Oarai, Ibaraki, Japan｜Gochisou Aoyagi

This is the only place in Oarai where you can enjoy dobu soup without adding water. The soup is sweet, and the monkfish is soft and delicious.

In the evening, two of us had a course of monkfish soup. This seems to be the only soup that doesn't add water or soup. First, a salad was served, followed by three types of sashimi. During that time, we were given an explanation of the monkfish and gutter soup while cooking it right in front of our eyes. After the longtime head chef at Hotel Oarai retired, the restaurant was run by three colleagues who also retired. After a second helping of soup, we had monkfish vinegar, fried chicken, ojiya, and two types of fruit. Even the seasoning of the sashimi is made with a knife, the miso is changed using the pot and vinegar, and Ojiya also uses a unique method of melting the eggs before heating them, so not only the soup but also everything else is carefully prepared. I am. I was worried that I wouldn't be able to finish the soup, but unlike monkfish hotpot, it didn't contain any added water, so it filled my stomach just right, and although I felt satisfied, I didn't feel overwhelmed. I drank a beer and a glass of sake, and it cost just under 10,000 yen (tax included) per person, which I thought was cheap. As for the Japanese sake, we have several kinds of local Tsukinoi from Oarai, several kinds of sake from Aizu, and other kinds of sake as well. It was a good idea that the restaurant can accommodate up to 3 groups of 9 people at a time, and from next year onwards, it will not be possible to take reservations, especially on Saturdays and Sundays. They ask that you arrive around 7pm at the latest, so I think you should estimate your stay for 1.5 to 2 hours. The people next door come from Miyagi almost every month, but they said they still can't get reservations. In the winter (November to March), in order to spare no effort in preparing the monkfish, the restaurant only serves dobu soup for both lunch and dinner.

Is Angler a good woman? ! A restaurant that serves exquisite monkfish hotpot, also known as dobu soup, made without using any water! This is a shop in Oarai, famous for its monkfish hotpot. Surprisingly, you can enjoy dobu soup made only with monkfish and vegetables. On this day, we used a course that included fried chicken and tomozu vinegar! ------------------- First of all, the soup is so delicious... It's elegant yet rich. Surprisingly, the shop staff will be there to finish it for you! Therefore, this is a rare seat with a maximum of 3 groups per day and night. ~How to make a hot pot~ ① First, add the red bean liver! Mix until the original shape is no longer recognizable. ② Add 7 anglerfish tools! Skin/body (with and without bones)/ovary/stomach/fin/liver. The image of a monkfish hot pot is that it consists of just the monkfish meat and liver, but this one uses all of them. Only females are used. The owner told me that Monkfish is a good woman who can make such delicious hot pot, and I was thrilled by her passion. Boil the 7 utensils for a while and you will get soup! The cloudy soup made from red bean liver is called dobujiru. Cloudy liquor is called doburoku, but It has the same meaning as gutter. ③ Add vegetables to increase moisture! Is it really fireless water? It's so hydrated that you can't believe your eyes. ④Finally, adjust the taste with miso, Add some red bean liver to taste and it's perfect! ~The pot is ready in about 25 minutes~ So, real food! What kind of monkfish did you eat before? It's as delicious as you think Ella is a mix of plump and crunchy. The texture of the meat is completely different from the one you buy at a department store. The skin is plump without feeling greasy. The liver is also very delicious,, Because words can't convey Please try it at the restaurant. In the case of a course, it is better than when ordering only a hot pot. Although the quantity seems to be small, I was still able to get two refills. Finish with egg porridge. He will keep stirring it all the time. Eggs are tangled throughout. Why is it so kind and delicious At this point, it was the 12th minute of my stomach, I had no choice not to eat. In addition, in the case of the course Salad, sashimi, tomozu vinegar, and fried chicken are also included. I especially liked the tomosu! From the upper left of the photo, ovary/stomach, From the bottom left: collagen/meat/meat liver/skin. Ovaries look like cow hormones, but Refreshing with a texture like fillet! I liked the monkfish liver and the ovaries. For regular customers, It seems that they will change the item and send it out. ------------------------ Dobu-jiru is only available in winter and can only be ordered by phone. no phone connection at all There are reviews saying, and that's to be expected. Both the manager and the servers are always with the customers during business hours. The phone was ringing all day that day, but I didn't have time to answer it. I called the time between lunch and dinner. It connected on the 2nd and 3rd time. Apparently it's already fully booked this year. It seems like there are some cancellations, so it's worth trying to call! One point: The location of the parking lot varies depending on the time of day, so it is necessary to confirm in advance. Also, this dobu soup has an elegant richness. I don't think it's suitable for people who like the super rich taste of monkfish liver. Recommended for 2 to 4 people! ------------------------------- This day's menu/favorites ◎ Dobu soup 8,800 yen course ·salad ・Assorted soybean/scallop/shrimp sashimi ◎Gutter soup ◎ Monkfish Vinegar / Vinegar Miso with Liver ・Fried anglerfish ◎Rice porridge and pickles ・Steuben / Fragrance ------------------------------- [Business hours] 11:30-14:00, 17:30-21:00 [regular holiday] Tuesday [Advance reservation] Required [Budget] 6,000 yen [Address] 3-22 Tokodai, Oarai Town, Higashiibaraki District, Ibaraki Prefecture ----------------------------- Thank you for reading to the end. I'm happy to like and follow you! I also post gourmet on Instagram :) I would appreciate it if you could take a look. instagram @mogu.gourmet -----------------------------