Hashimoto
2-5-7 Suido, Bunkyo-ku, Tokyo, Japan
¥ ・ Unagi / Freshwater Eel
MICHELIN Guide's Point Of View
Bib Gourmand: good quality, good value cooking
The hiragana character ‘u’ (for unagi, ‘eel’) emblazons the lantern hanging outside this old-style detached house, while the fluttering noren proudly proclaims ‘Founded in 1835’. Preserving Hashimoto, a family business in continuous operation since the days of the shogunate, is the sixth-generation chef. Classic Edo-style grilled eel is served, prepared with a tare sauce passed down through generations. While we wait for our ‘Unaju’, broiled eel with rice in a lacquered box, a variety of skewers arrive to delight us, including grilled eel liver, ribs, and fin rich with its flavour.
Facilities & Services
- Air conditioning
Credit cards accepted
