=
MICHELIN Guide Japan

Hashimoto

  • 2-5-7 Suido, Bunkyo-ku, Tokyo, 112-0005, Japan
  • 3,500 - 5,000 JPY • Unagi / Freshwater Eel
Take Away

Contact directly restaurant for further information

More information
=
MICHELIN Guide Japan

Hashimoto

  • 2-5-7 Suido, Bunkyo-ku, Tokyo, 112-0005, Japan
  • 3,500 - 5,000 JPY • Unagi / Freshwater Eel
MICHELIN Guide’s Point Of View

The aroma of kabayaki drifts as far as the north end of the Ishikiri Bridge over the Kanda River. The restaurant opened in 1835 and has been run by the same family ever since. Sixth-generation owner-chef Shinji Hashimoto handles the unagi. The unagi he uses is at least a year old, ensuring, he says, the best texture and flavour; he grills it plain and steams it according to Edo tradition. The recipe for the sauce has been passed down from the time of the founder.

Show More Show Less
  • = Bib Gourmand: good quality, good value cooking

Facilities & Services

  • T Air conditioning
  • Booking essential
  • Credit card / Debit card accepted
  • JCB
  • } Mastercard credit card
  • E Non-smoking restaurant
  • { Private dining room
  • Take away
  • X Visa credit card

Information

+81 3-3811-4850
Opening hours
Closed: Thursday

Nearby Restaurants

Follow the MICHELIN Guide on social media for updates and behind-the-scenes information