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Watabe is a highly regarded eel (unagi) restaurant located in Tokyo's Bunkyo Ward. Known for its exceptional unagi dishes, Watabe has earned a Bib Gourmand designation from the Michelin Guide, indicating high-quality food at a good value. The restaurant prides itself on using meticulously selected eels from trusted suppliers, ensuring a rich and flavorful dining experience. The preparation process involves skewering, partial grilling, and final char-grilling over charcoal, with a secret sauce that has been perfected over decades. The tranquil atmosphere and attentive service further enhance the dining experience, making Watabe a popular destination for both locals and tourists seeking authentic Japanese eel cuisine
At Watabe, the Usaku dish features grilled eel served with a vinegar-based sauce. This dish offers a unique and refreshing flavor profile, contrasting with the traditional kabayaki style where eel is typically coated in a sweet soy-based sauce. The vinegar sauce enhances the natural taste of the eel, providing a delightful culinary experience
The Shirayaki is another notable dish at Watabe, consisting of eel grilled without any sauce. This method allows diners to savor the pure, unadulterated flavor of the eel. Shirayaki is often served with a side of soy sauce and wasabi, enabling guests to season it to their liking. This simple yet refined preparation highlights the quality of the eel and the skill of the chefs, making it a favorite among eel enthusiasts
Together, these dishes showcase Watabe's dedication to traditional Japanese culinary techniques and its ability to innovate within these traditions, offering diners a diverse and enriching gastronomic experience.
6 / 10
Katsuo with fried leeks
Eel liver and heart
Vegetables salad
Unagi, cheese and dried figs
Usaku
Eel and fois grass
Shirayaki with condiments (A style of grilled eel with a crispy skin and melting texture, served without the traditional kabayaki sauce, allowing the natural flavors of the eel to shine through)
Unaju
