The fish that’s all the rage in Japan this winter: It transforms into an extraordinary hot pot dish that’s incredibly delicious

The ?? fish, which grows in deep waters and is rich in collagen, is considered a delicacy by the Japanese and is the top winter catch in the country. With firm flesh and a richly flavorful taste, its liver is even hailed as the “foie gras of the sea.” ?? fish dishes are also among the most anticipated winter meals for food lovers. Starting today, The Sanban Honke at Taipei’s Regent Hotel is launching the “Premium ?? Fish Hot Pot Festival,” featuring ?? fish sourced from the waters of Hokkaido—each about 1.5 meters long and weighing up to 10 kilograms—to allow diners to enjoy this premium fish at its best.

After carefully studying various cooking methods, the chefs at The Sanban Honke have transformed eight parts of the ?? fish—including its meat, liver, skin, bones, fins, stomach, intestines, and gills—into delectable dishes, presenting them all together in a comprehensive winter ?? fish hot pot set. The appetizer, “Cold Orange Vinegar Marinated Fish Liver,” features steamed ?? fish liver tossed in an exclusive orange vinegar sauce and mashed radish, making it delightfully appetizing. The main dish, “?? Fish Hot Pot,” begins by sautéing ?? fish liver and fresh cream in the pot before adding the broth. Then seven other prepared parts—including bone-in fish meat, skin, bones, fins, stomach, intestines, and gills—are stir-fried before finally pouring in a sweet broth made from white miso, Shinshu miso, yuzu pepper, and kelp-katsuobushi stock, paired with gelatin-rich slices of ?? fish.

Additionally, there are tender and juicy U.S. premium boneless short ribs and udon noodles. Each set is priced at 5,200 JPY + 10%, serving two people; if you choose Kagoshima black pork collar meat instead, each set is 5,300 JPY + 10%.