Updated: August 09, 2019
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100+ Years of Making Delicious Unagi (Eel) at 'Ishibashi' in Tokyo

Tokyo

Ishibashi is an unagi (eel) restaurant with a Michelin star and a long, storied history in the middle of Tokyo. The restaurant is in a beautiful building that was rebuilt after the war using pieces of the original Meiji-era building that was burnt down. This is an amazing option for those looking to try some of the best unagi in Tokyo in a beautiful setting.

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Why Go?

Ishibashi_courtyard_-_Edited
Ishibashi has been open since 1910, and serves the same incredible unagi (eel) kabayaki today that it did 100 years ago. Ishibashi is one of just 3 unagi specialists in Tokyo to have earned a Michelin star, and it's obvious why once you try the beautifully fluffy and tender unagi dishes that take hours to prepare.

The restaurant itself is in a beautiful building with traditional Japanese scenery and includes private dining rooms for parties who reserve one of the course meals. The atmosphere, service, and food combine to give guests an unforgettable meal in the center of Tokyo.
https://r.gnavi.co.jp/gczg000/
Beautifully grilled unagi.

Prices

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Reserving a course at Ishibashi gets you a private tatami dining room where you can enjoy a traditional and delicious meal in a charming atmosphere.
The lunch course is ¥15,000, and the dinner courses are ¥15,000, ¥18,000, and ¥20,000.

Reservations and Access

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Reservations are necessary and it is advised that they are placed at least a month in advance. Check the link below if you need help reserving in Japanese.

Note that it is requested that children younger than grade-school age are not brought to the restaurant, so if you have young children, you'll need to find someone to look after them while you're out.

Ishibashi is located about 3 and a half blocks from exit 4 of Edogawabashi Station on Tokyo Metro's Yurakucho Line. Look for the brick entrance gate shown above.

For some of the best unagi you'll ever try, Ishibashi is highly recommended.
DeLong
I live in west Tokyo and spend most of my time thinking about food or going bouldering.

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