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Review
Isegen’s legendary anko nabe (monkfish casserole) is basic but warming – just like the sprawling wooden premises, which are just round the corner from Botan and the same vintage. The anko season runs from September to April – the best time of year for a hearty hot-pot. The rest of the year the menu revolves around ayu (a trout-like sweetfish) and other freshwater fish.
Tokyo City Guide (Edition 5)
Details
Transport Kanda Station (Chuo, Yamanote, Keihin-Tohoku lines), east exit; (Ginza line), exits 5, 6 or Awajicho Station (Marunouchi line), exit A3 or Ogawamachi Station (Shinjuku line), exit A3.
Telephone 03 3251 1229
Open 11.30am-2pm, 5pm-10pm (last orders 9pm) daily / closed Sat, Sun & hols Apr-Sep
Admission Average ¥5,000.
Map
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