Mejiro Zorome

It took Chef Okada Yoshiaki just over a year and a half to convince Kyosui unagi suppliers that Mejiro Zorome would be worth their coveted product. A long-time unagi master, Chef Okada opened Mejiro Zorome on his own in 2018, specializing in traditional Kanto-region preparation of the rare Kyosui unagi. Unlike typical unagi, which is farm-raised in just a year, Kyosui unagi from Shizuoka enjoy stress-free cultivation over 18 months in a near-natural environment. Even when brought to the restaurant, they are kept alive in tanks up until the moment of preparation. The result is an extremely fresh, lighter-fleshed eel whose umami and relatively lean meat are enhanced by traditional Kanto grilling technique. A 25-year veteran of the legendary unagi restaurant Kagurazaka Shimakin, Chef Okada makes his sauce from a blend of thick soy sauce, one-year-aged mirin, and three-year-aged mirin, which is only applied to the grilled eel at the last step. Guests seated around the central counter can sip premium sake from his curated selection while watching the master at work. Small groups enjoying table seats will have appetites whetted by the aroma that fills the room during services. Michelin Guide: 2023 - Bib Gourmand