I came back to Takahashiya again! I heard that they are now offering freshly prepared natural eel, and I definitely want to try it! Previously, they mainly served aged eel, but they have recently started offering freshly prepared eel as well. However, this is only available when they have fresh eel in stock, so be sure to check with the restaurant before visiting. Takahashiya is a long-established eel restaurant with its main store located in Sugito, Saitama. The main store has a great atmosphere and is wonderful, but personally, I prefer the Ginza branch! The reason is that the Ginza branch has Chef Tanaka, who is very knowledgeable about Japanese cuisine. His attention to detail is superb, and the freshly prepared cultured eel I had last time was excellent. Even though it's the same restaurant, ultimately, the skill of the chef is crucial, so I highly recommend the Ginza branch where Chef Tanaka is. He has a different perspective on eel restaurants, so the eel served there has a special quality. And it's incredibly delicious haha. This time, I had the natural eel from Mr. Azuma of Isuzu River. I had a 385g eel grilled on a charcoal grill. This time, Mr. Azuma said it was caught in the middle stream. I was shown the eel before it was prepared, and indeed, natural eels have larger heads! The color and flavor are completely different from cultured eels. Surprisingly, they also surprised me by serving eels that had been aged for one day. These were all prepared as white grilled eel. I was so happy and couldn't thank them enough. - Appetizer: Ohitashi Takahashiya's signature appetizer. Made with seasonal vegetables, it never disappoints. It gets you excited to eat eel! haha - Simmered Natural Eel: I was amazed by this dish! It was incredibly delicious! They simmered a small natural eel without grilling it, similar to how anago (conger eel) is prepared. It was tender, melt-in-your-mouth, and the exquisite broth complemented the eel's umami perfectly. This was Chef Tanaka's idea, and oh boy, he's truly amazing. I really hope they make this a regular menu item! - Grilled Eel: And the winner is!!! haha Watching them grill it was quite fascinating. They grilled the eel over high heat quickly, resulting in a juicy and tender texture with crispy skin. The excess moisture and fat were properly removed, allowing the eel's umami to shine through. But it wasn't dry or burnt at all, and it was cooked through to the core. The freshly prepared eel had a fresh fatty taste, while the aged eel had a rich and deep umami flavor. The natural eel had a light fatty taste due to the spring season, but in terms of umami, it still has room to develop. Therefore, honestly, I found the aged eel more delicious. The aroma and umami were on a different level. The origin of the eel and the changing seasons make me think that the freshly prepared eel might be even more delicious in the future. Both were incredibly delicious! It was impressive to see them grilling two different types of eel with different conditions simultaneously haha - Eel Rice Bowl: Oh yes, this was delicious too. Similar to the grilled eel, the eel was juicy and tender, with a nice balance of sauce and charcoal aroma. But you could still taste the eel's umami, and the crispy skin remained, which was fantastic. The fluffy rice and rich egg yolk were also delicious. Oh, it was so delicious! In a way, it's not your typical eel restaurant eel, and there's a unique deliciousness that you can only experience here. I got to experience the goodness of both freshly prepared and aged eel today. The MVP today is definitely the grilled eel and simmered eel. I had a chat with Chef Tanaka on the way out, and he has a lot of passion and dedication. His attention to detail in the preparation process was truly impressive. If you haven't been here yet, you should come as soon as possible! haha Thank you for the meal!

In Kansai-style grilled dishes, the skin is crispy. The flavor is strong and perfect for someone like me who has been influenced by Nagoya flavors. I later found out that it was from Takahashi-ya in Sugito Town. I have visited Sugito Town three times, but the shop always has a long line. The shop in Ginza provides excellent hospitality, fulfilling all requests. This place is worth visiting.

The service and taste were both satisfying. It was a very cozy place where you could enjoy drinks until closing time. Although there were only a few types of sake, they had good quality ones. However, I wish the staff would recommend and suggest more when providing service.

I visited this restaurant with a friend for a late lunch. The interior is a bit small but clean and has a nice atmosphere. We ordered a Chardonnay from the tablet drink menu, which was easy to drink and reasonably priced. We saw the eel being cooked in a barrel, which was exciting. The grilled eel was crispy and delicious with various seasonings like bamboo salt, wasabi, and soy sauce. The eel bowl was soft and had a light sauce, with a unique touch of adding egg yolk. The service was good, but there was a minor issue that I can't mention due to Eatigo's policy. Overall, it was a great experience and I would appreciate if they could improve their response to any issues that arise.

Located in a building right near Higashi-Ginza, I was able to arrive without breaking a sweat even in the middle of summer! Upon exiting the elevator, I was greeted by a calm and luxurious interior, with staff members welcoming me with smiles. (Visited by reservation) I was informed that the difference between the "unagi don" and "unaju" lies in the amount of eel, so I decided to order the "unagi don". First, a small dish of mozuku vinegar arrived, which was perfect for a hot day with its ginger flavor. Next, pickles, wasabi, and a raw egg yolk were served. Surprisingly, it was mentioned that dipping the yolk or pouring it over rice was also an option - quite unusual! Following that, a red miso soup with eel liver was served, followed by the main dish, the "unagi don"! The dish came with a wooden lid, which when removed, released a fragrant aroma of the sauce. The sauce was also provided on the table for additional seasoning, which was a nice touch for sauce lovers like myself. The eel was tender, thick, and fluffy, with a good amount of fat and a perfect match with the wasabi from the pickles. There was also Wakayama sansho pepper available on the table, both in powder form and freshly ground, with the latter having a citrusy scent that I personally preferred. Midway through the meal, dipping the egg yolk added richness to the dish, making me wonder why other restaurants don't do the same! The "unagi don" had a decent portion size, but I managed to finish it off by pouring the remaining egg yolk over the rice. The staff members were very informative and provided excellent service, constantly refilling my tea. Considering the location in Ginza and the use of natural eel, I think the cost performance is not bad. While it may not be a place I can visit regularly due to the price, I definitely want to come back again!

During a break from work, I decided to treat myself to a little luxury and went for lunch. I ordered the top quality eel and just before I was about to dig in, I felt the urge to take a rare photo. And wow, the eel looked absolutely amazing, unlike any I had seen before! The taste was also incredible, my first time trying high-end eel and it was truly impressive! I will definitely go back again!

I was invited to a 150-year-old eel restaurant by the owner, who is acquainted with the president of our business partner. Since the Saitama main store is a bit far, I visited the Ginza branch and enjoyed the special deluxe eel bowl. It was very filling with a generous portion. I dipped the yolk of the egg for a change in taste and it was delicious. I finished it in no time and was very satisfied. The atmosphere and service in the restaurant were excellent, making it a great place to forget about the heat and enjoy a delicious meal. Thank you for the feast!

I visited the fourth-generation Takahashiya, which uses eel from Mikawa, at the beginning of August. It was a hot time, and the reviews were good, so I made a reservation online and chose Takahashiya in Higashi-Ginza. It is located on the 4th floor of a long and narrow building, very close to the Kabuki-za, but the sign is small so you might not notice it if you pass by. I found it online, and it's true that in this day and age, customers will come if there are online reviews. First, I had roasted green tea which was strong and very delicious, increasing my expectations for the eel. Then, mozuku vinegar was refreshing and perfect for the hot weather with a hint of ginger, making it even more refreshing. The eel was larger than I expected, and my mother and I were both excited. There were two types of sansho pepper, powdered and freshly ground, and the eel was elegant and delicate in flavor, with a fluffy thickness and no bones to worry about. Even just this was very satisfying, but you can also enjoy variations with wasabi, Nara pickles, and egg yolk. Dip the eel in thick egg yolk like sukiyaki for a mild and rich eel experience. The liver was served with red miso soup, which was unusual but had a punchy flavor that complemented the mild eel. It was quite a generous portion, but my mother finished eating before me and was satisfied. The service was also very good.

On the Midsummer Day of the Ox in 2023, I had eel and it was delicious! The fluffy and oily eel was incredibly tasty! The landlady's service was also wonderful, not too formal but still classy! I definitely want to go back again ☺️✨✨ #MidsummerDayoftheOx #EelRestaurant #GinzaGourmet #GinzaDinner

This was my first visit to this restaurant. This time, I ordered a la carte instead of the kaiseki course. - Summer vegetable ohitashi - Assorted sashimi - Eel rice set (with white charcoal grilling) They use eel from Mikawa Isshiki, and you can see the eel before it is prepared. Normal eel dishes take time to prepare, but they serve it in less than 45 minutes here. The eel was plump and juicy because the moisture was not drained out. It comes with a raw egg yolk, which you can dip the eel in. It creates a unique and addictive flavor when combined with the sweet eel sauce. This was a surprising way to eat eel that I had never experienced before. The sashimi was also very delicious. They also mentioned that they can prepare it in the Kansai style (grilled on a hot plate) upon request. Don't miss out on trying this one-of-a-kind eel dish with the egg yolk.

The freshly cut eel set uses only fresh eel, and the eel was prepared after ordering. It also came with grilled eel, allowing us to enjoy various types of eel. The eel bowl was fluffy and light, making it very easy to eat.

I was impressed by the freshly grilled eel rice bowl. They brought a live eel and showed it to us before filleting it right in front of our eyes, which made the waiting time enjoyable and got us really excited. The grilled skin was crispy and the flesh was tender, I fell in love with it. Of course, the eel rice bowl was also delicious. It was my first time trying it with the egg yolk, but it added a nice change in flavor.

There is a wide variety of eel dishes and they were very delicious. The sauce was watery, which was not to my liking, but it might be good for eating a lot. It was my first time eating eel with grated egg soaked in eel sauce, and it was even more delicious than I expected. The simmered eel was also delicious. However, there was too little rice in the eel rice bowl.

I visited the eel restaurant "Ginza Yondaime Takahashi-ya". The restaurant has a long history, with the first generation starting an eel shop in Saitama Prefecture, and the name Takahashi-ya being established during the second generation. The third generation honed their skills at the Matsuno Chaya restaurant established by the Mitsui Zaibatsu, before the fourth generation finally arrived in Ginza. The menu mainly features eel dishes, with a variety of course meals available as well. While they did not have any wild eels during Golden Week, they usually offer rare natural eels, including the famous Mikawa Isshiki brand. I tried the freshly cut eel set meal (with grilled eel) for 8000 yen. The eel was presented beautifully, with a crispy grilled texture and rich flavor. The eel in the eel bowl had a smooth texture and melted in the mouth, allowing the umami flavor to shine. The freshly ground sansho pepper added a fragrant touch, and there was also egg yolk for flavor variation, although this may be a matter of personal preference. Overall, it was a delightful meal!

On weekends, visit Ginza's "Yondai Takahashi-ya" for their "Unadon set meal". The eel in the bowl is generously topped with kabayaki sauce, and a raw egg is placed on top for a TKG-style experience! The eel is tender and fragrant, with a secret sauce that ties the flavors together. The combination of raw egg and eel is excellent. The rice is delicious too, making you want to eat every last grain in the bowl. The side dishes, like refreshing pickles, are a nice addition. They also serve this for lunch! A recommended dish for when you want to indulge in a luxurious meal. Located about a 5-minute walk from Higashi-Ginza Station. If you're interested, give it a try!

Ginza, 4th generation Takahashi-ya Ginza store I heard that you can eat very delicious eel rice at this place, so I visited for dinner! ▼Order Menu Unadon Set Meal 5000 yen In addition to the eel rice, you can enjoy it by putting a raw egg yolk marinated in eel sauce on top, following the TKG method...! There are also two types of sansho pepper, and when you sprinkle plenty of it, it is a very luxurious and delicious taste ✨ The amount of rice is just right, and I think it is easy to eat for both lunch and dinner, even for women! Although the restaurant may seem high-end at first glance, if you order the Unadon Set Meal, you can enjoy it with drinks included for 6,000 to 7,000 yen, so it is recommended for an occasional luxury experience. The course meals also looked very delicious, so I would like to try them next time ✨ If you are lost in finding a delicious eel restaurant in Ginza, I recommend this place.

The taste is rated at 4.1, but the overall rating for the eel rice bowl is around 3.0. For the 36th consecutive week, I visited Takahashi-ya in Higashi-Ginza for the 75th time (21st time in 2023). I had been curious about this place for a while, but I had planned to visit during the season when their specialty, natural eel, is available. However, due to a significant price increase starting from April 4, I decided to go before that. Here is my order and feedback: [Fourth-generation kaiseki course] 14,800 yen + 10% service charge The eel rice bowl and grilled white eel use Aichi-produced natural eels. (1) Appetizer: Hokkaido sea urchin and fava bean dish. It was delicious. (2) Assorted appetizers: Includes live shrimp, two types of asparagus, and more. The explanations were detailed, but I couldn't remember everything. Everything was delicious. (3) Soup: Scallop, shiitake mushroom, and cod roe with butterbur sprout. The scallop and broth were very tasty. I usually dislike shiitake mushrooms, but I could eat them here. The bonito flakes added a nice touch. (4) Sashimi: Bluefin tuna and firefly squid. The firefly squid was lightly grilled over charcoal, giving it a great aroma and texture. The bluefin tuna was also delicious. It was served with onion soy sauce, chili soy sauce, and regular soy sauce, but I only used soy sauce. (5) Grilled white eel: The skin was crispy, and the flesh had a firm yet smooth texture. A hint of charcoal aroma lingered in the mouth after eating. It was delicious, but I wish there was more as one-quarter of an eel felt insufficient. I would like to eat a whole eel just by itself. It was served with bamboo salt and wasabi. The tomato side dish was rich and delicious. (6) Simmered eel: It was generous with eel, which was delightful. It tasted great, and I wish there was more. (7) Eel rice bowl: This was entirely my misunderstanding, as the restaurant did nothing wrong. I had assumed that Takahashi-ya was known for their grilled eel, so I expected the eel rice bowl to be grilled as well. However, it was steamed, which was disappointing. The skin was also difficult to cut with chopsticks. The sauce was quite light, and there was not much of it on the rice, but you could use the additional sauce provided. They recommended dipping the eel in egg yolk, but I found it easier to put the yolk on top of the eel. They seemed to be particular about their rice, but I couldn't appreciate the special taste. If I had ordered the eel rice bowl separately, I might not have been as bothered, but all the dishes leading up to it were excellent, which raised my expectations. If there is a next time, I will make sure to confirm in advance and request the grilled eel version. (8) Dessert: Strawberry jelly with roasted green tea ice cream. Both were delicious. Overall, everything except the eel rice bowl was very delicious, and I was thoroughly satisfied. [Drinks] I usually have sake at eel restaurants. When I asked for sake, the staff showed me a list of sake options, priced around 2,000 yen for a 180ml serving. I had Yamamoto sake this time. [Service] The service charge of 10% is added, which is a bit of a mystery. The dishes other than the eel rice bowl were all very delicious, and considering the price of 14,800 yen, it's not expensive. In fact, it offers good value for money, but I lowered the rating to below 3 points due to the additional 10% service charge. [Customer Service] The staff in the dining area were polite but a bit unenthusiastic and mechanical. However, there was an exception when the person with glasses from the kitchen came out to the dining area, they were very friendly and pleasant. [Interior] The restaurant is not very spacious but clean with a sense of cleanliness. [Service] A mysterious 10% service charge is added. The dishes other than the eel rice bowl were all very delicious, and at 14,800 yen, the price is not high. In fact, it offers good value for money, but I lowered the rating to below 3 points due to the additional 10% service charge.

Located on the 4th floor of a building about a 1-minute walk from Kabuki-za Tower. As you step out of the elevator, you'll notice branches of cherry blossoms, still tightly closed buds, arranged in a vase. The interior of the restaurant has a counter seat where you can see eel being prepared and table seats with a large window offering a panoramic view of Ginza. The atmosphere is relaxed and the chairs are comfortable, with attention to detail evident throughout. I made a reservation in advance and visited with my parents and my sister's family for a weekend lunch. The menu features the "Special Unaju Gozen" for 6,500 yen. The eel is carefully filleted, steamed, and then broiled to a golden brown. The meal started with a gentle tasting dish of komatsuna greens and fried tofu in a flavorful broth. Engrossed in conversation with my family, the unaju arrived in about 25 minutes. The eel was served in a lacquered black box with a family crest design, along with a bowl of soup. When I lifted the lid, I was impressed by the generous portion of eel packed inside. The dish included one full eel and a quarter eel, sourced from Mikawa Isshiki. The skin was crispy with a smoky flavor, the flesh was tender and fatty, and the meat was thick and succulent. The sauce was subtly sweet, but when combined with the eel's fat, it became rich and flavorful. Sprinkling some sansho pepper from Yagenbori enhanced the taste for me. This was the first time I had tried blue eel, and I found its texture and fat content to be quite different from other types of eel. The addition of an egg with the unaju added a luxurious touch to the meal. The liver soup was Kansai-style, and the pickles and lightly pickled vegetables were delicious on their own. Although the 1 and 1/4 eels I had felt a bit heavy towards the end, everyone else seemed to enjoy it without any issues. Overall, it was a delightful dining experience, with warm and attentive service from start to finish. Despite the restaurant's long-standing reputation in Ginza, the atmosphere was welcoming and friendly. After an hour, I left the restaurant feeling satisfied and happy with my visit.

Located a 4-minute walk from Ginza Station, this restaurant shares the building with the highly popular "Sushi Benkei" from Niigata. The seating is spacious and the atmosphere is relaxed, with a view of the intersection from the window seats. The seasonal seafood courses are a highlight, served in beautifully crafted custom-made dishes. The dishes are meticulously prepared and delicious, with the shrimp and vegetable jelly being a standout. The attention to detail, such as removing 150-200 tiny bones from the fish, ensures a seamless and enjoyable dining experience. The dishes are flavorful and the tableside sansho pepper adds a nice touch. It's a popular spot for business meetings, celebrations, and well-off older couples. Reservations are available, and the restaurant is closed on Mondays, the 2nd and 3rd Tuesdays of the month. Payment can be made with various credit cards and electronic money.

One weekday, a sudden image of eel popped into my head. I couldn't remember why, but once the image appeared, it triggered a strong desire to eat eel, so I impulsively made a reservation at the same restaurant. Since I was alone, I was lucky to find an available seat. As I drove, I couldn't have alcohol, so I opted for the "Freshly Cut Eel Meal" instead of a course meal. The Aichi-produced green eel was first served a quarter of it grilled white. The crispy surface and fluffy inside were irresistible. It paired well with salt, but surprisingly, it also went well with wasabi. The wasabi salt, not wasabi soy sauce, was the most delicious. The salt was called tube salt, and the staff explained that it tasted like onsen tamago (hot spring egg). At first, I didn't notice it much, but when I sprinkled it heavily, it indeed tasted like onsen tamago! This unique flavor made me addicted to the wasabi salt style with extra wasabi. Then came the eel over rice. The reliable sauce, two types of sansho pepper, wasabi, and the option to enjoy it with raw egg as usual. However, this green eel went beyond fluffy, it was super fluffy! It made me very happy. Perhaps there's a hidden secret, so I'll ask the fourth-generation owner next time. Despite a small mishap during the visit, the staff's response was exceptional. Once again, I enjoyed a delicious meal. Thank you for the treat.

Visited "4th Generation Takahashi-ya Ginza Store" for the first time. This is a sister store opened in August 2021 by the long-established "Unagi Kappo Takahashi-ya" in Saitama Prefecture. I had been curious about it for a while, and finally had the chance to visit. This time, I ordered the "Special Unaju". After about 15 minutes of waiting while enjoying a beer, the elegantly presented Unaju arrived in front of me! I took a bite right away. The eel was surprisingly fluffy! It had a melt-in-your-mouth texture. The refreshing yet slightly sweet sauce allowed the taste of the eel itself to come through. It paired well with wasabi. Next, I used the freshly ground Wakayama Sansho pepper provided in two varieties. The aroma of freshly ground pepper was on a different level! It completely transformed the dish. Lastly, when I poured the egg yolk soaked in the eel sauce, the richness of the egg added to the umami. I finished it all in one go! The eel liver in red miso soup had a subtle bitterness that complemented the miso's saltiness. It was delicious until the end. In addition to Unaju, they also offer eel courses and dishes with wild eel. I would like to try the grilled wild eel next time. Thank you for the meal!