Hatsuogawa

※ Please note that Hatsuogawa is a cash-only establishment, meaning that credit cards and other cashless payment methods are not accepted. Guests are requested to ensure that they have sufficient cash before entering. ——— A bamboo screen is draped over the simple storefront of the long-established unagi (freshwater eel) restaurant Hatsuogawa, run by the owner and her son. It was established in 1907 in Asakusa and renovated in 2023, but its ambiance still retains nostalgic touches of bygone eras. True to its origins, everything is prepared on a shichirin, a small earthen charcoal grill popular during the Edo period. The eel is cooked to order and soaked in a sweetened sauce based on a secret recipe handed down through the generations. The classic eel dish of unaju (freshwater eel served over rice in a square lacquered bowl) is the obvious favorite for lunch, but what really sets Hatsuogawa apart are its skewers. The kabayaki skewers — eel grilled with a signature sweet sauce — stand out for their mouthwatering texture but it’s Hatsuogawa’s liver skewers, or kimoyaki, that are especially zesty, thanks to liberal use of Japanese sansho pepper. Just a few blocks away from the grand Kaminarimon Gate opening into Nakamise Shopping Street and the iconic, massive lantern of Senso-ji, Hatsuogawa is the perfect place for a break during a round of Asakusa sightseeing. Michelin Guide: 2022 - Bib Gourmand