It's summer. It's eel. The famous copy ``Doyo no Ushi no Hi'' devised by Gennai Hiraga in the Edo period is also coming soon. This year it falls on Saturday, July 7th. When I asked Bassey about eel restaurants, she said that her favorite eel restaurant in Tokyo is Obana in Minamisenju. Reservations are not possible, so arrive an hour and a half before the store opens, line up, leave your shoes with the man who takes care of your shoes, and be taken to the tatami room for another hour. It's worth the wait, thanks to the eel restaurant "Obana".
Besides "Obana", you can't miss this place! Below are 3 eel restaurants to choose from!
➡It's summer! It's eel! 3 of my favorite eel restaurants in Tokyo
At Minamisenju "Obana",Eating agony-worthy items
Eel season is finally here. However, summer eel is in poor condition, and the more popular summer eel restaurants are, the more competition there is.
I have eaten eel on many different occasions, and I am keenly aware that it is a very difficult ingredient to eat. Previously, when he stopped by a famous eel producing area, he went to a restaurant that was said to be the best in the area. However, the eel I ate there was hard even though it was steamed, and overall I was disappointed as it was far from delicious. I thought it wasn't just a matter of being close to the production area. Needless to say, the most important thing is the craftsmanship. I'm sorry if it seems like an error.
If you want to eat eel, should you go to Tokyo or Nagoya?
There is "Obana" in Tokyo
It is said that ``3 years of skewering, 8 years of tearing, and a lifetime of hibachi'' is the eel. If you are not able to skewer the food accurately, the surface will be wavy and the cooking will be uneven. The condition of the eel, depending on the amount of fat, must be determined and the method of grilling must be changed. Unless you are an expert, you will not be able to grill eel properly.
After all, the cooking methods are completely different, but Tokyo and Nagoya are probably the two best when it comes to eel. The eel from Osaka and Kochi looks pretty good (I've never eaten it), and the one I ate in Hitoyoshi, Kyushu, was delicious, but for now, I'd like to focus on Tokyo and Nagoya, where I've often eaten ( Nagoya next time).
Speaking of eel, the first literary figure to mention is the poet Mokichi Saito. In the 24 years he has been hooked on eels, he says he has swallowed about XNUMX eels. Eel seems to have been a source of power that supported his vigorous creativity. I'll leave you with just one piece.
It's easy to sit alone in front of the desk and eat eel.
Compared to his sharp and ferocious singing, it's a very carefree song (bitter smile). The author (me) is an idle person, but he wrote about the fact that there are some fragments of education (lol).
Don't say, ``It's Obana now.''
Still, the eel is Obana!
Now, this is "Obana", which we will be talking about this time. You can almost hear a voice saying, ``Obana?'' I would like to bring this up even if it is not new.
I joined a certain publishing company 36 years ago, and the company was full of senior employees who were very particular about food. It was there that he heard the words he would never forget: ``When you think of eel, it's Obana.'' However, since Minamisenju is a place that requires a lot of determination to go, I ignored that adage for the next 30 years.
Even the Umaki and Yakitori are ridiculously delicious.
So, what was it like when you went there? She almost fainted from how delicious it was. She was so delicious that she was in agony. The emotion I felt from eating it was so great that it will stay with me for years to come.
First, I ate ``Uzaku,'' followed by ``Umaki.'' When I took a bite of the ``Uzaku,'' I groaned at the aroma and just the right amount of sourness from the eel.I was surprised by the perfect combination of the just-right sweetness of the omelet in the ``Umaki'' and the sweet-salty eel. Even though it's just a "Umaki," it's ridiculously delicious.
The next thing I ate was ``Yakitori'', and it was like, Wow, I've never had such delicious Yakitori in my life. How soft is the meat? The grilling was perfect and the sauce was really good. I ate it without knowing that, so it was even more of a shock. For a while, I was in a daze... I guess this means that once you are proficient at using charcoal, you don't have to worry about the ingredients you grill.


From Shirayaki like a lady...
Heavy appearance of sexy eel
It's like I was full before the appetizer stage. Even though it's still a long way off. Next, I had a serving of "Shirayaki". That beautiful figure. Is she a lady wearing a white robe? The plump, steamed and grilled milky-white eel has a crunchy exterior with a perfect saltiness, and a soft interior full of eel flavor. It's the best thing I've ever done in my life. Everyone's outlook on life (!) towards Shirayaki will change completely.
The last thing that was brought to the table was the ``eel rice bowl,'' and when you opened the lid, you could see two rows of large kabayaki eels sitting tightly inside the bowl. The grilled color is so beautiful that it's mesmerizing. There are no brown spots anywhere. Its shiny appearance can even be described as glamorous.
First, try eating just the eel. The not-too-sweet sauce blends seamlessly with the fragrant flavor of the eel. And it's really soft. Next, when I stuffed my mouth with some hard rice, it felt like heaven. It's a bolt of flavor that will send you straight to the core (I'm not exaggerating at all).


In the world, the two stores are referred to as ``Obana in the east and Nodaiwa in the west,'' like the two yokozuna. The grilled color of Noda Rock is certainly wonderful, and in a sense, it's the perfect eel. If I had to express the difference, Obana is dynamic and full of rustic charm, while Noda Rock is sophisticated and urban. Of course, both are good competitors when it comes to technical ability and taste.
For Japanese people, eel is a ``hare'' food. On the way home, I definitely felt a bit depressed. Those who have never experienced "Obana" have not experienced the ultimate pleasure yet, and that is a happy thing. I hope you will do your best to aim for a platinum seat. Reservations are not possible, so check out various information to find out how many hours before the store opens. Fight!
Next time preview.
Here are 3 delicious eel restaurants to eat in Tokyo that are pure and honest.
In the summer, eel. All the eel restaurants are said to be doing well in July. However, for those of you who want to be sure to eat delicious eel, Bassey has selected three eel restaurants that he thinks are the best in Tokyo. All things come to those who wait. I look forward to seeing you next time.
Obana
5-33-1 Minamisenju, Arakawa-ku, Tokyo
03-3801-4670
営業時間:水曜~金曜11:30~13:30、16:00~19:30 土・日・祝11:30~13:30、16:00~19:30
Reservations not accepted.
Regular holiday: Monday and Tuesday
What does "If you don't eat this, your life is ruined" mean?
Bassey, an editor with over 40 years of food-loving experience, is rumored to be a Reiwa-era Brillat-Savarin, or even the return of Furukawa Roppa, who rushes west and east to eat every time he hears there's something delicious to eat. A heart-wrenching gourmet essay.
Author profile
Bassey is a foodie who has been eating around for over 40 years. In addition to Japan, he regularly goes to Hong Kong to eat Chinese food at his own expense, and also travels to Taiwan, Singapore, Bangkok, and Seoul for delicious food. During his time as the editor-in-chief of a travel magazine, he visited many Michelin-rated restaurants around the world, especially in Europe, and later on in the World's Best 50 restaurants. We want everyone who loves food to try ``Crab Miso Bean Paste Noodles'' from ``Tenkorou'' (Hong Kong). Actually, I like the Chinese food at this restaurant the best in the world. Another example of the best Western food is "El Seger de Can Roca" from Girona, Spain, which was ranked number one on the World's Best 50 list. Ah, I want to go there again.
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If you don't eat this, your life will be ruined.
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