Botan has served one dish since roughly 1897: torisuki — chicken sukiyaki — cooked at your table on an iron pan over real charcoal, never gas, in a wooden building that survived both the Great Kanto Earthquake's fires and the war. The room is tatami, the braziers are antiques, the recipe does not change. It is one of the last places in Tokyo where dinner proceeds exactly as it did a century ago.
What you eat
Chicken, its meatballs and innards, scallions and tofu, cooked in the house's sweet-soy warishita by staff who tend the pan for you, finished — as tradition insists — with egg over rice. The charcoal matters: it cooks from above and below at once, and the faint smoke is the house's signature.
Why you've never read about it in English
Kanda-Sudacho is a preserved pocket two streets from Akihabara that tourism never colonized. Botan has no English page and sits on no international platform; its neighbor Isegen (anglerfish, est. 1830) is the same. The whole corner is a museum of Edo-Tokyo appetite that the English internet has essentially never described.
Who should go
Anyone who wants to eat inside Tokyo's history rather than read about it. Book Botan for the charcoal ritual on one night and Isegen for the winter anglerfish pot on another — the two doors face the same vanished city.