Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
- Budget：
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- Closed：
- Saturday、Sunday、Public Holiday
Specialities
Chef
Shinsuke Ishibashi: The fifth generation to inherit the tradition from the Meiji era
Space
Enjoy the ultimate Sukiyaki in a traditional Japanese room that retains the atmosphere of a traditional Japanese house
Food
More than 100 years of traditional flavor and high-quality Wagyu beef from a butcher
Review
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Review 4,689resultsFollowers 809peopleAn exquisite Sukiyaki restaurant
I was looking forward to coming to this restaurant for a long time and finally got to visi...View details
2022/10 visited
1 time
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Review 2,132resultsFollowers 294peopleMelt-in-the-mouth meat.
This time I ordered the loin course. There were two appetizers, which were good. Then the ...View details
2024/03 visited
1 time
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Review 586resultsFollowers 1,043people[My personal top 100 restaurants] Th...
I've loved Sukiyaki since I was a child. Sukiyaki is the perfect reward for a home-cooked ...View details
2024/01 visited
1 time
Restaurant information
Details
| Restaurant name |
Ishi bashi（Ishi bashi）
|
|---|---|
| Categories | Sukiyaki |
| Phone number (for reservation and inquiry) |
03-3251-3580 |
| Reservation availability |
Reservations available |
| Address |
東京都千代田区外神田3-6-8 |
| Transportation |
1 minute walk from Exit 3 of Suehirocho Station on the Tokyo Metro Ginza Line 10 minutes walk from the Electric Town Exit of Akihabara Station on the JR Sobu Line, Yamanote Line, and Keihin Tohoku Line 13 minutes walk from Exit A2 of Akihabara Station on the Metropolitan Intercity Railroad Tsukuba Express 14 minutes walk from Exit 3 of Akihabara Station on the Tokyo Metro Hibiya Line 170 meters from Suehirocho. |
| Opening hours |
|
| Average price（Based on reviews） |
JPY 15,000 - JPY 19,999
|
| Payment methods |
Credit cards not accepted |
| Table money/charge |
1300円 |
Seats/facilities
| Number of seats |
30 Seats （ 30 people） |
|---|---|
| Private rooms |
Available For 8 people |
| Private use |
Available For 20-50 people |
| Non-smoking/smoking |
Smoking / Non-smoking area separated All seats are private The revised Health Promotion Act for passive smoking prevention has been in effect since April 1, 2020. Please check with the restaurant for the most up-to-date information. |
| Parking |
Available |
| Space/facilities |
Relaxing space,Spacious seating,Tatami room |
Menu
| Drink |
Sake (Nihonshu),Wine |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
A house restaurant |
| Service |
Parties over 2.5 hours,Take-out |
| Dress code |
casual |
| Remarks |
Street View: http://hokkaido-sv.com/shop/ishibasi_kanda |
閉じる
ChefShinsuke Ishibashi: The fifth generation to inherit the tradition from the Meiji era
Born in Tokyo in 1968. The fifth-generation owner of Ishibashi, a Sukiyaki restaurant founded in 1879 (Meiji 12). Ever since he was a child, he had admired the sight of his grandmother appearing in the tatami room in a kimono, and dreamed of taking over the restaurant as the eldest son. After graduating from university, he got a job at a travel agency. After the end of the bubble economy, Ishibashi was in danger of going out of business, so he quit the company at the age of 25 and took over the restaurant from his father, as he did not want to let the history of the restaurant die out. While mainly in charge of butchering, he occasionally appears in the tatami room to protect the traditions of this long-established restaurant.
SpaceEnjoy the ultimate Sukiyaki in a traditional Japanese room that retains the atmosphere of a traditional Japanese house
Ishibashi began operating in Meiji 12 as an adjunct to the long-established "Ishibashi Beef Store" founded in Meiji 5. The restaurant at the time of its founding was destroyed in an air raid, and the iron pot was lost due to the provision of iron during the war, and it was rebuilt in Showa 25. Even today, it retains an old-fashioned atmosphere in the cityscape. All the private rooms in the store have a different taste, and in summer, icicles are placed in the corner of the room to enjoy a cool atmosphere to the eyes. I want to forget the time in the dignified space unique to a long-established restaurant and enjoy the supreme Sukiyaki.
Food More than 100 years of traditional flavor and high-quality Wagyu beef from a butcher
Enjoy a blissful moment as you enjoy Sukiyaki cooked by the skilled techniques of the proprietress and waitresses. Many guests come from far away to try this Wagyu beef. The meat is cooked in beef tallow in an iron pot that has been in use since 1950, and then grilled in a secret sauce. The delicate marbled meat melts with just a little heat, and is first dipped in egg. After enjoying the meat and vegetables, you can add some ojiya (rice porridge) to finish off the meal, which is exquisite with its savory flavor, fragrant scorched rice, and fluffy egg.
Founded in 1879, this long-established Sukiyaki. The traditional taste and culture is passed down and preserved by the fifth generation.
Ishibashi has been loved by people since 1879. In a traditional Japanese-style room in a traditional Japanese house, you will feel as if you have traveled back in time. You can enjoy the finest Sukiya
...ki cooked by the skilled hands of the proprietress and waitresses. The large, thick cuts of meat served are the best quality Wagyu beef of the day, with beautiful delicate marbling. The sauce is a secret recipe that has been passed down since the restaurant first opened, and is known only to the proprietress. The restaurant has been awarded stars since the 2010 Michelin Guide Tokyo.