Unagi Kitashirakawa (Nagatacho｜Unagi (eel))

The spacious interior blends a calm, refined atmosphere with English antique furniture, letting guests relax and enjoy their meal at a leisurely pace. In addition to 63 seats, the restaurant also offers four private rooms, making it great for a wide range of occasions. The graceful presence of the elegantly dressed female staff helps produce a soft, traditional Japanese atmosphere. Eel, one of the four great Edo Era dishes that once sustained the energy of common people during that period of Japanese history, is a unique Japanese dish with a long history, though it is still not widely known overseas. In the Kanto region, eel is steamed before being grilled, though in western Japan it's commonly grilled without steaming first. Through the repeated folding technique known as konashi and the artisan's method of grilling while sprinkling water, excess fat and gelatin are removed while preventing burning. This results in eel that is fragrant on the outside with a fluffy feel. read more