Unagi Uomasa (うなぎ 魚政) Tokyo

This is my favorite unagi restaurant! I couldn't make it for the Day of the Ox, but I visited during the summer. I made a reservation about a month in advance.This time, I had the premium brand unagi. ✨The thick, fluffy fillet was rich in fat and incredibly juicy, with no blandness or dryness at all. The grilling and seasoning were perfect, and even though the portion was quite large, I enjoyed every bite until the end! However, since the brand unagi is quite rich, a smaller size might be just as satisfying.The grilled eel bones and liver soup were also exquisite.I haven't mustered the courage yet, but I hope to try the wild unagi someday! Less

I visited by reservation only, booking a table in advance!◉ Domestic Brand Unagi Premium - JPY 7,700To start, we enjoyed "Unagi Bone Senbei" and "Liver" as appetizers. ✨The bone senbei was fragrant with a crunchy texture, and the liver was plump and delicious! ♪Then came the unagi, which was fluffy and tender, with a rich layer of fat that made it incredibly tasty!!It melted in my mouth, allowing me to fully savor the umami and richness of the unagi. ♡I definitely want to make another reservation to come back!! ✨It was a great meal! (*ˊᵕˋ*) Less

I finally got to visit a restaurant I've wanted to go to for a long time. I made a reservation last month, and today was the earliest weekend available, about a month later.This time, I ordered the Special Japanese Unagi for JPY 7,700. It came with eel bone crackers and liver.Now, about the eel itself: it was perfectly grilled on the outside and wonderfully tender on the inside. Delicious! Just the way I love it.I prefer either Nihonbashi Hashimoto (I haven't been able to go since they relocated) or Uomasa.Next, I’d like to visit Hashimoto in Edogawabashi. Less

Delicious Thoughts @Unagi Uomasa Treating myself to a visit to Uomasa after a long time. ⭐⭐ Bando Taro Extra Large Unaju As usual, I was served fried eel bones and liver as an appetizer. After a 55-minute wait from entering the restaurant, my dish finally arrived. The Edo-style eel had a perfect balance of saltiness, a strong sauce, and a sweet-savory flavor that was just right for me. The craftsmanship of grilling over high heat resulted in a beautifully caramelized, crispy skin, and I was expecting tender, fatty meat. However, this time it was more moderate. That said, the thickness of the eel was impressive—much thicker than the limited-time giant fried horse mackerel I had yesterday at Ootoya. And it was tender. I prefer the rich flavor of farmed eel over the lighter, deeper taste of wild eel. In this scorching heat, it's definitely worth the trip to Yotsugi. Less

Saturday at 5:30 PM. I made a reservation to dine here.This restaurant operates on a reservation-only basis.There was a sign outside saying "Fresh Unagi Available," which got me excited.I had already placed my order when I made the reservation.First, I was served the bone chips, grilled white eel, and grilled liver.The grilled white eel was delicious!I’m not usually a fan of grilled eel, but this one was exceptional. It was thick and rich in fat, unlike anything I’ve had before.This bodes well for the unagi donburi.Soon after, the unagi donburi was served, and I dug in.Delicious!!!The grilling was a bit strong, and the sauce was light.Above all, the unagi was fantastic. It was thick, rich in fat, and truly extraordinary.The lacquered box was beautifully crafted (with a raised base), which I personally appreciated.Overall, I was extremely satisfied.While there were some issues like limited alcohol options and no standout features in the decor or service, the quality of the unagi made up for everything.I definitely want to come back, although making a reservation can be quite challenging... Less

Located near Yotsugi Station on the Keisei Line, this renowned unagi restaurant is well-known for its exceptional offerings. Although they use farmed eels, the large and thick unaju made with the brand eel "Bando Taro" was pure bliss!Not only is it recognized as one of the top 100 restaurants, but it also won a Silver award at The Tabelog Award, making it a representative unagi establishment in Japan. I strategically planned my visit for a day when I could leave work early and made a reservation through Table Check for 6:30 PM on a weekday.◆ Domestic Brand Unagi Large Unaju (JPY 11,330, tax included) ・ Liver Soup (+JPY 300)The medium-sized beer was Heartland. Within about 15 minutes, I was served complimentary crispy eel bones and liver sashimi. The crispy bones from the large unagi were the most impressive I’ve ever had!Since I had made a reservation, the unaju arrived in about 20 minutes. The unagi was the highest quality brand farmed eel "Bando Taro," which closely resembles the taste of wild eel. The size and thickness were remarkable! This was my first time trying unagi at this price point, and it was definitely a different experience compared to the 5,000 to 6,000 yen range.They use only Kishu Binchotan charcoal and cook it at high heat, ensuring it stays hot even until the end of the meal. The cooking was exceptional, and the thick eel was fluffy! However, it wasn’t overly soft; the flesh was firm and incredibly delicious. The sauce was thin, with a strong umami flavor and a balance of saltiness rather than sweetness, which was perfect for my taste.It’s not a place you can visit casually, and while I usually feel satisfied with unagi around the 5,000 yen mark at top 100 restaurants, knowing this higher level makes me want to come back for more! Less

I used this restaurant for a business dinner. Making a reservation was easy, and the staff were very courteous. It felt a bit far, though.Since they don’t offer courses in July and August, I pre-ordered the natural unagi rice box (with liver soup). The size depends on the day’s catch.Other menu items also vary by day, but I was able to successfully order the uzaku (grilled eel with cucumber) and grilled liver. They were served piping hot, with thick and tender meat, and I enjoyed them very much. Less

My leisurely days of visiting renowned restaurants continue. This year, I decided to replenish my stamina a bit after Doyo Ushi no Hi by visiting this place! It’s a reservation-only restaurant where you can book your menu in advance through TableCheck, so there's no need to worry about waiting in line, which is a big plus.It's also very close to the station, which is quite convenient. ᐢ o̴̶̷̤ ﻌ o̴̶̷̤ ᐢOnce seated, I was served what seemed like an appetizer—grilled eel bones and liver! I had thought I would only get the unaju (grilled eel over rice), so this was a delightful surprise. Both were incredibly delicious!The unaju was prepared in the Kanto style, allowing me to fully enjoy the fluffy texture of the eel. I was born and raised in the Kansai region, so I generally prefer the Kansai style, but the sauce here was exceptionally tasty. It might just be my favorite Kanto-style unaju I've ever had! The high-quality fat of the eel paired perfectly with the refreshing and sharp sauce, which is hard to find at other places.Since it was a week after Doyo Ushi no Hi, there were no other customers waiting for reservations, allowing me to relax without feeling rushed, which was another plus.The service was excellent, and even though I don’t often get the chance to eat eel, I definitely want to come back here someday! Less

Unagi Uomasa, ranked 3rd in Tokyo and 7th nationwide, is a renowned eel restaurant. I made a reservation for a weekday dinner through TableCheck about 2-3 weeks ago, and I was pleased to find that there are often available slots depending on the timing.Here, the eel is prepared and grilled after the order is placed, which takes about 30-40 minutes to serve. I started with some oolong tea and enjoyed the fragrant bone crackers and liver served as an appetizer while patiently waiting for the exquisite eel to be grilled.This time, I decided to indulge in both the grilled eel and unaju (eel over rice) featuring natural eel.The first dish served was the grilled natural eel (JPY 15,000). I expected a single serving, but a whole eel was presented, which was quite surprising. Uomasa’s grilling technique follows the traditional Kanto style, which involves steaming the eel first. Upon taking a bite, the skin was subtly crispy, and the flesh was incredibly tender and fluffy. Natural eel is characterized by its firm muscle and strong elasticity, but the steaming process in the Kanto style makes it exceptionally soft. Therefore, if you expect the wild texture of the Kansai-style grilled eel, you might feel a slight gap at first. The initial bite may seem too light due to the absence of the aggressive fat found in farmed eel, but once you add a bit of salt and wasabi, the refined mineral taste and subtle umami of the natural eel gradually emerge without any muddy flavor.Next, the unaju (natural eel, JPY 19,000) was served. Here, I truly understood the essence of the Kanto style. The fluffy texture that I had found a bit too soft during the grilled eel stage perfectly melded with the rich secret sauce, harmonizing beautifully with the white rice underneath. The melting sensation of the eel, the fragrant sauce, and the rice coming together was truly spectacular. Sprinkling some sansho pepper added a refreshing aroma that balanced the heaviness of the sauce, keeping the dish exciting until the end.In summary, the total bill came to about JPY 36,000. It was undoubtedly a dining experience that allowed me to deeply appreciate the delicate potential of natural eel and the Kanto-style techniques of a renowned restaurant. However, to be frank, considering the overall "experience value" in relation to the price, it felt somewhat overpriced. Personally, I prefer the crispy and fragrant Kansai-style grilled eel, and when considering the amount paid for this fluffy Kanto-style preparation, opting for farmed eel, which has good fat content and is more affordable, might lead to higher satisfaction in the end.【Rating Criteria】5.0: A restaurant that stands at the pinnacle of its genre. A strongly memorable experience that makes me eager to return. (Note: This is not an absolute comparison with other genres. For example, a 5.0 ramen may not necessarily be superior to a 4.9 sushi.)4.5 and above: An exceptionally good and unique restaurant in its genre. Difficult to substitute, worth the special trip.4.0 and above: A restaurant with outstanding features and charm.3.5 and above: A standard level. No dissatisfaction with the taste.3.0 and above: A restaurant to visit only when there are no other options.*Ratings are completely personal and based on my impressions during the meal. While taste is the primary criterion, very friendly service, attentive hospitality, a rare and reasonably priced selection of Japanese sake, and sophisticated decor are all positive factors.I am currently studying Japanese, so there may be some unnatural expressions or grammar. I appreciate your understanding if there are any difficult parts to read. Less

This is my third visit to the renowned Unagi Uomasa in Yotsugi.During my last visit, I enjoyed the natural eel grilled in the Kansai style, but this time I made a reservation for the special large size of the farmed brand eel "Bandō Tarō" and intentionally ordered it in the Kanto style.First, I tried the "Shira-yaki."Sprinkling a bit of the special liver salt on it before taking a bite, the soft and fluffy texture of the eel combined with the high-quality, mild fat and rich umami of Bandō Tarō hit my palate directly. Once I confirmed the potential of the ingredients, I switched to wasabi soy sauce, which sharpened the rich fat's contours with its spiciness, enhancing the umami's clarity. This two-step approach was truly excellent.Then came the main event: the "Unaju."As soon as I opened the lid of the lacquered box, the aroma of charcoal grilling wafted up, revealing the oversized eel that overflowed from the box. The steamed Kanto-style Bandō Tarō was the ultimate in "fluffy and melting." It was so tender that it was difficult to lift with chopsticks, and in the face of the rich sauce and melting fat, I found myself mindlessly devouring it without a second thought.Finally, the liver soup served as a perfect refresher, gently cleansing the rich fat lingering in my mouth.The impressive technique and depth of flavor at this restaurant, which brings out the best of both natural and farmed eels, as well as the Kansai and Kanto styles, reminded me once again of their exceptional skills.At the end, I also picked up a takeout order of Unaju that I had reserved in advance to enjoy at home. Less

I absolutely love Unagi Uomasa in Yotsugi. Although it's a bit late, this was my first visit of the year. It's one of the restaurants I frequently visit. During the busy summer season, unagi restaurants are quite hectic, so I always prefer to go to a place like Uomasa, where they consistently provide attentive service.Additionally, Uomasa has a very comfortable atmosphere. The head chef, the owner, Takahiro, and all the staff always greet me warmly. Thank you for your continued kindness. A pleasant dining atmosphere is truly important. I’m happy to enjoy unagi in such a dedicated environment.While it's the season for wild unagi, I opted for the classic Bando this time. When you think of Uomasa, you think of Bando. I haven't had Bando anywhere else recently. In fact, I might as well just have it here at Uomasa! Haha.Today's unagi is likely from Chiba's Bando Taro. Knowing which pond the Bando comes from is indeed important. It was steamed and then grilled.▶︎ Ordered items ・Domestic brand unagi, extra large JPY 11,000 ・Rice JPY 330 ・Liver soup JPY 300As I waited with excitement, it arrived! When I opened the lid, I was greeted by glossy, perfectly arranged unagi! It looked plump and delicious just by looking at it! Haha. The appearance of unaju is indeed important.Taking a bite...Wow! It had been a while, but Uomasa's unaju is truly delicious. For those who love fluffy and tender textures, this is a must-try! Haha.Today, the surface was a bit milder than usual, but I could still feel the nice char. The flesh was fluffy and tender. It was well steamed, yet plump, with a delightful layer of fat. I didn’t notice any small bones at all. I must say, it has a unique texture that stands out. It feels like the umami and heat are locked inside, allowing me to enjoy not just the softness, but also the rich flavor and aroma of the unagi. This slightly distinctive taste is what makes Uomasa special. It’s been a while since I had Bando, and it’s still delicious. As mentioned earlier, while the char was milder, the skin was slightly crispy, adding a nice aroma that occasionally came through. The unagi was so tender that it almost fell apart when I picked it up with chopsticks, showing the skill in its preparation. Once again, it was incredibly delicious.The sauce was sweet and savory, with a nice sharpness from the soy sauce. The amount of sauce felt a bit lighter than usual, but it still enhanced the flavor. It also had a bit of sweetness, which paired perfectly with the rich unagi.The rice was cooked just right and very tasty.The pickles and liver soup were also well done.It had been a while since my last visit, but Uomasa's unaju is still delicious. It offers a satisfying level of deliciousness. It’s not just soft and fluffy; it has a unique depth that you can only find here. Thank you, Takahiro, for the delicious unagi today! I really enjoyed our conversation as well. I look forward to my next visit! Thank you all for your attentive service, especially on such a busy day. I’m glad to see the head chef and owner looking well! Please stay healthy for a long time. I will continue to visit, so I hope to see you all again soon. Thank you for the wonderful meal! Less

Ranked 7th in the nation for unagi, I made a reservation through Ticket Restaurant for a holiday at 6 PM. Using special quality domestic unagi for JPY 7,700, the outside is crispy while the inside is fluffy, and the sweet and savory sauce is absolutely delicious! I was torn between natural and domestic, but the domestic option was incredibly tasty!Liver Soup (JPY 300) has a gentle flavor.Liver Skewers (JPY 2,200) are a bit bitter but pair well with Japanese sake.They offer premium sake like Juyondai, but it’s on the pricier side. Less

I was searching for delicious unagi in Tokyo. I visited this place, which is highly rated on Tabelog and had availability for reservations. The only downside was that I couldn’t confirm any changes after making an online reservation, as the phone lines were completely unreachable. I decided on the special Japanese brand unagi when I made the reservation. The unagi was served hot and fluffy, and it was delicious. On a side note, I was surprised to find that Yotsugi Station, where I got off for the first time, was completely themed around Captain Tsubasa. Less

On this day, there was a sudden thunderstorm. The train was delayed, so I took the subway from Nihonbashi to Asakusa, but midway, the destination changed, and I ended up going to Aoto instead of Yotsugi. I tried calling my companion, but I couldn't reach them, so I called the restaurant to let them know I might be late. In the end, both my companion and I arrived just in time.This was my first visit to Yotsugi. On the way back, the train took a while to arrive, and I was waiting on the opposite platform. I probably could have gone home over 30 minutes earlier.Now, this restaurant is less than a 2-minute walk from Yotsugi Station. You can see the large sign from the train.That day, I ordered:- 2 Special Japanese Brand Unagi- 1 Shirayaki (grilled eel without sauce)- 2 Grilled Liver- 2 Liver SoupThe course menu is not available in July and August.Inside the restaurant, there were signatures everywhere. Even some international visitors had made it here.They also had premium sake like Juyondai, which was quite pricey.The unagi was natural eel, using Bando Taro. Bando Taro is a top-quality brand of farmed eel that replicates the taste and nutritional value of wild eel. I chose the special grade. It was fluffy and delicious, with a light sauce.I also had 3 pieces of crispy bone snacks and liver as appetizers. I munched on the bones, and it filled me up quickly.The liver was served with wasabi soy sauce.- Grilled Liver: This is the classic grilled liver, simply grilled with soy sauce. I expected it to be sweet and salty, but it was quite savory.- Shirayaki: One whole eel, quite a generous portion. Fluffy and served with sea salt and wasabi.- Japanese Brand Unagi: Fluffy and tender. Delicious. Feeling a bit fatigued from the summer heat, I bought a pack and a plastic bag to take half home.- Pickles- Liver Soup**Drinks:**- Umeshu Soda- Bakuren Chokarakuchi (super dry) 1 go Less

This is my second visit. This year, I decided to go to Unagi Uomasa for the Doyo no Ushi (Day of the Ox).Three years ago, I had their natural eel. Two years ago, I tried a highly-rated budget eel restaurant in my area, and last year, I went to a famous high-end eel restaurant in Tokyo. This year, I’m having Bando Taro at Unagi Uomasa, and I chose the largest size.The budget eel restaurant I visited two years ago would get a one-star rating on Tabelog…^^; so I didn’t leave a review. Last year’s famous old restaurant in Tokyo required a two-hour wait without a reservation, which my husband kindly endured. I had high expectations, but it ended up being disappointing. On our way back, my husband and I decided to go to Unagi Uomasa next year.And now, that day has come.I made a reservation a month in advance, but surprisingly, it seemed easy to get a reservation even closer to the date.When I visited Unagi Uomasa three years ago, it was my first date with my husband before we started dating, so we both felt a sense of freshness.We were guided to the table at the very back.I ordered Oolong tea.The first dish that arrived was eel bones and liver.The eel bones are quite hard, but the flavor is outstanding.Then, after 40 minutes, the eel arrived.When I opened the lid, a fragrant aroma wafted out.Ah, the smell is already different from other eel restaurants.First, I tried the eel on its own.Hmm, words are unnecessary.The fluffy, thick eel with a perfectly grilled texture and seasoning that complements the rice is just perfect.The natural eel was delicious, but Bando Taro is also of a very high level. It’s top quality.I enjoyed it with rice. Pure bliss...I tried adding some sansho (Japanese pepper). Perfect.The bones didn’t bother me at all. They were soft.Last year, at the famous high-end restaurant, the bones were really bothersome. ^^;I savored each bite.The liver soup was also delicious.It’s been a while since I’ve been to a five-star restaurant.When it’s a five-star class, I can’t find anything to complain about.The total for two was about JPY 26,000.It’s expensive. At this price, it’s only natural that it’s delicious.My expectations were high.Last year, at the famous high-end eel restaurant, I had nothing but complaints.At Unagi Uomasa, I left with a smile.Please let me know if there’s an eel restaurant that surpasses this one.It was a great meal. Less

I had been wanting to visit Unagi Uomasa for a while, so I found an opening through Table Check and made a reservation. This restaurant operates on a reservation-only basis.Here’s what we ordered:- Unaju (grilled eel over rice) with premium large eel: JPY 12,330 for two- Liver soup: JPY 300 for two- Grilled liver (2 pieces): JPY 2,600- Medium bottle of beer: JPY 1,000- Cold sake (3 servings): JPY 1,000 to JPY 1,200While enjoying the beer and cold sake, we were served crispy fish bones and grilled eel liver. The saltiness of the fish bones was perfect and delicious.I noticed a side menu on the wall and decided to order the grilled liver for JPY 2,600. The portion was quite generous and satisfying. The grilled liver was fluffy, rich, and absolutely delicious.As we savored the fish bones and grilled liver, the unaju arrived at just the right moment. The grilling was exquisite, with a beautiful char that looked appetizing, and the texture was a delightful combination of crispy and fluffy. The flavor of the eel was undoubtedly the best I’ve ever had. The sauce was just the right amount, but if you prefer more, they will gladly add extra upon request. The rice was not too much, allowing the flavor of the eel to shine through perfectly. While the price is on the higher side, the taste was incredibly satisfying, and I definitely want to return to this wonderful restaurant. It was a great meal! Less

I had been curious about Unagi Uomasa for a while and had visited several times, hoping to try their natural eel if it was available on the day. This time, however, I made a proper reservation before my visit.Unagi Uomasa has a great reputation and is conveniently located just a short walk from Yotsugi Station on the Keisei Line, making it very accessible by train. I started my meal at 12:30 PM.I ordered the Special Whole Eel for JPY 7,700 and the liver soup for JPY 300 (total JPY 8,800, tax included). The price included crispy eel bones and liver wasabi, which were served on a small plate at the beginning.The crispy eel bones were freshly fried, and the liver wasabi featured fresh liver served with wasabi soy sauce. It was a delightful prelude to the main dish, heightening my anticipation.Before long, my unaju arrived. The red lacquered box was quite striking. Upon opening the lid, I was greeted by the enticing aroma of perfectly grilled eel.I restrained my eagerness and started with the liver soup, which was simple with mitsuba (Japanese wild parsley) and fu (wheat gluten). The broth was well-balanced and very good. Now, how would the eel taste?The eel was cut open in the Kanto style and grilled with a slightly stronger char. However, the unique smokiness from the charcoal grilling was irreplaceable. The sauce had matured, enhancing its flavor.The balance of steaming and grilling created an exquisite harmony that truly exemplified what unaju should be. I thoroughly enjoyed my meal. Payment by card is also accepted.It was a great meal! Less

* Bone Senbei * Liver Wasabi * Grilled Brand Unagi * Natural Unagi Unaju This time, I indulged in a luxurious comparison between grilled brand unagi and natural unagi unaju. First, the bone senbei. Its crispy texture and delightful aroma reflect the restaurant's commitment to ensuring that every part of the fish is enjoyed. Next, the liver wasabi was completely free of any unpleasant odor, showcasing the freshness and meticulous preparation of this exquisite dish. What truly impressed me was the grilled brand unagi. With no unnecessary seasoning, the natural flavors and the sweetness of the high-quality fat stand out beautifully. The skin is perfectly charred, while the flesh is astonishingly fluffy. Enjoying it with wasabi soy sauce allowed me to fully appreciate the quality of the ingredients. Next, I tried the natural unagi unaju, which featured a firm texture unique to wild unagi, with a deep umami flavor that unfolds with each bite. The aroma of charcoal grilling, the elegantly balanced sauce that isn’t overly sweet, and the well-cooked rice create a truly exquisite combination. The unagi is steamed before grilling, allowing excess fat to drip away, resulting in an incredibly tender and fluffy texture that melts in your mouth. The delicate umami and refined taste of the unagi, distinct from the more robust flavor typical of Kansai-style, is a unique charm of this restaurant. As we approach the Day of the Ox, summer is just around the corner. During this hot season, why not boost your energy with delicious unagi and tackle the summer with vigor? I highly recommend experiencing this renowned restaurant that has made me want to return five times. It was a great meal. Less

I visited the renowned unagi restaurant "Unagi Uomasa" located in Yotsugi, Katsushika Ward. This reservation-only establishment has gained immense support from unagi enthusiasts nationwide due to its meticulous approach of preparing and grilling the eels only after receiving an order, showcasing the artisan skills that bring out the full potential of premium unagi.This time, I ordered the exquisite "Unaju" to fully savor the essence of the restaurant.Upon opening the jet-black lacquered box, I was greeted by the sight of large, golden eels beautifully arranged without any gaps, contrasting vividly against the bright vermilion interior. The overwhelming presence and beauty of the dish took my breath away.The eels, grilled slowly over charcoal with far-infrared heat, had a beautifully refined char on the surface, and the rich, fragrant aroma of the sauce wafted up, intensifying my appetite. The glossy white rice peeking out below created a perfect contrast, making it a truly artistic presentation.I eagerly picked up my chopsticks and took a bite. The eel was astonishingly fluffy and tender, with my chopsticks sinking effortlessly into it. As I took a bite, the sweet richness of the eel's high-quality fat and its deep umami flavor melted in my mouth, complemented by the unique smoky aroma from the charcoal.The traditional sauce was elegantly subtle, enhancing the natural flavor of the eel without overpowering it. The expertly cooked, slightly firmer white rice absorbed the sauce perfectly, enveloping me in a blissful sensation with every bite.For an extra touch, I sprinkled some fragrant grape pepper from Kochi Prefecture, adding a refreshing zest that evolved the flavor to even greater depths.The careful grilling with Kishu Binchotan charcoal and the unwavering commitment to quality ingredients shone through, making this the ultimate Unaju that could change one’s perspective on life.The interior exudes a calm and refined Japanese atmosphere, and with the attentive and thoughtful service, I was able to enjoy a special time at a leisurely pace. I definitely want to return when I crave that incredibly delicious, top-notch unagi in the Yotsugi area. It was a great meal! Less

I made a reservation for lunch on a weekday. Since I had already placed my meal order during the reservation, I only added the liver soup when I arrived, and then waited. The drink menu was available on the table, along with sansho pepper and soy sauce.Japanese Brand Unagi Special 7,700 JPYLiver Soup 300 JPYFirst, I was served the bone crackers and liver wasabi, followed by the unaju (grilled eel over rice) along with pickles and liver soup. It took about 40 minutes from my arrival.Although my expectations were high, the taste exceeded them, leaving me speechless. The gentle, fragrant aroma when I opened the box was wonderful, and the eel was fluffier than anything I had ever tasted before. The sauce was perfectly balanced—not overpowering, yet satisfying. I felt like I was smiling the whole time I was eating.The atmosphere inside was quiet, and the table seats had partitions, allowing for a calm dining experience. The staff refilled my tea at just the right moments, so I had no complaints.I definitely want to come back. This was the best unaju I've ever had in my life. Less

I've been here many times, but this is my first proper review! I love this place so much that my friends and I formed a group called "Uomasa Club" and visit regularly!By the way, this restaurant used to accept walk-ins, but now it operates on a reservation-only basis. They don’t take reservations over the phone anymore. You need to fill out the reservation form on their website. Be careful, as you cannot add to your order once you enter the restaurant! You must input everything you want to order in the reservation form.Also, since cooking starts after you enter, you need to allow for some time. It's a good idea to estimate at least an hour from entry to exit, even if nothing special happens. Considering this is directly related to the quality of the unagi rice bowl, waiting with an empty stomach is not a problem!First, we had the bone crackers and liver sashimi. You get bone crackers and liver sashimi for each eel you ordered! After finishing these and waiting a bit, the long-awaited unagi rice bowl arrives! If you ordered grilled eel, it will come before the rice bowl.The grilled eel is served with wasabi and salt for the liver, which is how you enjoy it. The eel here has a crispy exterior and a fluffy, melt-in-your-mouth interior! I once had a chance to talk with the previous owner, and he mentioned that the current owner (his son) developed this cooking method through trial and error to achieve this texture. Not only is the texture fantastic, but the flavor of the eel is also top-notch!Before the unagi rice bowl arrives, an incredible aroma fills the restaurant! This unagi rice bowl has the same delightful texture as the grilled eel! The sauce is on the sweeter side. The harmony between the sauce-soaked rice and the eel is irresistible!! By the way, if you choose the large size for the rice, it comes in a separate bowl. You can choose between plain rice and sauce rice for the large portion. I finished it in no time!In my experience, this is the pinnacle of unagi restaurants!It was a great meal! Less

This time, I enjoyed the brand-name eel "Bando Taro." The dedication to grilling it carefully using only Kishu Binchotan charcoal is evident from the very first bite.First, I tried the grilled bones, liver with wasabi, uzaku, and grilled liver. Each dish showcased exceptional freshness, especially the liver with wasabi, which perfectly balanced the rich flavor of the liver with the refreshing spiciness of the wasabi. The grilled bones were aromatic and paired excellently with the drinks.Then came the star of the show, the Special Unaju.The surface was enveloped in fragrant smoke from the eel's fat dripping onto the Kishu Binchotan, giving it a beautifully charred skin while the inside was surprisingly fluffy and juicy. With each bite, the rich aroma and flavor of the eel filled my mouth.The sauce was slightly sweet yet had a robust depth, harmonizing beautifully with the high-quality fat. It clung perfectly to the firm, well-cooked rice, allowing me to enjoy every last bite without getting bored.The final touch, the liver soup, had a clear broth that was elegant and beautifully rounded off the meal. The pickles also served as an excellent palate cleanser.Not only is the food exceptional, but the calm atmosphere and attentive service, characteristic of a reservation-only establishment, are also major attractions of this restaurant. I can confidently recommend it to anyone wanting to experience the best of brand-name eel "Bando Taro" and Kishu Binchotan."For delicious eel, it's worth making the trip to Yotsugi."It was a great meal. Less

I visited Unagi Uomasa in search of delicious eel. Reservations are a must, as both lunch and dinner are fully booked almost every day. I managed to secure a reservation for Sunday evening after frequently checking for openings.I opted for the Uomasa Course (JPY 18,000), and I was so overwhelmed by the flavors that I forgot to mention how delicious it was. Starting with the appetizer, followed by the grilled eel, crispy eel bones, unaju (eel rice box), and even the liver soup, everything was unbelievably delicious.I realized I hadn’t had the chance to enjoy domestic brand eel in a while, and the moment I took a bite, I was amazed at how different it was! It was incredibly fluffy yet juicy, not greasy at all, and it melted in my mouth.The seasoning was gentle, allowing the natural flavor of the eel to shine through without being too strong.I left with a full stomach, having enjoyed the best dinner ever! Less

This was my first time visiting SILVER.I've been curious about it for years, and even though it's relatively close to my home, I always found making a reservation to be a hassle. I think this is the first time I've actually stepped off at the Yotsugi station, even though I've driven past it many times.First, I enjoyed a surprisingly impressive bone senbei (crackers) and boiled liver with condiments and soy sauce.This restaurant has an amazing selection of drinks, but many items were out of stock. I didn't realize there were so many varieties of Junmai Daiginjo sake like Juyondai. The prices are quite high, but I’m fine with something more standard.I tried Bakuren for JPY 1,000, and I really liked it! It’s dry yet fruity, and I’d love to keep a bottle at home. It’s reasonably priced and seems to pair well with anything without getting boring.The unagi (grilled eel) was quite substantial. I think this size is a first for me! When I opened it, I couldn't see the rice at all! The sauce was a bit light, allowing the quality of the ingredients to shine through. If you prefer a stronger flavor, you can request more sauce.The eel was very moist, possibly due to the fat content, and the rice was cooked perfectly, making it delicious. It felt like a perfect balance of eel and rice.The sansho (Japanese pepper) had a nice green aroma, and I liked how the pickles were packed tightly in a small dish, perfect for dipping with sashimi soy sauce.I was surprised to find a vending machine for frozen kabayaki (grilled eel) and shirayaki (grilled eel without sauce) at the restaurant entrance. It might be a good idea to bring some ice packs and buy some as a souvenir! Less

This was my first visit to Yotsugi Station, which features an exhibition of Captain Tsubasa. There aren’t many landmarks around the station, but if you go down the escalator and turn right, then left, you’ll reach the restaurant in about 30 seconds.The walls are filled with an impressive number of signatures from musicians, actors, athletes, and manga artists.The bone crackers are seasoned, so you can enjoy them as they are. They are quite hard, so be careful not to hurt your mouth while crunching them. Delicious!The liver is served with wasabi soy sauce.I ordered the Special Unaju (JPY 7,700) and liver soup (JPY 300), which arrived promptly. There was a warning to be careful not to burn yourself, but it was piping hot all the way through, and I did get a little burned, haha.The fish was thick and juicy, with a nice charred flavor! The bones were substantial, so I made sure to chew well. It was easy to make a reservation, so I will definitely come back! Less

I visited for a special occasion.The unagi course was truly impressive.This is what high-end unagi is all about, with rich fat that left me feeling completely satisfied.Personally, I prefer a lighter flavor, but this is exactly what high-quality unagi should taste like—impressive!The sauce was perfectly balanced, not too sweet.I can understand why the staff mentioned that many customers struggle to finish their meals; the portions are generous.I took my wife's portion home as a souvenir.It will be a delightful treat for the next morning.For someone like me, who prefers more modest options, something like the bamboo set might be just right compared to the luxury of high-end unagi. Less

【2026 Silver】【2024 Top 100 Restaurants】This place, located just outside Yotsugi Station on the Keisei Line, probably offers the most consistently delicious unagi don in Tokyo. Since it’s reservation only, I made a booking through TableCheck before visiting "Unagi Uomasa"; my rating is 4.25.Every time I come to Yotsugi Station, I struggle to find my way, but I arrived via the direct Asakusa Line from Oshiage on a local Keisei train.Upon arriving at the station, I noticed a mural of "Captain Tsubasa"—could this be a sign of victory in the World Cup?There’s nothing else around this restaurant, so if you arrive early, there’s nowhere to kill time.After wandering around a bit and returning to the station, I was surprised to run into a friend celebrating their birthday.◇ Special Large Unagi Jyu + Drink + Liver Soup; JPY 12,000When making a reservation, you can choose between wild or farmed brand unagi, but the wild option costs over JPY 30,000.I opted for the farmed brand unagi, which is known for its consistently tender texture.I arrived early, but it seems they start cooking from the time you arrive, taking about 45 minutes.◆ Oolong Tea; JPY 400- Bone crackers, unagi liver with wasabi soy sauce◇ Liver Soup◇ Pickles◇ Special Large Unagi Jyu◎The impact when opening the jyu is immense! The unagi completely covers the rice, making it invisible.The large unagi is beautifully arranged on top of a generous portion of rice, which is about 15mm thick.The firm texture of the rice contrasts nicely with the fluffy unagi, which is the familiar Kanto-style.The amount of unagi sauce is just right—not too much, not too little—seasoned with a slightly stronger soy flavor than what you’d find around Chiba.A good unagi restaurant also pays attention to the quality of sansho pepper. The balance of sweetness, spiciness, and mild heat creates a unique harmony with the unagi. Less

Established in 1980, Unagi Uomasa is a renowned eel specialty restaurant representing Tokyo. The tradition has been preserved since its founding, with a commitment to pursuing the true value of each eel.On this occasion, my friend made a reservation, and we enjoyed the unaju (grilled eel over rice).After arriving at the restaurant, it took about 30 minutes to prepare the eel before we could eat.While waiting, we were served crispy bone crackers and tea. It seems there are many types of alcohol available, so those who drink might enjoy a drink during the wait.The eel was crispy and fragrant on the outside, while tender and fluffy on the inside. The secret sauce soaked in, filling my mouth with the sweetness of the fat and umami flavor. The liver soup was also exceptional, with a rich broth. The portion was quite generous!It was truly a satisfying unaju experience. The warm atmosphere typical of a downtown gem was also delightful.Although it’s a bit of a distance, the deliciousness makes me want to visit again if I have the chance. It was a great meal! Less

**Unagi Uomasa** Tokyo: A short walk from Yotsugi Station Average Budget: JPY 8,000 - 9,999 Tabelog Rating: 4.25 (at the time of posting) Tabelog Awards: Bronze (2017-2024), Silver (2025, 2026) Selected as one of the top 100 eel restaurants in 2018, 2019, 2022, and 2024 I visited the long-established eel restaurant, **Unagi Uomasa**, which has been awarded the Bib Gourmand in the Michelin Guide Tokyo. Known for its carefully selected natural eel and top-quality brand eel grilled to perfection over Kishu Binchotan charcoal, the restaurant also boasts an extensive selection of Japanese sake. On the day of my visit, I enjoyed the **Special Domestic Brand Eel** made with the brand eel **Bando Taro**. What delighted me first was the eel bone crackers and eel liver wasabi served before the eel rice box. This unexpected dish heightened my anticipation! This was my first experience with Bando Taro, and I was impressed by the generous portion of grilled eel covering the rice, making it hard to see the rice underneath. The eel was thick, fluffy, and rich in quality fat, resulting in a superb dish. Moreover, the perfectly cooked white rice and the sauce, which was rich without being overly sweet, harmonized beautifully, allowing me to enjoy every bite without getting bored. The service was impeccable, with tea being refilled promptly as it ran low. Although the location is a bit inconvenient, it is definitely worth the visit! I would love to return if the opportunity arises. It was a great meal! ★☆ **Appetizers** Eel bone crackers, eel liver wasabi with myoga and fresh wasabi **Special Domestic Brand Eel (using Bando Taro)** Eel liver soup, pickles (cucumber, pickled carrots, takuan, and takana) Less

I made an online reservation in advance and visited the popular restaurant "Unagi Uomasa" for lunch at 12:00.This restaurant has a system where you decide your order at the time of reservation, so I chose the "Japanese Brand Unagi Special (JPY 7,700)" and added "Kimo-sui (JPY 300)."Since they prepare the eel after you arrive, it takes about 30 minutes for the dishes to be served. However, during the wait, they offer delicious and fragrant "Bone Senbei" and "Kimo." The generous portion of liver is enjoyed with wasabi soy sauce, and when paired with the accompanying myoga, it provides a light and elegant flavor. It was a wonderful accent while waiting for the main dish.When the highly anticipated Unaju arrived, the aroma spread as soon as I opened the box, instantly heightening my expectations. Inside, there were two generous pieces of grilled eel, and with the first bite, the fluffy texture and smokiness stood out, perfectly complemented by the exquisitely cooked rice—truly the best combination.The warm Kimo-sui I added and the variety of pickles were also perfect as palate cleansers, making for a satisfying and fulfilling lunch without any dull moments.It was a great meal! Less

【Unagi Uomasa】I finally visited Unagi Uomasa in Yotsugi, which I had been curious about for a long time.The course menu allows you to enjoy eel in various forms, including grilled liver, grilled eel belly, and crispy eel bones. Each dish reflects meticulous preparation, but the grilled eel belly was particularly impressive. It allows you to savor the natural flavors and sweetness of the eel without relying on excessive seasoning.What truly took my breath away was the bento box.The moment I opened the lid, a delightful aroma filled the air. The surface was crispy and fragrant, while the inside was surprisingly fluffy. The sauce, perfectly balanced—not too sweet or too rich—melded beautifully with the rice, and before I knew it, I was completely engrossed in my meal.Having visited many eel restaurants, I can confidently say that this bento box is among the best. The quality of the eel, the grilling technique, the sauce, and the rice all harmonize wonderfully.This is a must-visit restaurant for any eel lover.It was a great meal. Less

Today, I made a reservation at Unagi Uomasa to celebrate a friend's birthday.It was my first time getting off at Yotsugi Station, and the Captain Tsubasa theme all around was truly nostalgic.Today's eel is from Choshi, Chiba, and is a high-end brand called "Bandō Tarō." I was excited to see what the JPY 15,000 unaju would be like, especially since it was a pre-reserved dish.The unaju, grilled slowly over Kishu Binchōtan charcoal, was served after about 40 minutes.I’m not great with words, but I can’t express how wonderfully the fluffy, tender eel combined with the rice.Even someone with a less refined palate like mine can tell this is the best unaju I’ve ever had.Recently, my boss from Kobe bragged about Kansai-style eel, and now I want to introduce him to Unagi Uomasa.My friend was also extremely satisfied, and we had a wonderful anniversary celebration.I definitely want to revisit on another special occasion.It was a great meal! Less

Located just a minute's walk from Yotsugi Station on the Keisei Oshiage Line, Unagi Uomasa is a renowned restaurant nestled in a residential area of Katsushika Ward. This reservation-only establishment consistently receives high praise in Tabelog awards, attracting eel enthusiasts from all over the country.The restaurant's standout feature is its "Special Live Eel (Tokuchu Katsuman)" prepared by skilled artisans. Instead of pre-preparing the eels, they are freshly filleted according to the customer's arrival time, skewered, grilled, and steamed before being cooked over high heat using Kishu Binchotan charcoal. The meticulous craftsmanship ensures that the exquisite qualities of carefully selected Japanese brand eels are fully realized without any compromise.While waiting for the eel to be grilled, guests are treated to delightful offerings such as "Bone Senbei" made from the freshly filleted eel and "Kimo-Wasa" (liver with wasabi), showcasing the restaurant's commitment to exceptional hospitality.During my visit, I enjoyed the restaurant's pride and joy, the "Special Domestic Brand Eel." As soon as I opened the lid of the box, the fragrant aroma of Kishu Binchotan charcoal and the sweet scent of the secret sauce filled the air, instantly captivating my senses. When I picked up the beautifully arranged eel with my chopsticks, I was amazed by its incredible tenderness, which was evident even before tasting. Once in my mouth, the rich fat melted away, leaving a delightful sensation.The refined and light fat characteristic of brand eels was devoid of heaviness, allowing the concentrated umami to shine through. The rice, cooked to a perfect texture, and the refreshing sauce complemented the eel beautifully, creating a flawless balance. It was a truly blissful experience, showcasing the artisan's skill in every bite.▼ Ordered Item=================================Special Domestic Brand Eel=================================*Rating Criteria*5.0: Divine.4.5: Extremely satisfying. I want to revisit regularly and confidently recommend it.4.0: High satisfaction. I want to return.3.5: I would like to revisit if I'm in the area.3.0: Average. Less

This place is ranked 7th in the national eel rankings.That said, reservations can be made through their website, so it’s surprisingly accessible.After making a reservation, I visited.Upon getting off at the nearest Yotsugi Station, I was greeted by the world of Captain Tsubasa.I was moved by the iconic duo of Tsubasa and Misaki.I was thrilled to see Kojiro Hyuga.It took me back to my elementary school days when I used to read Jump.The nostalgic Sky Love Hurricane by the Tachibana brothers came to mind.As I reminisced, I arrived at the restaurant.There’s a signature from Mr. Takahashi on display.There’s also a photo of Announcer Azumi and Ms. Yonekura together.It feels like this place is more than just about eel.Before I knew it, the unaju (grilled eel over rice) arrived.Wow, it’s huge!It melts in your mouth.Delicious.The eel is simply the best.However, the service was a bit lacking.It was a great meal. Less

A Silver Award-winning Unagi Restaurant on Tabelog!I made a reservation about two weeks in advance for "Unagi Uomasa" located in Yotsugi, Katsushika Ward.This restaurant is a representative of Tokyo's unagi (eel) scene, having been selected as a Silver Award winner in the Tabelog Awards 2026 and listed among the top 100 restaurants. Despite being close to Yotsugi Station, many people travel from afar to dine here.It operates on a reservation-only basis, and they prepare fresh unagi according to the reservation time, carefully filleting, skewering, grilling, and steaming it over Kishu Binchotan charcoal.When making the reservation, you can choose how you want your unagi prepared. Initially, I selected the "Unawasa Ju," which is served with white grilled eel and dipping sauce. However, upon my visit, they kindly explained the options, and I was able to switch to the regular "Unaju" instead.I ordered the Special Domestic Brand Unaju for JPY 7,700. While waiting, I was served crispy eel bones and liver, which made for a delightful snack. After about 30 minutes, my unaju was served. As soon as I opened the lid, a wonderful aroma wafted out, revealing a beautifully glazed eel laid out generously.The surface had a delightful smokiness from the Kishu Binchotan, while the flesh was plump and tender. The steaming technique typical of the Kanto region really shone through, with the rich flavor of the fat and the sweet and savory sauce perfectly complementing the rice.There were some empty tables, so it might be easy to make a reservation. However, it seemed that last-minute slots were likely to be filled quickly. This is a must-remember restaurant for days when you want to enjoy truly delicious unagi.▷ Special Domestic Brand Unaju JPY 7,700 ▷ Liver Soup JPY 300 ▷ Japanese Sake Kudoki Jouzu Junmai Ginjo JPY 1,200 ——————————————————————— Thank you for reading my review. If you're interested in this restaurant, please bookmark it by clicking the "Save this Restaurant" button below! ——————————————————————— Less

I visited Unagi Uomasa for the second time to celebrate a birthday. Last time, I had the unaju (grilled eel over rice), but this time I ordered the kabayaki (grilled eel) with rice, liver soup, and shirayaki (grilled eel without sauce). While waiting for the eel to arrive, I enjoyed some crispy bone crackers and boiled liver. When the eel finally arrived, it was perfectly crispy on the outside and fluffy on the inside, and of course, it was delicious. The liver salt (if I remember correctly) that came with the shirayaki was incredibly tasty—I wished I could take some home! It was also great when paired with the rice that comes with the kabayaki (you can choose whether to add sauce or not). The kabayaki had a different texture from the unaju, being crispy yet fluffy inside, and the sauce was not overly sweet, making it very enjoyable. The service was attentive, and both the taste and atmosphere were excellent. I would love to visit again if the opportunity arises. Less

First, I was served a bone cracker and boiled liver as an appetizer. The seasoning was just right, making it a perfect pairing with Japanese sake.About 30 minutes after being seated, the unaju (grilled eel over rice) arrived! Its color, luster, and aroma were all impeccable.As for the taste, the savory aroma of soy sauce combined with a refined sweetness and the rich umami of the eel created an unaju that stands out from other eel restaurants. This unaju ranks among the top three I've ever had. Truly remarkable.The most distinctive feature was the "melting eel"; the fat was perfectly rendered, allowing the eel and rice to blend harmoniously in my mouth, making me naturally exclaim, "Delicious!" I had an incredibly grateful experience. Thank you! Less

I had the pleasure of enjoying the exquisite brand eel "Bando Taro" at "Unagi Uomasa," located just a short walk from Yotsugi Station! As soon as I opened the lid, the noble aroma of sansho pepper filled the air, and the stunning visual of the grilled eel left me excited even before taking a bite. When I picked it up with my chopsticks, I was amazed by its thick texture; the outside was perfectly charred while the inside was fluffy and juicy, cooked to perfection. There was a delightful crunch from the bones that added to the experience. Since it's a popular spot, be sure to make a reservation for both your table and your eel in advance! Less

I made a reservation in advance through TableCheck to visit the renowned Unagi Uomasa in Yotsugi. Given its high ranking in the national unagi rankings on Tabelog, my expectations were naturally high. This restaurant operates on a reservation-only basis, where you also select your dishes at the time of booking. On this occasion, I ordered the "Special Japanese Brand Unagi."Upon entering at 6:30 PM, I was greeted by a calm atmosphere reminiscent of traditional unagi restaurants, while the wall covered in signatures quietly tells the story of the restaurant's skill and history. Interestingly, they start preparing the unagi only after you arrive. They fillet the lively unagi, skewer it, grill it, and then cook it over Kishu Binchotan charcoal. Instead of feeling like I was just waiting, I savored the experience of watching a whole fish transform into a dish in the unseen kitchen.While waiting, I was served the grilled liver and bone crackers from the filleted unagi. The bone crackers were fragrant and paired dangerously well with beer. The liver had a unique bittersweetness and refreshing taste, making it a perfect prelude to the main unagi dish. Enjoying a Heartland beer, I settled in for a moment of adult waiting.Around 7 PM, my rice bowl arrived. Lifting the lid revealed the impressive sight of unagi sprawled across the tiered box. The surface had a delightful char from the charcoal grilling, and the flesh was tender, easily flaking apart with chopsticks. The fat was refined, offering a lingering taste rather than heaviness. The sauce was not overly sweet or thick, but rather light and elegant, designed to highlight the natural aroma and umami of the unagi. Personally, I prefer a sauce with a bit more richness and assertiveness, but this subtlety is part of what makes Uomasa unique.The clear soup was fragrant with mitsuba, and the colorful pickles served as excellent accompaniments. While the price is certainly not for everyday dining, considering the effort involved in preparing live unagi to match the reservation time, it offers an experience that goes beyond just a simple unaju.This unagi is not about flashy sauces but rather about savoring the ingredients, craftsmanship, charcoal grilling, and time. I look forward to trying the grilled version next time. Less

I visited the unagi restaurant, Unagi Uomasa, which received the Tabelog Bronze Award.Located just a few minutes' walk from Yashiki Station, known for its connection to Captain Tsubasa, this restaurant was easy to access.Since I had made a reservation in advance, I was promptly seated.Last time, I had the wild-caught eel, but this time I opted for the special large farmed eel.While waiting for my meal, I was served crispy eel bone chips and liver.The crunchy fried eel bones were freshly made and had a delightful texture.Then, my unaju (eel rice bowl) arrived.The eel was fluffy, and the sauce was perfectly balanced—not too strong, just delicious.The fillet was thick and served piping hot, with no unpleasant odor; it was a fantastic unaju.I would love to return whenever I crave eel again.It was a great meal! Less

In Kanto, there are many renowned eel restaurants. One of them is "Unagi Uomasa," located just a minute's walk from Yotsugi Station on the Keisei Oshiage Line. Founded in 1979, it is a long-established eel restaurant representing Tokyo, known for being reservation-only and quite difficult to book. Here, the owner, Mr. Suzuki, carefully prepares selected Japanese brand eels and natural eels, grilling them slowly over Kishu Binchotan charcoal after they are cut to order. The interior features a calm atmosphere with natural wood, offering table seats, sofa seats, and private rooms adorned with autographed photos of famous personalities. Tonight, I visited the restaurant with friends and enjoyed the owner's special eel course.【Unagi Uomasa's Eel Course】◆ Appetizer ◆ Kurikara-yaki ◆ Grilled Tenderloin, Grilled Head, Grilled Liver ◆ Uzaku ◆ Bone Senbei ◆ Unaju with Brand Eel ◆ Pickles ◆ Liver Soup ◆ Seasonal Fruits ◆ Drinks ☆ Beer ☆ Japanese Sake ◉ The Kurikara-yaki, where eel fillets are wrapped around skewers and grilled to a fragrant finish, is plump and thick, seasoned with homemade liver salt, making it a perfect match with fine sake. The Unaju, grilled with a secret sauce, has a crispy skin and tender, fluffy meat, presenting a relatively light yet exquisite dish. It was a great meal. I will definitely return. Less

I made a reservation for noon on Sunday and arrived right on time. The place was fully booked. It took about 50 minutes for the main dish of unagi to arrive. I learned from my companion that they prepare the fish fresh after customers arrive, which explains the wait... I had no idea! I was so hungry (laughs). Inside the restaurant, there are numerous signed photos from famous personalities displayed everywhere, which shows how highly regarded this place is! The farmed Bando Taro unagi was incredibly tender, practically melting in my mouth. It’s no surprise that it was delicious! Less

In my profile, I summarize the restaurants and sweet shops I've visited, highlighting those I genuinely recommend based on taste, personality, and atmosphere. Feel free to use it as a reference.--------------------------------I made a reservation and visited on Saturday afternoon. I ordered the Special Japanese Brand Unagi.First, I was served warm tea, which was delicious and at the perfect temperature. However, there was a slight fishy smell coming from the cup, so I hope they can address that somehow.The bone crackers and liver were simply delicious, and I really liked the crackers. They had a nice roasted flavor with a hint of unagi taste. The liver was tasty, but it was unseasoned, so preferences may vary.The unaju was incredibly delicious!! It was thick and very juicy. The surface was perfectly grilled, and the aroma and flavor of the unagi were excellent. However, personally, it had a unique taste that was different from both farmed and wild unagi. I found it extremely delicious, but it might not be to everyone's liking as it had a distinct flavor. In a good way, it had a strong character. It's hard to describe, but it had a punchy flavor reminiscent of strong garlic.The pickles and liver soup were also quite good. As for the pickles, they felt a bit over-marinated, but I suppose that's just how it is.There wasn't anything particularly noteworthy about the service, so the overall experience didn't quite live up to the high ratings. I wonder if other unagi places would be different... Less

The owner of Unagi Uomasa is Mr. Toshio Suzuki. (You can find us on Instagram @unagi_uomasa) *Reservations can be made through Table Check.Born in 1952, Mr. Suzuki utilizes his extensive experience as a fishmonger and his keen eye for quality to offer specially selected, top-grade live eel sourced from across the country. Together with the second-generation owner, Mr. Takahiro Suzuki, they continue to uphold the traditional flavors.The restaurant is known for its meticulous style, where skilled chefs prepare the eel only after receiving an order, grilling it carefully over Kishu Binchotan charcoal.**Menu** **Unagi Juu** ~A few thoughts~ The surface was perfectly grilled to a fragrant crisp, while the eel itself was astonishingly tender, showcasing the careful grilling technique unique to Uomasa. The sauce complemented rather than overwhelmed, allowing the natural flavors of the eel to shine through in this delightful Unagi Juu. Less

May 2026I visited this restaurant with a friend who loves eel. It’s one of the places I’ve been curious about for a while: **Unagi Uomasa**.*Awarded Tabelog's Top 100 Restaurants in 2018, 2019, 2022, and 2024* *Bronze Award from Tabelog from 2017 to 2024* *Silver Award from Tabelog in 2025 and 2026*This is undoubtedly a renowned eel specialty restaurant in the Kanto region! Their commitment to specially ordered live eel results in an incredibly fluffy, tender, and melt-in-your-mouth texture.This time, we ordered the course: *JPY 18,000 Course*- Appetizers - Simmered Eel Strips - Simmered Liver - Grilled Liver Skewers - Uzaku (Eel and Cucumber Salad) - Grilled Eel (Kurikara Shira-yaki) - Bone Crackers - Unaju (Eel Rice Box) - Soup and Pickles - Dessert The course included a kurikara shira-yaki that was so fluffy it could be cut with chopsticks! The flavor of the eel was rich, and Uomasa's homemade liver salt was exquisite.The unaju featured thick slices of eel and was very filling! It’s often said to be the softest eel in Japan, and I completely agree—it was wonderfully fluffy and tender.I got off at Yotsugi Station for the first time in my life, and this has become one of the places I want to visit again. It’s a bit far, though... haha.It was a great meal! Less

I visited Unagi Uomasa, just a 1-minute walk from Yotsugi Station, for the first time. This reservation-only unagi specialty restaurant has many signed memorabilia adorning its walls! The nearby Yotsugi Station features a Captain Tsubasa theme, complete with a soccer field, statues, and signatures, including one from the creator, Yoichi Takahashi, who has also visited Unagi Uomasa.This restaurant is well-known among unagi lovers, having received multiple awards, including the prestigious "Top 100 Unagi Restaurants" and the Tabelog Award Silver.【Ordered Menu】- Unaju (grilled eel over rice) and liver soup, served with crispy bone chips, liver wasabi, and pickles.The bone chips were crispy and fragrant, while the liver wasabi had a rich, sticky umami flavor with a hint of bitterness—delicious!The skin was crispy, the meat was thick and well-marbled, tender and fluffy, and the sauce was perfectly balanced—not too sweet, with a savory soy flavor. The rice was moist and fluffy, soaking up the sauce beautifully!Since its establishment in 1980, the restaurant has been using a special sauce made with Wakayama-grown grape pepper.The specially ordered live eel is prepared to highlight its natural flavors and textures, going through a meticulous process of cutting, skewering, grilling, and steaming, taking about 40 minutes to cook over Kishu Binchotan charcoal.I definitely want to visit this restaurant again. It was a great meal! Less

Awarded the Tabelog AWARD 2026 Silver.I often find myself staying in Nagoya, so I usually enjoy Kansai-style unagi. The outside is well-grilled and fragrant, while the meat is firm, which is characteristic of Kansai-style.Unagi Uomasa is said to offer a "modern Edomae style with a base of Kanto style, enhanced with a rich aroma and robust flavor."It seems to be Kanto-style but with a slightly stronger grilled aroma.Today, I will be enjoying the Uomasa Course.I’ve been eagerly counting down the days for this.◯ AppetizerLiver, grilled liver, tenderloin◯ Kurikara Shira-yakiSalted liver, wasabi soy sauce◯ Uzaku◯ Bone Senbei◯ Liver Wasabi◯ Unagi Unaju◯ Liver Soup◯ Pickles◯ DessertIt was all gone in no time.The Kurikara-yaki and Unaju were both wonderful.Surpassing both Kanto and Kansai styles, the unagi was simply delicious. The unagi itself was piping hot. It was in a league of its own.It was a great meal.Thank you! Less

【Rating Criteria】5 points: Flawless4 points: Truly impressive3.6 points: I want to visit again3.5 points: Recommendable to othersThis is a renowned unagi restaurant located very close to Yotsugi Station.I ordered the Uomasa Course (limited to 10 groups per day) for JPY 18,000 (tax included). The meal included an appetizer, uzaku, grilled kurikara eel, bone chips, liver wasabi, domestic brand unagi over rice, liver soup, pickles, and dessert, making it quite fulfilling. The grilled kurikara eel was impressively large—perhaps a bit too much.The domestic brand unagi over rice was delicious, while the grilled kurikara eel was excellent, and the rest were fairly average. While nothing was bad, unfortunately, it didn’t quite meet the expectations set by the Tabelog rating. I felt that the average dishes were holding it back.The grilled kurikara eel had a crispy and fluffy texture, while the domestic brand unagi over rice leaned more towards fluffy. The portion was substantial, and both the texture and seasoning were delightful. This place truly lives up to its reputation.However, I think the Tabelog rating of 4.24 (at the time of my visit) might be a bit too high. Perhaps my excitement diminished as I filled up before reaching the domestic brand unagi over rice. Next time, I’d like to focus solely on the domestic brand unagi over rice.That said, it is indeed a great restaurant. With the friendly staff and pleasant atmosphere, I would definitely recommend it and want to visit again. Less