Ishibashi
石ばし
1 saveRecommendation by Lemi
Head to Ishibashi to taste its extensive selection of Unagi (ウナギ, freshwater eel) offerings! The restaurant sources the best unagi from Shizuoka, the birthplace of eel farming. Your meal is only prepared upon your arrival, so expect to sit tight for about half an hour. Enjoy their specialty Shirayaki (白焼き, grilled unagi with salt), which is served on rice flavored with a tangy sauce, then placed in a beautiful lacquered box.
2-4-29 Suido, Bunkyo-ku, Tokyo, Japan
東京都 文京区 水道 2-4-29
Related posts
Azabu Yukimura
Azabu Yukimura’s kaiseki (懐石, traditional Japanese multi-course dinner) is reflective of Kyoto’s culinary customs, as chef Jun Yukimura spent 25 years mastering his craft in the city. Ingredients are sourced from the region and changes depending on the seasons: shabu-shabu (しゃぶしゃぶ, hotpot) in the spring, ayu (アユ, sweetfish) for summer, charcoal-grilled matsutake (松茸, Japanese mushrooms) in the fall, and snow crab during winter. Book in advance, since there are only limited seats available here.
Kagurazaka Ishikawa
The old school Kagurazaka Ishikawa is a striking contrast to Tokyo’s ultra-urban atmosphere. Rooted in tradition, the restaurant observes the Shinto religious practice of purifying the path to its doors every day. Take a seat at the counter and watch chef Hideki Ishikawa concoct a simple yet innovative kaiseki, which marries seasonal bases and the master’s wild imagination! To top it all off, their dishes are served on delicate bespoke ceramics and Chinese antiques for a touch of elegance.
Kanda
The simplicity of Kanda’s interiors perfectly complements the complexity of flavors in its kaiseki menu. You’ll feel extra special here, as chef Hiroyuki Kanada adjusts the tastes and portions of the courses based on his guests’ preferences and the availability of ingredients. Kanda is also known for its sake, so pair a glass with your meal!
Download Lemi
Lemi is better in your pocket. Discover more and create your own lists in iOS and Android!
Comments (0)