Founded in 1830 (the first year of the Tenpō era)
The only restaurant in Tokyo specializing in monkfish cuisine, full of traditional charm
The only place in Tokyo where you can enjoy various monkfish dishes, including the famous monkfish hot pot.Every day, we prepare live monkfish caught fresh off Kazamaura in Aomori Prefecture using the traditional hanging filleting method.
Originally, monkfish hot pot was mainly miso-based, but the fourth-generation owner made it soy-sauce-based to suit the tastes of Kanda locals, and it became a big hit.The secret soy-based broth made from kelp and bonito stock has been passed down through generations, and the current seventh-generation owner still serves it with the same flavor as in the past.In summer, the menu also features seasonal fish dishes such as grilled eel and salted sweetfish.
The charming building was constructed in 1930 and has survived the wartime bombings.Designated as a Tokyo Historical Building, the tasteful interior offers both tatami rooms and private dining spaces, ideal for gatherings.
History
It began in 1690 (the third year of the Genroku era), when the first-generation owner, Kahei Yamamoto, opened Japan’s oldest green tea shop in Nihonbashi.Since then, they have spread the taste of sencha throughout Japan.また、6代目の嘉兵衛が玉露を考案、9代目が海外展開をするなど伝統を天保元年（1830年）、初代・立川庄蔵が中橋広小路（現在の京橋3丁目付近）にて、「いせ庄」というどじょう屋を開いたのが始まり。Later, the second-generation owner, Genshirō Tachikawa, moved the restaurant to Kanda Renjakuchō and renamed it “Isegen.”In the Taishō era, the fourth-generation owner, Masazō, found that the monkfish hot pot was especially popular among various hot pot dishes, leading the restaurant to specialize in monkfish cuisine—a tradition that continues today.
Featured Item
Monkfish Hot Pot
From 3,500 yen per person
This hot pot allows you to enjoy every part of carefully prepared monkfish—flesh, liver, skin, fins, roe, and even gills.The secret soy-based broth enhances the deep, delicate flavor of the mild-tasting monkfish.It is generously served with vegetables like udo and mitsuba, which go perfectly with monkfish.Several full-course menus featuring monkfish dishes, including the hot pot, are also available.
Spot Overview
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