Unagi Branch Aikawa

Nestled in the vibrant Takadanobaba area of Tokyo, Unagi Aikawa is a haven for eel enthusiasts, offering both Kanto and Kansai styles. Patrons are invited to indulge in the delicate art of unagi cuisine. In the Kanto style, the eel is tenderly steamed and then glazed with a subtly sweet sauce, giving it a melt-in-the-mouth quality. On the other hand, the Kansai style boasts a rich, char-grilled texture that leaves a delightful crispness with every bite. Strategically located a short walk from Takadanobaba Station, Unagi Aikawa is a beloved spot among locals and tourists. Its discreet setting, nestled in a quaint alleyway, promises a calm oasis away from the city's hustle and bustle. The interior exudes warmth with its understated yet charming decor, offering a choice between traditional tatami rooms and intimate table settings. The culinary team at Unagi Aikawa takes pride in their craft, prioritizing quality by using premium ingredients, including the renowned Yuasa soy sauce from Wakayama. This commitment to excellence is evident in every dish served. Guests can expect service that is not only friendly and polite but also highly knowledgeable, as the staff keenly assist diners in exploring the menu's offerings. It's advisable to make reservations during peak hours due to the restaurant's popularity, but the experience is well worth the effort. Unagi Aikawa invites diners to relish the unique flavors of Japan's cherished unagi traditions in a setting that is both familiar and authentic.