AI-made picture of the dish, not a house photo
What we'd book for
Our dish — the plate we'd order here firstAigamo sukiyaki (相鴨すきやき)
- Cooked overCharcoal
- MenuTasting only
Aigamo sukiyaki, duck breast, liver, gizzard and heart seared in an iron pot over binchōtan, hard white charcoal, with grated daikon radish and soy. The staff cook it at the table, the centre of the house's one course.
Also on our table
- We'd book the course and finish with the duck soboro rice, the duck minced over rice
Ryōgokubashi Toriyasu
Japanese · aigamo sukiyaki since 1872 · Higashi-Nihonbashi, Tokyo
2-11-7 Higashi-Nihonbashi, Chūō-ku, Tokyo 103-0004
A house by Ryōgoku Bridge that has cooked only aigamo duck since the 1870s, the Watanabe family keeping the taste unchanged. One bird, one course.
The proof, in the house's own words
Why the aigamo sukiyaki
Same plate, other kitchens
Sukiyaki: which one?
Ryōgokubashi Toriyasu and one other kitchen in Tokyo all lead with it. What sets each apart, and who it suits:
Ryōgokubashi Toriyasu
This kitchenCharcoalHigashi-Nihonbashi · Menu checked Oct 2026
Duck, not beef: the house cooks one bird and nothing else, unchanged since 1872.
Pick it if you want Tokyo's duck sukiyaki and an evening course.
Hand-cutHigashi-Shinbashi · Menu checked Oct 2026
The Shinbashi house's sukiyaki, with a sauce kept since the 1880s.
Pick it if you want beef sukiyaki, or a lunch set.
Been here?
Eaten at Ryōgokubashi Toriyasu? Tell us how the room felt and which plate you'd go back for. A photo, if you took one, goes up under your name.
Add plate photosOpen →
Pictures of the Aigamo sukiyaki (相鴨すきやき) or anything else from Ryōgokubashi Toriyasu help the next person order. Tag each one with its dish and it carries your name.