Ishibashi was founded in the early Meiji period and carries on the tradition to this day. The first cut of beef is a large piece to have you experience the true charm of the meat. At the end comes an ojiya made according to the proprietress’s own recipe; it is slow cooked in an iron pot and, when the lid is removed, is soft and fluffy like a soufflé. As you leave, the fourth generation proprietress uses a flintstone to strike sparks in your direction for good luck.