Tashiro (田代) Seto

Located on the approach to Fukagawa Shrine in Seto City, Aichi Prefecture, this renowned eel restaurant is a must-visit for eel lovers and food enthusiasts alike. Currently, only regular customers from the past can make reservations or visit, so we kindly ask others to refrain from calling or coming by.With a history so old that the exact founding year and the origin of its name are unclear, the restaurant is now run by the fourth generation of owners. The exquisite eels are prepared using traditional techniques passed down from the previous generation. The domestic live eels are filleted fresh upon ordering and grilled over powerful charcoal, resulting in a dish that stands apart from the typical Kansai-style, which is known for its crispy and fluffy texture. The meticulous yet bold craftsmanship involved in shaping the eels by hand in the scorching grill area has transcended existing methods, earning the name "Tashiro-yaki." The exterior is crispy and fragrant, while the inside is thick, juicy, and has a delightful bounce.As photography is discouraged in the restaurant, the image shared is of the eel I enjoyed at home after taking it away. Recently, it has also been offered through Seto City's hometown tax program. This historic establishment has long been cherished by local artisans and the community, situated on the approach to Fukagawa Shrine in a city known for its pottery. I sincerely hope that the staff remains healthy and that this beloved restaurant continues to thrive for many years to come. Less

Starting from February 2023, the entry method has changed. Even if you line up early in the morning or go directly to the restaurant at lunchtime, you won't be able to eat. The landline is also unavailable. The restaurant will now only serve regular customers. Additionally, it seems that Tashiro's eel is now available as a return gift for the hometown tax donation in Seto City, which can be enjoyed at home. This option is great for those who live far away. (I won't discuss the eligibility of the hometown tax donation.)On this day, I took advantage of a kind invitation to visit. I truly appreciate it. I ordered the Unadon (deluxe) for JPY 5,300, and I also indulged in a large bottle of beer for JPY 700, along with the Shirayaki (grilled eel) for JPY 5,100, making it a full course meal.Thank you for the invitation. It was another wonderful holiday. Less

This is a charming eel restaurant located about a 10-minute walk from Owari Seto Station in Aichi Prefecture, housed in a historic and down-to-earth building. It seems that this restaurant used to allow walk-ins, but at some point, it switched to a ticket distribution system starting in the morning. As of February 2023, it has become a members-only, reservation-only establishment, catering exclusively to regular customers. Therefore, you cannot make a reservation unless you are a member, and walk-ins are not allowed, making it impossible for outsiders to enjoy this eel restaurant in the usual way. I was fortunate enough to have the opportunity to dine here! I ordered the:- Unadon (eel rice bowl, regular size).They source live eels, which are prepared and grilled only after the customer has entered the restaurant. The precision in grilling and the skillful handling are truly impressive, though the smoke in the restaurant is quite intense, leaving a strong eel scent on your clothes! The unadon features thick eel that overhangs the bowl, perfectly grilled to a crispy exterior, making it incredibly delicious. The sauce is not the typical sweet variety; instead, it has a subtle sweetness and a sharpness from the tamari soy sauce, including a slight char that creates a unique flavor not found in other restaurants! This is the taste that earns a Tabelog rating of 4.25! It has won the Tabelog Award for Bronze in 2018, Silver in 2019, Bronze in 2020, Bronze in 2021, Bronze in 2022, Bronze in 2024, Bronze in 2025, and Bronze in 2026. It’s no surprise that it has been consecutively recognized as one of the top 100 eel restaurants on Tabelog in 2018, 2019, 2022, 2024, and 2026. The dish consists solely of eel and rice, with no seaweed, wasabi, or sansho pepper, showcasing the quality of the eel itself, the grilling technique, and the delicious rice. It’s a remarkable experience, and I was thrilled to have it! However, please note that photography and video recording are currently prohibited, as well as posting on social media, so be careful! Less

It's been a while since I visited Tashiro!This is my second time since it became a members-only restaurant.I'm so happy to enjoy the chef's eel again.I arrived a bit early and watched the chef grilling.His swift and skillful movements haven't changed at all.He handles everything by himself, from preparing to grilling,truly showcasing his craftsmanship.I lost track of time just watching him, haha.Most importantly, I'm glad to see he's doing well.The chef remains as warm-hearted as ever.The atmosphere of the restaurant hasn't changed either.This time, I ordered the large eel rice bowl with 1.5 eels.The large portion of rice is still free, so I naturally requested it.It's grilled over charcoal.▶︎ Ordered items:- Eel Rice Bowl (Large) JPY 5,300- Large Rice FreeI was really looking forward to this, and it was incredibly delicious! Haha.It was worth the long drive in the heat.The eel was about 3.5 to 4 pieces.Today's eel had a nice amount of fat, and the texture was soft and juicy.The surface was beautifully glazed with sauce, creating a delightful crispy and tender balance.The skin was slightly crispy.The rich fat and thick sauce combined made me unconsciously shovel rice into my mouth, haha.It perfectly hit the spot for an eel rice bowl.The sauce is, of course, very tasty.It's sweet and rich, but not overly sweet, and the soy sauce is delicious.It's not as heavy as it looks, and there's no burnt taste.The visual appeal and the fragrant aroma enhance the deliciousness of the eel.This sauce is what makes Tashiro special!I really love this sauce, haha.The rice is also quite delicious.The sauce is well-balanced, making it easy to eat.It disappeared in no time, haha.Even with the large portion, I could still eat more.The happiness of the eel rice bowl is right here.It comes with pickles and soup.It was truly delicious!!!Once again, it might be the ultimate eel rice bowl, haha.Perhaps due to the season, the texture was a bit less bouncy than usual, but overall, it was a total hit, haha.Every aspect of it is uniquely delicious.Freshly prepared eel, the chef's skill, and the tasty sauce.I thoroughly enjoyed the "eel rice bowl."It's not unaju (eel over rice), but an eel rice bowl, which enhances the overall quality.Even without the members-only or premium feel,this "eel rice bowl" is genuinely exceptional.The chef still seems to be in great health, so I hope he continues to do well for a long time.This is a restaurant I hope will last forever.I thought it would be better not to take a photo before opening the lid of the bowl, so I’ll just share the exterior.Thank you for the meal! Less

I visited my favorite unadon restaurant, Tashiro, for the first time since September 2024! I had been working in Nagoya the day before and stayed overnight, planning to enjoy unagi for lunch before a dinner meeting that evening. I contacted the owner to make a reservation and arrived at 12 PM.Please note that the restaurant has become members-only, so be careful as you may not be able to eat without a reservation! Photography and videos are also prohibited, and sharing on social media is no longer allowed!*Location: 13 Fukagawa-cho, Seto City, Aichi Prefecture *Access: 10-minute walk from Owari Seto Station on the Meitetsu Seto Line■ Tabelog Award 2026 Bronze Winner ■ Selected as one of Tabelog's Top 100 Unagi Restaurants 2024 ■ Tabelog rating at the time of visit: 4.25On this day, I enjoyed: - Grilled White Unagi - Grilled Liver - Special Unadon The unadon at Tashiro is generously cut, with enough unagi to overflow from the bowl, featuring one and a half eels. The chef skillfully grills the unagi to the brink of charred perfection, and the slightly sweet sauce pairs perfectly with the rice, making it incredibly easy to eat!I haven't been able to visit much lately, but it was absolutely delicious! I hope to come back at least two more times this year!Recently, I purchased some products through the hometown tax donation program as well! It was truly too delicious! Thank you always.☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I really appreciate it!If you enjoyed this, please consider giving a "like," following, saving the restaurant, or leaving a comment. Your support will motivate me to continue writing reviews, so I would greatly appreciate it! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Less

◆Rating at the time of visit 4.24 Ranked 8th in Japan for eel Ranked 1st in Aichi for eel ◆About the restaurant This restaurant is famous nationwide for its unique style of preparing live eels right in front of you, which are then grilled over a powerful charcoal fire. You can witness the owner skillfully filleting live eels at the entrance, with smoke billowing as they are grilled. The eel is prepared without steaming, resulting in a distinctive texture. The strong heat from the charcoal creates a crispy, fragrant exterior while the inside remains juicy and thick, as the eel's own fat cooks it. The portion of rice is generous by default, so if you prefer a smaller serving, it's advisable to request less at the beginning. ◆Impressions I was invited to this precious seat and had been eagerly anticipating my visit after hearing from various people that this is their favorite eel restaurant in Japan. The atmosphere inside is reminiscent of a port town diner, and the service is friendly, primarily catering to regular customers. On this day, they were serving farmed eels from Kagoshima. When the rice bowl arrived, the volume and presentation were impressive, justifying the large size I ordered. The eel was incredibly elastic and thick. The seasoning was excellent, resulting in a unique flavor with a pronounced smokiness. The fat was well-distributed, adding to the rich umami. This members-only restaurant is beloved despite its location, making my visit a deeply meaningful experience. I am grateful for the connection and the invitation. ◆Dishes ordered (food only, tax included) ✔︎✔︎✔︎ Kagoshima farmed eel rice bowl (large, 1.5 eels) JPY 5,300 ◆Notes ◆Disclaimer *The information from Michelin and Gault & Millau includes past and current data. *Prices are listed with tax included. ⭐️Rating Criteria Based on dining experiences across the country, considering local characteristics. For example, in Tokyo, higher prices may be acceptable. Overall scores are determined by the average of taste and cost performance. Ex. Taste 4.2, Cost performance 3.8 would average to 4.0. Taking pricing into account: ⭐️3 or below: Satisfied after one visit ⭐️3.5: Delicious, generally satisfied ⭐️4: Very delicious, would recommend ⭐️4.5: Exquisite/Will return/Highly recommend ⭐️5: The pinnacle of deliciousness/Will visit for life/Absolutely recommend *Scores are carefully considered to one decimal place. *If discrepancies in criteria are noticed, I occasionally review past ratings. ◆I sincerely hope that my followers enjoy delicious meals at the restaurants I review. I place the utmost importance on satisfaction relative to location and the amount paid. ◆I value the reliability and objectivity of the content I provide, and I generally include the cost of meals. Less

Visited in June 2026.I ordered the Unadon (grilled eel rice bowl) and the long grilled eel (shiroyaki).I find the Unadon to be quite unique.The eel is grilled over charcoal.The sauce is on the thicker side, and the surface of the eel feels slightly charred, but it’s very fragrant. Although it’s thick, it’s cooked thoroughly inside. Personally, I prefer my eel to be a bit rare, and perhaps that’s why I can feel its bouncy texture.It’s truly a first-time experience in terms of texture.Considering the richness of the sauce, the finish of the eel’s surface, and the elasticity inside, I believe it has a very distinctive and one-of-a-kind quality.Given the thickness of the eel and the difficulty of the sauce penetrating due to the grilling method, the thickness of the sauce might be just right.However, the thick sauce is generously applied to the rice.In my opinion, considering the thickness of the eel, the grilling method, and the richness of the sauce, I think the eel is best enjoyed on its own, with less sauce on the rice for a more delicious experience.If I have the chance to visit again, I would like to request the rice without sauce. Less

【Starting February 2023, we have transitioned to a membership-based, reservation-only system (for regular customers only).】*1 As of May 2025, there will be no changes to the operating style.*2 Reservations can only be made by members.*3 Walk-ins will not be served (you cannot eat by lining up early in the morning as before).*4 Dining is possible if accompanied by a member.*5 In principle, we are not recruiting new members.*6 You can enjoy Tashiro's eel at home through the hometown tax donation rewards.Regarding the hometown tax donation rewards, the restaurant staff feels regretful about the change in style and, after much trial and error, has prepared frozen products so that you can enjoy Tashiro's flavors at home. If you're interested, please do not hesitate to inquire.‪〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜‬【Announcement and Background】Due to the stress of managing reservations from early morning, the owner experienced a sudden illness in early September 2022. After a long period of closure, we reopened on February 1, 2023. However, 【we have changed to a membership-based, reservation-only system】(Generally, we do not recruit new members).(This style will only cater to regular and long-time customers.)(You will not be able to reach the previous phone number.)Below is a transcription of the announcement posted in front of the restaurant in mid-January 2023 by the owner.‪〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜‬【Notice】We will reopen the restaurant on February 1 (Wednesday), but due to the owner's serious illness, we cannot operate as before. Therefore, we will change our operating method. We apologize, but from now on, we will only serve customers who have supported Tashiro for a long time. Even if you line up early in the morning, you will not be able to eat. We appreciate your understanding and cooperation as we strive to continue the restaurant for a long time.‪〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜‬With the membership system in place, it will be a reservation-only service for members. Please note that even if you line up early or show up at the restaurant, you will not be able to dine.Before the membership system was established (when the owner fell ill and the long closure began), the restaurant gained an incredible reputation online, leading to a surge in reservations starting from the middle of the night rather than early morning. Many people lined up in front of the restaurant from late at night, which caused some disturbances in the neighborhood. In response to this and the desire not to keep customers waiting, the owner started accepting reservations earlier and earlier, leading to a situation where, just before the owner fell ill, he would show up at the restaurant around 3 AM on weekends to take reservations. Naturally, this situation led to an overwhelming number of customers, and the owner had little time for breaks, repeatedly preparing and grilling eels. Despite this, customers who were unwilling to give up or unaware of the circumstances would ask, "Can we eat now?" (even with a sign saying "Sold Out"), requiring a response. Due to the overwhelming busyness, if adequate responses could not be provided, there were complaints about "poor service." In addition to customer interactions, the restaurant was inundated with inquiries from all over the country asking, "Can we make a reservation?" and was overwhelmed by the volume of calls.This intense situation persisted for several years before the membership system was established...Due to such circumstances, the burden on the owner became immense, ultimately leading to health issues. As a difficult decision, the restaurant arrived at this conclusion (membership system).‪〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜〜‬【Impressions】It has been about two months since my last visit. I ended up visiting a bit earlier than planned, resulting in a shorter interval. As a result, I dined on the first day of this Golden Week, which is an unparalleled luxury...In our household, we have decided not to eat eel anywhere else but at Tashiro (with exceptions for social occasions).During my last visit, I brought a small gift, fully aware that I might get scolded. As expected, the staff said, "You don’t have to be so considerate!" but they were pleased nonetheless (laughs).Given the circumstances of my last visit, I planned to come this time without a gift...However, unexpectedly, I received a delightful surprise from the staff in mid-April. I was truly moved.So, feeling compelled to reciprocate, I brought a gift this time (laughs).It was sweets from "Patisserie Gram" located on Nekodōri in Chikusa Ward (^^). As expected, the staff at this gourmet restaurant seemed to know the place, which made them happy (^^).And the result was a wonderful exchange ( ; ; )In the end, I received more than I brought as a gift.It has been about three and a half years since the current style was established?!I feel that it has stabilized significantly in various aspects. In the beginning, there was a sense of uncertainty about whether it was okay to bring someone along, but recently that atmosphere has disappeared, and many members seem to be guiding others.In our household, we generally dine with my daughter, so it’s challenging to invite anyone who isn’t family. I feel a bit guilty for only visiting on weekends, but since the system was established, I’ve been trying to increase my frequency of visits, feeling a sense of obligation to honor the selection made for me. (I believe that’s why I received such thoughtful treatment this time; I’m so grateful.)Now, regarding the eel, I will refrain from providing too detailed feedback m(_ _)mAs I always say, I am truly grateful just to be able to eat here m(_ _)mI feel incredibly lucky in this regard. While I have made considerable efforts to show my gratitude, it all started because of my daughter and the special treatment from the restaurant. Without that, I wouldn’t have had the opportunity to express my gratitude. I truly feel fortunate that things have turned out so well. Once again, I am just grateful.(That’s why I can’t help but push back against aggressive opinions, even if I understand their feelings.)Next time, I plan to visit in the summer. It seems that my wife’s relatives have also taken a liking to the place, so I might invite them again?! In July, there’s a particularly suitable Day of the Eel, but I think it might be better to visit a bit later with a larger group to avoid inconveniencing the restaurant.By the way, I heard that the restaurant will be closed on Sundays, the 12th and 26th of July m(_ _)m Less

Just an 8-minute walk from Owari Seto Station, I visited "Tashiro," a bronze award-winning restaurant recognized as one of the top 100 eel establishments.I was invited by a regular customer and was finally able to return after a long time.When I lived in Nagoya, I visited several times, often waiting in line. However, after it gained popularity on social media and in the media, I found that I needed to arrive by around 5 AM to avoid it selling out, and I haven't been back since. Unbeknownst to me, the owner had also faced health issues, and after recovering, the restaurant became members-only, making it difficult to visit.I ordered the Unadon (deluxe eel rice bowl) for JPY 5,300.The eel had a crispy skin and a firm texture, making it delicious. The sauce was just to my liking. It was grilled directly rather than steamed, and while it wasn't Kansai-style, it certainly had the signature Tashiro flavor. I feel like the eel has become a bit fluffier and less firm compared to when I visited over a decade ago.I enjoyed every bite until the very end. Less