Unagi Tei Tomoei (うなぎ亭 友栄) Odawara

I made a reservation for eel the day before and visited the restaurant. Since seating is arranged in order, I ended up waiting for about an hour (but it was fine since I explored nearby Suzuhiro!).First, tea was served, but I requested water. The glass of ice-cold water, the teapot, and the teacup were all lovely.When the unaju (grilled eel over rice) was brought to my table and I opened it, I was amazed by its fluffy texture. The taste was more tender and flavorful than any eel I’ve ever had, with no unpleasant odor at all. The sauce and grilling were just to my liking.The clear soup was also delicious, rich in dashi flavor. The pickles had a clean taste without any unnecessary sweetness, refreshing my palate after the rich eel sauce. On my way out, I stopped by the restroom, which was also impressive. This restaurant exuded a sense of luxury and hospitality throughout. I would love to visit again next year. Less

I often visit Hakone, and although I pass by this place frequently, I had no idea it existed until I saw it featured on TV. So, I decided to stop by around 12:15 PM on a weekday. As expected, there were many customers waiting for a table. After placing my order and checking in, I was told it would be a one-hour wait. I hesitated for a moment, but since the bench outside wasn't too hot and I wasn't in a hurry, I decided to wait leisurely.This restaurant only accepts reservations for eel, as they sell out quickly. I could tell that many customers had been coming in since before noon. Sure enough, after 12:30 PM, customers who had finished their meals kept coming out. I hoped to get seated early, and I was finally able to enter before 1:00 PM.The eel here is said to be made from "carefully selected eel," and the menu states, "The eel we use (330g) is nearly 1.7 times the usual portion (200g). If you can't finish it, please feel free to ask for a takeout option." - Unaju: JPY 8,000 - Grilled liver: JPY 1,400 Of course, I had already ordered the unaju when I entered. Unfortunately, the liver was sold out, and I was put on a "waiting list" for cancellations, which I knew was unlikely to happen.Regarding the price of the unaju, the "1.7 times" portion size justifies the pricing. Additionally, considering that this restaurant does not prepare the eel in advance but instead fillets live eel upon receiving an order, it typically takes about 60 minutes from preparation to grilling. Therefore, it was just about an hour after I placed my order that the unaju, liver soup, and pickles arrived at my table. It was essentially the same as waiting outside or at the table.When I opened the lid of the lacquered box, I was greeted by a thick piece of grilled eel resting on the rice. The glaze was natural, and it looked incredibly appetizing. The texture when cutting the eel with chopsticks was noticeably different from that of ordinary eel restaurants, revealing its thickness. Upon taking the first bite, I noticed the distinct flavor of the sauce and the rich texture of the eel.The menu refers to it as "secret sauce," and while it doesn't have an overwhelming impact, the flavor profile is clear and complements the eel perfectly. It’s truly a remarkable taste that lives up to its reputation. Therefore, I can confidently say that this is not just "pretty good" but "very delicious" eel, and the rice with its exquisite sauce is also delightful—definitely the best unaju I've had in recent years.In fact, on my way back from Hakone, I sometimes stop in Mishima for eel, but the quality here surpasses my favorite spot. This restaurant is conveniently located for a stop on either the way to or from Hakone. I truly regret not knowing about it sooner. The only downside is that it seems best to avoid weekends, as they are closed on Thursdays and Fridays, meaning they are only open from Monday to Wednesday. I doubt I will find another restaurant that exceeds this level anytime soon. Less

(Rating at the time of visit: 4.38)On my way back from Hakone, I visited this renowned eel restaurant in Japan.Founded in 1978 in Shimoda City, Shizuoka Prefecture, it relocated to its current location in Odawara City in 1996. Although relatively new as an eel restaurant, its exceptional eel has earned it a Michelin star for several years (2012-2015).The move to Odawara was to incorporate a unique process called "Mizunashi," which eliminates any muddy taste from the eel. Mizunashi involves continuously flowing Hakone spring water, drawn from a well 100 meters underground, into a fish tank for 24 hours, resulting in a clean and pure flavor. This meticulous attention to detail certainly raises expectations.Reservations are not for securing a table but rather for ensuring the availability of ingredients, which can be made starting two months in advance of your visit. Even if you have a reservation, you must check in at the restaurant on the day and wait. I arrived by train and on foot, so it didn't affect me, but I heard that you can wait in your car, which made the parking lot quite full.There were many foreign visitors, indicating its immense popularity.Finally, my turn came, and I was guided to place my order! The menu is extremely simple, featuring mainly "Unaju" and "Shirayaki Gozen." There are also options for "Kabayaki" and "Shirayaki" without rice, along with 7-8 types of appetizers.Here’s what I ordered:"Unaju (JPY 8000)""Freshly Grilled Liver - Sauce (JPY 1400)""Sake that Pairs with Eel (JPY 2000)"I started with the liver and sake. The richness of the egg yolk, the bitterness of the liver, and the sweet and spicy sauce combined perfectly, making the sake go down smoothly.After about 20-30 minutes, my Unaju arrived!Wow, what a generous portion!Typically, the eel is 200g, but here it’s served at 330g, which is quite satisfying!The plump, Mizunashi-prepared eel indeed has a clean and refined flavor! This might be my first experience with such a clear taste in eel.The sauce was very delicate, perhaps to not overpower the clean flavor, and since it was a bit cool that day, it was exceptionally refined and light.I added some extra sauce from the table, and I went all out with the sansho pepper.As I continued eating, I realized just how substantial the portion was!However, the liver soup and pickles that came with it were also incredibly delicious, providing a nice break between bites.The joy of having more eel to eat was wonderful!Well, it did disappear in about 15 minutes...I was stuffed!By the way, if you can’t finish your meal, they offer takeout packaging, making it easy for those with smaller appetites to enjoy.That said, while the eel was undeniably delicious with its clean flavor, I found it to be less fluffy than I had anticipated. I had imagined a richer, more intense flavor, but it turned out to be quite mild, which left me feeling a bit underwhelmed.Well, it is summer, the season when eels are at their leanest, and there may be variations in taste from day to day.In any case, I was satisfied to have enjoyed the eel from such a famous restaurant!It was delicious!It was a great meal! Less

About an 8-minute walk from Hakone Tozan Railway's Kazamatsuri Station, Unagi Tei Tomoe is renowned as the "Eastern Yokozuna" and is a Michelin Guide-listed eel restaurant.On this day, I made a phone reservation for "Unaju" (grilled eel over rice) and "Kimo-yaki" (grilled eel liver).I arrived an hour after opening and checked in at the reception.After about a 30-minute wait, I was guided to a private room.Just before noon, I noticed a sign saying "Sold Out for Today"...What I enjoyed that day included:- "Soft-shelled Turtle Egg" (a complimentary treat from the restaurant ♡)- "Kimo-yaki" (with sauce)- "Kimo-yaki" (with salt)- "Shirayaki" (grilled eel with wasabi)- "Unaju" (served with eel liver soup and pickles)I felt the richness of the "fat" was even more pronounced than my last visit.While it can be polarizing, as a believer that "fish fat is good for the body," I thoroughly enjoyed the melt-in-your-mouth blue eel.It's so delicious that I can't imagine eating any other eel! ♡I hope to visit again soon to prevent summer fatigue!It was a great meal! Less

【Top 100 Restaurants】 Unagi Top 100 2026 【Tabelog Rating】 4.38 (as of posting) 【Reservation Method】 Phone reservation or Web reservation 【Visit Day/Time】 Sunday, 7:00 AM (Doyo no Ushi no Hi) 【Reservation Lead Time/Wait Time】 2 months in advance, 3 hours 【Nearest Station/Walking Distance】 Kazamatsuri Station, about 10 minutes on foot 【Order】 Unaju (JPY 8000) (as of posting) 【Add-ons】 Freshly grilled liver (JPY 1400 x 2) (as of posting) 【Impressions】 Every year, my wife treats me to a luxurious eel meal for my birthday. This year, at my request, we visited "Tomoei," a renowned eel restaurant representing Odawara. She made a phone reservation two months in advance to secure the eel. Since this coincided with Doyo no Ushi no Hi (July 26), there were very few seats left at that time. This restaurant has a unique system where the advance reservation only secures the eel. The entry time is based on a sign-in system on the day of the visit. *Only for high-priced courses, time-specific reservations can be made through "OMAKASE." We stayed nearby the night before to confirm the process. At around 7 AM on the day, a sign-in table is set up at the restaurant, where you write your name and phone number. Around 9 AM, they call to inform you of your entry time, but on this day, they contacted us earlier than expected at around 8:30 AM, saying, "Please come at 9:55 AM." As a result, we secured a spot for the first round. Arriving at 7 AM, we were already third in line. By the opening time of 10 AM, both the first and second parking lots were nearly full. Although it was the busiest day of the year, Doyo no Ushi no Hi, I felt that arriving early was essential. On regular days, it’s not usually this crowded. We were guided to a tatami seating area, and we started with grilled liver. We shared two types, one with sauce and the other with wasabi soy sauce. The sauce version was a luxurious dish where the fragrant grilled liver is coated in egg yolk. The rich umami and sweetness are mellowed by the egg yolk. On the other hand, the wasabi soy sauce version was simply prepared to enjoy the original flavor of the liver. The bitterness was not as strong as expected, making it surprisingly easy to eat despite its striking appearance. Both were truly adult snacks. After about 15 minutes, the long-awaited unaju arrived. No matter how many times I eat it, the excitement of opening the lid and the aroma of the sauce is exceptional. I took a bite of the eel first. It was incredibly fluffy. Despite being rich in fat, it wasn’t heavy at all, and the pairing with the exquisite sauce was perfect. Before I knew it, I was devouring the white rice. Indeed, the combination of eel and rice is unbeatable. I added some extra sauce midway and sprinkled on some premium sansho pepper, enhancing the flavor even more, and I continued to eat with enthusiasm until the end. The rice can be upgraded to a large size for free. With the eel weighing about 330g, it’s quite substantial, so I recommend the large size for those who want to enjoy a full meal. It’s also nice that they accommodate takeout if you can’t finish it. It’s no surprise that they received the Tabelog Silver Award. I believe it’s worth visiting Odawara just for this restaurant. However, Doyo no Ushi no Hi is more competitive than expected. For first-time visitors, I recommend adjusting your schedule a bit. Less

About a month and a half ago, I made a reservation for unagi and visited the restaurant. On the day of my visit, the wait time was about an hour and a half, but they kindly notified us when our turn was approaching, so we didn’t have to stay on-site. We spent the time shopping at nearby stores, and it went by quickly!I had been looking forward to the unagi, and it was incredibly fluffy and delicious! I couldn’t help but smile.The unagi was so large that I couldn’t finish it, so I took the leftovers home.They also provided my child with rice topped with unagi sauce as a complimentary service. I was planning to share my portion, so that was very helpful. They even offered us water and snacks to take home!Despite being a very popular and busy place, the staff made an effort to communicate with all the customers, including speaking to my child, which made us feel very comfortable.I realized that a popular restaurant excels not only in taste but also in customer service.I definitely want to visit this place again! Less

Ranked 4th in the national unagi rankings, I took the opportunity of my wife's birthday to visit this place since it's close to home.While reservations for seats are not available, it is essential to reserve the ingredients.Arriving just before 11 AM on a Saturday, I was greeted by a sign stating "Sold Out for Today". The parking lot was full as well.I made a reservation for two unaju (grilled eel over rice) and freshly prepared liver, and since I could also use the parking lot of "Hakone Bakery", I waited there with a coffee while anticipating a call from Tomoei. An hour and a half later, my phone rang.Two unaju and the freshly prepared liver (with wasabi and sauce) were brought to our table.I tasted the liver while it was still hot. I craved a beer.The wasabi liver was plump and crunchy, definitely the MVP of the day. I wanted some sake.The unaju was fluffy in the Kanto style, delicious without any peculiar odor or greasy aftertaste.(I slightly regretted not ordering the shirayaki due to the richness of the fat. I should have shared it with my wife... I imagine the shirayaki would have been so rich that even with wasabi, it wouldn't have felt spicy.)First of all, thank you for the wonderful meal. Next time, I hope to come using public transportation so I can enjoy the shirayaki with beer and sake, so I look forward to that.P.S. I used to dislike eel. However, during my transfer to Nagoya, I discovered the Kansai style and grew to love it. Thanks to Tomoei, ranked 4th in the national unagi rankings on Tabelog, I realized that it wasn't eel I disliked, but rather the Kanto style. Less

During my stroll in Hakone, I wanted to indulge in some luxurious Japanese cuisine, so I finally visited Unagi Tei Tomoe, a renowned restaurant that attracts eel lovers from all over the country. The attention to quality ingredients and the meticulous service create a wonderful atmosphere.The signature unaju (grilled eel over rice) captivates you the moment you lift the lid of the lacquered box, releasing a beautiful glaze and a sweet, smoky aroma. The eel is so tender that it easily breaks apart with chopsticks, and the rich sweetness of the high-quality fat harmonizes perfectly with the sharp sauce and the firm rice.I was also impressed by the high quality of the side dishes. The chilled abalone is enveloped in a gently concentrated broth jelly, and each small plate, including the bonito sashimi and salted fish, is crafted with great care. Even the wait for the main dish while enjoying some drinks becomes a special moment.With attentive service and a calm ambiance, this dining experience left a rich aftertaste that exceeded the bill. I confidently recommend this restaurant for anyone who truly wants to enjoy delicious eel, even if it means traveling a distance. I look forward to visiting again in a different season. It was a great meal! Less

Just a 7-minute walk from Kazamatsuri Station, I visited the renowned "Unagi Tei Tomoe," a Silver Award winner among Japan's top eel restaurants.I arrived 20 minutes before the 10 AM opening on a weekday, and there were 9 parking spaces available. Instead of a registration book, I checked in and placed my order at the counter inside. I was informed that I could enter during the first round of seating. They started guiding us into the restaurant 5 minutes before opening, and I was able to get in smoothly.This restaurant requires a reservation for eel in advance, but I decided to visit without one.I ordered the Unaju for JPY 8,000 and requested a large serving of rice (which is free).About 25 minutes later, my large Unaju was served, accompanied by liver soup and pickles.The eel was thick, with some pieces overlapping, making it look incredibly appetizing even before tasting.The eel was fluffy yet tender, offering an exceptional melt-in-your-mouth texture typical of Kanto-style Unaju. The rich umami flavor of the eel was prominent, and the thickness provided a satisfying bite. The rice was perfectly cooked as well.The liver soup was also excellent.I enjoyed a second helping of rice along with the delicious pickles, and I savored every bite until the end.This is definitely the best eel I've had this year! Less

As summer approaches, I find myself wanting to visit this place again. On this day, it was about a week until the Day of the Doyo Eel. I was able to make a reservation a week in advance, so I could come back this year as well. In the end, just like my last visit two years ago, I had to wait about two hours in front of the restaurant until I received a call on my mobile that my table was ready.【Ordered Items】Unaju (grilled eel over rice) - JPY 8000Draft Beer - JPY 1200Japanese Sake (Seisen) - JPY 1000Total (tax included): JPY 10200 Less

Braised abalone and sea grapesAssorted delicacies: salted fish, shuto, soft-shelled turtle eggs, and karasumiUnaju (grilled eel over rice) with liver soup and picklesBottled beerWe celebrated a birthday and also beat the summer heat, but the meal was so hearty! Eel is not only delicious but also packed with nutrients. Here, they serve large, thick, and oily blue eel. You can get a free refill of rice, and large sizes are also complimentary.If you can’t finish your meal, they’ll provide a container for you to take it home.The staff's attentiveness is wonderful; first, you can reserve a seat at the restaurant. They will call you when your table is ready.You can choose between tatami and table seating, and if you want to try grilled eel liver, it's best to call ahead to reserve.Recently, they've started allowing parking at the Hakone Bakery, and I noticed some changes since my last visit. The assorted delicacies, including soft-shelled turtle eggs, were a first for me.The braised abalone had a unique seasoning and a firm texture. The beer glasses were made of bamboo!I hope to celebrate my birthday here every year. Less

I visited on a Tuesday just after 11 AM, and there was already a 1.5-hour wait. However, if you provide your phone number, they will contact you at the designated time, allowing you to make a reservation and wait at a nearby café. We spent our waiting time at the Kanagawa Prefectural Earth Science Museum, so it was not a bother at all.We ordered Unaju (grilled eel over rice) along with seasonal dishes of mozuku seaweed, natural yam, and water eggplant. The most impressive dish was the natural yam. The visual of the stick-shaped yam sticking out was incredibly avant-garde and surprising. Additionally, it was a very innovative dish mixed with goji berries and blueberries. The taste was remarkable; the natural yam was wonderfully sticky, and I was amazed at how different it was from any yam I had eaten before.The mozuku was the thickest and most impressive I’ve ever had. It had a citrus flavor, possibly sudachi, which made it quite sour—perfect for summer.Finally, the long-awaited Unaju arrived. The eel served here is called "Ao Unagi" (blue eel). It’s not just a specific breed or limited to a certain region; they select eels that have grown particularly well, about 1.5 times larger than average, for their quality. When comparing my eel to my partner's, I noticed that mine had more fat, highlighting the individual differences. It’s enjoyable to exchange bites of eel when dining with two or more people.The sauce was neither too sweet nor too salty, perfectly balancing the rich eel. The staff were exceptionally friendly, making for a pleasant dining experience. Less

A renowned eel restaurant in Kanagawa Prefecture, Unagi Tei Tomoe has proudly held a Michelin one-star rating for four consecutive years.Located in the Kazamatsuri area, on the way from Odawara to Hakone, this establishment exclusively uses the finest quality eels, including the rare "Ao Unagi" (blue eel), selected for their optimal condition during each season.One of the restaurant's attractions is that they serve larger eels, approximately 330g, compared to the typical 200g.The restaurant boasts a beautiful Japanese-style exterior, complete with benches for waiting and parking facilities. Inside, the atmosphere reflects the elegance of a long-established eatery, featuring counter seats, table seating, tatami rooms, and private rooms.While reservations for seats are not available, you can reserve eels and livers in advance. Upon arrival, guests check in and wait for their turn.─────I called ahead to reserve eels and visited on the day of my reservation.Unfortunately, the popular "freshly cut liver" was already sold out at the time of my reservation, so I requested to be placed on the cancellation list.I arrived around noon during a three-day weekend and checked in, only to be informed that the wait would be approximately 1.5 to 2 hours.This time, I preferred seating other than at the counter.I spent the waiting time in my car and at the nearby "Suzukawa Kamaboko no Sato." After a little over two hours, I received a call.Upon returning to the restaurant, I was guided to a tatami room on the second floor. It was quieter and more spacious than the first floor, providing a relaxing environment to enjoy my meal.Since I had already ordered my dishes at the time of reservation, I only requested drinks upon arrival.Regrettably, I was unable to enjoy the "freshly cut liver" that I had been waiting for.〇 Junsei Premium Bottled Beer JPY 1,200〇 Banshu Ikko, Natsukara Junmai Ginjo (1 go) JPY 1,000This sake from Hyogo Prefecture has a light mouthfeel with a crisp finish, making it pleasant even in hot weather.▪️ Unaju JPY 8,000 (tax included)- Liver soup- 5 types of pickles- Free rice refills (white rice or sauce rice)The eels used at Tomoei weigh about 330g. If you can't finish, they also offer takeout options.As soon as I opened the lid of the beautifully lacquered box, the enticing aroma of grilled eel wafted up. The sight of the generously arranged large eels was impressive.The beautifully grilled eel, with its glossy finish, heightened my expectations.As I took a bite, I was amazed at how tender it was, almost falling apart with minimal effort. The fluffy texture from the steaming, characteristic of the Kanto style, harmonized perfectly with the savory grilling.The rich umami of the eel and the sweetness of its high-quality fat spread across my palate, with the fragrant flavor wafting through my nose. The secret sauce, which is a closely guarded recipe, was perfectly balanced, enhancing the natural taste of the eel without being overly strong.I savored half of it as is, and for the latter half, I added just a hint of sansho pepper. The refreshing aroma created a pleasant change in the flavor of the grilled eel.The size of 330g was more substantial than I had imagined. I felt completely satisfied without needing to order a large rice portion, and by the time I finished, I was thoroughly full.I enjoyed the five types of pickles as palate cleansers, and concluded with the liver soup to refresh my mouth.─────This renowned restaurant allows you to fully appreciate the deliciousness of the rare blue eel, and it’s easy to see why so many people travel from all over the country to visit.The tender, flaky texture, the elegant sauce that enhances the eel's flavor, and the perfect grilling technique all boast a high level of excellence.From the check-in to the phone call for seating, the service was consistently polite, making it a pleasant experience even in a busy restaurant.Not only the food but also the meticulous hospitality made me want to return to this remarkable establishment. Less

I wanted to eat here again, so I took the train this time. I made a reservation for around 11:00 and planned to arrive by 10:30. However, the train was delayed, and I ended up arriving at around 11:30 after walking from Kazamatsuri Station.I was informed that I would be seated in about 1.5 to 2.5 hours. I moved to Yumoto Station to explore, and when I returned to Kazamatsuri and was checking out the Kamaboko Village, I received a call that my table was ready. It was 13:30, exactly 2 hours after my reservation.There was a sign at the entrance indicating that unagi was sold out.I was guided to a tatami room on the second floor, where there were four seats available.After some time, tea was served, followed by a tiered box, liver soup, and pickles. When I opened the lid, I found a large, thick piece of unagi on top. It was fluffy, with a crispy skin, and absolutely delicious! I enjoyed the aroma of sansho pepper while eating. I added some tasty sauce and kept eating more and more.Although the wait was long, the delicious unagi and the staff's excellent service made it worth it.However, I had decided to try the grilled liver next time, but it was sold out again this time.Next time, I will make an early reservation and definitely try the grilled liver. Less

Every time I visit, I am truly impressed by the delicious unagi here.I came to enjoy my favorite unagi from Tomoei. I've heard that unagi in summer tends to have a bit less fat compared to winter, but the unagi at Tomoei remains plump, tender, and incredibly juicy. Each bite leaves me in awe of its flavor.This time, I was on the waiting list for the grilled liver, but I was fortunate enough to get it, which felt like a stroke of luck. The grilled liver was perfectly charred and absolutely exquisite, leaving me very satisfied.The staff always greet me with kindness and warmth, and I appreciate being able to savor my unaju in such a comfortable atmosphere.Before leaving, I, of course, made a reservation for my next visit (laughs). I plan to come back around autumn. I look forward to it and will work hard until then.Once again, I enjoyed my meal from the bottom of my heart. Thank you for the wonderful dishes and warm hospitality as always. I am truly grateful. Less

It had been four months since my last visit. Even though it was a weekday, I arrived at 11 AM and had to wait for an hour. It seemed they were struggling to manage the crowd, which affected my experience as well. They managed to secure enough liver for our group, which was a bit smaller than usual, but still delicious. As for the eel, it was as tasty as ever, although this time it had less fat than before. Normally, the service is attentive and the flavors are to my liking, so I would rate it highly, but I had to deduct points due to a few drawbacks. Less

I arrived around 11 AM on a weekday and waited about 40 minutes. Even so, they ran out of food before noon, so I highly recommend arriving early. The moment I took a bite, I was amazed—I felt it surpassed any eel I had ever tasted before. The texture was fluffy, and the fat was perfectly balanced. No wonder it has a Tabelog rating over 4 and has won awards every year; it truly is a renowned establishment. Additionally, not only was the food excellent, but the staff's service was also very attentive, making for a pleasant dining experience. If you're heading to Hakone or Odawara, this is a place you should definitely visit. I believe it's worth the trip even from afar. Less

I visited this place after a long time. I arrived around 1 PM, but ended up waiting nearly 2 hours...Since I was in a private room, I was able to get seated a bit earlier.After such a long wait, I was determined to enjoy the meal, so I ordered the grilled liver. It had a great texture, and with every bite, the rich flavor burst forth.Then came the unaju (grilled eel over rice). The eel was so fluffy that it felt like it could melt in your mouth. It was truly one of a kind. The taste made the 2-hour wait worthwhile. Less

I visited this restaurant since I was nearby. Although I didn't have a reservation and couldn't try the liver, I was still able to get in without one. As always, the eel was fluffy, and the skin was crispy and delicious. This time, I ordered the grilled eel and unaju (eel over rice), and the grilled eel came with a variety of condiments that kept it interesting. So far, this is the best eel I've had. Next time, I plan to make a reservation for the liver and come back. 【Parking】Available on-site. Less

If you're craving unaju (grilled eel over rice), this is the place to go. I recommend calling ahead to reserve the eel and arriving 30 minutes before opening, making sure to leave home with an empty stomach. I managed to get in during the first round. While waiting, I enjoyed some tea. Taking a big bite, I was reminded of just how delicious it is. The eel is thick and fluffy, and I believe this unique texture can only be experienced at Tomoei. Sometimes, it's nice to treat yourself. It was a great meal! Less

Please be very careful!!When you first arrive, they ask whether you prefer a private room with a 10% surcharge or a regular seat, but despite informing them that you want to be seated quickly regardless of the option, they seated several groups who arrived after me in the regular area. I find that unacceptable in terms of service. Everyone, please be cautious when stating your preference for a private room; you might end up being seated later instead!Additionally, even though they took our orders promptly, we ended up waiting about 30 minutes inside the restaurant, making it a total of an hour and a half before we could eat. When you're that hungry, food tends to taste better.The food was delicious, but considering the price of JPY 8000, I expected it to be worth it. I think it’s only natural for it to be good at that price. There are two well-known eel restaurants in Odawara City that offer much better value and atmosphere, so I plan to go there in the future.The staff were generally friendly and created a pleasant atmosphere. Less

I mainly visit Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places, occasionally exploring others as well.I hope this information is helpful.I am grateful for the opportunity and it was a great meal.Awards:Tabelog Award - SilverRenowned EstablishmentConvenience of Access and Parking:Just off the highway, with dedicated parking available.Duration of Stay:1 hour, with a 30-minute wait.Cuisine:Unagi Set Meal, Grilled Unagi.Impression:The unagi was prepared in the Kanto style, fluffy and delicious! Reservations are not accepted; you must sign in on-site and wait in line. Less

I visited on Saturday, July 4th, 2023, at 8:40 AM. After checking in, I was 11th in line. I spent the time until 10 AM visiting Kamaboko Suzuhiro and a local vegetable market, which went by quickly. The staff was very courteous from the moment I made my reservation for the eel, but after entering at 10 AM, it took until 10:50 AM for my Unaju (grilled eel over rice) to be served, which was quite a wait. I thought everyone might be in the same situation, but it seemed like the next group that entered didn’t wait as long. Perhaps it was just a matter of timing... The Unaju was absolutely delicious! Less

For our wedding anniversary and special occasions, we always choose the unagi from this place. We set a date and reserve the unagi, then I take a day off from work, eagerly awaiting the day.While I feel a bit guilty about leaving the kids behind, I pretend everything is normal and drop them off at daycare before heading out.We arrived at the restaurant around 10:30 AM, and it seemed like the first round of customers had already been seated, so we had to wait about an hour. When our time was up, they called us, and while waiting, we enjoyed exploring the Suzuhiro Kamaboko shop and café, which made the wait surprisingly pleasant.This time, I ordered the Shirayaki Gozen for the first time. As expected, the unagi here is large and incredibly delicious. Unfortunately, I couldn't secure the freshly prepared liver this time. As depicted in the painting, I genuinely hope to bring my parents here one day; it truly is an exceptional restaurant. Less

I made a reservation for eel in advance and arrived at 11:55 AM. Since it wasn't a seat reservation, I was told it would take about 1 to 1.5 hours. It was exactly 1 hour and 20 minutes! The eel was fluffy and melted in my mouth. The sauce wasn’t overwhelming, allowing me to add more to my liking. I ordered a regular portion of rice, but if it’s not enough, I can get a refill with sauce, and if it’s too much, they’ll wrap it up for me. Not only is the eel delicious here, but the restaurant is also clean, and the staff's attentiveness is outstanding. They offer refills of tea, apologize for the wait, and check if the seating is comfortable, all with such kind words that warm my heart. Today was my birthday, and without hesitation, I requested eel from this place from my husband. Less

I visited Unagi Tei Tomoei for the first time in the last week of June last year, and I had to wait an hour after arriving at 11:15 AM. This time, however, I was able to go without any wait since I had made a reservation for the unaju and liver.After placing my order, I waited about 30 to 40 minutes for the food to arrive, which is typical as they grill and steam the dishes fresh. The eel was as large as ever, and the rich sauce coated the tender, juicy meat perfectly. The texture was melt-in-your-mouth delicious. The prices remained the same as my last visit. Less

I visited on a Monday afternoon. When I checked in, I was told that a tatami seating area was available immediately, but I preferred a chair seat, which would require a short wait. I was informed that I would receive a call when my turn came, and although I actually received a call 12 minutes later, I missed it. When I returned 30 minutes later, I found that I had been skipped. This was my oversight, so I accepted it. However, they quickly called me again, and I was able to take my seat. I really appreciate this call-ahead system.The unagi served was fluffy, large, and very satisfying. Personally, I prefer it to be a bit more charred, but the sansho pepper added a wonderful aroma and was delicious. The staff were also very attentive, making it a lovely restaurant.It was a great meal! Less

I was invited by a friend to experience what they described as an extraordinary eel dish. The reservation was not for a specific time or table, but rather for securing the eels themselves, as my friend had booked two eels and their livers a month in advance. It's important to note that you can't reserve a time slot.On the day of our visit, we arrived around 12:30 PM, only to find out we had to wait about two hours to be seated! The parking lot was full, which shows just how popular this place is. There’s a museum and café nearby, so we spent the waiting time shopping and enjoying some tea.Now, onto the eel itself—it was simply exquisite. They use rare blue eel, and the skin was tender while the flesh was surprisingly fluffy. There was no fishy smell at all, and although it had a good amount of fat, it wasn’t heavy; the refined sweetness lingered pleasantly until the end.Moreover, the portions were generous. As noted on the menu, it was quite filling.While waiting for the eel to arrive, we enjoyed an assorted platter of delicacies and grilled liver, which paired perfectly with our drinks. As a complimentary treat, we also tried soft-shelled turtle eggs for the first time.Despite the crowd, the service was exceptionally attentive, and the private room we were shown to had a calm atmosphere, allowing us to enjoy our time from entry to exit.It was a great meal! Less

I visited Unagi Tei Tomoei around 2 PM on Saturday, having made a reservation for eel and liver.I was able to enter the restaurant around 3 PM. Although you cannot reserve a specific seat, the system requires you to go to the restaurant first to receive a time for your seating. They call you when your seating time is near, so I explored the area while waiting. There is a kamaboko (fish cake) museum and shop nearby, so I didn’t get bored during the wait. The restaurant has counter seating, making it easy for solo diners to feel comfortable. In fact, there were several other solo customers besides me.Upon entering and being guided to my seat, I was first struck by the cleanliness of the restaurant. Not only the seating area but also the men's restroom was exceptionally clean and showed great attention to detail. I was surprised to find such a clean place in an eel restaurant.As for the taste, the eel I had was so delicious that it set a new standard for me. The meat was fluffy and quite substantial, and by the end, I was very satisfied and full.Additionally, the service from the staff was outstanding. They kindly asked how the food was and explained the unique sake served in beautiful tokkuri (sake vessels), engaging with me in a friendly and polite manner, which made for a wonderful experience.This restaurant was so excellent in terms of taste and atmosphere that I definitely want to return whenever I find the time. It was a great meal. I look forward to visiting again.◯ Orders:Unaju (reserved in advance)Liver (sauce, reserved in advance)Assorted Ezo Abalone (2 types)Bottled beerDelicious sake with eel Less

A renowned eel restaurant located in Kazamatsuri, Odawara City. Every time I visit, I am deeply impressed by the taste and service. The blue eel is large, with just the right amount of fat, and the thickness of the meat is truly remarkable. You can order extra rice with sauce at no additional cost, which is impressive. I made a reservation for eel and liver a week in advance, but unfortunately, I couldn't have the liver this time. Instead, I was offered free soft-shelled turtle eggs, which is a seasonal service. Next time, I plan to make my reservation a bit earlier to enjoy the eel liver with sauce. Less

Today, I finally visited my long-awaited Unagi Tei Tomoe.I made a reservation for the number of unagi dishes in advance, and on the day of my visit, I had to wait for my turn.I had informed them that I would arrive around 11 AM, but upon arrival, the first parking lot was already full, so I had to go to the second parking lot.After that, I went to the restaurant to take a number, and they have a system where they call you on your mobile as soon as a seat becomes available.About 15 minutes later, I received a call, and after waiting for another 10 minutes at the restaurant, my long-awaited unagi donburi and grilled liver were served.They use the rare blue eel here, which is impressively thick and large.The unagi is juicy, with a perfect balance of being fluffy yet crispy.Once you try this unagi donburi, it’s so delicious that you won’t want to eat anything else.When asked what I would like to eat before I die, I confirmed without hesitation that it would be this unagi. Less

This was my first visit.I called the day before to make a reservation for eel. I tried to reach them over 30 times between opening and around 2 PM, and finally got through.On the day of my visit, I arrived at 9:10 AM and made a reservation in line. They start calling reservations around 9:50 AM, so it seems you need to stay close to the restaurant to avoid losing your spot.I entered at 10 AM and ordered Unaju (grilled eel over rice) and Unakimo (grilled eel liver). The Unakimo was served right away, and the Unaju arrived about 30 minutes later.It was fluffy and delicious! It was definitely worth coming early in the morning.It was a great meal! Less

In Tokyo, there are countless restaurants that leave a lasting impression, but in my hometown of Kanagawa, there are only one or two worth mentioning. At the top of that list is Unagi Tei Tomoei. I've been coming here for about 15 years, regardless of how often I visit. It’s my number one choice for unaju (grilled eel over rice). From the very beginning, I thought, "I don’t want to move away from here because I wouldn’t be able to go to Tomoei" (laughs). As usual, I made a reservation a few days in advance to secure my eel, and of course, I ordered… ■ Unaju It’s no surprise that the portion size is extraordinary! (laughs) What makes this place unique is the perfectly steamed eel that is fluffy and tender. The rice is cooked to a firmer texture, topped with a rich, sweet-savory sauce. In other words, it’s a harmonious trio of eel, rice, and sauce! That’s why the satisfaction level is off the charts! Additionally, the service at Tomoei is outstanding! Even with the high price of JPY 8,000 for unaju and the inevitable long wait, guests still flock here. Unagi Tei Tomoei is truly a one-of-a-kind eel restaurant. Less

I arrived around 8:15 AM on Sunday and was able to register as the 7th group!I heard that they don’t take reservations, but it’s great to know that even at such a famous restaurant, you can still enjoy a meal if you put in the effort!Here’s what I had:- Unaju (grilled eel over rice, with a smaller portion of rice)- Shirayaki (grilled eel without sauce)- Japanese sake that pairs well with eel (the brewery is small, so details about the brand are a closely guarded secret)- Assorted delicacies (that day, I was treated to soft-shelled turtle eggs as a complimentary item)- Salted eel liverI usually dislike eel (mainly because of the small bones), but the eel here was fluffy and juicy, and I finished it all!I might not be able to enjoy eel at other places...It was a great meal! Less

I woke up at 4:30 AM and headed to the restaurant. Despite arriving early in the morning, there was already a line.I wrote my name on the morning list and passed the time at a nearby fish cake shop.Even though I arrived so early, the eel liver was sold out, and I couldn't try it. It seems that the liver is so popular that you need to make a reservation to enjoy it.The Japanese sake I had with the eel was incredibly delicious and perfectly paired with the unaju (grilled eel over rice). However, the brand was kept a secret due to its popularity.In addition to the eel, I also enjoyed shirayaki (grilled eel without sauce), delicacies, and soft-shelled turtle eggs.It was a rare experience to savor dishes that can only be found at this restaurant, and I truly appreciated it.I would love to visit this place again, even if it means waking up at 4:30 AM! Less

I visited the highly acclaimed restaurant, Unagi Tei Tomoe!Everyone kept raving about how delicious it is, so I had to check it out!I called around 10:30 AM to reserve some eel. It took a while to get through, but after 30 minutes of anticipation, I finally secured a reservation!It took about an hour to drive from central Tokyo.Once I arrived at the restaurant, I waited for 45 minutes. Surprisingly, I didn’t have to wait long even on a Saturday!Here’s what I ordered:- Natural yam dish (delicious!)- Water eggplant dish- Liver (with wasabi soy sauce) (delicious!)- Liver (with sauce)- Unaju (grilled eel over rice) (incredibly delicious!)And more!I usually prefer the Kansai-style grilling, so I didn’t have high expectations, but it was unbelievably good!If it’s this delicious, I wish I had come sooner!I definitely want to come back soon!### Grilling Methods of EelIn Japan, there are two main styles of grilled eel: "Kanto-style" and "Kansai-style." While okonomiyaki has a "Hiroshima-style," grilled eel is primarily categorized into these two methods. The main differences between these two styles are as follows:In Kanto, eels are opened from the back, while in Kansai, they are opened from the belly. There are various theories about this, but it is said that when grilled eel became popular in Kanto (Edo), the samurai society associated opening from the belly with "seppuku" (ritual suicide), which was considered unlucky, leading to the back-opening method.Conversely, in Kansai, the merchant culture thrived, and "opening the belly" was seen as a good thing, leading to the belly-opening method becoming the norm.In Kanto, the eel's head is removed, while in Kansai, it is left intact during cooking. This is simply due to the way the eel is prepared; when opening from the back, the head can get in the way, making it more efficient to remove it. In contrast, when opening from the belly, the head does not obstruct the process, so it is left on.It’s amusing to think about how the Edo people might have questioned why it was acceptable to remove the head for back-opening but not for belly-opening, reflecting the cultural sentiments of the time.Additionally, in Kanto, the eel's head is generally not eaten, while in Kansai, it has traditionally been called "Hansuke" and is often grilled or used to make broth.The definitive difference in grilling methods between Kanto and Kansai is that in Kanto, the eel is first grilled (or par-cooked), then steamed, and finally grilled again with sauce. In Kansai, there is no steaming process; the eel is grilled from start to finish.This difference is often attributed to the fact that Kanto people are generally more impatient, so to improve efficiency, they grill and steam the eel beforehand, then apply the sauce and grill it again when an order comes in. In contrast, in Kansai, merchants would take their time discussing business over meals, making the longer grilling method more common.There’s a saying in the eel chef community: "3 years for skewering, 8 years for splitting, a lifetime for grilling," which might suggest that the saying originated in Kansai since it does not mention steaming.Kanto-style grilled eel is known for its "torofuwa" (melt-in-your-mouth texture), while Kansai-style is characterized by a "karifuwa" (crispy yet tender) texture, which is a result of the different grilling methods.Interestingly, the eel restaurant "Yunagi" located in Hiroshima Prefecture, which is closer to Kansai, serves Kanto-style "torofuwa" grilled eel. Enjoy the fluffy, melt-in-your-mouth texture in your mouth!### Types of SkewersIn Kanto, bamboo skewers are used, while in Kansai, metal skewers are preferred. This is related to the aforementioned grilling methods; in Kanto, where steaming is involved, bamboo skewers are less likely to burn. It is said that using bamboo skewers serves as a guideline, as burning the skewer indicates overcooking or excessive heat.Conversely, in Kansai, where the eel is grilled without steaming, metal skewers are used since they do not burn even after long grilling times.### SauceKanto-style sauce is typically lighter and less sweet, complementing the eel's natural flavors due to the steaming process that reduces fat. In contrast, Kansai-style sauce is richer and sweeter, designed to stand up to the eel's fat. If Kansai is considered sweet, Kanto can be described as savory (strong in saltiness and soy sauce).Recently, it has become more common to enjoy grilled eel with salt or wasabi soy sauce, but when it comes to eel, grilled eel is still the classic choice. I highly recommend enjoying the fragrant grilled eel with the restaurant's unique sauce over a bowl of white rice! Less

My first visit to Tomoei!I had wanted to go for a long time, but it took a while to decide on a date due to the hurdle of making a reservation and waiting in line. Finally, I made it!With my expectations at their peak, I arrived just after 1 PM on a Sunday, but I didn’t get to enter the restaurant until 3 PM! The longer wait only heightened my anticipation.I found it a bit annoying that I could hear the conversations of the people next to me, but once the unagi arrived, I completely forgot about it.The unagi was large and incredibly tender, melting in my mouth. It was the best unagi I’ve ever had. After that experience, I understood why the wait was necessary! Less

Near Hakone Yumoto, I thought I’d stop by for a day trip to the hot springs and enjoy some delicious food. I couldn’t make a reservation for a table, but I heard I could secure some unagi (grilled eel) by phone? I had no idea how that worked, but I tried calling at 10 AM when they opened, and I couldn’t get through at all. Just when I thought it was impossible, I managed to get through around 11:30 AM and secured my unagi. However, when I arrived around 1 PM, there were so many people waiting! They have a system where you decide on your menu first, and they call you when your table is ready. Fortunately, there was a branch of my favorite Suzuhiro nearby, so the one-hour wait didn’t bother me too much. It seemed that the last seating was at 4 PM, but since it was a weekday, the crowd had thinned out by a little after 2 PM, so that might be a good time to aim for. The unagi was excellent in both flavor and portion size, and the staff were very friendly, which made for a pleasant experience. It was a great meal! Less