Maneki’s black cod collar bone focuses on the fatty, flavorful collar section of the fish, usually grilled or broiled so the skin crisps while the meat stays juicy. Using the collar instead of a standard fillet gives a higher ratio of rich, gelatinous meat and crispy bits that reward picking around the bones. Diners often describe the experience as interactive and satisfying, alternating between charred edges, tender interior pockets, and a savory glaze with rice or simple sides. Among the many traditional dishes at this historic spot, the black cod collar frequently surfaces as a defining example of its home-style Japanese cooking.