Unagi is a favorite dish of mine. Today, I visited the popular restaurant "Unagi Tokitou" in Azabu-Juban. The owner, Mr. Tokitou, spent 15 years honing his skills in Azabu-Noda Iwa after graduating from junior high school. He has worked as a head chef in various establishments, including overseas experiences in France. In June 2018, he opened the world's first Unagi French Kaiseki Tokitou in Azabu-Juban, and it has been thriving since then. I've actually met Mr. Tokitou before during his time at "Ginza Tokitou," where I interviewed him as an eel guide for All About Unagi. You can find the article from that time here: [link]. I remember his dedication to eel even back then. It was a delightful reunion with Mr. Tokitou after so long. In 2018, Mr. Tokitou opened his own restaurant, French Kaiseki Tokitou, in Azabu-Juban, specializing in eel cuisine. We indulged in the eel lunch kaiseki course. The lunch course starts promptly at 12:00 for everyone. First, we enjoyed the "Tokitou's specialty eel bar," where the acidity of tomatoes perfectly complements the grilled eel. Today's eel, sourced from Aichi Prefecture, was showcased to all customers. Sitting at the counter, you're right in front of the kitchen, creating a lively atmosphere where you can watch the cooking live. Mr. Tokitou sliced, skewered, and grilled the eel right before our eyes. We started with a soup containing fried eel and marinated turnips. I love the crispy texture of the fried eel. Then came a trio of appetizers: Umaki (eel rolled with egg), served with Arima sansho pepper; Cream-stewed lobster with eel, rich and flavorful; and Eel liver pate, condensed with umami, perfect with sake. Since it's French Kaiseki at Unagi Tokitou, we enjoyed some wine. We had a glass of Carré Pinot Noir. It's rare to see a chunk of prosciutto in an eel restaurant, but there it was at Unagi Tokitou. Then came the "Shirayaki," grilled eel served with prosciutto, sudachi citrus, wasabi, plum paste, salt, and yuzu pepper. Mr. Tokitou entertained us with anecdotes about eel and plum pairings, debunking myths as he proceeded with his eel theater. The prosciutto and plum paste perfectly complemented the crispy and crunchy Shirayaki. Next up was eel pasta, made by tossing penne with eel in tomato sauce. It's impressive how eel can be cooked deliciously in both Japanese and Western styles. Finally, it was time for the finale: Unaju, grilled eel over rice. Mr. Tokitou proudly presented the grilled eel, and along with it, a 3-minute hourglass was served. He instructed us to open the lid when the hourglass ran out. Ah, I see, the eel is steamed inside the box. By the way, I requested the rice to be on the firmer side. We could savor the high-quality fattiness of Aichi's eel, tenderly steamed inside the box. It's evident that Mr. Tokitou is getting closer to his ideal grilled eel, different from the "Ginza Tokitou" era. I found Unagi Tokitou's eel cuisine quite innovative, reflecting Mr. Tokitou's background of apprenticeship at the renowned Noda Iwa and his experiences in France, where eel is also used in European cuisine. The collaboration between traditional Japanese eel cooking methods and French techniques holds promise for the future. You can also enjoy the famous Unagi Burger at Unagi Tokitou in Azabu-Juban. Date of Visit: March 23, 2021 Location: Azabu-Juban, Minato-ku, Tokyo 2-5-11 AZABUMAISON 201 Closed: Sundays, Midsummer Day of the Ox, Mondays and Thursdays for lunch Official website: http://tokitou-unagi.jp/ More information on Tabelog: [link]

When it comes to eel, many people often think of dishes like grilled eel over rice (unaju) or eel kabayaki. I am no exception. This time, I visited Chef Tokito, who is known for combining Japanese and Western influences in his eel dishes. I had been looking forward to this visit for a while, and finally, the day arrived. Chef Keiji Tokito has been devoted to the art of cooking eel for 21 years, and his passion and skill shine in his creations. He recommended pairing eel with Western spirits, so I opted for red wine. The first surprise of the day was the Eel Burger, the flagship dish of the restaurant. It features grilled eel sandwiched between soft buns, along with lettuce, tomatoes, and flavor-enhancing elements like mustard. The combination of the succulent richness of the eel and the freshness of the vegetables was delightful. The eel is seared with a burner just before being sandwiched, giving it a smoky aroma. The eight-dish course included a variety of inventive dishes. The Liver Pate had a pleasantly bitter and creamy taste, while the croquette was hot and had a sticky texture. The eel roll had a gentle and comforting flavor, and the White Sauce Eel was reminiscent of a French dish, combining the richness of white fish and white sauce. The presentation of each dish was vibrant and colorful, surpassing expectations. The Grilled White Eel, with its crispy exterior and tender interior, was artfully arranged and garnished with wasabi, yuzu pepper, and Spanish ham. The ham's saltiness complemented the simple umami of the eel, creating a harmonious pairing. Unlike kabayaki, which tends to have a bold and heavy flavor, the grilled white eel was surprisingly light, especially when enjoyed with the ham. The Pasta, entwined with eel and tomato sauce, and topped with a sprinkle of cheddar cheese, showcased a remarkable fusion of the acidity of tomato sauce and the savory taste of eel. It was a well-executed dish with a perfect balance of flavors. Despite trying various innovative dishes, the Unadon (grilled eel over rice) still made an appearance, confirming that, after all is said and done, eel over rice is a timeless classic. The perfectly grilled eel with sweet sauce, paired with Chef Tokito's carefully selected rice, created a moment where one couldn't help but feel grateful to be Japanese. Unexpectedly, Chef Tokito served a glass of red wine without me specifically requesting it. I initially thought it was a complimentary gesture, but it was included in the final bill. Regardless, the pairing of red wine with the dishes was exceptional and well worth it. For dessert, a crushed cookie, vanilla ice cream, strawberry ice cream, yogurt sauce, and topped with strawberries were served. The French-inspired eel cuisine at Chef Tokito's establishment was truly impressive. His gentle and informative approach to customer service added to the overall experience. The various dishes challenged my preconceptions about eel, making it a memorable and enjoyable culinary adventure. Thank you!

I made a reservation through Tabelog's online booking system and tried out this unique restaurant called "Unagi Jitou." The lunch course offered a fusion of Japanese and Western dishes at ¥14,000 per person. We started with an eel burger served on a Frank Muller plate. The course included smoked eel salad, eel ham, eel liver pate, grilled eel with prosciutto, eel pasta with tomato sauce, and an eel rice bowl. Both dishes were deliciously prepared. Thank you for the wonderful meal.

Visited for lunch. With more restaurants becoming difficult to reserve, it's great that this one is easy to book. They offered an intriguing course menu with several Western-style approaches, but I found the simple grilled fish and eel rice bowl to be delicious.

I felt like having eel and went to the famous restaurant called Tokimune in Azabu-Juban. The cheerful chef at the counter explained the dishes while skillfully preparing and serving them. There was a whole log of raw ham, which caught my interest, and I couldn't resist ordering it. The eel, as well as other dishes, were delicious. Thank you for the wonderful meal!

I'm Little Tooth, also known as the Northern Stroller. I visited alone on August 5th. I must say, the cost performance was extremely poor. The service was amateurish, and I felt like they only cared about regulars and belittled others. My satisfaction level was very low. I didn't even feel like taking photos of the dishes from the second item onwards. I just patiently waited for this frustrating time to pass.

On August 6, 2023, at 1:00 p.m., I visited "Unagi Tokimama," a place I had been curious about for a long time. Instead of opting for a set course, I chose dishes a la carte for lunch. I usually only choose eel from Kansai-style restaurants, but I had been wanting to try "Unagi Tokimama," which I often see on Instagram. The eel changed my perception that it shouldn't be steamed! Personally, I came to like Tokimama-san's grilling style. I find Kanto-style eel to be a bit fluffy and not to my taste. However, Tokimama-san's kabayaki had a crispy surface that seemed to seal in the umami flavor inside. It's similar to the method often used for steaks. The charcoal was also meticulously controlled, and it felt like they were grilling it with utmost care. It's truly a great combination of the best of Kanto and Kansai styles. Next time, I want to try the evening course and enjoy it with sake! ★ Eel prosciutto (shared with a friend) ★ Wasabi-pickled eel (shared with a friend) ★ Eel burger ★ Grilled eel with caviar (shared with a friend) ★ Lunch Kabayaki-don (eel over rice) was really delicious. Thank you for the meal!

I came all the way from Kansai to Tokyo to eat my favorite dish, eel. It was my first time trying eel in Tokyo, and I opted for the caviar truffle course. The fusion of eel with French cuisine was delightful, with dishes like smoked eel and eel pâté adding a unique twist. The famous eel burger was incredibly delicious, with soft and fluffy buns. The wasabi dip for the eel was a perfect accompaniment. The Frank Muller drinks complemented the meal perfectly. The grilled eel was crispy and delicious, and the deer loin had a French touch to it. Finally, I had an eel rice bowl with less rice, and even though it was prepared in the Kanto style, which tends to be fluffy, it was still very tasty. Since I prefer the crispy texture of the Kansai style, I'd like to try a Kansai-style restaurant next time.

The atmosphere of the restaurant, the taste, and the staff's service were all excellent!! The grilled whitebait was delicious, and it was fun to create my own flavor. Even if you're not a fan of eel skin, you'll definitely enjoy it with that crispy texture! Seriously. Trust me, everyone!!! Haha. It's a restaurant I definitely want to visit again.

One of the eel restaurants I've been wanting to try. Since it's my first time, we didn't opt for the set menu but chose à la carte instead. While the counter seemed to be for those having the set course, we were seated in a private room towards the back. The room was adorned with various items like Moët, Dom Pérignon, and Armand de Brignac, with even a Frank Muller watch placed conspicuously, which felt a bit out of place in the traditional Japanese setting. Nonetheless, we decided to start with grilled eel skewers. The scent of sansho pepper was so prominent that it almost overshadowed the eel itself, but it was delicious. Next up was the eel rice bowl. We were instructed to wait for about 3 minutes with the lid closed, presumably to let it steam. When we opened it, it revealed a Kanto-style eel fillet. The flesh was tender, and the sauce was delightful. The aroma of sansho pepper was particularly impressive, making me almost want to take some home. Although it was just one piece, it felt substantial with its generous portion, leaving us feeling quite satisfied.

I made a reservation for a dinner course at an eel restaurant. I was surprised by the successive dishes that came out, but each one was visually stunning and truly impressive. I was a bit worried about whether I could eat the last dish, the eel rice bowl, but I managed to enjoy everything. It was all very delicious.

I visited the restaurant alone after making a reservation online for what they call the "top 100 restaurants." I had a course meal with draft beer and sake, and the total came to ¥32,600. The price of the sake wasn't listed separately. Here's my review: - Eel Burger: It lacked a strong eel flavor and was easy to eat with mustard, but personally, I found it unnecessary. I would have preferred to start with the appetizers immediately upon arrival. - Smoked Eel Salad: It was surprisingly tasty with olives and pink peppercorns adding nice accents. - Assorted Appetizers: Each item was delicious, with the sea urchin, crab, and salmon roe particularly outstanding in terms of flavor and quality. - Eel and Summer Vegetable Terrine: The taste was decent, but I kept thinking about when the main eel dish would arrive. - Grilled Eel Liver: It was tasty, but my mind was already on the eel rice bowl; I wasn't fully focused on the taste. - Grilled Eel: It was surprising how well it paired with the raw ham, but I still couldn't wait for the eel rice bowl. - Venison and Eel: It might have been delicious, but it felt unnecessary with the eel rice bowl on the horizon. I struggled to eat it due to discomfort rather than taste. - Eel Rice Bowl: I had already eaten meat, so forcing down the eel rice bowl felt like a chore. The eel felt excessively oily. If I had been hungry, it might have tasted better, but it didn't live up to my expectations based on past experiences with eel rice bowls. - Dessert: It felt unnecessary. Each dish seemed carefully crafted, but none stood out as exceptional. The course structure was too rigid. Waiting for the eel rice bowl made me uncomfortably full, and having it as the last dish was quite tough. I don't like the idea of everyone starting at the same time, and enduring a 2.5-hour meal was also tough. It felt like a waste of my time. A more reasonable approach would be to offer half the number of dishes in half the time for half the price, with the option to order more if needed. This could be reflected in the service. Overall, I didn't leave feeling satisfied. The restaurant is only a few minutes from the station and has six counter seats and private rooms available. I'm not sure what situation I would recommend it for. Maybe if you want to indulge in the luxury of having eel, Japanese food, and French cuisine all at once. There's an ashtray outside.

I visited "Unagi Tokimasa," which was selected as one of the top 100 eel restaurants in the "Tabelog Eel Top 100" in 2022. This is their second consecutive selection, having been chosen in 2019 and 2022. I arrived at the restaurant around 1:00 p.m. on a weekday and was promptly seated due to having made a reservation. I ordered the "Jou Unaju" (premium eel rice bowl) and "Kimo Suimono" (eel liver soup). The eel is sourced from Ichinomiya, Mikawa, and they offer three sizes of Unaju: special, premium, and regular, differing only in portion size. The special size includes one and a half eels, the premium size includes one eel, and the regular size includes half an eel. After about 20 minutes, the dishes were served, and I was asked to wait for three minutes using a sand timer. The eel was tender, fluffy, and thick, with a delightful richness and flavor. The skin had a slightly fragrant aroma and was perfectly grilled. The sauce was slightly sweet and complemented the eel well. Lunch is only available on Tuesdays, Fridays, and Saturdays, but they occasionally offer discounted lunches called "Guerilla Lunch." These special lunch events are irregular, so it's advisable to check Tokimasa's Instagram for updates. I would love to try their courses next time. Bon appétit!

Unagi Tokimim Azabu Juban is a shop overflowing with love for eel and people. It's always delicious! #AzabuJubanGourmet #AzabuJuban #Tokimim #UnagiTokimim #Eel #EelBowl #Japanesecuisine #Tokyocuisine #Gourmet #Minato-kuGourmet #Umaki #Sakegram #ConnectWithSakeLovers #Wine #Winelover #Champagne #Minato-kuGourmet #ConnectWithEelLovers #FoodPorn #Umaki

I received an invitation to dine on eel after quite some time. It was my first experience with a French-style eel course. Knowing little about eel, I headed to the restaurant without much imagination. The spacious counter accommodates only three groups at a time, all starting together. The meal began with an eel burger, followed by various unique eel dishes like umaki, a box containing cream stew and liver, grilled eel, eel pie, and more. It felt luxurious to savor the natural eel from the Shimanto River. Of course, the final dish, the eel rice bowl, was delicious. I thoroughly enjoyed every dish. The proprietor, Mr. Tokumasa, is cheerful, easy to talk to, and quite amusing. Apparently, he is involved in various other endeavors, which piqued my interest greatly. I would love to visit again.

Today I visited Unagi Tokimasa near Azabu-Juban Station for their lunch omakase course. They use locally sourced unagi from my hometown, Mikawa Isshiki, known for its rich fat content and thick, consistent quality. Recently, they've been incorporating Western elements into their dishes, such as unagi burgers, liver pate, croquettes, cream stew, and tomato pasta, which is quite interesting. The main dish, unagi hitsumabushi, is prepared with steamed and grilled eel, offering both the softness of Kanto-style and the crispy skin of Kansai-style, though for someone accustomed to the latter, the excessive fattiness and tenderness might not be to their taste. Nonetheless, it's evident that Chef Tokimasa's passion for unagi shines through as he continuously explores the possibilities of unagi cuisine. Today's menu costs ¥22,660, while the lunch omakase course is priced at ¥14,000, featuring trademarked items like the Unagi Burger. The meal included an unagi assortment, hamon serrano, various condiments, unagi tomato sauce pasta, pickles, strawberry crumble with vanilla ice cream, strawberry mousse, apple compote, yogurt, unagi hitsumabushi (half portion, upgradeable to a whole eel), clear soup with wheat gluten, and other drinks.

An innovative restaurant breaking the norms of eel cuisine! The owner, Mr. Noda Iwa, trained under Chef Itona, and his experience shines through in the incorporation of Western flavors. The dishes like grilled eel with caviar, raw ham, steamed eel with Wagyu, present delightful and unique combinations. The finale with the eel rice bowl perfectly concludes the meal. I couldn't resist ordering extra eel! Mr. Tokito's cheerful talk, sprinkled with humor, added to the enjoyable experience. While the prices are a bit high, the dining experience surpasses expectations. I definitely want to go again. Thank you for the feast! ^ ^

I visited Unagi Jitou-san for lunch. It's famous for its French-style eel cuisine, but Mr. Jitou's grilled and white-grilled eel are incredibly delicious! He skillfully removes the eel bones, ensuring that you can enjoy the tasty eel dish without worries. Moreover, they serve freshly cooked rice with the eel dish. The eel dish with freshly cooked rice is truly the best. Whenever I crave delicious eel, I come here.

Visited during a weekday lunch. Only two other customers were present. It's worth noting that reservations were available via Tabelog, and I made one about three weeks in advance. The interior has a classy, calming ambiance with a live cooking experience as eel is grilled right in front of you. There are 8 seats at the counter and one private room. There are no partitions between the counter seats, and the spacing is normal. I ordered the "Unaju (one eel) for 6500 yen" and "Liver Sucking for 300 yen" this time. It was served in just under 20 minutes. Additionally, there was about a 3-minute wait time after serving to let it steam inside the box. The size of the eel is quite large, but it may lack a bit in thickness. It maintains a moderate texture, and the steaming and grilling are done in perfect balance. The flavor of the eel itself is excellent, with good fattiness. The slightly sweet sauce complements both the eel and rice well, adding a nice touch. The rice was also cooked well, with a firm texture, and I wonder if it's an original brand called "Tokimune." Overall, it was an eel dish that showcased the skill of the grill master. The high price might be influenced by the local area, but the taste is undoubtedly solid. Thank you for the meal!

The selection of various dishes and items, along with playful touches like the owner's surprise stickers, make for a thoroughly entertaining experience! Not only was the food delicious, but I was also impressed by the cozy and cheerful atmosphere of the restaurant!

You can enjoy a course meal full of eel dishes in a refreshing style called French kappo. The owner, Mr. Tokinobu, trained at Noda Iwa and worked in Paris, is a true professional. Despite the upscale atmosphere, you'll be captivated by the owner's casual conversation and playful approach to food and service. The omakase course starts with an eel burger, a bold choice to kick things off. Then, classic Japanese dishes like eel rolls and liver skewers are followed by innovative eel dishes with French techniques, such as eel cream stew and eel Rossini. Combining ham with grilled eel is also interesting. The wine selection, centered around Burgundy and Champagne, is delightful and pairs excellently with eel. Of course, the finale is an eel rice bowl. While eel is not uncommon in French cuisine, the innovative use of it here gives a avant-garde impression. Eel French kappo at Unagi Tokinobu is a wonderful restaurant where you can feel the owner's solid training and enjoy new ways of dining without being bound by tradition.

The fusion of eel and French cuisine was delicious. I was skeptical about eel burgers, but they were surprisingly tasty. The eel rice bowl was also delicious. The surface was nicely grilled while the flesh remained tender. It was fantastic.