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MICHELIN Guide Japan

Watabe

  • 1-9-14 Koishikawa, Bunkyo-ku, Tokyo, 112-0002, Japan
  • 4,000 - 7,000 JPY • Unagi / Freshwater Eel
Reservations are not available for this restaurant on our site
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MICHELIN Guide Japan

Watabe

  • 1-9-14 Koishikawa, Bunkyo-ku, Tokyo, 112-0002, Japan
  • 4,000 - 7,000 JPY • Unagi / Freshwater Eel
MICHELIN Guide’s Point Of View

In addition to unaju and shirayaki, the various unagi dishes that incorporate Western ingredients are appealing. Only unagi from Isshikicho, Aichi is used. The owner-chef orders only big ones for the thickness and fattiness of their meat. Steamed slowly before grilling, the kabayaki, and even its skin, is soft. The foie gras terrine and unagi kabayaki and the unagi consommé soup are dishes that come from the chef’s experience with French cuisine.

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  • = Bib Gourmand: good quality, good value cooking

Facilities & Services

  • T Air conditioning
  • Booking essential
  • Credit card / Debit card accepted
  • } Mastercard credit card
  • { Private dining room
  • X Visa credit card

Information

+81 3-3812-7448
Opening hours
Closed: Wednesday, Thursday

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