From the chef
He obtained a chef license after experience as a part-time cook. He has been dedicated to unagi (eel) for 40 years.
He was born in 1956 in Tokyo. When he was young, he worked as a part-timer for a restaurant serving eel and other Japanese foods. As the job was fun, he got into this world and obtained a chef license. Since then, he has gained a wide variety of experiences at Japanese restaurants, including eel restaurants for 32 years. Starting 2008, he works for [Unagi Komagata Maekawa] as a chef. Grilling eel is difficult even with 40 years of experience, as proven by the saying, [8 years to master filleting, 8 years to master skewering, and forever to master grilling]. He devotes himself to improving his skill every day.
笠原 広一
Koichi Kasahara
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Shimakin
Kagurazaka, Tokyo
Japanese / Kaiseki (course menu)
The Reasons Why I Recommend.
Shimankin is a long-established eel restaurant in Kagurazaka. As a person who offers the same eel dishes, it is a shop that you can respect and enjoy as a good rival. It is very tasty and is a favorite shop as a single customer. It is a long-established restaurant, but it is a restaurant where you can relax and enjoy a meal in an atmosphere where you can dine.
Chef Koichi Kasahara’s Recommendation
2022-02-08
Unagi Komagata Maekawa Marunouchi Branch
鰻 駒形 前川 丸の内店
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English-speaking staff / Lunch / No smoking / Reservations / Reserved rooms / Child friendly / Tatami room / Kotatsu (heated table) / course meals / Large wine selection
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