Ishibashi (Bunkyo)
Enjoy a taste of traditional Japanese food culture at a Tokyo eel restaurant with over 100 years of history.
Restaurant Details
※ Guests are reminded that there are multiple restaurants named Ishibashi in Tokyo. This page is for the unagi (freshwater eel) restaurant in Bunkyo. Please confirm this is the correct page before making a reservation.
———
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.
Ishibashi (Bunkyo) Phone Number
Ishibashi (Bunkyo) Business Days
Ishibashi (Bunkyo) Address
2-4-29 Suido, Bunkyo City, Tokyo, 112-0005, Japan
Ishibashi (Bunkyo) Cancellation Policy
Cancel your reservation at least 48 hours before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Over 14 million residents call Tokyo home. Functioning as Japan's economic and cultural center, it's no surprise the metropolis often appears at the top of travelers' bucket lists. Here, you can find everything from traditional tea houses to futuristic skyscrapers.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
| Su | Mo | Tu | We | Th | Fr | Sa |
|---|---|---|---|---|---|---|
29 | 30 | 1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 31 | 1 | 2 |
10 meals
COURSE MENUToshima Manryo Ichigetsuan
Enjoy traditionally-prepared unagi dishes in this Odawara restaurant, housed in a Tangible Cultural Property of Japan. Toshima Manryo Ichigetsuan uses exclusively blue-backed “ao-unagi” eels, said to account for only 10 percent of mature eels.
COURSE MENUMARUICHI FUJI AKASAKA (formerly Nyorosuke Akasaka)
Rather than steam the eel first in Kanto style, this famed Akasaka unagi specialist upholds Kansai tradition by going straight into grilling the eel for a crispier, crunchier texture.
COURSE MENUAzabujuban Hanabusa
This Tokyo restaurant sources its eels from unagi farmers in Isshiki Town, who have raised them in an all-natural environment for over 100 years. The unagi are then coated in a secret sauce, before being grilled Kansai-style over a charcoal flame.
COURSE MENUNyorosuke Roppongi
At Nyorosuke, you can experience authentic Kansai-style charcoal grilled eel dishes such as grilled eel skewers, unaju and unagi-don. Unlike most Tokyo-style eel restaurants, the eel here is not steamed—meaning it’s bursting full of flavor!