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Japanese in Kōrakuen & Akihabara

This illustrious fish restaurant, in business since the 1830s, operates out of a handsome 1930 wooden building. The speciality is ankō-nabe (monkfish stew; ¥3500 per person, minimum order for two only in the evening), served in a splendid communal tatami room. Get a side of kimo-zashi (monkfish liver; ¥1500) – a prized delicacy – served pate-style.

Lunchtime options include yanagawa-nabe (loach in rich egg and dashi stock; ¥1800).


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