Mejiro Zorome
Owner-chef Okada Yoshiaki combines his passion for rare, domestically raised eel with traditional grilling techniques to create a sensational specialty.
Restaurant Details
It took Chef Okada Yoshiaki just over a year and a half to convince Kyosui unagi suppliers that Mejiro Zorome would be worth their coveted product. A long-time unagi master, Chef Okada opened Mejiro Zorome on his own in 2018, specializing in traditional Kanto-region preparation of the rare Kyosui unagi.
Unlike typical unagi, which is farm-raised in just a year, Kyosui unagi from Shizuoka enjoy stress-free cultivation over 18 months in a near-natural environment. Even when brought to the restaurant, they are kept alive in tanks up until the moment of preparation. The result is an extremely fresh, lighter-fleshed eel whose umami and relatively lean meat are enhanced by traditional Kanto grilling technique.
A 25-year veteran of the legendary unagi restaurant Kagurazaka Shimakin, Chef Okada makes his sauce from a blend of thick soy sauce, one-year-aged mirin, and three-year-aged mirin, which is only applied to the grilled eel at the last step. Guests seated around the central counter can sip premium sake from his curated selection while watching the master at work. Small groups enjoying table seats will have appetites whetted by the aroma that fills the room during services.
Michelin Guide:
2023 - Bib Gourmand
Mejiro Zorome Access Info
Mejiro Zorome is located a 1-minute walk from Mejiro Station.
Mejiro Zorome Phone Number
Mejiro Zorome Business Days
Mejiro Zorome Address
Mejiro Square Building B1F, 3-chome-3-1 Mejiro, Toshima City, Tokyo, 171-0031
Mejiro Zorome 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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10 meals
COURSE MENUToshima 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.
COURSE MENUMARUICHI 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.
COURSE MENUAzabujuban Hanabusa
This Tokyo restaurant sources its eels from unagi farmers in Isshiki Town, who have raised them in an all-natural environment for over 100 years. The unagi are then coated in a secret sauce, before being grilled Kansai-style over a charcoal flame.
COURSE MENUNyorosuke 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!