Visit Date: June 7, 2026 Location: 8-minute walk from Ikebukuro Station Reservation: Required, online, 2 months in advance Wait Time: None due to reservation Number of People: 4 Cost: JPY 22,000 per person Order: Vinegar Miso Water Eggplant Eri (Sauce) Eri (Salt) Tenderloin Tofu Grilled Liver Grilled Pork Belly Bite-sized Grilled Eel Natural Head Tail Farmed Grilled Eel Natural Grilled Eel (Lake Shinji) Farmed Kabayaki Natural Kabayaki (Lake Shinji) Liver Soup Notes: This eel restaurant is located in Ikebukuro, an 8-minute walk from the west exit of Ikebukuro Station on JR and Tokyo Metro lines. The nearest exit via the underground passage is Exit C6, which is about a 3-minute walk. Established in 1948, the previous owner, Kazuo Iwai, trained at the famous Shinjuku eel restaurant "Kabuto". Known for his exceptional craftsmanship and sharp wit, he made the restaurant popular before retiring at the end of March 2016. In April 2016, his top disciple, Kōshō Fujimori, took over as the second generation owner. The menu consists solely of a JPY 15,000 omakase course, but prices may vary based on ingredient availability. The option to compare natural and farmed eel is only offered to returning customers during their second visit, provided there is stock available. If you choose to compare natural and farmed eel, the cost is approximately JPY 20,000. Closed on Thursdays, Sundays, and public holidays. The restaurant operates two shifts: from 3:00 PM to 5:45 PM and from 6:00 PM to 9:00 PM. It is reservation-only and currently accepts bookings exclusively through the OMAKASE reservation site; phone reservations are not accepted. Reservations can be made on the first Thursday of even-numbered months, up to two months in advance. There are 12 seats in total: 8 at the counter and 4 at tables. No private rooms are available, and private reservations are not accepted. Credit cards are not accepted, and there is no dedicated parking.
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