[Tokyo] Popular Unagi (eel) Restaurants! 20 Picks by Area, Including Asakusa and Ginza

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Seating is available in both the omoya (main building) and the hanare (separate annex), and the hanare shown in the photo has a lively counter where you can watch eel being prepared.

The staff also earn praise for their polite explanations of the dishes and pleasant service, with many highly rated comments about the hospitality.

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There is even a saying, "Kushiuchi sannen, saki hachinen, yaki issho (three years to skewer, eight years to fillet, a lifetime to grill)," showing just how demanding the path of an unagi (freshwater eel) chef is and how much deep knowledge and long experience it takes.

At this restaurant, you can enjoy outstanding unagi dishes prepared by chefs who honed their skills at famous unagi restaurants.

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An unusual system where four brands each of Domestic farmed eel and Domestic wild eel are offered, letting you choose eel from brands across different regions.

In addition to unaju (grilled eel over rice in a lacquered box), kabayaki (grilled eel glazed with sauce), and shirayaki (plain grilled eel), this is Iriya Kishibojin Monzen Nodaya, a great pick for eel lovers with a lineup that also includes a la carte dishes showcasing a range of cooking methods.

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This long established restaurant was founded in Gifu Prefecture in 1987 as a Japanese restaurant.

Now specializing in sumiyaki unagi (charcoal grilled eel), it serves the traditional eel flavors of Mino, Gifu Prefecture, just a 1-minute walk from Exit 4 of Suehirocho Station.

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Unagi no kabayaki (grilled eel glazed with sauce), finished with a secret sauce whose saltiness and sweetness are carefully adjusted and the traditional Mino-jiyaki grilling method.

Mino-jiyaki, which cooks the eel thoroughly, gives it a Kansai-style finish that is crisp and crackly on the surface while staying soft inside.

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The menu features a variety of eel dishes, including nagayaki (eel grilled whole without being cut into pieces). Hitsumabushi, which lets you enjoy eel in several different ways, is also popular.

The broth served with hitsumabushi uses freshly shaved premium honkare katsuobushi (fully fermented dried bonito flakes) and kombu kelp, giving it a rich savory taste that pairs well with the eel.

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The Asakusa area is home to Senso-ji Temple and Asakusa Nakamise Shotengai (Asakusa Nakamise Shopping Street), making it one of Tokyo's best known sightseeing spots.

Asakusa Unatetsu Asakusa Ekimae Honten, located right by Exit 5 of Asakusa Station, is the famous restaurant where Asakusa hitsumabushi (grilled eel on rice served in several ways) began.

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Hitsumabushi (chopped grilled eel over rice) is an eel dish known for its many ways of eating, such as pouring dashi broth over chopped unagi kabayaki (grilled eel glazed in sauce) served on rice.

Instead of the usual soy sauce-based tare (sauce), this restaurant’s signature dish is the original “Asakusa Shio Hitsumabushi,” which brings out the good flavor of eel with shio-dare (salt sauce) and shio-kabayaki (salt-grilled eel).

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The grilled eel skewers, which let you enjoy every part of this prized fish from head to tail, are also popular in reviews and are said to have a deep, wholesome flavor.

They offer parts like kabuto (eel head) and kimo (eel innards), and you can compare them with an assortment.

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Asakusa, Tokyo, is home to many famous restaurants that carry on Japanese tradition. Edomae Unagi Kamameshi Edosada is a Japanese restaurant founded in 1946 and now run by the third generation.

Both the exterior and interior have a Japanese feel, and the space has a calm atmosphere.

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They use farmed eel from Mikawa Isshiki in Aichi Prefecture, prepare it in the Edomae (Tokyo-style) style by splitting it open from the back, grilling it plain first, and then steaming it.

That extra step makes the outside fragrant and the inside tender and fluffy, they say.

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The restaurant's top recommended eel dish, "Ganso Edomae Unagi Kamameshi [Unagi Nobori]," is said to be a dish where even the rice is delicious, made with Niigata-grown Koshihikari rice and cooked in a hagama (traditional iron pot).

You can enjoy it with rice cooked in a rich chicken stock, Domestic eel, yakumi (condiments) such as yuzu kosho, and ago dashi (flying fish stock) chazuke from Hirado, Nagasaki Prefecture.

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This restaurant is in a great location just a 1-minute walk from Asakusa Station on the Toei Asakusa Line, with views of the Sumidagawa (Sumida River) and Tokyo Skytree.

Founded in the Edo period, this long-established famous restaurant started as a freshwater fish wholesaler before becoming an eel restaurant, and now operates 3 restaurants in Tokyo.

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Unagi (eel) is said to have different characteristics depending on whether it is wild and raised in a natural environment or farmed under controlled conditions.

The unagi served at this restaurant is premium Domestic farmed eel, said to be as close as possible to the qualities of wild eel.

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The premium farmed eel brand Unagi Bando Taro (premium farmed eel brand) is said to have no muddy off notes, with rich fat that melts in your mouth and a special flavor full of umami.

The sauce has been passed down and added to since the restaurant first opened more than 220 years ago, making it something you can only taste here.

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Tsuruya is an unagi (freshwater eel) restaurant with more than 90 years of history, located near the entrance to Shin-Nakamise Shotengai.

People say you can take your time and enjoy good unagi in a calm space that feels a little removed from the bustle of Asakusa, a major sightseeing area.

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This restaurant is particular about using Domestic eel, and sources its eel from Isshiki, Aichi Prefecture. Skilled chefs carefully handle both the skewering and grilling, and the eel is finished with a secret sauce that has been added to for many years, giving it a deep flavor.

There are two ways to prepare eel dishes: the Kanto style, in which the eel is steamed before grilling, and the Kansai style, in which it is grilled directly without steaming. The eel here is prepared in the Kanto style, which gives it a soft and plump texture.

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For eel dishes, the popular choices are the "Jo unaju (premium grilled eel rice box)" that comes with kimosui (clear soup with eel innards) and the "Unadon set meal" that comes with a small side dish.

They also offer a full lineup of Japanese dishes that go well with local sake and shochu, including tempura and sashimi.

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This izakaya lets you casually enjoy unagi (freshwater eel), which often has an upscale image. It is located on the 4th floor of the Tokyo Rakutenchi Asakusa Building.

It is in a food court where you can experience Japanese food culture and festival atmosphere, with lively decorations that are photogenic.

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This is the kind of place that makes you want to drink with unagi (eel) as your snack. The popular choice is easy-to-eat grilled unagi skewers, and the tube-shaped “Unagi no Gama no Ho-yaki” is said to be outstanding, with crispy skin and rich, juicy flesh.

They also offer drinks that pair well with unagi, including a “highball for unagi.”

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The towering Unagi Tama Rice bowl is an eye-catching dish with a total weight of about 1kg, built on 750g of sauce-coated rice.

It features appetite-boosting rice soaked in unagi (eel) sauce, a thick rolled omelet made with egg mixture, and a fragrant, plump half fillet of unagi.

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Ginza Yondaime Takahashiya Ginza Ten is located behind Kabukiza, a theater that stages kabuki (traditional Japanese theater) throughout the year.

Inside, diners can watch the eel being prepared through the window from the counter seats.

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The “Sakitate Unagi Gozen set (with shirayaki (grilled eel without sauce)) [Iki-unagi Taru Mise (live eel barrel presentation)]” mini kaiseki-style course, where they show you the live eel before cooking, is popular.

People say speed matters from filleting the eel to cooking it, and this place is known for serving very fresh eel prepared right on the spot.

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The menu includes plans where you can choose how the unagi (freshwater eel) is grilled, either Kansai-style jidaki (direct grilling) or Kanto-style mushiyaki (steamed then grilled), as well as a plan that lets you enjoy both.

This restaurant lets you enjoy unagi dishes not only through the grilling style, but also through different ways of eating them. It is also said to be delicious when mixed with a rich egg yolk.

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Located on the 12th floor of Marronnier Gate Ginza, it offers changing views throughout the day and a wa-modern (Japanese modern) interior that creates a calm atmosphere.

This restaurant specializes in hitsumabushi (grilled eel on rice), featuring jibiyaki (direct grilling) where the eel is grilled over binchotan (high-grade charcoal) without steaming first.

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For the eel, they use tamari shoyu (rich soy sauce) and mirin that are distinctive to Aichi Prefecture and known for their deep, rich flavor, and by grilling it jiyaki-style (directly over the fire), the surface turns crisp.

For the hitsumabushi, you can choose the amount of eel depending on the menu, ranging from 0.7 of an eel to 2.5 eels.

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Hitsumabushi is a local dish from Nagoya, Aichi Prefecture, that you can enjoy in three different ways over three servings.

At this restaurant, you first eat the rice and unagi (freshwater eel) as is, then add wasabi and sarashi-negi (blanched green onion) as yakumi (condiments). Finally, you top it with the condiments and shredded nori (seaweed), then pour dashi (broth) over it and enjoy it like chazuke (rice with tea or broth).

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Just a 1-minute walk from Yurakucho Station, Yurakucho Unagi no Oyado stands in a great location. It is one of the eateries lined up in Yurakucho Kogashita Center Shotenkai, a deep local spot popular with neighborhood businesspeople.

Because it is directly run by an unagi (eel) wholesaler in Shizuoka Prefecture, you can casually enjoy high quality unagi.

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For lunch, it is also recommended to enjoy unaju (grilled eel over rice), and for dinner, to have a grown-up kind of meal with skewered grilled eel and drinks like Japanese sake.

The restaurant’s top recommendation is the "(Jo) Unaju Ofuji (with kimosui (eel liver soup) and pickles)," topped with a large eel using one whole fish.

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The unagikushi (grilled eel skewers) menu makes the most of this directly operated eel wholesaler's strength: you can eat rare cuts of unagi (eel).

The "Unagikushi Course* with Hone Senbei (small)" includes a total of 7 items, such as tanzaku (long rectangular cut) with a sauce seasoning that goes well with karashi (Japanese mustard) and sansho (Japanese pepper), and hara (belly) with a salt seasoning that pairs well with yuzu kosho (yuzu chili paste).

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Maruya Honten is a popular restaurant that originated in Nagoya, Aichi, the home of hitsumabushi (Nagoya-style grilled eel over rice eaten in several ways).

In Ginza, Tokyo, you can enjoy their signature hitsumabushi. They carefully select rich, fatty eel and put great care into everything from the ingredients to the preparation for this hitsumabushi.

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The unagi (freshwater eel) is said to have a crisp, fragrant surface, with a perfect grill that turns light and tender as you bite into it.

At lunch, you can enjoy a Gozen set, and at dinner, a kaiseki course, with a full menu that includes hitsumabushi (grilled eel over rice served in several styles), sashimi, and umaki (rolled omelet with eel) among other dishes.

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Tokyo Station is famous for its red brick station building, which has been designated as an Important Cultural Property of Japan, and it also offers a great selection of Tokyo souvenirs and gourmet food.

This restaurant is located in Kurobei Yokocho on the first basement floor of Tokyo Station and is run by an eel wholesaler founded in 1932.

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The specialty here is a luxurious whole eel dish that lets you enjoy one full eel, Specially selected by discerning professionals.

It is served on a vessel made by a kiln that has been operating since the Edo period, created specifically for this whole eel dish. It is said to have excellent heat retention, so you can enjoy the eel grilled over high heat with binchotan (white charcoal) at its best.

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The eel is grilled Kansai style, without steaming, over the strong heat of binchotan (high-grade Japanese charcoal) in a short time. The skin is said to be crisp, while the thick flesh stays light and tender.

The one whole eel menu lets you fully enjoy unagi (eel), with options such as unaju, nagayaki and shirayaki, as well as hitsumabushi.

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Unagi no Kikuchi, where customers come in nonstop from lunch through dinner, is a compact space with counter and table seating.

It is said to have an atmosphere that makes it easy to visit solo or for a meal with friends.

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Because the area is lined with office buildings and the like, many customers stop by for lunch during work, and the easy to enjoy unagi (eel) lunch is popular.

Among the options, the una Rice bowl is well regarded for having just the right portion with one-third of a whole eel, and you can choose from three different set options for each.

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The menu offers a wide variety of eel dishes, including unagi (eel) kabayaki (grilled with a sweet soy glaze), which gets praise for its fragrant char, rich kimo-yaki (grilled eel liver), and uzaku (vinegared eel and cucumber).

They also offer courses with All you can drink. There is also a premium plan that includes Japanese sake, so be sure to enjoy a blissful time with the eel dishes.

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This eel restaurant offers rare eel dishes, along with a great selection of Japanese sake and Domestic wine that pair well with eel.

The seating includes zashiki (tatami seating) where you can stretch out and relax, as well as low seated chairs that are easy to sit in.

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Because they use the traditional Goemon-mushi technique of filleting live unagi (eel), grilling it shirayaki-style, and then boiling it, it seems smoother to order your menu items when making a reservation.

In addition to choosing between mushiyaki (steamed-grilled) and jiyaki (direct-grilled) preparation styles, they also use Special ingredients for their eel, and you can enjoy natural live eel and branded eel selected with a focus on the production region.

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Hachibee is known as a famous restaurant that serves tennen katsu-unagi (live wild eel) and ao-unagi (blue eel). Ao-unagi is a variety with a bluish back, and it is said to have rich fat and tender flesh.

You can enjoy the very rare premium ao-unagi as the A la carte "Ao-unagi Ju" or in the good value "Main Ao-unagi Course."

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Azabu-Juban, where Unagi Tokito has its restaurant, is an area that combines old downtown charm with an international and stylish atmosphere.

Inside, the restaurant features counter seating facing an open kitchen, so you can enjoy a lively, up-close feel.

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The owner honed his skills at a long-established famous unagi (freshwater eel) restaurant and is also said to have studied food culture in Paris. His highly rated dishes are full of originality and go beyond the usual bounds of an unagi restaurant.

This popular restaurant serves unagi French kappo (Japanese-style fine dining) that blends Japanese and Western styles.

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At this restaurant, they pay close attention not only to the cooking but also to selecting ingredients, so depending on what they get in, you may even come across rare ten'nen unagi (wild eel).

The "unaju (grilled eel over rice in a lacquered box)" is said to be grilled to a perfect crisp, with plump eel, rich flavor, and a refined sauce.

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Roppongi has many large mixed use complexes such as Roppongi Hills, along with stylish restaurants and bars, giving it the appeal of a city for adults.

The unagi kappo (eel cuisine) restaurant Miyake Teru is by reservation only, with Omakase courses and lunch courses as the main offering, including its specialty original caviar.

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From the counter with a grill station, you can watch unagi (eel) being grilled and the dishes being finished, so the wait feels exciting and fun.

The restaurant is also popular for its presentations that engage all five senses, such as showing live unagi and seafood before they are prepared.

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You can enjoy eel dishes that make the most of ingredients, history, and technique, such as jiyaki (eel grilled over charcoal without steaming), a secret sauce that has been added to for 130 years, and shirayaki (plain grilled eel) aged for more than 10 days.

In addition, the beautiful Mino-yaki (Mino ware) vessels made by the owner himself are said to enhance the dishes.

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This restaurant serves unaju (grilled eel over rice in a lacquered box) and a la carte dishes made with Domestic extra large eel, as well as Japanese pufferfish dishes from Shimonoseki, plus monthly selections of Special Japanese sake.

Inside, rows of bottles kept for regulars line the shelves, showing just how much this place is loved by its loyal customers.

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The eel is extra large Domestic eel delivered fresh every day, and it is prepared through the shirayaki (plain grilled eel), steaming, and final grilling steps.

Reviews often praise the generous portion size of the eel, and for unaju (eel over rice in a lacquered box), you can choose from Ume, Take, and Matsu sizes.

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The unagi kabayaki (grilled eel glazed with sauce) and unaju (grilled eel over rice) are cooked to order and take about 30 minutes to grill to a plump, tender texture.

Along with the careful grilling, one reason for its popularity is the closely guarded sauce that has been added to for 40 years.

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The interior has a wa-modern (Japanese modern) style created by a designer. The colors and materials also give it a calm feel.

Authentic unagi (freshwater eel) dishes served on imported tableware in a stylish setting are popular.

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At Azabu Juban Hanabusa, they use only unagi (freshwater eel) from Isshiki, Aichi, raised in natural clean flowing water.

Backed by a long history and tradition, the farming methods help raise eel with excellent quality and flavor.

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Since the eel is cooked in the Kansai-style jiyaki (direct grilling) method, the surface turns out crisp.

The most popular item on the menu is the standard-packed “Hanabusa Course: unagi bone (eel bones)/shirayaki (plain grilled eel)/hitsumabushi (eel on rice with condiments and broth), etc.,” which lets you enjoy plenty of eel.

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It is located in Kabukicho (Shinjuku’s entertainment district), one of Japan’s largest nightlife areas, where foot traffic continues until late at night.

In addition to counter seats where you can watch the chefs at work up close, it also has table seating for groups on the second floor and a tatami room on the third floor with a Japanese style interior.

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The popular kushiyaki (grilled skewers) menu offers nine kinds, including rare cuts, so you can enjoy every part of the Domestic unagi (eel).

There are many ways to enjoy them, including a dry sauce that pairs well with alcohol and wasabi soy sauce, so be sure to compare the different flavors.

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The hitsumabushi (grilled eel rice bowl) is said to be a well-balanced dish, with thick unagi (eel) grilled over charcoal without steaming for plenty of flavor, paired with a sauce that is not too sweet.

The broth made from kombu kelp and bonito is said to be mild yet full of flavor. The sauce is seasoned to bring out the best in the unagi, and the unaju (eel over rice in a lacquered box) also gets high marks in reviews.

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Unasho Honten is a popular spot where you can enjoy a relaxed meal in a calm atmosphere that makes you forget the bustle of Kabukicho.

Along with unaju (grilled eel over rice in a lacquered box) made with high quality eel from Aichi Prefecture, they also offer other eel dishes such as kushiyaki (grilled skewers) and hitsumabushi (eel over rice served with condiments and broth).

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This place is known for serving delicious unagi (freshwater eel) from Aichi Prefecture, carefully grilled with close attention to details like heat level and cooking time.

The unaju (grilled eel over rice in a lacquered box) is especially popular, letting you enjoy eel prepared with the chef’s dedication and a sauce that has been added to since the restaurant first opened.

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This restaurant is said to have a good selection of local sake and Imo Shochu, and some customers order grilled eel skewers as snacks.

In addition to “kimoyaki (grilled eel organs),” they also offer an assortment of eel skewers that includes rare cuts. People say that everything they try is delicious.