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Sushi restaurants serving monkfish liver

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jk1833 Mar 29, 2009 02:30 PM

Does anyone know which sushi restaurants in manhattan serve monkfish liver? This is my favorite thing to eat at sushi restaurants, but I've only had it in L.A. and am having trouble find places in NYC. Any suggestions would be greatly appreciated. Thanks!

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    small h RE: jk1833 Mar 29, 2009 03:39 PM

    I did a find-a-food search on menupages using the Japanese name - ankimo. Here are 19 results:

    http://www.menupages.com/restaurants/...

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      TheDescendedLefticleOfAramis RE: jk1833 Mar 29, 2009 03:53 PM

      DIY ... do like Keith ...
      http://www.mombu.com/cuisine/sushi-an...

      ANKIMO Recipe:

      1. Salt Ankimo and let sit 30 min.
      2. Wash off salt and peel off thin skin, removing and
      veins. Wash thoroughly in cold water to drain blood.
      3. Wrap tightly in cheesecloth. It can look round or like
      a sausage. Soak with a bit of Sake and Mirin and let
      sit 15 min.
      4. Place wrapped Ankimo into steamer together with
      sliced shouga (ginger) and scallions.
      5. Steam for 30-40 minutes.
      6. Let cool overnight, then remove cheesecloth.
      7. Slice and serve with garnish. (momijioroshi, chopped
      scallions, Ponzu).

      1. l
        Lau RE: jk1833 Mar 29, 2009 05:16 PM

        most of the top sushi restaurants in NY have it...ive had particularly good versions at 15 east and sushi azabu...im sure that if yasuda has it, its excellent (ive never had anything done poorly there)

        5 Replies
        1. re: Lau
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          sam1 RE: Lau Mar 29, 2009 05:30 PM

          not just top sushi places...ankimo used to be rare and now i see and eat it at every sushi restaurant.

          i even had some last night at natori on st marks off 2nd ave...which actually has very solid fish the for the money. 3-4 slices of ankimo with pickled cucumbers was $5.

          1. re: sam1
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            Lau RE: sam1 Mar 29, 2009 05:32 PM

            well you're right actually, but the thing is the differential in quality is very large for ankimo, the difference between mediocre and good ankimo is huge...while id say that for sushi in general, ankimo is on the extreme end of that spectrum

            1. re: Lau
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              sam1 RE: Lau Mar 29, 2009 05:36 PM

              i consider myself rather expert with sushi and have tasted very little differential between ankimo servings...from yasuda to natori...yasuda has an fish liver appetizer that has several kinds in it...monkfish and fluke if i remember.

              if i recall at some bars i sat at, the ankimo comes in a tube that resembles cookie dough. though, i did not see this at yasuda.

              1. re: sam1
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                Lau RE: sam1 Mar 29, 2009 05:40 PM

                i dont know maybe uve never experience mediocre ankimo, but you can definitely tell the difference

                1. re: sam1
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                  Simon RE: sam1 Mar 31, 2009 09:17 PM

                  while i agree that it's often possible to get decent tasty ankimo in moderate/cheap places, i once had some truly wretched ankimo at Natori (a place i otherwise like very much for very reasonably priced and fresh hamachi, maguro, etc)...

                  overall i think i'm sort of half way in between you guys (Lau and sam1) on this ankimo question: on one hand, i am willing to take a chance ordering ankimo at moderate/less-than-stellar places (and there are other things, like botan ebi or uni, that i would never order at a place that wasn't absolutely great)...but like any Japanese seafood, there is a range of quality, as well as widely varying individual palates...

                  it's a fun thing to consider how each person's liking for a particular dish/item/ingredient sometimes has a corresponding relationship with their connoisseurship of it and sometimes an inverse relationship...for example: i love fried fish, and while i certainly like some more than others, i'm usually going to pretty happy whether i'm eating some fugu karaage in a top notch restaurant in Fukuoka or some frozen cod filets in a pub somewhere on 3rd Ave...but there are things that i crave less often (uni, for example), which i can't stand to eat unless it's superb...did this last paragraph make any sense?...it's late and i've had too much wine...ignore if it's nonsense...

          2. j
            judibean RE: jk1833 Mar 30, 2009 09:31 AM

            I recall the monkfish liver pate at Sushi Sennin was very tasty!

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              lanadai RE: jk1833 Mar 30, 2009 10:30 AM

              Not a sushi restaurant but I love the monkfish liver tofu thing at Sugiyama

              1. j
                jk1833 RE: jk1833 Mar 30, 2009 07:34 PM

                Thanks! Yeah, I figured all the super expensive sushi places like Yasuda would have it but was hoping the more mediocre-priced places have it to. Anyone know if Tomoe has it? It's not on the online menu but I know at some places they don't have monkfish liver on the menu but serve it if you ask for it.

                1 Reply
                1. re: jk1833
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                  kobetobiko RE: jk1833 Mar 31, 2009 01:37 AM

                  Kanoyama usually has it and it's not too expensive, like about $10 per serving.

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                  chiway RE: jk1833 Mar 31, 2009 04:49 PM

                  taro sushi in brooklyn has good ankimo for a very reasonable price. not the best you can find but with the sushi they have, its worth the trip from manhattan

                  1 Reply
                  1. re: chiway
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                    captainspacefood RE: chiway Mar 31, 2009 07:35 PM

                    Second Taro. It's killer. It's their special appetizer, really nice and maybe only $6 or $7.

                  2. guttergourmet RE: jk1833 Apr 1, 2009 04:41 AM

                    Ushi Wakamaru

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