Unagi Uomasa — Restaurant in Tokyo

Ordered eel set, here’s overall,

Grilled Eel Liver: 4.6-5 Caveat; we both do not eat offals, this place makes itdelectable. Slight bit of bitter after taste, fans of grilled liver will be rather pleased.

Grilled Eel in Cucumber and Vinegar Dressing: 4.7-5 Lovely charred on the eel’s skin, rendered out all the fat. Perfectly paired with pickled cucumber and salty refreshing sauce. Quite sure there’s a hint of eel bone broth, great dish.

Skewered Eel without Sauce: 4.8-5 GREAT TEXTURE! Very smokey, very well rendered neutral eel fat. Served with liver salt which is bitter, a great contrast to your usual Unagi place. 0.2 off due to some large pin bones, lovely and velvety.

Bone Crackers, and Boiled Eel Liver: 4.7-5 The Cruch is unreal, very light and savoury. Lightly salted to perfection, did I mentioned how ASMR this dish is? The liver is boiled to just the right texture, althoughI’m not a fan of the liver taste, still very edible without a smell of fish innards. Great technique.

Unagi Rice, served with Eel Liver Dashi and Japanese lightly pickled cucumber and carrots: 5-5 The main event, this dish alone is worth the travel to this bit of town. Easily the best Unagi I’ve ever eaten (and I had quite a few). Eel is fluffy, light, and charred to perfection. The charred wood hits the nose when the box was opened. Pickle pairs perfectly, lightly sweetened and the crunch to offset the soft and fatty eel. The soup is lightly savoury and enhances the natural charred smokiness of the eel, great consideration to the balance of the overall meal.

Matcha Moose with red bean paste: 5-5 Super light and creamy, without being overly rich. Matcha taste is forward, with a slight pleasant bitterness to round things off. Red bean paste is not overly sweet, great pairing.

Overall ratings:...

The grilled eel at this restaurant is quite delicious. You can smell the fragrant charcoal-grilled fish. Reservations are required at this restaurant, and a deposit via credit card is needed to prevent no-shows.

Since wild eel is too expensive, we ordered the farmed eel. The appetizer was deep-fried eel bones, which was my first time trying them. It was quite special and paired perfectly with alcohol.

The portion of eel was reasonable, just enough to cover the rice. The price for the eel dish is a bit high, but the taste is good.

I believe they only grill the eel after the customer orders, so it takes a bit longer to be served, and the restaurant is located quite far from the city center.

Located at 四ツ木駅, if you know how to take the train here, you'll see that because it's the birthplace of Captain Tsubasa 足球小將 creator Yoichi Takahashi, 高橋陽一 there are many Captain Tsubasa posters inside the station. Also, when the train arrives at the station, the Captain Tsubasa...

Ordered a wild eel originally when making the reservation online but was told only farmed one available on arrival. Overall a decent quality. Nicely grilled and seasoned. My portion was fine but my friend’s one has lots of small fish bones which was not expecting it in a unagi special restaurant. I understand the eel is freshly prepared but it still took a while (40min) to be served. It’s a quality unagi for sure but I think it can be better by having a crispy crust of the eel, maybe it is just a different style of cooking. Also it charged quite a lot as well so I would expect more than just fish and rice. It seems like I have to pay a hefty premium for this...