6 Best Unagi Restaurants in Tokyo

Why Is Unagi So Expensive?

Before we introduce the restaurants, we want to give a bit of background into the price of unagi. In Japan, a serving of unagi kabayaki at a restaurant can cost anywhere from 2,000 yen to 8,000 yen depending on where the eel is sourced from and its quality.

This may seem expensive, but unagi has always been considered a luxury ingredient in Japan. In the Nihon Shoki, said to be the second-oldest book of classic Japanese history, it was offered to the Imperial family in the 7th century. Even when unagi finally became widely available to commoners in the Edo Period (1603 - 1868), it was not cheap, costing the equivalent of around 4,000 yen today for a plate.

Another factor in keeping the price of unagi high is the decline in the wild population of unagi because of overfishing and global warming. This led to Japan classifying the eel as endangered in 2014. Nowadays, most of the unagi eaten in Japan is imported, but the global catch has dropped by over 75% since 1980 and eel farmers still can’t breed them in captivity, so even the imports are limited in quantity.

How to Choose a Good Unagi Restaurant?

With the high price of unagi, unless you’re well off, it’s not a food that you can eat regularly. So, treat it like a special occasion and spend a little extra money to get the best. Here’s what to look out for:

1. They are transparent about the origin of their unagi.
2. Their menu mostly consists of unagi dishes.
3. They are ranked highly on restaurant review guides and websites.
4. They prepare and cook the unagi once an order comes in. This typically means that either the staff or signs will tell you that you might have to wait 30 minutes or so for your order to arrive at your table.

Admittedly, plenty of not-so-great restaurants still meet all the above criteria, but this is a good starting point. Other factors to take into consideration are what type of unagi dish you want to eat, who you’re eating with, your budget, and of course, individual tastes.

Best Unagi Restaurants in Tokyo

*Keep in mind that this is not an exhaustive list. There are plenty of good restaurants that haven't been introduced in this article and that we might add in the future.

Izuei Main Restaurant (Ueno)

Izuei is the restaurant to visit if you want to experience a flavor that has been passed down for centuries. Their secret sauce recipe has remained unchanged for over 300 years, creating a rich umami taste despite using zero sugar, just pure soy sauce and miso. Combined with centuries of knowledge on how to cook unagi perfectly the Kanto way, you’re in for a real treat.

Unagi Kappo Oedo (Nihonbashi)

For over 200 years, Unagi Kappo Oedo has been serving delicious Kanto-style eel to the residents of Tokyo. Their unagi is exceptionally robust in flavor because they dunk the eels in their secret sauce which is left to simmer all day, becoming richer as time passes. Visit on a Saturday to enjoy their special “ikada” where the eel is grilled and served without being cut into small portions. 

Zorome (Mejiro)

Though what’s on their menu isn’t cheap, people flock to Zorome for the taste and quality of their unagi. As expected of a restaurant that made it onto the Michelin Bib Gourmand, they are particular about every detail of the unagi cooking process. For example, they make it a point to use Kyosui eel, a high-quality kind of unagi that is only served in around 30 restaurants in Japan. These eels are kept live in tanks right up until an order comes in to ensure freshness. They are also very precise about how long to steam and grill the eels. See the entire process for yourself from their counter seats and enjoy the show.

Watabe (Kasuga)

Watabe is new compared to other unagi restaurants, but since it was once a fish wholesaler, you can rest assured that what you’re getting is quality eel. What makes this restaurant stand out is their menu selection. Try the “enma ju” to enjoy both unagi shirayaki and kabayaki in the same bento box. If you’re adventurous, give the “hireyaki” a try, which features the parts of the unagi that are usually thrown away (i.e. fins and tail) wrapped around a skewer. It's a delicious way to use up every part of the eel!

Nodaya (Iriya)

Nodaya is for those passionate about unagi. They are one of the few unagi restaurants where you can try a wide variety of domestic eel brands, offering at least six top-tier kinds plus seasonal catches. Their cooking process also shows their drive: it is a labor-intensive process where they constantly spin the eel over charcoal, which ensures that nothing is scorched or overcooked and that the entire eel is beautifully crispy yet soft inside. Though on the higher end for unagi restaurants in Tokyo, thousands agree that they are worth a visit.

Unagiya (Higashi Nagasaki)

Unagiya is a small unagi shop that has seen big patrons such as Soichiro Honda, the founder of the Honda automobile conglomerate. His order was always the “toku jo” (extra special), and that’s also the menu item that many others recommend because of the high quality and sheer size and quantity of the eel you get. They also make incredibly tasty shirayaki. Make a reservation in advance to guarantee not just a seat, but also getting your order faster than without one. They close once stock runs out, which happens frequently.