Sangubashi Asaya Tokyo

I visited the hidden gem "Asaya" in Sangu Bashi, where I discovered a new charm of eel!This is an incredible course experience that allows you to savor various eel dishes in diverse ways.Highlights: * Diverse eel dishes: Enjoy not only the classic grilled eel but also the irresistible crispy "Eel Tempura" and the rare "Eel Sashimi," offering a fresh taste like never before. * Amazing flavors: Each dish showcases the quality of the ingredients and skill, making you realize just how delicious eel can be! * Warm hospitality: Engaging conversations with the friendly chef create a relaxed and luxurious atmosphere throughout your visit. * Thoughtful service: If you can't finish the generous portions, they will pack the leftovers for you to take home.Restaurant Information: * Name: Sangu Bashi Asaya * Area: Sangu Bashi * Genre: Eel Cuisine, Kappo and Small Dishes It was a night filled with delicious food and a warm ambiance that truly healed my heart. I highly recommend this place for special dinners or for eel lovers! It was a great meal! ✨ Less

【Sangu Bashi】‘Sangu Bashi Asaya’ It’s been a while since my last visit. Once again, I experienced an impressive full course featuring eel from various regions across Japan. On this day, the eels included five types: natural eel from Aomori, ‘Deshiko’ from Hamamatsu, ‘Sanei Eel’ from Kagoshima, ‘Tomosui Eel’ from Shizuoka, and ‘Takagi Eel’ from Miyazaki. Even though they are all the same ingredient, I was amazed at how different the aroma, fat quality, texture, and flavor can be depending on the region and individual eel. What stood out the most was the comparison between the white grilled natural eel from Aomori and the Sanei Eel from Kagoshima. The robust flavor of the natural eel contrasted beautifully with the meticulously managed richness of the farmed eel. Each eel’s unique characteristics were clearly felt, and the comparison highlighted the profound depth of eel itself. The cooking methods were incredibly diverse, including tempura, sashimi, with simmered eggs, stewed eel, jelly, and grilled liver. Moreover, it’s not just about serving a variety of eel dishes; the cooking methods were tailored to each part and the individuality of the eel, which is truly remarkable. To conclude, we enjoyed a ‘Unaju’ (eel rice bowl) combining Hamamatsu’s Deshiko and Shizuoka’s Tomosui Eel. Each bite allowed us to savor the umami of the eel and the skill of the grilling technique, making it a fitting finale to the course. In the world of eel, it is said that "it takes three years to skewer, eight years to fillet, and a lifetime to grill," emphasizing that the craftsmanship involved in sourcing, filleting, skewering, and grilling greatly influences the flavor. Here, you can feel the high level of skill in each step of the process, from cooking to texture and the extraction of fat, resulting in an exceptionally high-quality experience. This was my third visit, and once again, it exceeded my expectations. I was also surprised by the reservation situation; last time it was a six-month wait, but this time, the next reservation is a year away. Each visit seems to increase the difficulty of securing a reservation. Still, considering the variety of eels and the diverse dishes, all at an exceptionally high level, it’s a place that makes you want to wait for a visit. For eel lovers, this is a must-try experience, and once again, it was incredibly delicious. I look forward to coming back in another year. −−−−−−−−−−−− ◉Today's Eels Aomori: Natural Hamamatsu: Deshiko Kagoshima: Sanei Eel Shizuoka: Tomosui Eel Miyazaki: Takagi Eel −−−−−−−−−−−− ~~~~~ ◉Course Contents Sanei Eel Soup with Cut Bones Takagi Eel Tempura Takagi Eel Head Tempura with Cucumber and Shredded Yam Tomosui Eel Sashimi Grilled Liver with Turnip, Snap Peas, and Bitter Melon Takagi Eel with Simmered Eggs Deshiko Eel with Grilled Eel and Shishito Peppers Takagi Eel Jelly Tomosui Eel Stewed Takagi Eel with Sansho Pepper and Grated Daikon Comparison of White Grilled Aomori Natural Eel and Sanei Eel Half Unaju (Hamamatsu Deshiko × Shizuoka Tomosui Eel) Water Yokan with Yuzu Peel Souvenir (Half Unaju) ~~~~~ −−−−−−−−−−−−−−−−−−−−− ▷Food Course (JPY 30,000) ▷Drink Super Dry Small Bottle (JPY 900) Mimuro Sugi Robayakaze Special Junmai (JPY 1,600) Morishima Junmai Ginjo (JPY 1,600) Tazaka Special Junmai (JPY 1,900) Hiroki Special Junmai (JPY 1,900) ▷Total: JPY 42,200 −−−−−−−−−−−−−−−−−−−−− Tabelog: SILVER (2026) Tabelog: Top 100 Eel Restaurants (2024, 2026) Less

Located just a minute's walk from the west exit of Sangu Bashi Station on the Odakyu Odawara Line, this hidden gem is situated on the first floor of a residential building, offering a reservation-only experience.The owner, Mr. Sei Ogiwara, has a unique background, having trained not only in traditional Japanese cuisine but also in renowned yakiniku and Chinese restaurants, all while coming from a family that owns the long-established unagi restaurant "Asaya" in Tochigi.His innovative unagi dishes quickly gained popularity through word of mouth, making this restaurant a sought-after destination for food enthusiasts.**Overall Impression** I was fortunate to secure a reservation and finally visit this place I had longed to try. The premium space features only eight counter seats.Here, you can experience a "Unagi Full Course" that showcases unagi in every dish, from appetizers to the finale.I was continually amazed by the innovative approach that pleasantly defied my previous notions of unagi, including unagi sashimi.The highlights of the course, the white grilled unagi and unagi rice box, were superbly crafted, skillfully utilizing both the Kanto-style steaming and Kansai-style grilling techniques.The perfect combination of the crispy exterior and the incredibly tender, juicy flesh inside left me speechless with its deliciousness.The chef's sincere and friendly personality made for a relaxed atmosphere, allowing me to enjoy the best time throughout my visit.This restaurant truly teaches the infinite possibilities of unagi, making it a one-of-a-kind establishment.Thank you for reading to the end, from the reviewer "Instagram@_1show." I appreciate all your likes, follows, and saves for this restaurant. Less

【Sangu Bashi Asaya】- Tokyo: Less than a 1-minute walk from the west exit of Sangu Bashi Station- Average Budget: JPY 30,000 - 39,999- Tabelog Rating: 4.33 (at the time of posting)- 2026 Tabelog Award Silver- 2024-2026 Top 100 Unagi RestaurantsI was invited to a rare 6 PM reservation at Sangu Bashi Asaya for my first visit.The restaurant is conveniently located less than a minute's walk from the west exit of Sangu Bashi Station, but it can be a bit tricky to find, so be careful not to miss it.The owner, Mr. Sei Ogiwara, hails from Tochigi Prefecture. His family runs a Japanese restaurant specializing in unagi, and he has trained in various culinary fields including Japanese cuisine, fish markets, yakiniku, and Chinese cuisine, even gaining experience at the famous Chinese restaurant "Wasa" in Ebisu. He opened his own place on September 12, 2023, inheriting the family name "Asaya." By 2026, he had already won a Silver award at the Tabelog Awards, making it a highly sought-after restaurant with no new reservations available.The experience began with Mr. Ogiwara personally introducing the unagi, showcasing it while it was still alive. He even brought out a non-edible panda-patterned albino eel for a fun explanation.That day, we enjoyed a course featuring five types of unagi: unagi from Mr. Yokoyama in Kagoshima, Aji Man from Miyazaki, Tomosui unagi from Shizuoka, natural unagi from Lake Ogawara in Aomori, and Deshiko from Shizuoka.Each dish featuring unagi was innovative and delicious, keeping us engaged until the very end, and we finished everything with ease!Later, Mr. Ogiwara mentioned that the entire course used about three eels per person, which was quite surprising!This was my first time enjoying unagi in such a luxurious manner, and I left with no feeling of heaviness from the meal, making it a truly memorable visit.Interestingly, during our conversation, I found out that Mr. Ogiwara also enjoys unagi from "Watabe," which made me feel a nice connection.Since new reservations are not available, it’s challenging to visit on my own, but I hope to join again if the opportunity arises.It was a great meal!□ Unagi Served- Unagi from Mr. Yokoyama in Kagoshima Raised by Keiichi Yokoyama in the Osumi Peninsula, this is a top-quality brand of unagi. They are raised without any antibiotics, using pure underground water from the Kirishima mountain range and a carefully crafted original feed. The unagi is characterized by its clean taste and rich fat content.- Aji Man from Miyazaki An original brand of unagi produced by Nakamura Unagi Farm in Shin-Tomi, Miyazaki. It features strict water quality management and unique feed, grilled over binchotan charcoal.- Tomosui Unagi from Shizuoka This elusive brand of farmed unagi is carefully raised over about a year and a half using the underground water from the Oi River, which flows from Mount Fuji and the Southern Alps. It has a sweet fat and deep umami flavor, available only at select specialty shops nationwide.- Natural Unagi from Lake Ogawara in Aomori Known as the northernmost natural eel, it features a thick, fatty, and exquisite taste. Currently, its catch has decreased to only a few percent of its peak harvest.- Deshiko from Shizuoka A high-end brand of unagi launched by the Hamana Lake Fishery Cooperative in 2024. The name derives from the initials of the phrase "(de) preserving tradition, (shi) continuing to evolve, and (ko) delivering happiness," as well as an old local term.◆ Omakase Course ◇- Unagi and Clam Soup Unagi from Mr. Yokoyama in Kagoshima Kujo green onion, leaves of Japanese pepper (also known as kinome)- Unagi Spring Rolls Aji Man from Miyazaki Corn, myoga, sansho salt, sudachi- Unagi Sashimi with Liver in Vinegar Miso Tomosui Unagi from Shizuoka Unagi liver, Kujo green onion, vinegar miso- Grilled Liver Turnip, snap peas, okra, narazuke (pickled vegetables)- Unagi Tamago Aji Man from Miyazaki Shiitake mushrooms, winter melon, snap pea sauce- Unagi Inro-yaki Unagi from Mr. Yokoyama in Kagoshima Manganji pepper, young ginger, miso- Unagi Kurikara-yaki Tomosui Unagi from Shizuoka Sea grapes, chrysanthemum petals, passion fruit jelly- Kanto-style Grilled Unagi: White Grilled and Charcoal Grilled Eggplant Unagi from Mr. Yokoyama in Kagoshima Eggplant grilled in charcoal Whole pepper, ginger, red sake, Shaoxing wine, sweet soy sauce (with hints of star anise and cinnamon)- Grilled Unagi Unagi from Mr. Yokoyama in Kagoshima Skin grilled over charcoal, the rest grilled over straw Oni-oroshi (grated daikon), green onion sprouts, homemade ponzu- White Grilled Unagi Comparison Unagi from Mr. Yokoyama in Kagoshima (Kansai-style) Natural unagi from Lake Ogawara in Aomori (Kansai-style) Salt, wasabi- Unagi Jyu Comparison Deshiko from Shizuoka (Kansai-style) Tomosui Unagi from Shizuoka (Kanto-style) Yuba red miso soup, pickles- Yuzu Water Yokan Adzuki beans from Hokkaido Start with the side without yuzu, it has a delicate softness that holds its shape just barely, and it has a smooth and refreshing texture when it enters the mouth.- Hojicha (roasted green tea) Less

I visited Sangu Bashi Asaya, and it was a wonderful experience that left me in awe from start to finish with their thoughtfully crafted dishes. The white grilled eel was perfectly crispy on the outside and fluffy on the inside, showcasing a delightful roasting technique. Each dish, from the dashi and condiments to the creative garnishes, brought out the charm of eel from various angles. The unagi rolls, tempura, beautiful sashimi, and soup all reflected meticulous craftsmanship, with surprises in every bite. The final bento box featured a perfect balance of exquisite sauce, delicately grilled eel, and firm rice, creating a blissful flavor. The calm atmosphere of the restaurant and the warm hospitality made for a pleasant experience. This is a must-visit for eel lovers, and I look forward to returning in a different season. Thank you for the wonderful meal! Less

Sangu Bashi Asaya in Sangubashi.This restaurant has become a hot topic for its full-course eel menu, making it quite difficult to secure a reservation. Located just a minute's walk from Sangubashi Station, it has a modest appearance with almost no signage and only 8 counter seats. I finally managed to get a seat.The eel course begins with a simultaneous start.First, the chef explains the eel of the day. They source only the best, from wild to branded eels, directly from suppliers that the chef trusts. At this point, my expectations were already high.The appetizers feature eel, spring rolls with eel, eel in the soup, and even eel sashimi. They even serve eel Peking duck! The chef has experience not only in Japanese cuisine but also in fish markets, yakiniku, and Chinese cooking, which is evident in the variety of dishes presented.One standout was the grilled eel served in a tube. This dish recreates the roots of kabayaki by grilling the eel in chunks without splitting it. The skin was crispy and fragrant, while the flesh was fluffy. I was surprised by the texture of the eel.To finish off, we had a comparison of Kanto-style and Kansai-style eel rice. The Kanto version was fluffy, while the Kansai version was crispy and fragrant. This combination is a delight for eel lovers.There’s no other place that showcases the potential of eel like this restaurant does. It was an interesting experience, and the skills were certainly impressive.However, I must admit that I might still prefer to enjoy eel in a more traditional way, like in a rice bowl. But that’s just a matter of personal preference, not a flaw of the restaurant.For those looking to explore new perspectives on eel, I highly recommend this place. Less

【Today's Eel】- Hamamatsu Eel, Female- Miyazaki Prefecture Aji Unagi (Aji Man), Young Eel (Shinko), Male"Young Eel" generally refers to farmed eels less than one year old.- Aomori Prefecture Ogawara Lake Natural Eel,【Eels We Serve】- Miyazaki Prefecture Aji Unagi- Tokushima's Moritoku Shoten- Shizuoka Prefecture Hamamatsu Eel- Kyosui Eel・Eel BowlEel from Tokushima's Moritoku Shoten(White Datsu, Zucchini, Green Onion, Mitsuba)White Datsu refers to the stem part of the Ebiimo plant.・TempuraEel from Tokushima's Moritoku Shoten, Tail and Neck(Tail served with Sansho salt and Sudachi, Neck served with condiments)・Eel SashimiKyosui Eel from Shizuoka Prefecture(Mixed with eel liver, vinegar soy sauce, and vinegared miso)・Grilled Liver(Served with turnip, snap peas, okra, and Nara pickles)・Steamed Eel from Miyazaki Prefecture and Eel Tamago(White part is corn, snap peas)• Shizuoka Prefecture Hamamatsu Eel, Inro-yaki(Eel deboned and grilled in a tube shape. Served with sesame tofu and grilled Man-gaji peppers, sauce made with new ginger miso and eel sauce)・Kurikara-yaki, served with Jure(Fruit tomato juice combined with nagaimo, chrysanthemum petals, junzai, and pomegranate in a jelly)Kurikara-yaki refers to a dish where small eels or young fish are wrapped around skewers and grilled.・Miyazaki Prefecture Aji Unagi(Eel cooked with Shaoxing wine and red sake, served with grilled eggplant. Sauce is sweet soy sauce)Sweet soy sauce (Tenjan-yu) is eel sauce flavored with star anise and cinnamon.・Tataki of Kyosui Eel from Shizuoka Prefecture(Skin seared over charcoal and surface lightly grilled with straw flames)・Local Grilled White Eel(From front to back: Male Kyosui Eel from Shizuoka Prefecture, Natural Eel from Aomori Prefecture Ogawara Lake)・Half Comparison of Eel Rice(Kansai Style and Kanto Style)・Yuba, Red Miso Soup, and Pickles・Hokkaido Azuki Bean Water Yokan with YuzuEel rice can be taken out.Preparation time is approximately 2.5 hours. Less

I had been wanting to visit Asaya since it opened. I thought I might never get a chance since they stopped accepting new reservations, but then, just the day before, I miraculously managed to secure a spot for the Day of the Eel.I was looking forward to this incredible opportunity, and it did not disappoint. The portion of eel served was almost overwhelming, yet strangely, I felt no discomfort. I completely understood why reservations are so hard to come by.Each dish was unique in flavor, making it impossible to get bored; everything felt like a separate indulgence. The unaju (grilled eel over rice) was so delicious that even though I took half of it home, I still wanted more.In front of me was the crispy Kansai-style eel from Hamamatsu, while in the back was the fluffy Kyo-Mizu eel from Kanto. Being able to enjoy both styles was an absolute luxury.They also served eel sashimi and tempura, all of which were unique to this restaurant. One standout was the eel grilled in its tubular form rather than being opened up. I had a prime seat right in front of the grilling area, which made the experience even more special.In total, I enjoyed 12 dishes, and I was completely stuffed.【Dishes I had】- Soup: Eel and zucchini from Tokushima, eel broth- Eel tempura with sansho salt and sudachi- Neck meat with dipping sauce and condiments- Kyo-Mizu eel sashimi with liver miso and soy sauce- Grilled liver with snap peas- Unatama (eel and egg)- Hamamatsu eel grilled in tubular form with bones removed- Grilled tenderloin with fruit tomatoes, chrysanthemum petals, and passion fruit- Eel and eggplant from Miyazaki- Kyo-Mizu eel pounded with straw and ponzu- Two types of white grilled eel with liver salt- In front is the Kansai-style eel from Hamamatsu, and in the back is the Kanto-style Kyo-Mizu eel- Mizu yokan (water jelly) with yuzu on the right, so start from the left. Less

I visited Sangu Bashi Asaya after successfully making a reservation, fulfilling my long-awaited wish.I started with the sashimi of cohabiting eel, followed by tempura made from the tail and neck of Tokushima eel, showcasing expertly prepared parts that are usually hard to find. The grilled liver had a perfect balance of aroma and bitterness. The grilled eel from Miyazaki was rich in fat, while the Hamamatsu "Deshiko" was served with young corn, allowing me to enjoy the differences in flavor from each region.The cohabiting eel uzaku had a refreshing acidity that complemented the richness of the previous dishes, and the grilled natural eel was a dish that conveyed the essence of the ingredients beautifully. To finish, I had the unaju, where I could choose to take half home or enjoy it there, and of course, I chose to savor it on the spot. The tender meat and the perfect coating of sauce made for a truly satisfying experience until the very end. Less

It seems that there are no reservations available in the restaurant, so I have to participate in the reservation scramble again as a newcomer.This is a full-course eel meal. Due to the toxins in their blood, eel is rarely served as sashimi, but here you can enjoy it. Starting with the sashimi, I must say it has a strong iron taste, almost like I’m chewing on an iron bar—there’s a lot of iron in it! The texture is quite robust and raw, which can be quite an acquired taste. I’m not sure what kind of alcohol would pair well with it...The grilled eel, whether farmed or wild, is carefully steamed and has a firm texture. It’s thick and truly satisfying to eat, with just the right amount of fat.This exquisite eel is hard to come by, but I would love to return if I can make a reservation again! Less

Nearest station: 1-minute walk from Sangu Bashi Station Closed: Irregular holidays Total bill: JPY 37,600 This restaurant is recognized as one of the top 100 eel spots in the Tabelog 2025 awards, earning a silver medal. New reservations are not accepted, and companions cannot be included in future bookings. Chef Ogiwara, who has trained in Japanese, Chinese, and yakiniku cuisine, presents an exquisite full-course meal featuring eel. The course includes 12 dishes along with a seasonal fruit dessert. Despite being all eel, the dishes are light and never boring, showcasing the chef's diverse culinary background. The speed of service is also impressive, allowing for a smooth dining experience. The meal concludes with a double eel rice bowl, featuring both Kanto and Kansai styles, which can be taken home. The rice is perfectly cooked, and the sauce is excellent. Of course, I had a second helping of rice, but next year, I plan to order a large size and take half home! It was a great meal! (^O^) Less

But I can't make a reservation!This is truly a place I want to visit every week.In my opinion, it's the top eel restaurant in Tokyo.This time, there were about three types of natural eel, and they were all delicious.I feel like the portion of eel has been increasing every time I come here, and when I asked the chef, it turned out that on this day, it was about three eels per person.He mentioned that in spring, it would be around 2.5 eels, so it seems like the portions have really increased! He said he has so many dishes he wants to prepare that it just keeps growing.I can't wait to see what happens next time! Less

Today, I visited Sangu Bashi Asaya! Just a 20-second walk from Sangu Bashi Station! Today, I had the pleasure of tasting various types of eel, including the thick natural eel from Lake Ogawara in Aomori, as well as eels from Kagoshima, such as San-ei, Yokoyama, and others. ~ Dishes ~ Bone-cut eel and white sweet potato… The gentle flavor of the broth pairs perfectly with the eel and the texture of the sweet potato! Eel tempura (two types)… Served with salt and flavored soy sauce. Eel sashimi… A specialty! Grilled liver… Served with Nara pickles and snap peas! Eel and egg… Another specialty! Eel with young corn… The corn silk complements it wonderfully! Grilled eel tail and tenderloin… Crispy grilled tenderloin and tail served with refreshing vegetable jelly! Grilled eggplant and simmered eel… The charcoal-grilled purple eggplant from Higo is incredibly tender! Two types of white grilled eel… A comparison of natural eel and Yokoyama's! Pickles… The lightly pickled mustard greens are delicious! Two types of eel rice boxes… One from the Kanto style and one from the Kansai style! Mizu yokan… With an extreme softness, it finishes with the fragrance of green yuzu! Hojicha in a cast iron pot. The dishes remain consistent while incorporating seasonal vegetables, bringing a fresh twist, and every dish has been elevated to a specialty! It was a great meal! ψ(๑'ڡ'๑)ψ Less

A Different World: The Ultimate Unagi CourseI was invited by an acquaintance to visit this restaurant. The owner carefully selects rare unagi (eel) from across the country that is perfect for his dishes. Unlike typical unagi specialty restaurants, here you can enjoy a variety of cooking methods and grilling styles, allowing for a delightful tasting experience.The dishes, including those inspired by Chinese techniques, such as shira-yaki (grilled eel without sauce), kabayaki (grilled eel with sauce), a bowl of eel in shellfish broth, and eel tempura, were all exquisite and truly remarkable.I was deeply impressed by the owner's ambition and humility. Thank you for the wonderful dishes and the enjoyable, dream-like experience. Less

Just a 1-minute walk from Sangu Bashi Station, I was surprised to find this hidden gem located in a residential building. Upon entering through the noren curtain, I was greeted by a serene and elegant space with only six counter seats. The highlight here is the eel course, where live eels are skillfully prepared right in front of you, skewered, and grilled over charcoal using the traditional "Jiyaki" method, which kept me captivated throughout the meal. The meal continued with a variety of dishes that showcased eel in unexpected ways, including spring rolls, sashimi, and inro-yaki. The final dish, unaju (eel over rice), was a delightful experience with its crispy skin and tender meat. The atmosphere allowed for engaging conversations with the owner, making it the perfect place for a special evening. Less

Sangu Bashi AsayaI visited this restaurant located in a quiet residential area. I enjoyed a full course meal featuring various dishes that showcased techniques beyond just eel, which is recognized as one of Tabelog's top 100 restaurants.While the eel was excellent, I was genuinely impressed by the spring rolls and the soup, which were of such high quality that they could easily stand on their own, even outside of an eel restaurant.I was captivated by the experience and the wonderful atmosphere, which exceeded the price range.It was a great meal! Less

~information~Private reservation for 8 peopleOmakase CourseMasumi Yuzu Sake, AKAYANE Sansho(Approximately JPY 39,000 per person.)~memo~I had been wanting to visit Sangu Bashi Asaya for a long time, and thanks to a kind invitation, I finally made my first visit. The full-course eel menu showcases a variety of carefully selected eels. On this day, we enjoyed eels from Kagoshima San'ei, Kagoshima Yokoyama, natural eel from Lake Biwa, Tokushima Moritoku, Shizuoka Kyomizu, and Shizuoka Deshiko, among others. The textures and preparations were unlike anything I had experienced before, making me love eel even more! ♡The course for the day was as follows↓↓↓◉ Eel and Clam Soup Kagoshima San'ei eel. A shocking texture. The clam broth was the perfect starter that warmed my stomach.◉ Eel Tempura (Tail and Neck) Tokushima Moritoku eel. The light batter was like a fritter, perfectly matching the fluffy eel.◉ Eel Sashimi Kyomizu eel. The liver with vinegar miso was incredibly delicious, making it the perfect accompaniment!◉ Grilled Eel Liver, Okra, Snap Peas◉ Eel Tamagoyaki Tokushima Moritoku eel. The white sauce on top was made from corn, and its intense sweetness was shocking. I absolutely loved the sweet preparation and the creamy texture! I want to eat this every time!◉ Hamadeshiko, Young Corn with Skin, New Ginger Miso◉ Grilled Eel from Kurikara, Fruit Tomato, Nagaimo, Chrysanthemum, Junsai, Pomegranate Kagoshima San'ei eel. A summer-like appearance and flavor.◉ Yokoyama Eel, Charcoal-Grilled & Straw-Grilled Tataki As it enters your mouth, the aroma of straw bursts forth. With rare cooking, it had a chewy texture instead of fluffy.◉ Shizuoka Deshiko, Kumamoto Red Eggplant, Nara Pickles The combination of red sake sauce and Nara pickles was superb.◉ Comparison of White Grilled Eel (Front) Yokoyama eel (Back) Natural eel from Lake Biwa◉ Comparison of Eel Rice (Half) (Front) Kansai-style (Back) Kanto-style I forgot the variety, but the rice was unbelievably delicious. With this rice, I could eat 3 go just with the sauce. By the way, ordering half allows you to take some home as a souvenir.◉ Mizu Yokan A silky yokan that barely holds its shape. It was incredibly delicious! Less

I received an invitation and visited on Sunday at 5 PM!!This place is an extremely difficult-to-book restaurant that does not accept new reservations!!I am absolutely thrilled to be here!!◆ Tabelog rating: an astonishing '4.34'⚫︎ National Tabelog ranking for eel: 5th out of 6,163⚫︎ Tokyo Tabelog ranking for eel: 2nd out of 998⚫︎ Silver award on Tabelog in 2026⚫︎ Selected as one of the top 100 restaurants in 2024The expectations are skyrocketing!!Here, the only option is the full eel course!◆ Course Menu Overview1. A bowl of eel from Sanei Eel in Kagoshima, zucchini, and clams Accompanied by pepper leaves! The rich umami of the clams combined with the refreshing texture of the zucchini, and the thick eel is fluffy, tender, and incredibly delicious!!2. Tempura of eel from Moritoku Shoten in Tokushima Served with two types of condiments: (1) sansho salt and sudachi (2) tempura dipping sauce The batter is mixed with carbonated water for a special touch! Lightly battered and fried, it has a delightful crunch, and the eel melts in your mouth with its natural fat—absolutely amazing!! This was my first time trying eel tempura, and the quality is outstanding!! The sansho salt and tempura sauce pair perfectly!!⚫︎ Eel neck Twice grilled! Muscular and bursting with flavor, it has a chewy texture and rich taste—so delicious!!3. Sashimi of eel from Kyomizu Eel in Shizuoka Eating it with eel liver, the freshness is remarkable, with no unpleasant odor at all!! Each bite releases the natural sweetness and umami of the eel fat, with a firm texture that is simply the best!! The firmness of the meat is exceptional!!4. Grilled liver Served with turnip, snap peas, and Nara pickles! The crispy texture of the liver grilled over charcoal, combined with the crunch of the turnip and snap peas, is fantastic!!5. Unatama (eel and egg) from Moritoku Shoten in Tokushima Accompanied by corn and snap pea seeds!! The eel is steamed raw and combined with fluffy eggs cooked in a wok, melting together in your mouth—so incredibly delicious!!6. A dish featuring grilled eel in a tube, served with young corn and new ginger The eel is from Hamamatsu! The skin is crispy, and the meat is fluffy and tender—so delicious!! The flavor of the new ginger enhanced by the eel fat and sauce, along with the sweetness and texture of the grilled young corn, is exquisite!!7. Fruit tomatoes, nagaimo (Japanese yam), and chrysanthemum flowers The sweetness of the fruit tomatoes, the crunchy texture of the nagaimo, and the refreshing flavor of the chrysanthemum flowers harmonize beautifully, served as a refreshing vinegared dish in a jelly form—absolutely the best!!8. A dish of grilled Kyomizu eel served with ponzu sauce The aroma of charcoal and the unique umami of Kyomizu eel, along with the smooth texture of the grilled eel, fills your mouth—so incredibly delicious!! The refreshing acidity of the ponzu sauce is also perfect!!9. Eel from Moritoku Shoten in Tokushima Served over grilled eggplant, cooked with red sake! The meat is fluffy and tender, with a perfectly balanced sweet and savory sauce!! The grilled eggplant is soft and melts in your mouth—so delicious!!10. White grilled eel (wild) The one in front is from Lake Biwa, and the one in the back is from Ogawara Lake (Aomori Prefecture) Served with liver salt! (1) Lake Biwa The skin is crispy and fragrant, the meat is plump, and when eaten with liver salt and wasabi, it’s shockingly delicious!! This is incredible!! The quality is too high!! The slight bitterness and saltiness of the liver salt is exquisite!! (2) Ogawara Lake The skin is crispy, and the meat is fluffy and grilled to perfection, allowing you to enjoy the firm texture and the sweet flavor of the high-quality fat—also incredibly delicious!!11. Unaju (eel over rice) Using Kyomizu eel from Hamamatsu in Shizuoka! You can enjoy both the fluffy texture typical of Kanto-style and the crispy skin of Kansai-style, with a perfectly balanced sauce that enhances the eel’s umami!! Cooked in a traditional rice pot, the fluffy texture and the natural sweetness of the rice combined with the eel’s flavor and the sweet-savory sauce is heavenly!! It’s so delicious that I can’t stop eating the rice!! Both the white grilled and kabayaki (grilled eel) have a crispy exterior and a fluffy interior—an otherworldly deliciousness!!12. Homemade mizu yokan (sweet jelly) Softer than that of other restaurants, it melts smoothly in your mouth, and the refreshing flavor of sudachi peel enhances the lingering sweetness—absolutely the best!!◆ Overall EvaluationTotal amount: JPY 37,600The young chef’s service was incredibly attentive and perfect!The full eel course used only the freshest ingredients and was exceptionally delicious, allowing me to spend a wonderful three hours—extremely satisfying!You can enjoy various types of eel from different production areas, and with small portions of various dishes, it’s enjoyable even without alcohol!!The way they maximize the flavors of the ingredients is truly remarkable!The quality of each dish is on another level!I hope they earn a Michelin star soon, considering not only the taste but also the attentive service!With the exquisite hospitality from the young chef and staff, there’s absolutely nothing to complain about!I was blown away by this ultimate eel course, which is among the top in Tokyo! It was truly moving!Although it’s a difficult restaurant to book with no new reservations, it’s a place everyone should visit at least once in their lifetime!!I’m so glad I came!I’ll definitely be back!It was a great meal! Less

I was invited and visited for the first time. I enjoyed watching the skewering and bone-cutting at the counter, which added a lively atmosphere to the experience. I also tried eel sashimi for the first time. The fritters, simmered eggs, clear soup, and vinegared dishes, along with the beautifully arranged seasonal vegetables, were delightful. The grilled eel and eel rice bowl were incredibly delicious, and I ended up finishing all the takeout I received on the same day. This is definitely a place I would love to visit again. Less

I had been wanting to visit Sangu Bashi Asaya for a long time.To be honest, I never had much interest in eel before, and my perception of eel was limited to unaju (grilled eel over rice).However, this experience completely changed that.The luxurious course allows you to savor six types of eel, including both wild and farmed varieties, through various preparations such as sashimi, tempura, grilled liver, and white grilled eel, ensuring that no part of the eel goes to waste.It’s astonishing to think about how much the possibilities of eel can be expanded through farming techniques and culinary methods.This meal truly stimulated my senses.The course included:- Eel soup (with shijimi clam dashi)- Eel tempura- Eel sashimi (with green onion miso)- Grilled eel liver- Eel with egg and white corn sauce- Eel tenderloin with junsai and fruit tomato- Charcoal-grilled eel- Eel rolled and grilled- White grilled eel- Unaju (grilled after skewering)This experience was not just about delicious food; it was a time to appreciate the chef's skills, philosophy, and respect for the ingredients, honed through diverse culinary experiences at places like "Wasa" and "Yoroniku".Although it’s very close to Sangu Bashi Station, the sign is placed further back, making it easy to miss, so please be careful when you visit. Less

Just a 1-minute walk from Sangu Bashi Station, I visited the renowned "Sangu Bashi Asaya," a recipient of the SILVER AWARD in the top 100 eel restaurants.I was invited and arrived on a weekday at 6 PM.I ordered the Omakase Course for JPY 30,000.This course features six types of eel:- Sangen Eel from Kagoshima- Eel from Mr. Yokoyama in Kagoshima- Moritoku Shoten from Tokushima- Wild eel from Amakusa, Lake Biwa, and Lake Ogawara (Aomori Prefecture)The owner, Mr. Seiji Hagiwara, began his career in a Japanese restaurant and gained experience in a fish shop and a yakiniku restaurant before training at the famous Chinese restaurant "Wasa" in Ebisu. He became independent after running an eel operation on his day off for 23 years.The 12-course menu exclusively features eel, with traditional preparations like white grilled eel and eel rice, as well as surprising twists with Japanese and Chinese influences. Every dish was incredibly delicious.That said, the highlight of the day was the white grilled wild eel. The thick, crispy skin provided a juicy flavor that was simply delightful.I enjoyed every bite until the very end.【Today's Menu】1. Eel Soup (Sangen Eel from Kagoshima) A clam broth with red eggplant.2. Eel Sashimi (Eel from Mr. Yokoyama in Kagoshima) Tossed with Kujo green onion miso.3. Eel Tempura (Moritoku Shoten from Tokushima) Served with matcha salt.4. Eel Tempura (Moritoku Shoten from Tokushima) Accompanied by condiments and tempura dipping sauce.5. Grilled Eel Liver Served with finely sliced snap peas and Nara pickles.6. Eel Tamago (Sangen Eel from Kagoshima) Eel on top of an egg, with white corn sauce and peas.7. Eel Inro-yaki Topped with young ginger miso.8. Grilled Eel Fin and Tail Served with fruit tomatoes, chrysanthemum petals, and seasonal vegetable jelly.9. Grilled Eel with Straw (Eel from Mr. Yokoyama in Kagoshima) Charred skin grilled over straw.10. Peking Duck-style Eel (Sangen Eel from Kagoshima)11. White Grilled Eel (Wild eel from Amakusa, Lake Biwa, and Lake Ogawara (Aomori Prefecture)) Served with wasabi and eel liver salt.12. Eel Rice (Sangen Eel from Kagoshima, Eel from Mr. Yokoyama) - Front: Sangen Eel from Kagoshima prepared in the Kansai style - Back: Eel from Mr. Yokoyama prepared in the Kanto style - Rice cooked in a Hagama pot using Yumetsukushi. - Pickles and red miso soup.13. Mizu Yokan (Water Jelly) Less

Located just a minute's walk from Sangu Bashi Station, the eel specialty restaurant "Sangu Bashi Asaya" offers a diverse range of dishes prepared by the owner, Seishi Ogiwara, who skillfully handles everything from filleting to grilling and plating the eels. From the very first dish to the final unajyu (eel rice bowl), each dish features the highest quality eel, sourced from various regions and prepared in different styles. The delicate cooking techniques and overwhelming sense of flavor provide a truly unique dining experience that leaves you wanting more after just one bite.【Price】JPY 35,000 (tax included) 【Omakase Course】■ Eel Soup: A broth made from eel bones and clams, featuring natural eel sourced from Yokoyama in Kagoshima and Kumamoto red eggplant.■ Eel Sashimi: Natural eel from Yokoyama in Kagoshima, served with a dipping sauce of soy sauce and vinegared miso mixed with eel liver and Kujo green onions.■ Eel Tempura Comparison: Farmed eel from Moritoku Shoten in Tokushima. The upper piece is from the tail, served with sansho salt, while the lower piece is from the muscular neck, served with tempura dipping sauce.■ Grilled Eel Liver: Topped with chopped turnip, asparagus, Queen potato, and Nara pickles.■ Eel Roll: Natural eel from Yokoyama in Kagoshima, served on a bed of corn sauce with edamame on the side.■ Eel Inro-yaki: Natural eel from Hamamatsu, grilled with a miso made from young ginger and served with skin on, accompanied by grilled young corn.■ Grilled Eel Tenderloin and Tail: Served with fruit tomatoes, nagaimo (Japanese yam), chrysanthemum petals, water shield, and pomegranate.■ Steamed Eel with Straw Grilling: Natural eel from Yokoyama in Kagoshima, grilled over charcoal and finished with straw smoke, served with ponzu and grated daikon.■ Eel Peking Duck: Farmed eel from Moritoku Shoten in Tokushima.■ White Grilled Eel: Natural eel from Amakusa in the front and natural eel from Lake Biwa in the back, served with regular salt or eel liver salt and wasabi.■ Two Types of Unajyu: Front is grilled farmed eel from Kagoshima, back is natural eel from Yokoyama in Kagoshima, steamed and grilled in the Kanto style.■ Mizu Yokan (Water Jelly) Less

Unagi Kaiseki Cuisine.It seems common, yet it’s quite rare.The chef skillfully prepares unagi sourced from Kagoshima, Hamamatsu, Tokushima, Aomori, and Lake Biwa right in front of you, making sure to use every part without waste.Tempura (2 types) - The neck is double-fried,Perfectly crispy and fluffy.Sashimi - Liver with vinegar miso,Unagi from Yokoyama in Kagoshima.Grilled liver,A mix from Moritoku Shoten in Tokushima and Kagoshima.Steamed unagi,From Moritoku Shoten in Tokushima.Corn puree served with grilled corn.Inro-yaki,From Hamamatsu.Kurikara-yaki,From Moritoku Shoten in Tokushima.Tataki (lightly seared unagi),From Yokoyama in Kagoshima.Shirayaki (grilled without sauce),Natural unagi from Lake Ogawara in Aomori and Lake Biwa.Rice - Yume Tsukushi from Shizuoka.This unagi kaiseki cuisine can only be created by someone who truly understands unagi. Especially the sashimi.You can only enjoy it at a trustworthy restaurant, and you wouldn’t want to eat it anywhere else.If it’s not delicious, you wouldn’t return.I was able to savor a new presentation and flavor of unagi.I’m grateful for the unagi prepared right in front of me.I will definitely come back again. Less

This restaurant is worth the one-year wait to visit again.Here, I enjoyed a full course featuring eel.Despite every dish incorporating eel from the appetizers to the main course, I never felt it was repetitive. The cooking methods and combinations were thoughtfully crafted, providing a continuous stream of fresh surprises until the end.What stood out the most was the eel sashimi, which I tried for the first time in my life. This dish, made possible by the eel's freshness, revealed a new charm of eel that I had never experienced before.While respecting traditional Japanese culinary techniques, each dish creatively combined seasonal ingredients with eel, making them feel more "innovative" than simply Japanese cuisine.I was also impressed by the use of eels sourced from different regions each day, showcasing a commitment to quality ingredients.For the finale, I was served an eel rice bowl that featured both Kansai and Kanto grilling styles, allowing me to enjoy and compare the differences in one dish. It was a delightful course that kept my excitement alive until the very end.Reservations are difficult, with the next available being a year later, but I was so moved that I immediately thought, "I want to make a reservation for next year!"I highly recommend this restaurant not only for eel lovers but also for anyone looking to have an experience that will change their perception of eel. Less

I went to enjoy an eel course at Sangu Bashi Asaya.It's just a 1-minute walk from Sangu Bashi Station. As soon as you enter the restaurant, you can see the eels that will be served today, and they prepare different dishes based on the origin of each eel.- Eel Soup- Two Types of Fried Eel- Eel Sashimi- Grilled Eel Liver- Eel and Egg- Eggplant with Eel- Grilled Tenderloin- Grilled Eel with Daikon- Eel Peking Duck Style- Grilled Eel- Eel Rice Box- DessertThis time, the menu was completely different from my last visit. The fried eel and Peking duck-style dish were entirely new creations. Everything else was also fantastic, and I look forward to my next visit.It was a great meal! Less

It's been a while since my last visit to Asaya.I was really looking forward to coming today since quite some time has passed since my last visit.The season seems promising for natural eel as well.Asaya is a rare restaurant that serves dishes made entirely with eel, except for the dessert, in a way that you can't find anywhere else. The fact that everything is eel is definitely a highlight.You can enjoy various types of eel from different regions all at once, which is another point of interest here.Of course, they also serve the classic grilled eel and eel boxes, using a mix of steaming, half-steaming, and grilling techniques.The grilling is done over charcoal, of course.● Today's Eel- Himuka Yamamichi (new catch)- Lake Biwa (northeast)- Kasumigaura (north lake)- Amakusa- Ogawara Lake- Tomosui- Moritoku Shoten (Tokushima)▶︎ Today's Dishes⚪︎ SoupA beautiful broth made with clams and eel.The clams are quite strong, and there’s no off-flavor from the eel.Both the eggplant and eel were fluffy.The eel came from Moritoku Shoten, and it seems they used Isoflavones.⚪︎ TempuraThe eel is from Yamamichi!I was happy to have Yamamichi again after a long time.This Yamamichi also seems to be Isoflavone.The contrast between the crispy batter and the fluffy eel was wonderful, resulting in a juicy finish.Even though it was just fried, I thought the balance was excellent.You can really feel the care in how they season each part differently.I was looking forward to Yamamichi, but it didn’t quite have the flavor I expected.⚪︎ SashimiThe eel is from Tomosui.With each bite, you can taste the umami and delicious fat.Today, the flavor of the eel was quite strong, and it was even more delicious than usual.I think today’s Tomosui has great potential! Haha.⚪︎ Grilled LiverServed with turnip, asparagus, meijin potatoes, and Nara pickles.The liver was quite large.⚪︎ Eel RollThe eel is from Moritoku Yōman.The corn sauce was sweet.I thought they were rolling it today, and then it all made sense! Haha.⚪︎ Inro-yakiThe eel is from Ogawara Lake.It was a large piece, about two portions.It looked nicely grilled and crispy on the outside, with a thin, crunchy skin that was delicious.The flesh was fluffy and firm, with a subtle umami and aroma.The grilling was done with great skill, creating a wonderful contrast between the skin and the flesh.⚪︎ UzakuGrilled tenderloin and tail served fresh.⚪︎ TatakiThe eel is from Tomosui.This was my first time having it at Asaya, and it was quite delicious!The skin was grilled directly over charcoal, while the flesh was lightly cooked with straw.Even with minimal cooking, it retained a nice texture, while the skin was crispy, and the aromas of charcoal and straw were delightful.It was quite interesting and left a lasting impression.⚪︎ Eel Peking DuckThe eel is from Moritoku Shoten.The skin was chewy, and the eel had a nice crispness, with a flavor profile reminiscent of strong Peking duck.⚪︎ White Grilled EelFrom Lake Biwa, Kasumigaura, and Amakusa.Lake Biwa had plenty of fat but a milder umami.There was a hint of the lake's aroma.The skin was crispy and fragrant.It seems that Lake Biwa is indeed better from the lower part! Haha.Kasumigaura had a good amount of fat, but even more umami and sweetness.There were no strange odors, and it was delicious.This year’s Kasumigaura seems promising!Amakusa had a slightly firmer texture.⚪︎ Eel BoxSteamed Tomosui and grilled Yamamichi.The steamed Tomosui was incredibly delicious.It melted in my mouth, spreading a rich umami and aroma.The skin was smooth, and the sauce was lighter than it looked.I really love Asaya's steamed eel kabayaki!Yamamichi was a bit off this time.I mentioned it directly to Mr. Ogiwara, but the skin was undercooked and a bit mushy.The small bones were also somewhat noticeable.The sauce seemed to be adjusted to match the grilled eel, giving it a sharp impression, which I thought was good.He had mentioned before that they changed the sauce a bit, and it was on the sweeter side, with a good balance and refined flavor. I think it’s a delicious sauce.I had the rice in a large portion, and I even got some crispy rice on the side! Haha.⚪︎ Mizu YokanThis was delicious as always.As always, it was delicious.The portions of each eel were small, and I honestly felt a bit unsatisfied not being able to fully enjoy each individual piece, but there’s no other restaurant that offers such a variety of eel dishes.The variety of dishes has evolved, and I’m looking forward to my next visit! Haha.I was very satisfied today!Thank you for the delicious dishes.I look forward to visiting again.I can’t wait for the next time! Haha.Thank you for the meal! Less

Tokyo Food, June 14, 2026 (Sun) 12:00 PM Tabelog 4.34 2026 SILVER 2024 Top 100 Restaurants Here’s my lunch from the day before yesterday! My first visit. I was invited by the eel expert, Arupaka (@pikapika_arupakatn), who has eaten the most eel in Japan. Thank you for the precious seat. The menu consists of an omakase course only. < Menu > 1. Eel Soup Farmed eel sourced from Moritoku Shoten in Tokushima Prefecture, served in clam broth with white asparagus. 2. Eel Tempura Farmed young eel sourced from Himuka Sando in Miyazaki Prefecture, served in two styles. The top part is seasoned with sansho salt, while the bottom part, which is more muscular, is served with condiments and tempura dipping sauce. 3. Eel Sashimi Farmed eel sourced from Tomosui in Shizuoka Prefecture, served with dipping soy sauce. Accompanied by eel liver mixed with vinegar miso and Kujo green onions. 4. Grilled Eel Liver Topped with chopped turnip, asparagus, new potatoes (May Queen), and Nara pickles, served with liver. 5. Eel Omelette Farmed eel sourced from Moritoku Shoten in Tokushima Prefecture, finished with steamed preparation. Served on a bed of corn sauce with edamame on the side. 6. Grilled Eel with a Lid Wild eel from Lake Ogawara in Aomori Prefecture, flavored with eel sauce and fresh ginger miso. Served with grilled young corn. 7. Grilled Eel Tenderloin and Tail Served with fruit tomatoes, nagaimo (Japanese yam), chrysanthemum petals, water shield, and pomegranate. 8. Seared Eel Farmed eel sourced from Tomosui in Shizuoka Prefecture, grilled over charcoal and finished with straw smoke. Served on a bed of ponzu sauce. 9. Eel Peking Duck Farmed eel sourced from Moritoku Shoten in Tokushima Prefecture. 10. Grilled Eel On the left is wild eel from Kasumigaura, on the right is wild eel from Amakusa. In the back is wild eel from Lake Biwa near Gifu Prefecture. Served with regular salt or liver salt and wasabi. 11. Eel Rice Box The front is farmed eel sourced from Himuka Sando in Miyazaki Prefecture, grilled over charcoal. The back is farmed eel sourced from Tomosui in Shizuoka Prefecture, steamed in the Kanto style. 12. Miso Soup 13. Pickles 14. Water Yokan This course allowed me to compare eels from various regions, and every dish featured eel, making it a delightful eel feast from start to finish. Currently, they are a members-only restaurant and not accepting new reservations, so I’m waiting for someone to invite me. Less

This place is a charming house just to the left after exiting the ticket gate at Sangu Bashi Station.#Sangu Bashi Asaya#Akira Ogiwara#Using six different types of naturally sourced eel from the sea, mountains, rivers, and lakes.#The eel magician#The cute and slippery eel#This one was incredibly delicious, raised naturally in Aomori.#I also love the eel sashimi here, which is marinated in kombu.#Since it’s from WASA, they also serve some Chinese-inspired dishes that I enjoy.#Like the eel rolled omelet and eel salad.#Isn’t that interesting?#Isn’t this the best place for a course meal that properly prepares eel? Right?#Or is it not?#True beauty strikes the heart deeply.#Delicious food enriches the soul.#The food Instagrammer with the fewest followers in Japan.@sanguubashi.asaya Less

【2026 Silver】 【2024 Top 100 Restaurants】 Even if you love eel, you might think a full course is too much; a simple eel rice bowl would suffice. However, during my visit to "Sangu Bashi Asaya," which has gained attention for its eel kaiseki course, I felt compelled to try it. My rating: 4.32. I wasn't confident I could finish it all, so I decided to go without breakfast. This restaurant is notoriously difficult to book, with a one-year waiting list, but I think visiting once a year is just right. It's located right next to Sangu Bashi Station, in a house without any sign, making it hard to find if you don't know where to look. ■ Omakase Course JPY 30,000 + Japanese Sake, Additional: JPY 40,000 ◆ Morishima Junmai Ginjo Owan of Eel and Seasonal Vegetables ◇ Eel and Seasonal Vegetable Soup Eel spring roll, deep-fried eel with Japanese salt and Sudachi ◇ Eel Spring Roll with Sansho Salt and Yuzu ◇ Fried Eel with Sansho Salt and Ponzu Thinly Sliced Eel Sashimi with Eel Skin and Vinegared Miso ◇ Eel Sashimi with Eel Skin and Vinegared Miso Grilled eel liver with Seasonal Vegetables and Narazuke ◆ Jikon Sake ◇ Grilled Eel Liver Eel and Egg with Seasonal Vegetables ◇ Eel and Egg with Seasonal Vegetables Grilled Eel "Inro Yaki" with Miso Sauce ◇ Grilled Eel "Inro Yaki" with Miso Grilled Eel Fins and Seasonal Vegetable Jelly ◇ Grilled Eel Fins with Seasonal Vegetable Jelly Flame-Seared Eel with Japanese Pepper and Soy Sauce ◇ Grilled Eel with Soy Sauce Beijing-Style Grilled Eel and Seasonal Vegetable Roll ◆ Aramasa No.6 ◇ Beijing-Style Eel and Seasonal Vegetable Roll Unseasoned Grilled Eel with Normal Salt, Eel Liver Salt, and Wasabi ◇ Grilled Eel "Kansai-style" Grilled Eel, "Kanto-style" Steamed Eel, and Rice in a Box ◇ Eel Rice Box The back features a giant natural eel from Lake Biwa prepared in Kanto style, while the front is in Kansai style, served large. ◆ Tea ◇ Mizu Yokan ◇ Eel Rice Box to Go I thought I would be overwhelmed by eel, but the dishes didn’t just consist of eel; lighter options like conger eel and anago were also included. The eel used is carefully selected, including giant natural eels, and is served in various styles. The main dish is, of course, the eel rice box, which features a light and slightly spicy soy sauce, contrasting sharply with the sweet and rich flavors I was used to from Chiba. Unlike the eel rice boxes from Narita or Sawara that leave you fully satisfied with just one serving, this course left me feeling less satisfied after the entire meal, yet I experienced no discomfort afterward. However, I still believe that the best eel can be found at "Unagi Kappo Yamada." Less

I was fortunate enough to secure a reservation on the same day at this popular restaurant, which is usually fully booked. This place offers a course meal that can truly be called an eel kaiseki, featuring a variety of eel dishes. They source high-quality eels from different regions and serve them according to the menu. On this day, we enjoyed eels from Shizuoka's Kyomizu, Hamamatsu's Deshiko, natural eels from Lake Biwa, Aji-man from Miyazaki, and those from Amakusa. The meal included: - Soup - Tempura - Sashimi - Grilled liver with a twist - Eel and egg with a twist - Miso grilled eel with young corn - Tail - Uzaku-style - Peking duck-style - White grilled eel - Grilled eel, comparing Kanto and Kansai styles - DessertIn total, we enjoyed 13 dishes. While many eel dishes are traditional, they added unique twists to enhance the flavors, and I was truly impressed by the meal. Among the dishes, the eel sashimi was probably my first experience, and I was amazed that it could be served as sashimi. Although it's nearly impossible to make a reservation here, I definitely hope to visit again. It was a great meal! Less

Kagoshima Prefecture: Sanei Nourman Soup (with cut bones), red eggplant, and wild asparagus.Miyazaki Prefecture: Aji Unagi, Koshiabura, and white asparagus spring rolls with sansho salt and canola flower sauce.Shizuoka Prefecture: Kyomizu Unagi sashimi, liver, and Kujo green onion with vinegar miso.Grilled liver, urui, seri, and shredded Nara pickles.Miyazaki Prefecture: Aji Unagi Tamago (steamed), served with new onion sauce and edamame.Hamamatsu, Shizuoka: Deshiko Unagi grilled in a style reminiscent of Peking duck, with young corn and unagi sauce flavored with butterbur miso.Grilled tenderloin and tail, with water shield, nagaimo, fruit tomatoes, and chrysanthemum petals.Miyazaki Prefecture: Aji Unagi grilled with straw, served with ponzu and grated daikon.Kagoshima Prefecture: Sanei Nourman in a Peking duck style.Kumamoto Prefecture: Amakusa Ai Unagi (front) and Amakusa Natural Unagi (back) grilled white, served with salt, liver salt, and wasabi.Shizuoka Prefecture: Kyomizu Unagi (front, Kansai style) and Hamamatsu Deshiko Unagi (back, Kanto style) unaju, with pickles and red miso soup.Mizu Yokan (water jelly). Less

I was invited by a senior colleague who loves food adventures!!Ranked 75th in the Tokyo Tabelog genre overall,2nd in the Tokyo Tabelog unagi category,5th in the nationwide Tabelog unagi category.This was my first visit to a restaurant within the top 100 of Tokyo Tabelog that I hadn't been to before!Kagoshima San-ei Yoman - Red EggplantMiyazaki Ajiman - White Asparagus, Corn, Spring Rolls - Absolutely exquisiteShizuoka Hamamatsu Kyomizu Unagi Sashimi - ExceptionalGrilled Liver, Make Queen, Egg Yolk, Century Egg - OutstandingMiyazaki Ajiman - New Onion, Edamame - DeliciousGrilled Tenderloin and Tail, Junsai, Bell Pepper, Uzaku - FantasticInro-yaki, Young Corn with Skin, Fuki Miso - Super deliciousKagoshima San-ei Yoman - Peking Duck-style Unagi - IncredibleMiyazaki Ajiman - Ponzu - SuperbOkayama Kojima-wan - Amakusa, Salted LiverIn the front - Hamamatsu Shiko Grilled - AmazingIn the back - Hamamatsu Kyomizu Unagi Steamed - OutstandingMizu Yokan.The head chef comes from a Japanese cuisine background, and the dishes served at Asaya are a full course of Japanese cuisine featuring unagi!Moreover, the types of unagi change according to the dishes, creating a course that never gets boring, even though everything is unagi!!As expected from a chef trained in Japanese cuisine, the balance of vinegar in the uzaku and ponzu is exceptional!The spring rolls and Peking Duck-style dishes represent a new frontier that pairs perfectly with unagi!!To finish, I enjoyed a rice bowl featuring different types of Shiko and Kyomizu unagi, prepared in both Kansai-style grilled and Kanto-style steamed, a dream collaboration of East and West!!!No wonder this place has such high ratings on Tabelog!!!This is a different kind of unagi restaurant that serves various parts of the same unagi straight up in traditional Kanto-style kabayaki.It’s a bit of a whirlwind that I haven’t been able to visit this famous unagi restaurant yet! There are so many enthusiastic unagi fans that it’s hard to get a reservation...Tokyo Tabelog genre overall:9/1018/2027/3045/5085/100123/150147/200195/300Tokyo Tabelog unagi:4/109/2011/30Nationwide Tabelog unagi:8/30I finally visited this restaurant!!! Less

I regularly visit Sangu Bashi Asaya, and it seems that making a new reservation has become even more challenging, with the next available date being a year away.Although it’s an eel course, the menu is structured in a way that keeps it interesting.Personally, I’ve been finding lengthy courses increasingly difficult to enjoy lately, but the course at Asaya was very pleasant.Incorporating elements of creative Chinese cuisine, the balance of flavors was excellent, and I was thoroughly satisfied with the entire course, right up to the final unaju (grilled eel over rice).This is a place I want to keep coming back to.It was a great meal! Less

After two months, I returned to Asaya! ♡ I've been a regular since they opened, but I don't think I've ever felt such a clear sense of "change" and "evolution" as I did this time. Of course, I’ve noticed gradual updates with each visit, but this time, even within dishes that seemed similar to my last visit, there were distinct differences that communicated the changes remarkably well. ✨ Especially in how they approached seasonal spring ingredients. The aromas, temperatures, and flavor combinations were more refined, and I found myself thinking, "Ah, they’ve opened a new door again," multiple times. I was with my usual food-loving friend, and they also remarked, "It feels like there’s been a sudden transformation this time." Having been a long-time patron, I could sense that unique shift in the atmosphere. They are evolving, yet their core remains steadfast. I truly think that’s impressive. And above all, the chef's curiosity is remarkable. I genuinely worry about how he manages to study and rest while running the restaurant at such a level. But that dedication is clearly reflected in the dishes. Humble, serious, and hardworking. That’s why it’s a place you naturally want to support. Thank you for another wonderful experience! ✨ I’m looking forward to my next visit. ^^ Thank you for reading until the end! ✨ Your likes, saves, and comments truly motivate me, and they are always welcome! ✨ Less

Regular Visits This is my 5th visit in the second year.Today's Unagi: - Shizuoka Prefecture Hamamatsu, Deshiko Shinko - Tokushima Prefecture Moritoku Shoten Shinko - Kumamoto Prefecture Amakusa Natural Unagi - Kagoshima Prefecture San'ei Nouryuu - Miyazaki Prefecture Ajimatsu Unagi - Shizuoka Prefecture Tomosui Unagi ○ Kagoshima Prefecture San'ei Nouryuu Bowl (Kamo Eggplant / Asparagus / Unagi Bone Broth) → A rich broth with the flavor of clams ◎ Miyazaki Prefecture Ajimatsu Unagi Spring Roll (White Asparagus / Koshiabura / Nanohana Sauce) ○ Shizuoka Prefecture Tomosui Unagi Sashimi with Vinegar Miso (Unagi Skin / Unagi Liver / Kujo Green Onion Vinegar Miso) ○ Grilled Liver (Make-in Potato / Urui / Nara Pickles) ○ Miyazaki Prefecture Ajimatsu Unagi Kanto-style Grilled Steamed Unagi Tamago (New Onion / Edamame) ◎ Shizuoka Prefecture Hamamatsu Deshiko Shinko Boneless Ippon Yaki (Grilled Young Corn / New Ginger Miso) ○ Grilled Fins and Tail with Uzaku Jelly (Fruit Tomato / Yellow Bell Pepper / Junzai / Udo) ◎ Miyazaki Prefecture Ajimatsu Unagi Grilled with Straw → The skin side is grilled over charcoal, while the flesh side is grilled with straw, giving it a "tataki" style. Enjoyed with grated daikon and ponzu for a refreshing taste. The fluffy unagi with a hint of straw aroma was a delightful surprise, and I loved the lingering aftertaste. ○ Kagoshima Prefecture San'ei Nouryuu Peking Duck Style → This is my second time trying Unagi Peking Duck. You can truly appreciate the presence of unagi while enjoying the flavors of the sauce and the crispy skin, all in a chewy texture. It felt even more delicious than the last time. The last bite is accented by Nara pickles, adding a nice change to the flavor. ○ Jiyaki Shiroyaki (Tokushima Prefecture Moritoku Shoten Shinko / Kumamoto Prefecture Amakusa Natural Unagi) ◎ Unagi Jyu (Shizuoka Prefecture Hamamatsu Deshiko Shinko Jiyaki / Shizuoka Prefecture Tomosui Unagi Kanto-style Grilled) using Shizuoka Prefecture Yume Tsukushi ○ Yuba with Red Miso Soup and Pickles ○ Hokkaido Azuki Bean Water Yokan with Yuzu Less

A New Phase of Unagi Cuisine Showcased in a Full CourseMy first visit to the unagi specialty restaurant "Sangu Bashi Asaya" was truly remarkable! ⭐️This establishment offers a carefully curated selection of both wild and farmed unagi, served in a kaiseki style.The owner, Mr. Seiji Hagiwara, has a unique background, having experience in various culinary fields including Japanese cuisine, fish markets, yakiniku, and Chinese food.In the full course dedicated to unagi, he utilizes his expertise to present a variety of dishes, from unagi spring rolls and Peking duck to sashimi, soup, and unagi rice, allowing guests to fully enjoy the essence of unagi.—— Dining Experience —–Holiday Dinner—— Reservation —–Reservation Required—— Occasion —–With friends (Private reservation for 8)—— Cost —–JPY 30,000 - JPY 50,000—— Meal Details —– ▶ Unagi Koshihabara Spring Rolls with Asparagus Using Miyazaki Prefecture's Aji Unagi. Served with sansho salt, canola flower sauce, and sudachi to taste. The crispy and juicy texture bursts with flavor! (*^^*) The richness of the unagi fat combined with the subtle bitterness of koshihabara makes it incredibly delicious! This is hands down the best spring roll I've ever had!!▶ Unagi Sashimi Using Shizuoka Prefecture's Tomosui Unagi. Served with dipping soy sauce, unagi liver, Kujo green onions, and miso with kinome. This was my first time trying unagi sashimi, and it was wonderfully chewy, releasing a tender umami with every bite!▶ Grilled Unagi Liver Served with meikuin potatoes, urui, seris, and chopped Nara pickles. The surface is enhanced by a sweet and savory glaze that highlights the liver's flavor, while the texture and aroma of the Nara pickles and seris add a delightful accent!▶ Unagi Tamago (Steamed Egg) with New Onion and Flower Pepper Using Miyazaki Prefecture's Aji Unagi. The fluffy egg combined with the soft umami of the steamed unagi is simply divine! (⑅•ᴗ•⑅) The sweetness of the new onion and the accent of flower pepper are just perfect!▶ Unagi Inro-yaki Using Hamamatsu Prefecture's Deshiko. The unagi is grilled without opening it, removing the backbone for inro-yaki. Served on a bed of turnip with fuki miso and unagi sauce. The contrast between the crispy skin and the fluffy meat is exquisite and incredibly delicious! (⑅•ᴗ•⑅) The fuki miso adds a lovely touch!▶ Grilled Unagi Fillet and Tail Served with fruit tomatoes, aloe, yellow bell pepper, and water eggplant. The grilled fillet has a satisfying crunch, with a delightful aroma and rich flavor! ( *´꒳`*) The aloe complements the dish beautifully!▶ Seared Unagi Using Miyazaki Prefecture's Aji Unagi. The skin is grilled over charcoal, while the surface is lightly seared with straw, releasing a rich aroma, and it’s delightful to enjoy with a refreshing daikon ponzu sauce! (○･∀･○)▶ Unagi Peking Duck Using Kagoshima Prefecture's San-ei Unagi. Perfectly roasted to a crispy finish, the light texture of the skin allows the sweet fat to burst in your mouth! Rich yet not too heavy, the savory flavor lingers until the end, making it a delightful experience! I truly felt the essence of Peking duck! ♡▶ Two Types of Grilled Unagi Using Kumamoto Prefecture's Amakusa seawater farmed (2 years) and Okayama Prefecture's wild unagi. Served with canola flower sauce, salt, and wasabi to taste. Being able to compare wild and farmed unagi grilled white is pure bliss! ♡ The wild unagi has a firm texture with a robust flavor, while the farmed unagi stands out for its sweet fat and melt-in-your-mouth tenderness! The white grilling technique highlights the unique characteristics of the ingredients and the skill of the grilling, making it incredibly delicious! (๑˙꒳​˙๑)▶ Unagi Rice Using Hamamatsu Prefecture's Teshiko for Kansai-style and Shizuoka Prefecture's Tomosui Unagi for Kanto-style. The Kanto-style is steamed after being grilled white, while the Kansai-style is grilled directly, served over freshly steamed rice (Shizuoka Prefecture's Yume Tsukushi). The Kanto-style has a fluffy texture with a rich umami, while the Kansai-style is crispy and packed with concentrated flavor, making it absolutely delicious! ( ' ' )♡ Both styles are so good that I can't choose which one I prefer!▶ Yuzu Water Yokan It melted in my mouth the moment I took a bite! A unique taste that felt like a first-time experience… so delicious!I was so happy to have such an incredible dining experience! (⑅•ᴗ•⑅)◜..°♡—— Menu Details —–◇◆ Omakase Course JPY 30,000 ◆◇ ◇ Unagi Kamo Eggplant, Urui, Soup ◇ Unagi Koshihabara Spring Rolls ◇ Unagi Sashimi ◇ Grilled Unagi Liver ◇ Unagi Tamago (Steamed Egg) with New Onion and Flower Pepper ◇ Unagi Inro-yaki ◇ Grilled Unagi Fillet and Tail ◇ Seared Unagi ◇ Unagi Peking Duck ◇ Two Types of Grilled Unagi ◇ Unagi Rice ◇ Pickles, Red Miso Soup ◇ Yuzu Water Yokan —— Service —–The service was very pleasant, maintaining a comfortable distance.Mr. Seiji Hagiwara, the head chef, was also very approachable, enhancing the overall atmosphere of the course.—— Atmosphere —–The warm wooden decor creates an elegant yet relaxed ambiance.With only 8 counter seats, the open kitchen visible over the counter allows guests to enjoy the live action of unagi preparation and charcoal grilling, making it a fun experience.A delightful space that engages all five senses, including aroma.—— Revisit —–★★★★★I would love to visit again if possible! ♡ Less

Sangai Nourishing Eel and Clam Soup with Urui and White AsparagusSpring Rolls with Canola Flower Sauce and Sansho Salt, Koshiabura and AsparagusSashimi with Liver Sauce and Flower Pepper MisoGrilled Liver with Yuki Urui, Fuki, New Potatoes, and Nara PicklesFlavorful Eel, Steamed Fresh with New Onions and Flower PepperHamamatsu Deshiko, Inro-yaki with Turnip and Eel Sauce with Fuki MisoGrilled Fin and Tail, Prepared as UzakuMiyazaki Flavorful Eel, Skin Grilled with Charcoal and Flesh Grilled with Straw for a Tender TextureSangai Nourishing Eel, Peking Duck StyleKumamoto White Grilled Eel (Two Types), Sea Water Farmed for 2 Years, NaturalHamamatsu Deshiko, Tomosui EelMizu Yokan (Water Jelly) Less