Sangu Bashi Asaya

Nestled in the vibrant district of Shibuya, Sangu Bashi Asaya is a culinary gem that specializes in exquisite unagi (eel) dishes. Under the expert guidance of Chef Seishi Ogiwara, who hails from a family with deep roots in Japanese cuisine, the restaurant offers a unique dining experience that celebrates traditional techniques and seasonal ingredients. Sangu Bashi Asaya is renowned for its diverse eel offerings, featuring both wild and farmed varieties sourced from different regions across Japan. Diners can indulge in a variety of dishes, such as unagi sashimi, grilled eel liver, and unagi tamagoyaki, each prepared with meticulous attention to detail. The restaurant also serves the classic unaju, a grilled eel rice box, available in both Kanto and Kansai styles, showcasing the versatility of eel preparation. The ambiance at Sangu Bashi Asaya is intimate, with counter seating that allows guests to observe the skilled chefs at work. The use of charcoal and straw grilling techniques enhances the flavors of the dishes, providing a sensory experience that is both authentic and memorable. Chef Seishi Ogiwara's culinary journey began at the age of 19, training in his family's restaurant and honing his skills in various establishments, including a washoku restaurant in Yokohama. His extensive experience, including time spent at a fish shop and a yakiniku restaurant, culminated in the opening of Sangu Bashi Asaya in 2023. Located at AandU Building in Yoyogi, the restaurant is a sought-after destination for eel enthusiasts, with reservations being a prized commodity. Recognized as one of Tabelog's top 100 restaurants, Sangu Bashi Asaya promises a dining experience that is both award-winning and deeply rooted in tradition.