Unagi Tokitou
Inventive unagi gastronomy which unlocks new potential in a classic Japanese ingredient.
Restaurant Details
This is eel, but not as you know it. The owner of Unagi Tokitou trained for 15 years at a 200-year-old eel restaurant in Azabu named Nodaiwa. Seeking to broaden his culinary horizons, he decided to move to France to study European gastronomy.
These two seemingly separate formative experiences were unified upon his return to Japan, in the establishment of Unagi Tokitou. His new inspiration was mixed with his prior experience to create a dining experience which places unagi eel at the center of a French gastronomic experience.
Classic eel and rice dishes are given new shades of flavor by his hand. For example, this is the only place where you can try eel stewed in red wine, replacing venison or beef usually found in this dish.
Unagi Tokitou sources its eel from a single eel farm in Sogo in Aichi Prefecture to ensure quality and consistency in each and every dish. Wine and sake pairings can be added for an extra fee, or ordered by the glass.
Unagi Tokitou Phone Number
Unagi Tokitou Business Days
Unagi Tokitou Address
AZABUMAISON 201, 2-5-11 Azabujuban, Minato City, Tokyo, 106-0045, Japan
Unagi Tokitou Cancellation Policy
Cancel your reservation at least 1 week before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Over 14 million residents call Tokyo home. Functioning as Japan's economic and cultural center, it's no surprise the metropolis often appears at the top of travelers' bucket lists. Here, you can find everything from traditional tea houses to futuristic skyscrapers.
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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!