Unagi Komagata Maekawa Asakusa Main Branch

Komagata Maekawa is where Tokyo's unagi (freshwater eel) legacy thrives. Over their more than 200 years of history, the restaurant has mastered the art of preparing the Japanese delicacy in all its myriad forms. In the heart of Asakusa, where its main branch resides, Maekawa bridges history and flavor. Established as a fish wholesaler in the Bunsei period, its name reflects the Sumida River's proximity and freshness. Now, kimono-clad servers treat you to traditional hospitality while modern Tokyo peeks through the windows. As you step into the tatami-mat rooms — a nod to tradition — you're greeted with an enticing aroma. But the real magic happens on the plate. Maekawa’s delicate eels are sourced from the Tone River, one of Japan’s Three Great Rivers, renowned for the purity of its waters. They are then grilled to perfection with the restaurant’s secret sauce, the recipe of which has been perfected over more than two centuries. This legendary soy sauce and mirin elixir elevates the eel’s natural flavor to new heights. Most guests dive straight into the classic unaju, grilled eel fillets nestled on fluffy rice. But popular among locals is the uzaku, a refreshing grilled eel salad. Regardless of the chosen menu option, each bite bursts with umami, a testament to Maekawa’s generations of culinary expertise.