This time, the restaurant is "Sumibi Unagi Fuji Yurakucho Store". Located in Yurakucho, it is the Tokyo branch of the famous Nagoya restaurant "Unagi Fuji". The location is inside "Hibiya OKUROJI". It is a modern concrete chic space that contrasts with the Shimbashi Guard Underpass Alley. Unagi Fuji is a popular restaurant where people line up like crazy, and it is quite far from the station. It's great to be able to eat without lining up near the station. It was around 8:00 p.m. when I visited. The restaurant was full, but there was no wait, so we were seated right away. I ordered the "Unagi Donburi". Today, my friend treated me. There's nothing like eating eel with someone else's money. I enjoyed the unlimited pickled cucumbers. They were delicious and perfect for drinking with sake. Soon, the Unagi Donburi arrived. When I opened the lid of the bowl, the sight of the eel was impressive. It looked delicious. Let's dig in. Report: - Unagi Donburi: 4,300 yen I took a bite of the eel and rice together, and it was delicious! The eel was plump and fragrant, and I savored the elegant sauce and rice. It's definitely delicious. The eel was grilled on a charcoal fire, not steamed like in Kansai-style cooking. The skin was crispy, and the meat was tender. It was amazing. The bowl was like a sandwich with layers of eel and rice. Every bite was filled with happiness from the overflowing eel. My friend and I quickly finished the meal and it was gone in no time. It was so delicious. Epilogue: It's been a while since I had eel donburi, and it was still delicious. It made me happy. While it may be slightly different from the exquisite grilling at the main store, the quality of the eel near Yurakucho and Shimbashi without having to wait in line is definitely there. The price was reasonable, and it was worth it. I feel like craving eel again. It was so delicious. Thank you for the meal.

I arrived at the restaurant around the time it opened and was promptly seated at the counter. The staff seemed very attentive. I ordered the premium hitsumabushi (only the premium option available) and a local Aichi sake called "Shiraoi" (junmai ginjo). A cucumber and cabbage salad with salted kelp was served as a complimentary appetizer, which paired well with the sake. After finishing that, the hitsumabushi arrived. I was informed that I could have unlimited refills of condiments and broth. Following the rules, I divided the dish into four portions using a ladle and transferred it to a bowl. Initially, I was advised to eat it as is, but I sprinkled some sansho pepper on top. The eel was finely cut but thick and the skin was crispy and delicious. Depending on personal preference, this style of grilling the eel is recommended for hitsumabushi. For my second serving, I added all the condiments for a different flavor and also enjoyed a clam soup. The soup was light and refreshing, cleansing the palate after the eel. For the third serving, I poured the broth over the dish with extra condiments. It was light and easy to eat, with the savory flavor of the grilled eel blending well with the rice. For the final serving, I sprinkled plenty of sansho pepper and finished off the remaining broth in the bowl. The restaurant operates continuously throughout the day, offering the same menu for lunch and dinner, making it a good value for the quality. It's a casual place where you can dine alone at the counter, and the staff are friendly and helpful.

After watching a movie in Hibiya, I decided to eat eel on my way back, so I searched and made a reservation on Tabelog in advance. The restaurant is located in a corner of an eatery under the elevated structure, and the inside of the restaurant was almost full. This place is an eel restaurant from Nagoya that serves a type of eel called Tenno Aoi Unagi, so I ordered Hitsumabushi! The Hitsumabushi that was served had a whole wooden tub filled with eel and rice, which looked very appetizing to someone with a strong appetite! The eel was grilled to a crispy finish with a fragrant and savory taste. It was delicious to eat it as it is with the sauce and the fatty richness of the eel, but the real pleasure of Hitsumabushi is to enjoy it by changing the taste with condiments and broth! It is a delicious dish that you can enjoy in any way you eat it.

Finally, I got to try Unafuji! I made a reservation about 3 days ago, and when I checked 2 days before, there were no available times, so I recommend making reservations early, especially for Fridays, Saturdays, and Sundays! We were seated at a semi-private table that resembled a half-room, and the atmosphere inside the restaurant was dimly lit but still had a nostalgic old folk house feel, which I really liked! The lighting was not too dark, so it created a cozy ambiance for me. We ordered the limited liver-filled hitsumabushi and the shiroyaki set. Probably because the dishes are cooked after ordering, we had to wait for about 20-30 minutes, so it's good to know that beforehand! (We also got a small appetizer-like dish, which was appreciated.) First, we tried the shiroyaki. The outside was crispy, with a savory salt flavor, and it was delicious on its own, but it paired perfectly with the wasabi soy sauce. I think this dish would go really well with alcohol as a single item rather than with rice in a set! (The single item was ¥5000, and the set was ¥5720, so we went with the set...) The set also included 3 pieces of grilled eel with sauce, so having options to choose from was nice. The clam soup was gentle, and the pickles refreshed our palate, which was nice! The chawanmushi was a bit lukewarm, which was a little disappointing... And then, the hitsumabushi. It was my first time trying liver, and I was greatly impressed!!! The outside was crispy and generously grilled with sauce, while the inside had a chewy and bouncy texture, with a great bite and a rich umami flavor that increased with each chew. It was amazing when eaten with eel! There were 3 suggested ways to eat hitsumabushi (as is, with condiments, with broth poured over), and personally, I liked eating it with condiments for a refreshing taste! The outside was grilled with sauce to a crispy and fragrant finish, while the inside was fluffy. The combination of sauce, seaweed, and rice was perfect. I did forget to sprinkle some sansho pepper at the end, and when I realized it later, I slightly regretted it... Overall, the portion was quite generous, so I thought it might be a good idea to share hitsumabushi or unaju and order shiroyaki as a single item! I had high expectations and the price was indeed a bit high, so I felt a bit let down, but there was no doubt that it was delicious, and I would love to go again if I have the chance! I really want to try hitsumabushi in its birthplace!

I didn't make a lunch reservation, so I was worried about it being crowded, but I decided to wait outside before the restaurant opened. Luckily, I was the first one in line and got a seat! It's an all-you-can-eat place, and the cucumbers were so delicious that I couldn't contain my excitement to finally meet the eel again after a long time. Eel takes time to cook, so I was prepared to wait patiently. After a while, my order of "Liver-included premium hitsumabushi: 9710 yen" arrived! It had been a while since I had eel, so I listed the points I look for in eel: 1. Crispy 2. Fluffy 3. Tender 4. Lingering aftertaste. Although I had finished dinner at 5:30 PM the day before, my expectations were high. However, this time the eel was 1. Crispy 2. Bitter 3. Chewy residue 4. Burnt flavor. Maybe I got a subpar dish because I was the first customer and didn't have a reservation? The presentation was luxurious and seemed to justify the high price, but honestly, I couldn't justify paying 9710 yen for this dish. I appreciate that they are expanding their stores to bring their delicious food to more places, but if the taste varies so much, maybe they should consider changing their name. I hope that loyal fans of Unafuji won't be disappointed. This feedback comes from a place of love and a desire for improvement, not criticism.

"I decided to go to Charcoal Grilled Unagi Fujisan Yurakucho branch in Shinbashi, Yurakucho because I suddenly felt like eating eel. I usually wander around Ginza and ended up here! I ordered the Hitsumabushi and Umaki. The charcoal grilling was fragrant! The eel tasted great on its own with the perfect balance of sweet and savory sauce. Adding green onions and pouring dashi broth for a refreshing taste was also amazing! Adding wasabi for extra flavor was a nice touch too! I was satisfied overall, but personally, I found the Umaki a bit underwhelming."

It is a restaurant located under the elevated train tracks, a little over 5 minutes walk from Yurakucho Station and a little over 10 minutes walk from Shinbashi Station. I made a reservation in advance for 18:00 on the last day of the 3-day weekend. The restaurant was about 80% full at 18:00, showing its popularity, so reservations are essential. Since it was Respect for the Aged Day and we were having a family dinner, we paid an extra 1,000 yen to use a private room. The private room was separated by sliding doors, but you could still hear the voices of the neighboring customers to some extent. We ordered grilled eel, simmered eel, and extra-large hitsumabushi a la carte. The dishes arrived in less than 10 minutes, except for the hitsumabushi which took almost 30 minutes. The grilled eel was crispy and delicious. The simmered eel had a mature taste, but the eel flavor was slightly overshadowed. The pickled eel was sweet and tangy, with a good balance of vinegar and a nice grilled flavor. The extra-large hitsumabushi was surprisingly large and cooked firm, pairing perfectly with the firm and flavorful rice grains. One unique feature of this restaurant is that the eel does not cause stomach discomfort. Despite feeling the richness of the eel while eating, there was no unpleasant stomach heaviness afterwards. Considering the price is not more than 10,000 yen per person, I believe it offers excellent value for the quality of eel served.

I made a reservation and went to the restaurant. The table was spacious and I was able to relax. I ordered the special top-grade Hitsumabushi with liver. It was limited in quantity, so I made an early reservation to ensure I could have the liver version. I was able to eat what I wanted without any issues. The eel was crispy on the outside and very delicious. It was tasty even when eaten with condiments. And when I poured the broth over it, it was of course delicious as well. It was a flavor that I really liked. I definitely want to visit this restaurant again.

It's still hot in September and I'm super busy with work... In times like this, I like to eat eel to power up ＼(^-^)／ I chose the famous restaurant "Charcoal-grilled Unagi Fuji" in Nagoya... Their eel dish with liver is highly recommended! When I lived in Nagoya, I visited the main store but unfortunately couldn't try the limited "with liver" dish (*_*;) This time, I made a reservation in advance for the limited liver dish and finally got my revenge (≧▽≦) I ordered the "With Liver Hitsumabushi [Limited]" to absorb all that energy! The higher prices at Unagi Fuji can be tough on the wallet, but I splurged to try the limited liver dish! While enjoying the appetizer of pickled cucumbers, I eagerly awaited the liver dish (^^;))) Finally, the long-awaited "With Liver Hitsumabushi [Limited]" arrived ＼(^-^)／ It's been a while since I had Nagoya-style hitsumabushi... Yum ("⌒∇⌒") Some reviews describe the eel as "fluffy" or "cuts easily with chopsticks," but I personally prefer a bold and rich taste with a manly charred flavor... It's not easy to find that here in Kanto (;￣ー￣A The proper way to eat hitsumabushi is: - First bowl: as is - Second bowl: with condiments and wasabi - Third bowl: as ochazuke with dashi - Last fourth bowl: as you like it... I always make mine into ochazuke, which gives me a power boost. The large piece of liver was delicious with a rich sauce and a hint of bitterness, very tasty (⌒‐⌒) The grilling style is typical of Nagoya, but the flavor is a bit lighter... Perhaps they adjusted it for the Kanto region (>_<") Pouring the dashi over the eel made it a bit soggy... a bit disappointing! Thank you for the meal ☺

When you want to eat delicious eel in Tokyo, go to Unafuji. It's great that you can enjoy eel from a famous Nagoya restaurant in Tokyo. The eel is truly delicious. The cucumber that comes out first is a nice palate cleanser, and the all-you-can-eat option is also a plus. I visited without a reservation around 5 pm on a Saturday. I had to wait a little bit, but I was eventually seated at the counter. I recommend making a reservation as there were many customers who had reserved.

[Visit Date] September 16, 2023 (Saturday) at 5:00 PM [Crowdedness] 60%. No reservation. [Taste] The charcoal-grilled dishes are deliciously fragrant. The liver has a slight bitterness and richness that is enjoyable. It is a delicacy, so if you like beef liver, it's worth a try. For those who don't like liver, the premium hitsumabushi without liver is also good. In that case, it will be about 1,500 yen cheaper. I ordered the premium hitsumabushi (with liver) for about 9,800 yen. It was just right without feeling too greasy, so if your wallet allows, I recommend going for the premium option. The pickled cucumber served at the beginning is included in the price, and it's great to enjoy with a beer. [Atmosphere] The interior is moderately calm. However, being located under an overpass, it lacks a sense of luxury in terms of appearance and location. [Service] Reminiscent of a traditional inn. The staff are easy to approach and attentive. [Cost Performance] Reasonable. The luxurious appearance matches the price.

It's a dining experience. The course costs 8,000 yen per person including tax. Drinks are not included, we ordered 2 beers per person x4. The dishes included small plates, sashimi, grilled fish, crepes, somen noodles, hitsumabushi, and dessert, which were quite filling. The service was somewhat lacking. The staff weren't rude, but the small plates were already on the table when we arrived 10 minutes late, the first drinks took a while to arrive, they couldn't answer questions about the dishes promptly, and there was pressure to leave by 9 pm when the restaurant closed. While I appreciated the variety of dishes, personally, I would have been more satisfied with just one excellent eel dish. The total cost was 42,200 yen including a 1,000 yen private room charge. Credit cards are accepted. I would rate it 3.5 out of 5, and I'm unsure if I would revisit. Thank you for the meal.

Today I came with my family. I tried the premium hitsumabushi for the first time at Unafuji, and it was delicious! Eating it with condiments gives it a great volume, and the wasabi tea poured over at the end is refreshing and the perfect finish. I might be hooked on hitsumabushi. My family also enjoyed it, so we'll definitely come back again.

I wanted to eat eel on a date, so it was great. I made a reservation around 5 pm on a Tuesday in September, which is a fairly average weekday, but was surprised to be told the wait time for a table was one hour. It was the first time I had been told the wait time after arriving, so I was puzzled. The atmosphere was calm and the table was spacious, which was nice. I had the weekday limited white-grilled eel hitsumabushi and sashimi. The fluffy and simple flavors were delicious, and I was very satisfied with the quality and quantity. There were plenty of condiments for flavor variation, so I didn't get bored. The sashimi was thick and satisfying to eat. The eel was plumper and tastier compared to other eel restaurants. The seating was slightly disappointing, but I definitely want to go back!

I found out that Unafuji, which is very popular in Nagoya with long lines, also has a location in Tokyo. I visited the restaurant located under the elevated tracks between Yurakucho and Shinbashi, which turned out to be a trendy gourmet street. I made a reservation in advance, so I was able to enter smoothly, but the restaurant was full on the weekend. I tried the hitsumabushi, and the eel was crispy on the outside and fluffy on the inside, just as delicious as the hitsumabushi in Nagoya. It was nice that the pickles were all-you-can-eat and that you could ask for extra eel sauce.

I visited "Unafuji" in the Hibiya Okuroji elevated mall located between Shinbashi and Yurakucho. I ordered the "Jou Hitsumabushi" (5,650 yen) dish. It arrived in about 5 minutes before noon. The Hitsumabushi is served in a traditional manner. First, I tried it as it is. The surface was crispy and fragrant, while the inside was fluffy and soft. The sauce had the perfect balance of sweetness and saltiness, and you can ask for more if needed. For the second serving, I added some garnish (green onions). I wished for a bit more variation in taste. The third serving involved pouring dashi broth over the eel. As the eel sauce mixed with the broth, it became even more delicious. For the fourth serving before the last one, I sprinkled some sansho pepper. Despite not being a fan of it, I tried a little and found that the mild sansho pepper complemented the eel's fat well. It was a pleasant surprise. For the final serving, I enjoyed it as it is. I was able to fully appreciate the unique way of enjoying Hitsumabushi. I believe it was worth the price. On the way back, I headed towards Shinbashi. The facility has a well-worn charm, especially noticeable at night. Shinbashi's underpass seems like a place to visit in the evening.

Invited by the fragrance of hitsumabushi, we revisited this place. The sweetness here is just right for my husband and me. Adding broth halfway through and making it like ochazuke is a nice touch, different from the usual eel dishes, allowing for a change in taste. By the way, a companion from Mie Prefecture mentioned that eel from the hometown is a bit crispier and has a more fragrant taste. I think this difference might be due to the different cooking methods of eel in the Kansai and Kanto regions. This made me realize that I need to savor Kansai-style eel more thoroughly.

Lunch with an eel-loving friend on the last Thursday of August. I made a reservation online for 12 o'clock and arrived 5 minutes early. I couldn't enter the restaurant right on time, so I waited on a round chair outside. The outdoor seating area had a roof, but it was mostly open to the outside air. It was really hot. (It seems that you can't make online reservations for solo diners. There were salarymen waiting who hadn't made reservations. I wonder how long they have to wait there. If you have 2 or more people, I definitely recommend making a reservation before going!) In my case, I only had to wait on the round chair for about 5 minutes, but I still ended up sweating! But that just made the beer taste even better! The draft beer at Unafuji always has a clear richness to it. A sign of good beer tap management ✨ The complimentary salted cucumber was also delicious, perfect for snacking like a salad. I debated between the liver-included bowl and the eel rice bowl, but since I had the liver-included eel bowl at Unafuji Midtown Yaesu store the other day, I decided to go with the classic eel rice bowl today. By the time I had drunk about 80% of my beer, the eagerly awaited eel rice bowl arrived ✨ Unafuji serves Kansai-style grilled eel. A splendid eel sat on top of the rice, slightly overlapping the width of the bowl. The eel looked shiny and firm, and when I put my chopsticks into it, I could feel its solid elasticity. With each bite, the hot rice and eel, both with a strong charcoal aroma, and the juicy and bold taste of the eel that perfectly matched the sweet and savory sauce, were just incredibly delicious! The rice was cooked to a slightly firm texture, perfectly designed to absorb the sauce. Unafuji's eel is really delicious. This time, I could definitely feel the charcoal aroma more strongly than last time. Perhaps because the eel is placed on the rice whole in the eel rice bowl, unlike the eel cut and placed on top. Unafuji also provides finely chopped wasabi with a strong spicy kick, allowing for perfect flavor adjustments, but this time I forgot to use the wasabi and ended up eating it all in no time! It's important to eat it while it's hot, right ✨ For 10 minutes, the two of us were completely focused on the eel. Silently, sometimes closing our eyes and listening to the taste, we thoroughly enjoyed every single grain of rice until the end! The time spent with the eel always passes in a fleeting dreamlike moment. So, personally, I prefer the grilling technique at the Okuroji store of Unafuji. I definitely want to go again! (*´∇｀*)

Delicious! This is the best eel I've had in Japan so far. There was no fishy taste at all. A helpful Chinese waiter assisted us in choosing our lunch set. It would be better if they could make the air conditioning cooler.

On this day, I went to Unafuji in Yurakucho. I remember waiting in line and enjoying a delicious meal when I went to Nagoya. I wondered what the Tokyo branch would be like. It's no surprise, but the eel in Nagoya tasted better! The staff at the restaurant were also fantastic. It's delicious, of course, but it's definitely a different experience from the one in Nagoya. Thank you for the meal!

The beautiful Italian owner chef, who is well-known, is closing her current restaurant at the end of this month and relocating to a new location within the 23 wards of Tokyo. The new location mentioned, "Hibiya OKUROJI," was unfamiliar to me. It is a commercial facility located under the JR railway tracks between Yurakucho and Shinbashi, with many dining options. Similar facilities have been opening along the Yamanote Line tracks, and I was intrigued by the prospect of her new restaurant being part of this development, so I decided to take a look for a change of scenery. Walking north from Shinbashi Station along the tracks, you come across "URACORI (Ginza Ura Corridor)" right away. Upon entering the area under the tracks and heading north, the temperature is only slightly cooler, about 2-3 degrees lower than outside. It's not the kind of "indoor coolness" you might expect. Each individual store has its own air conditioning, so it's cool inside. As the name suggests, you can exit to the Ginza side from "Ura Corridor," but "Hibiya OKUROJI" only has an exit to the Hibiya side, with no passageway to Ginza. The same goes for the northern "Hibiya Gourmet Zone." The boundaries between these three facilities are not clearly marked, so you might accidentally wander into a different establishment without realizing it. Upon entering the "Hibiya OKUROJI" area, you immediately come across the remnants of closed stores scattered around. Looking at the store map, you realize that some well-known establishments have already withdrawn. It's no wonder that the beautiful chef's restaurant will be located here. Among them, I inadvertently ended up at the eel restaurant "Una-Fuji." The main branch is in Nagoya and is famous for its natural freshwater eel. The "Oka-Fuji," a branch of "Una-Fuji," is located on the first floor of the Onden Theatre, where many Nagoya gourmets enjoy their meals. The Onden Theatre is not just a representative kabuki theater in Nagoya, but rather famous in the Tokyo gourmet scene for the Japanese residence of a follower of a clubhouse with an income 150 times that of Russian President Putin. It's interesting how various connections come together. Upon entering, I was served cucumbers as an appetizer. Apparently, cucumbers are known as a charm against the summer heat in Nagoya (just kidding). Since I didn't want a regular eel bowl, I decided to try the grilled eel and broiled eel dishes only and then move on to the next place. I ordered the "nodomoto-yaki" and the broiled eel set. I wish they had more options for grilled eel skewers besides the "nodomoto-yaki." While eating, I remembered the "Shinjuku Unatetsu" and thought about it. The nodomoto-yaki was quite light in flavor once you got past the initial taste (self-destructive). The rice was served separately in a bowl, and the eel was served on a plate, either grilled or broiled. It also came with pickles, chawanmushi, and soup. They also had a menu featuring natural freshwater eel, which was quite expensive. However, if you order wisely, it's around the mid-6000 yen range and accepts cashless payment. Although it's not blue eel, the meat was thick, fatty, and delicious. After eating this tonight, I removed several eel restaurants from my bookmark list.