Unagi Uomasa
Boost your vitality with some of the best unagi eel in all of Tokyo, at a competitive price.
Restaurant Details
Unagi holds a special place in Japanese cuisine — a delicacy which is traditionally believed to give strength and stamina. If you find yourself in need of a delicious pick-me-up, Unagi Uomasa is one of the best places to try it for yourself, just a short hop, skip, and jump from Yotsugi Station.
Here you can choose the specific type of eel you want when reserving, or put yourself in the safe hands of the staff with the set-course option. Their Bando Taro brand eel is not wild, but the producer is very highly reputed, and their farmed eel has the same sweetness as the wild specimens, with the added benefit of ensuring consistency across every dish served.
The chefs here are masters of the traditional method of cooking. First the eel is grilled, then steamed to remove any excess fat, then grilled again. The result is a golden, crispy skin which conceals unbelievably soft and melty flesh. You’ll likely have to wait for about 45 minutes after ordering but it's worth it; that’s how long it takes to get the tenderness in the meat.
Their secret recipe sauce has been a hit for the entirety of their 36 year history — the cherry on top of one of the best unagi meals in all of Tokyo.
Unagi Uomasa Phone Number
Unagi Uomasa Business Days
Unagi Uomasa Address
4-14-4 Higashiyotsugi, Katsushika City, Tokyo 124-0014, Japan
Unagi Uomasa 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.
Image Source: ホットペッパー グルメ
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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!