21 Best Restaurants for Hitsumabushi in Tokyo: Area-by-Area Guide

Photograph:武蔵野のクマさん

Sumiyaki Unafuji Tokyo Midtown Yaesu is a specialty unagi restaurant located on the third floor of Tokyo Midtown Yaesu, just a two-minute walk from Tokyo Station.

Here, you can savor eel dishes prepared in the Kansai-style "jiyaki" method, grilled directly over charcoal rather than steamed.

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Their hitsumabushi is served with clear soup and pickles. Enjoy finely chopped grilled eel with your choice of condiments or pour dashi broth over it for a different flavor experience.

The restaurant uses Ao Unagi, a type of eel that is over 30% larger than the usual variety, resulting in especially plump and tender meat.

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We also recommend the limited-quantity "Hitsumabushi with Grilled Liver," generously topped with grilled eel liver.

The liver pieces are large and satisfying, with a smooth texture that is said to be irresistible.

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Hitsumabushi Nagoya Bincho Marunouchi Building is a specialty restaurant located on the 6th floor of the Marunouchi Building, just steps from the south exit of Tokyo Station.

Enjoy a relaxing meal and pleasant conversation in a warm, wood-accented interior inspired by modern Japanese design.

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The unagi (eel) used for hitsumabushi here is selected for its exceptional quality, regardless of its place of origin. It is known for its rich fat content and tender texture.

Grilling the eel over Binchotan charcoal gives the skin a crisp finish while keeping the flesh light and delicate.

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In addition to their signature hitsumabushi, the restaurant offers a variety of courses featuring eel dishes.

The "Hana Course" is a dinner option available for solo diners, which includes a generous serving of hitsumabushi along with crispy fried eel bones, uzaku (eel with cucumber and vinegar), and savory eel liver dishes.

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Unagi Yondaime Kikukawa Tokyo Station Kurobei Yokocho is a restaurant operated by a long-established eel wholesaler. It is located on the first basement floor inside Tokyo Station.

The restaurant offers counter seats, table seating, and semi-private rooms, making it suitable for groups of various sizes.

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The "Ippon Hitsumabushi" features a whole eel, offering a truly indulgent experience. Thick, meaty eel is expertly grilled over high heat, yet remains tender and juicy.

Richly marbled, the eel melts in your mouth with every bite.

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The photo shows the "Kabayaki Ippon Ju," an impressive dish featuring a whole eel glazed with sauce and served atop a bed of rice.

Careful attention is paid to the grilling process to preserve the natural flavor of the eel, which is quickly cooked over Binchotan charcoal to perfection.

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Tenoji Otemachi is a specialty unagi restaurant located just a one-minute walk from Otemachi Station. Its convenient location makes it a popular choice among business professionals in the area.

Drawing on its expertise as a live eel wholesaler, the restaurant sources only the highest-quality unagi from select regions across Japan.

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The limited-quantity "Hitsumabushi" set comes with kimosui (eel liver soup), mitsuba herbs, and nori seaweed. The unagi is cut into bite-sized pieces, making it easy to enjoy.

The eel is grilled to a crisp and fragrant finish, perfectly complemented by a mildly sweet sauce.

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The "Unagi Skewer Set (3 pieces)" is a popular choice, praised in many reviews for its great value and delicious taste.

This set includes three types of skewers—grilled eel liver, diced eel, and eel fin roll—making it a perfect option to enjoy with drinks.

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Nyorosuke Ginza is a specialty restaurant dedicated to eel cuisine, located just a 4-minute walk from Higashi-Ginza Station.

The restaurant features a refined interior, offering spacious table seating as well as private and semi-private rooms, making it an ideal choice for business meetings and formal gatherings.

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Hitsumabushi is served in a traditional wooden container. Prepared Kansai-style, the eel is grilled directly over charcoal for a crispy and aromatic finish.

The eel is cut into generous pieces, allowing you to fully savor its rich flavor and satisfying texture.

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"Unaju Kiwami Futou Unagi Nio" is a generously portioned eel rice box that lets you enjoy both shirayaki (grilled without sauce) and kabayaki (grilled with sauce) styles.

Because the eel is not steamed, you can fully appreciate the fragrant char and the crisp texture. Adding sansho miso gives the dish a sharper, more refined flavor.

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Ichimatsu is an unagi (eel) specialty restaurant located just a one-minute walk from Shimbashi Station, on the basement floor of Shimbashi Ekimae Building No.1.

Step inside and you'll find a retro Showa-era ambiance with black accents, where you can enjoy premium Japanese eel. The restaurant offers both table seating for 2 to 4 guests and counter seats.

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For lunch, the restaurant is known for its reasonably priced rice bowls featuring eel.

The "Hitsumabushi Don" is a standout dish, with tender eel and shredded nori served over soft, fluffy rice. Each bite is said to be full of rich, savory eel flavor.

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The "Shirayaki Don" is a highly regarded dish known for its light yet satisfying flavor. It is best enjoyed with a splash of soy sauce and a touch of wasabi.

The eel is tender and plump, allowing you to fully appreciate the savory aroma of charcoal grilling.

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Unagi Narita Shinkawa Ginza 5-chome is a directly managed eel restaurant located just a one-minute walk from Ginza Station on the Tokyo Metro lines.

As a wholesaler-operated establishment, it offers high-quality eel dishes at reasonable prices.

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There are two types of "Jiyaki Hitsumabushi" available: premium and regular. Skilled chefs expertly grill the eel, turning it multiple times to remove excess fat.

The sauce is said to have a subtle sweetness and a mild, well-rounded flavor.

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Unagi Narita Shinkawa offers both Kanto-style "Edoyaki" and Kansai-style "Jiyaki" grilled eel.

The Edoyaki eel is first steamed between the initial grilling and the final grilling, resulting in a moist and tender texture that sets it apart.

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Unagi Sumiyaki Hitsumabushi Minokin Kanda Honten is a specialty restaurant serving charcoal-grilled eel, conveniently located just a one-minute walk from Suehirocho Station.

Guests can choose from table seating, counter seats, or semi-private rooms. With spacious seating arrangements, you can enjoy your meal in a relaxed and comfortable setting.

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The hitsumabushi at this restaurant features eel sourced from the best regions available each season, allowing guests to experience different varieties with every visit.

Prepared "Mino-style" over a direct flame, the eel is finished with a rich, flavorful sauce carefully balanced for saltiness and sweetness, resulting in a crisp and satisfying texture.

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The "Unadon with Liver (Premium)" is a popular, limited-quantity dish. The eel is grilled until the skin is crisp and fragrant, while the thick fillet remains tender and fluffy.

Excess fat is carefully removed, making it a perfect match for the rich, flavorful eel liver.

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Asakusa Unatetsu Honten is a specialty unagi restaurant located less than a one-minute walk from Asakusa Station on the Tokyo Metro Ginza Line.

The casual and welcoming atmosphere makes it a great choice for families. Window-side seats offer a pleasant view of the Sumida River, allowing guests to enjoy their meal with a scenic backdrop.

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The "Shio Hitsumabushi" features eel grilled over an open flame, not steamed, and finished with a house-made salted sauce.

This dish highlights the natural flavor and aroma of the eel, complemented by the subtle accent of ground sesame.

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Grilled skewers featuring every part of the eel—from kabuto (head) and hire (fin) to kimo (liver)—are also highly popular here.

Freshly grilled and aromatic, these skewers pair perfectly with alcoholic beverages. They are a great choice to enjoy while waiting for your hitsumabushi to be served.

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Una Sho Yodobashi Akihabara is a specialty restaurant dedicated to hitsumabushi, located on the 8th floor of Yodobashi Akiba, just a 2-minute walk from JR Akihabara Station.

The elegant interior features table seating for groups of 2 to 4, as well as semi-private rooms accommodating up to 10 guests.

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The most popular dish here is "Hitsumabushi," featuring Japanese eel from Mikawa Isshiki in Aichi Prefecture, grilled over charcoal and served atop steaming hot rice.

The eel, infused with the aroma of charcoal, is complemented by a slightly sweet sauce, creating a flavorful and satisfying meal.

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The menu at Una Sho features more than just eel dishes.

One of their specialties, the "Una Sho Special Oyakodon," is topped with shredded nori seaweed and mizuna greens. It is made with tender Daisen chicken and fluffy, creamy eggs.

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Unagi Wadahei Asakusa is located just a five-minute walk from Asakusa Station.

The interior features a warm, wood-inspired design, creating a welcoming atmosphere. Guests can choose from cozy tables ideal for small groups or comfortable counter seating perfect for solo diners.

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The "Hitsumabushi," a favorite among regulars, features authentic grilled eel prepared over charcoal and topped with a house-made sauce.

The sweet and light sauce perfectly complements the tender, fluffy eel.

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The "Unaju" set includes pickles and clear soup, and is available in four varieties, from "Ume" to "Toku."

The thick-cut unagi is crisp on the outside and tender on the inside, offering a delightful contrast in texture.

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Unagi Dokoro Kurochodo Roppongi Hills is a specialty eel restaurant located on the 5th floor of Roppongi Hills West Walk, just a 3-minute walk from Roppongi Station.

The interior features a warm, traditional machiya-style atmosphere, complete with a tank where live wild eel swim.

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The photo features the highly popular hitsumabushi. Each eel is carefully prepared after your order—split fresh and grilled over charcoal without steaming, resulting in a plump and aromatic finish.

Only premium eels weighing over 300 grams, known for their rich, flavorful fat, are selected. This ensures you can fully savor the natural taste of the eel.

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Unagi shabu-shabu, available by reservation during dinner hours, is a popular choice here.

Thinly sliced eel is gently swished in a flavorful dashi broth and enjoyed with house-made fresh sansho pepper or two types of ponzu sauce. This dish offers a refreshing taste while allowing you to savor the rich flavors of the eel with every bite.

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Maruya Honten Tokyo Midtown is located on the third floor of the Tokyo Midtown Garden Terrace, just a two-minute walk from Roppongi Station.

Enjoy expertly prepared eel dishes in an elegant and immaculate setting.

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Hitsumabushi is served with clear soup and condiments. The restaurant uses carefully selected eel, skillfully prepared by artisans each morning.

Enjoy the rich flavor and aroma that only fresh eel can offer, enhanced by their signature sweet and savory sauce.

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In addition to classic dishes, Maruya Honten offers a variety of creative Western-inspired menu items featuring eel.

A signature dish is the "Makitate Umaki," where generous portions of eel are wrapped in a fluffy omelette and grilled to perfection. The eggs are light and airy, with a rich dashi flavor.

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Azabu Juban Hanabusa is a specialty unagi (eel) restaurant located just a five-minute walk from Azabu Juban Station.

The interior, designed by a professional designer, features a modern Japanese aesthetic. In addition to table seating, the restaurant offers fully private and semi-private rooms.

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Hitsumabushi is prepared using eel sourced from Isshiki in Aichi Prefecture. The eel is grilled to achieve a crispy exterior while remaining tender inside.

The thick, juicy eel pairs perfectly with refreshing condiments, making it so delicious that you'll finish your meal before you know it.

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The most popular option, the “Luxury Lunch Course,” features a mini hitsumabushi and eel chawanmushi with thickened sauce, along with other dishes available exclusively at lunchtime.

A variety of small portions are served, making this course especially appealing and accessible for women.

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Shinjuku Unatetsu Hanare is a specialty restaurant dedicated to eel cuisine, located just a 5-minute walk from the East Exit of JR Shinjuku Station.

At the counter on the first floor, guests can watch skilled chefs prepare eel dishes right before their eyes. The second floor offers table seating, ideal for groups.

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Hitsumabushi features fragrant grilled eel cooked over charcoal and served with a lightly sweetened sauce.

After enjoying it with condiments such as wasabi and nori, you can pour a delicate dashi broth made from kombu kelp and bonito over the rice for a refreshing finish.

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Grilled eel skewers are also a popular choice here.

One highlight is "Kurikara," a skewer made with the back portion of eel, served with wasabi and soy sauce. Grilled over charcoal, it features a crispy, aromatic skin and tender, fluffy meat.

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Akasaka Fukinuki Shinjuku Takashimaya Times Square is located on the 14th floor of Shinjuku Takashimaya, just a 2-minute walk from JR Shinjuku Station’s New South Exit.

Enjoy expertly prepared eel dishes made with carefully selected ingredients in a tranquil, relaxed setting.

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Akasaka Fukinuki’s hitsumabushi features tender eel grilled with their signature house-made sauce.

Enjoy it three ways: savor the first bowl as is, top the second with condiments, and finish the third as ochazuke with dashi broth poured over.

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The "Wagyu Hitsumabushi" features tender Wagyu beef glazed with a sweet and savory sauce, served over perfectly steamed rice.

Adding condiments such as sansho pepper and green onions enhances the natural sweetness of the Wagyu.

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Tsukiji Miyagawa Honten Isetan Shinjuku is located on the 7th floor of Isetan Shinjuku, just a 3-minute walk from Shinjuku-sanchome Station.

The restaurant features a sophisticated, mature atmosphere with a spacious interior, making it an inviting place to dine whether you are alone or with family.

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The "Miyagawa-style Hitsumabushi" set features grilled eel served over rice, accompanied by clear soup and pickled vegetables. You can choose one condiment from spicy cod roe (mentaiko), whitebait (shirasu), or grated yam with plum sauce.

The eel is finished with a signature sauce that has been carefully preserved through generations, offering a rich and complex flavor.

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The restaurant also offers a wide range of izakaya-style dishes that pair perfectly with Japanese sake.

One of their specialties is "Umaki"—a delicate rolled omelet filled with fresh eel and gently grilled to perfection. The natural sweetness of the eggs and the savory flavor of the eel blend harmoniously, creating an irresistibly soft and silky texture.

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Unasho Honten is a specialty restaurant focused on eel cuisine, located just a 5-minute walk from the East Exit of Shinjuku Station.

The interior features signature boards from professional shogi players, creating an authentic Japanese ambiance. Both table and counter seating are available for guests.

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The signature dish here is "Hitsumabushi," featuring eel sourced from Aichi Prefecture and seasoned with a special sauce that has been carefully maintained and enhanced since the restaurant's founding.

Meticulous attention is paid to the grilling process and the timing of the sauce application, ensuring that the natural flavor of the eel is brought out to its fullest.

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The menu features a wide variety of eel dishes, including shirayaki (grilled eel without sauce), umaki (eel rolled in omelette), and grilled eel skewers, all designed to highlight the natural flavors of eel.

The "Unagi Yaki Onigiri" is a specialty rice ball filled with eel and shiso leaf, then slowly grilled with the restaurant’s house-made sauce for a rich, savory finish.

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Inageya is an izakaya specializing in eel and chicken dishes, located about a 9-minute walk from JR Nishi-Nippori Station.

Guests can choose from counter seating, tables, or traditional Japanese tatami rooms, all in a warm and welcoming atmosphere that makes everyone feel at home.

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The "Unagi Hitsumabushi" features carefully selected, fresh Japanese eel. Guests can choose between two styles: Kansai-style (grilled without steaming) or Kanto-style (steamed before grilling).

You can also enjoy a variety of flavors by adding toppings such as green onions, nori seaweed, and wasabi.

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One of the highlights at Inageya is the wide range of eel dishes available, including kabayaki (grilled with sauce), shirayaki (grilled without sauce), and shioyaki (salt-grilled).

The "Una Shio Don" is a rice bowl topped with salt-grilled eel, and is highly recommended as a satisfying way to finish your meal. The perfectly balanced salt brings out the delicate flavor of the eel, making it light yet irresistibly delicious.

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Manmaru is a casual izakaya directly operated by a specialty eel wholesaler, located just a 2-minute walk from the west exit of JR Ikebukuro Station.

The restaurant is known for its creative dishes featuring premium eel and a selection of local sake, all offered at reasonable prices. Inside, you'll find both table and counter seating in a cozy, intimate setting.

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Hitsumabushi is a specialty dish featuring expertly grilled eel prepared over charcoal by skilled chefs.

After savoring the fragrant, sweetly glazed kabayaki eel served over steaming rice, you can enjoy it with a variety of condiments or pour dashi broth over the top for a different flavor experience.

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"Koi no Arai" features fresh, live carp delivered daily and sliced to the perfect thickness.

The firm, clean-tasting carp is served with a sweet and tangy vinegar-miso sauce, resulting in a refreshing and light flavor.

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Una Tetsu is located just a 2-minute walk from the west exit of JR Ikebukuro Station. This restaurant offers a wide variety of eel dishes, allowing guests to savor every part of the eel.

The interior features a bright atmosphere accented with wood-grain décor, creating a warm and inviting setting.

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The generously portioned hitsumabushi here is highly recommended, whether for lunch or as a satisfying way to finish off your night after drinks.

The eel is thick yet tender, with a rich, flavorful fat. Many reviews mention that "it never fails to impress, no matter how many times you try it."

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The restaurant is also known for its reasonably priced skewers featuring eel, chicken, and vegetables.

Una Tetsu offers rare cuts of eel such as "Kabuto" (eel head) and "Tenderloin." The skewers are seasoned with a light, crisp sauce, making them an excellent pairing with your favorite drinks.