Visited Tsugumi-an, a restaurant specializing in live eel dishes, for lunch for the first time. It is known for its limited opening hours and seating capacity, with only 1 group of 2 guests allowed for lunch and dinner on Fridays and Saturdays. The chef, who is 76 years old with 50 years of experience, still actively runs the restaurant. Tsugumi-an used to be a yakitori restaurant before switching to eel dishes when hunting tsugumi (eel) became prohibited. The unique preparation method involves steaming the eel without the initial "shirayaki" step, resulting in a distinctive texture and flavor. The effort put into deboning each eel meticulously pays off in the melt-in-your-mouth experience. The other dishes were equally delicious and comforting. Would love to visit again in the future.

This is a restaurant that had been offering takeout only for a while and did not accept reservations. I visited the restaurant when they reopened for dine-in. The owner and the hostess were very polite and showed genuine hospitality. However, due to their advanced age, they are very cautious about COVID-19, so visitors need to be mindful as well. It is also advisable to refrain from excessive video recording or photography. Although I was not specifically warned about it this time, others may receive a warning depending on their behavior. As for the food, both the chicken and the eel seemed to have been prepared with care and sincerity. The meticulous effort put into deboning and making the dishes easy to eat was evident. The chicken and eel were both tender and had a gentle flavor without any unpleasant textures. The seasoning was also to my personal liking. It was delicious. I had a wonderful time there.

I have been going to Tsugumi-an for almost 10 years now. It's not just about the food, but also about visiting the parents. I'm worried about the father's health lately. I told him not to push himself on my day off. I'll visit again soon. Thank you for the meal.

Thank you for viewing my Instagram account. I would appreciate it if you could follow, like, save, and follow me on Instagram. I had a takeout of a 5,000 yen eel rice bowl. The bones were carefully removed, and it was so tender that it easily cut with chopsticks. It was incredibly delicious! I would love to try it in the restaurant next time.

Legendary eel restaurant "Katsunagi no Mise Tsugumi-an" is currently operating only for takeout and is difficult to reserve. I visited for the first time to try the eel cooked by the 77-year-old master with 50 years of experience in this field. Tsugumi-an's eel seems to be grilled with gas, but they control the heat evenly by using a large fan to regulate convective heat, adjusting the heat while evenly cooking the inside. Their unique method involves steaming the eel directly from its raw state before grilling, skipping the pre-steaming process common in Kanto-style preparation. The eel rice bowl is fluffy and perfectly balanced with a moderate amount of fat, sweetness, and umami. It melts in your mouth as soon as you take a bite. I was impressed by the meticulous process of removing each bone while eating the eel. It was truly delicious. - Restaurant Name: Katsunagi no Mise Tsugumi-an - Google Maps: Tsugumi-an 03-3823-4591 https://maps.app.goo.gl/n7efpJfUQdtE3qZz8?g_st=ic - Nearest Station: JR Komagome Station East Exit, 7-minute walk, 477m from Komagome Station - Business Hours: 12:00-14:00, 17:00-20:00, Sunday open - Closed: Mondays, irregularly on Sundays once a month - Reservation: Available - Number of Seats: 2 seats (2 counter seats) - Budget: ¥10,000-¥14,999 - Other Information: No private rooms, available for private hire (up to 20 people), all seats non-smoking, no parking #Tsugumian #KomagomeGourmet #Eel #DeliciousEel #KomagomeLunch #ConnectWithFoodies #FoodieGram #GourmetLovers #FoodPornGram #FoodieTravel #DeliciousIsHappiness #FoodieFriendsWanted #EpicureanClub #FoodieGirls #FoodieGuys #ConnectWithFoodies #KantoGourmet #FoodReviewGram #GourmetReporter #FoodWriter #BGradeGourmetInfo #TokyoFoodie

The thick and juicy eel is packed tightly on the plate, which is very enticing. The eel is rich in fat and full of flavor, making it a perfect match with white rice. It's so delicious that you won't be able to stop eating!

A magical restaurant where only 2 people can enter during the day and night! Due to the recent situation with COVID-19, I have only been able to do takeout, but luckily, I was able to dine in this month! I am so happy! I didn't take a photo of the first dish that came out, but I did capture it on video. The appetizers and yakitori were all delicious, and the eel was amazing too. The master and the lady owner were both very warm and welcoming. I hope to be able to dine in this restaurant again soon!

- [Shop Name] Tsugumi-an - [Nearest Station] 7 minutes walk from Komagome Station - [Budget] 15,000 yen <Recommended Menu> ⭐️ Eel When talking about eel restaurants in Tokyo, this is a place you can't miss. It's a legendary establishment. I first visited when I was around 23 years old, about 9 years ago. The eel here is aged, which gives it a different depth of flavor compared to freshly prepared eel. Currently, they mainly offer takeout on limited days. It's 5,000 yen for one piece, limited to 2 pieces per day for 2 groups. I recommend eating it on a bench in the nearby park. Note that the taste may vary as they use gas for grilling. Their yakitori (grilled chicken skewers) is also delicious, especially the tsukune (chicken meatballs). This place is known for its meticulous work and hospitality. It's truly a craftsmanship. Please note that they do not welcome latecomers or noisy guests.

"Tugumi-an" is a restaurant located a 7-8 minute walk from Komagome Station on the JR Yamanote Line, where you can enjoy chicken and eel dishes. The restaurant reopened in May 2022 after a long period of closure. The restaurant is only open on weekends, and reservations are extremely difficult as they only allow one group (2 people) for lunch and dinner each. I made a reservation for 2 people at 12:00 on a Saturday and visited the restaurant. The restaurant is located in a corner of an old private house, allowing diners to watch the chef and his wife cooking from the counter seats. The menu consists of only one course, the "Omakase Course (¥14,000 including tax)," for both lunch and dinner. The Omakase Course includes appetizers such as cucumber, kettle-boiled shirasu, karasumi and surume squid, wasabi pickles, and eschalot, as well as grilled chicken liver and chicken wings, grilled eel fillet and liver, grilled eel with chestnuts, grilled eel, and eel rice bowl, clear soup, and pickles. Starting with a selection of appetizers perfect for sake, the course included 2 types of grilled chicken, 4 eel dishes including an eel rice bowl. When I asked the chef why he serves grilled chicken, he explained that when the restaurant was first opened, they used to cook and sell wild bird "tugumi" instead of eel dishes, and that tradition continues with the grilled chicken. The "liver" was tender and rich without any unpleasant odor, and very delicious. The "chicken wings" were served with bones removed, and the crispy skin texture was addictive, with perfect seasoning. I would have loved to order more if possible. The "grilled eel with chestnuts" was a dish where eel end meat is wrapped around a skewer and grilled. It had a resilient texture and a mild flavor without bitterness, very tasty. The "grilled eel" included two types, one with fatty belly meat and one with a subtle tail meat. I enjoyed them dipped in salt and sansho pepper instead of wasabi. The main dish, "eel rice bowl," was cooked in the Kanto style of steaming and then grilling. After grilling the eel, the bones were carefully removed with tweezers before serving. Despite the usual concern of bones in Kanto-style eel rice bowls, I had no problem eating this one. The eel was grilled using gas instead of charcoal, but it didn't bother me at all. According to the chef, adding charcoal to the water when cooking the rice helps neutralize the gas smell when eating. The chef and his wife's customer-oriented service, such as apologizing for the high lunch price, left a deep impression on me. I would love to revisit if I can go again this year."

How long have we waited for this moment? It's been about a year since our last visit to Tsugumi-an! Excited to hear that they have resumed indoor dining, we arrived with anticipation. The 77-year-old chef seemed healthy and well, which was a relief. When we arrived at our reserved time, we saw him doing some sort of exercise in front of the restaurant, which was surprising and amusing. This time, we visited for dinner, which was a first for us. The menu remains the same for both lunch and dinner, with only set courses available. The eel served today was from Okumikawa. At Tsugumi-an, they prepare the dishes according to when customers arrive, ensuring that everything is at its best. This time, the eel was prepared in the morning of the previous day. The grilling is done using gas. The course included an appetizer assortment, chicken liver, chicken wings, chicken fillet, liver mix, grilled eel, white-grilled eel, eel rice bowl (served steamed), soup, and pickles. Despite using gas for grilling, the chef controls the heat using a large fan, ensuring even cooking and no unnecessary charring. The eel, in particular, was outstanding. The grilled eel had a slightly crispy skin with a tender texture and rich flavor. The white-grilled eel was hot and juicy, with a perfect balance of sweetness and umami. The eel rice bowl was steamed for a long time, resulting in a soft and flavorful dish. The sauce was slightly sweeter than before, but still delicious. Overall, Tsugumi-an's meticulous preparation and expert grilling techniques brought out the best in the eel dishes. The balance of flavors and textures was exceptional. The warm and welcoming atmosphere of the restaurant, along with casual conversations with the chef and his wife, added to the overall experience. Tsugumi-an is truly a special place, and we hope it continues to thrive for years to come.

It had been a long time since I last went to the restaurant. I used to go just to see my parents, but this time it had been a while. Still, as always, I could relax in this place. The yakitori and eel were delicious, but it's not just about the food. The dishes served here are made with the customers in mind, and that really touches my heart. Thank you for the wonderful meal once again.

Currently closed. This time, due to special circumstances, the restaurant was opened only for regular customers in the neighborhood who requested it. Taking into consideration the current situation and the health of the chef, they kindly agreed to open. They are not accepting reservations at the moment, and the reopening date is uncertain. I was hesitant to write a review, but the food was so delicious that I decided to write it for my own record. I love eel and eat it often, but the eel here changed my preconceptions. Freshly prepared, charcoal grilled, natural eel. There are certain criteria that make eel delicious, but the most important thing is to sincerely face the eel and bring out the best flavor of the ingredients. Today, I was once again taught this. The friendly couple welcomed us again today. Sitting at the counter while they prepare the food just for us, this time is truly priceless. Today's course included appetizers, liver, deboned chicken wings, lettuce wrapped in miso, liver and gizzard yakitori, grilled eel, pickles, clear soup, and of course the eel bowl. The yakitori at Tsugumian is exceptional. Although my experience is limited, it is much more delicious than other famous yakitori places. Especially the chicken wings are juicy and tender, you can eat them endlessly. The liver is cooked perfectly. This time, they served grilled eel which was a first for me. It was amazing. The fat was slightly steamed and removed by sprinkling water. The sauce was lightly dipped at the end. The moist and firm flesh had a moderate elasticity and plumpness, allowing the true flavor and aroma of the eel to come through. The sauce at Tsugumian has an excellent balance of spiciness and sweetness. It is flavorful and slightly thick, but has a good aftertaste. Next was the white-grilled eel. This was grilled more firmly than the previous one. The flesh was tender and the skin was crispy. The fat had a strong flavor and richness. Unlike the previous eel, which had its fat removed, this one was best enjoyed with a sprinkle of sansho pepper salt. Finally, the much-awaited eel bowl. A happy moment mixed with a tinge of sadness as it marked the end of the meal. The eel, carefully deboned and steamed, was glazed with sauce three times and slightly charred. The flesh was plump and tender, integrating with the sauce and the smoky flavor. The skin was not crispy, but the fat oozed out when bitten. The more you chew, the more the umami overflows, leaving you speechless. The eel bowl at Tsugumian is truly complete when you eat the eel with rice. The fat seeping from the skin blends with the rice, eel, and sauce, creating an ultimate umami experience. This is not just eel, this is a perfect eel bowl. The grilling of the eel, the sauce application, the rice cooking, everything is meticulously thought out. Even the rice alone shows a lot of dedication. It is shiny, the grains are distinct, and the aroma is excellent. The cooking of the rice is perfect, without a doubt. I am always amazed that the eel at Tsugumian is not freshly prepared. They calculate the time to prepare the dishes so that they are at their best in terms of texture and flavor. Eel is truly a deep and complex dish. Tsugumian is wonderful and beyond amazing. It makes me feel so happy. Although they are currently on a special break, I will definitely come back when they reopen. Thank you so much for today. It was a feast!

A hidden gem of an eel restaurant quietly standing in Komagome. This small restaurant is run by an elderly couple and only accepts reservations for two groups per day. Originally a yakitori restaurant, they later started serving eel as well. With 70 years of experience in yakitori and 50 years in eel, they are a well-established traditional restaurant. Reservations are only accepted for groups of two or more, and they offer set courses only. Due to preparation reasons, they are open for business about three times a week. They focus on each ingredient, carefully assessing their condition and preparing them accordingly. Instead of charcoal, they use a Tokyo Gas 13A burner due to cost reasons. The elderly couple adjusts the heat using a large handheld fan while cooking. First, they serve appetizers, which change daily depending on whether you drink alcohol or not. Each dish has a homely taste that makes you crave for alcohol. Next, they serve skewers such as chicken wings, liver, and chicken wings again. The gas cooking may lack the smoky flavor, but the cooking is expertly done, surpassing many specialty stores. Especially the chicken wings, deboned and with juicy meat and crispy skin, were delicious. Then, they serve liver and fillet. The liver had a firm texture with a slight bitterness, showcasing its freshness. The fillet portion was a bit small, but the sauce was slightly sweet with a refreshing and sharp taste that complemented the ingredients well. The next dish was grilled eel without sauce. They intentionally let it rest overnight before grilling. They believe in presenting the best possible condition of the ingredients. Today's grilled eel was from Okumikawa, Aichi Prefecture. Grilled with a gas burner while adjusting the heat with a large fan, it was served with sansho pepper and salt. The eel was juicy and flavorful, with a crispy skin and tender meat. The fat was light and the taste was gentle and not overwhelming. Although lacking the depth of flavor and aroma of charcoal grilling, it was a clean and delicious dish. Finally, the long-awaited eel rice bowl was served. Steamed from raw, the couple removed the bones while it was still hot. They carefully grilled it three times with sauce, resulting in a perfect harmony of flavors. The skin was crispy, the meat had a chewy texture that melted in the mouth, and the fat on the skin was soft and delicious. The balance between the eel and rice was perfect, with a combination of textures that was just right. The rice was slightly firm and plump. The experience was delightful, and the price for one person without alcohol was 12,700 yen. This traditional restaurant focuses on facing each ingredient and bringing out its best qualities through careful preparation and cooking. Such restaurants are becoming rare these days. The elderly couple running the place may be a concern, but I hope they continue to take care of their health and keep up the good work. Thank you for the wonderful meal!

This is my favorite restaurant. It taught me that the deliciousness of the food comes not only from using high-quality ingredients, but also from the hospitality. The staff imagines the faces of the customers who will come that day while preparing the dishes, so it seems like they have long conversations during reservation calls. Despite being such a restaurant, it will be temporarily closed indefinitely at the end of this year. I had heard about this, so I savored every moment until the end. Please take a rest, both the father and the mother.

"I'm sorry to have kept you waiting. I apologize. On December 1st at 9:30, the re-dialing campaign for reservations began. I called or listened to NTT's voice guidance about 300 times. Finally, at 10:15, the call went through! On the other end of the line, the chef apologized for the difficulty in connecting the call and the fact that many seats were already filled. We managed to decide on a date and time from the limited options. Seat secured! I finally visited the longed-for "Eel Restaurant Tsugumi-an" for the first time, yay! "I can only accommodate one group, unfortunately," said the chef. A lucky day in December. As the city lights gradually faded, we entered a residential area. Peeking into an alley, we found a small signboard. The chef was already waiting in front of the restaurant. We greeted the chef and his wife, and the luxurious evening gathering began. The chef and his wife had been welcoming me since yesterday, as I learned from our conversation. It brought tears to my eyes. The beer served was only "Akahoshi". The small glass was ice-cold. It was wonderful. "I made a mistake with the ruby...haha," said the chef's wife. She explained that there were only a few types of alcohol available. Beer and sake were enough for me. The sake served was "Hoyo Junmai Ginjo" from the Nakaizaki Sake Brewery in Miyagi Prefecture. It's an unknown sake, even locally. This sake, with its versatility, pairs well with meat, fish, pickles, and vegetables. The chef mentioned that many French and Italian chefs, as well as fellow eel restaurant owners, are among the customers. I believe they come to learn various things, not just the chef's skills, but also about hospitality. Or maybe they simply come to enjoy the delicious food. Why is it so delicious? It's because of the thorough repetition of the basics, as you will feel when you leave the restaurant. Respect for chicken, respect for eel, and respect for customers. Cooking is not just about skill, it's about gratitude. Customers even come from a remote island in Kyushu, always aiming for last-minute cancellations. "I'm sorry. Thank you," said the chef. "If you need anything, please let us know right away," said the chef's wife. The key to this restaurant is the warmth of the chef's wife. More than half of the atmosphere is created by her gentle and warm hospitality. The image of her slowly fanning the grill next to her husband. The gesture of carefully checking if the dishes are clean... Even with impolite questions or orders, she responds with a smile. "The power of the internet is amazing," said the chef. Nevertheless, the chef is undoubtedly the pillar of the restaurant. He took over the restaurant name "Tsugumi-an," which used to serve grilled bird "Tsugumi." About 50 years ago, they couldn't offer bird "Tsugumi" anymore, so they reluctantly started grilling eel. The current chef moved from Tabata to here 23 years ago, or rather, he renovated his home and started anew. The episode from that time was quite interesting. Neither the chef nor the bank expected so many customers to follow, laughing. In today's information-accelerated society, the unexpected phenomenon of "Tsugumi-an" being noticed nationwide makes the chef say, "The power of the internet is amazing." The bird "Tsugumi" is currently under strict surveillance by the Environmental Agency, and if they were caught offering it, they would face a fine of hundreds of thousands. Pursuing that risk to provide it illegally==="

I visited a famous eel restaurant in Komagome known for its difficulty in making reservations. The location is an 8-minute walk from Komagome Station, in a quiet residential area with a standalone house. The restaurant is run by the head chef, his wife, and their son, making it a cozy little place. This was my first time visiting, and I enjoyed the course meal with appetizers, grilled chicken, and the main dish of eel. The food was delicious, and I had a great time chatting with the head chef. According to him, the restaurant has been struggling with an increase in reservation requests for about three years now. They continue to follow traditional preparation methods, which take time (currently open about 3 days a week, with the remaining days dedicated to preparation). There was a time when they used to accept reservations for 4 groups a day, but the slow pace of serving each dish caused communication issues with customers. That's why they now only accommodate 2 groups a day, totaling 4 guests. It made me reflect on the different circumstances each restaurant faces. Thank you for the wonderful meal.

During the day, only one group and at night, only one group, each consisting of two people, can visit the highly sought-after restaurant Tsugumi-an. When you arrive at the restaurant, the master greets you with hospitality. Only certain dishes and the master are allowed to be photographed. Enjoy the seasonal ingredients while the charcoal-grilled skewers are slowly cooked behind the noren curtain. The young master carefully fans the skewers while the master and guests chat leisurely, creating a luxurious dining experience. The first half of the meal included delicious dishes such as grilled eel with white mountain pepper. And then, the main dish arrived - the eel rice bowl, which was incredibly delicious and indulgent. Despite feeling full, the dish was so tasty that it was impossible to stop eating. The total cost was 15,000 yen. If you have any recommendations for delicious skewers, please share them with me. Follow me for more food-related content on my Instagram stories. Your likes and comments are greatly appreciated. #Komegome lunch #Komegome gourmet #Eel #Tabelog Silver #Difficult reservation #Tokyo gourmet #Tokyo lunch #Gourmet club #Tabelog #Delicious #Want to connect with gourmet lovers #Want to connect with photo lovers #Foodstagram #Fine dining #Japanese food #Tokyo food #letsguide

I was lucky to be able to make a reservation right at the opening time by calling, and I was able to make a reservation immediately. There are only 4 precious seats available per day, with 2 seats for lunch and 2 seats for dinner. I had high expectations as I headed to Komagome. The chef and the hostess were very humble and had a great attitude. They were attentive during the meal, showing great hospitality. The eel was carefully deboned, tender, and delicious when paired with the sauce. I was captivated in no time. Despite only having 4 seats available per day, the prices were reasonable. This is truly an amazing restaurant.

✳️Memo✳️ October 2019 I traveled to Tokyo again this month to visit Tsugumin for a meal. - Appetizer - Tsukune (chicken meatballs) - Tebasaki (chicken wings) - Kabuto-yaki (grilled eel head) with sauce - Tan-zaku (eel fillet) with sauce - Hile-yaki (grilled eel fillet) - Liver - Pickles - Soup The son did the grilling for us, and as always, the husband's hospitality was wonderful. This time, the grilled eel had thick skin and firm flesh, which was a bit disappointing, but the eel rice bowl was delicious with a good amount of fat and umami flavor. The rice seemed to be new harvest, with a good aroma and perfect texture. The grilled eel head was cooked with sauce this time, but personally, I prefer it grilled with salt. However, compared to the head of the eel at Nishihara in Osaka, Tsugumin's version was much more delicious. The dried firefly squid in the appetizer was meticulously prepared, removing the eyes and other parts, and the effort paid off with a delicious flavor that intensified with each bite. The tea was also rich and tasty. I usually don't like steamed eel, but Tsugumin's version was satisfying with its well-cooked texture and delicious sauce. The appearance was also plump and appetizing. I got to see Tsugumin's live eel, which had beautiful, sturdy skin and looked lively. Thank you as always. It may take time, but I believe the effort shows in the taste and presentation. Looking forward to the next visit. ✳️✨

I've always wanted to visit Tsugumi-an. It's a restaurant where reservations start every 1st of the month at 9:30, and I've been trying to make a reservation for over a year. Finally, on my 386th attempt, I was able to secure a reservation. The restaurant gets fully booked around 11 am. They have only two seatings per day, at 12 pm and 5 pm, with only two groups per seating. I visited on a Saturday at 12 pm. It's about a 5-minute walk from Komagome Station. The owner was waiting for me outside the restaurant and led me inside. The exterior and interior of the restaurant look like a traditional Japanese house, creating a very calming atmosphere. We started with yakitori and moved on to eel. The appetizer platter, chicken liver, chicken wings, eel liver, eel fillet, eel grilled in white sauce, pickles, and eel rice bowl were all delicious. The yakitori was exceptional, especially the chicken wings, which were incredibly juicy. The eel dishes were also very tasty. It was my first time trying eel fillet, and it was amazing. The grilled eel head and tail were served alternately, each with a different flavor. The eel rice bowl was also outstanding, and I couldn't stop eating it. The pickles were also delicious. The pickles made with rice bran that were served according to the time of my visit were exceptional. Even the final tea was of high quality. I honestly didn't expect it to be this delicious. The atmosphere was great, and the owner and the hostess were very friendly. I was so satisfied that it might become one of the best restaurants in my life. I'll try my best to call and revisit again.