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Unagi Hashimoto

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Summary
Restaurant Details
Restaurant Location
Reviews
Cuisine
Unagi / Anago (Eel)
Average cost
Lunch: ¥4,000-4,999 - Dinner: ¥4,000-4,999
Other
Pescetarian
This freshwater eel restaurant has been thriving since 1835, due to their fantastic value meals and unwavering commitment to quality.
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Restaurant Details
Housed in a traditional old teahouse-style building in north Tokyo, this unagi restaurant’s interior exemplifies elegant simplicity, with tatami floor seating on the second floor and regular tables on the first. The shop has been running since 1835, with the space and the recipes remaining largely unchanged since then. The secret to their particularly soft fillets of unagi is the unique tenderizing process which they carry out while grilling the meat — a signature technique developed on-site. Along with the classic eel over rice, you can also enjoy eel-stuffed rolled omelets Unagi Hashimoto is listed as Bib Gourmand in the Michelin Guide, signifying great value for money. That’s because they offer very reasonable set meals with eel liver soup, rolled omelet, pickles, unagi over rice, and a chicken dish too. This is the perfect meal for a special occasion — with private rooms for up to 20 people available — or just an ideal chance to try one of the most celebrated and beloved traditional dishes of Japan.
Unagi Hashimoto Phone Number
03-3811-4850
Business Hours
Sunday: 11:30 AM - 02:00 PM, 04:30 PM - 08:00 PM
Monday: 11:30 AM - 02:00 PM, 04:30 PM - 08:00 PM
Tuesday: 11:30 AM - 02:00 PM, 04:30 PM - 08:00 PM
Wednesday: 11:30 AM - 02:00 PM, 04:30 PM - 08:00 PM
Friday: 11:30 AM - 02:00 PM, 04:30 PM - 08:00 PM
Saturday: 11:30 AM - 02:00 PM, 04:30 PM - 08:00 PM
Holidays
Thursday
Unagi Hashimoto Address
2-5-7 Suido, Bunkyo City, Tokyo, 112-0005, Japan
Unagi Hashimoto Cancellation Policy
Free cancellation up to 1 week prior
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Restaurant location
Spreading as far as Kanagawa, Chiba, and Saitama, the mega-metropolis of the Greater Tokyo Area functions as the country’s futuristic capital, featuring the latest in art, technologies, food, and pockets of every subculture imaginable.
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September
2022
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