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I recently had the pleasure of dining at Sangubashi Asaya, and it was an extraordinary experience, one of the finest eel meals I’ve ever had. The dinner was private, with only four people, which made the experience feel even more exclusive. What stood out the most was the chef’s dedication to creating a traditional kaiseki-style meal entirely focused on eel.
The meal featured both farmed and wild eel, with the farmed eel sourced from places like Kyushu and Hamamatsu. The contrasting textures and flavors of the farmed and wild eel made the dishes particularly memorable. The farmed eel was rich and fatty, while the wild eel had a leaner, more refined flavor profile.
Interestingly, although the chef comes from a family that owns an eel restaurant, he never trained there. Instead, he developed his skills in washoku and kaiseki establishments, bringing a unique perspective to his craft. His concept for Asaya is to offer the full traditional sequence of a kaiseki meal, with each course centered around eel. The meal included all the key elements of kaiseki dining—raw, cooked, grilled, deep-fried, and soup dishes—each highlighting eel in innovative ways.
One standout dish was the raw eel, which was prepared using wild eel that had been treated in seawater to remove any potential toxins from its blood. The result was a fresh and clean flavor, a rare and remarkable dish.
Overall, the meal was truly spectacular, and Sangubashi Asaya is undoubtedly a rising star in Tokyo’s culinary scene. The combination of the chef’s expertise, the focus on eel, and the intimate dining experience make it a must-visit for food enthusiasts looking for something unique.
9 / 10
