On Christmas Eve, it's gotta be eel! After longing to revisit for a while, I finally made it back to Watabe-san in Kasuga after two years. It seems like their popularity has soared even more since they've been on TV recently. This time, I was lucky to get a reservation, but walk-in customers without reservations were all turned away. Regardless of the season, I recommend making a reservation for your visit. This time, I chose the local grilled eel, something I've been curious about for a while. I was even shown the eels before they were cooked and given the choice of head or tail! What a delightful service. It was the first time a restaurant has ever done something like this for me. The eel looked incredibly fresh with the blood properly removed. Of course, I chose my favorite tail. For the eel bowl, I opted for the basic steamed version. Today's eel is from Mikawa Isshiki in Aichi Prefecture, and it's grilled over charcoal. ▶︎ Ordered Items: - Local Grilled Eel (Shirayaki) - 3,960 yen - Eel Bowl (Deluxe) - 5,500 yen ○ Grilled Eel Wow! I couldn't help but strike a victory pose. The sizzling sound and the indescribable savory aroma from this fox-colored eel... You can tell it's cooked at very high temperatures just by looking at it. Despite that, there's minimal char on the skin, the flesh is firm, and the cross-section is clean, which is a major plus point. This is definitely going to be delicious. The variety of condiments, including rock salt, wasabi, vinegar citrus, whole peppercorns, and whole sansho peppers, was impressive. The portion size is for 3 people. Trying it out... Wow, this is an outstanding grilled eel. I nearly burned myself, it's been a while since Fish Masashi. It's cooked thoroughly at high temperatures, resulting in a plump, fluffy texture that melts in your mouth. The skin is crispy from being well-cooked, yet the gelatin underneath is meltingly tender, making the skin delicious too. The eel has been cooked at high temperatures, so the fat is well distributed, resulting in a very smooth texture and excellent mouthfeel. Plus, there's no unnecessary charring, so you can really taste the moisture, which keeps it refreshing. The eel is lively because of its freshness, but it's also because of the quick cooking time. The skin isn't too tough or too soft; it's perfectly balanced with the thickness of the flesh. The use of charcoal has definitely improved since last time. It was evenly cooked without any unevenness. All the condiments were delicious too. It's no wonder they pay so much attention to the condiments for the grilled eel. The rock salt was coarse and flavorful, very tasty. Grilled eels of this size from aquaculture tend to be heavy with fat, but Watabe-san's eel still leaves you wanting more. Highly recommended. ○ Eel Bowl Opening the lid again, another victory pose. It's a pretty large tiered box, and you can't see any rice at all because it's packed with eel. This one's also for 3 people. It's quite steamy, and you can just about hold it with chopsticks. Trying it... This is delicious! It's even better than I remembered. The steaming is predominant, with a soft and gooey texture that's drinkable. The plumpness of the flesh and the fluffy texture are irresistible to those who love soft and gooey textures. Up until now, it's just a slightly tasty steamed eel, but Watabe-san's eel shows its grilled presence afterwards. The premium flavor from the three-dimensional cooking, smooth texture, the gelatinous feel of the skin, and the fragrant flavor of the sauce. These are all plus points that come from grilling. Despite being steamed, it's richer in fat compared to the local grilled eel. Last time, I felt the fat was a bit heavy, but this time, it's completely different. I sense sweetness and robust flavor. Perhaps the cooking temperature has changed. Watabe-san's sauce is a sharp type with a noticeable soy sauce flavor. It also has a hint of mirin, giving it a subtle sweetness, not too overpowering. In the case of the broiled eel, it has a fragrant presence, but it doesn't overpower the taste of the eel. The aftertaste is also refreshing. I should have ordered extra rice. The eel is large, so it seems like it would be better balanced with extra rice. The rice is cooked perfectly. There's plenty of sauce drizzled over it. And here too, you can taste the benefit of grilling.

Today's lunch reservation was at 11:30, and I booked it a month in advance. I was so excited! I pre-ordered the filet and liver grills. For other dishes, we had a assorted pickles plate, not the usual ones that come with eel, which was great. It included okra, burdock root, daikon radish with sake lees, and pickled Japanese mustard spinach. We also had eel liver and grilled eel. Today, we ordered the locally grilled eel. The main dish was the deluxe eel box! Although the Yama box is recommended, the deluxe is quite substantial, so I usually go for that. It's still pretty large! The staff at this restaurant are not as busy as you'd expect from a popular place, so you can enjoy your meal comfortably. Well, for lunch, it usually takes about an hour and a half. Even so, we leisurely enjoyed three rounds of bottled beer and sake. If you want to take it even slower, the evening might be better. For lunch, they have two time slots: 11:30 or 13:00.

I ordered the premium eel rice bowl with liver topping for around ¥5,000. I also got a drink and sesame tofu. The complimentary dish was yuba and ikura, and it was incredibly delicious! It takes about 30 minutes for the eel to be served after ordering, so I enjoyed the sesame tofu and the complimentary dish while waiting. The eel was plump and incredibly delicious! The liver topping was also good. As it was a Friday night, the restaurant was bustling with people. The customers seemed to be mainly office workers (slightly older), and there were also noticeable executives. It's perfect for a date or business entertainment! ⭐︎

We gathered at this restaurant because my junior colleague wanted to eat eel. Despite the high ratings and prices on Tabelog, I nervously entered, but it didn't feel too intimidating. While there was the option of a regular eel bowl, we decided to go for the "Enma-ju" which allows you to enjoy both broiled and grilled eel. They also provided condiments for flavor variation, and halfway through, they served dashi broth. Thanks to that, we could savor the eel without getting tired of it until the end. I'd love to come back here whenever I crave eel.

Had a business lunch at Watabe-san with an important client. Despite the disappointment of it not having the traditional ambiance of an established eel restaurant due to its relocation, the overall experience was fantastic! We had the "Special Deluxe Eel Box (with liver sashimi and pickles)" reserved. Before that, we started with "Umaki" and "Eel Simmered in Soy Sauce." Umaki is a bit pricey, but the portion and taste exceed the cost. It gently envelops the stomach with its kindness. The simmered eel is also outstanding, with flavors exploding in the mouth. And here it is, the eel box. Of course, it's not cheap, but considering current prices, it's reasonably set. Moreover, upon opening the lid, a surprising amount of eel is packed inside. The rice portion is modest. It's soft, with just the right balance of sweetness and richness. It was a highly satisfying eel box lunch. Thanks for the feast!

I visited the day before the Day of the Ox. I had the same dishes as last time: grilled eel liver, grilled eel fin, and eel roll with eel on rice, all of which were incredibly delicious. Since I don't have the opportunity to eat eel anywhere else in Tokyo, I can't compare, but it's exceptionally excellent. Both the food and the service.

This is my third visit, and the eel is delicious as always. This time, I ordered the specialty dish called "Enma-ju." It was delicious. Continuing from last time, I ate too much. The "Enma-ju" allows for various ways to enjoy it, which is nice. It might be a matter of preference, but personally, I prefer the "Unaju" with grilled eel on rice plus the grilled eel on its own. However, the "Enma-ju" is also delicious. Additionally, the other photo is of smoked eel, which was also delicious (it wasn't listed on the menu but was recommended to us). The photo shows it partly eaten, accompanied by honey, dried grapes, and cheese.

Spring Day Unagi Watahen (Enma-jū with liver) is a renowned long-established restaurant founded in 1948 (Showa 23), well-known for its popularity in Tokyo. Reservations are essential, typically recommended to be made 2-3 weeks in advance depending on the day, time, and number of people. Due to the restaurant's policy to only offer takeout on July 30th, which is the Day of the Ox, I visited two days earlier. They procure thick and fatty eels carefully selected from long-time suppliers, match the sizes, skillfully skewer them, pre-cook over charcoal, then steam them slowly with tea leaves before grilling over high-quality charcoal with their secret sauce passed down for over 70 years. Their specialty Enma-jū features superb grilled eel with two layers of broiled and grilled eel, accompanied by condiments and broth, allowing various eating styles like eating with rice and wasabi, or finishing with ochazuke. The piping hot, fluffy broiled and grilled eels deliver an indescribable deliciousness that's almost tear-jerking. The liver and pickles are also excellent, and turning the broiled eel into ochazuke is unbelievably tasty. Truly remarkable, thank you for the feast!

It was my first visit to Watabe-san's, which I reserved two days before the Midsummer Day of the Ox amid the scorching heat that persisted for several days. Arriving 10 minutes before opening, I found several people already waiting outside the restaurant, indicating it was fully booked for the day. Once inside and seated, I started with a refreshing highball. I had pre-ordered the course with an additional serving of grilled eel liver. For starters, I ordered the grilled eel and foie gras. The appetizer was refreshing, with crisp cucumber complementing the delicious eel with just the right acidity. I added another highball and got a salad course of watercress and scallop. The grilled white eel in the course was served with salt, wasabi, sansho pepper, and black pepper, with crispy skin and tender flesh—a delight to savor. It was so good that I had to switch to sake! We ordered a bottle of Kuro Ryuu to accompany the course. The sashimi course, consisting of tuna, amberjack, and flounder, was a perfect match with the additional grilled eel liver, enhancing the flavors. My husband, daughter, and I shared the extra serving of grilled eel and foie gras, which had a French touch to it. Looking at the menu, I noticed they also offered caviar and other exciting options, promising a diverse culinary experience. Before the main dish of eel rice, they checked with us regarding the portion sizes: my husband and I opted for smaller portions, while my daughter went for the regular size. The eel rice was simply divine, with just the right sweetness and piping hot rice. Although we went for the course this time, I realized you could enjoy just the eel rice or various à la carte dishes as well. It was a delightful feast.

The eel dish was amazing! I made a reservation a month ago. They had two time slots: 5:00 PM and 7:00 PM, but even the 5:00 PM slot was fully booked a month in advance. When I ordered beer, they brought complimentary appetizers. We shared the eel roll for two. Then came the eel rice bowl. It was tender and delicious. You can choose from plenty, regular, or small rice portions.

Unagi, unagi, unagi! [Watabe] - Ooenma-ju, Umaki, Liver Grilled, Shira-yaki. On this day, it's the Black Cat's Birthday♪ Just a little while ago, we celebrated the black cat's birthday at one of the eel restaurants it loves, "Watabe." The birthday celebration with a favorite Unagi Ooenma-ju at the beloved restaurant is too delightful! "Watabe" has earned the Michelin Bib Gourmand for 6 consecutive years and is currently a popular third-generation eel restaurant. On this day, the restaurant was fully booked all day, so advance reservations are essential. The voluminous menu includes Shira-yaki and Kabayaki, as well as the enjoyable "Ooenma-ju" with grilled eel (250g) and white-grilled eel (250g). The carefully selected eel is meticulously prepared and grilled over binchotan charcoal, resulting in exquisite eel dishes. Despite the generous portions, every bite is delicious until the end. Happy birthday to the black cat! Freshly grilled and piping hot "Umaki" is available in limited quantities and requires advance reservations. The "Liver Grilled" and "Shira-yaki," both exquisite in their own right, are grilled using traditional methods, delivering a satisfaction level of exquisite taste. ┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈・1-9-14 Koishikawa, Bunkyo-ku, Tokyo 3 minutes walk from Kasuga Station Business hours: 11:30-14:30 / 17:00-21:30 Closed on Wednesdays and Thursdays.

"Not at all, the day my heart was captured by eel! (laughs) If I were to say whether I like or dislike "eel," I do like it. However, in the past (before starting a food blog), I visited a few famous eel restaurants, thinking, "Well, it's delicious," but never felt the urge to investigate further. I usually satisfied my cravings for eel at a nearby place. Not long ago, while watching the TV show "KinKi Kids no Bunbuboon," which I've been following for a while, there was a feature on 'Kitchen Cars,' and I was shocked by the eel kitchen car they showcased. So, my motivation was to start with the main store and see how it goes, not influenced by Michelin stars or being in the top 100 restaurants. A bit of a preamble, but personally, I dislike the old-fashioned approach of restaurants that say, "Customers are not welcome, and reservations are full for the next year or two." It's unacceptable, especially for places like yakitori or fugu, which are within reach with some effort. Creating a couple of new slots per week should not be a problem. The type of restaurants that are complacent with their long history and popularity really annoys me. The population is decreasing, and it's not just about the present moment. That's where the eel kitchen car comes in! I resonated with its innovative and appealing concept. [Received Dishes] - Course ¥8,800 + (Upgrade to Special ¥1,800). - Beer ¥800 x 2. [Course Contents] - Amuse-bouche / Young Ayu (sweetfish): Delicate saltiness from the start, paired well with a refreshing beer. - Salad / Kyoto Mizuna and Jaco Salad: Bitterness from fresh Mizuna, combined with the sweetness of Jaco, a simple yet vibrant dish that showcases the liveliness of the ingredients. - Sashimi / Tuna, Shima Aji, Hirame (flounder): I was already satisfied with the first two dishes, and this further solidified my expectations. Clearly, a place with a discerning eye for quality sashimi. - Charcoal-grilled and White-grilled Eel: The best eel experience of my life. The skin's grilling was superb, capturing my heart with a fluffy texture and a taste of fat and umami that I had never experienced before. "Eel can be this delicious!" - Special Premium Eel Donburi: Initially thought a regular portion would be enough, but it got intense towards the end, and I regretfully left some rice. It didn't evoke the same level of awe as the white-grilled eel, but it was still incredibly delicious. - Homemade Ice Cream: Refreshing as a palate cleanser. [Overall Impression] The restaurant has a comfortable atmosphere without a high barrier, and the staff are pleasant. The course content rivals top-notch Japanese restaurants, and I was satisfied. However, looking at the menu, I realized that some items require reservations, so next time, I'll definitely make a reservation and try some a la carte dishes. I thought it would be my top choice for the year, but looking at the 'One Dish Menu,' there are too many tempting items, and I can't resist the desire to go again soon (laughs). Thank you for the feast."

6th visit. On July 30th, which is the midsummer day of the Ox, I decided to hit up Watabe, my go-to eel restaurant, to have eel before that day. ■ Inside the restaurant As usual, fully booked with reservations. It's best to reserve early when coming here. I had requested the must-have item, liver yakitori, in advance, but it seems they didn't have good ones today, so it wasn't available. Instead, I ordered the fin grilled with salt (600 yen), liver grilled with salt (600 yen), eel liver sauté (1200 yen), and deluxe eel rice bowl (5600 yen), along with homemade ginger ale (900 yen). ■ Impressions ❶ Fin Grilled This was my first time trying the fin grilled here, and it had a unique texture. When you chew, it melts in your mouth, perhaps due to its high fat content. And above all, it has a strong eel flavor, incredibly delicious! This is irresistible for sake drinkers! They mentioned they use the equivalent of seven eels for one skewer. ❷ Liver Grilled This was also my first time trying the liver grilled here. It's a skewer of various textures of offal, offering a variety of textures and flavors. This is also fantastic! ❸ Eel Liver Sauté with Egg Yolk A must-have item at this restaurant. I've lost count of how many times I've had it, but it's consistently delicious. Especially when you sprinkle plenty of sansho pepper on it, it's blissful. ❹ Deluxe Eel Rice Bowl For the past two visits, I've had the Enma Special, which allows you to enjoy both grilled and broiled eel, so it's been a while since I had a regular deluxe eel rice bowl. However, they served it in a special way this time, and it was incredibly delicious (laughs). I'm truly grateful to the restaurant. ■ Koishikawa Korakuen Garden After having eel, I went to Koishikawa Korakuen Garden to kill some time. Because of the heat, there were hardly any people there (laughs). In the garden, there was a pair of mallards, and a male mandarin duck out of season. And amazingly, I spotted a jewel beetle! It must have been decades since I last saw one. I was surprised to find a jewel beetle right in the heart of the city.

I went with my family, the food was delicious, but I overate (hence, 4 points, sorry). We had White Grilled Eel (2 servings) and Caviar-topped Deluxe Eel Rice Bowl. I highly recommend the eel consommé soup; it's unique and worth trying. For the caviar, it's best to pile it on generously. You can put it on the tail or the belly, but personally, I prefer the tail. Will come again!

I went to have lunch in Koishikawa, Bunkyo Ward. I visited "Watabe" which is located a few minutes' walk from Exit A5 of Kasuga Station on the Toei Subway Oedo Line. A few years ago, I had tried to make a reservation through the restaurant's website, but due to a slight misunderstanding, I couldn't visit. I refrained from visiting for a while, but since they are open on weekends, I made a reservation by phone and visited on Sunday for lunch. After admiring the hydrangeas at Hakusan Shrine, I moved to Kasuga, just one stop away on the Mita Line. "Watabe" is located on the first floor of a high-rise apartment building. The characters on the signboard are a bit difficult to read in kanji. I arrived before the opening time of 11:30 AM, and there were already several groups of people who seemed to have reservations gathering gradually. Since reservations are essential, there wasn't much of a line. At 11:30 AM, the restaurant opened. I told the staff my name and was escorted to my table. A linen towel was presented. First, I had a draft beer, "Amber Yebisu," and made a toast. The "filet steak" that I had ordered when making the reservation was served. It was delicious, with just the right amount of salt, perfect as a drinking snack. I had also requested the "grilled shirayaki" when making the reservation. They even showed me the skewered raw fish before grilling it. O-san, a young handsome waiter, took care of our table. His service was excellent, starting from the phone reservation to the actual service on the day. The grilled shirayaki had crispy skin and tender meat, very satisfying. We ordered "unagi (eel) donburi," with my companion having the "jou" (standard) and myself having the "tokujou" (special). The unagi donburi was served after about 25 minutes. The eel was rich and flavorful. Very delicious indeed. There were green and red cans on the table, "Yagembori" and "Sansho powder." Both seemed to be related to Japanese pepper. Since it was a two-round lunch, we stayed for about an hour and a half. It was a perfect balance with a little alcohol and the flow of eel dishes. But it was so comfortable that I wanted to stay a little longer. I encountered an eel restaurant that is the best in terms of taste, service, accessibility, and personal preference. (Visit rating: 3.80)

About a month ago, I made a reservation and visited Watabe, an eel restaurant in Kasuga, which is selected as one of the Michelin Bib Gourmand eel specialty stores. It's about a 3-minute walk from Kasuga Station! Those who visited without a reservation were turned away. We had the special unagi (eel) course starting from 5:00 p.m. The appetizer, clam, was delicious, and the separately ordered simmered conger eel was exquisite! Unfortunately, dishes like grilled eel liver had to be ordered when making the reservation, so we couldn't try them this time. The special unagi dish was tender, thick, and exactly to my liking. I would love to visit this restaurant again. Thank you for the wonderful meal.

We had a great time with my child. It's been a while since I've thought about becoming a regular at this eel restaurant. Personally, I recommend the grilled (local grilled version). When you order grilled eel at other eel restaurants, it often tastes steamed, but the local grilled version has a distinct grilled flavor. Also, you can enjoy dishes with foie gras, which you can't find at other eel restaurants.

¥5500 Unagi-don (eel bowl) Tokujou (superior) with liver sashimi attached in the Kanda-gawa area, at Unagi no Watabe-san near Kasuga Station. One of the four eel restaurants awarded Michelin Bib Gourmand in 2023. When making a phone reservation, you choose either 11:30-13:00 or 13:00-14:30. I was relieved to secure a seat with a reservation made 10 days in advance. I also ordered the Unagi-don Tokujou for this day. It was a day of heavy rain and strong wind. I finished my morning work quickly and got ready for the meal. Today, the "full" sign was a comfort to see. Regardless of the weather, delicious food attracts people. When I entered, there were people waiting, but I told them my reservation name, and they guided me straight to my seat. The menu provides detailed explanations of the amount of eel and the grilling method. The Unagi-don has a thick, fatty eel, the Tokujou is one whole eel (250g), and the Jo is cut (180g). The Enma-don, which I saw for the first time, allows you to enjoy both grilled and steamed eel. ♡♡ Unagi-don Tokujou with liver sashimi served in 15 minutes. I had already ordered the Tokujou, 250g! Thick, fatty, and juicy eel, one whole piece! Oh my... it's melting... The uniform grill marks don't bother me even when I bite into them; everything just melts. The skin is also soft and fluffy. The rice is delicious too. The sauce is refreshing. You can even eat it with a mountain of rice! ♡ As soon as I opened the liver sashimi, the scent of young corn filled the air!! At the bottom, there were root hairs. The sweet scent of early summer? Chewy black sesame tofu. I used to find the smell of liver sashimi and the like unpleasant, but it goes down smoothly. The grilled liver is as concentrated as clams. I admire the rarity and compatibility of the ingredients. ○ Pickles: cucumbers, carrots, daikon radishes, Chinese cabbage, and Nara pickles. It was nice to have a female staff member called Hitomi who was always cheerful and polite. Both men and women quickly poured a sip of tea into my cup. Continuous movement and hospitality, caring for all tables. I decided to learn from the revered reviewer and make a reservation for Christmas Eve...! Table condiments include Gifu Sansho pepper powder and normal Sansho (red can). I'll come back for the Da Enma-don next time. Thank you for the meal. June, Friday, 13:00 (reservation) - 14:00

I finally made it to this day after reserving quite a while ago. It was worth coming to Kasuga. The interior of the restaurant is more beautiful and spacious than I expected. I upgraded to the top-quality eel rice dish by adding 1000 yen to the 8800 yen course. I changed my drink to draft beer, Kokuryu sake, Hidatakami sake, and red wine from the Rhone region. There were also various types of wine available. The alcohol paired well starting from the cherry shrimp appetizer. The grilled eel is said to be Kansai-style, but it's crispy and has a wonderful texture. The fluffy eel rice dish with less rice had a good balance, and I thoroughly enjoyed it until the end. Are the affluent people from Bunkyo Ward regular customers here? I was very satisfied with the great atmosphere.

A renowned eel restaurant just a 5-minute walk from home. They offer a premium eel rice bowl set with sashimi starting from 11:30 a.m. for ¥6,820. I started with a beer, Ebisu Amber Beer. Then came the sashimi: tuna, sea bream, squid, topped with sea urchin. The sea urchin was sweet, without any fishy smell, very delicious. The main dish, the premium eel rice bowl, comes with options for rice: small, regular, or large. Despite being a big eater, I found the regular portion of rice to be sufficient. They offer two types of sansho pepper: regular and a stronger Hida sansho pepper. The Hida sansho pepper has a sharp tingling sensation, but it can overpower the flavor of the eel, so I tried both with and without sansho pepper. The eel itself had no smell, a subtle smoky aroma, and a strong sweetness. Therefore, personally, I recommend eating it without anything else. The accompanying clear soup surprisingly contained young corn. I heard that the owner has a French background. I'm looking forward to trying their evening course next time.

I had an incredibly luxurious lunch, starting with Japanese sake in the afternoon and indulging in grilled and broiled eel along with an exquisite eel rice bowl deluxe. The eel rice bowl was steamed before being grilled, which made it very plump and it paired exceptionally well with the refreshing rice. The service at the restaurant was polite and very pleasant. Thank you for the wonderful meal.