20 Restaurants in Tokyo Where You Can Enjoy Hitsumabushi for Lunch

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Godai Me Nodaiwa Azabu-Iikura Honten is located just a 4-minute walk from Akabanebashi Station on the Tokyo Metro Hibiya Line.

The restaurant features a traditional Japanese-style interior decorated with tasteful furnishings, creating an elegant and inviting atmosphere. Seating is available on all three floors, making it a welcoming space for guests of all ages.

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The "Nodaiwa-style Mabushi Gozen," recommended for lunch, features hitsumabushi served with three kinds of condiments and pickles.

The eel for the hitsumabushi is first skewered and grilled, then carefully steamed over time. This process removes excess fat and results in tender, flavorful eel.

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The "Unajū" (grilled eel over rice) is prepared by repeatedly grilling the eel over binchotan charcoal and basting it with a house-made sauce crafted from just soy sauce and mirin.

The eel is exceptionally tender and moist, offering a melt-in-your-mouth texture that is truly delightful.

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Unagi Honmaru is a directly managed restaurant operated by a long-established unagi wholesaler, located just a 5-minute walk from Onarimon Station on the Toei Mita Line.

The restaurant features mainly table seating, providing a calm and relaxing atmosphere where you can escape the bustle of Tokyo. At lunchtime, it is so popular that lines often form outside the door.

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Hitsumabushi is served with a side of kimosui (clear soup with eel liver) and pickles, making it an ideal choice for lunch. Instead of focusing on a specific region, Unagi Honmaru selects only the highest quality live eel available each season.

The crispy grilled eel pairs beautifully with the flavors of green onions and nori seaweed.

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This is the "Jo Unaju" (Premium Grilled Eel over Rice). During the grilling process, the chef carefully adjusts the heat and repeatedly turns the eel to ensure it is cooked evenly throughout.

The eel is brushed with sauce three times, creating a rich depth of flavor and a beautiful glossy finish on the surface.

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Unagi no Nakashou Toranomon Hills is a Kansai-style eel specialty restaurant located on the 4th floor of Toranomon Hills Station Tower, just a 3-minute walk from Toranomon Hills Station on the Tokyo Metro Hibiya Line.

The restaurant offers both table seating and fully private rooms, ensuring a comfortable dining experience no matter where you are seated.

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The lunch menu features "Hitsumabushi," a dish of chopped grilled eel served over rice. You can enjoy it in a variety of ways, such as adding condiments or pouring tea over it to make ochazuke.

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The "Nakashou Special Tempura Rice Bowl" features tempura made with eel instead of the usual conger eel.

Each piece is coated in a light, airy batter and topped with a rich, sweet-and-savory sauce, complemented by a soft-boiled egg. The eel is said to be especially plump and flavorful, with a pleasantly firm texture.

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Akasaka Fukinuki is located just a 3-minute walk from Akasaka Station on the Tokyo Metro Chiyoda Line.

The first floor features table seating, while the basement level offers box-style sofa seats and private rooms. Guests can relax and enjoy their meal in a warm, inviting atmosphere.

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The weekday-only "Lunch Hitsumabushi" set comes with clear soup and assorted pickles.

A touch of wasabi adds a refreshing accent, making it light and easy to enjoy. For a different experience, pour dashi broth over the dish to enhance the savory aroma of the grilled eel.

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The "Lunch Unaju Ume" features perfectly cooked rice topped with eel that is both crispy on the outside and tender inside. The sauce is used sparingly, offering a clean, balanced flavor that is not overly sweet. Every bite remains delicious until the very end.

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Miyagawa Honten Akasaka Miyagawa is located just a 2-minute walk from Akasaka Station on the Tokyo Metro Chiyoda Line.

The restaurant offers a variety of seating options, including traditional tatami rooms, Western-style private rooms, and counter seating. Thoughtful attention to lighting and décor creates a comfortable and inviting atmosphere.

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The "Unagi Hitsumabushi" features live eel raised in high-quality water, prepared fresh to order by skilled Edomae chefs.

Each eel is carefully grilled over binchotan charcoal, resulting in a fluffy texture and a delightful aroma of charred charcoal.

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The "Unaju" features tender, steamed eel, with a special lunch option offering a half-portion.

The house-made sauce, passed down through generations, is known for its rich, bold flavor with a touch of sweetness.

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Maruya Honten Tokyo Midtown is a specialty unagi (eel) restaurant located on the third floor of Tokyo Midtown Garden Terrace, just a two-minute walk from Roppongi Station on the Tokyo Metro Marunouchi Line.

The stylish interior creates a sophisticated atmosphere, perfect for adults seeking a refined dining experience.

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Hitsumabushi is a popular lunch dish here. The restaurant sources only the freshest, high-quality eel, which is kept alive until it is expertly filleted by hand each morning.

The eel is then grilled over binchotan charcoal for a perfectly crisp skin and a tender, fluffy interior.

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This is the "Unadon Hana" rice bowl. The eel is served with a special sauce that blends several types of mirin and soy sauce with tamari base from a traditional recipe.

The rice is premium Japanese-grown rice, sourced directly from the producers, allowing you to fully enjoy its natural flavor.

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

Enjoy an elegant lunch while taking in sweeping views of the Shinjuku cityscape through the restaurant’s large windows.

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The "Lunch Hitsumabushi" is a special menu item available only on weekdays. It is served with clear soup and pickled vegetables.

The eel, generously coated in house-made sauce, is said to be delightfully tender—so delicious it brings a smile to your face.

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There are two types of "Lunch Unaju" available: Ume and Take. For an additional charge, you can opt for a large serving of rice or substitute the soup with Kimosui (clear soup with eel liver).

The eel is prepared in the Kanto style, resulting in a light and fluffy texture, and is complemented by a savory sauce that is not overly sweet.

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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 on the Tokyo Metro Fukutoshin Line.

The relaxed and comfortable interior offers a casual yet refined dining atmosphere.

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"Miyagawa-style Hitsumabushi" is one of the most popular lunch options. Guests can choose one topping from shirasu (whitebait), spicy cod roe, or grated yam with plum sauce.

The amount of sauce on the eel is kept light, allowing you to adjust the flavor to your liking by adding the restaurant’s special sauce.

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The "Miyagawa Don" is a signature rice bowl available exclusively at this restaurant. It features tender, rich eel, grated yam with okra, and marinated tuna as toppings over a bed of rice.

The melt-in-your-mouth eel pairs perfectly with the refreshing flavor of the marinated tuna, creating a harmonious and satisfying dish.

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Wada Hei Shinjuku is an unagi (eel) specialty restaurant located just a 3-minute walk from Tochomae Station on the Toei Oedo Line.

The restaurant offers both table seating and traditional Japanese tatami rooms. With its nostalgic atmosphere, it is a welcoming place for solo diners as well.

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The "Lunch Hitsumabushi" is a limited-quantity lunch set. It features hitsumabushi served with assorted pickles and a seasonal dessert.

The eel is thick and tender, offering a rich, savory flavor that fills your mouth with every bite.

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The "Unaju (Ume)", available exclusively during weekday lunch hours, is a recommended option for those looking to enjoy quality eel at an affordable price.

The sauce is perfectly balanced—not too strong—resulting in a refined and elegant flavor.

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Kansai Fu Jijyaki Unagi to Hitsumabushi Amano Haku is conveniently located just a 3-minute walk from Shinjuku Gyoen Station on the Tokyo Metro Marunouchi Line.

The warm, wood-accented interior features both counter and table seating, making it suitable for a variety of occasions.

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The lunch menu offers three different portion sizes of hitsumabushi to choose from. Each dish features freshly prepared, live eel that is grilled Kansai-style.

Enjoy the perfect harmony of tender eel and a sweet-savory sauce.

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The "Unaju Nami" features half a fillet of eel served over rice. Fresh eel is sourced daily and prepared in-house.

The eel is split open along the belly without removing the head, skewered, and grilled to a crisp finish without steaming.

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Sumiyaki Unafuji Yurakucho is a specialty eel restaurant located just a 3-minute walk from Shimbashi Station on the Tokyo Metro Ginza Line.

The refined, modern Japanese interior features table seating, a fully private room for 3 to 6 guests, and counter seating.

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The recommended lunch dish is the "Premium Hitsumabushi," made with "Ao Unagi," a type of eel known for its larger size compared to typical unagi.

Grilled over charcoal at temperatures exceeding 1,000°C, this method brings out the natural flavor and richness of the Ao Unagi to its fullest.

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The "Kimo-yaki" here is a luxurious dish made with the livers of seven eels, carefully grilled by skilled chefs. Finished with a rich sauce, it is said to be both plump and creamy.

It pairs exceptionally well with beer, and many guests enjoy it with a drink even during lunch hours.

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Unagi Sumiyaki Hitsumabushi Minokin Kanda Honten is a charcoal-grilled unagi specialty restaurant located just a one-minute walk from Suehirocho Station on the Tokyo Metro Ginza Line.

The interior features a traditional Japanese ambiance, complemented by relaxing music that creates an inviting and atmospheric dining space.

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Hitsumabushi is a highly recommended dish for a luxurious lunch.

The dashi poured over the hitsumabushi is made with freshly shaved honkarebushi (dried bonito flakes) and aged kombu kelp. The rice, cooked in a traditional hagama pot using premium Gifu-grown rice, is also exceptional.

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The "Unadon" features thick slices of grilled eel glazed with a savory sauce, served over a bed of white rice. The eel is known for its clean flavor and perfectly crisp texture.

The restaurant has preserved its original preparation methods since its founding, but the key to its signature taste lies in the sauce, carefully crafted with a balanced blend of saltiness and sweetness.

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Nyorosuke Ginza is located a 4-minute walk from Higashi-Ginza Station on the Tokyo Metro Hibiya Line.

The first floor features table seating, while the second floor offers private and semi-private rooms, providing a comfortable setting for both business gatherings and family lunches.

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Hitsumabushi is served with a variety of condiments, allowing you to fully enjoy the unique texture and savory aroma of eel. Each dish is prepared to order to ensure the best flavor and freshness.

Nyorosuke is dedicated to the Kansai-style method of grilling, cooking the eel directly over charcoal without steaming.

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A luxurious lunch course is also available, featuring a variety of eel dishes such as Unaju (grilled eel over rice), Umaki (eel rolled in omelet), Kimo-yaki (grilled eel liver), and Nikogori (eel in aspic).

The course also includes seasonal side dishes and a dessert, ensuring a truly satisfying dining experience.

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Una Sho Yodobashi Akihabara is located on the 8th floor of Yodobashi Akiba, just a 2-minute walk from Akihabara Station on the Tokyo Metro Hibiya Line.

In addition to standard table seating, the restaurant offers counter seats and semi-private rooms. During lunch hours, guests can enjoy a complimentary large serving of rice.

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The most popular dish here is "Hitsumabushi," made with premium "Una Hime" eel from Mikawa Isshiki, grilled to perfection over charcoal for a crisp finish.

Other favorites include the "Unagi Tororo Hitsumabushi," topped with egg yolk and grated yam, and the "Double-layered Hitsumabushi," featuring two generous layers of eel.

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In addition to their signature eel dishes, Una Sho also offers a popular lunch menu. The "Una Sho Special Oyakodon" features tender Daisen chicken simmered with fluffy, soft-cooked eggs.

The dish is beautifully accented with the aroma of shredded nori seaweed and fresh mitsuba leaves.

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Iriya Kishimojin Monzen no Daya is a specialty restaurant dedicated to eel cuisine, located just a one-minute walk from Iriya Station on the Tokyo Metro Hibiya Line.

The restaurant offers four top brands of Japanese farm-raised eel and three renowned brands of wild-caught Japanese eel, all at reasonable prices.

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There are two types of hitsumabushi available: kabayaki (grilled with sweet soy sauce) and grilled with rock salt. The rock salt-grilled eel is served not with plain white rice, but with butter rice.

Enjoying the rock salt-grilled eel with a touch of wasabi enhances the natural sweetness of the eel.

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The "Lunch Unaju" is a special lunch menu available only on Wednesdays and Thursdays. The eel is grilled from raw over high heat, resulting in a crispy texture and fragrant aroma.

The sweet sauce perfectly complements the savory eel, creating an outstanding dish.

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Hitsumabushi Nagoya Bincho Tokyo Skytree Town Solamachi is a specialty restaurant dedicated to hitsumabushi, conveniently located on the 6th floor of Tokyo Solamachi with direct access from Oshiage Station on the Tokyo Metro Hanzomon Line.

The spacious sofa seating provides a comfortable setting, making it an ideal choice for lunch with family or friends after a day of shopping.

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The popular "Unagi Hitsumabushi" set comes with clear soup and pickles. This authentic hitsumabushi is prepared Kansai-style, using the rare "jiyaki" grilling method not often found in Tokyo.

The eel is said to have a crisp exterior while remaining tender and moist inside.

The "Nagayaki Gohan" features grilled eel kabayaki and rice served separately in their own dishes.

The eel is finished with a slightly sweet sauce made from tamari soy sauce, sugar, and mirin, enhancing its savory aroma.

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Unagi Yondaime Kikukawa Haneda Airport Garden is operated by an established eel wholesaler with seven years of experience. Conveniently located on the first floor of Haneda Airport Garden, it is an excellent choice for lunch before your flight.

The restaurant offers table seating as well as semi-private rooms, providing a relaxed and comfortable atmosphere.

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"Ippon Hitsumabushi" is the perfect choice for a satisfying lunch when you're looking to fill up.

The eel is quickly grilled over high heat to lock in its rich flavor, then coated with a signature sauce that has been carefully preserved since the restaurant's founding.

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This is the "Kabayaki Ipponju"—a whole grilled eel served over rice. The special container is designed to retain heat, keeping the dish warm for longer.

Enjoy the delicate, tender texture that only the freshest eel can provide.

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Setagaya Miyagawa Honten is a specialty unagi (eel) restaurant located just a 3-minute walk from Setagaya-Daita Station on the Odakyu Odawara Line.

The restaurant is well-regarded by local residents and business professionals for its reasonably priced weekday lunch menu.

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The "Kabayaki and Shioyaki Two-Flavor Hitsumabushi" offers a luxurious way to enjoy and compare two types of premium eel, each expertly grilled over binchotan charcoal.

The dashi broth, infused with the delicate aroma of kombu kelp, enhances the natural flavor and fragrance of the eel.

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The "Dashi-maki Unagi Don" features a generous serving of grilled eel glazed with a sweet soy sauce, topped with a thick, fluffy Japanese omelet made with a special dashi broth.

The omelet is gently cooked to bring out the delicate flavor of the dashi, and its rich taste pairs perfectly with the savory, flavorful eel.

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

At the popular counter seats, guests can enjoy watching skilled chefs prepare and grill eel over charcoal right before their eyes.

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Recommended as the perfect way to finish your meal after drinks, Shinjuku Unatetsu’s hitsumabushi features eel carefully grilled over charcoal instead of being steamed.

The sauce is less sweet than usual, allowing the natural flavors to shine. To complete your experience, pour a gentle dashi broth made from bonito and kombu kelp over the eel and rice.

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Grilled eel skewers are the perfect accompaniment to your drink, featuring nine different cuts such as kabuto (head), shirabara (belly), and tanshaku (short fillet).

Enjoy the rich, savory aroma unique to charcoal grilling, along with the full flavor of premium eel.

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

The menu centers on dishes featuring high-quality eel sourced from Aichi Prefecture. In the evening, guests can also enjoy a special course menu featuring hitsumabushi.

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At Hitsumabushi Matsu, each eel is carefully prepared with adjustments to the heat and timing of the sauce application to best suit its unique qualities.

The restaurant’s signature sauce, continuously refined since its founding, brings out the full flavor of the eel.

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"Kurobuta Lettuce Shabu-shabu" features fresh lettuce and premium pork simmered in a special broth. This dish is perfect for those who want to enjoy plenty of vegetables.

It is both hearty and light, making it a healthy choice.