A note on the words: unaju is grilled eel laid over rice in a lacquered box, here in Jo and Tokujo grades, a green lid marking Tokujo. Kabayakiju serves the grilled eel and rice in separate boxes so the tare does not soak into the grains, while shirayaki is eel grilled plain without sauce. Kimosui is a clear soup with eel liver; kobutsu are the pickles that come with the unaju; the nukazuke ordered separately here come from a hundred-year-old rice-bran bed. Kimoyaki refers to grilled eel liver and offal, served here as an all-star assortment said to be heart, nakaochi, fin meat and liver, eaten with fresh sansho alongside. Otoshi is a small appetizer served with drinks, and mizugashi refers to fresh fruit served at the close of the meal.
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Edogawa Ishibashi on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
Hello, this is Hangover Meshi. If someone asks me what my favorite unagi restaurant is, the very first place that comes to mind is probably Edogawa Ishibashi in Edogawabashi. Ever since my first visit, I have loved it and returned regularly, but having been craving it after a while, I made a reservation and went! This time I was shown to a tatami room in the back. It is a zashiki room that can seat two parties, but the other group did not seem to be coming, so it ended up feeling like a private room all to ourselves.
Edogawa Ishibashi Menu
Menu
Served with pickles and eel liver clear soup
Served with pickles and eel liver clear soup
Two-tiered box with kabayaki and rice served separately
Kabayaki only, not served in a ju box
Grilled without tare sauce
Extra serving of rice
The house-specialty nukazuke pickles from a century-old bran bed
Fruit after the meal
*From the latest menu (prices including tax). Prices are subject to change, so please check at the restaurant for the latest updates.
The unaju comes in two grades: Jo and Tokujo, both served with kobutsu pickles and kimosui clear liver soup. There is also the kabayakiju, where the grilled eel and rice are served in separate lacquered boxes — ideal for those who want to savor the eel itself without having the tare soak into the rice.
There is also a fine selection of sake and appetizers. When I visited, I enjoyed Hiroki (3,800 yen per go [180 ml]), Hamamusume (1,600 yen), and the winter-limited ika no shiokara (800 yen). The famous nukazuke pickles from a hundred-year-old rice-bran bed start at 1,000 yen. Spending time relaxing over these while waiting for the eel to finish grilling is the true Edogawa Ishibashi style.
Compared to last year, I think the price has gone up by about 1,000 yen? Well, that is completely acceptable! After all, it is just so delicious.
This time too, I ordered everything in advance when making the reservation!
What we ordered was
- Unaju Tokujo
- Nukazuke from a Century-Old Bran Bed
- Kimoyaki (if available)
Now, here at Edogawa Ishibashi, they apparently fillet and grill the eel only after you arrive, so it takes quite some time! An hour or so!
Therefore, the standard approach is to drink sake and nibble on appetizers while waiting.
So to start things off, a toast with beer!
The otoshi: oboro tofu.
The classic three-appetizer assortment!
Kamaboko topped with ikura, sea bream, and fava beans. Eating this really makes you feel, “I have arrived at Edogawa Ishibashi!”
And then the sake, Hiroki!
It is a brew you do not get to drink every day — delicious!
This is intensely delicious.
A dish I definitely want people to try when coming here! The nukazuke pickles, with just a faint touch of saltiness and another subtle trace of acidity, are remarkably good. It makes a wonderful companion for sake.
Sake and pickles — the best!
Wondering if we needed a little more, I added the ika no shiokara. The yuzu accents it with a lovely fragrance.
Now, after plenty of drinks and conversation, we finally enter the eel zone!
What left an impression was being asked about the kimoyaki: “We can prepare every cut today! Would you like the all-star assortment?” ha.
Of course, if everything is available, why not have all of them?
The all-star kimoyaki! Even the name sounds great.
It looks so appetizing. I enjoy it while picking at the fresh sansho served alongside.
As for what the “all-star” consists of, they say it features heart, nakaochi, hire, and liver.
I see; indeed, I do not recall seeing heart very often. And with that, all four cuts of the all-star lineup are assembled!
This pairs wonderfully with sake. So much so that you find yourself ordering another go.
Here it comes! It seems that having green indicate tokujo has not changed!
Kimosui (eel liver clear soup).
All right, let us open the lid!
Here it is! It looks so incredibly good!
Taking a bite, the surface of the meat felt crisper than before. In the past it felt tender all the way through, so I wonder if the grilling method changed a little. However, the meat inside is remarkably fluffy and tender, and it feels like the crisp, clean tare amplifies the flavor of the eel. It goes wonderfully with the rice, pairs amazingly with the remaining sake, and brings pure bliss.
So delicious…
Completely satisfied!
Edogawa Ishibashi was simply fantastic as always! With prices rising everywhere, it has certainly gotten pricier compared to before, but the food is delicious, the setting is comfortable, and its place near the top of dining experiences has not changed at all! I would love to keep visiting regularly.
If you are looking for other long-standing eel restaurants like Edogawa Ishibashi in Tokyo: from shops that have carried on since the Edo period to Kyosui and wild-caught unagi, here is a roundup after dining at 16 spots.
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
