Best Unagi (Eel), Anago (Conger eel) in Japan(page 22)

Enjoy a variety of seasonal vegetables, fresh fish, and a la carte dishes, featuring our signature grilled eel served in a traditional unaju or donburi style, prepared fresh every morning over charcoal. We invite you to savor these delights!

Enjoy a variety of domestic eel dishes during the day! In the evening, savor carefully crafted yakitori paired with local sake in a cozy atmosphere.

Shinjuku Station's Ekina-ka. Enjoy seasonal kaiseki cuisine made with domestically sourced eel.

Just a 3-minute walk from Nijojo-mae Station! Enjoy fluffy unagi on rice and hitsumabushi, a luxurious dish made with carefully selected ingredients. Perfect for special occasions!

A Hidden Gem for Adults Away from the City Hustle Private Horigotatsu Rooms Available in Various Sizes A La Carte Dishes Only Now Accepting Reservations for Farewell and Welcome Parties

Open all day on weekends and holidays! Our skilled artisans carefully grill each skewer over charcoal. Just a 5-minute walk from Sakae Station.

Experience exquisite sushi that blends tradition and innovation with all your senses. This space, infused with the beauty of Japan, is perfect for business meetings and gatherings.

Experience seasonal kaiseki cuisine featuring luxurious ingredients in a traditional Japanese setting. Perfect for special occasions.

Akasa, Tempura, Tendon, just a short walk from TBS. *Introducing a new course for year-end and New Year parties at JPY 5,500! We proudly welcome you with tempura that you can enjoy every day.

Enjoy fluffy and tender Edo-style grilled eel in a refined Japanese space on the 14th floor of Abeno Harukas.

Enjoy Kansai-style charcoal-grilled domestic eel in Toyonaka.

Just 3 minutes from Sugamo Station! Enjoy exquisite dishes featuring domestic live eel and loach, paired with a variety of Japanese sake for a relaxing time.

The featured ingredients for August are [Naturally Grown Vegetables], [Hida Kogen River Wild Sweetfish], and [Wagyu Sukiyaki Gozen].

Grilled without steaming. Charcoal-grilled eel from Tosa Binchotan.