Nodaya, Master Eel, KanemitsuNodaya, Master Eel, Kanemitsu


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If you don't eat this, your life will be ruined.


Top 2024 eel restaurants in Tokyo for summer XNUMX!

Bassi, the mysterious gourmet editor with 40 years of experience in food tours, has traveled thousands of miles in search of delicious eel this year. Last time, we introduced this year's best restaurant, "Unagi Uomasa," which Bassi recommended, but this time, in response to the voices of everyone who wants to know more delicious eel restaurants, we will introduce the top three restaurants in the Tokyo eel world."Ginza Fourth Generation Takahashiya","Nodaya in front of Iriya Kishimojin Shrine","Stone chopsticks"to introduce.



Bassey says, "If you go to these three places, I can guarantee you that the food will be delicious!" Hurry up, everyone!


The best one is "Unagi Uomasa." If you want to read it, click here.
→If you want to eat eel, go to Unagi Uomasa in Yotsugi, Tokyo!

Last year, the one that took the top spot in my heart was "Obana."

→ Minamisenju "Obana"'s delicious eel will make you faint

The top three eel restaurants of 2023 are Charcoal Grill Unafuji Yurakucho, Unagi Watabe, and Unagi Hashimoto.

→It's summer! It's eel! My top 3 eel restaurants in Tokyo

"Ginza Yondaime Takahashiya" is delicious.
The store is also great at taking care of its customers.

Ginza 4th Generation Takahashiya Eel Ginza 4th Generation Takahashiya Eel

Start a business150The main store, Unagi Kappo Takahashiya, is located in Sugito-cho, Saitama Prefecture (near Tobu Dobutsu Koen Station), but it opened a store in Ginza at long last. It was probably a long-cherished wish. It is a small store on the fourth floor of a building behind the Kabukiza Theater.


By the time the eels arrive40We waited about 10 minutes, during which time vinegared mozuku seaweed and fresh Shizuoka wasabi were brought out. The wasabi is eaten with the eel, and there were also two types of sansho pepper: dried powdered sansho pepper and ground sansho pepper. The sansho pepper was apparently grape sansho pepper from Wakayama.

Ginza 4th Generation Takahashiya Ginza 4th Generation Takahashiya

This alone shows the store's determination to please its customers. It makes me happy.


When the eel was almost done, the eel liver soup, pickles, and egg yolk marinated in eel sauce arrived. These were also dipped in the eel. In other words, you can enjoy eel in four different ways.


Now, the main event, the unaju. I was amazed when I opened the lid. It was a whole eel, so the tail was sticking out. And the browning was amazing!

Wow! A whole fluffy and tender eel!
The balance of the sauce is also good.

First, I tried the eel alone. It was so fluffy and creamy. This is the same as the eel I introduced last time.No.1The taste of the sauce is also excellent, with a perfect balance of sweetness and saltiness.


Next, I ate the eel with rice, and the white rice was amazingly delicious. Next, I tried adding some real wasabi. Shirayaki is often eaten with real wasabi, but I discovered that it also goes well with kabayaki. Next, I sprinkled powdered sansho pepper between the rice and the kabayaki, and ground up some tsubu sansho pepper in a mill and ate it in the same way. It's hard to say which is the best when it comes to adding condiments, but if I had to choose, I'd say I like tsubu sansho pepper, followed by real wasabi.

Oh, yes, there was egg yolk too. It was like sukiyaki. Hmm, some people may like this, but it seemed too much to me. In fact, the egg yolk may have been a hindrance to the flavor of the eel. But I was happy with the thoughtful touch.


The fact that they provide lacquered spoons also shows their "customer first" spirit. In fact, with unaju, the rice is covered in sauce, so it tends to fall apart and spill, making it difficult to eat. Thank you. This is a shop that pays attention to detail.


By the way, the eel I ate today was farmed, a branded blue eel from Mikawa Isshiki, Aichi Prefecture. It was meaty and fatty, and a good eel. The rice was from Uonuma Shiozawa, Niigata Prefecture, and was seasoned to match the taste of Takahashiya.10Apparently, it's special rice that has been refined over the years. Is there any other eel restaurant that does something like that?!?

The combination of the eel and rice is certainly something special. There really is something perfect.


By the way, they also do Kansai-style grilled eel. I later regretted it, but they have something called "Two-tiered eel meal", with the bottom layer being rice, Kanto-style kabayaki on top, more rice, and Kansai-style grilled eel on top, making for a four-tiered structure. The serving is as much as one and a half eels. I've decided that next time I'll definitely have this (lol).


In fact, there are three types of kaiseki courses. The head chef is Takahashi, but the head chef is from Ginza Koju. If you can afford it, it might be a gorgeous option.

Inside Ginza Yondaime Takahashiya Inside Ginza Yondaime Takahashiya

Ginza 4th Generation Takahashiya
Ginza, Chuo-ku, Tokyo4-12-1-401
TEL 03-3547-0021
Opening hours: 11 : 30~16 : 00,17 : 00~23 : 00
Closed: Mondays, second and third Tuesdays
Unadon set meal (half tail)  5,000Yen
Special Unaju Set (One Fish) 7,000Yen
Two-tiered eel meal (one and a half fish) 9,800Yen
Kaiseki course (reservation required) 14,800~29,800Yen

"Nodaya in front of Iriya Kishimojin Shrine"
A restaurant filled with love for eels that you'll want to visit again and again

Nodaya, Master Eel, Kanemitsu Nodaya, Master Eel, Kanemitsu

Nodaya is an ambitious eel restaurant. The grill is visible from both inside and outside, and the menu includes eel tempura, vinegared eel, eel ham and cream cheese, and eel ice cream!……They are constantly developing new menu items. They also offer pricey course meals. The restaurant was founded in 1868.


Again, sorry for the trivia. Of course, it depends on the skill, but the deliciousness of grilled eel seems to depend especially on the quality of the ingredients. In general terms, there is a saying that "skill is four and ingredients are six."

There is a huge difference in taste between wild eels, and farmed eels have even greater differences. Basically, all farmed eels are fed fish oil. There is only one farm in Japan that doesn't feed them that. The amount of fish oil given varies by farm. There are some horrible eels that are fed nothing but that. Then they don't taste like eel, they just taste like some other fish.


Therefore, the first mission of any ambitious eel restaurant is to ensure that they serve quality eel.


In that respect, Nodaya is reliable because it is brimming with confidence. Although the availability of wild blue eels varies from day to day, they stock roughly the three major brands that are said to be the culmination of hard work in terms of the finish: Kyosui eel from Shizuoka, Kanemitsu eel from Aichi, and Washoku eel from Miyazaki.

A bento box containing two layers of shiroyaki and kabayaki.
Eat "Master's Eel Kanemitsu (Extra Large)"

There is also a menu where you can compare wild and farmed eels, but unfortunately there were no wild eels on the day I visited, so I chose the "Takumi no Unagi Kanemitsu (extra large)". It's a menu for foodies that allows you to compare two types of eels, shiroyaki and kabayaki. It's a luxury.


While I was eating my eel roll and waiting, a box of rice was brought to me. The top layer was unglazed eel, and the bottom layer was kabayaki on rice. When I removed the lid, it was like an aura was rising.


I started with the shirayaki. First, I ate it as is, then with pink salt, followed by salt and wasabi, and finally with the highest quality wasabi and soy sauce. It was crisp at first, and the inside was soft and fluffy. Wow, so good! It was delicious no matter how you eat it. There was no trace of bad smell. The eel had a rich aroma and was very fragrant. After all, to enjoy the taste of the eel itself, shirayaki is the best.

Next is the kabayaki. Isn't it beautiful? It is covered in a caramel color with no burnt spots. In fact, if you look at the skin side, you can see that it has been burnt in countless spots. This is apparently evidence that it was grilled by turning it over and over again so that the charcoal would reach the eel evenly. It's the skill of a master.


This time I ordered the Kanto style steamed dish, but they can also do the Hitsumaburi style and the Kansai style grilled dish. I'm glad to see that more and more restaurants are doing this these days.

Here's a further thought: which is better, steamed Kanto or grilled Kansai?


Rosanjin wrote that "Tokyo's steamed chicken is without a doubt the best," but is that really the case? I think they're both just as delicious as each other, and it's hard to say which is better (although when it comes to Rosanjin, I sometimes have doubts. However, his writing style is assertive and high-pitched, so it's overwhelming. Try reading "Rosanjin's Mido" for example).


Now, the kabayaki is steamed softly and the sweetness of the sauce is modest, so as not to overwhelm the flavor of the eel. It's really delicious. Mmm, it's like heaven. When it comes to kabayaki, it's best to have it fluffy and soft.


The rice is Tsuyahime, grown without pesticides in Yamagata. It says to be careful because the Japanese pepper is quite strong. It's certainly strong, but the Japanese pepper is very delicious. As usual, I sprinkle Japanese pepper between the eel and rice. This is the teaching of a great eel eater.

Nodaya Nodaya

The liver soup had a deep flavor, and the various pickled vegetables and Narazuke were also delicious. I let out a deep sigh of satisfaction. Finally, each and every one of the female waitresses was so kind and welcoming. When I left the restaurant, the chef gave me a spirited greeting from the grill. He had a confident and welcoming spirit. It was great. I'd definitely want to come back.

Nodaya exterior Nodaya exterior

In front of Iriya Kishimojin Shrine
Shitaya, Taito Ward, Tokyo2-3-1
TEL 03-3874-1855
Business hours: 11:00~ Sold out,17:30~Sold out
Closed: Every Monday, open on public holidays
Master Eel Kanemitsu (Extra Large) 8500Yen

It goes without saying that Ishibashi's eels are delicious.
The assortment of pickled vegetables is a must-try.

Ishibashi Unaju Special Ishibashi Unaju Special

Founded in the Meiji Period43It is a long-established restaurant that is known to all eel lovers.()For the record, Ishibashi is one of only two restaurants (in Tokyo) that have been awarded one star for eel (the boundary between one star and Bib Gourmand is a matter of debate). This is my third visit to this restaurant.


The appearance of the house is not ordinary. The walls are made of red bricks that survived the Great Tokyo Air Raids, and the main house is an old-fashioned house. The garden and the interior of the house are spotlessly cleaned. It feels good.


It takes time because they cut the eel after taking the order. The website says to wait for an hour. So I decided to have a snack of "Hyakunen Nukadoko Pickles Platter".

Stone chopsticks, pickled vegetables Stone chopsticks, pickled vegetables

It was beautifully presented and came out, and it was delicious. If the rice bran bed is old, it can have a putrid smell, and many restaurants mistakenly believe that this is a good thing. Ishibashi's rice bran pickles are completely different, with a refreshing fermented smell. They must take great care of the rice bran bed, as the flavor is just right.


They also have cabbage, which is my favorite of all the bran pickles. I know because I've made it at home, but it's quite tricky to make. You spread each piece out, take it out of the bran and shred it. This restaurant shreds it and then carefully sprinkles shiso on top. Amazing! Of course, the turnip and cucumber are also delicious. They taste even better with a little soy sauce. The soy sauce pouring is cute too (lol). Pickles come with the eel rice, but you should definitely order this pickle platter. It's a great substitute for a salad and you can eat it all in one go.

I was amazed by the beautiful color of the grilled eel and the deliciousness of the rice.
The special unaju is good.

Now, the special Unaju is served. It is lined up in three vertical rows. The eels are carefully selected from Shizuoka and Kyushu. The color is beautiful. First, I tried the kabayaki. It was soft, fragrant, and had a deep eel flavor.……Yes, it's definitely delicious. The sauce is quite sharp and rather salty. The only ingredients used in the sauce are probably soy sauce and mirin.


I then ate it with rice. It was delicious. My love for eel was heightened. I even added Japanese pepper to it. The spiciness doubled the flavor. I don't need to mention that the rice was cooked just right, right? I haven't tried it, but I hear the course menu is pretty good. There is also a "donation course" where a portion of the fee is donated to the restoration of Wajima lacquerware, which was damaged in the Noto Peninsula earthquake.


It will be very difficult to get a reservation in July. It is easier to make a reservation by phone than through the restaurant's website. You can get a table by phone even if you are alone. The staff are very friendly.

Stone bridge exterior Stone bridge exterior

Stone chopsticks
Tokyo Bunkyo Ward Waterworks2-4-29
TEL 03-3813-8038
Business hours: 11:30~14:30,18:00~21:00
Closed: Sundays, Mondays, national holidays, and Doyo no Ushi
Special Unaju 7,800Yen
Grilled eel on rice  6,800Yen
Assortment of 100-year-old rice bran pickles 1,000Yen
Shiroyaki   6,500Yen
Course Meal 19,000~25,000Yen

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.



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