Watabe

In Tokyo’s Bunkyo Ward, where literary figures like Natsume Soseki called home, Watabe has distinguished itself with its innovative eel dishes, even snagging itself a Michelin Bib Gourmand award for excellence at reasonable prices. Originally established in 1948 as a fish wholesaler, its third-generation owners reinvented Watabe as an unagi restaurant in 2004. Eels are sourced from Aichi Prefecture. Rather than directly grill them in the Kansai school of cooking, the eels are cooked Kanto-style: first steamed for fluffiness, and then grilled for a crispy exterior. Watabe’s pride and joy lie in its tare (sauce), homemade based on a recipe used in-house for over 70 years. Their course menu features seasonal sashimi and eel cooked in the shirayaki style. Along with classic unadon (eel over rice in a round bowl) and homemade foie gras terrine with kabayaki (eel coated in sauce and grilled), Watabe also offers a signature “Enmaju” set, named after the god of death in Buddhist mythology, closely associated with the nearby Genkakuji Temple. The set consists of servings of both kabayaki and shirayaki (eel grilled without sauce) and eel liver soup in honor of Enma. Walking distance from Tokyo Dome — or a short jaunt by public transport for those less inclined to walk — Watabe has counter and table dining, as well as a private room furnished with sunken kotatsu seating: perfect for guests seeking warmth and a good meal when the weather gets colder. Michelin Guide: 2018 - Bib Gourmand