Cuisine: Sukiyaki
Charged Price: JPY14,000 per person without alcohol
Visited: 11 November 2015
Food: 9/10
Atmosphere: 7/10
Value for money: 7/10
Services: 10/10
Scale: [1=poor ---- 5=average/standard ---- 10=outstanding/exceptional]
Sukiyaki, in my opinion, is a kind of Japanese dish that has put together many things in a meal: delicacy, tradition, joy, and even companion. It is definitely delicious which is full of umami sense from each bite. However, it is never just a quick quick meal then off you go like ramen or don nor lining up on a counter to be served with sushi individually. Sukiyaki is fun and is always good for family and friend gathering, and even business talk.
Ishibashi near Suehirocho Station is one of the magnificent in its category. Long history with almost 150 years. It is also situated in the traditional house which is indeed rare for such developed city like Tokyo. What I really like about this cozy place, apart from the taste, is the service and privacy. All rooms are private. So it is not a matter how many of you are visiting, you all get your own room.
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| Sukiyaki Ishibashi (鋤焼いし橋) @ Sotokanda, Tokyo |
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| traditional private dining room |
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| my pot is ready (^.^) |
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| chopsticks are also ready!!!! |
While waiting for Nakai (waitress) to prepare for sukiyaki, appetisers were served. The first one was steamed daikon which was so soft and sweet. Then it was a small portion of grilled salmon and ginkgo. So delicate and tasty.
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| appetiser 1: daikon |
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| appetiser 2: salmon + ginkgo |
At Sukiyaki Ishibashi, you do not have to do anything with the sukiyaki. Your job is only to eat. Nakai has her role in preparing, cooking, and serving. I believe there are choices of beef grade to be chosen. The one for our meal was from Kyushu Miyazaki. Just by looking, ones can tell this would be heavenly melting in mouth.
Nakai would firstly start with oiling the pan with beef fat before pouring in some of warishita sauce. The serving came in 4 rounds: 1) beef only, 2) beef with kombu and vegetable, 3) beef with mushrooms and onion, and 4) beef with kombu and vegetable. Of course, the delicious way of having sukiyaki is to dip with fresh raw egg. The combination of fat flavour from beef, its delicacy, the sweet and salty warishita, and fatty texture of yolk is just undeniable.
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| sukiyaki set |
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| bird's eye view |
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| 1st round with beef only |
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| subsequent rounds with vegetable and side dishes |
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| a small bowl of heaven |
To end the course, we also had ojiya which is rice cooked with the remaining sauce and egg. This was enjoyable and a good experience. Not at all the amazing one but good enough. I believe how rich the flavour would be, depend on the amount of remaining sauce though. Anyway, it was at satisfaction along with condiment.
Well, Sukiyaki Ishibashi is sure one with long history and its history tells you well how delicate and perfect this place is. Personally, I love this place and would not hesitate to return at all. Look forward to next trip here even so.
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| baked rice with egg in action |
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| it is now ready |
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| classic carb dish to end the meal |
Sukiyaki Ishibashi (鋤焼いし橋) @ Sotokanda, Tokyo
3-6-8 Sotokanda
Chiyoda-Ku
Tokyo 〒101-0021
Japan
Open Hours: Mon-Fri from 05:00pm - 08:30pm (last order) for dinner
Hello, I would like to check, how did you make reservations for this restaurant?
ReplyDeleteJust need to call them for reservation.
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