Mainly known for its small plates, Izakaya Sozai makes an exception with its “Chef's Special Ankimo Pâté.”
Ankimo, or whipped monkfish liver, is growing increasingly popular in sushi bars, especially upscale ones. Traditionally, ankimo is steamed, and Izakaya Sozai chef Ritsu Osuka dresses up that simple preparation style by forming the ankimo into a paté. Osuka serves this entree as two thick slabs of soft and fatty pâté, enhanced with black and white truffle salt, strawberries, crostini and a few dollops of balsamic syrup.
Izakaya Sozai, San Francisco