I visited this place for the first time a month ago, on a peaceful Saturday afternoon. I felt like having eel, so I called to confirm that there was seating available and then went there. I ordered the same eel dish and liver soup as last time. The amount of rice can be adjusted, but the menu only offers one type of eel dish, which I found simple and refreshing. They don't have different grades like pine or plum, they just serve what they serve, allowing you to adjust the rice and portion to your liking. It was delicious and made me feel happy. It's also budget-friendly, and the service from the staff is just right. I have no complaints and will definitely go back again.

Located a 3-minute walk from Morishita Station on the Toei Shinjuku Line is a small eel restaurant in Takahashi Shotengai (Norakuro Road). As you walk down the street, you can smell the delicious aroma of the sauce being grilled. The restaurant only has two tatami seats on the second floor, so it's recommended to call ahead if you want to dine in. Takeout is also available. The menu consists of only one option, which is the unagi donburi with 2/3 eel. You can choose options for extra rice or a larger portion, and the liver is available as an extra order. The seasoning is traditional Edo-style with a good balance of sweetness and saltiness. The liver and pickles are also delicious. I will definitely visit this traditional eel restaurant in the downtown area again.

I used to live near Kiyosumi-Shirakawa Station. I had dinner at "Takahashi Norakuro Road (shopping street)" in the Morishita area across the river after a long time. I have visited here a few times when the third-generation owner was still alive and dined on the second floor while watching TV. I ordered the eel bowl (3000 yen) with a medium serving (+100 yen) and liver (+100 yen). The eel bowl that came out was packed with rice! The eel was fluffy in a sweet and savory sauce. With just the sauce and pickles, you can easily eat two bowls of rice. The rice here is delicious as well. I finished it all in one go. In the end, I had the second floor all to myself. It had a relaxing atmosphere like coming back to my hometown in the old town. When I paid, I peeked at the counter and saw a picture of the owner. The fourth-generation mother... Keep up the good work with your daughter and don't let the coronavirus defeat you.

A small traditional eel restaurant along Takahashi Norakuro Road in Morishita area. The entrance is narrow, easy to miss. It was my only joy during my hard work days in Tokyo. Visited after 12-13 years. Inside, the smell of delicious eel. Run by a three-generation family. The owner was not there. Had the eel rice bowl (2500 yen) and eel liver (100 yen). The eel here is steamed, making it soft and tasty. Not too sweet sauce, perfect with rice and pickles. Not the thick type, but worth the price. The liver was also tasty. Will visit again for that nostalgic taste. Take care of yourself.

(November 10, 2018, revisited) My relatives came to visit the nearby cultural center, so we had lunch here before watching the play. This small, beloved local shop has been in business for 120 years, but it doesn't have a formal atmosphere and offers a simple menu with only eel rice bowls. My aunt doesn't like typical family restaurants, so we had eel rice bowls (with less rice) and grilled eel liver here for our meal, and she seemed satisfied, which was good. The stairs to the second-floor tatami room are a bit steep, so elderly people need to be careful. The image shows the eel rice bowl (medium size).

This kind of "unagi-don" is also irresistible. I was invited by a local to eat eel. It's located between Metro Morishita Station and Kiyosumi-Shirakawa Station in Koto-ku. Just off Kiyosumi Street, enter the shopping street with the sign "Fukagawa Takabashi". The shop is located inside that shopping street. Last time, I had a meal at the adjacent coffee shop "Tsukahara", and at that time, I didn't notice this shop. This shop, quite rudely, has an appearance that looks like a bed for eels, and it wouldn't feel out of place if it were squeezed into Tsukiji Market Building No. 8. The signboard with black brush letters on a white background also gives off that kind of vibe. It says "Unagi Owariya". The person I was with seemed to be a regular, as they immediately called out to the staff upon entering the shop and went up the stairs quickly. Although there were counter seats on the first floor, it seemed like they were not in use. The second floor felt like sitting in someone's living room, but it somehow suited the atmosphere of this downtown street. There were only two tables lined up, though... This atmosphere reminded me of the second floor of "Sandai Murakami" in front of Omori Station. I ordered the "unagi-don" (2,300 yen) with an "unagi liver" (100 yen) on the side. The moment I opened the lid of the unagi-don, the aroma was irresistible. The aroma alone was enough to captivate me. It seemed to be about three-quarters of an eel. As far as I could see in this shop, there are no options like regular, premium, or extra premium, or names like pine, bamboo, or plum, so I assume there is only one type of unagi-don here. The appearance and aroma suggested that there were some burnt parts, giving it a fragrant finish. However, the parts that were not burnt allowed you to fully enjoy the gradient of flavors. The sauce was slightly sweet, probably intentionally made sweeter to contrast with the bitterness of the charred parts, enhancing the aroma of the charcoal. The rice also blended nicely with the eel. Although there might have been options for medium or large servings, the regular size seemed slightly generous. Yes, it was delicious. This kind of unagi-don is also hard to resist. It's not about being elegant or creating a fluffy texture, but it's more about a straightforward, charcoal-grilled taste. Considering the serving time, they probably grill it close to the charcoal fire. The charcoal fire itself likely has an uneven flame, which affects the balance between the dripping and remaining fat. However, this is the charm of this grilled eel. The slightly bitter burnt parts, the crispy parts, and the rich fat from the parts further from the fire—all of these can be enjoyed. The sauce brings everything together. It might be a bad comparison, but it may be similar to grilled ayu skewered on the riverbank rather than the salt-grilled ayu served in a Kyoto ryotei. Both are delicious. It's not about comparing them, but just appreciating their individual goodness. I was very satisfied. Thank you for the meal. I suddenly thought that today's cooking appliances aim to eliminate uneven grilling or focus on maintaining a constant heat, but I don't necessarily think that's the best way. Standardizing the taste may be suitable for creating safe and delicious dishes, but it may fall short in delivering exceptional experiences or bringing out personal preferences. I just had this thought. (Written by Kyonatsu Shuusora, 2017.11.12) (※Photos will be posted later.)

In the afternoon, there is an event in Kiyosumi-Shirakawa, so let's have some grilled eel near Kiyosumi-Shirakawa Station for a pre-event meal. When I called to confirm if they were open, an elderly woman automatically made a reservation. Getting off at Kiyosumi-Shirakawa Station, head towards Morishita on Kiyosumi Street, cross the Onagi River, turn right at the first traffic light, and you will find the "Takahashi Norakuro Road." This road is where the manga artist Tagawa Mizuawa, the creator of "Norakuro," spent his childhood and youth, and inside the Morishita Cultural Center, there is the "Tagawa Mizuawa Norakuro Museum" displaying his personal belongings. *The "Tagawa Mizuawa Norakuro Museum" is closed for renovations until July 31, 2016. Turning from Kiyosumi Street onto "Takahashi Norakuro Road," you will find "Takabashi Owariya" on the right side. As soon as you enter the restaurant, you will see a charcoal grill on the right. The 4th generation owner passed away 3 years ago, and now the 4th generation landlady and her daughter are running the restaurant. When asked who will be the 5th generation owner, the daughter replied, "We are all working together as the 4.5th generation." The dining area is on the second floor in a traditional tatami room. You pass by the kitchen and climb a steep staircase. Upon opening the sliding doors, you will feel like you have traveled back in time to the Showa era in this quaint tatami room with only two 4-seater tables. The menu consists of eel over rice (2,100 yen) and eel liver (100 yen) only. You can add extra rice for 100 yen for a medium portion and 200 yen for a large portion. I ordered the eel over rice with a medium portion of rice and the eel liver. After waiting for about 20 minutes, the food arrived. When I opened the lid of the lacquered box, the amount of rice was so generous that the eel sauce spilled over. The eel had a slightly sweet sauce and a charcoal-grilled aroma. It was a down-to-earth eel dish that tasted good even when it cooled down. While visually lacking a crispy finish, the fluffy and tender texture of the Edo-style eel is appealing, but the wild charm of the down-to-earth eel is also hard to resist. I hope that this kind of traditional old-town restaurant will continue to thrive for a long time.

The day after the midsummer Day of the Ox, on a Saturday. Even though it's the next day, we're having eel on Saturday (laughs). The restaurant is bustling even on the next day. We made a reservation for takeout, of course. When we arrived at the reserved time, the door was wide open and three women were ready. They are grilling domestic eels with Kishu Binchotan charcoal. In the kitchen without air conditioning on a midsummer evening, it's like a scorching hell of charcoal fire (sweat). Be careful of heatstroke! For the liver soup takeout, bring your own container. They poured the soup into the Tupperware and provided separate toppings of Mitsuba and liver. They wrapped the freshly made grilled eel in a box and we paid. Grilled eel box for 2,200 yen and liver soup for 100 yen. Back at home, face to face with the grilled eel box! The rice is still warm. The eel is tender, with a crispy outer layer. The not-too-sweet sauce ties the rice and eel together. Ah, it's incredibly delicious! The pickles, cabbage, and cucumber are probably homemade and very tasty. I was worried about the portion, but I finished it all in no time. Eel is amazing, isn't it? Thank you for the feast!

Located about 30 meters from Kiyosumi Street in Tokyo, near Takahashi Shotengai. The entrance to the store is small, so you might easily miss it. The smell of grilled eel is a good indicator. I visited for lunch around 1pm on a weekday. When I asked if they were open at the entrance, they welcomed me inside. They explained that they don't serve alcohol. I took off my shoes and went up the narrow stairs to the 2nd floor where I could eat. The room was about 6 tatami mats in size with two tables. There were no other customers. The wet tissues on the table were a nice touch. A friendly waitress brought tea and I ordered the eel rice bowl (2000 yen) and eel liver (100 yen). There was a TV in the room, so the waiting time was not a problem. After 22 minutes, the eagerly awaited eel rice bowl arrived. When I opened the lid, the color was beautiful. Despite having a stuffy nose, the aroma was enticing and my expectations grew. The eel was delicious, exactly what I was craving. It was plump, tender, and blended perfectly with the rice and sauce. The quality was top-notch. The portion size was also satisfying. Along with the eel liver, I had a fulfilling meal. It might get crowded on Sundays, but going for lunch on a weekday was the right choice. I enjoyed a delicious eel meal in a calm atmosphere. It was a great dining experience. Thank you for the meal.

The other day, or rather about a month ago? Haha, I have so many articles piled up. After Chibichie's hair salon, I met up with Darling and Rikutan and went to an eel restaurant in Morishita. I suddenly felt like eating eel. I had been checking out this restaurant for a while. It seemed quite affordable. However, it seems that the price of eel has gone up quite a bit. It was still within a reasonable range though. I think it was around 2000 yen. It's okay to bring kids, but the interior, or rather only the second floor, seemed a bit narrow. And the path to the second floor was dirty. It seems like a restaurant mainly for delivery. I made a reservation by phone before going, but there weren't many people there. Only two groups could fit in, but eel-wise, it was decent for the price. I added eel liver for an extra 200 yen. The interior looked like this. Oh, it's the second floor. The first floor... is dirty. Also, we had to leave the stroller on the street. Well, I probably won't visit again, but the staff were nice and they gave Rikutan some sweets on our way out. If the previous price was 1600 yen, there might have been more customers. But it's a small shop in a shopping street.

A friend who used to live in Tokyo told me that the typical price for an eel rice bowl in Tokyo is around 2,000 yen, with an additional 100 yen for eel liver. It must be tough for the shops with the decrease in young eels. The restaurant "Takahashi" in Fukagawa was a nice place located in a traditional shopping street. The owner's wife at the stationery store across the street was also very kind, giving off a warm neighborhood vibe. The entrance was narrow, with only 4-5 seats on the first floor. I initially hesitated due to the lack of lockers for my luggage, but the staff kindly offered to store my bags and led me to the second floor. The upstairs tatami room had only two 4-person tables, creating a cozy and historic atmosphere. The restaurant serves until 2 pm, and the staff even offered tea and allowed me to relax. Unfortunately, they did not serve alcohol during lunchtime, which was a bit disappointing. However, the fact that smoking was allowed in a non-smoking environment was a plus for me. When I asked about the portion size, the staff said the large size was equivalent to about 4 regular bowls of rice. I opted for the large eel rice bowl for 2,000 yen plus 200 yen for the extra portion, and a 100 yen eel liver. The amount of sauce initially seemed lacking, but it was perfectly balanced with the eel, allowing the rice to soak up the flavor without being too overwhelming. The grilled eel was fragrant and well-cooked, complementing the sweetness of the rice. Despite my initial concerns about the portion size, the meal was just right and I left satisfied. I hadn't visited Honjo Fukagawa before, so I look forward to exploring more of the area and returning to this restaurant for another relaxing meal. Thank you for the delicious meal.

I used to get takeout from this place many times, but this was my first time dining in. We sat in the tatami room on the second floor, at a table for four in the back. The menu only had "unagi-don" for 1,800 yen and "unagi liver soup" for 100 yen. You could add extra rice for 100 yen for a medium portion, or 200 yen for a large portion. Even with a medium portion for my son, the bowl was filled to the brim with eel. It seemed like the eel was a bit thinner than before, maybe due to the price increase, but it was still tender and delicious. The sauce at this place is amazing, you could just eat it with rice alone. The unagi liver soup also had a rich flavor. It was a satisfying lunch.

When you think of Fukagawa, you might imagine that there are many delicious eel restaurants in this authentic downtown area. However, the reality is quite different. Ever since the famous Akane in Monzen-Nakacho closed down, I've been frequenting only Unayoshi between Kiba and Toyocho. But recently, when I had the chance to go, they were already sold out even though it was lunchtime. This piqued my interest. Eventually, I managed to visit the restaurant early one day, and even though it was only 11 am, they allowed me to wait inside. I ordered the eel rice bowl for 1600 yen and grilled eel liver. The eel was being grilled vigorously, but surprisingly, I had to wait a bit. It turns out that the owner had passed away recently, and the restaurant was at risk of closing. I was worried that the eel might be grilled in the local style, which I dislike. However, when the eel rice bowl arrived, it was delicious and tender, with no unpleasant smell or excessive sauce. The eel's flavor was prominent, and the sauce was not overpowering. Many eel restaurants tend to make their eel taste like candy, but this place passed with flying colors. Considering the price, it was excellent. I give it four stars as an eel enthusiast! I finished the meal in no time. Additionally, they offer a larger portion, but even as a big eater, the regular size was satisfying. I look forward to revisiting to evaluate its consistency.

When I visited before, it was sold out due to reservations, so I tried again for the second time. I went around 12:30 on a holiday, but they said they could take reservations for around 2:00. I was hesitant about what to do, but determined to make it today no matter what, I decided to take a walk and come back at 2:00. (I recommend making a reservation if you go on a holiday) As for the restaurant and the food, first of all, you will be charmed by the personality of the owner. Going upstairs, there were two small tables for four people. To be honest, it may not be considered clean... (If you plan to use it for a date, be careful ※ If you understand and appreciate the old-fashioned charm, it's okay) The eel had a fluffy texture! It was delicious and satisfying. Personally, I prefer the rice to be a bit firmer, but I was satisfied because I could truly savor the deliciousness of the eel. In my opinion, I think this restaurant is delicious, following Ginza's Bishoen, Asakusa's Hatsukogawa, and Kayabacho's Kiyokawa. Considering the prices of the above-mentioned restaurants, I believe that this restaurant offers great value for the taste at this price.

In the middle of the Oedo Line between Kiyosumi-Shirakawa Station and Morishita Station, there is Takahashi Shotengai. In the Takahashi area, Iseki Dozou, Fukagawa Iehonke Miyako, and Unagi no Owariya are steadfastly maintaining their shop curtains. These three shops are ones that I have been taken to by my parents since I was a child. The shops are located near the entrance of the Takahashi Shotengai, also known as Rakuro Road. Rakuro is a pre-war manga based on the wars of the late Taiko Suwa, which my uncle used to read to me when I was a child. Now there is an exhibition hall at the Koto Ward Citizens' Hall as part of the town revitalization efforts, related to the birthplace of Rakuro. A long time ago, it seems like it was also broadcast as an anime, and some people may understand when they see this image. When I entered the curtain after a long time, the counter seats on the first floor were prepared for takeout, and I was guided to the second-floor tatami room. It was just before the opening on Sunday, and there were two middle-aged men as the first customers. There are two low tables on the second floor that can seat four people each. The menu here includes Unagi-don for 1,500 yen, Liver Sucking for 100 yen, Middle Serving for 100 yen extra, and Large Serving for 200 yen extra. I ordered the Unagi-don and Liver Sucking. After a short wait, the Unagi-don and Liver Sucking were brought up from the first floor. When I opened the lid, a fragrant aroma stimulated my appetite. This time I ordered the regular size, but even so, it was full of rice, and I wonder what would happen if I ordered a medium or large size. In fact, the previous customers had ordered a medium size. The plump eel and sauce mixed perfectly with the rice and were delicious. The Liver Sucking had plenty of trefoil with a good balance of saltiness. The pickles included were pickled radish, pickled turnip, and pickled Chinese cabbage. After enjoying Unagi from Owariya for the first time in a while, I asked the owner when the shop was established, and he replied, "I don't know when it started, but I am the fourth generation." The phone was constantly ringing, and it seems like they have a lot of takeout orders here. It would be nice to order takeout if it were closer. As I left the shop, I stopped by the Sakura Festival in Tokiwacho on the opposite side of Kiyosumi Street in the Takahashi Shotengai, where there was a performance by the Fukagawa Tatsumi Taiko drummers and a game where adults could only take as many One-Chan figurines as they could with one hand, while children could grab them with both hands for 200 yen. I found one with a Dachshund stretching pose, so I added the actual pose of my beloved dog, Rui.

J.C. Okazawa's book "Must-Visit Unknown Restaurants in Tokyo" introduces a specialty eel rice bowl restaurant that offers a satisfying dining experience. Despite concerns about the smell of smoke sticking to clothes, the reviewer was relieved to be seated in a separate smoke-free room on the second floor. The small room, with only two tables, felt cozy and not cramped. The main menu item, the eel rice bowl with soup, was ordered with extra rice. The eel was tender and delicious, with a perfectly balanced sauce. However, the reviewer felt that the portion of eel was small, requiring careful mixing with the rice to enjoy fully. The simplicity of offering only eel rice bowls was appreciated. As the reviewer prepared to leave, the owner kindly opened the door and thanked them, leaving a positive impression of the restaurant's straightforward and sincere approach.

This restaurant is located near Takahashi Shotengai, also known as "Norakuro Road", just a short walk from Morishita Station towards Monzen-Nakacho. The first floor entrance has a counter with a few seats where eels are grilled. Upstairs, there are two tables for four people each in a tatami room. You may end up sharing a table with other customers. The menu offers only one option, Unaju (eel over rice) for 1,500 yen. You can also add extras like liver for 100 yen or extra rice for 100-200 yen. The Unaju is small but flavorful, grilled over charcoal and topped with a slightly sweet sauce. The liver is rich and tasty. Takeout options include grilled eel and Unaju. The service is excellent, with the owner and three female staff members providing attentive service. The youngest female staff member takes care of the second floor, offering tea and newspapers. The only downside is that the restaurant is closed on Mondays, Wednesdays, and Fridays, due to personal reasons. Despite this, I will definitely visit again.

Located in the Norakuro Road shopping street in Fukagawa, this long-established eel restaurant offers a simple menu with items like eel rice bowls and grilled eel. The eel is already cooked and steamed, then grilled over charcoal when ordered. The sauce is lightly sweet, and the rice is slightly firm. The eel itself is nicely grilled and tasty, making the \1500 price reasonable. It's a convenient spot for a casual eel meal. However, the pickles were too artificially colored and the first-floor counter seating was a bit cluttered. A visit during the New Year's Fukagawa Seven Lucky Gods pilgrimage revealed a warm and welcoming atmosphere, with attentive service and delicious eel. It would be even better if they offered more variety, like grilled liver or eel skewers.

I felt like eating eel, so I drove an hour from home to this place with good reviews. I arrived a little after 1:10 pm. As I tried to enter, a woman told me, "We're sold out for today," which was disappointing. With a sigh, I was about to leave when the owner said, "You came all this way, so please come upstairs." When I slid open the sliding door, I felt like I was at my grandma's house. It was a normal tatami room with one TV, creating a unique and calming atmosphere. The woman who had insisted they were sold out was now very polite and explained things in detail, even serving me tea in a teapot and bringing the TV remote. I felt a bit embarrassed. I'm sure she was busy in the heat. I ordered eel on rice (regular size) and grilled eel liver. They arrived in no time, and when I opened the lid, a wonderful aroma filled the air. The eel was perfectly grilled with a sweet and savory sauce that I hadn't encountered much in Tokyo. Being a fan of sweet soy sauce from Kyushu, the seasoning was just to my liking. The grilled eel liver was perfectly salted, and there was plenty of green onions, which I appreciated. I enjoyed savoring the eel alone in the room. I paid 1500 yen for the eel on rice and 100 yen for the grilled liver, and it was totally worth it. As I left, the staff were busy preparing for the afternoon, but they still greeted me with a smile and a "Thank you." I'll be moving soon, so I probably won't be able to come back, but I made sure to express my gratitude multiple times before leaving. It was a day when I truly felt the warmth of Tokyo's downtown area. This is a great restaurant with a kind owner.