A Sought-After Unagi Dish with a Rich, Satisfying Flavor

Shimizuya

Tabiiro’s picks: signature dishes

Fluffy inside and crisp outside, grilled over charcoal

A Signature Kanto-Style "Unaju" Passed Down Three Generations

Skilled chefs assess the individual characteristics of each eel and adjust the grilling accordingly, creating the fluffy texture characteristic of Kanto-style preparation. Among the featured dishes, "Unaju" is a favorite. From shiroyaki to the final coating of sauce, the eel is carefully grilled over charcoal, with an appetizing aroma rising as the lid is opened and a glossy, luxurious appearance adding to its appeal. The eel is moist and tender, pairing with rice infused with a rich sweet-and-savory sauce for a deeply satisfying flavor. Larger, thicker eels are also available.

Interior

Seating for up to 45 guests

The wood-filled interior has a calm, inviting atmosphere, offering a quiet retreat from the bustle of the surrounding tourist area. Paintings carefully collected by the previous generation adorn the walls, turning the time spent waiting for the eel to finish grilling into a refined experience reminiscent of a visit to a small art museum. Warm hospitality adds to the sense of ease, creating a distinguished restaurant where unhurried relaxation comes naturally.

From the Tabiiro Editorial Team

The eel is fragrant on the outside and remarkably fluffy and juicy within, with the charcoal aroma and rich sweet-and-savory sauce bringing out its full flavor. The quality at this price point also leaves a strong impression of excellent value. A welcoming atmosphere and sincere service further reflect the depth of a long-established restaurant that continues to earn lasting affection and deserves to be shared with a wider audience.