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A specialty eel restaurant with a tradition of about 130 years. Be sure to stop by when visiting Kasuga Taisha Shrine!
The Tabelog Award 2025 Silver winner
Selected for Tabelog Innovative/Creative Cuisine "Tabelog 100" 2025
Just a 3-minute walk from TX Asakusa Station, enjoy a variety of Hakata skewers and grilled motsunabe! A hidden gem perfect for visiting with friends.
New Open on June 21, 2016 ◆ 2 minutes from Ningyocho Station, 5 minutes from Suitengumae Station ◆ Enjoy seasonal Japanese cuisine prepared by skilled chefs! Fresh eel is filleted upon order for a special touch. Relax in our modern Japanese private rooms.
Asahikawa Station, just a 3-minute walk away! Specializing in fresh lamb Jingisukan at Asahikawa Jingisukan Hitsujiya. Enjoy grilling in a pot shaped like Hokkaido! A memorable experience for your Asahikawa sightseeing! When you think of Hokkaido, think fresh lamb!
We have 6 seats available at the counter and table seats on the 19th at 8 PM. Thank you!
Selected for Tabelog Unagi "Tabelog 100" 2024
This is the main branch of "Unafuji," featured in the Michelin Guide and selected as one of Tabelog's Top 100 Restaurants!
Don't miss our meticulously crafted Chinese noodles! Enjoy a stylish atmosphere like a bar, with private rooms available!
Just 8 minutes from Ginza Station! Enjoy authentic Edomae sushi from 60 years of pride at Toyosu Tuna Wholesaler "Soma Suisan".
[5-minute walk from Shibuya Station] Enjoy fresh seafood, grilled dishes with straw, and drinks featuring Setouchi lemons at this slightly upscale izakaya.
Delicious beer, Genghis Khan, and Shabu-shabu at Yoyotei!
Selected for Tabelog Steak・Teppanyaki EAST "Tabelog 100" 2025
[New Opening on 8/27] Fresh eel prepared in-house, grilled over binchotan charcoal [8-minute walk from Shijo Station]
Selected for Tabelog French TOKYO "Tabelog 100" 2025
Experience the essence of Japan through French cuisine and rediscover the joy of food.
Enjoy a luxurious moment with "Noto Beef" and freshly cooked rice in a 200-year-old traditional Japanese house.