@guest They will require you to indicate your order of preferences 0f Unagi from 1 to 5 ether is it wild caught Unagi, bando taro deluxe, bando taro Superior etc etc. There is already tare sauce on Unagi though it looks quite plain. Can't comment on the best way to ordering as the bando taro Unaju was really luscious and fatty enough on a personal level.

The wild caught eel has a firm meatiness with distinct flavors, so it depends on personal preference.
Personally, I recommend you order the shiroyaki with wild caught eel, and the unaju can be ordered with Bandotaro.

Hi, thank you both for your replies!

saito-san, for the unaju whether it's with wild caught eel or bandotaro, it will come with sauce anyway right? as I mentioned most photos I've seen of unaju at this place (including yours) seem like they have sauce on it. but a few seem to have no sauce on it at all and looks almost like shirayaki on rice. thank you again

@guest They definitely have tare on it. I happen to have a close up photo of the Unaju for your reference.

@D Am not Saito-san, but would like to share what I know. Actually the best season for Unagi is during winter period and Its fattest when it gets cold. Jan would be a decent month for Unagi and legend says the idea of Unagi being a summer food was conceptualised by gennai hiraga to boost sales.

If you ask kabuto chef, he actually think unagi best season is in the fall and not summer and each season has it own distinct flavor but he source his unagi from different prefecture depending on season just like maguro, so I don't think there is a poor time to eat Unagi but maybe different story for Uomasa since he sourced it from one place but they do offer wild unagi

Uomasa's signature dish “bandotaro” uses eels raised in a farm that resembles their natural habitat, so the quality is stable all year round.
Yes, Many people think that natural eels are at their best in summer, but that is not true. In fact, their best season is from October to December, when they store ample nutrients in their body to survive winter.

Thanks for the feedbacks. Always learn something new here.

@D I actually ate the bandotaro at uomasa during summer period(early Aug) and it was pretty fatty and delicious. Am sure it will be equally good during Jan. Saw your other post on solo dining places. Uomasa is pretty good for solo dining as once you order, they will just leave you there to slowly enjoy your luscious unagi. Saw a few other solo diners there when I dined there, though no fantastic ambience.

Hello, for Uomasa's unajyu, which time of the year would you suggest to go for their very best type of eel? Summer or winter? And which type of eel is their best one for unajyu? Thank you!

Wild caught eel is said to be in season from October to December.
Since you're going to Uomasa, I'd recommend tasting and comparing a rather rare, cultivated variety called "Bando taro", which is raised in an environment close to being wild, with a wild caught variety.

Thank you!

Hi,
I'm trying so hard to make a lunch reservation, but they seem to not pick up the phone. Any suggestion?

There may be times where they are unable to answer the phone during business,
so try calling outside of business hours, between 10 and 11 AM or between 3 and 5 PM (Japan Time).

This is my fav unagi place. please keep it as a secret! (j/k). The bando taro tastes second only to good wild catches.