Uomasa Tokyo

Awards

OAD

Japanese Casual Restaurants 2024, 6

All OAD Japanese Casual in Tokyo All OAD Japanese Casual in Japan

Tabelog

2024 Bronze

All Tabelog in Tokyo All Tabelog in Japan All Tabelog Bronze in Tokyo All Tabelog Bronze in Japan

Ratings from the web

Tabelog

4.17

Chef

Kanejiro Kanemoto

Cuisine

Unagi (Freshwater eel), Unagi

• 2024
• 2022
• 2019

Dinner at うなぎ魚政

on 15 Feb 2024

by Amado Fores

Delicious textbook Kanto-style Unaju (Unagi rice) cooked to order (which means you have to wait a bit as the eel is only filleted, steamed and grilled when you arrive). They only use Kishu Bincho charcoal, known to be the highest quality charcoal along with their addicting more than 30 years in the making tare sauce and carefully selected Japanese rice.

Also loved the crispy eel bones ! Served with a side of eel liver.

6 / 10

Lunch at Uomasa

on 18 Nov 2022

by Gerhard Huber

Fantastic unagi lunch on the other side of the river. Family run, the old couple is managing the kitchen while the daughter runs the front of the house.
The unagi is crispy on the outside and spongy on the inside. The tarre is rich and full of umami.

Dinner at うなぎ魚政

on 05 Apr 2019

by Jason Wang

A special unagi shop in Tokyo - Uomasa (うなぎ 魚政). They pride themselves on serving only domestically bred eel of the finest quality; 'Tokuchukatsuman' (literally translated 'specially prepared from living eels') is a registered trademark of this store. Reservations are a must and you also have to pre-order your meal a week in advance as sourcing and preparation takes time. When you arrive, they begin the cooking process which takes 40 minutes so everything is served as fresh as it can possibly... More

A special unagi shop in Tokyo - Uomasa (うなぎ 魚政). They pride themselves on serving only domestically bred eel of the finest quality; 'Tokuchukatsuman' (literally translated 'specially prepared from living eels') is a registered trademark of this store. Reservations are a must and you also have to pre-order your meal a week in advance as sourcing and preparation takes time. When you arrive, they begin the cooking process which takes 40 minutes so everything is served as fresh as it can possibly be. We ordered 5 sets of wild unagi - 4 unajyu and 1 kabayaki. It was hands down the one of the best unagi we've ever had anywhere in Japan. ?
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Uomasa (うなぎ魚政), Tokyo (Dec 2017)
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