Hasegawa is a restaurant renowned for its extensive tonkatsu menu and unique flavors. The thick-cut meat and crispy coating create a perfect harmony, with a hint of garlic adding an accent. Diners can further enjoy the depth of flavor by pairing it with carefully selected salt, ponzu, or sauce. The tenderness and juiciness of the meat captivate those who try it, making it a place you’ll want to visit again and again.
Tsugumi-an is a small, renowned establishment. The eel and yakitori served to guests showcase a dedication to quality in every dish, with the grilled liver and grilled chicken thighs being particularly exquisite. With exceptionally fresh ingredients and the chef's craftsmanship, you can enjoy an unforgettable dining experience like no other.
Das Restaurant „Torishiki“, das als „das schwierigste Yakitori-Restaurant in Japan, um einen Tisch zu reservieren“ bezeichnet wird, ist ein beliebter Ort. Es legt großen Wert auf die Qualität der Zutaten und die Zubereitung und erhielt im dritten Jahr nach der Eröffnung als erstes Yakitori-Restaurant einen Michelin-Stern. Ein Restaurant, das sowohl in der Realität als auch im Ruf beliebt ist.
An eel restaurant in Ikebukuro that has become world famous. Basically, there is only one omakase course. The one and only place to enjoy a full course of eels. If you become a regular customer, you can also order grilled skewers. Reservations are extremely difficult to make, and it is said that there is now a one or two year wait. The sight of the owner handling and grilling the eel over the counter is a sight to behold.
Eel restaurant "Unagi Uomasa" is located about a minute walk from Yotsugi Station. You can enjoy the taste of the special order live eel, which is a unique technique of broiling high-quality eels of the time using Kishu-binchotan (charcoal).
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