Ishibashi is a storied sukiyaki restaurant founded in 1872 (Meiji era) as a butcher shop, now run by fifth-generation owner Shinsuke Ishibashi. Housed in a traditional Japanese wooden building with tatami private rooms, it preserves a distinctly old-Tokyo, pre-war atmosphere. Skilled nakai (waitresses) cook the sukiyaki tableside from the first slice of beef through to the signature closing rice dish, using a secret warishita sauce passed down through generations of proprietresses. The beef is thick-cut, well-marbled wagyu selected by the restaurant's own butcher shop. A Michelin-starred address favored for business entertaining and special occasions.

Address

3-chōme-6-8 Sotokanda, Chiyoda City, Tokyo 101-0021, Japan

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Contacts

Website

https://tabelog.com/tokyo/A1311/A131101/13021036/

Phone

+81-3-3251-3580

Hours

Today

Closed

MondayLast order: 20:00

17:00 – 21:30

TuesdayLast order: 20:00

17:00 – 21:30

WednesdayLast order: 20:00

17:00 – 21:30

ThursdayLast order: 20:00

17:00 – 21:30

FridayLast order: 20:00

17:00 – 21:30

Saturday

Closed

Sunday

Closed

Features

Sukiyaki specialistPrivate tatami roomsNon-smoking (separated by private rooms)Cash onlyWagyu beef, sirloin or marbled cutSake and wine availableTatami seatingCasual dress codeBuyout available for 20-50 guestsParking available

* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.

Courses

Signature Dishes

Courses

Sukiyaki (Marbled Beef) Course

The restaurant's premium sukiyaki course using thick-cut, finely marbled wagyu sirloin. Includes two starter dishes, beef, and vegetables, cooked tableside by a dedicated waitress from the first slice through to the closing rice dish. Price is tax-exclusive; a service charge of 1,300 yen is added separately.

¥11,000

Sukiyaki (Loin) Course

A more accessible sukiyaki course using loin cut beef, prepared in the same traditional tableside style as the marbled beef course. Price is tax-exclusive; a service charge of 1,300 yen is added separately.

¥9,000

Signature Dishes

Yuzu Peel Steamed Chawanmushi

A seasonal savory egg custard (chawanmushi) served in a hollowed-out yuzu peel used as a bowl. Light in flavor with a refreshing yuzu aroma, and colorful in presentation.

Grilled Sea Bream with Sea Urchin

Sea bream grilled with sea urchin, topped with shredded green onion and yuzu peel, served alongside a delicately pickled turnip that showcases the chef's knife skills.

Ojiya (Finishing Rice Porridge)

The restaurant's signature closing dish made from rice simmered in the reduced sukiyaki broth, concentrating all the dish's umami. Firmer than typical zosui and cut like a quiche; best eaten with the beaten egg used for the sukiyaki.

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