【Sangu Bashi Asaya】- Tokyo: Less than a 1-minute walk from the west exit of Sangu Bashi Station- Average Budget: JPY 30,000 - 39,999- Tabelog Rating: 4.33 (at the time of posting)- 2026 Tabelog Award Silver- 2024-2026 Top 100 Unagi RestaurantsI was invited to a rare 6 PM reservation at Sangu Bashi Asaya for my first visit.The restaurant is conveniently located less than a minute's walk from the west exit of Sangu Bashi Station, but it can be a bit tricky to find, so be careful not to miss it.The owner, Mr. Sei Ogiwara, hails from Tochigi Prefecture. His family runs a Japanese restaurant specializing in unagi, and he has trained in various culinary fields including Japanese cuisine, fish markets, yakiniku, and Chinese cuisine, even gaining experience at the famous Chinese restaurant "Wasa" in Ebisu. He opened his own place on September 12, 2023, inheriting the family name "Asaya." By 2026, he had already won a Silver award at the Tabelog Awards, making it a highly sought-after restaurant with no new reservations available.The experience began with Mr. Ogiwara personally introducing the unagi, showcasing it while it was still alive. He even brought out a non-edible panda-patterned albino eel for a fun explanation.That day, we enjoyed a course featuring five types of unagi: unagi from Mr. Yokoyama in Kagoshima, Aji Man from Miyazaki, Tomosui unagi from Shizuoka, natural unagi from Lake Ogawara in Aomori, and Deshiko from Shizuoka.Each dish featuring unagi was innovative and delicious, keeping us engaged until the very end, and we finished everything with ease!Later, Mr. Ogiwara mentioned that the entire course used about three eels per person, which was quite surprising!This was my first time enjoying unagi in such a luxurious manner, and I left with no feeling of heaviness from the meal, making it a truly memorable visit.Interestingly, during our conversation, I found out that Mr. Ogiwara also enjoys unagi from "Watabe," which made me feel a nice connection.Since new reservations are not available, it’s challenging to visit on my own, but I hope to join again if the opportunity arises.It was a great meal!□ Unagi Served- Unagi from Mr. Yokoyama in Kagoshima Raised by Keiichi Yokoyama in the Osumi Peninsula, this is a top-quality brand of unagi. They are raised without any antibiotics, using pure underground water from the Kirishima mountain range and a carefully crafted original feed. The unagi is characterized by its clean taste and rich fat content.- Aji Man from Miyazaki An original brand of unagi produced by Nakamura Unagi Farm in Shin-Tomi, Miyazaki. It features strict water quality management and unique feed, grilled over binchotan charcoal.- Tomosui Unagi from Shizuoka This elusive brand of farmed unagi is carefully raised over about a year and a half using the underground water from the Oi River, which flows from Mount Fuji and the Southern Alps. It has a sweet fat and deep umami flavor, available only at select specialty shops nationwide.- Natural Unagi from Lake Ogawara in Aomori Known as the northernmost natural eel, it features a thick, fatty, and exquisite taste. Currently, its catch has decreased to only a few percent of its peak harvest.- Deshiko from Shizuoka A high-end brand of unagi launched by the Hamana Lake Fishery Cooperative in 2024. The name derives from the initials of the phrase "(de) preserving tradition, (shi) continuing to evolve, and (ko) delivering happiness," as well as an old local term.◆ Omakase Course ◇- Unagi and Clam Soup Unagi from Mr. Yokoyama in Kagoshima Kujo green onion, leaves of Japanese pepper (also known as kinome)- Unagi Spring Rolls Aji Man from Miyazaki Corn, myoga, sansho salt, sudachi- Unagi Sashimi with Liver in Vinegar Miso Tomosui Unagi from Shizuoka Unagi liver, Kujo green onion, vinegar miso- Grilled Liver Turnip, snap peas, okra, narazuke (pickled vegetables)- Unagi Tamago Aji Man from Miyazaki Shiitake mushrooms, winter melon, snap pea sauce- Unagi Inro-yaki Unagi from Mr. Yokoyama in Kagoshima Manganji pepper, young ginger, miso- Unagi Kurikara-yaki Tomosui Unagi from Shizuoka Sea grapes, chrysanthemum petals, passion fruit jelly- Kanto-style Grilled Unagi: White Grilled and Charcoal Grilled Eggplant Unagi from Mr. Yokoyama in Kagoshima Eggplant grilled in charcoal Whole pepper, ginger, red sake, Shaoxing wine, sweet soy sauce (with hints of star anise and cinnamon)- Grilled Unagi Unagi from Mr. Yokoyama in Kagoshima Skin grilled over charcoal, the rest grilled over straw Oni-oroshi (grated daikon), green onion sprouts, homemade ponzu- White Grilled Unagi Comparison Unagi from Mr. Yokoyama in Kagoshima (Kansai-style) Natural unagi from Lake Ogawara in Aomori (Kansai-style) Salt, wasabi- Unagi Jyu Comparison Deshiko from Shizuoka (Kansai-style) Tomosui Unagi from Shizuoka (Kanto-style) Yuba red miso soup, pickles- Yuzu Water Yokan Adzuki beans from Hokkaido Start with the side without yuzu, it has a delicate softness that holds its shape just barely, and it has a smooth and refreshing texture when it enters the mouth.- Hojicha (roasted green tea)
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