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Ginza Yondaime TAKAHASHIYA
Japanese
Freshwater eel prepared kappo-style on the fourth floor of a Ginza building, which is a wilder sentence than it sounds. The chef cuts, steams, and grills to order in the Kanto tradition, then arranges the courses with the kind of care you'd expect at a kaiseki table. The dipping sauce spiked with raw egg yolk, sukiyaki-style, is a signature flourish worth knowing about before you sit down.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Eel
“As his main store’s concept was to be an ‘eel kappo’ he serves soup dishes and decoratively arranged sashimi in the kaiseki style.”
Michelin Guide
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