Unagi Kappo Oedo — Restaurant in Tokyo

Dining Experience @ Unagi Kappo Oedo. . Nestled in a quiet corner of Nihonbashihoncho, Chuo, Tokyo, Kanto, Japan, Unagi Kappo Oedo is a traditional kappo-style restaurant originally founded in 1800 by Kichibei Sokaya, opening in its present location in 1946. . They're known for their secret sauce marinade, a perpetual stew where eel is immersed in a continuously enhanced sauce. . Ambience is designed to evoke the historical Edo period, with semi-private booths draped with traditional noren curtains (fabric dividers) that provide a sense of intimacy. . The low ceiling, diffused cool white lights, and cushioned wooden furnishings, all contribute to the historical charm, making diners feel as though they have stepped back in time. The atmosphere is calm and refined, no surprise that business professionals flock here especially during lunch. . Service is professional and polite, with staff being attentive and knowledgeable, ensuring that guests understand the menu (which is available in English and Japanese) and receive recommendations suited to their preferences. . However, order fulfilment can be slow during peak hours, particularly when the restaurant is crowded. That said, they maintain the standards and traditional etiquette as befits a kappo-style dining establishment. . Food is traditional Japanese cuisine, focused on expertly prepared unagi kabayaki / grilled freshwater eel anguilla japonica dishes. Chef applies the Edomae style of preparation, which involves steaming the eel before grilling and immersing it, resulting in an exquisite texture and taste. . Portions are large for individuals, incredibly filling. Prices command a premium, being on the high side for the equally high standards, budget about JPY ¥6,530 / SGD...

Superb, good ole Shi ni se (with more than 100 years of distinguished history). Ladies with elegant kimono greeted us. Small, very old Japanese building. The entry way is furnished with a small water trickling garden, complete with a low entry way (resembling a tea ceremony hut). You will have to duck a little to get in. Seats are smaller, too, but you can sit in a chair, as opposed to a Tatami Mat room, where you need to sit in the a few inch thick zabuton pad). The course dinner was excuisite! Every single course was made with utmost care, and this was no easy task after long COVID closure! But, they kept up with their reputation. This is an Edo (ancient Tokyo) style grilled eel shop (vs Kansai style - they slice the fish differently and cook slightly differently). And combined with very fragrant Japanese pepper cone powder (sanshyo), the eel on the bed of rice was truly a treat. This is definitely my top of the list Tokyo eel restaurant!! I'll be back in my next visit to Tokyo. The pictures are not titled, and not in the order of serving. I was so excited with all the ambulance and I forgot to take the first course of a small...

If you are an unagi lover, don't miss this upscale unagi place.

The place has three floors (two and a half strictly speaking, based on the architecture of the building) with the top floor dining on tatami mats.

There are uangi of various thickness that you may choose from as well as serving sizes too for those with a smaller appetite.

The quality of the unagi is top notched and definitely worth the price tag. Each piece is well grilled and even without any additional sauce its already so flavourful.

You can also still choose to add more sauce as well as this green pepper powder of sorts that gave it a tangy, almost yuzu-like addition to the unagi but leaves a slightly wonderful tingly and numbing sensation after a few moments.

Some of the staff speaks English so don't feel intimidated. Fun fact all the staff uniforms are kimono so that really completes the dining experience as well :)

Special mention for their red miso soup, its also...