Served at
Nishi-Azabu Sushi ShinA two-Michelin-starred sushi restaurant in Tokyo known for its intimate omakase experience and the artistic preparation of sushi by Chef Shin.
Monkfish liver, often referred to as "Ankimo" in Japanese cuisine, is a delicacy known for its rich, buttery texture and subtle oceanic flavor. It is typically steamed or simmered and served chilled, often with a ponzu sauce and grated daikon radish.
Ankimo is a Japanese dish. This culinary preparation is distinctively made from monkfish liver.
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A two-Michelin-starred sushi restaurant in Tokyo known for its intimate omakase experience and the artistic preparation of sushi by Chef Shin.
Japanese chef in Paris.
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