Azabujuban Hanabusa
Carefully raised eels from Aichi Prefecture are coated with a secret sauce, then charcoal-grilled Kansai-style. Not a fan of unagi? You will be.
Restaurant brought to you in partnership with Makuake World!
Restaurant Details
Ask any Japanese person where the best unagi (freshwater eel) comes from, and they will probably tell you Aichi Prefecture. Ask anyone from Aichi where the best unagi comes from, and they will probably tell you Nishio City.
Within Nishio, Isshiki Town has one of the longest histories of eel cultivation, having raised the fish for over a century in the pristine, clear waters of the Yahagi River that flows down from the mountains of Gifu. The eels are raised as naturally as possible in very small quantities, giving them much more space to roam and grow than most other unagi. Everything is closely monitored, right down to the water temperature at specific stages of the eel’s life cycle.
It is from Isshiki’s pure waters that Hanabusa exclusively sources its eels, which is why Hanabusa’s unagi notably lacks a “fishy” odor that is sometimes present in other eels.
Unusual for a Tokyo restaurant, Hanabusa subscribes to the Kansai method of grilling, “jiyaki”, which eschews the steaming process typically used in the Kanto school of unagi preparation in favor of directly grilling the eel over a charcoal flame. This gives it a crispier surface texture and smokier flavor — which is enhanced by the use of Hanabusa’s secret sauce.
The restaurant takes just as much pride in its sauce as it does its carefully-cultivated eels. A secret mixture of Mikawa-made mirin, tamari soy sauce and a long aging process gives the sauce a deep, rich umami flavor that is uniquely Hanabusa’s.
A luxurious course at Hanabusa, which features a variety of Hanabusa's most famous and popular eel dishes and desserts.
A luxurious course at Hanabusa, which features a variety of Hanabusa's most famous and popular eel dishes and desserts.
A more luxurious course at Hanabusa, which offers several items not present on the standard menu, like the highly sought-after eel liver and more premium eel cuts.
A more luxurious course at Hanabusa, which offers several items not present on the standard menu, like the highly sought-after eel liver and more premium eel cuts.
This course menu includes a chateaubriand steak, one of the most prized cuts of beef.
This course menu includes a chateaubriand steak, one of the most prized cuts of beef.
Azabujuban Hanabusa Remarks
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.
The pictures provided are for illustrative purposes.
Azabujuban Hanabusa Business Days
Azabujuban Hanabusa Address
Hanabusa Bldg 2F, 2-7-11 Azabujuban, Minato-ku, Tokyo 106-0045
Azabujuban Hanabusa Access Info
Azabujuban Hanabusa is located a 5-minute walk from Azabu-juban Station on the Tokyo Metro Namboku and Toei Oedo Lines.
Azabujuban Hanabusa Phone Number
Azabujuban Hanabusa Cancellation Policy
Cancel your reservation at least 2 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
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Toshima Manryo Ichigetsuan
Enjoy traditionally-prepared unagi dishes in this Odawara restaurant, housed in a Tangible Cultural Property of Japan. Toshima Manryo Ichigetsuan uses exclusively blue-backed “ao-unagi” eels, said to account for only 10 percent of mature eels.
MARUICHI FUJI AKASAKA (formerly Nyorosuke Akasaka)
Rather than steam the eel first in Kanto style, this famed Akasaka unagi specialist upholds Kansai tradition by going straight into grilling the eel for a crispier, crunchier texture.
Nyorosuke Roppongi
At Nyorosuke, you can experience authentic Kansai-style charcoal grilled eel dishes such as grilled eel skewers, unaju and unagi-don. Unlike most Tokyo-style eel restaurants, the eel here is not steamed—meaning it’s bursting full of flavor!
Unagi Kappo Ooedo
Unagi Kappo Oedo repeatedly immerses whole pieces of eel within jars of their secret sauce, letting its flavor suffuse the meat entirely. It is then paired with sticky Yumegokochi rice for maximum texture.