/ck/ - Food & Cooking

>>10240318
It's rare as not even many Japanese people seem to like it, let alone Westerners. My first time tasting it was squatting behind the bar as the head chef handed it out because no one would buy it once we told them it was monkfish liver.

I've been to only a few places that sell it, and they tend to be located in heavily Japanese areas that don't really advertise as restaurants in the first place. Look for grocery stores or just Japanese bars as they know Westerners won't look for those. Hibachi is a redflag, as is, ironically, sushi, and trite, one word names like Oishi, Wasabi, or Sumo.