Fourth Generation Takahashiya 銀座 四代目 高橋屋
- Area
- Tokyo
- Access and surrounding information
- Access and surrounding information
Proudly Serving Eel "Prepared with the Utmost Care in Japan"
With a history spanning approximately 150 years, this long-established kappo restaurant is known as a distinguished dining destination that has quietly welcomed prominent figures from the kabuki world and other fields. Selected in the Michelin Guide Tokyo for three consecutive years beginning in 2024, the restaurant’s eel dishes embody a tradition passed down through generations. Guided by the philosophy of "the most meticulous preparation in Japan," every step—from ingredient selection to the final grilling process—is carried out without compromise. Preparing a single eel, including the careful removal of fine bones, takes approximately 2 hours and is part of a seven-stage process. With unwavering attention to ingredients, technique, tableware, and atmosphere, the restaurant pursues excellence in every detail, creating a setting that feels like a small gallery where cuisine and artistry meet.
An Elegant Venue to Enjoy Kurokawaism and the Nighttime Scenery
The interior was designed by Daisuke Matsui, a disciple of renowned modern architect Kisho Kurokawa. A refined atmosphere greets guests at the entrance, where a flower stand crafted from rare Japanese black persimmon wood sets the tone. Elegant pendant lights, along with maple tables and counters, enhance the sense of luxury. Large windows frame sweeping views of Ginza, adding to the sophisticated ambience.
Featured Dish: "Unagi Two-Tier Gozen"
The top tier features Kansai-style eel, grilled directly without steaming, while the bottom tier showcases Kanto-style eel, first steamed and then grilled. Each eel is meticulously prepared by skilled artisans, with every small bone carefully removed one by one. Grilled with a secret sauce that has been preserved and enhanced over 150 years, the eel boasts a rich flavour and a plump, refined texture.
