Best Unagi in Tokyo

Unagi (freshwater eel) is the ultimate "stamina" food of Tokyo, traditionally consumed during the heat of midsummer to restore energy. Tokyo’s style is distinctly **Kanto**, characterized by an extra step where the eel is steamed before grilling, resulting in an incredibly tender, almost melt-in-your-mouth texture. This is a culinary experience defined by history; many of the city’s top *unagi-ya* have been using the same base sauce (tare) for over 200 years, constantly replenishing it to maintain a deep, complex flavor profile. When ordering, you will typically choose between **Unaju** (鰻重, eel in a lacquered box) and **Unadon** (鰻丼, in a bowl). The "trap" is assuming you must spend ¥8,000 for quality; while the historic masters are expensive, excellent **Unagi Kushiyaki** (skewered eel parts) can be found in the city’s drinking alleys for a fraction of the price.

うなぎ (Unagi) · say “Unagi” ·