Unagiya
Dine at the restaurant that the late founder of Honda personally picked as his favorite unagi eatery.
Restaurant Details
This unagi specialty eatery has accumulated quite a reputation for itself, especially with its past history and present visits by distinguished people — among them is the founder of his eponymous automobile company, Mr. Soichiro Honda. Unagiya is a classic yet reasonably priced unagi specialty restaurant that has never dropped in the quality of their offerings.
They specifically serve Kansai-style grilled eel, where the eel is sliced along the belly and grilled immediately, skipping the Kanto-style step of steaming prior to grilling. Despite the shorter process, the grilled eels at Unagiya are just the right level of crispiness on the outside without overcooking the inside.
There are different grades of the signature dish, and all vary in price: sho (pine), chiku (bamboo), bai (plum), and the popular one, toku (special). There's even a grade higher than toku and that's toku jo (more than special). This is the grade the late Honda ordered every time he dined here.
Unagiya may close early when the restaurant runs out of eel for that day — it happens more often than not. Guests are advised to visit earlier so as to not miss out on a great grilled unagi dish.
Unagiya Phone Number
Unagiya Business Days
Unagiya Address
5-18-17 Minaminagasaki, Toshima City, Tokyo, 171-0052, Japan
Unagiya 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.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
| Su | Mo | Tu | We | Th | Fr | Sa |
|---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | 6 | 7 |
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 31 | 1 | 2 | 3 | 4 |
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!