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Kabuto
One of the best unagi restaurants in the whole country, easily accessible from anywhere in Tokyo.
Restaurant Details
One of the best-rated unagi specialty restaurants in all of Japan is located in the heart of Tokyo, with a Tabelog rating that places it among the top 50 restaurants in the whole country. The former chef and founder of Kabuto has been featured in various magazines and television shows, providing publicity for this restaurant and making it even harder to secure a reservation — it’s rumored that you might have to wait up to a whole six months for a seat!
Freshly killed unagi is served on the course menu offered, preserving the rich flavors of the exquisite eels with expert cooking techniques. Some other parts besides the main flesh of the unagi can be sampled here too, including the belly, collar, and liver. Similar to yakiniku, unagi can be seasoned with salt or glazes — the dishes at Kabuto are presented so that the customers can try various combinations of both.
Despite being arguably the best unagi restaurant in all of Japan, it’s pleasantly surprising that Kabuto is actually extremely affordable. Such delicious and well-prepared unagi dishes, priced so honestly, more than make up for the potential six month wait.
Kabuto Phone Number
Kabuto Business Days
Kabuto Address
2-53-2 Ikebukuro, Toshima City, Tokyo, 171-0014, Japan
Kabuto Cancellation Policy
Cancel your reservation at least 1 week before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Over 14 million residents call Tokyo home. Functioning as Japan's economic and cultural center, it's no surprise the metropolis often appears at the top of travelers' bucket lists. Here, you can find everything from traditional tea houses to futuristic skyscrapers.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
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10 meals
COURSE MENUToshima Manryo Ichigetsuan
Enjoy traditionally-prepared unagi dishes in this Odawara restaurant, housed in a Tangible Cultural Property of Japan. Toshima Manryo Ichigetsuan uses exclusively blue-backed “ao-unagi” eels, said to account for only 10 percent of mature eels.
COURSE MENUMARUICHI FUJI AKASAKA (formerly Nyorosuke Akasaka)
Rather than steam the eel first in Kanto style, this famed Akasaka unagi specialist upholds Kansai tradition by going straight into grilling the eel for a crispier, crunchier texture.
COURSE MENUAzabujuban Hanabusa
This Tokyo restaurant sources its eels from unagi farmers in Isshiki Town, who have raised them in an all-natural environment for over 100 years. The unagi are then coated in a secret sauce, before being grilled Kansai-style over a charcoal flame.
COURSE MENUNyorosuke Roppongi
At Nyorosuke, you can experience authentic Kansai-style charcoal grilled eel dishes such as grilled eel skewers, unaju and unagi-don. Unlike most Tokyo-style eel restaurants, the eel here is not steamed—meaning it’s bursting full of flavor!