July 2023, 7. The Doyo no Ushi no Hi is just before. I have to eat eel. Already, all the restaurants are crowded and reservations are difficult, but I still receive a lot of inquiries about which eel restaurant they should go to. So, I would like to list my top 30 here. All of the eel restaurants are hard to beat. I hope you find something you like.

I fainted from the deliciousness! The agony-like deliciousness is “Obana”

“Obana” creates an impression that will last for years to come. Even the dishes such as Uzakuya Umaki and Yakitori have great taste. And the main eel dish is also amazing. When you open the lid, you'll find two rows of huge grilled eel inside the bowl. It has a mesmerizing color and there are no brown spots anywhere. There is an eel with a glossy finish that can even be described as glossy. The not-too-sweet sauce mixes well with the fragrant flavor of the eel, making it soft. The hard rice goes perfectly with the eel. Ah, I'm in agony just remembering it.

You can't make reservations, and if you don't line up 1 to 2 hours before the store opens, you'll have to wait until you leave, but you'll want to, or should, eat the eel even if you line up. That is Minamisenju “Obana”.

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

If you would like to know more about Minamisenju ``Obana'', please read the following.

➡Go to Minamisenju "Obana"'s delicious eel that makes you faint in agony

Check out the wonderfully browned eel at Nodaiwa, one of Japan's top-class restaurants!

In the world, the two stores are referred to as ``Obana in the east and Nodaiwa in the west,'' like the two yokozuna. Noda Rock was founded 200 years ago during the Tokugawa Ienari era. He is a yokozuna from the west who is not pushed or pushed, and represents Tokyo's eel. It's a solemn store considering its historic gassho-zukuri style. The grilled food can only be described as spectacular. This handsome and handsome man is definitely one of Japan's top class. There is no way such beautiful eel could not be delicious. Your cheeks will fall! In addition to rice bowls and rice bowls, there are also courses and hot pots. I've only eaten the course once, but I thoroughly enjoyed the skill of the various techniques.

Nodaiwa Azabu Iikura Main Store

1-5-4 Higashiazabu, Minato-ku, Tokyo

03-3583-7852

Business hours: 11:00-13:30, 17:00-21:00

Closed: Every Sunday, summer vacation, year-end and New Year holidays, Doyo no Ushi Day in July and August

Unagiju 3500-8000 yen

Shirayaki cultured 3000 yen

Eel roll (slice) 620 yen

Crispy on the outside, fluffy on the inside! Enjoy the taste and volume of “Special Hitsumabushi with Liver”

At ``Charcoal-grilled Unafuji,'' we recommend the ``Special Hitsumabushi with liver.'' It's more fragrant than the Kanto-style steamed version, and the skin has a crispy texture. We use only extra-large green eel that we procure through our own unique route. The eel is more than 1000% larger than a regular eel, and is ``jiyaki'' over a charcoal fire at over XNUMX degrees, which locks in the flavor and fat of the eel all at once, leaving it nicely browned on the outside and very soft on the inside. Try eating it first as is, then with wasabi and green onion, and finally with wasabi, green onion, and soup stock. The black grilled liver has a rich, sticky texture similar to that of foie gras, and is also exquisite. It's also great that it has a huge volume. ``Special Hitsumabushi with Liver'' is made with two layers of eel and a rich liver.

Charcoal grill Unafuji Yurakucho store

XNUMX-XNUMX-XNUMX Uchisaiwai-cho, Chiyoda-ku, Tokyo
03-6457-9688

Opening hours: 11: 00 to 22: 00
Closed holiday: irregular holiday

Small eel bowl 3650 yen (tax included)
Eel bowl 5100 yen (tax included)
Upper Unaju 5650 yen (tax included)
Upper hitsumabushi with liver (7210 yen) (tax included)
Special hitsumabushi with liver (9710 yen) (tax included)

*Please note that business days/hours and prices may change.

I want to eat both Shirayaki and Kabayaki at the same time! "Watabe" will forgive your selfishness.

I want to eat both Shirayaki and Kabayaki. ``Watabe'' is the place to make the dream of all eel lovers come true. I would like you to choose the dream-like ``Enma-ju'', which is a double layer of shirayaki and kabayaki. Both Shirayaki and Kabayaki are of the highest quality! The flesh is fluffy and soft and melts in your mouth. Both shirayaki and kabayaki are eaten with a little seasoning, or with rice sprinkled with powdered sansho, and occasionally tossed in a bowl with seasonings and dashi stock. This one leaves my mouth feeling refreshed and is really good. Since there are two types of eel, each piece is six times delicious, so it's quite busy going to the right and then to the left, but it's quite fun.

Eel Watabe

1-9-14 Koishikawa, Bunkyo-ku, Tokyo
03-3812-7448

Business hours: 11:30-14:00, 17:00-21:00
Closed: Wednesdays and Thursdays

Uzaku 1650 yen (tax included)
Umaki 2750 yen (tax included)
Unaju special 5500 yen (tax included)
Unaju (upper) 4400 yen (tax included)
Enmaju 8250 yen (tax included)

Let's go to ``Unagi Hashimoto'' which is so delicious and soothes the pockets of office workers!

``Unagi Hashimoto'' serves ``Yokoyama-san's eel'' from Yasuto Shoten in Kagoshima Prefecture, ``Mori no Eel'' from Nishiawakura Village in Okayama Prefecture, ``Ishikawa-san's Eel'' from Ishikawa Suisan in Shizuoka Prefecture, and Lake Biwa. It seems to be a natural eel. Nowadays, the price of eel has skyrocketed, and I can feel the spirit of the owner who serves the lunchtime ``service lunch eel bowl'' that comes with salad and soup for 2200 yen. Eel dishes are a masterpiece of skill in opening (splitting), skewering, steaming, and grilling, and ``Unagi Hashimoto'' is one of the best in Tokyo. The best ingredients are cooked by the best hands. The degree of grilling varies depending on the amount of fat. The resulting kabayaki is so beautifully browned that it's almost a shame to touch it with chopsticks.

Eel chopsticks book

1-5-10 Yaesu, Chuo-ku, Tokyo
(As of July 2023, temporarily operating at Izumiya Building 7F, 3-3-3 Nihonbashi, Chuo-ku, Tokyo)
03-3271-8888

営業時間：（月～金）11：00～14：30、17：00～21：00／（土）11：30～15：00（第2と第４のみ営業）
Closed: Saturdays (except 2nd and XNUMXth), Sundays, public holidays, Doyo Ushi Day, year-end and New Year holidays, Obon holidays

Una heavy 3850 yen, low 4950 yen, 6600 yen (all tax included)
(Lunch only) Service lunch eel bowl 2200 yen (tax included)

What does "If you don't eat this, your life is ruined" mean?

When he hears something delicious, he rushes east and west to eat it all. Rumor has it that he might be the Brillat-Savarin of Reiwa, or even the return of Furukawa Roppa. Bassey is an editor with over 40 years of food-loving experience. 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.