Ishi Bashi

The meat is selected according to the quality of Wagyu beef marbling and lean meat. The owner is in charge of the meat, while the proprietress and the owner's grandmother are in charge of the split and the secret process of making the split and the sauce, which has been passed down from generation to generation, is known only to these two. The sukiyaki, served with green onions and garland chrysanthemum, is prepared in a specialized way, and the flavor of the meat fills the mouth with its full flavor.

A warm Japanese house built before World War II, it exudes tradition and serenity. All rooms are private rooms, and the sukiyaki served by a dedicated waiter is ideal for customers who value their private time. The atmosphere is suitable for business entertainment and special occasions.

It started as a butcher store in the early Meiji Era, and the butcher store still operates next to the sukiyaki restaurant. The original sukiyaki flavor has been passed down from generation to generation since 1879, and the restaurant has been awarded a Michelin star for 12 consecutive years for its flavor.

Shinsuke Ishibashi, the fifth generation owner of Ishibashi, selects the finest Japanese black beef while maintaining traditional sukiyaki techniques. While respecting the restaurant's long history and traditions, he continues to offer unique and inventive dishes to meet the expectations of today's customers.