Anko nabe, monkfish hot pot, is Ibaraki’s signature winter dish, drawing on the abundant monkfish catch landed along the prefecture’s Pacific coast, particularly around Oarai. The dish traditionally uses nearly every part of the fish — liver, skin, and meat simmered together with vegetables and miso in a technique historically performed by hanging the fish and carving it directly, as monkfish’s slippery texture makes it difficult to prepare on a standard cutting board.
🗓️ At a Glance
| Location | Coastal Ibaraki (Oarai and surrounding areas) |
| Hours | Lunch & dinner, typically November–March (peak season) |
| Admission | Hot pot sets typically ¥2,500–5,000 |
| Time needed | 1–1.5 hours |
| Best time | December–February (peak monkfish season) |
What to Try
- Anko nabe, monkfish simmered with vegetables and miso.
- Anko liver (ankimo), often called the ‘foie gras of the sea’.
- Restaurants along the Oarai coast specialising in the dish.
- The traditional hanging-and-carving preparation method.
Combine Your Visit
- Combine with Oarai Coast sightseeing at the torii gate.
- Pair with Oarai Aquarium for a full coastal day.
- Read our Ibaraki overview .
Getting There
- By train: Kashima Rinkai Railway to Oarai Station, restaurants nearby.
- By car: roughly 1.5–2 hours from central Tokyo.
Tips
Peak season (December–February) offers the plumpest, most flavourful monkfish — visiting outside this window means a much thinner selection. Ankimo (monkfish liver) is a delicacy worth trying separately if it’s not already included in your hot pot set.
