Where to Taste Tokyo’s Legendary Freshwater Eel

Modern Japanese architecture centers around a main counter where diners can watch the entire cutting, steaming and grilling process. And with the grilling station right in front of them, the enticing aroma drifts straight to their seats.

Near Azabu-Juban shopping street, filled with shops both old and new, Unagi Tokito presents inventive ways to enjoy eel. The set meal highlights creative preparations, such as unagi hamburger and salad, along with the classic unaju of eel over rice.

A traditional restaurant with history dating back to the Edo period (1603–1867). The aroma of kabayaki (unagi grilled with sauce) drifts around the northern end of the Ishikiri Bridge straddling the Kanda River. Unagi is arguably the most popular river fish in Japan, so such a setting feels especially appropriate. The classic Edo-style unagi served here is glazed with sauce that has been passed down from the restaurant’s founder.

Along with classic unagi cuisine, this restaurant also offers creative dishes such as unagi with caviar. The eel is cooked to perfection without a hint of charring, a true testament to the chef’s mastery of his craft.

One highlight here is Enma-ju, named after nearby Genkaku-ji Temple, also known as Konnyaku Enma. The dish features unagi prepared both with sauce and without, presented side by side.

Located near the Kabukiza Theater, Ginza Yondaime TAKAHASHIYA serves Kanto-style unagi that is cut, steamed and grilled to fluffy perfection amid modern Japanese-style interiors.

Close to Asakusa’s famous Kaminarimon Gate, Hatsuogawa is operated by the proprietress and her sons. Dishes are prepared with traditional techniques that take time, resulting in flavors that reflect careful craftsmanship.

Just outside Mejiro Station, Mejiro Zorome invites guests to watch unagi being prepared from the counter seats. The menu also offers a rich selection of unagi side dishes, such as grilled eel with vinegared cucumber and grilled eel liver.

An old-fashioned house beside the Kanda River, Ishibashi is a traditional family business that has been run by a succession of married couples. Pickles here are made using a century-old pickling bed that has been passed down through the family. Its location is perfect, enjoying Japan’s freshwater eel in walking distance of one of Tokyo’s most active rivers.