Unagi Tokitou Azabujuban Washoku

This is eel, but not as you know it. The owner of Unagi Tokitou trained for 15 years at a 200-year-old eel restaurant in Azabu named Nodaiwa. Seeking to broaden his culinary horizons, he decided to move to France to study European gastronomy. These two seemingly separate formative experiences were unified upon his return to Japan, in the establishment of Unagi Tokitou. His new inspiration was mixed with his prior experience to create a dining experience which places unagi eel at the center of a French gastronomic experience. Classic eel and rice dishes are given new shades of flavor by his hand. For example, this is the only place where you can try eel stewed in red wine, replacing venison or beef usually found in this dish. Unagi Tokitou sources its eel from a single eel farm in Sogo in Aichi Prefecture to ensure quality and consistency in each and every dish. Wine and sake pairings can be added for an extra fee, or ordered by the glass.