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Kanda Unomaru (Ningyocho/Kodenmacho｜Sushi)

Kanda Unomaru

神田　宇廼丸

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Help desk

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).

050-2030-4678 (+81-50-2030-4678)

Shop

03-5820-4700 (+81-3-5820-4700)

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Course menu Menu

[Conger Eel] Specialty menu cooked in different ways according to the seasons.

[Conger Eel] has been loved as their specialty menu since they were established. Conger eel is seasoned in different ways according to the seasons. In summer, it is tenderly simmered with the natural salt from Wajima. In winter, it is served with a special mild sweet flavored sauce.

[Sea Urchin] Various kinds with different tastes, such as rich and simple, are offered.

Stocked from different production sites, depending on the season. From May to September, they offer [red sea urchin] from Saga prefecture, with a rich savory taste and an exquisite bitter flavor. In other months, they use [sea urchin] from Hokkaido, with a simple and sweet taste.

[Marinated Red Tuna] Marinated with bonito flakes, sake (Japanese alcohol), and soy sauce for 12 hours.

Red tuna is carefully sliced and marinated with a special sauce for 12 hours. This dish is well-calculated to create the exquisite combination that spreads in your mouth, with the original savory taste of red tuna, and an extra flavor from the marinating process.

The signature dish, conger eel, can be enjoyed in different ways depending on the season.

Since the restaurant first opened, the beloved signature dish, conger eel, is served with different seasonings depending on the season. In summer, it is boiled until soft and then sprinkled with Wajima natural salt, and in winter, it is served with a sweet special sauce.

Sea urchin can be enjoyed in a variety of flavors, from rich to light.

This is a special dish that changes its supplier every season. From May to September, they use "red sea urchin" from Saga Prefecture, which has a rich flavor with just the right amount of bitterness and umami, and at other times they use "sea urchin" from Hokkaido, which has a sweet and simple taste.

"Akamizuke" (pickled red meat) marinated in bonito flakes, sake, and soy sauce for 12 hours

"Akami-zuke" is made by marinating the red meat of tuna that has been caught in a special sauce for 12 hours. The umami of the tuna soaked in the sauce and the taste of the red meat itself are mixed together in the mouth in just the right amount. It is a dish that has been carefully calculated.

Kanda Unomaru

神田　宇廼丸

Ningyocho/Kodenmacho , Tokyo Station , Tokyo

Japanese / General , Japanese / Sushi , Japanese / Sousaku Sushi (creative sushi)

Japanese / Sushi

Online reservation

Request Reservation

If you liked this restaurant, please join a member from "Sign in / Join" button. Then you can use bookmark.

Shop phone number

03-5820-4700 (+81-3-5820-4700)

All reservations will be accepted via web form to ensure a smooth reservation process.

Help desk phone number

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).

050-2030-4678 (+81-50-2030-4678)

Details

Access

7-minute walk from JR Kanda Station / 5-minute walk from Iwamotocho Station on Toei Shinjuku Line / 5-minute walk from Kodenmacho Station on Hibiya Line

Cuisine

Japanese / General, Japanese / Sushi, Japanese / Sousaku Sushi (creative sushi) / Sushi,Japanese

Open

[Weekdays, Saturday] Lunch 11:30 am - 2:00 pm (L.O. 2:00 pm) / Dinner 5:00 pm - 10:00 pm (L.O. 10:00 pm)

Closed

Sunday, National Holidays

Average price

Dinner: 18,700 JPY / Lunch: 2,500 JPY

Method of payment