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Edomae Shibahama
Japanese
The dried daikon strips simmered in clam stock here are a dish the chef tracked down through old Edo literature, not a family recipe. This stylish Tokyo restaurant specializes in the cuisine of old Edo, a tradition distinct enough from kaiseki that most visitors haven't tasted it before. Shiba shrimp, named for the inlet where they were once caught, arrive in soup as fishcake, and the bonito broth is made without kombu, the way it always was.
The awards strongest first
- Gault&Millau 2 Toques
- Michelin Guide Selected Restaurant
One number, weighted & current 79
How we scoreThe dishes from the writeups
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Mukimi-kiriboshi
“‘Mukimi-kiriboshi’ (dried daikon strips in clam soup stock), a staple of the restaurant, was widely enjoyed during the late Edo period as a favourite to pair with rice.”
Michelin Guide
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