I made a reservation and visited on a regular day. It was a day with the concept of eating eel with my favorite senior colleague. Since the traditional eel restaurant does not accept online reservations, I decided to visit this new-looking restaurant. I thought the entire restaurant was private rooms, but we were guided to a spacious private room even though there were only two of us. Despite being a Japanese-style restaurant, they had a great selection of wines, which got us excited and we ended up enjoying various wines: - Champagne - Sauvignon Blanc - Chablis - Barolo - Merlot We shifted to red wine to pair with the eel and the meat course. Although Barolo was not listed on the glass wine menu, when we asked for a wine that would go well with the meat, they kindly served it to us. The meal course we had was the "Take" course: - Eel Sashimi: Refreshing and delicious! The eel sashimi had a light and refreshing taste, unlike the eel sashimi I had elsewhere, which was more like a pickled dish. The eel sashimi here still retained a warm eel aroma and flavor, with a refreshing seasoning that was absolutely delicious. - Today's sashimi: It included kelp-marinated red snapper, scallops, sea urchin, and salmon roe. We came for eel but were surprised to receive such a luxurious sashimi platter. I particularly love red snapper and kelp-marinated fish, so I was delighted. - Eel Roll: So fluffy! It was freshly grilled and warm. It had an irresistible fluffy texture for egg lovers. The eel sauce was sweet, and the seasoning was well pronounced. There were two pieces, and they were so delicious that we ate both without hesitation. - Grilled Eel: The plate was stylish and surprised us. I was curious about the backside of the plate. It was seasoned with Hiroshima seaweed salt, which complemented the tender eel meat perfectly. I wanted more of it. - Chawanmushi: It had okra and shirasu (whitebait) sauce. The main dish had no ingredients and allowed us to enjoy the taste of the egg itself (plus the sauce). It was a perfect palate cleanser. - A5 Wagyu Beef Charcoal Grill: It was Ichibo (ribeye) that day. We came for eel but got such good beef! I forgot to take a picture... It was cooked to medium-rare, allowing us to savor the flavor of the beef. The homemade ponzu sauce served with it was delicious with a strong dashi flavor. - Colorful Salad: It was served with the eel rice. It was surprising to have salad served at this point, but it was simply delicious. Perhaps it was meant as a palate cleanser... - Eel Rice: I asked for a small portion, but they served two large pieces of eel. The sauce was sweet, which was a new experience for me, but it was very delicious. The rice was also excellent. The small portion was just right. - Today's Ice Dessert: It was apple sherbet and Shine Muscat. It was perfect for the final palate cleanser. Before I knew it, I had finished eating. It was a great time and I highly recommend this restaurant. It is conveniently located near Nihonbashi Station and Tokyo Station. Thank you for the meal! Visited rating: 3.03

Just a short walk from Tokyo Station, Kanto charcoal-grilled eel restaurant Unasho offers a spacious private room perfect for two people. The modern Japanese atmosphere immediately puts you at ease as you sit down and enjoy a beer to start. The assorted appetizers and sashimi platter were beautifully presented and delicious, especially the thick eel rolls. The grilled eel without sauce had a refreshing taste, complemented by a touch of salt. The Ishikawa-produced ichibo was a standout dish, cooked in kombu broth. The mini eel rice bowl was surprisingly generous and perfectly cooked. I couldn't resist finishing every last grain of rice. For dessert, the Shine Muscat apple sherbet was a delightful treat. The eel course meal at Unasho, priced at 9,800 yen, was a satisfying and generous dining experience. I highly recommend it for families or business dinners due to the private room setting.

On Sunday, I made a lunch reservation and visited this restaurant. The entrance was a bit hard to find at first, but once inside, I found cozy private rooms. The meal was served all at once in a set meal style, and the eel in slightly sweet sauce was delicious and tender. The side dish of flounder dipped in broth was also tasty! It was unusual to have sukiyaki with eel. (Maybe because there was a steakhouse next door?) The staff were friendly and attentive.

My friend wanted to eat eel, so I searched for a lunch place and found a course meal for 7,200 yen. It wasn't cheap, but I thought it must be because of the eel. The eel that came out was very splendid. The staff at the restaurant were nice and the atmosphere was good too. The appetizer and dessert were elegant, and the sake was delicious.

Today, I had eel cuisine for the first time in a while. Everything was delicious, and I was able to fully enjoy the eel in the final eel rice dish, making it a very happy moment. If I ever feel like eating eel in the Nihonbashi and Yaesu area again, I would love to visit this place once more. Thank you for the wonderful meal! Eel Kaiseki Matsus 10-course meal 1st Course - Vinegared dish: The eel and seaweed vinegar dish brought out the sweetness and umami of the eel, and I couldn't help but finish it quickly. - Sashimi: Thick-cut scallops topped with luxurious sea urchin and salmon roe, truly exquisite. - Chawanmushi: The chawanmushi with whitebait was a first for me, and the sweet sauce made it very delicious. - Eel roll: The daikon radish was refreshing, while the egg and eel had a satisfying texture, a luxurious high-class egg dish. 2nd Course - Black Wagyu roast beef: Wasabi and dried bonito matched perfectly. The slightly chewy Wagyu beef also had a rich flavor. 3rd Course - Grilled eel: Enjoyed with wasabi and salt, a different way to savor it without sauce. *It is recommended to try this before the Wagyu beef. - Grilled Black Wagyu: Coated with garlic soy sauce, a delicious meat dish that doesn't seem like it's from an eel restaurant. 4th Course - Eel rice dish: The final main course. Plump, tender eel with an elegant sweetness in the sauce. Satisfyingly finished by mixing it with rice. - Salad, pickles, clear soup: Side dishes that complement the eel rice dish, each with a high level of elegance. 5th Course - Sorbet: Despite being full, there's always room for dessert. A refreshing yuzu sorbet that refreshes the mouth at the end.

I headed to a eel restaurant called "Yaesu Kanto Charcoal-grilled Eel Unasho" in Nihonbashi after finishing work early and having some time before my reservation. The restaurant had a sophisticated atmosphere with calming lighting. They had private rooms where you could enjoy your meal without being bothered by others. They served eel dishes and even had bottled beer, but I started with a premium beer called Peroni. The warm eel dish was delicious, served with seaweed, cucumber, and myoga. For sashimi, I enjoyed luxurious ingredients like spiny lobster, scallops, sea urchin, and salmon roe. I paired it with sake. The chawanmushi with shirasu and okra was slimy but tasty. In between sips of sake, I tried the fluffy eel-wrapped omelette. The charcoal-grilled black wagyu beef was perfectly cut for easy eating, served with Setouchi seaweed salt and homemade ponzu. The surface was crispy, allowing me to savor the rich eel fat. I enjoyed it with a red wine, Barolo, which complemented the meat well. The double-layered eel rice bowl was flavorful with rich eel fat. For dessert, I had apple sorbet with Shine Muscat apple pulp, which was delicious. It was a luxurious course of eel and meat that I thoroughly enjoyed.

The change of seasons has left me feeling a bit low on energy lately, so when a friend suggested we boost our spirits with some eel, I was all in! We decided to visit Unasho in Yaesu, known for their Kanto-style charcoal-grilled eel. Eel is said to be in season right now, so it was the perfect time to indulge. We made a reservation for a Friday night and were seated in a private room. The restaurant was bustling with customers, and the wine and sake selection was impressive. I ordered a sweet potato shochu with hot water to start. Before long, our eel dish arrived – it looked absolutely stunning! The eel was beautifully cooked, with a melt-in-your-mouth texture. The sweet and delicate sauce paired perfectly with the eel's richness, and the charcoal flavor added an extra depth of taste. The dish came with pickles, salad, and soup, making it a well-rounded meal. Unasho also offers lunch sets, so it's a great option for a midday treat. With a variety of drinks and courses available, and dinner service starting from 5 pm, Unasho is a convenient and delicious choice for any occasion.

Tonight, I had eel in Yaesu, eel, eel, eel... I will boost my energy! Yaesu is currently under redevelopment, so when I tried to go from Yaesu Chuo Exit, it was a bit of a detour, haha. Everyone, be careful when eating in Yaesu! You can't walk through the middle! The dishes I had were as follows: First, a toast with beer! - Appetizer: Eel sushi roll - Sashimi: Chef's selection of the day - Specialty: Eel roll Eel sushi roll and eel roll are the classics at this eel restaurant! The balance of vinegar is just right, and the eel has a nice texture. The eel roll is also large! This will definitely fill you up. The sashimi of the day included sea urchin! The purple leaves are microgreens. It was a refreshing sashimi. - Steamed dish: Shirasu (whitebait) Chawanmushi Shirasu in chawanmushi?! Yes, there was plenty of whitebait. Under the whitebait sauce, there was chawanmushi. It has a nice salty taste. I started drinking sake from around this point with Kariho and Saku. - Grilled dish: Grilled eel If you want to fully enjoy the taste of eel, go for the grilled version! I used to not like eel in the past and could only eat it with sauce, but since coming here, I have fallen in love with the taste of grilled eel. I enjoyed it with wasabi and salt! - Main dish: A5 Wagyu beef charcoal-grilled Wait, Wagyu beef is here?! Although the slices were not thick, the beef flavor was rich! The garlic that came with it added a strong flavor, making the sake go down smoothly. - Rice dish: Eel rice bowl You can choose the amount of rice, but since it was a course meal and I was already quite full, the regular size was just right! In the Kanto style, it's steamed and then grilled! It was tender. The soup was red miso soup, not liver soup. For dessert, there was sherbet and Shine Muscat grapes! The sherbet was quite cold, so I let it soften a bit at room temperature, haha. The restaurant is located in a somewhat inconspicuous place, but the staff were wonderful. It was a great dining experience!

Met my second son who lives in Tokyo at Tokyo Station and decided to go to this restaurant because he wanted to eat eel. The location was very easy to find, just a short walk from the Yaesu Central Exit, straight ahead. It's located in the basement of a building. Upon entering the entrance, the steakhouse is on the right and the eel specialty restaurant is on the left. We were guided to a private room, which had a beautiful interior design in black tones. We chose the eel course meal. We started with a toast with champagne, which was served in a glass, a nice touch. The restaurant seemed busy, which made us feel at ease even though it was our first time there. The eel dishes were delicious, with a good balance of flavors. The sashimi was fresh and the eel omelette was fluffy and tasty. We couldn't resist ordering sake as well. The grilled eel was flavorful and served with Maldon salt. We also enjoyed dishes like steamed okra with whitebait and charcoal-grilled Miyagi black beef. Finally, we had the eel box lunch, which was small but satisfying. The eel was tender with a crispy texture on the outside. The meal ended with apple sherbet and Shine Muscat, with the option of coffee or tea. The service and explanations at the restaurant were excellent, and we were able to relax in the private room. If I have friends visiting Tokyo, I would definitely recommend this restaurant. It was a wonderful dining experience.

On October 15, 2022, I visited this eel cuisine specialty restaurant for the first time with two friends. Located just a short walk from Tokyo Station Yaesu Exit, this restaurant is known for serving "Kanto-style" eel, which is typically steamed and then grilled. The restaurant is located underground in the vicinity of Nihonbashi, a highly competitive area for eel restaurants. Upon entering the stylish building and finding the inconspicuous menu sign outside, we finally located the restaurant after getting a bit lost with the help of Google Maps. Inside, the atmosphere was calm and sophisticated, more reminiscent of a dining bar than a traditional eel restaurant. We were seated in a private room and ordered the "Unagi Kaiseki <Ume>" course (8 dishes) priced at 9800 yen, along with additional dishes. The dishes we enjoyed included eel and cucumber sunomono, assorted sashimi with caviar, eel-wrapped tamagoyaki, grilled eel, okra and shirasu chawanmushi, A5 wagyu sirloin steak, colorful salad, eel rice bowl, eel liver, pickled vegetables, and a variety of drinks such as Asahi Super Dry, champagne, lemon sour, sake, and ultra-dry sake. What makes this restaurant stand out is its high-quality eel dining experience that exceeds typical eel restaurants. The dishes were all meticulously prepared and of high quality, and the elegant atmosphere of the restaurant allowed us to enjoy our meal leisurely. It would be great if they had a wider selection of sake. Overall, this restaurant is perfect for a date or a special occasion, and I recommend making a reservation in advance as it tends to get crowded quickly.

Visited for a lunch meeting. I think eel is something you can't eat in the Kansai region. It's steamed and then grilled, so it's fluffy and crispy. However, I feel like the sauce is too sweet. It might be a matter of preference. Eel is basically kabayaki, but regional variations can be the most prominent.

I love to eat a variety of dishes, so I find single dishes a bit dull. I love eel, but somehow eel rice bowls feel a bit lonely to me. Am I the only one who feels this way? For someone like me who enjoys sampling different flavors, a delightful eel course is perfect. I opted for the chef's special course. The meal started with Champagne. A cold spherical dish appeared, shimmering with gold flakes, containing freshwater eel. The sashimi platter featured red snapper, scallops, sea urchin, and salmon roe, all of high quality and satisfying. The scallops were particularly thick and deliciously sweet. The steamed egg custard was topped with whitebait sauce, a gentle and comforting flavor. A small salad was served, followed by a large and meaty eel rice bowl, accompanied by a slightly sweet eel sauce that I enjoyed. The rice was firm, just how I like it. For dessert, the menu listed seasonal sorbet, but we were pleasantly surprised with large Shine Muscat grapes. They were sweet and delicious. The private room had a calming atmosphere. While the selection of sake was limited, the wine options were decent. Overall, a lovely dining experience. ========== ★Chef's Special Course (9,800 yen) Seasonal steamed egg custard Sashimi platter Colorful salad Vinegared dish Chef's special eel rice bowl Clear soup Pickled vegetables Seasonal sorbet ★Champagne (2,500 yen) ★Rosso di Montalcino (2,500 yen) ★Merlot (2,800 yen) ★Yoichi highball (1,600 yen) *Prices include tax; 10% service charge not included.

Located near Tokyo Station, this restaurant serves eel dishes cooked over charcoal. I tried the lower-grade eel set meal for ¥7,800. The eel was grilled well with a crispy skin and a slightly sweet sauce. The portion size was a bit smaller compared to the standalone eel dish for ¥4,980. The meal included steamed egg custard, sashimi, pickles, salad, and dessert. The atmosphere in the private room was nice, with a good selection of wine and sake available. Overall, a satisfying dining experience in the heart of the city.

Today's meal was at this restaurant, "Yaesu Kanto Charcoal-Grilled Eel Unagi Ascend," located about a 5-minute walk from Tokyo Station Yaesu Central Exit. The eel was served in a vinegar sauce, giving it a refreshing flavor. The eel was tender and delicious. The sashimi for the day included scallops, sea urchin, sandfish, and salmon roe. The thick slices were delightful! The sea urchin was also delicious! The Shirasu Ankake Chawanmushi had plenty of whitebait on top, with cauliflower flakes adding a unique texture. The Special Unagi Donburi had a wonderful aroma when the lid was lifted! The eel was large and fluffy, with crispy skin that was delicious! The sauce was lightly applied, allowing for personal adjustment with additional sauce. It's great to be able to adjust the sauce to your liking! It also came with liver soup and homemade pickles. The liver in the soup was surprisingly large and delicious, with no strong taste. For dessert, we had Shine Muscat grapes, sweet and delicious! Fruit desserts are simple and tasty. We were able to enjoy our meal in a private room, which was very relaxing. Check out more on this blog: http://kapilog.yutabi.net/

Located a 3-minute walk from the Yaesu Central Exit of Tokyo Station, this underground restaurant offers private rooms for a relaxing dining experience. "Yaesu Kanto Charcoal-grilled Eel Unasho" serves a variety of dishes, starting with Eel Salad, where grilled eel is mixed with cucumber and vinegar. The sashimi platter includes Isaki, scallops, ikura, and sea urchin, all fresh and thick-cut. A colorful salad with beet dressing, Chawanmushi with whitebait and edamame, and a Shizuoka eel rice bowl are also recommended. The eel rice bowl is particularly delicious, with a thick and juicy texture and a refined Kanto-style sauce. The pickles and Shine Muscat grapes are also highlights. The enjoyable dining experience in a private room makes me want to visit again.

I was drawn in by the term "Kanto-style charcoal-grilled eel" and visited for the first time. As expected from Kanto-style charcoal-grilled eel, the eel's fluffy texture and taste were satisfying. If I had to say something, the sauce on the eel bowl was a bit too strong. It felt like the sauce was masking the goodness of the eel.

I went there from the ground so it was hard to find, but the eel was delicious and plump after a long time. My friend was full and left half of it, so I finished it for them. I was full and happy. It was quiet on Sunday, but it's a hidden gem! The stamina dish gave me energy, so I'll do my best again from tomorrow!

The service was excellent in a completely private room with attentive staff.

I was able to eat in a relaxed manner. The dishes were served beautifully and at the right timing, and the staff were always standing in the aisle, making it easy to place orders.

I have never had eel that was so plump and lacked a steamed texture like this before. It's neither Kanto-style nor Kansai-style. I will never go back again.

The staff's customer service was excellent.