Ichi Unagi (一鰻) Itō

Unagi Rice Bowl JPY 8,800Unagi JellyPickles & WasabiLiver SoupIchi Unagi is located just off a retro street in front of Ito Station, Shizuoka Prefecture. The exterior of the building is completely black.It has been selected for the Tabelog Award BRONZE.I made a reservation by phone about a month ago. Payment is cash only.Photography of the dishes is allowed (confirmed).While the menu includes grilled options, unless specifically requested, the Unagi Rice Bowl will be served.First, pickles, unagi jelly, and wasabi are presented.Then, the Unagi Rice Bowl and liver soup follow.The pre-steamed unagi is grilled using a gas grill.This renowned restaurant in Ito offers a quiet atmosphere, allowing you to fully enjoy your Unagi Rice Bowl. Less

Unaju JPY 8000. The menu is refreshingly simple—just this one dish.To start, you are served eel jelly along with beautifully arranged pickled daikon and cucumber. The pickles are not only visually appealing but also delicious.The rice is freshly cooked right in front of you in a pot. The eel is grilled with incredible care by the chef, who slowly rotates it to ensure even cooking. Watching this meticulous process from the counter is quite enjoyable.The aroma of the sauce as it soaks into the eel builds anticipation to a climax. When the eel is served, it shines a golden color. One bite reveals its astonishing tenderness. I was truly amazed at how it could be grilled without falling apart.The flavor of the sauce is relatively light—not too sweet or salty, with a gentle taste. The grilled edges of the eel are perfectly crispy and delicious. I enjoy it with a generous amount of freshly grated wasabi prepared right in front of me.I exchanged bites with the chef's eel for a comparison, and his was slightly lighter in flavor. It’s a matter of personal preference, but he mentioned that my eel was a bit too oily. However, mine was considerably softer.The liver soup contains a large piece of liver, almost the size of a finger joint. It is incredibly plump and has a delightful texture, comparable to the soft roe of grilled fugu.I observed the chef preparing the eel, meticulously removing bones with tweezers. His respect for the eel, from preparation to grilling, was palpable and truly moving. Less

I made a reservation by phone for noon on Sunday and visited the restaurant.I ordered the Unagi Donburi (JPY 8,800).First, I was served "Unagi no Nikogori" (unagi jelly) and pickles, along with freshly grated wasabi right in front of me.- **Food and Taste** The unagi was impressive, overflowing from the rice bowl, and the grilling and tenderness of the fish were undeniably delicious. Eating it with fresh wasabi instead of sansho pepper was also a nice touch. However, considering the location in Ito and the price of JPY 8,800, I felt that it was expected to be good at this price, and it didn’t exceed my high expectations.- **Service Time and Operation** There were six customers, including us, who arrived at the same time, but the dishes were served two at a time. It was puzzling that even with the same reservation time, the timing of the grilling was off, leading to differences in eating and waiting times. It took 45 minutes for the food to be served.- **Atmosphere and Service** Rather than a refined tranquility, the atmosphere felt stiff and uncomfortable. Speaking inside the restaurant created an unspoken pressure, resulting in a constant feeling of discomfort and tension. The owner is a skilled "unagi artisan," but I personally felt that the service and management of the restaurant would be better handled by someone else. Additionally, there was no reservation system like TableCheck; only phone reservations were accepted, and payment was cash only.- **Overall Evaluation** While the quality of the unagi itself is high, the overall experience is not comfortable. This place is suited for those who want to eat unagi grilled by a craftsman in a stoic, silent manner. Less

From Fukui to Kanazawa, then to Minami-Izu, and finally to Ito City.After having fun in Minami-Izu, I made a reservation and headed to Ichi Unagi! They serve only unagi rice bowls!■ Unagi Rice Bowl: JPY 8,800* Includes liver soup and pickles.The skin was crispy and fragrant, while the meat was incredibly fluffy! The unagi itself was delicious.However, personally, I would have liked a bit more sauce.As for the liver soup, well, it wasn't really to my taste.That said, it was definitely worth the trip from Minami-Izu to Ito just to eat here! It was a great meal! (•́✧•̀) Less

Ichi UnagiThe staff seems friendly, and it’s the kind of place you just want to support.As for the eel, it has a somewhat unique grilling style.It’s not the usual "crispy! fluffy!" texture,but rather a soft surface that feels a bit firm.I wondered if it was sealing in the umami,but personally, it felt like the flavor was somewhat lost.It was served with wasabi, but since they steam the eel before grilling it upon order,it wasn’t particularly fatty,so I honestly questioned,"How well does it pair with wasabi?"On the other hand,the rice was cooked nicely.Eel preferences can vary greatly,so this is truly a tricky one.While it wasn’t quite to my taste,it still falls within the "perfectly delicious" range.Above all,it’s heartwarming to see someone working hard alone in a somewhat quiet town,which makes you want to cheer them on.I feel there’s still plenty of potential for this restaurant.I’m looking forward to seeing how it evolves.It was a great meal. Less

【Order Details】Unagi Rice Bowl JPY 8800Brown Sugar Shochu JPY 1100Total JPY 9900This unagi restaurant is a 3-minute walk from Ito Station. I made a reservation by phone a month in advance. Photography is prohibited inside the restaurant, but it seems that the owner allows photos of the unagi if you ask.First, they ask for your drink order. For alcohol, you can choose from Japanese sake or shochu, or if you prefer, you can have tea or water. The menu consists only of unagi rice bowls and grilled unagi. It seems that the grilled unagi is by reservation only, as they will serve you the rice bowl unless you specify otherwise. There is no confirmation like "Is the unagi rice bowl okay?"After taking our orders, we waited a bit, and then received "pickled cucumber and daikon" and "unagi jelly". Five minutes later, freshly grated "wasabi" was served. At this point, 20 minutes had passed.They started grilling the unagi from here, and after a 20-minute wait, three out of six customers received their bowls. The remaining three were served another 20 minutes later. Fortunately, I was among the first group (40 minutes after entering).The unagi is steamed before being grilled, making it fluffy and tender. The skin is not completely crispy but has a slight crunch. The unagi is so tender that it naturally falls apart in your mouth, and the sauce is perfectly balanced.While JPY 8800 for the unagi rice bowl is generally considered expensive, I was very satisfied with the taste.It was a great meal. Less

This was the restaurant I was looking forward to during my trip. I made a reservation in advance.Unagi Rice Bowl: JPY 8,800.The eel was grilled with great care, leaving a wonderful impression. The appetizer, "Unagi no Nikikori" (eel jelly), was delicious—I could have easily asked for a second serving.After about 20 minutes of waiting, my rice bowl arrived. The eel was incredibly fluffy and tasty. The pairing with wasabi was exceptional, and this wasabi was truly delicious. It's hard to put into words, but instead of a sharp spiciness, it enhanced the umami of the eel.As expected from a Bronze award-winning restaurant, they really know their craft. I definitely want to visit again when I come to Ito. Less

Due to the typhoon, we decided on a last-minute trip to Izu. While searching for a place to eat on our way back, I discovered this highly-rated restaurant in Ito. Typically, popular places in rural areas tend to be crowded, and I’ve often had to skip them, but I took a chance and called. Luckily, I was able to secure a table for Saturday at 1:30 PM.The unagi (eel) was thick and perfectly grilled with a crispy exterior, while the inside was tender and juicy. The rice was warm, making for a truly satisfying lunch. This restaurant lived up to its excellent reputation.The appetizer, a jelly made with unagi, was also delicious and packed with eel.If I have the chance to visit Izu again, I would definitely like to return. Less

I used to visit often, but due to a price increase (from JPY 4,800 to JPY 8,800) and the convenience of takeout from the nearby restaurant "Matoi," I hadn't been back in a while. The reviews on Tabelog are extremely high, with some even claiming it to be the best in Japan. In fact, I have customers who travel all the way from Odawara's famous restaurant "Tomoe" to dine here in Ito, which speaks to its quality.【Food & Taste】The unagi donburi (JPY 8,800) I had was impressive, featuring thick and substantial eel that had been steamed thoroughly before grilling. However, personally, I found it to be a bit too soft compared to my preference, similar to "Tomoe." I recall the texture being firmer during my visit in 2017, but this time it was so tender that it fell apart when lifted with chopsticks. Just like how steak that can be torn with chopsticks is favored, this melt-in-your-mouth tenderness is likely the secret to its popularity. The sauce and rice were delicious, and there’s no doubt about the excellent quality.A distinctive feature is that there’s no sansho pepper on the table; instead, it’s served with wasabi, which pairs wonderfully with the eel's fat. The appetizer served with drinks (a type of eel tsukudani or a jelly-like dish) was also very tasty.【Drinks】The beer served was Asahi SUPER DRY in a medium bottle. The lineup of Japanese sake includes "Aramasa" and "Shidaizumi," making the wait for the eel enjoyable.While it may slightly deviate from my personal preference, it is undoubtedly one of the representative restaurants of Ito. It was a great meal! Less

Delicious.Unagi Donburi for JPY 8,800.I was able to make a reservation the day before.I thought they didn’t have the liver since it wasn’t on the menu, but I saw another customer getting it at the same time. Apparently, you can order it if you reserve in advance.What a surprise!As mentioned on the menu, it took exactly one hour for my dish to arrive.I’m really glad I made the reservation the day before.It was incredibly delicious.Both the eel and the rice were outstanding.While grilling the eel, they received quite a few phone calls, but they didn’t answer any (they were taking calls before they started grilling).You can tell this place is run by a passionate owner.I was lucky to secure a reservation the day before.It was my first time in Ito City, but I definitely want to come back for the unagi here. Less

Nestled close to Ito Station, this hidden gem specializes in unagi (grilled eel). The calm atmosphere, centered around a counter, features smooth jazz, creating a modern vibe that sets it apart from typical traditional unagi restaurants. The unagi is carefully steamed and grilled in the Kanto style, resulting in a fragrant exterior and an astonishingly fluffy texture inside. What makes it particularly unique is the use of real wasabi instead of the usual sansho pepper, enhancing the rich flavor of the eel's fat while leaving a refreshing aftertaste. The menu is concise, reflecting a dedication to quality ingredients and craftsmanship. Since the owner manages everything alone, there may be a wait for your meal, but this anticipation only heightens the experience. This is a highly recommended spot for those looking to savor high-quality unagi in Ito at a leisurely pace. Less

I finally visited Ichi Unagi, a place I had long wanted to go but hadn’t had the chance to visit until now. It was absolutely wonderful.I made a reservation in advance. It seems that in the past, you could walk in without a reservation, but on weekends, it’s nearly impossible to get a table without one.The restaurant operates with only about 8 to 9 seats, and they don’t have a style where the next customer comes in immediately after the previous one leaves.I ordered the Unadon for JPY 8,800. This restaurant only accepts cash.Although photography is prohibited inside, I received permission from the owner to take pictures of the dishes.The Unadon, which was meticulously prepared from the initial stages, was an exquisite dish. The eel was so tender that I couldn’t feel any bones, and the grilling was done to perfection, giving it a wonderful aroma.The rice bowl was easier to eat than a traditional lacquered box.This was a thoughtfully crafted Unadon, and it was incredibly delicious. It was a great meal. Less

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【一鰻】
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伊東の空気の中で、ピンと張り詰めるように佇む『一鰻』。黒を基調とした外観に、削ぎ落とされた意匠。店内に入れば、そこは無音に近いカウンターのみの世界で、耳に届くのは調理の音だけだ。一言で言えば“集中”。店主は寡黙で、視線と所作で語るタイプ。写真撮影の配慮、時間厳守、現金のみといったルールも、この緊張感ある空間を守るために機能を果たす。食べ手にも姿勢を求める店である。

この店の核は、執念のような下処理にある。小骨を一本一本抜き続けることで、口の中に一切のノイズを残さない。その上で、焼きと蒸しを組み合わせた火入れを施し、脂の旨味を最大限に引き出す。山椒を置かず、本山葵で食べさせるのも、鰻そのものの輪郭を際立たせるための選択だ。

まず「塩焼」。皿に並んだその姿はシンプルだが、一口で空気が変わる。雑味という概念が消え、白身魚のような透明感と、じんわりと広がる脂の甘みが共存する。噛むほどに旨味が染み出すが、重さは無い。ここで、この店の方向性がはっきりと提示される。

続いて主役の「うな丼」。蓋を開けた瞬間の艶やかな照り、香ばしい香りが一気に立ち上がる。箸を入れると、外側はザクッと軽やかな歯触り、内側はふわりと崩れて脂がとろける。皮目のバリッとした食感が全体を引き締め、単調さを感じさせない。タレは前に出過ぎず、あくまで脂の甘みを支える役割。気づけば無心でかき込んでいる。

脇を固める「肝吸い」は、透き通る出汁で口内をリセットし、「香の物」や「煮こごり」は食感と温度でリズムを作る。特に煮こごりは、鰻の旨味を別角度から提示する存在として面白い。

この徹底した骨抜きと引き算の味付け、そして寡黙な姿勢からは、鰻という食材に対する深い探究心が滲む。説明ではなく、体験で納得させるタイプの職人だ。ここは鰻を“食べる”場所ではなく、鰻と“向き合う”場所。ルールや空気感も含めて完成された体験であり、その一尾のために時間を使う価値がある。わざわざ行く理由が、しっかり存在する一軒。ご馳走様でした。⁡
#一鰻 #伊東 Less

I made a reservation in advance and visited the restaurant. Since I drove, I didn’t drink, but they have a great selection of alcohol at reasonable prices. Now, many might think that the unagi rice bowl is quite pricey. However, the texture is something you rarely encounter elsewhere. The same goes for the grilled unagi. I thought it was interesting to eat it with wasabi instead of sansho pepper, which feels very Shizuoka-like. The freshly grated wasabi from the Wabisabi grater is incredibly juicy, making it pair even better with the unagi. This place is definitely worth a visit. Less

A two-year gap in posting past logs.Nestled in a quiet alley in front of Ito Station, Ichi Unagi is a renowned eel restaurant. While the founding year and the chef's background are not publicly disclosed, it operates with just nine counter seats and has been recognized as one of the top eel restaurants in Japan, even receiving accolades from Tabelog.What sets it apart is the meticulous preparation of the eel, which is filleted and grilled only after an order is placed. The result is a perfectly crispy exterior and a fluffy interior, showcasing a unique grilling technique. Instead of the usual sansho pepper, the restaurant pairs the eel with real wasabi, reflecting the chef's desire for diners to truly enjoy the natural flavors of the eel.The menu is straightforward, focusing primarily on eel rice bowls and grilled eel, creating a refined dining experience. In contrast to the large tourist-oriented establishments, this specialty shop exudes an atmosphere where a single craftsman dedicates himself to the art of eel preparation. It stands as a compelling reason to visit Ito, distinct from the seafood and dried fish offerings of Ito Onsen.I enjoyed the eel for my birthday.It was a great meal. Less

First VisitI decided to visit this restaurant, which has earned stars from Michelin and Gault & Millau, and a bronze medal on Tabelog, only to find it was in a private reservation state... I made a phone reservation for a table at 18:30 two days prior. I arrived at 18:25 to find one group of three already seated, but by the time the food was served at 18:45, the place was entirely reserved.The L-shaped counter has 9 seats, and the male owner was managing everything alone. Thanks to this, I was able to have various conversations with the quiet owner...The meal (JPY 8,800) consisted of:1. A: Simmered eel, B: Lightly pickled daikon and cucumber, C: Fresh wasabi2. Unagi rice bowl3. Liver soupHere are my impressions of the dishes:- The eel seems to mainly come from Lake Hamana, but the owner mentioned there are no particular constraints.- 1A: The cooled simmered eel had a texture reminiscent of a frozen dish due to its own fat. This was truly impressive.- 1B: While it was high-level compared to typical eel restaurants, it paled in comparison to the "Japanese Cuisine Yamazaki [4.11]" I had last year, highlighting the clear difference between eel specialty shops and Japanese restaurants.- 1C: The wasabi is grated just before serving. It has a refined flavor where sweetness is followed by spiciness. Although the quality of the wasabi was slightly inferior to what I had at a soba shop in Kyoto recently, it paired well with the rich sauce of the grilled eel. The wasabi used was both fine and coarse, indicating a significant attention to flavor adjustment. The spiciness and aroma of wasabi are produced when the cells break down due to oxidation, and the flavor deteriorates rapidly once grated. Such careful handling is becoming rare even in sushi and Japanese restaurants.- The main dish, the unagi rice bowl, had a note at the restaurant stating that the steaming process was completed and it was cooked on a gas grill, which felt like a bold admission. However, the rich sauce and the firm rice were to my liking. A lot of fat had been lost during the steaming process, making it feel more like grilled fish than eel. The flesh was so tender that it fell apart when lifted with chopsticks, while the skin had a crispy texture, resulting in a uniquely new sensation of grilled eel. According to the owner, this was a result of searching for a different style of grilled eel to ensure the restaurant's survival.- The liver soup had a weak flavor of the broth (bonito), which was disappointing.I couldn't try the white grilled eel due to my solo visit, but I would like to invite someone to experience it with me. However, JPY 8,800 for the unagi rice bowl seems a bit too high... I worry whether my companion will agree. Less