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Review
Nagoya-style unagi, known as hitsumabushi, is the speciality here, and it's about as good as you'll get in Tokyo. The eel is grilled without being steamed, meaning that the skin is crispy and appetizingly aromatic, and the servings are decidedly generous.
Details
Transport Yurakucho Station (Yamanote, Keihin-Tohoku, Yurakucho lines); Ginza-Itchome Station (Yurakucho line)
Telephone 03 5159 0231
Open Daily, 11am-3pm, 5pm-11pm
Admission Hitsumabushi, ¥3,150
Map
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