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Ishibashi
Japanese
A traditional unagi house near the Kanda River, behind a red-brick wall that dates from when brick meant modernity. The specialty is unaju, broiled eel over rice in a lacquerware box, and the eel is cut and steamed only after you order, so plan on an hour's wait. The menu essentially asks you to choose between one eel and one and a half, and the gap in price is small enough that the decision makes itself.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Unaju
“Unaju (broiled eel on a bed of rice in a lacquerware box) includes a whole eel”
Michelin Guide
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