Unagi Musashino (鰻 むさし乃) Saitama

The eel, carefully deboned and steamed before being grilled over binchotan charcoal, has a melt-in-your-mouth texture that is simply the best!I arrived around 10:20 AM on a weekday and was the first in line. If you come later, the turnover slows down, and the wait can be quite long. I recommend arriving early, even if you're alone, as you can reserve a spot. However, it seems you cannot enter unless your party is complete, so please be aware of that.By around 10:40 AM, people started lining up, and there was quite a queue by the time the restaurant opened.You place your order verbally from the menu, and payment is settled afterward.The menu features only the new eel donburi. You can choose to add either liver soup or clear soup, but there is also a limited quantity set called the new eel gozen, which includes grilled liver.If you want to try the grilled liver, this is the only option (there were only four sets available that day).New Eel Gozen: JPY 6,900The interior has various seating options, including tatami mats, tables, and a counter, but it is not very spacious. Strollers and large bags will likely need to be left in the space in front of the restaurant. Please note that they mention they cannot accommodate children who cannot sit in a chair. Less

There are many renowned unagi restaurants in my hometown, but this particular place was one I absolutely wanted to visit. Actually, it might be the other way around. Since I can enjoy delicious unagi locally, I find myself wanting to venture to these harder-to-reach famous spots. Well, overall, I just love unagi.The extreme heat was merely an excuse.I carefully examined the reviews. Even though it was summer vacation, I aimed to arrive by 10 AM on a weekday. The official opening time is 11 AM, but it seems they open a bit earlier, and the exact time varies by day, so I set my target time to ensure I could be among the first customers (the restaurant has 18 seats). Even during summer vacation, this place isn’t the type to get overly crowded. I thought I might be able to get in near the front of the line. As I approached, I just barely made it in for the first round.Phew, that was close! (laughs)The restaurant is located on the first floor of an apartment building, and there are round chairs set up inside for waiting customers. The instructions for lining up are clearly displayed, and staff members frequently come by to check and add chairs as needed based on the number of people waiting. At that moment, I could sense the restaurant's consideration for its customers. No doubt about it, places like this are always delicious.Customers are guided in order, and we were the 14th in line, arriving around 10:40 AM. There were several fans in the waiting area, so waiting in the scorching heat was not an issue, and the air conditioning inside was effective. As a result, we did wait a bit after being seated, so I felt fortunate to have entered during the first round.The limited liver skewers had already sold out by the time the first six customers arrived. I wonder what time I should aim to arrive to try those?First, I quenched my thirst with a chilled bottle of beer (with edamame as an appetizer). The highly anticipated unaju (grilled eel over rice) arrived around 11:20 AM. "Our unagi has no unpleasant odor, so please enjoy the first bite without adding anything like sansho pepper," the staff member advised. Huh? What odor? I’ve never been told that at a restaurant of this caliber, nor have I ever experienced any unpleasant smell myself. Thinking about this, I slowly brought the unagi to my mouth, and…It really was absent! Completely absent! The "odor" the staff mentioned was something I hadn’t understood before, but it truly existed!And this unagi, which had no odor whatsoever, was so tender that it fell apart as soon as I touched it with my chopsticks! This tenderness must be the result of the chef's skill. Even a novice like me could clearly see the meticulous craftsmanship. The texture was unlike anything I had ever experienced, completely overturning my concept of unagi. I thought that someone who dislikes unagi would be even more impressed if they tried this. (Though I wouldn’t want to make them eat it, haha)The liver soup (JPY 330) was also something I had never tasted before; it was incredibly smooth and had no unpleasant odor. The floor staff's attentiveness and care were exceptional, and I could hear voices from the kitchen saying, "Thank you very much." Not only was the flavor outstanding, but the service was top-notch as well. I was moved by everything.I initially hoped to visit during the first round, but I definitely want to try the liver skewers next time. I will make sure to have them! Less

◾️Visit Date: July 26, 2026 (Sunday) ◾️Wait Time: Approximately 60 minutes ◾️Lunch Details: - Unaju with Liver Soup ◾️Price: JPY 6,930 per person I arrived at the restaurant right at 9:00 AM and was honored to be seated in the first round. As part of the Doyo no Ushi no Hi menu, I had the choice between liver soup or clear soup. I learned upon arrival that the restaurant usually opens at 11:00 AM, but on Doyo no Ushi no Hi, it opens at 10:00 AM. So, I waited in the shaded area in front of the restaurant, watching a downloaded drama on U-NEXT for an hour. The Unaju was delicious even without sansho pepper; it was truly exquisite. Doyo no Ushi no Hi turned out to be a fantastic day! Less

When I think of summer, I think of unagi! So, I decided to visit this restaurant that had caught my attention for a while. I had read that there were about 30 people in line by 10 AM, so I aimed to be among the first group and arrived at 9:30. At that time, there were about 15 people ahead of me, just making it into the first round. By around 10:15, the restaurant was open, and I was able to place my order and start eating around 10:45.The unagi had a wonderful aroma and no unpleasant smell, so I was advised to try it without sansho (Japanese pepper) first. Following their recommendation, I took a bite as it was. The meat was fluffy, and the savory scent of the unagi filled my mouth—it was a taste unlike anything I had experienced before. I did try adding a little sansho, but personally, I found that the unagi was more fragrant and delicious without it.This was the best unagi I have ever had in my life. I definitely want to come back. It was a great meal! Less

In late July, just before the Day of the Eel, I visited Unagi Musashino.Among various theories, Saitama City (now Urawa) is known as the birthplace of grilled eel, and Unagi Musashino is reputed to be one of the most popular eel restaurants, making this visit one of the highlights of my trip.When I arrived at 10 AM on a weekday, there were already six people seated on stools.The menu exclusively offered the new baby eel rice bowl, showcasing their commitment to quality. Before opening, the owner greeted us and mentioned that while they had been serving Mikawa eel until yesterday, today they were featuring the brand "Wasyou Unagi" from Miyazaki Prefecture.Hearing this made me smile with anticipation! (*^^*)At 10:45, a bit earlier than expected, I was invited in and seated at the counter. I ordered the new baby eel rice bowl and a bottle of beer.As I relaxed, the eel rice bowl was served. The aroma was delightful, and it had no unpleasant smell, so I was advised to enjoy it without sansho (Japanese pepper) at first. Here we go!The Wasyou Unagi "New Baby Eel Rice Bowl" was so tender that I could barely pick it up with chopsticks. The moment it entered my mouth, it melted away! (*´꒳`*) Wow, it was delicious!The seasoning and richness of the sauce were perfect.The rice had just the right firmness, and the secret sauce brought out the eel's flavor to its fullest, creating an artistic "New Baby Eel Rice Bowl" that left me in awe of such incredible cuisine.In the end, I finished the entire bowl without using any sansho. It was truly delicious—thank you for the wonderful meal! Less

I had the Unagi Jyu and Shirayaki.I was a bit nervous about the wait, but maybe because it was a scorching hot day, I was seated right away even during lunch hours! However, there were a lot of chairs lined up in front of the restaurant, and I thought to myself, "Do people usually wait this long?" as I made my way to the entrance! Haha.I tried half of each menu item, and the Unagi Jyu was light and delicious! The seasoning was not overpowering at all! Although I was advised not to add sansho pepper, I sprinkled a little on my last bite, and it was tasty! Usually, I can't finish a whole serving and need my husband to help, but I felt like I could eat a full portion this time!The Shirayaki was also refreshing with ginger soy sauce! It didn't have any unpleasant smell! The rice was delicious too!This was my first time trying Unagi Jyu in the famous Urawa area, and I was very satisfied! While I want to come back, I also want to compare it with other restaurants! Since the price range is different, I plan to check out some cheaper places to see how they measure up! Less

Urawa has many delicious unagi restaurants. However, despite living here for decades, there are still many places I haven't been able to visit due to their high repeat rates.This time, I decided to visit this restaurant, which has received tremendous support from people outside the prefecture. Since reservations are not accepted, it gives the impression that you must "line up to get in."I decided to try my luck on a holiday weekend in July, just before the Doyo no Ushi (the Day of the Ox).The waiting time varies greatly depending on the day of the week and the weather, so please use the queue as a reference.On a sunny Sunday in July, I arrived at 9:30 AM. There were already 18 people in line for the first round, and we were the 22nd in line (OvO). Seriously? (^^;)The restaurant has only 18 seats, and it opens at 11:00 AM, which was shocking!At this point, it was clear we would be in the second round, so I roughly calculated when we might be able to eat. Hmm? Around 12:00? I thought about leaving, but there were chairs provided, and a fan was running in the shade, making the waiting environment quite comfortable. So, I decided to wait it out.The line quickly extended beyond the waiting area and onto the street. Then, to my surprise, the chef made an unprecedented announcement: "We will open 50 minutes early today!" So, we started entering at 10:10 AM. I expected an early opening, but 50 minutes early was shocking again! I was glad I didn’t leave.We lined up from 9:30 and started entering at 10:10. I was seated at 11:10 and began eating at 11:25. It was quite a wait just to enjoy unagi.Today's unagi was from Mikawa. Opening the box was a moment of pure joy! Because I couldn't see any rice at all (fist pump)! A "full unagi" unaju is the ultimate for me! My excitement was through the roof.I was advised, "Our unagi has no unpleasant smell, so please enjoy it as is." Since they use young unagi, it is tender and has no odor. However, I do enjoy the natural aroma of unagi, so in that sense, I felt a bit lacking.They carefully remove the small bones from each eel, so the texture is what you might call "drinkable level." The skewering is also meticulous, resulting in a finish that sets it apart from typical unaju. I see! This is what makes it a renowned restaurant.I tried using sansho pepper, but it’s better not to add it to this unaju. Let me say it again: the unagi has no unpleasant smell, for better or worse. If you add sansho, it feels like you’re eating rice with sansho sauce rather than unaju (cry).Even for someone with a small appetite like me, the amount of white rice in the box felt a bit small. Most of the men around me ordered the "large size." I’ve never heard the term "unaju large size" before.Unaju: JPY 6,600Kimo-soup: JPY 330 (extra charge, hmm…) Almost JPY 7,000 (@_@) Wait, I heard that this year, domestic unagi is abundant and cheap, but the prices remain high. Please note that payment is "cash only!"I got the impression that the time and cost performance are not great. This is a place to visit when you have plenty of time and money and want to enjoy incredibly delicious unagi. To be honest, there are many other delicious unagi restaurants in Urawa, so I don’t feel the need to be particular about this one. Due to the long wait time, I would rate it -0.5. Less

A trip to Saitama by train! First, I sought out the best unagi in Urawa! This highly anticipated restaurant is just a few minutes' walk from Urawa Station's east exit, located at the back of a residential building. I arrived on a humid Saturday just after 9 AM, and there were about five people ahead of me in line. The waiting area has around 30 chairs set up along the path to the restaurant, shaded and equipped with a fan, making it a comfortable place to wait. The sign in front of the restaurant stated that today’s unagi donburi is exclusively the new baby eel from Mikawa, Aichi Prefecture. By 10 AM, all the waiting chairs were filled, and the staff began checking the menu for each group. I ordered the new baby eel donburi (with grilled liver and liver soup) and a bottled beer. At 10:30, the restaurant opened, and we were called in one by one. The interior was very clean, with five counter seats and several tables, not too spacious but welcoming. Despite being a long-established restaurant with a history of 60 years, it felt friendly and relaxed, thanks to the attentive and kind staff. I had a Kirin Ichiban beer, served with edamame as an appetizer. About ten minutes later, the grilled liver arrived. It had a mature bitterness and a light sauce that was absolutely delicious. After about 20 minutes, the liver soup and pickles were served. We experienced a brief power outage in the restaurant, but after about ten minutes, my eagerly awaited unagi donburi finally arrived. The unagi had a wonderful aroma, and I was advised not to use sansho (Japanese pepper) at first. I took a bite, and it was incredibly tender, prepared in the Edo style of steaming before grilling. The smooth texture, without any bones, was a result of careful preparation and the unique qualities of the new baby eel. Even after steaming, the rich fat was delightful, and the light sauce paired perfectly with the firm rice. I enjoyed the liver soup and pickles in between bites, and before I knew it, I had finished the dish without needing to use sansho. I sipped the hot green tea served in a cup featuring a verse from Urawa's songstress, Unako-chan's, "Uu Unagi Kouta!" "Try it, delicious unagi, Once you take a bite, Uu, You can't stop!" It was incredibly delicious. Thank you for the meal! Less

I visited Unagi Musashino, a super popular eel restaurant in Urawa. This was my second visit in two years, and the fresh, non-smelly unagi was incredibly fluffy and delicious. I arrived at 10 AM, and there were about 10 customers ahead of me, but luckily I was able to enter during the first round. Although the restaurant opens at 11 AM, I was able to get in by 10:30 AM, and in November, I finally got to enjoy the long-awaited unagi. I ended up waiting outside for 30 minutes and then another 30 minutes inside, but I highly recommend aiming for the first round if you plan to visit. When I came out after finishing my meal, there was a huge line of people waiting! Less

I travel across the country seeking delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places. I use this as a record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Bronze Award 2026 Tabelog Unagi 100 Best Restaurants 2024 ◆Crowd Level◆ Reservations are not accepted, so you need to wait in line. I arrived at 9:50 AM for the 11:30 AM opening and was the first in line. ◆Parking◆ None ◆Duration of Stay◆ About 1 hour ◆Dish◆ Unagi Jyu Gozen ◆Comment◆ I stayed in Urawa the night before to participate. I lined up before 10 AM and was the first in line. It seemed like the first round would be fine around 11 AM.However! I was glad to be first in line. There were only three grilled livers available that day, and we (three people) finished them all. There was only enough for one group, so we were lucky.The unagi was prepared in the Kanto style and was the best I’ve ever had. It was fluffy and incredibly delicious. Let’s not forget the shira-yaki (grilled white eel). It might have been the most delicious of all.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the dishes within their respective genres. • Points may be added or deducted based on cost performance, service, and ambiance. • Facilities such as accommodations, roadside stations, and golf courses are rated on a 0.5 scale for the entire facility. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝Thank you for your "likes," "follows," and "saving the restaurant." I appreciate you reading until the end. I hope this helps you in choosing a restaurant. Less

On a rainy weekday, I thought it would be a good opportunity, so I arrived about an hour before opening. I was second in line. Thank you for opening the restaurant 10 minutes early! I ordered the "Shin-Ko Gozen" (Unagi Rice Box, Liver Soup, Pickles, and Grilled Liver Set). That day, there were only three servings of the Shin-Ko Gozen left. By 11 AM, the place was fully booked. The grilled unagi liver had a delightful crunchy texture with a creamy feel, and it was delicious with very little aftertaste. As for the liver soup, I hadn’t had it in a while, so I can’t compare, but it tasted quite salty after such a long time. Now, about the unagi itself, the staff explained that our unagi has no unpleasant smell or strong flavor, so they recommended enjoying it without sansho (Japanese pepper) at first. Taking a bite, the unagi was soft and melt-in-your-mouth tender, with just the right amount of fat—it was incredibly delicious! I found myself grinning after finishing my meal; it was truly that good. I believe there are various ways to prepare unagi, such as Kanto-style and Kansai-style, but this restaurant transcends those cooking methods with its amazing flavors. It’s clear this is a popular spot, and I will definitely be coming back! Less

Unagi Musashino, located in Urawa, is renowned as the birthplace of grilled eel and is particularly popular among locals. It’s conveniently about a 5-minute walk from Urawa Station, famous for its fluffy grilling style typical of the Kanto region.I arrived just before 10 AM on a holiday, being around the 10th in line. The restaurant opened just before 10:30 AM, and I was fortunate to be seated in the first round. On that day, I ordered the Mikawa-produced new eel rice bowl for JPY 6,600, which included liver soup, pickles, and grilled liver for a total of JPY 7,650. The grilled liver is said to be limited in quantity.First, I was served tea and grilled liver. The teacup featured an illustration of Urawa Unako-chan, created by Takashi Yanase. The grilled liver had a delightful crunchy texture in places, and I could already sense the exceptional flavor of the sauce.About 30 minutes after placing my order, the rice bowl arrived. It looked incredibly fluffy and aromatic; I didn’t even need the sansho pepper. The sauce was on a whole new level of deliciousness. Although I usually prefer Kansai-style eel, this place is in a league of its own. I finished it in no time! Less

My wife received a generous bonus!So, we decided to celebrate Father's Day a week late at an unagi restaurant.Of course, we went to "Unagi Musashino," the number one unagi restaurant in Saitama.I've been coming here for nearly 20 years since the previous location, and every time I visit, the line gets longer. On this day, since it was the day after the typhoon, there was a guaranteed three-turn line by the time they opened early at 10:30.【Order】Unagi Jyu GozenShirayaki SetUnagi JyuCalcium (fried bones)BeerKoshinokagetoraMelon SodaThis was for three people.While waiting for the Unagi Jyu to arrive, we enjoyed some appetizers and the fried bones with beer. After a while, the grilled liver arrived. It was huge! Since grilled liver pairs perfectly with Japanese sake, I ordered an additional Koshinokagetora.We sat at the counter, and my son was peeking at the unagi being grilled. They were discussing crafts in his language class, so watching the artisans at work was a great learning experience.Soon, the Shirayaki and Unagi Jyu arrived.That day, they had fresh young unagi from Mikawa.Personally, I think the ones from Miyazaki are a bit more tender, but they were delicious nonetheless.I started with the Shirayaki. It’s served with ginger soy sauce, which pairs perfectly. It also goes wonderfully with the Japanese sake.After eating half, I swapped with my wife for her Unagi Jyu. The strong flavor of the unagi complemented the refreshing liver soup beautifully.Wow, it was as delicious as ever! When we left the restaurant, the line had grown even longer. According to the owner, they were expecting five turns that day...The day after the typhoon was a storm of popularity for this restaurant.It was a great meal! Less

I arrived at Unagi Musashino around 10:15 on a weekday, 45 minutes before opening. Despite the early hour, there was already a line of about 15 people. Although the restaurant typically opens at 11:00, we were kindly allowed inside at 10:30. This was very considerate, and thanks to that, I managed to get in just in time for the first seating.At 11:30, my long-awaited rice bowl arrived. I ordered the "Unaju" with a large size (+ JPY 200) and "Kimo-sui" (JPY 300) for a luxurious treat. Today’s eel was sourced from Mikawa, Aichi Prefecture. The wait time since I started lining up and my hunger level were perfectly aligned, building my anticipation even before I took a bite.When I finally tasted it, the impact of the first bite was incredible, and as I continued eating, the depth of flavor exceeded my expectations. The staff advised me, "It’s better to add the sansho pepper later," but the balance between the sauce and the eel was so perfect that I personally found no issue enjoying it as is. In fact, the slight char on the skin added a pleasant bitterness that enhanced the overall flavor.As is often the case when I eat Unaju, I was so taken by the deliciousness that I quickly finished it all in one go. This truly is the taste of Unagi in Urawa. Less

I arrived at noon and thought I might not make it, so I waited on a chair outside. Shortly after, a couple arrived. A staff member came out with the menu to take their order. Just after that, the sign indicating sold out appeared, so I barely made it in time.In the end, I waited for an hour. The chairs outside were in the shade, but it was still hot.I started with some boiled broccoli.Then, the unaju (grilled eel over rice) arrived quickly.The eel was so large that it completely covered the rice, and it was thick too. The portion of rice was just right.The liver in the liver soup was also quite big.When I left the restaurant, there were not many people around. Everyone must have been watching the soccer match.Tunisia won 4-0.It was a very satisfying day. Less

My children took me to a restaurant they had been wanting to visit for Father's Day.We arrived before opening time, but being a popular spot, we had to wait about 60 minutes. However, they took our orders during the wait, so once we were seated, our dishes were served shortly after.The eel was grilled to perfection, with a delightful aroma, and the rice was cooked just right. The sauce was elegant and not overly rich, and the clear soup was delicious until the very last sip. You could feel the care put into each dish, truly a renowned establishment.However, this meal was about more than just the delicious food. My children treated me to their favorite unagi don with money they had worked hard to earn. That thoughtfulness meant the world to me, making it difficult to evaluate the taste objectively.It was an unforgettable Father's Day, surrounded by delicious eel and the warm feelings of family. Less

Revisit.This restaurant is the KING around Urawa Station, having continuously earned the "Tabelog Bronze" award.With Father's Day approaching, I decided to visit "Unagi Musashino" for some eel on a weekday.This place gets so crowded that visiting on Father's Day itself would be quite a challenge.I read reviews mentioning that on holidays, there can be nearly 30 people lined up by opening time, so there was no reason for me to go on a weekend, being so close by.The rules are as follows:- No reservations- Open for lunch only (check Instagram for business days)- All guests must be present upon entry- Cash payment only- Orders are generally taken before entering and confirmed upon seatingI arrived at 10:30 AM on a weekday.There were already six people waiting (three groups).At this point, I was hoping to get the "Shinako Gozen" (eel rice bowl, liver soup, pickles, and grilled liver), but unfortunately, they only had two available that day.Next time, I’ll have to come a bit earlier.They started serving slightly before opening time, and I managed to get in during the first round, with about 30 people in line, meaning nearly 10 were in the second round.◯ Shinako Unaju 6,600 JPY × 4◯ Liver Soup 330 JPY × 4◯ Unazaku 1,650 JPY × 2◯ Draft Beer Pint × 2 880 JPY × 2◯ Small Beer Glass × 2 660 JPY × 2◯ Cover ChargeTotal: 35,420 JPY (8,855 JPY per person)The Shinako that day was from Mikawa, Aichi Prefecture.The kabayaki grilled over binchotan charcoal had just the right amount of fat, and the meat was fluffy.The rice was also perfectly cooked and not too little.Being local, I’ve had eel rice bowls at various eel restaurants, and while each has its own characteristics, I usually leave satisfied (though not always).However, "Unagi Musashino" is clearly in a league of its own.While preferences vary, the balance of the sauce and the texture of the eel skin are all of exceptionally high quality.Since it’s always Shinako, the meat is tender and fluffy.Some may prefer eel that is overly fatty and melt-in-your-mouth (I find that too rich and hard to handle), but this eel is ideal.If I’m going to eat eel, I want Shinako or Tomosui eel.Indeed, the eel rice bowl is best at "Unagi Musashino."I have no desire to go anywhere else.I felt the liver soup was better than before, and the Unazaku, with warm kabayaki and cucumber, had a nice tang from the vinegar, which was very good.It’s rare to have such a generous amount of sauce.It was a pity that the pickles didn’t include Nara-zuke, but many people dislike it (and it’s quite expensive), so it can’t be helped.Next time, I want to arrive a bit earlier and definitely get the "Shinako Gozen." That said, the lines seem to be getting tougher each year, so I’m not sure when to start lining up...If I can’t get the "Gozen," I’ll plan to revisit with grilled eel as an alternative.It was a great meal. Less

I revisited this popular unagi restaurant near Urawa Station on a holiday afternoon as part of my tour of renowned eateries. To my surprise, there was a line of about 40 people! However, the turnover was surprisingly quick, and I only waited about an hour before being seated. Fortunately, I could sit in the shade while waiting, and by noon, they had closed the line for new customers.Inside, there are 18 seats, and I ordered the "Shinko Unaju" (fresh eel rice bowl) sourced from Mikawa, Aichi Prefecture.The unaju was grilled over binchotan charcoal, resulting in a fluffy texture, though it lacked a crispy finish. The sauce was subtly rich and sweet, offering a refined flavor. Personally, I prefer a bolder taste.I will definitely come back! It was a great meal! Less

Urawa is famous for its unagi, but I hadn't had the chance to visit any well-known restaurants until now. This time, I had some free time, so I decided to visit Unagi Musashino and experience its renowned quality.On a weekday afternoon, I arrived around 10:45 AM for the 11:00 AM opening, and there was already a line outside. In fact, the restaurant was already open and fully packed inside. Such popularity! I joined the line, and they took my order in advance. I ordered the unaju (grilled eel over rice) and liver soup.After a short wait, I was seated as some customers left. The restaurant was bustling with guests, filled with lively energy and a delightful aroma.Soon, my long-awaited unaju and liver soup arrived. The staff recommended trying it without sansho (Japanese pepper) at first, as it had no unpleasant odor and a wonderful fragrance. Following their advice, I took a bite, and it was delicious! The surface was perfectly grilled, while the inside was fluffy, and the rich sauce combined with the fat was exquisite. I could see why sansho might not be necessary. The rice was firm, just on the edge of being al dente, which I really enjoyed. It paired well with the eel sauce.The liver soup was also fresh and had no bitterness, with a light seasoning that complemented the richness of the eel.The flavor was on par with a famous restaurant my friend took me to in Shizuoka, and I thoroughly enjoyed my meal. I was satisfied to confirm the skill of Urawa's unagi restaurants.It was a great meal! Less

I visited around 10:30 on a weekend. There were about 30 people already waiting outside, seated on chairs lined up in front of the restaurant. After a while, the owner came out and, although the restaurant was scheduled to open at 11:00, they kindly opened at 10:30. I was seated by 11:30, just in time for the second round.What I ordered:Newly Caught Unagi Jyu - JPY 6600When I opened the elegant black lacquered box, I was greeted by a beautiful arrangement of unagi that completely covered the rice. It also came with pickles.The carefully deboned unagi was incredibly tender, crumbling in my mouth with a fluffy texture that was simply delightful. The rice was perfectly cooked, glossy, and soaked in the sauce, making it absolutely delicious. The unagi was cut into bite-sized pieces, making it easy to scoop up with chopsticks along with the rice.The staff were attentive, refilling my tea and providing thoughtful service, which made for a wonderful experience.The unagi was truly delicious.It was a great meal. Less

I arrived 30 minutes before opening on a holiday. There were about 30 people in line, and I was informed that I would be in the second round. At the same time, the owner announced that they would open 30 minutes early to minimize the wait for customers. I was impressed by the thoughtful explanation, showing how much they care about their guests.I entered the restaurant just after 11:30, so the wait time was a little over an hour for the second round.On that day, the menu featured only one type of unagi donburi, the Aichi Prefecture's new baby eel donburi, priced at JPY 6600. The unagi, which takes 30 minutes to steam, was astonishingly tender and had a melt-in-your-mouth texture. The richness of the fat was incredible; I initially thought it might be too heavy on my stomach with the first bite, but it turned out to be completely unfounded, as the fat was not overwhelming, and I enjoyed it until the end.The sauce, generously drizzled over the dish, was exquisite—not too salty and not too sweet. While it was delicious with sansho pepper, I preferred it without, as the lack of heaviness in the sauce and fat allowed the flavors to shine through more directly.Of course, the food was delicious, but I also felt a great deal of care in the service, making this a truly wonderful restaurant.■ Order: New Baby Eel Donburi ■ Visit: Holiday at 10:30 ■ Wait: About 1 hour ■ Price: Reasonable Less

I visited on a weekday (Thursday) just after 10:30 AM, and there were already 8 people waiting...The opening was moved up to 10:50 AM (thank you!).Today’s unagi is from Mikawa, Aichi Prefecture.Unagi Jyu for JPY 6,600, tax included.The unagi-themed teacup is adorable.(There’s a statue at the Urawa West Exit rotary.)After waiting a little over 20 minutes inside the restaurant, I noticed many Tabelog awards and signatures from famous people on the walls.My expectations were at an all-time high!Finally, it arrived.The staff said, "Our unagi has a wonderful aroma and no unpleasant smell, so please enjoy it without sansho (Japanese pepper) at first."Here we go.The texture was fluffy, and the aroma was delightful, with perfect grilling.However, I felt it was slightly lacking...Once I added sansho, it was complete! (laughs)As someone who values cost-performance, considering factors like cash-only payment, quality, and location, I’m sorry to say that I can’t give it a higher score.*I apologize for being a bit cheeky; this is just my personal opinion. Less

Unagi Musashino, a popular spot in Urawa, the birthplace of grilled eel, is listed among the top 100 restaurants by BLONZ. This establishment has successfully branded its new baby eels. In a broader sense, many farmed eels are shipped before they reach one year old, so they could all be considered "new baby eels." However, this restaurant sources new baby eels from various regions across the country throughout the year.The eel I enjoyed today was from Mikawa, Aichi Prefecture, and it was undoubtedly the best eel of the year. The skin was thin and free of any unpleasant odor, which is characteristic of fresh eels. Although the flesh was slightly slender, it was sweet and had a refined fat content, making it unnecessary to add sansho pepper. Additionally, the eel was steamed and grilled just before serving, resulting in a wonderfully fluffy and melt-in-your-mouth texture. It was a great meal. I will definitely come back! Less

When it comes to unagi in Urawa, this famous restaurant is always mentioned.I visited Unagi Musashino for lunch on a weekday!I had been curious about this place for a while, and I finally made it here! ✨I arrived 10 minutes before opening, and there were already many people waiting, resulting in about a 50-minute wait.Seeing this many people lined up on a weekday really shows how popular it is.By the way, they only accept cash, so I recommend preparing beforehand if you plan to visit.This time, I ordered:• Mikawa New Young Eel Rice Bowl (JPY 6,600)• Liver Soup (JPY 330)After a short wait, the unagi rice bowl arrived!The eel was beautifully arranged in the box, filling it to the brim. ✨The glossy grill marks were impressive, and the aroma wafted up as soon as I opened the lid.Delicious.That was all I could say.The tender meat of the new young eel was remarkable.As I inserted my chopsticks, it effortlessly flaked apart, while still having a rich flavor.The skin was grilled to perfection, with the aroma of the grill blending beautifully with the sauce.It paired perfectly with the rice! ✨The sauce was neither too sweet nor too spicy, soaking into the rice, making me smile with every bite of eel I took.Of course, the deliciousness of the eel was undeniable, but I also appreciated the way the rice was cooked.The fluffy rice held up well against the eel, maintaining a perfect balance until the very end.- Liver Soup -The clear soup was visually stunning.As I took a sip, the flavor of the dashi spread in my mouth, providing a comforting break between bites of the eel rice bowl.- Pickles -They made for a nice palate cleanser.Enjoying the eel while nibbling on pickles was a luxurious experience.The wait was tough, but it made me want to come back again.It was a meal that truly left that impression.Looking at the price, it’s certainly not a casual lunch.However, observing the atmosphere inside the restaurant and the expressions of the waiting customers, it’s clear why so many people come here for this unagi.If you’re in Urawa and want to eat unagi, this is a place you must visit at least once! ✨I hope to make time to visit again! Less

Today, I visited Unagi Musashino for lunch in Urawa.This restaurant is well-known in Urawa, a city famous for its eel, so my expectations were high.I learned that they use "Shin Ko Unagi" from Mikawa, Aichi Prefecture today.I ordered the large size of the Shin Ko Unagi Donburi along with a liver soup.The eel served in the donburi, made from young farmed eels, was plump, tender, and visually stunning.You can see the careful preparation and delicate craftsmanship in the final presentation.I added some sansho pepper halfway through, but it might actually be better without it.This restaurant, representing Urawa, offers a wonderful experience where you can fully enjoy the exquisite eel, showcasing the skills of a seasoned artisan.It was a great meal! Less

Just a 5-minute walk from Urawa Station, this unagi restaurant has received a bronze award and is listed among the top 100 eateries. Located in a residential area, the restaurant opens at 11:00, and I arrived 10 minutes early, only to find myself 11th in line for outdoor seating. The inside was already fully booked, so it's best to arrive early, even on a weekday. While waiting, the delightful aroma of grilled unagi wafted through the air.After a 45-minute wait, I was finally seated!Today's order:- Shinko Unajyu (from Mikawa, Ehime) ¥6600- Kimo-sui (liver soup) ¥330Upon opening the lid, a fragrant aroma greeted me. The unagi was crispy on the outside and fluffy on the inside, with a sauce that was just the right balance—not too thick, and elegantly sweet. The harmony with the rice was perfect, and before I knew it, I was nodding in silence as I enjoyed each bite. This place truly feels like a must-visit for unagi lovers.The kimo-sui had generous pieces of liver, was refreshing, and delicious—definitely a boost of energy! Having returned after a while, this restaurant has climbed high on my list of favorite unagi spots. It was a luxurious lunch, and I definitely want to come back—no, I will come back! It was a wonderful meal! I will be returning for sure. Less

Upon exiting the east exit of Urawa Station, turn right and walk straight. Cross the pedestrian crossing and continue straight, then take the first alley on the left (there's a popular ramen shop called Issa Yu) and walk a bit further until you see the restaurant on your right.Although it opens at 11:00, I arrived at 9:45 and was the first customer!Here, only the representative needs to place the order initially.Once seated in the waiting chairs, they quickly asked how many people were in my party. Around 10:30, as more customers arrived, they began to take orders in sequence.*It seems that everyone needs to be present before ordering...The "Gozen" set comes with grilled liver and liver soup for JPY 7,590, but I opted for the Unaju (grilled eel over rice) with a large serving of rice and added liver soup.After about 20 minutes, my Unaju arrived.Since I ordered a large serving of rice, there was no lid on the dish.The eel was quite large!It was fluffy, with a sauce that wasn't overly sweet, and the grilling was perfect. It was delicious!However, considering it's a brand-name eel, the price is a bit high, but that's to be expected.By the way, if you enjoy Japanese sake, you might want to order some.They offer sake that pairs well with eel.Lastly, the restaurant can only accommodate about 20 people.If you're okay with the second seating, arriving around 11:10 should allow you to get in without too much wait.Yes, it was a great meal! Less

Unagi Musashino is run by the third-generation owner, Kunifusa Ikeda. (Instagram: @unagi_musashino) *Reservations are not accepted, and this renowned restaurant often has a line forming before opening.Located just a 4-minute walk from the east exit of JR Urawa Station, it has been a staple in the Maechi shopping district for 60 years.They are committed to using only the finest domestic unagi, which is carefully filleted, skewered multiple times, steamed thoroughly, and grilled one by one over binchotan charcoal with great care.To ensure a pleasant dining experience, the owner personally removes about 200 small bones from each serving using a special tool. The result is a melt-in-your-mouth texture that has gained popularity.**Menu** **Unagi Jyu****A few thoughts:** The surface is perfectly grilled, while the meat is fluffy and tender. The sauce, not overly sweet, seeps into the rice, making for a consistently delicious and satisfying unagi jyu until the very last bite. Less

I had lunch alone at "Unagi Musashino" in Urawa. The counter seat I was guided to was the perfect spot to truly experience the essence of the restaurant. As I admired the signatures of Coach Ikegami and Takanohana displayed on the wall, I found myself lost in thought about these notable figures while waiting.The "Wasyou Unagi" I enjoyed lived up to its reputation with its "fluffy and melt-in-your-mouth" texture, and the softness that seemed to vanish in my mouth was astonishing. The strength of the eel itself, without being masked by the sauce, showcased the meticulous craftsmanship of the chef, who made sure not a single bone was felt.Even without flashy performances, each bite made me sigh, "Ah, this is delicious..." showcasing their true skill.I was completely captivated by the "sincere flavor" that this renowned Urawa establishment continues to uphold. Less

This place was truly exceptional. Honestly, it ranks among the best eel I've ever had in my life. Even after finishing my meal, the experience lingered for quite some time.We visited as a pair, and the total bill came to JPY 17,050. At first glance, it may not seem cheap, but by the end of the meal, I felt that the satisfaction I received was worth every yen.We arrived at 9:50 AM. Since it was a weekday right after Golden Week, we were the first customers. I was prepared to wait a bit since it’s a popular spot, but it turned out to be perfect timing.Our main goal was the limited quantity new gozen featuring "Washou Unagi." This brand of eel is known for its minimal odor and strong aroma, and I understood why after just one bite.First of all, the aroma was incredible. It wasn’t just the fragrance of grilling; the umami of the eel itself wafted through the air. It was completely different from the usual "eels that rely on strong sauce for flavor."And the new eel was exceptionally tender. The moment I picked it up with my chopsticks, I could feel the difference. While "fluffy" might sound light, it actually had a rich flavor from the fat without being heavy at all. The sensation of it melting in my mouth was truly delightful.The sauce complemented the eel without overpowering it. This allowed the elegance of the Washou Unagi’s aroma and fat to shine through. With every bite, I found myself thinking, "This is really delicious..." multiple times.Another surprisingly good addition was the "Eel Shop Melon Soda." At first glance, it might seem like a gimmick, but it surprisingly paired well. It didn’t interfere with the lingering taste of the eel and refreshed my palate, making it a combination I really enjoyed.The sense of satisfaction after finishing the meal was immense. It wasn’t just about being full or indulging; it was the lasting happiness of having eaten something truly good.Looking at the price, it’s not a place you’d casually visit. However, if asked whether it’s worth experiencing at least once in a lifetime, I would undoubtedly say, "Absolutely."This was more than just "eating eel"; it was closer to "having an experience." Less

When it comes to unagi, this place is definitely my top choice. The distance from my home and the fact that reservations are not required make it quite convenient for me. I believe the quality is among the best in the Kanto region. They also have a strong commitment to customer service, allowing me to enjoy my meal without any worries.The first few groups can order a menu that includes grilled liver. The portion of liver is small, so there might not be 10 servings available each day (some days may not have it).The grilled liver has a distinct burnt bitterness that spreads in your mouth, yet it’s not overwhelming, allowing the natural flavor of the liver to shine through beautifully.When the unaju is served, they always mention, "It has a wonderful aroma," and they are absolutely right. As soon as I opened the lid, the fragrant steam of the grilled eel wafted up. It truly is remarkable. The fat is not excessive, and it’s trimmed just right, so I can enjoy it without feeling heavy as I eat. Once again, I had a delicious meal. It was a great meal! Less

I had never tried unagi in Urawa, so I decided to visit "Unagi Musashino," which seems to be the highest-rated place in the area. I used a hometown tax return gift from Saitama City.Recently, I've been indulging in unagi quite a bit, and I had high expectations. However, the fish was thin (not fluffy at all), it lacked that grilled aroma, and the rice was cooked too soft, making the sauce taste overwhelming.Honestly, I was shocked. "Wait, really?! How is this place rated so highly?!" It left me astounded. This is just my personal opinion, but it feels like the ratings are just feeding off each other. There are so many better places out there... Less

During the long holiday, I arrived at the restaurant at 10:10 AM. It was just a little over a 5-minute walk from Urawa Station. There were already about 20 people seated in front of the restaurant, waiting. Since there was a specific way to line up, I followed the instructions and took a seat. I made a mistake by taking the wrong train at Omiya Station, losing nearly 20 minutes in the process. (;・∀・) Realizing my mistake, I walked from Kitayono Station to Saitama Shintoshin Station.I had checked that the opening time was exactly 11:00 AM, but to my surprise, they started serving at 10:20 AM. With only 4 people ahead of me, around 16 people entered all at once. The owner came out to greet us, declaring, "You are in the second round." If I hadn’t taken the wrong train, I would have been in the first round. (-_-メ)While waiting, I was asked for my order: - Shiny New Eel Rice Bowl: JPY 6000 - Liver Soup: JPY 300 - Fried Eel Bones: JPY 800 The staff were very attentive even while we waited outside.After the first round was seated and their orders taken, I continued to wait for over an hour. Finally, just before 11:30 AM, I was able to enter and take my seat. It seems that each round takes over an hour. The restaurant isn’t very large, but it has a clean and new atmosphere. There was a sign indicating they use Binchotan charcoal.First, the fried eel bones arrived. They were perfectly cooked with zero oil. Compared to other places, they were extra crispy and delicious. They were cooked just to the point of not being burnt. After a long wait, the fried eel bones were absolutely the best.Then the main dish, the eel rice bowl, arrived. Today, they used a brand called "Wasyou Unagi" from Miyazaki Prefecture. When the staff brought it to my table, they said, "Our eel has a great taste and aroma, so please enjoy it without sansho (Japanese pepper)." Their confidence was truly impressive.True to their confidence, both the eel rice bowl and liver soup were extraordinary from the very first bite. Just that first bite made all my fatigue and excitement fade away, and I could no longer hear the chatter of other customers. I felt enveloped in complete silence, as if there were no other customers in the restaurant. Perhaps the pinnacle of greatness is defined by complete tranquility. It was just me and the eel. The time flew by until I finished eating.During this trip, I also went to Kawagoe and had eel, but the eel in Saitama is truly on another level. Among the many renowned restaurants, this one stands out above the rest. Less