Ishibashi

In Japan, unagi freshwater eel is said to give stamina and vitality, so it has long been eaten on the Day of the Ox in summer to counteract the stifling weather. Anyone who has been to Japan during the height of summer will know just how energy-sapping the heat and humidity can be. No matter the time of year, if you find yourself in need of a delicious unagi energy boost, one of the best places to try the dish is Ishibashi — a restaurant on the north side of Tokyo with a history stretching back all the way to 1910. They specialize in the Kanto region’s style, steaming the fish for an hour between rounds of grilling to drain the excess fat and leave the meat incredibly light and tender. They offer a full set course for dinner featuring unagi in various forms: unagi egg custard, deep fried bones, liver soup, and the iconic golden-brown butterflied fillet in a black and red lacquerware box. There’s only a limited number of it available each day, so make sure to get your booking in to avoid missing out.