Tokyo Table Trip

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Eel is cooked differently in Kansai and in Kanto. In Kansai, eel is slit in the belly while eel is slit behind the back in Kanto. In Kanto, eel is butterflied, grilled, and then steamed before it is grilled again and dipped into the sauce. The result is a fluffy eel dish while the grilled eel in Kansai is crispier. When done right, both are delicious in their own ways.

It takes great skill from the chef, given how slippery an eel can be. I don’t think I can even pin them down, let alone execute one within a few minutes. Among these restaurants, only Tashiro is where diners get a chance to peek in on the execution and the grilling; therefore, the faint of heart should be aware before visiting Tashiro.

In Nagoya, Chubu, eel is also slit behind the back, grilled without steaming, and then served in a wooden tub called a hitsumabushi to keep it hot till it’s savored. It is then divided into four portions: eat it straight on, enjoy it with condiments like nori, etc., pour broth or tea and enjoy it similar to o-chazuke, and lastly, enjoy it the way you like it the most.

Yoshitora, Osaka

This restaurant is attended by a group of kind but not-so-young ladies. I loved their hospitality, and it’s like dining with your elder relatives. Eel here is nicely grilled. The sauce is well balanced. The restaurant can accommodate many guests, so it’s easier to book or even walk in. Visiting there very early will minimize the waiting time.

Address:1-6-6 Bingo-cho, Chuo-ku, Osaka-city, Osaka
Phone: 06-6226-0220
Nearest Station:10 minutes on foot from Osaka Metro's "Sakaihonmachi Station"
Closed: Saturdays and Sundays

Atsuta Houraiken Honten, Nagoya

Atsuta Houraiken has a very long history, and it even registered hitsumabushi as its intellectual property. It’s an extremely popular restaurant that gets an extremely long queue during peak lunch hours during weekends. Waiting time could be 2–3 hours. It must be because of its long history and reasonable pricing. I paid about 3,600 yen for special hitsumabushi.

Service is very professional and efficiently run, although the charm of small restaurants is missing. You would queue to register your name and get the time slot that they will ask you to come back. When u come back, you will get the number for depositing your shoes Together with fellow diners in the similar time slot in a batch, and they will verify your name once u get in. I arrived around 16:00 on a weekend, and that slot seemed to have a waiting time of 30 minutes only. This was why I chose an odd hour for my meal there.

Because of its proximity to the Atsuta shrine, which houses Kusanagi no mitsurugi, you can visit the site before or after your meal or even during the wait if you decide to visit during peak hours. Please note that they accept only walk in without reservation unless you are willing to reserve their kaiseki course which is over 14,000 yen. I would recommend it if you want to visit during peak hours and are willing to part with that much money. I felt it’s not money well spent to get their kaiseki course, and most people, from my observation, chose to order a la carte. Their unagi is respectable, but I would not rush to write home about it. The seating is on tatami mats, which is quaint as unagi Obama and Tamahide are among few restaurants that still seat their guests like this.

◆Atsuta Houraiken Honten
Address:503 Godo-cho, Atsuta-ku, Nagoya-city, Aichi
Phone: 052-671-8686
Nearest Station:8 minutes on foot from Meijo Line's "Denmacho Station"
Closed: Wednesdays and every 2nd and 4th Thursdays

Unafuji, Nagoya

Unafuji is a very small neighborhood restaurant. It’s very popular among the locals, which you can see from the huge waiting area. All the staff is super friendly and willing to help out. When I visited, all the guests were local. However, they also have an English menu and a clear explanation of how to eat hitsumabushi.

Unagi here is quite plump, and it’s such a joy to savor such a dish in four different ways. Having hitsumabushi with broth on a cold night warmed up my body nicely. Personally, if I chose to have unagi, it would be fall or winter. Unagi can be quite oily, so I thought it would work better in colder weather, which goes against the belief of the locals to savor unagi during the heat of the summer. I always prefer seiro soba or the tangy bibim nengmyeon as the best food that suits summertime the most. I did order unagi in vinegar and cucumber as my starter. Unfortunately, kimoyaki, grilled eel liver, was sold out. They don’t have a lot of grilled liver as I tried ordering it for lunch on my subsequent visit only to find out that it’s sold out too.

Address:1-1-4 Shirokane, Showa-ku, Nagoya-city, Aichi
Phone: 052-881-0067
Nearest Station:10 minutes on foot from Meijo Line's "Tsuruma Station"
Closed: Wednesdays and every 1st and 3rd Tuesdays

Tashiro, Seto

My unagi search journey led me to Seto, a ceramic making city in Chubu. When someone refers to setomono, he means the nice ceramics made in this small city. Seto is about an hour’s ride from Nagoya.

Tashiro opens for lunch from 11:00 am and for dinner from 16:00 pm. The chef starts putting down the lunch registrations from 9:00 am. Seto was quite far, and I didn’t think I could visit Seto often. Therefore, I couldn’t afford to visit Seto without grabbing the chance to have a meal at Tashiro. You could try your luck by getting to the restaurant at 11am, but it could be a two-hour wait before you could get a seat there. Worse, if the shop got sold out before your turn came, it would just defeat the purpose of visiting Seto. After 11am, the chef got so busy in the kitchen that I didn’t think it was a good idea to poke my face in, especially with my language handicap.

In my case, my strategy was to arrive before other diners, so I chose 8:25am as my arrival time. I thought it looked like an auspicious day when I checked the weather forecast the night before. I loved the chilly and rainy day as the backdrop for my battle of competing for seats with other Japanese diners. Bad weather really deters many diners.

My heart sank a bit when I arrived because the shop wasn’t open, and there was no sign of anyone else in the area except for one black cat on the other side of the street. I had lots of experience visiting these restaurants that only accept walk-in customers, with some unfortunate encounters at Narikura and Rakuraku, which were both closed on the days I first attempted to dine there. There are lots of alternatives if Narikura is closed. But if you know where Rakuraku is, it was quite disastrous. Anyway, I decided to mark my territory in front of the shop. At 8:30 sharp, other diners started arriving. Within one minute later, there were a total of 8 other diners in the queue. Now I became relaxed as the locals knew best if the shop was closed.

The chef showed up in his car at 5 mins before 9:00, and he started taking names down, and I was asked to come back at 11:00. Within 15 minutes, the queue was dispersed. It might be tough luck for people who arrived later, as the diners will be let into the shop in batches, and each batch could take about an hour.

I know some people would say there is nothing much to do during the wait for a meal at Tashiro. But there are two nice shrines: Fukagawa shrine about 5 minutes away, which is more interesting, and Kamagami Shrine about 15 minutes away on the hill, which was dedicated to the gentleman who brought ceramic making to Seto. There is also a ceramic museum as well as the Seto Museum of History nearby. Also, there are a couple of ceramic shops between the train station and Tashiro so you can fit all these activities between the wait.

I rushed back to Tashiro 10 minutes before my 11:00 round. At 10:55, they started to let people in the queue order before going into the shop. I ordered a special una don (no hitsumabushi here) and Kimoyaki, the grilled eel liver with tare sauce. I eavesdropped that the next diner ordered kimoyaki, but it seemed that they already ran out of kimoyaki!

When my orders arrived, they looked amazing. My first bite sent me off to unagi utopia. The sauce had a deep, delicious flavor, although it was quite strong on the first bite. After my taste buds adjusted to the strong taste, I just couldn’t stop. Unagi’s meat is fantastic. And kimoyaki is one of my top three kimoyaki experiences; the other two were at Uomasa in Tokyo and Shun in Shizuoka.

Address:13 Fukagawa-machi, Seto-city, Aichi
Phone: 0561-82-3036
Nearest Station:10 minutes on foot from Meitetsu seto Line's "Owariseto Station"

Ganso motoyoshiya, Yanagawa

When I was young, I loved Yanagawa nabe, made of dojo loach, gobo, and warishita sauce cooked in a shallow pot. Hence, I always wanted to visit Yanagawa. Yanagawa is a small city known for its canals and some famous eel restaurants.

Ganso motoyoshiya has been in business for over 300 years. The restaurant looked lovely from the outside with its interesting architecture. The smell of delicious eel from more than 300 meters away called to me like the songs of sirens drawing in fishermen. Its signature dish is unagi no seiro mushi, steamed eel in a bamboo basket. They are grilled and steamed more than once with their secret glistening gold sauce. The taste is light, and I savored each bite with much joy. After the canal trip, do stop by this wonderful landmark to enjoy their famous eel.

◆Ganso motoyoshiya
Address:69 Asahi-machi, Yanagawa-city, Fukuoka
Phone: 0944-72-6155
Nearest Station:12 minutes on foot from Seibutenjin omuta Line's "Nishitetsu-yanagawa Station"

Inakaan, Kitakyushu

Last time, I visited a very nice Kappo restaurant in Hakata, where the chef spoke highly of Inakaan, an excellent unagi restaurant. Inakaan is a famous unagi and the pride of Kokura. Many foodies plan their trip to get a chance to visit famous sushi restaurants in Kokura. But international tourists might not have heard of Inakaan.

Inakaan is a big restaurant that can seat 80 guests. It makes up what it lacks in intimacy with delicious unagi and the spacious and comfortable tables. Due to its size, the wait time in the afternoon isn’t too long. Also, they didn’t run out of grilled eel liver when I was there. Usually, this popular item runs out quickly. I had unagi no seiro mushi in a bamboo box. The eel is soft, and the sauce is neither too sweet nor overpowering the eel. Inakaan would be a good addition to the dining list if you happen to be in the city and don’t want to eat only sushi.

◆Inakaan Ogura honten
Address:1-1-13 Kaji-machi, Kita-ku, Kitakyushu-city, Fukuoka
Phone: 0944-72-6155
Nearest Station:5 minutes on foot from JR Kagosimahon Line's "Ogura Station"
Closed:Irregular holidays

Unazen, Hakata

Unazen is a small family restaurant with only three tables. Each table seats about four guests. Two tables consist of sitting on the floor. They were very kind to welcome a solo diner at the table. Although they have a counter, they use it solely as the service area.

The ambiance at Unazen is very homey. The father and son work in the kitchen while the mother and another lady are in charge of the front of the house. They were exceptionally friendly and gave me the warmest welcome. I ordered uzaku, vinegared eel mixed with cucumber and vegetables. Their eel is sourced from Kagoshima, which has the open ocean to culture the eel. Their grilled eel is very aromatic. I also ordered the grilled wild eel liver and special eel rice in a box. Their sauce was very light. I savored every bite and was pleased with its elegant taste. Their signature is also shirayaki, which I would like to try next time. I was told their eel would be the best in winter.

Reservation is a must, and it is recommended that you book 2 months in advance. You will be rewarded with delicious unagi and the best hospitality.

Address:1-14-7-1 Takasago, Chuo-ku, Fukuoka-city, Fukuoka
Phone: 0944-72-6155
Nearest Station:7 minutes on foot from Fukuoka city metro Nanakuma Line's "Watanabe-dori Station"

All in all, you can’t go wrong with any of these restaurants in Kansai, Chubu and Kyushu, depending on where you are.

In Nagoya, I would pick Unafuji because of the taste of the eel, shorter waiting time, friendly staff, including with foreign visitors, and comfortable seating. But for someone who wants to experience a place with a history, with a professionally-run operation, and who wouldn’t mind the wait, Atsuta Houraiken would be a good choice.

If you are in one of the other cities on this list and would like to have unagi, I would recommend the restaurant I listed here for that respective city. Now, you might wonder which unagi restaurant is the best in Japan. I would say Tashiro in Seto, Shun in Shizuoka, and Uomasa in Tokyo. All three are wonderful in their own ways and difficult to compare, as they are all completely different. Tashiro offers big eel, and its sauce is addictive. Shun has terrific raw material, and it is quite comfortable. Dinner at Shun isn’t made only of eel but also of kappo, with a lot of variety of dishes. Uomasa’s eel is soft, and its sauce is very special. Personally, if I were forced to pick a single one, without taking into consideration the time and effort required, Tashiro would be the one. For a real unagi fan, it’s a worthy pilgrimage.

My long unagi journey has been spanning over many years. But not as many unagi have been sacrificed during this journey as I have cut down my unagi consumption drastically, because unagi farming isn’t sustainable, and its stock has declined significantly, so I picked only diners I trust. It’s better not to have unagi from average shops. My advice is to consume unagi with moderation or splurge in a good shop once in a blue moon only, so the next generation can also enjoy delicious unagi.


Local taste had taken a long journey searching for delicious meals long before the dawn of social media, roaming from one city to another from the Far East to the west, over 160 cities in four continents and more than 400,000 miles during the last 37 years.
His dining spots over thousands of restaurants range from eating in a hole in the wall in Asia to all ten Michelin 3-star restaurants in Paris. More than decades was spent on chasing for perfect xiao long bao.
Because he is not in food business nor food writer, his article won’t be found elsewhere but exclusively on as a tribute to Leo Saito’s altruistic deed to help international visitors discover the beauty of Japanese cuisine.

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5 months ago 1624598708

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Leo Saito

chief editor, TokyoTableTrip

It's hard to choose between the two stores.
If you're looking for elegance, go for Shun, and if you're looking for wildness, go for Tashiro.

5 months ago 1624604194
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2


Shizuoka Shun Does this store provide takeaways? I often can't make phone calls.

5 months ago 1624636607
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@guest calling Shun has always been a challenge. My only advice is to keep on calling through out the day between lunch and dinner service.

11 days ago 1637770417


Hi saito San and everyone, has anyone been to or heard about unagi Musashino in Saitama? how would you compare it to the other top unagi restaurants. does anyone know if the menu has only a standard unaju that can be ordered?

thank you

5 months ago 1626614432

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Leo Saito

chief editor, TokyoTableTrip

Musashino is a restaurant that specializes in "Shinko Eel" an eel that is less than one year old.
Although not overwhelming, the soft and fluffy "Shinko eel" has an excellent taste.
It is a good place to visit once.
(However, it is quite a distance from the city center.)

5 months ago 1626659691
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2


Thank you very much saito san. can I ask how would you compare Musashino to Kogureya and Tomoei? which one from these do you like most? i'm considering one of these three to visit as I don't mind to travel a distance from city center.

thank you

5 months ago 1626661778
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I went to Musashino yesterday. Arrived 15 mins before open and already 25 people ahead of me! I waited an hour outside and then 10 mins to be served. There are about 30 outdoor seats in a covered area with a couple of electric fans and the rain took the edge off the heat so waiting wasn't too bad. Only unajyu is available between the busy period of 8/3 - 8/22 priced at JPY 5,610 incl clear soup (a little more for kimosu). I found the unagi too sweet and will stick with Tokitou - larger portion, deeper taste, much more convenient, cheaper if you take-out.

4 months ago 1628892747


Do you have any tips for unagi in Kyoto? Thanks :)

almost 2 years ago 1581566576

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almost 2 years ago 1581569155
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Leo Saito

chief editor, TokyoTableTrip

They are my favorite, too.

almost 2 years ago 1581569363


Great, thanks! Will get the hotel to call when I arrive and try for lunch.

almost 2 years ago 1581569823


Update (2020) - Tomoei (うなぎ亭 友栄) in Odawara, Tomoei is one of the top Unagi restaurants and highly revered by the local. Tomoei doesn’t accept seat reservation so it’s better to be there early as I found eel might run out long before the closing hour so arriving late hour before closing is no longer a good strategy. Nothing is worst than going all the way to odawara and the shop runs out of eel.

almost 2 years ago 1581130221

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@localtaste @localtaste however, the good news is that you can reserve the eel (not the seat) so u can enjoy the eel without any disappointment. When u get there, u still have to join the queue on first come first serve basis.

In addition to grilled eel with tare, their shirayaki is very enjoyable and you can savor the eel. This is their chef’s recommendation and ideal for any eel connoisseur.

To reserve eel, please let the shop know below info:

1 eel details
2 your name and phone number
3 time of arrival so they know roughly when u would arrive. (Not for booking your lunch slot)

When u arrive, just tell them your name and details. Hope this is helpful for people who wish to try Tomoei.

almost 2 years ago 1581132272


Hi, amazing article, thank you! However I was also looking forward to see Tomoei in Odawara included as I never see it mentioned anywhere on this website and is one of the best unagi on tabelog. How would you rank it against all the shops you mentioned? Same level as Shun, Uomasa and Tashiro?

almost 2 years ago 1575606444

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Odawara is not in the Kansai, Chubu, and Kyushu regions, that's why.

almost 2 years ago 1575610192
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OK, thanks. But amongst comparisons with your favorite unagi restaurants (Tashiro, Shun, Uomasa) how would you compare or rank Tomoei in there?

almost 2 years ago 1575613037
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He wrote "which unagi restaurant is the best in Japan." And these are his top 3, with Tashiro as his personal #1. Then you might guess Tomoei could be in 4-10.

almost 2 years ago 1575617308
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@guest my apology. I must have confused TTT editorial team wih my multiple many drafts. I wrote the first cut some time ago, originally, it was Kansai only. Then, I added Chubu. Subsequently, I also added Kyushu. My final draft also included Kanazawa. Actually, I searched in Okinawa and Hokkaido as well but I found no Unagi restaurants worth mentioning. However, I wrote an article some time ago, before ryukyu castle was on fire, for TTT readers who might keen to hear about dining experience in Okinawa.

almost 2 years ago 1575701232
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@guest here’s the bit on Kanazawa.

“In sum, you can’t go wrong with one of these restaurants in Chubu, Kansai and Kyushu, depending on where you are. I should mention that they all are different from Tomoei, the famed eel restaurant in Kanagawa whose eels were maintained in controlled water for optimum taste. Eel at Tomoei is both soft and fluffy which could be cut with chop sticks without any effort. If you are in Mount Fuji area, do stop by Tomoei for their famous eel. Reservation isn’t necessary not accepted. I would just arrive in the afternoon but not too close to the closing time.”

almost 2 years ago 1575701329
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@guest thank you for the question how tomoei fares against others. In my opinion, my short answer is that tomoei is in top of its own category. I think it’s unfair to say which one is better. For what u have been looking for, tomoei is probably one of the best.

There’s the best restaurant but the caveat is the best restaurant according to who. Each entity got different criteria, weight of each attribute, and personal preference. Let me ask these questions:
1. Is Malaysia durian or Thai durian better?
2. Are pasta best cooked thoroughly or still undercooked at the center (al dente)?
3. Is USDA beef or Wagyu better? Is it also better than Hanwoo?
4. Is chicken dish better using the breast or more knuckles part?
5. Is clear soup or thick soup better?
6. Is pasta best with AOP, white sauce, or tomato sauce?
7. Is the best ramen Shio ramen, tonkotsu, or shoyu ramen?

The answer will show or at least give clue where u are from, your past dining experience, and your personal preference.

If u have read my article eg best sushi in Japan, u would find that I don’t have the absolute ranking, but ranking in each category as I feel it’s impossible to compare across category / style. I would said uomasa, shun, tashiro, and tomoei are one of the best in its category.

When evaluating Unagi restaurants, I look at these:
1. Rice - properly cooked.
2. Unagi - Plumb, fresh, no odor, thickness, etc
3. The grilling skill - in Kanto style, it has to be soft and fluffy, in Kansai, it has to be crisp and good bite.
4. Sauce - complex and with depth, not too sweet. For the lighter sauce with more natural taste, it has to be elegant and compliment the Unagi.
5. Sauce viscosity has to match the taste profile and Unagi
6. Serving temperature or both rice and unagi
7. Cutting & skewing has to be right for each style. The cut will affect the texture and mouthfeel. U can see from Kabuto photo that they keep the length, skew along the body while Tashiro cut into pieces. I got the video but posting video here isn’t possible.
8. Aroma
9. Plating
10. Balance and harmony of all of the above.
11. Consistency. I visited some of these restaurants more than once. I always look for consistency as well.

Each restaurant has its own source which effect the taste. e.g. Kagoshima, Hamamatsu, etc.

Hope this helps.

almost 2 years ago 1575703899


@localtaste In my younger years eating unagi... the rice, after the sauce from the unajyu had soaked into it, was the part I most looked forward to. Still is, in some ways, hard not to think of that as the main event. Although now, I look more to the quality of the actual eel.

In your evaluating section, #10 is one of the five major criteria of the Michelin inspector, and I think the one most chefs don't even know about or understand. #6 is a surprising red flag for them, if it comes to the table cold. The second part of your #4 seems to go hand in hand with #10: none of the present elements distracting from each other.
Actually, many of these are subsections of their 5 main criteria: attempt at mastery of cooking, ingredient sourcing, balance in equilibrium/harmony, consistency over time. The only one you've left off is creativity/personal touch. I can see your depth of experience in this list.

almost 2 years ago 1575801694

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