Unazen (Tokyo)
No unagi is fresher than at this Oshiage eel shop, which prepares the live fish as soon as an order is made.
Restaurant Details
※ This is the unagi restaurant in Azumabashi, Tokyo, not to be confused with the identically named unagi restaurant in Chuo Ward, Fukuoka. Please confirm this is the correct restaurant before making a reservation.
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Take a pit stop after a visit to the Tokyo Skytree to get your fill of the freshest eel in the area. Unazen is known to have an endless line during peak dining hours for lunch and dinner. Everyone's eager to get a plate or two of fresh unagi, Kanto-style.
The distinguishing features of Kanto-style unagi are that the eel is cut from the back, opened up then grilled after being steamed. That's the technique used to prepare the dishes at Unazen with one difference from the other unagi restaurants: Unazen keeps their eels alive until an order is made. Because of that, there is always a bit of waiting time before the guests can be served, but it’s more than worth it.
Sip on fantastic Japanese sake to pass the time while you wait for your freshly grilled unagi. Despite the freshness and quality, Unazen offers their dishes at a highly competitive price — probably one of the most affordable ones in the city.
Unazen (Tokyo) Phone Number
Unazen (Tokyo) Business Days
Unazen (Tokyo) Address
3-6-18 Azumabashi, Sumida City, Tokyo, 130-0001, Japan
Unazen (Tokyo) Remarks
This is the unagi restaurant in Azumabashi, Tokyo, not to be confused with the identically named unagi restaurant in Chuo Ward, Fukuoka. Please confirm this is the correct restaurant before making a reservation.
Restaurant location
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COURSE MENUToshima Manryo Ichigetsuan
Enjoy traditionally-prepared unagi dishes in this Odawara restaurant, housed in a Tangible Cultural Property of Japan. Toshima Manryo Ichigetsuan uses exclusively blue-backed “ao-unagi” eels, said to account for only 10 percent of mature eels.
COURSE MENUMARUICHI FUJI AKASAKA (formerly Nyorosuke Akasaka)
Rather than steam the eel first in Kanto style, this famed Akasaka unagi specialist upholds Kansai tradition by going straight into grilling the eel for a crispier, crunchier texture.
COURSE MENUAzabujuban Hanabusa
This Tokyo restaurant sources its eels from unagi farmers in Isshiki Town, who have raised them in an all-natural environment for over 100 years. The unagi are then coated in a secret sauce, before being grilled Kansai-style over a charcoal flame.
COURSE MENUNyorosuke Roppongi
At Nyorosuke, you can experience authentic Kansai-style charcoal grilled eel dishes such as grilled eel skewers, unaju and unagi-don. Unlike most Tokyo-style eel restaurants, the eel here is not steamed—meaning it’s bursting full of flavor!