Ankimo nigiri

Monkfish liver (Ankimo)

【Nigiri sushi: Others】
Ankimo is a dish made from monkfish liver and is highly prized as a delicacy. Its rich flavor, reminiscent of foie gras, and its mellow, smooth texture are among its main attractions.

The first key to preparing delicious ankimo is using fresh monkfish. During preparation, the thin membrane and blood vessels that can compromise the texture are carefully removed. Since this process can cause the liver to lose its shape, it is reshaped into a round form and steamed to firm it up. The beautifully finished ankimo thus offers a rich umami flavor and a smooth, melt-in-your-mouth texture.

Assessing the condition of the ingredients and preparing them meticulously are fundamental to the way sushi chefs work with seafood, but achieving this to a high standard is no easy feat.

Ankimo is generally enjoyed as an accompaniment to drinks rather than as nigiri sushi. In particular, “Ankimo Ponzu”—thinly sliced steamed ankimo served with ponzu sauce, scallions, and grated daikon radish—is a classic dish popular at izakayas and Japanese restaurants.

When serving it as nigiri sushi, simply placing it on top of the rice is considered too simple. Consequently, restaurants in the Sushi Sho chain pair ankimo with Nara-zuke pickled watermelon, while at “Hakoku” in Ginza, the ankimo is deliberately mashed, creating a different texture and mouthfeel—showing the variety of creative approaches used. Additionally, ankimo pairs exceptionally well with nori, and it is sometimes prepared as gunkan-maki to highlight its rich flavor.

【Related contents】
List of Nimono, Gyoran and Others

(Revision date: August 18, 2026)