Iseju

When Iseju’s first owner, Miyamoto Jubei, closed his antique shop in Honjo to open Iseju in 1869, the plan was to pass along the nutritional benefits of sukiyaki — Japanese-style hotpot — to the folks in Meiji-era Nihonbashi, Tokyo’s former mercantile hub. When his father was facing health challenges, Miyamoto turned to beef for its nourishing properties, laying the foundation for what would become a culinary institution. He reached his mission and went far beyond. Today, dining at Iseju is a once-in-a-lifetime affair backed by a 150-year-old culinary legacy. Under the stewardship of its seventh-generation owner, the restaurant resides in a quaint nook by Kodemmacho and remains steadfast in its dedication to sukiyaki tradition. They select A5-grade Japanese kuroge wagyu for its exceptional quality, prioritizing intrinsic excellence over brand recognition. Skilled craftsmen continue to hand-cut the beef using traditional techniques; even the thinnest tendons are cut in precisions that machines cannot achieve. At the heart of their menu is the traditional sukiyaki iron-kettle hotpot, featuring beautifully marbled beef and fresh vegetables. Cooked over charcoal, they are simmered in the house-secret soy-based warishita sauce, a recipe handed down through generations. Prepared tableside in private rooms by dedicated staff, guests find peace in a setting that has changed little since its inception: tatami-matted floors, low tables and traditional furnishings. It would be a hard push to find a restaurant with more tradition and history flowing through it than Iseju. Reserve one of their highly in-demand tables or opt for the room with sunken kotatsu to enjoy Tokyo’s little pocket of history.