Hashimoto

The story

Hashimoto Tokyo – 180-Year Unagi Tradition with Michelin Bib Gourmand

A Legacy Since 1835

In the quiet Edogawabashi neighborhood of Bunkyo-ku, Hashimoto has been grilling eel at the same spot since 1835. The sixth-generation proprietor learned the craft both in-house and by apprenticing with eel wholesalers, mastering the art of selecting premium unagi. The restaurant’s commitment to consistency is so deep that the secret tare sauce—a blend of soy, mirin, and sugar—has been made with the same ingredients and method for 180 years.

Atmosphere and Setting

The restaurant sits by the Ishikiribashi bridge along the Kanda River. Downstairs, a casual table-and-tatami floor welcomes families and friends for straightforward meals. Upstairs, three private tatami rooms provide a quieter setting for business meetings, family gatherings, or formal celebrations. The serene, traditionally decorated spaces make it easy to focus on the food.

The Art of Grilling

Hashimoto prepares its eel in the classic Edo-style: split down the back, skewered, dipped in sauce, and grilled over binchotan charcoal. The griller turns the eel two or three times, letting the tare caramelize into a glossy, savory crust. The steaming time is adjusted per batch, ensuring a texture that is crisp outside and fluffy within. Eel is sourced from Kyushu, with two sizes: shin-ko (six to eight months old) for tender flesh, and hine-ko (over one year) for firmer bite and richer flavor.

Bib Gourmand Recognition

This unwavering dedication to quality and value earned Hashimoto a Michelin Bib Gourmand in 2026. The award highlights restaurants that serve “good quality, good value cooking,” and Hashimoto’s consistent execution of classic Japanese cuisine fits that description perfectly. It’s a testament to how a family-run shop can sustain excellence across generations.

What to Order

The star is unaju—eel over rice in a lacquered box—available in three grades: regular, superior, and extra-special. Alongside, the menu offers grilled eel liver skewers, crispy eel fins, and umaki (eel rolled in a soft omelet). For those who prefer a lighter touch, shirayaki (eel grilled without sauce) lets the natural flavor shine. Second-floor guests can choose from three course menus built around the unaju. Diners at any table can pair their meal with sake or beer, and the restaurant also offers takeout and delivery for the same carefully grilled eel.