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<p>[ 1 min walk from Ginza 1-chome Station ]■NOTICE■JPNEAZY concierge fee is NOT the meal's fee discounted. Bincho is eel specialty restaurant of Nagoya specialty "Hitsumabushi".  "Hitsumabushi" is a gem of sticking not to be tasted in other. Unlike the Edomae eel, the eel to be grilled without steaming is outside crisp and fragrant, while the fluffy and juicy finish. The moment you open your bowl of Hitsumabushi, the secret sauce and flavorful impact scent arouses your appetite. You can taste more delicious with the condiments and broth of green onion and wasabi. Please come to Hitsumabushi Nagoya Bincho Ginza where you can taste the only "real hitsumabushi" in Tokyo.</p>

Hitsumabushi Nagoya Bincho Ginza

<p>[ 8 mins walk from Namba Station ] ■NOTICE■JPNEAZY concierge fee is NOT the meal's fee discounted. <span style="color: black"> At</span> the Unagi-no-Nedoko, they offer a variety of delicious eel dishes such as the grilled eel of domestic eels and the special "Jyu" that was used as a whole with the "Eel" that was stocked that day. Vitamin A, found in eel, is one of the richest vitamins, enhancing immune function and building resistance to bacteria and viruses. Inside of the restaurant, the cozy interior where you feel the warmth of the wood, counter seats and table seats are prepared. It is also open for lunch, so you can also use it from one person to another. </p>

Sumibiyaki Unagi no Nedoko

<h2>Unagi restaurant in Tokyo</h2><h3>Reservation for "Unagi Hashimoto"</h3><p>[ 5 mins walk from Edogawabashi Station ]</p><p>“Unagi Hashimoto” is an unagi (eel) restaurant located in Tokyo. Unagi Hashimoto is a Michelin-starred restaurant, where you can dine on the most tender grilled eel in all of Japan. This restaurant is also best known for its eel and the special techniques used when tenderizing it to give it the perfect taste. The building of Unagi Hashimoto is beautifully decorated by Sukiya-style*, and you can savor Japanese traditions along with eel cooked according to recipes that have been passed down for generations.<br>*”Sukiya-style” is a traditional Japanese architectural style primarily associated with tea houses.</p><h3>Cuisine of Unagi Hashimoto</h3><p>Using their secret recipe that has been passed down through generations, Unagi Hashimoto’s chef achieves perfection. Unagi aged over at least one year is given to guests, ensuring that they can taste each savory bite of the eel. Classics such as eel over rice are given, though Unagi Hashimoto spices it up with eel-stuffed rolled omelets and other delicacies as well. Three types of Unaju are offered with the eel meal at this restaurant. In addition to the delicious meals, you can get a variety of other dishes such as Oyakodon, fried eel bones, yakitori, and more. At Unagi Hashimoto, guests are encouraged to pair their meals with Japanese sake to get the best tasting experience. </p><h3>Chef of Unagi Hashimoto, Shinji Hashimoto</h3><p>The owner-chef of Unagi Hashimoto, Shinji Hashimoto, is the sixth generation owner of this restaurant. Chef Hashimoto has garnered praise for his skills when it comes to his unagi restaurant after having numerous years of experience under his belt. Not only has he gained experience working under his family's established business, but he trained as an eel wholesaler before taking over the business. </p><h3>Atmosphere and Seating Options</h3><p>Styled after a traditional old teahouse building in Northern Tokyo, the interior's elegant simplicity gives a calming atmosphere that soothes the guests. Guests have the option to dine on the first or second floor, the first having tables while the second floor is padded with tatami mats. Unagi Hashimoto’s private rooms seat up to 20 guests.</p>

Unagi Hashimoto

<h2><span style="color: rgb(0, 0, 0)">Unagi restaurant</span><span style="color: rgb(29, 28, 29)"> in Tokyo</span></h2><h3><span style="color: rgb(29, 28, 29)">Reservation for “</span><span style="color: rgb(0, 0, 0)">Unotoki</span><span style="color: rgb(29, 28, 29)">”</span></h3><p><span style="color: rgb(0, 0, 0)">[ 3 mins walk from Nogizaka Station ]&nbsp;</span><br><span style="color: rgb(29, 28, 29)">"</span><span style="color: rgb(0, 0, 0)">Unotoki</span><span style="color: rgb(29, 28, 29)">" is a </span><span style="color: rgb(0, 0, 0)">Unagi</span><span style="color: rgb(29, 28, 29)"> restaurant located in Akasaka, Tokyo.</span></p><p><span style="color: rgb(0, 0, 0)">Unotoki is an Unagi restaurant in Tokyo. Being quietly nestled along Akasaka Street, only a short walk from Nogizaka Station, Unotoki offers exquisite eel kaiseki cuisine. Known for its affiliation with the prestigious Japanese restaurant Nogizaka Shin, it has inherited the expertise and spirit of the Michelin-starred establishment, which has held a star for nine consecutive years since 2017. Unotoki embodies the very essence of “luxury.” One of the restaurant's most distinctive features is its unique operating style. During the day, it operates as Unotoki, serving eel dishes with the utmost care and precision under the guidance of Chef Yusaku Kawamura. The menu goes beyond traditional eel dishes such as Unaju (Unagi on rice) and Kabayaki (grilled unagi), offering kaiseki meals that artfully blend seasonal ingredients and aesthetic beauty, with eel at the core of each dish. In the evening, the restaurant transforms into Nogizaka Shin, providing an entirely different dining experience. Furthermore, Unotoki is more than just a restaurant—it is driven by a mission to "support aspiring chefs with ambition and a sense of responsibility, while contributing to society." This philosophy permeates every aspect of the restaurant, from the quality of the cuisine and meticulous service to its commitment to preserving and advancing food culture. With its modern approach to the traditional ingredient of eel, Unotoki is a restaurant where one can feel the depth of Japanese culinary traditions and the potential for future innovation. The exclusive flavors available only during the brief daytime hours at this quiet corner of Akasaka leave a lasting impression on all who visit.</span></p><h3><span style="color: rgb(0, 0, 0)">Unotoki’s Culinary Mastery</span></h3><p><span style="color: rgb(0, 0, 0)">The culinary craft at Unotoki is defined by exceptional skill and a delicate sensibility. The restaurant’s signature eel dishes are not merely a continuation of tradition but a result of meticulous preparation aimed at bringing out the full character of each ingredient. For grilling the eel, Unotoki exclusively uses aromatic, high-heat binchotan charcoal. The cooking process is an art, with the grilling time and heat carefully adjusted to the condition of the eel on any given day, ensuring the perfect balance of crisp exterior and tender, juicy interior. This subtle control of heat reflects the depth of the chef’s expertise and experience. Equally important to the eel is the rice—an essential counterpart that Unotoki treats with the same level of care and attention. The restaurant uses "Hinohikari" rice from Kumamoto, which offers a clean flavor with a hint of sweetness and a pleasingly firm texture. Each serving is cooked to perfection in a traditional Shigaraki clay pot—rokunabe—for each guest, adding a touch of luxury to the experience. The steam and fragrance that rise when the lid is lifted, along with the warm, fluffy texture of the rice, promise a truly exceptional beginning to the meal. Enhancing the dish further is Unotoki’s signature homemade "Tare" (sauce). Carefully balanced, this sauce is crafted to elevate the eel’s flavor without overwhelming it, creating a memorable taste that complements the freshly cooked rice. The flavor is neither too rich nor too sweet, leaving a lasting impression with every bite. What’s more, Unotoki’s offerings are not confined to the restaurant. For those wishing to savor its flavors at home or in the office, the restaurant also offers its carefully prepared Unaju bento boxes, available for reservation. This allows guests to enjoy the restaurant’s exquisite cuisine in the comfort of their own space. The preparation at Unotoki is a true fusion of craftsmanship and hospitality, where every element of a single serving of Unaju is imbued with passion and precision. The love and dedication behind each dish leaves a profound, lasting impression on all who partake in this extraordinary experience. </span></p><h3><span style="color: rgb(0, 0, 0)">The Exceptional Ingredients of Unotoki</span></h3><p><span style="color: rgb(0, 0, 0)">The ingredients used at Unotoki embody the essence of true luxury, carefully selected to form the foundation of every dish. At the heart of this culinary experience is the eel, which stands out for its exceptional quality—Amakusa Blue Eel—a remarkable departure from conventional farmed eels. Sourced from the Amakusa Marine Products in Amakusa City, Miyazaki Prefecture, this rare, saltwater-farmed eel offers a flavor and texture that are entirely distinct from the typical freshwater farmed varieties. The allure of Amakusa Blue Eel lies in its unique breeding environment. By being raised in seawater, it eliminates any muddiness typical of eels, while developing a beautiful, bluish hue, firm flesh, and high-quality fat. The texture is tender yet pleasantly firm, and each bite releases a burst of umami. Its quality rivals, if not surpasses, that of wild-caught eel. The subtle saltiness from the ocean naturally enhances the depth and richness of the eel’s flavor, making its exceptional nature apparent from the very first bite. This extraordinary eel is skillfully prepared by Unotoki’s chef, Yusaku Kawamura, who previously worked as the second-in-command at Nogizaka Shin. Under his expert guidance, eel transcends the traditional kabayaki (grilled eel) to become part of an intricate course meal. From the opening appetizer to the entrée, soup, sashimi, simmered dishes, rice, and dessert, each plate showcases Unotoki’s refined elegance and creativity. For example, in the simmered dishes, eel is paired with seasonal vegetables, allowing the natural flavors of the ingredients to harmoniously complement one another without overpowering. The soup, made from eel bones and a rich stock, offers a delicate aroma and depth of flavor. The main dish, featuring kabayaki grilled over binchotan charcoal, is served alongside freshly cooked Hinohikari rice and a homemade sauce, creating a blissful and satisfying meal. At Unotoki, each carefully selected ingredient is elevated by the chef’s artistry and technique, with each dish unfolding like a beautiful narrative. The dedication to the eel as a central ingredient, and the commitment to extracting its full potential, is a testament to the artistry of eel kaiseki. This is, without a doubt, a dining experience that lives up to the name "eel kaiseki" in every sense.</span></p><h3><span style="color: rgb(0, 0, 0)">Exquisite Drink Pairings at Unotoki</span></h3><p><span style="color: rgb(0, 0, 0)">At Unotoki, the carefully curated beverage menu complements the exquisite cuisine, elevating the dining experience to new heights. In addition to the classic selections of beer, sake, shochu, and whisky, which harmonize effortlessly with Japanese dishes, the standout feature is undoubtedly the meticulously selected wine list, offering an impressive variety of around 120 wines. This exceptional wine selection is crafted by Hida, a sommelier with extensive international experience and a distinguished career in some of the world’s finest restaurants. His wine choices are specifically curated to pair with Japanese cuisine, particularly with the distinctive flavor of eel. The list predominantly features natural wines and those with a long finish, each offering a complex and delicate taste that enhances the flavors of the dishes. These wines are not merely beverages, but rather, they are thoughtfully chosen to accentuate the flavors of the meal, leaving a lasting impression on the palate and in memory. Each dish, from the rich and savory grilled eel to the delicately seasoned simmered vegetables, is perfectly matched with wines such as crisp white wines, light reds, or soft sparkling wines. Hida’s refined palate and discerning eye create pairings that transcend mere compatibility, elevating both the dish and the wine to a harmonious balance that heightens the overall flavor experience. Of course, no detail is overlooked when it comes to sake and shochu, with selections chosen to perfectly complement eel dishes and enhance the overall dining experience. For a celebratory toast, there is also a carefully curated selection of whiskey and champagne, ensuring that guests can find the perfect drink to suit their mood or the dish of the day. At Unotoki, every drop of drink contributes to the journey of flavors, transforming the meal into an extraordinary pairing experience. The deep, lingering notes of both the food and the drink enrich the luxurious atmosphere, making every moment at this exceptional restaurant truly unforgettable.</span></p><h3><span style="color: rgb(0, 0, 0)">Unotoki’s Interior and Ambience</span></h3><p><span style="color: rgb(0, 0, 0)">The interior of Unotoki embodies a refined and modern Japanese aesthetic, creating a special atmosphere that enhances each dish. A design influenced by Parisian elegance adds a unique charm, setting the restaurant apart. Upon entering, the dimmed entrance allows the beautiful space within to stand out, inviting guests to engage not just with their meal, but with all of their senses. The interior design is crafted by the renowned Parisian architectural firm Atelier ÈS, blending seamlessly with the craftsmanship of Japan's finest artisans. Particularly striking are the intricate designs by Itai Construction and the plasterwork by Makoto Kuzumi, son of the master plasterer Akira Kuzumi. These meticulously chosen materials and techniques infuse each space with life, evoking the essence of traditional Japan while offering a modern, contemporary appeal. The restaurant’s atmosphere exudes tranquility, with six counter seats and two private rooms. Each seat offers an opportunity to watch the chef's delicate craftsmanship up close, creating a truly special dining experience. The private rooms, ideal for business meetings or intimate gatherings, offer privacy and serenity, making them highly regarded for such occasions. One of the rooms is accessed through a unique and charming route, passing by a wine cellar located next to the counter. The space at Unotoki is not just a setting for dining; it itself is a luxury experience. Whether for important business dinners, family gatherings, or international guests, the restaurant offers an atmosphere where every moment feels extraordinary. Dining at Unotoki is not merely a meal but an immersive experience in which the entire space itself becomes part of the art of fine dining.</span></p>

Unotoki

<p>[ 7 mins walk from Nara Station ] <span style="color: black">■NOTICE■JPNEAZY concierge fee is NOT the meal’s fee discounted. Unagi Kawahara Sanjouya Nara uses only high-quality and safe domestic live eels (from Miyazaki and Kagoshima prefectures). Unagi Kawahara Sanjouya Nara has a storage place called “stand” at the restaurant, and they let eels tired from the stress of transportation sleep slowly in the “stand” to bring them to their best natural state before processing them. The eel is grilled thoroughly to remove excess fat, so it is served one size larger than the average size, calculating that the meat will shrink. The result is a texture that is both fluffy and crispy. "Jiyaki Eel” is grilled over powerful Binchotan charcoal without steaming. Each eel is carefully grilled down to the small bones. The eel is covered with the aroma unique to charcoal grilling. Please enjoy the freshly grilled eel. The flavor is concentrated by charcoal grilling. The outside is crispy and fragrant, while the inside is soft and fluffy. The excess fat has been removed to eliminate the fishy smell and persistent greasiness. While based on traditional cooking techniques, Unagi Kawahara Sanjouya Nara is constantly seeking for evolution and research. "Kawahara's Eel” is the result of the original production methods, management methods, techniques, knowledge gained through daily research, and the wisdom and ingenuity of their staff.</span></p>

Unagi Kawahara Sanjouya Nara

Reserve now at top Unagi restaurants in Japan

Hitsumabushi Nagoya Bincho Ginza

Sumibiyaki Unagi no Nedoko

Unagi Hashimoto

Unotoki

Unagi Kawahara Sanjouya Nara

top unagi restaurants in Japan