Sudachō in Kanda, not far away from Akihabara electric town, is a rectangle of about 250m side length which as if by a miracle escaped the WWII fire-bombings. Here you still can find a handful Edo- and Taisho-period buildings, amazing that something like this exists in the center of Tokyo. Most of the buildings are restaurants, one of them Isegen, a place specializing in あんこ鍋 (Anko-nabe / monkfish stew). Isegen is run in the fifth generation by the Tachikawa family, since 180 years.

Anko is not the most beautiful sea-creature, one is displayed on ice in the show window beside the entrance door. Because Anko is kind of flabby it cannot be easily cut apart on a cutting board, therefore it is hanged up at its jaw and dissected, a method called 吊し切り (Tsurushigiri). The must-eat on the menu is of course Anko-nabe (3465 Yen/person), which warms your heart up on a cold winter day. Very recommendable also きも刺し (Kimo-sashi / Monkfish liver) (1470 Yen), とも和え (Tomo-ae / cooked monkfish meat mixed with monkfish liver and miso seasoning) (1050 Yen) and 煮こごり (Nikogori / Monkfish aspic) (735 Yen), excellent. The best comes, however, at the end: the leftover soup is mixed with cooked rice and egg, this is called おじや (Ojiya), (525 Yen) and tastes wonderful !! The service is very friendly and attentive, the ladies in kimono dress are led by lovely Mrs. Tachikawa, the おかみさん (Okamisan / owner-manageress) of this place. The drink menu offers some very nice Sake, prices not cheap.

Located about 6 to 7 min. walk from JR Ochanomizu, Kanda and Akihabara stations. Several beautiful rooms with Tatami floor seating and low lacquer tables, capacity of about 120 persons. If you are not used to floor-seating: ask for a 座椅子 (Za-isu / chair without legs) and your evening will be more enjoyable. English menu available.

Reservation possible for larger groups. Credit cards ok. 10% service charge on top in the evening.

Beer (633ml bottle): 945 Yen