鰻 髙之屋 銀座本店 — Restaurant in Tokyo

I stumbled upon this small Unagi restaurant in search of a place for a quick lunch near where I was working. I was greeted by the staff who were welcoming and kind and seated me right away at their upstairs dining space. This restaurant offers Unagi prepared in Unaju style - eel over rice in a lacquered box (jūbako), and Hitsumabushi style – a bowl of rice (hitsu - round, traditionally a wooden bowl for cooked rice) with chopped or sliced eel (mabusu) on top. I tried the Unagi set meal, which is an Unaju style that came with tempura, chawanmushi, a small bowl of salad, eel liver soup, and a small assortment of pickled veggies. Everything was great, the unagi was not heavily glazed so it wasn’t too sweet and saucy giving it a crispier surface, which is how I prefer it. Extra sauce was served if you...

Today I waited 20mins for the unagi to be grilled and the staff has let me know in advance. After sitting, hot tea is served as compliment. Its bowl is classy. To feed my starve, I ordered two skewers as starter, which comes in 10mins. The liver skew is quite rare and without any odour and the sauce less grilled unagi goes well with salt/soy sauce. The unagi with sauce is creamy/fatty but not oily. It goes well with the pepper on the table. The clear soup with liver is refreshing. You can enjoy the rich and light flavours in one Unaju set. The pickles is quite light and good as refreshment between a big bite of unagi. Finally my bill is 7000+, which falls at the slightly expensive side. After leaving, I finally noticed that the unagi today is from 宫崎縣，which turns out to...

Came across this restaurant when being super hungry and in a hunting of an unagi, on my way back to the hotel, noticing from the eel decoration on their building, and voilà - i found my treasure hunt!

They serve a great unagi meal here, what i enjoyed is the deep fried eel bone, which was crispy and extraordinary as i haven't tried this menu before.

By the way, price is above average, i paid about 6,500 yen for the big size unagi and a deepfried eel bones side...