Ankimo あん肝 Fondly referred to as the foie gras of the sea, ankimo is made from monkfish (anko 鮟鱇) liver (kimo 肝). Served at restaurants specializing in traditional Japanese cuisine, the appetizer is often rolled, steamed, and drizzled with ponzu sauce. However, many versions of ankimo can have a strong, unrefined taste, and chalky texture. Considered Chef Masaki Saito’s signature dish, the ankimo served at Sushi Masaki Saito is lush and creamy. Prized for their fat content, Chef Saito only uses anko kimo from the icy cold waters of Hokkaido that he sources twice weekly. Treated with meticulous care, each wobbly lobe is gently cleansed, bathed in a proprietary soy sauce-mirin-sake marinade, then slow cooked for two days until it’s rich and custardy like silken tofu. A balance of umami and savouriness, Chef Saito crowns each thick slice with fresh grated wasabi that helps cut through the rich, but not cloying, dish. Perfected over 13 years ago, the captivating dish is best enjoyed in two or three heavenly bites.