At the entrance of Kameido Tenjin Shrine, there is a shop. I went by car and searched for parking. There was a small parking lot next to the shop, but there were plenty of parking spaces behind the shrine. I entered from the back of the shrine and first paid my respects to the gods. Kameido Tenjin Shrine is famous for its beautiful wisteria flowers in full bloom. It feels a bit like Ashikaga Flower Park. And now is the season for the Wisteria Festival, which runs from April 15th to May 5th. Unfortunately, most of the flowers were withered, but they had a very nice fragrance. I really like the scent of wisteria flowers. Hmm? I smell eel! The smell of grilled eel is also nice. I started feeling hungry. So, I quickly visited the restaurant for the first time. There is a counter at the entrance, table seats in the back, and tatami mat seating at the far end. It has a classy atmosphere like a dining restaurant, and the jazz music playing adds to the elegance. Why are there wrestling masks displayed? This restaurant's biggest feature is that it offers multiple brands of eel, depending on availability. The regular customer next to me was eating something called "unagi without warming" which was not on the menu. I wanted to try the comparison between Aounagi and Bandotaro, which includes eel ramen, but it seems to be on hold during the Wisteria Festival. What a shame. [Order] ▲ Pickled vegetables... okay ▲ Octopus sashimi... so-so ● Fugu (blowfish) tempura... small but delicious. ○ Shirayaki (grilled eel without sauce)... the flesh is tender and fluffy. The right amount of fat and the smell of grilling. Wasabi goes well with it. It's delicious. ◎ Aounagi (green eel)... A rare Aounagi has a lot of fat as its characteristic. It's certainly melt-in-your-mouth. It goes well with the rice soaked in sauce. While I didn't feel much smoky aroma, I quite liked the fine texture of fat and flesh. I can feel the quality of the eel and the skill of the chef. I was given fragrant sansho (Japanese pepper) aside from the table version. The soup was changed to liver soup, and it was delicious. According to the conversation, the variety is Japanese eel. The different brands of eel are developed by changing the feed and temperature, resulting in various tastes. It seems that the key is to find the type of eel that tastes good to oneself rather than just because it's a brand eel. I thought this restaurant could make that happen. They also take orders for how you want your eel cooked. The chef was very kind and answered my questions patiently even though he was busy. All the staff were very friendly. Thank you for the meal.

I had a reservation for Bando Taro but unfortunately he passed away, so I went to Mikawa Unagi Saki today and they served the best grilled and steamed eel. It was incredibly delicious, I don't think I can find eel better than this anywhere else. I definitely want to try Bando Taro next time.

Finally! This is my third time here, and once again, after eating this, I can't eat eel anywhere else. Today, I came with my sister to this place where they serve authentic cuts of eel from Bando Taro in Chiba Prefecture. The eel is tender and fluffy, and the taste is absolutely amazing. It's definitely worth making a reservation in advance for a smooth experience.

Today, I went to renew my license in Higashiyokocho after driving only three times in the morning. However, I live a lifestyle with reversed day and night, so I woke up at noon at 12 o'clock. I didn't know that the initial training would take two hours, so I was walking around without eating anything in the morning and afternoon, and I was detained at the license center. My stomach was growling, so without thinking, I hopped on a bus heading towards Kinshicho. While searching for restaurants in the Kameido Kinshicho area on the bus, I found this place that opens at 5:00 PM. The interior of the restaurant has about 5 counter seats, and since I was dining alone, I was seated at the counter. There were also many table seats at the back. I ordered the blue eel bento for 5,500 yen. When ordering eel, you can choose between the crispy grilled Nagoya style and the steamed and then grilled Kanto style. It was the first time I was asked about the grilling method, so I was a bit surprised. I chose the steamed and grilled one, and it took a while for it to be ready. Although some reviews mentioned that it takes about an hour, it arrived in about 30 minutes. The soup was a simple soup with mitsuba and wakame seaweed, which I personally prefer. As for the eel bento, it was thick and had a good amount of fat, which was not too greasy. The fat itself was not overpowering and tasted elegant. The eel had no smell, and the tender flesh with a sauce that was not too sweet or salty was fantastic. I realized that despite being born and raised in Tokyo, it was my first time eating steamed and grilled eel. The rice was cooked just right, with a moderate stickiness that did not interfere with the flavor of the eel. Usually, after eating eel, I would feel the presence of eel in my mouth for a while, but this time, there was no lingering taste, and it felt like I had eaten a delicacy. At the next table, there were sashimi dishes being served, so I plan to try the grilled eel and sake as the main course next time. It might be interesting to have both Kanto-style and Kansai-style grilling of eel to compare. The only disappointment was that the scent of sansho pepper was very faint. Perhaps they wanted to highlight the flavor of the eel?

This restaurant was featured on the "Unagi Lovers Channel" and was also introduced on "Matsuko's Unknown World" last year. I visited the restaurant on a Tuesday night after confirming availability by phone. It is located right in front of Kameido Tenjin Shrine, with the nearest stations being Kameido or Kinshicho, both of which are quite a walk away. The eel dish takes time to prepare, especially for the premium brand eel, as it is prepared after ordering, so it takes about an hour to be served. While waiting for the eel dish, I ordered "Grilled Eel Liver" as a snack to enjoy with beer. It arrived in about 15 minutes. The eel dish I ordered was the "Domestic Brand Eel" for 7,200 yen, specifically the "Bando Taro" variety. I chose the steamed grilling method called "Yaebei Goemon Steaming" to enjoy the eel's flavor. Finally, after waiting exactly one hour, the eagerly awaited "Eel Dish" arrived. The eel was not as large as expected, but it had a rich and moist texture due to the grilling method. The sauce was rich and emphasized a blend of richness and sweetness. Overall, the eel dish was good, considering the price. The dish also included grilled eel liver, which was a nice touch. Despite the distance from the station, I would consider coming back to this restaurant again in the future.

I visited the famous eel restaurant "Hachibee" located right near Kameido Tenjin. "Hachibee" not only serves eel, but also offers dishes like alligator and kangaroo, making it a unique restaurant. The "Deep-fried Tuna" was served as a complimentary appetizer, freshly fried and perfect with the sake I ordered. The "Mozuku Seaweed Salad" was a classic side dish with a refreshing vinegar flavor and a chewy texture. I also ordered the "Octopus Sashimi" for a light and refreshing seafood option on a hot day. The octopus was firm and had a delicious sea flavor. For the main dish, I tried the "Blue Eel Rice Bowl (Grilled locally)" which features eel raised in a specific environment with high-quality water. The grilled eel had a crispy skin and tender meat with a rich and sweet flavor, paired perfectly with the sauce. Eel is truly delicious, and the meal was complete with a serving of eel liver, leaving my taste buds satisfied and happy.

In July, the eel season kicks into high gear, and this time I visited the renowned restaurant Hachibee in Kameido Tenjin, which offers a course menu featuring delicious grilled eel as the main dish. This restaurant is not just your typical eel house, as they excel in sashimi and tempura dishes as well. The course allows you to experience a wide range of ingredients and techniques, including unique options like crocodile and ostrich on the menu. The star of the course is the premium brand grilled eel served over rice. You can choose between the light and fluffy "Tokyo style" or the crispy and charred "Nagoya style," adding an interesting twist to the already elegant and rich flavor of the eel. The restaurant underwent renovations in 2022, with mainly table seating where you can keep your shoes on, and a few traditional tatami mat seating options, creating a clean, simple, and traditional Japanese atmosphere. The background music playing was jazzy. While this eel restaurant may stand out from the rest, it is undeniably a top-notch establishment. I have become a big fan of this place.

I ordered the eel rice bowl! We were able to choose between steamed and grilled, so we tried both since there were two of us. We enjoyed the difference between the fluffy steamed eel and the crispy grilled eel. Personally, I preferred the grilled eel because I like the crispy texture. The sauce was just right, not too sweet or too salty, and I immediately decided that I must visit again. Although the portion was slightly smaller and the wait time was long compared to other places, I have no complaints (-1 star). The presence of autographs from celebrities and manga artists made sense as to why people visit. The interior of the restaurant is very clean and has a sense of cleanliness. I also noticed that they have premium eel dishes that are even more high-end than the eel rice bowl, making me think if there are even more delicious options out there. I thought that I would like to indulge in a luxurious meal here on special occasions. If you're craving eel and having trouble choosing a restaurant, definitely visit here! You will surely be satisfied!

I wanted to try eel ramen, so this time I made a reservation a week in advance after failing to get it on the same day in the past. The ramen had eel on top, the noodles were soft, and the soup had a unique eel flavor that wasn't too overpowering. Some people might not like it, but I personally thought it was very good. I also ordered a beer, but they only had large bottles, I wanted a small bottle too, and I wish they had options other than Kirin.

Hachibei (Tokyo/Kameido) 3-2-8 Kameido, Koto-ku, Tokyo "Eel Ramen ¥830" #Hachibei Located in front of Kameido Tenjin Shrine, a specialty eel restaurant that opened in 1978. They handle natural eel and conger eel. The must-try dish is the unique "Eel Ramen" made with 100% eel broth. Due to limited eel procurement, advance reservation is essential to eat "Eel Ramen". Currently, reservations need to be made one month in advance and weekends are not available. While waiting for the arrival, enjoy the appetizer and grilled eel liver with beer. The ramen is served in less than 30 minutes after ordering. The soup is made with 100% eel broth extracted only from the eel meat. It has a rich and creamy white soup full of eel umami. It is not the type where the eel is flavored with eel sauce, but the eel itself is the unique feature. Sprinkle a little sansho pepper on top, and it becomes a utopia. You can feel your tongue continuously delighted with each sip of the soup. The noodles are medium-thick curly noodles, although the noodle maker is unknown. They have a nice chewy texture that pairs well with the soup. Toppings include flavored egg, greens, wood ear mushrooms, narutomaki, and eel helmet. The flavored egg is marinated in the eel's special sauce and is incredibly delicious. The eel helmet is grilled over charcoal and is so tender that you can even eat the bones. It's rare to find such a bowl for less than 1,000 yen. Next time, I want to come simply for the eel. Thank you for the feast. #EelRamen #UnagiRamen #Eel #Unagi #Ramen #Ramentagram #RamenInstagram #RamenLover #RamenEnthusiast #RamenClub #RamenPatrol #RamenHunting #Foodstagram #ramen #japanesefood #KameidoRamen #KameidoGourmet #RyumenTokyo #RyumenKoto-ku #RyumenKameido #RyumenKinshicho Posted by @ryumen827

I work with a colleague who makes a lot of mistakes, so I try to get them to think about how to prevent mistakes. I myself have learned the basics of work by creating a to-do list after being scolded by seniors and colleagues for not understanding the basics at times. I used to make frequent mistakes because I didn't write down tasks to grasp the current situation, but now I no longer make those mistakes. Human memory has its limits, so even if you think you remember something, there can still be "careless" mistakes. So today's dinner is at Hachibei. I wanted to eat eel, so I called a restaurant in Asakusa, but they were fully booked. I thought I could go to Koto Ward, so I called and was told I could come on the same day. I ordered the special unaju. I chose both the Tokyo-style steamed and Kansai-style grilled eel to enjoy the differences. First, I will try the Kansai-style one. The crispy surface and the slightly burnt-like, exquisite, fragrant taste of the sauce is superb. It's so delicious that I could easily eat three bowls of rice with just this. The Tokyo-style eel has a fluffy texture. The rich taste of the eel, once steamed, adds a light flavor, which is quite intriguing. The taste of the soup and the refreshing pickles enjoyed together make me appreciate the good time I had. Next time, I want to order more and enjoy a variety of dishes.

This was my fourth visit to Hachibee-san this year. This time, I enjoyed the natural eel from Nagatagawa in a simple white-grilled set. The light natural eel paired well with the refreshing white grilling. The grated daikon radish and sauce were also a great match. The turnip was served salt-grilled. The appetizer of liver and real sansho pepper was also fantastic. I am always grateful for the heartfelt service. Thank you for the meal! On a side note, I was happy to see a natural eel that looked like a banana from a strange world.

The taste was good, and the service by the staff was also great, making the experience enjoyable! They showed me the natural eel and even let me touch it, which was a rare experience. I asked for the 6600 yen dish listed on the blackboard, but it actually cost 8250 yen. They quickly erased it from the board after I ordered, indicating that they were out of stock. It would be more fair if they updated the prices promptly based on the availability of the items. I think it's important to clearly display the prices, even for regular customers.

Ordered three types of skewers, helmet, innards, fin, kangaroo tataki, pickles, mozuku vinegar, crab salad, grilled shiitake mushrooms, and Bando Taro's eel rice bowl (with liver). Had about 6 bottles of Asahi non-alcoholic beer. The moment I tried the helmet skewer, I was struck by its taste, and as I moved on to the innards and fin skewers, the impact only increased. The kangaroo tataki, which I ordered out of curiosity, exceeded my expectations in terms of deliciousness. And the final blow was Bando Taro's eel rice bowl! To sum it up in one word, the taste goes beyond that of an eel restaurant and ranks as the most delicious among all dishes! And all of this at an unbelievable cost-performance ratio! This is truly a wonderful restaurant!

First visit. Over 10 years ago, I became obsessed with eel and tried it at various places. I was not completely unfamiliar with this place, but for some reason, I was not drawn to it. The reason being that at the time, they were serving eel ramen and I thought it was just another eel restaurant catering to tourists near Kameido Tenjin Shrine. However, after reading reviews, it seemed like a proper eel restaurant. My mother wanted to eat eel, so we decided to go there for a belated Mother's Day celebration. I made a reservation on Tabelog for lunch on Saturday and we headed there. By the way, it was my first time coming to Kameido for something other than Ramen Jiro (lol). Access: It's about a 10-minute walk from Kameido Station, right in front of Kameido Tenjin Shrine. We arrived 10 minutes before opening and surprisingly got the first spot in line. I always thought there would be a long line, so it was a bit of a letdown. There were staff preparing and grilling eel outside, creating a smoky atmosphere. And right on time, the restaurant opened. Interior: According to Tabelog, there are 39 seats, with both table and tatami seating available. The interior had sliding doors and transoms, and the layout seemed a bit strange with tables in the tatami area. The restaurant opened in 1978, but it didn't feel outdated. There were several types of eel on the menu, and you could choose between Kanto-style steamed eel or Nagoya-style grilled eel. I decided to order the locally grilled farmed eel brand Bando Taro from the blackboard menu starting at 7500 yen, while my mother ordered the steamed blue eel set for 5500 yen. We were told it would take about 40 minutes, so we patiently waited. A lady came back and informed me that the Bando Taro eel was larger and cost 10,000 yen. Believing that bigger eel is tastier, I impulsively agreed (lol). But thinking about it calmly, was it a strategy? (lol) Perhaps due to the cloudy weather, the restaurant was not full throughout the meal. It took about 50 minutes until our dishes arrived. Impressions: When the eel dishes were served, I was surprised by how small they were (lol). I expected it to be much bigger for the price of 10,000 yen, but it was smaller than regular eel servings. However, it was incredibly delicious! The sauce was light, but the intensity of the flavor, compared to the usual steamed eel, was outstanding. It felt like I was eating wild eel with a concentrated flavor. What impressed me the most was the perfect grilling. Especially the crispy texture of the slightly burnt parts was amazing. I also tried my mother's steamed blue eel, which was tender and had a delicious burnt flavor. I must admit, I underestimated this restaurant. I'm not sure if the famous farmed eel brand Bando Taro is worth the high price. It felt a bit expensive. The blue eel set was half the price and still delicious. However, I am now consumed by the desire to try the locally grilled wild eel here. Will it surpass my eternal number one eel restaurant, "Sakata"? (lol) Please note that credit cards are not accepted during the day, so be careful if you order an expensive eel dish without cash (lol). However, PayPay is accepted. My Eel Restaurant Rankings: ☆☆☆☆☆ Sakata (Anju 20110921) *Wild eel ☆☆☆☆ Oohana (Minami-Senju 20130414), Kabuto (Ikebukuro 20160122), Tsukiji Miyagawa Honten (Higashi-Ginza 20120205), Watabe (Kasuga 20220305), Hachibee (Kameido 20230520), Yashima (Okachimachi 20170721), Ichinoya (Jinsen 20110904), Atsutahoraijingu-mae (Nagoya 20161228) *Hitsumabushi no Daya (Iriya 20160923), Echigoya (Tokorozawa-Kotehashi 20101028), Tomoe (Hakone-Yumoto 20110216), Unafuji (Yurakucho 20210812) *Hitsumabushi, Unagi no Murakami (Shimoda 20220321), Nihonbashi Tamaya (Nihonbashi 20160707) *Anago Donburi Komoroya (Tenno-Dai 20180217), Musashino (Urawa), Shimamura (Takada 20120818), Suzuki (Chofu), Mansuke (Kanda 20120315), Myojin Kandagawa Honten (Kanda 20100202), Yasai (Ogikubo), Sakata (Anju), Ogawa (Abiko 20220424), Aikawa (Takada)

The atmosphere of the restaurant is clean and welcoming. We ordered the crab salad, fried chicken, and eel bento box. The crab salad had a good balance of flavors, the fried chicken was crispy and flavorful, and the eel in the bento box was delicious, especially the Nagoya-style eel. The staff were friendly and the overall experience was great. I would definitely come back to try more dishes in the future. Thank you for the delicious meal! ❤

This is my third time at Yabee-san this year. It's one of my favorite restaurants but I haven't been able to come often because my days off don't match their regular holidays. This time, I had Mr. Higashi's natural eel (from Ijirigawa) weighing 950g. I had the tail grilled white, the head in a box of eel over rice, both grilled in the traditional way. I also tried the middle part as cold shabu-shabu, and the liver grilled with salt. I also had fried eel head and fin. The eel was impressively thick and the portion was satisfying. The grilled white eel had crispy skin and tender meat that melted in my mouth. The boxed eel had a good flavor, although I think the one I had last year was even better. The cold shabu-shabu was a new experience, with chewy skin and a different taste from the grilled white eel. The fried eel head and fin were tender all the way to the bone, with a rich eel flavor. Yabee-san not only offers amazing food but also excellent service, making me want to come back again and again. Thank you for the delicious meal.

I made a reservation to coincide with the opening at 5:00 PM. I ordered the blue eel course. First, I had eel bone senbei with a hint of salt, which was delicious as expected. Then, fresh sashimi of tuna, shrimp, octopus, and chawanmushi made with eel broth. The chawanmushi had a rich eel broth flavor that was unique and delicious. Next, I had grilled eel kabutoyaki, which paired well with sake. This was followed by a luxurious lineup of tempura. Finally, for the eel dish, I was asked to choose between Kansai-style and Kanto-style grilled eel, as well as eel bowl, kabayaki, or shirayaki. We chose Kanto-style grilled eel with eel bowl and kabayaki. The eel, coated in a sweet and savory sauce, was tender and melted in the mouth. I strongly felt the sweetness of the blue eel. I thoroughly enjoyed the rare natural eel.

The atmosphere of the restaurant, the staff's service, the taste of the sauce, the way the rice was cooked, the eel, the warm tea - everything was satisfying. In this type of restaurant where the owners can be arrogant, the staff here were exceptional. I had the delicious grilled eel for 5,500 yen. Thank you for the meal.

I visited a restaurant with the purpose of eating natural eel, but they only had one big natural eel left from Mie Prefecture, which was priced at around 13,000 yen, the most expensive eel I've had. I ordered the natural eel for myself and my friend ordered the farmed eel from Shikoku, prepared in the Kanto style. While waiting for our dishes to be ready, we ordered liver and fin grilled eel to pass the time. The fin grilled eel was delicious, and I ended up getting a second helping. After waiting for an hour, the natural eel dish arrived, served with Gifu-grown sansho pepper. The thick slices of eel had a firm texture from being grilled locally, and the meat was not too fatty. If I ever go back, I would like to try the natural eel prepared in the Kanto style.

Here it comes again, this season! Yes, it's the season for natural eel. This year, Mr. Higashi was able to go fishing earlier than usual, so we met the first catch about a month earlier than last year, haha. The natural eel from Izu River usually has a mild aroma, but I remember last year it had a strong flavor in the spring. It was not only fragrant but also had a strong umami flavor, making it the most delicious. So, I can't help but try the first catch, haha. This time, I will enjoy it at Yabee-san, where they provide freshly prepared eel grilled on charcoal. I think this way of eating is essential to truly appreciate the taste of natural eel. It's really lucky to have such a restaurant nearby. This time, I had the eel caught about a week ago at the mouth of Izu River. They thoroughly removed the mud. It had a greenish hue and a slightly golden belly. The size was 370g. I ordered the grilled eel and eel rice as usual. ▶︎Ordered items: Izu River natural eel 13024 yen ○Liver grill This time, I asked for salt-grilled. The surface is crispy, and the inside is moist. The salt is quite strong, even before eating. The aroma is not as strong as crustaceans or sweetfish, but more of a simple river scent. It has no bitterness, a bit of sweetness, and a restrained elasticity. ○Head grill I also asked for salt-grilled here. The surface is crispy, and the inside is juicy. It's very hot and feels good. Again, the aroma is strong, but the umami is not as strong, giving an elegant feeling. I think I've understood the taste of natural eel this time, just like last year, the aroma is strong, with a simple river scent. The umami is still shallow, not very sweet, but the fat is light and of good quality, with a refreshing texture. I'm looking forward to the sweetness of Izu River natural eel in the summer. ○Bone senbei At Yabee-san, they make tempura out of it. It's very flavorful and I love it, haha. It makes me want to drink alcohol. ○White grill This time, I asked for the half tail to be grilled without sauce. This is truly well done! The plump grilled meat is fluffy, melting in the mouth. It's very hot and juicy, with a crispy and fragrant skin. The high temperature and speedy cooking without waste are evident. The texture is good, not dry or tough. I enjoyed it more with salt as the natural eel was a bit weak this time. ○Eel rice The half head had a quite elastic texture, but was cooked to just the right degree. It's great when it's hot, isn't it? The skin was quite thick, but not a big deal. Even with kabayaki, the flavor was strong, not losing to the sauce's aroma. The sauce seemed stronger in soy sauce than usual, but looking back, maybe it was because this eel was not very sticky, so I felt the saltiness more. I had a very attentive service today and enjoyed the natural eel to the fullest. The charming old-town atmosphere is very nice, and the staff are kind and lovely. Thank you for the meal~!