Edogawa Ishibashi

Unagi restaurant · Bunkyō

Edogawa Ishibashi

Unagi restaurant · Bunkyō

1

2 Chome-4-29 Suido, Bunkyo City, Tokyo 112-0005, Japan

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Edogawa Ishibashi by null
Edogawa Ishibashi by null
Edogawa Ishibashi by null
Edogawa Ishibashi by null
Edogawa Ishibashi by null
Edogawa Ishibashi by null
Edogawa Ishibashi by null
Edogawa Ishibashi by null
Edogawa Ishibashi by null
Edogawa Ishibashi by null
Edogawa Ishibashi by null
Edogawa Ishibashi by null
Edogawa Ishibashi by null
Edogawa Ishibashi by null
Edogawa Ishibashi by null
Edogawa Ishibashi by null
Edogawa Ishibashi by null
Edogawa Ishibashi by null
Edogawa Ishibashi by null
Edogawa Ishibashi by null

Highlights

Nestled by the Kanda River, this Michelin-starred eatery serves exquisite broiled eel in a historic setting, blending tradition with a thoughtful zero-waste menu.  

Featured on Michelin
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2 Chome-4-29 Suido, Bunkyo City, Tokyo 112-0005, Japan Get directions

unagi-ishibashi.com

$$$$$$$$

Reserve

Information

Static Map

2 Chome-4-29 Suido, Bunkyo City, Tokyo 112-0005, Japan Get directions

+81 3 3813 8038
unagi-ishibashi.com

$$$$$$$$

Reserve

Features

dine in
delivery
reservations
reservations required

Last updated

Jul 28, 2025

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Ishibashi

"Near the edge of the Kanda River stands a traditional detached house. The red-brick wall harks back to a time when such things were regarded as symbols of Westernisation. Unaju (broiled eel on a bed of rice in a lacquerware box) includes a whole eel; the Deluxe version includes one and a half eels. With only a small difference in price, we recommend the latter. The eel is cut and slowly steamed only after you order, so expect to wait an hour for your dish to arrive. Spend the time absorbing the restaurant’s history, learning about eels or enjoying a snack or two with drinks." - Michelin Inspector

https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ishibashi-1193858
View Postcard for Edogawa Ishibashi

WS T

Google
The history of this restaurant is very inspiring and the tableware is made by a very famous lacquerware artisan, with most pieces being several decades old and possessing intricate and technique-heavy details in gold leaf. As for the eel, you can tell its quality of preparation by how good it tastes with only a tasteful bit of sauce, so if you expect it to taste like the eel bento available in the supermarket or shopping mall B1 floors, or even the sauce-slathered pieces in fast sushi places, you will be presented with an eel dish that is both humble and elevated, so calibrate your opinions accordingly. As for the set meal as a whole, it is expensive no doubt but I felt satisfied as each dish was well-prepared, tasty and made me feel that I had truly celebrated the evening.

Henry Cheng

Google
I honestly love the rustic setting of this one-michelin star restaurant. It’s like dining in a traditional Japanese home in Tokyo area. From the menu, I really admire their“zero-waste” concept which was executed beautifully. The chawan mushi was silky smooth, one of the best I had so far. The shirayaki was delicious, but I really enjoyed the unagi kabayaki. Most of the courses were served in very old laquerware handed down through generations within the family. One of my not so positive critique is the air ventilation of the place. At times, it felt so stuffy and smoky. Other than that, I’m very happy with the food and service.

James Cheung

Google
For an one starred Michelin restaurant I honestly expected more. It is relatively expensive for its food and service you get (15.000 yen the course menu). So it is only recommended if you really want to try out unagi at an one star restaurant. Perhaps it is better to walk in and order a bento box (6000 yen), than having the menu. The food isn't bad, but it was pricey for sure.

Clement Z

Google
Straight up, I did not think this was particularly exemplary for unagi. Save your dollars!!! The omakase course was wonderful, serving a concept of "zero-waste." Everything from the eel is used, including the spine. It was delightful, but for $212 a pop, the flavors of the eel did not rival those of their tamago dishes. Severely disappointed. The eggs were beautiful though. A medley of flavors that speaks to your soul. So comforting. The lacquerware and clayware were amazing and a delight to the eyes. Please do observe them in greater detail. They deserve that kind of attention. However, the eel skin/innards skewers were particularly unfortunate. My mom got a stick that was filled to the brim with fins, and rather dangerously firm pieces of bone. We asked our hostess if this was normal since none of the three other skewers had ANY hard pieces. She insisted that they were small parts of the fin but my mom kept pulling out shards of bone. She opted to not eat it. Our hostess/proprietor of the establishment deigned to not apologize for such a mishap (perhaps due to a language barrier? But there was no effort to communicate this). What an insult.

Dan Watson

Google
Having been disappointed in finding our intended destination closed, we arrived at this restaurant and were able to walk in and dine. The staff were incredibly friendly and kind, and the hospitality offered at this intimate and traditionally spartan venue was matched by the food. The Unagi itself was incredible, soft flesh and delicately crisped skin in a Tokyo style sauce, and the portions were generous. The starters and broth were of an equally high standard. A must for any visitor is the homemade Umeshu which had the perfect balance of sharp plum fruit and light sweetness.

3t3r 3e3r

Google
The service was amazing and the were wonderful, unfortunately the food was not. There were 2 dishes that tasted good and all other were bad. We couldn’t finish our food, and the price is very very high. Not recommended

Takeshi Saito

Google
This place is one of the best high end eel restaurant in Tokyo, in my opinion. The quality is comparable to Ichinoya and Nodaiwa.

S K

Google
Delicious unagi restaurant. No chair in there.