Unagi in a League of Its Own
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Time of visit: September 2025
The Gold Standard of Eel
I’ve eaten my way through more than a few unagi (eel) spots in Tokyo, but Unagiya in Toshima-ku, Tokyo, has set the bar so high it’s practically in the stratosphere. The quality of the eel here isn’t just good—it’s on a completely different level. You can taste it from the first bite. The flesh is soft, fluffy, and impossibly juicy, with a depth of flavor that makes you pause mid-chew just to appreciate it.
The cooking technique is flawless, but what really shines is the ingredient itself. This is premium eel, the kind you simply can’t find in most places. I’ve been here several times, and every visit has been a home run. No off days. No “maybe it’s just me” moments. Just consistent, jaw-dropping excellence.
Sauce? Just Enough to Whisper
My personal favorites are the shirayaki (eel without sauce, eaten with wasabi and soy sauce like sashimi) and the tokujo unaju (“tokujo” is the top grade, and “unaju” is eel with sauce over rice). We also ordered tokujo kabayaki, which is only eel with sauce and does not come with rice (i.e. keto-friendly version 🙂 ).
One of the things I love most about Unagiya is their restraint. The sauce is delicate, never drowning the eel in sweetness or salt. It’s there to enhance, not dominate. This means you can actually taste the eel—its natural richness, its clean finish—without being distracted by a heavy glaze.
Compared to other restaurants where the eel is often dry and the rice portion overwhelming, Unagiya nails the balance. The rice is perfectly matched to the eel, never stealing the spotlight.
The bill for two came to just over ¥29,000. Pricey? Yes. Worth it? Absolutely. This is the kind of meal you remember long after the last bite.
Reservations, Requests, and Rare Treats
If you go, book ahead by telephone —and when you do, reserve your unagi dishes at the same time. That way, they’re ready soon after you arrive.
If you’re feeling adventurous, ask for the kimoyaki (eel liver skewer). It’s a deep, earthy delicacy that’s not always available, even if you request it in advance. My partner absolutely loves it.
We had requested kimoyaki, but luck wasn’t on our side that day, so we settled for yakitori instead, which was still excellent.
Casual Vibes, Serious Flavor
Here’s the twist: for all its culinary brilliance, Unagiya is refreshingly unpretentious. The atmosphere is relaxed, the customers are casual, and the staff keep interactions minimal—just enough to take your order and serve your food. No kimonos, no hushed formality, no pressure to dress up. You can stroll in, sit down, and enjoy one of the best meals Tokyo has to offer without worrying about etiquette. It’s a hidden gem in every sense—world-class food in a setting that feels like your neighborhood favorite.
If you’re serious about tasting unagi at its best, this is the place. I recommend it without hesitation.
Unagiya 鰻家 – Review
Summary
Unagiya serves the most exceptional eel I’ve had in Tokyo—juicy, fluffy, and deeply flavorful, with every dish consistently impressive. The seasoning is subtle, letting the quality of the eel shine, and standout items like shirayaki and tokujo unaju are worth every yen. Though the setting is casual, the food is anything but—this is unagi on a whole different level
Details of the Restaurant
Unagiya 鰻家
https://maps.app.goo.gl/TDgSRG42szbkTs2J8
5 Chome-18-17 Minaminagasaki, Toshima City, Tokyo 171-0052
Tokyo-based Japanese food enthusiast, sharing easy, low-carb recipes featuring Japanese staples like shio koji. I also explore the city’s dining scene through honest restaurant reviews and food adventures. Learn more at sakurayubi.com/about/
