The 20 Best Eel Restaurants in Japan

delicious

A complete course meal filled with the personality of the owner and his passion for eel. I have always wanted to visit Tokito. I have always wanted to go to Tokito's. It is a restaurant where you can enjoy a novel dish called "French eel". I was so excited to see the restaurant, It has only been one year since they opened their restaurant in Azabujuban. It has been only one year since they opened their first restaurant in Azabujuban, but it is a popular restaurant with a lot of media and magazine exposure. On this day, we had the omakase course for dinner. The owner was very passionate the owner's passion for eel. the owner's passion for eel. Corn potage Hairy crab, scallops, and crispy fried eel. The caviar on top of the crab and scallops made the dish even more extravagant! The saltiness of the caviar made the sweetness of the corn even stronger. The saltiness of the caviar makes the sweetness of the corn even stronger. Very tasty. Sashimi On this day, we had yari squid, sea bass, kombu-shime sea bream, and sea urchin from Hokkaido, and sea urchin from Hokkaido. All of them had no smell at all and were and delicious. The sea urchin is soaked in salt water of the same density as seawater as soon as it arrives. the same concentration as seawater. The shelf life of the sea urchin is shortened, but they still want to serve the freshest sea urchin. but we still want to serve them fresh. The owner says, "I am very particular about each and every ingredient. He is very particular about each and every ingredient. I'm very interested in it. Eight dishes Unomaki, smoked eel, tomato pasta with eel, fried young fish, and vinegared eel, fried fry, and vinegared eel. There are many Italian style dishes, The batter of fried fry is made from pasta flour. The fry were soft and fluffy, and the moment you bite into them, you will be in agony. The elaborate small dishes make every meal enjoyable. Four kinds of Shiroyaki Shiroyaki, Umeshiso, Prosciutto, and Caviar Shiroyaki is sprinkled with salt, so you can enjoy it as it is. You can also add a squeeze of citrus fruit if you like. Add wasabi (Japanese horseradish), yuzu kosho (Japanese citrus), or salt to taste. Here, too, there is an Italian element. Prosciutto and eel are completely different things, right? I thought so, but it is not too salty and the flavor of the eel is not lost. and the flavor of the eel is not lost, so it is a very well-balanced combination. It was a well-balanced combination. Smoked eel terrine Smoked eel was served at the appetizer, I thought it was delicious! I thought it was delicious! I'm so happy! It is a simple combination of vegetables and smoked eel, but this simplicity enhances the deliciousness of the eel. If the previous dish had a strong flavor the goodness of this dish would be reduced by half. but here it was a masterpiece. The beautifully decorated Spinach sauce and beet sauce, and the balsamic sauce is a nice accent. Marinated eel A refreshing dish. The fatty eel and the accompanying salad The fatty eel and the accompanying salad are the best to refresh your palate. The refreshing dressing will whet your appetite again. The refreshing dressing is also a great appetite stimulant. Braised eel with red wine This is the owner's favorite dish. It is a boldly arranged dish of eel stewed in red wine, which is a mainstream dish in Europe! This dish is a boldly arranged version of the mainstream European dish of stewed eel in red wine! The eel stewed in red wine is so tender and melt-in-your-mouth The eel stewed in red wine is so tender and melt-in-your-mouth that you don't even need your teeth! Luxurious foie gras and truffle on top! The dish is a paradise in your mouth if you enjoy it with the eel. After a series of refreshing dishes This rich and punchy dish after a series of light dishes It is too delicious! It is too delicious! Unaju The last dish to be served is Unaju! After eating such a wide variety of eel dishes I thought my stomach and mind should be satisfied. But we finish with a magnificent unaju, as if to say, "If you come to an eel restaurant, you must eat unaju! You can choose from a small amount of rice to a large portion of rice. You can choose from a small amount of rice to a large amount of rice. Liver soup and pickled vegetables are also included. The eel is steamed for 3 minutes, which is the usual style at Tokitoh. I have never waited so long for 3 minutes! The eel is fluffy and thick. The eel was thick and fluffy, and the sweet sauce was perfect! I should have been full, but for some reason, I could eat it as fast as I could. I can't stop eating. Chopsticks that won't stop. Finally, for dessert Kuzumochi Matcha green powdered tea and green powdered tea. The owner herself makes the matcha right in front of you. It is hard to find such a perfect course meal of eel. I think it is very rare to have such a perfect course meal of eel. Next time, I will go to eat a course of all-natural eel. The owner's personality is also excellent, so I am sure to repeat my visit here.

The fragrant aroma of grilled eel wafted through the entrance as soon as I walked in, and I felt excited. The outside was crispy while the inside was fluffy, creating a perfect balance that even captivated me, someone who usually dislikes eel. First, I tried it as is, then with two types of pepper: whole and powdered, and finally with broth poured over it in a hitsumabushi style, making the flavor variations enjoyable. The green onions, seaweed, and wasabi combined with the gentle broth enhanced the natural umami of the eel. Eating the white grilled eel with salt or white soy sauce brought out its aroma, making it hard to put down my chopsticks. The calm atmosphere and spacious seating allowed me to relax throughout my visit, thanks to the staff's timely and considerate service.

The thickness of the eel was satisfying even in small portions, and there was a good amount. The pickled cabbage was also delicious, and I was able to have a second helping, which was very nice. The shop is not very spacious, but it had a quiet atmosphere that was calming.

The private room had a sunken kotatsu, which was nice. I ordered the grilled eel rice bowl with white grilled eel, and it was very filling, so I was very satisfied. The rolled omelet was the most delicious I've ever had. My whole family agrees that we want to eat it again when we come to Hamamatsu. I thought it would be nice if we could get a refill on the condiments.

The cozy interior has seating on the second floor as well, but when I arrived around 6 PM, it was already bustling with many customers. I ordered the unaju (grilled eel over rice) and the recommended shio hitsumabushi (salted grilled eel over rice) from the owner. The large, fluffy eel highlighted its natural umami rather than the flavor of the sauce, making it a refined delicacy. The shio hitsumabushi was light and mild, and I enjoyed changing the flavor with condiments like wasabi, shiso leaves, and yuzu peel. The smoked ham served as an appetizer was a unique dish wrapped in eel skin and ham, lightly smoked and delicious.

Very tasty! Delicious eel at a very reasonable price!

We compared the Kyomizu Eel and the Kami-Unaju. The top eel was tasty enough, but the Kyosui Eel had firmer flesh and did not have a bad smell.

A friend of mine who lives in Sendai recommended this place to me for a drink. As I had heard, all the dishes were inexpensive and delicious. I ordered the Ishiyaki Ojiya (rice topped with grilled stones) as a topping, and it was very tasty. It was served in a hot stone pot and consisted of a very simple dish of soup stock, egg, seaweed, and rice, but the umami of the soup stock and the gentle taste of the egg made it very delicious.

Eel is chewy and delicious. I tried it in hitsumabushi, but it was definitely more delicious as it is. I would like to go again if I have the chance.

[Unazen] Tour in Fukuoka in February. First visit to Unazen for lunch. We had a full course of eel. Starting with grilled liver, followed by unomaki and uzaku. They served it at a slow pace, which made us drink more and more. The sweet potato and rice shochu were very good, but the Chiebijin Yamadanishiki Junmai Ginjo was delicious. And the long-awaited Shiroyaki. Of course, I like steamed eel, but this grilled eel, even the skin, is the original taste of my hometown, so I still like it. The last dish was the eel stew. The sauce was not sweet at all, but not too spicy! Thanks to the owner, his wife, and mother for their really nice smiles and pleasant service. I hope to visit again 😊.