Tokyo Table Trip

Logo discover 8a060a5a25d78a2d81322b0a16884eb1c05869ebadb772a16350e198984e5cfb


Data

Data

Data

Data

Data

Data

Data

Data

Data

Data

Data

Data

Data

Add a comment

  • Add photos

Comments Icon comments 20b52f1dd59ace07b92433da2a385e6f7392eb2937032eebc2a0bd0b67c69516 6


guest

Is this really delicious than the Ikebukuro KABUTO?

17 天 ago

Icon thumbup c50a5e69a172939d8f181c07defd87a40f8b5ea08aa95e4f5248647e539d2f91 Like!
Icon rply g 931a7da4f2fb72f6c47b91ce1a6ff6f0d639792b78b042247406a09dbc121382 Reply 4
Aaue7mbnqck0clok b3ujg8 bzpctbp37245abqiam4j s50

Leo Saito

chief editor, TokyoTableTrip

Uomasa steams the unagi before grilling it, while Kabuto does not steam it before grilling. So I think it's personal preference as to which style is more delicious.

17 天 ago
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

guest

I think the quality of the Unagi one experienced during the visit might just be the most important factor, especially for people who live overseas and only get to eat Unagi once in a while. Besides that, like Saito San said, personal taste differs.

For me, the best experience was a wild Unagi shiroyaki dish I had a couple of years ago st uomasa. I have been to kabuto only once, and while it was a much more fun experience, I didn’t get to try the wild Unagi. During my last visit to uomasa i heard people from overseas sitting next to my table talking about their favorite Unagi place being Obana, whose Unagi I personally found to be way too strong and lack of layers for my palate. But I can see why some people prefer it.

17 天 ago
Eab8dbbd 6732 4948 b852 ca447c818547

localtaste

@guest In Kanto, Uomasa is my most favorite Unagi restaurant. In Japan, Uomasa is in my top 5.

16 天 ago
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

guest

@guest
Then I will go to Uomasa next time to have a look.
KABUTO has been robbed three times and can’t get it. I feel sad.

16 天 ago
大约一个月 ago

Icon thumbup c50a5e69a172939d8f181c07defd87a40f8b5ea08aa95e4f5248647e539d2f91 Like!
Icon rply g 931a7da4f2fb72f6c47b91ce1a6ff6f0d639792b78b042247406a09dbc121382 Reply 2
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

guest

What are the differences between the 12000, 15000 and 30000 yen natural eel options?

7 天 ago
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

guest

The size

4 天 ago

guest

Hi saito-san, i am making a reservation for this unagi restaurant for early november. i am planning to request my hotel concierge to order 2 orders of natural wild caught unagi for me. 1 as unaju and another as shirayaki. would you say this is the best way to order for this restaurant? and for the unaju, I don't have to request any tare sauce on the eel as it will come like that anyway right? Or do i have to? (i have seen some unaju photos from this restaurant where the eel looks like theres none or very little sauce on it). thank you very much in advance

10 个月 ago

Icon thumbup c50a5e69a172939d8f181c07defd87a40f8b5ea08aa95e4f5248647e539d2f91 Like!
Icon rply g 931a7da4f2fb72f6c47b91ce1a6ff6f0d639792b78b042247406a09dbc121382 Reply 4
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

guest

@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.

10 个月 ago
Aaue7mbnqck0clok b3ujg8 bzpctbp37245abqiam4j s50

Leo Saito

chief editor, TokyoTableTrip

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.

10 个月 ago
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

guest

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

10 个月 ago
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

guest

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

10 个月 ago

D

Hi Saito-san,
Since unagi season is summer, is January a poor time to visit Uomasa?

11 个月 ago

Icon thumbup c50a5e69a172939d8f181c07defd87a40f8b5ea08aa95e4f5248647e539d2f91 Like!
Icon rply g 931a7da4f2fb72f6c47b91ce1a6ff6f0d639792b78b042247406a09dbc121382 Reply 5
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

guest

@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.

11 个月 ago
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

guest

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

11 个月 ago
Aaue7mbnqck0clok b3ujg8 bzpctbp37245abqiam4j s50

Leo Saito

chief editor, TokyoTableTrip

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.

11 个月 ago
Picture?width=100&height=100

D

Thanks for the feedbacks. Always learn something new here.

11 个月 ago
Picture?width=100&height=100

Yeehow

@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.

11 个月 ago

guest

Below are the prices quoted by my hotel for uomasa Unagi when I went early this month.

Domestic Farmed Unagi / Deluxe Unaju (Unaju: grilled eel over a bed of rice): 4,815JPY
Domestic Farmed Unagi / Superior Unaju: 5,880JPY
Bando Taro Unagi / Deluxe Unaju: 5,830JPY
Bando Taro Unagi / Superior Unaju: 6,880JPY
Natural Unagi / Unaju: market price on tat day (between 12,000 and 30,000JPY)

12 个月 ago

Icon thumbup c50a5e69a172939d8f181c07defd87a40f8b5ea08aa95e4f5248647e539d2f91 Like!
Icon rply g 931a7da4f2fb72f6c47b91ce1a6ff6f0d639792b78b042247406a09dbc121382 Reply 1
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

guest

Can somebody share what's the difference between the deluxe and superior unaju? Thanks!

3 个月 ago

Read more

Location

地址

東京都江戸川区平井3-26-11

交通方式

JR総武線
平井駅南口徒歩3分