Unagi Hashimoto

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. Sixth-generation owner Hashimoto Shinji visits suppliers himself to carefully select the freshwater eels based on their age — according to him, eels over a year old are characterized by crunchy texture and umami. The unagi is then tenderized and grilled, before being doused in a secret sauce passed down through the generations. Along with the classic unaju (eel over rice), Hashimoto's signature umaki — Japanese-style rolled omelets stuffed with eel — is particularly popular. After securing a Michelin star in 2017, Unagi Hashimoto has since consistently received a Bib Gourmand award in the Michelin Guide since 2018, signifying great value for money. Generations upon generations have come here to enjoy the restaurant's reasonably priced set meals, which come with side dishes like eel liver soup, rolled omelet and pickles. 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. Michelin Guide: 2017 - 1 Michelin Star 2018 - Bib Gourmand