I visit various eel restaurants around the country, focusing on the top 100 restaurants, but I still haven't fully understood the Kanto vs Kansai style eel issue. To find the answer, I came to this restaurant in Aikawa. It's about a 10-minute walk from Takadanobaba Station. The small eel restaurant is located on the first floor of an apartment building in a narrow alley. As it is a popular eel restaurant, I lined up 20 minutes before opening. I was the first in line, and by the time the restaurant opened at 11 am, there were 7 people waiting. However, I was the only one who didn't make a reservation. "After 12 pm, you may have to share a table, is that okay?" they asked, and I immediately agreed and entered the restaurant. All other walk-in customers were turned away, so it seems that you generally need a reservation to dine here. I was relieved that I was lucky to get a seat. The basic menu is determined by the amount of eel, with options like one eel, one and a half eel, or two eels. I ordered the one and a half eel for 5200 yen. The eel set comes with liver soup and pickles. The unique feature of this restaurant is that you can choose between Kanto-style or Kansai-style grilling. When you order one and a half eel or more, you can try both styles. I asked for two pieces to be grilled Kansai-style and one piece to be grilled Kanto-style. While waiting for the eel to be grilled, I ordered a grilled eel skewer for 500 yen. The grilled eel skewer had a perfect salt seasoning and a crispy texture. It was made using the eel's meat from the middle to the tail. There was no fishy smell, and you could taste the deliciousness of the eel. The main eel set arrived, made with eel from Mie Prefecture. The Kansai-style grilled eel had fine cuts on it. The charming female staff explained everything very carefully. The eel was thick and plump, with a rich soy sauce flavor. The Kanto-style eel had a melting texture, while the Kansai-style was crispy. The main difference was whether the texture of the skin remained. The Kanto-style had a softer skin texture all over, while the Kansai-style had a firm skin texture. Personally, I prefer the Kansai-style grilling, but both styles were equally delicious. The liver soup and rice were also delicious. This eel restaurant not only offers delicious eel but also a fun dining experience. It's interesting to compare the two styles. East or West, you can find the answer to what eel grilling is all about at this restaurant. They have their own app for collecting points and are constantly trying new things. From waiting to finishing your meal, you can enjoy this excellent restaurant.

We made a reservation and visited the restaurant with two people. We had called the day before to inquire about the eel menu, so we ordered two servings of grilled eel over rice, one serving of grilled eel, and one serving of broiled eel. When we arrived, we were able to add appetizers on the spot, so we ordered two skewers of recommended chicken liver and a serving of simmered offal. The appetizer was pickled eel liver. The bottled beer kept coming endlessly. Then the simmered offal arrived. It was simmered in red miso, with a rich flavor that still retained the texture of the ingredients. It went perfectly with the beer. We ordered the broiled eel in the Kansai style. It arrived sizzling hot, with the fat of the eel dancing on top. We ate it while it was still piping hot, and it was unbelievably delicious. The crispy texture and concentrated flavor of the eel made it a perfect appetizer. While we were still amazed, the chicken liver skewers arrived. Can you believe it's only about 500 yen per skewer? It consisted of about 7 pieces of eel meat, fin, and shiso leaf rolled in sauce. It was quite filling, and the amazing flavor of the eel, along with the punch of the shiso leaf, made it incredibly delicious! And then, the main dish, the grilled eel over rice. We had the option to choose between a small or large portion, and we opted for the regular size. Since we ordered two servings, we were able to compare the Kanto-style and Kansai-style eel over rice. The Kanto-style eel was indeed plump and went well with the rice. The sauce had just the right amount of sweetness and soy sauce, making the dish very appetizing! The Kansai-style eel had a crispiness in the sauce rather than the eel itself, with the flavor of the sauce seeping in nicely. It seemed more delicious to eat the Kansai-style eel separately. Placing it on top of the rice might diminish the crispiness. It was a luxurious lunch with three servings of eel. It was so delicious and impressive. Thank you for the meal. We will definitely make a reservation again.

You can compare Kansai-style and Kanto-style okonomiyaki. Kansai-style has a refreshing taste with green onions and wasabi. Kanto-style, steamed and then grilled, is seasoned with sansho pepper. You can enjoy different variations so you won't get bored. The sweet and savory sauce is just right. It was delicious. Thank you for the meal.

This restaurant offers a choice between Kansai-style and Kanto-style grilled eel. They have a wide variety of skewers, and we started with a selection of skewers. When we ordered alcohol, we were served a complimentary appetizer, which was pickled vegetables and was refreshing. We were very satisfied with the skewers provided, which included five types: marinated in miso, marinated in sake lees, seared, tail, and belly. We also ordered three additional skewers: "kuri-kara" had a good texture and was recommended, "kimo" was our favorite of the day, and "hile-ohba-maki" was also delicious. To finish, we had grilled eel over rice, trying both Kanto-style and Kansai-style. While I usually prefer Kansai-style, on this day, the steamed Kanto-style eel was particularly delicious.

【#Aikawa / Takadanobaba】Price range: ¥7,000 Located 2 minutes walk from Takadanobaba Station ⭐️ Tabelog rating 3.73. Unagi Hyakumeiten - A long-established eel restaurant where you can compare Kanto-style and Kansai-style eel dishes. The eel here is crispy. ⚪️ Eel rice bowl with one and a half eels, half Kanto-style and half Kansai-style (choice available). It's recommended to decide on the menu in advance when making a reservation to reduce waiting time. Don't miss the liver dish. Same-day reservations are also possible. Recommended for solo dining: ★☆☆◉ Unagi specialty restaurant Aikawa 050-5593-9737. 1-17-22 Takadanobaba, Shinjuku-ku, Tokyo. #Takadanobaba #TakadanobabaGourmet #TakadanobabaDinner #Eel #UnagiHyakumeiten #GourmetInstagram #TokyoGourmet #TokyoGourmetClub #TokyoGourmetTour #Gourmetstagram #ConnectingwithGourmetLovers

I had been wanting to visit this restaurant where you can experience both Kanto and Kansai styles at the same time. I made a reservation online for 5:00 pm on a holiday. Around noon on the day of my visit, I received a phone call to confirm the menu. They asked about the contents of the eel rice bowl (such as premium quality, what to do with one and a half eels, and the ratio of Kanto and Kansai styles), and if I wanted any side dishes. I was a bit overwhelmed by the questions, and I hadn't even looked at the side menu, so I didn't know how to answer. When I arrived at the scheduled time, the restaurant was full. They asked about the menu and if I wanted a drink. The price for a small bottle of beer was quite high at 880 yen, and considering that I had other plans for eating and drinking afterwards, I had planned to decline, but due to the slightly pushy yet polite service, I reluctantly ordered a bottle of beer (they even asked if I wanted a new drink later on). Eel flakes were served as a complimentary appetizer, which was a good deal at 300 yen. The combination of crispy eel and acidity was quite good. As for the eel rice bowl, I ordered one and a half eels with a ratio of 2:1 Kansai style to Kanto style. I personally prefer Kansai style, but I felt that the quality of the eel itself was lacking, with the skin being crispy but the fat not quite there. The Kanto style also seemed to lack the softness of the skin. The fluffy texture of the eel meat was wonderful, but I felt like the portion of the eel rice bowl was small and the cost performance might not be great. I was a bit disappointed by the slightly business-like staff, so I probably won't be visiting again.

I wanted to compare Kansai-style eel with the regular one, so I decided to come here on a whim despite the typhoon forecast. Surprisingly, it was relatively easy to make a reservation, maybe because there were a few empty seats. The appetizer, uzaku, was delicious. I enjoyed some grilled eel skewers with a glass of sweet potato shochu while waiting for the eel rice bowl. The portion of shochu seemed a bit small for the price, but it was tasty. The grilled eel skewers and uzaku were crispy and delicious. After about 30 minutes, the eel rice bowl arrived. It was my first time trying Kansai-style eel, and I loved it. It was crispy and flavorful. There was a note to add wasabi and green onions as condiments, but they were missing. I had to go to the kitchen to ask for them, which was a bit inconvenient. However, the wasabi added a nice touch to the dish. It reminded me of hitsumabushi, and I understood the Kansai-style concept. Overall, it was a delicious meal, although some aspects left me slightly unsatisfied.

I went looking forward to trying the crispy Kansai-style eel. Reservations are a must and it's recommended to book well in advance as they tend to fill up quickly. I suggest ordering the "omakase san-kushi" (chef's choice of three skewers) and waiting for the unagi-don. The skewers were all delicious and paired well with sake, leaving me quite satisfied! As for the unagi-don, I personally recommend the "tokujou" (special) option. I found the regular one to be a bit lacking in rice. The flavor was just right, not too sweet or too salty, allowing the taste of the eel to shine through. While I enjoy rich flavors, I appreciated being able to truly savor the taste of the eel at this wonderful restaurant. Next time, I plan to try the "omakase go-shu mori" (chef's choice of five skewers) and opt for the special unagi-don again!

I went to "Unagi specialty store Aikawa" in Takadanobaba with my colleagues. Aikawa offers Kanto-style fluffy grilled eel and Kansai-style crispy grilled eel. It is a top 100 restaurant on Tabelog in 2022, 2019, and 2018. We made a reservation for 12:30 and were seated at a table for about 4 people. The restaurant was not crowded as reservations are required. After making a reservation on Tabelog, we received a return call informing us that it takes time to grill the eel, so it's better to inform them of your order in advance to speed up the service. We ordered the Special Premium Unagi Set for 4700 yen, which came with eel, soup, pickles, and fluffy eel! The eel was fatty and you could tell the quality of the ingredients. The grilling was perfect, making the eel soft and delicious. The sauce was mild, not overpowering, allowing the ingredients to shine. The rice was also delicious and paired well with the eel. The soup had eel liver in it, which was tasty. The pickles were also excellent. We ordered a non-alcoholic drink with eel liver as a snack, which had a crunchy texture and was delicious. I don't often eat eel, but after trying Aikawa, I was impressed by the true taste of eel, unlike store-bought ones. This restaurant is a must-visit for anyone looking for high-quality eel dishes.

Located a 7-minute walk from JR Takadanobaba Station, "Unagi Specialty Store Aikawa" is a popular eel restaurant established in 1994. The original owner retired due to old age, but the business was taken over by a former apprentice who worked there, starting anew as the second generation in 2017. This unique eel restaurant offers both Kanto-style and Kansai-style eel dishes. I made a reservation and visited the restaurant on the day of my reservation. The items I ordered that day were as follows: - Grilled eel skewer with grated yam - Grilled eel fin with shiso leaf - Eel rice bowl with one and a half eels - Bottle of cola The eel rice bowl takes 40 minutes to cook, so I leisurely enjoyed my cola while waiting. First up were the skewers! The grilled eel skewer with grated yam was crispy on the outside and juicy on the inside, a perfect combination with the grated yam. The grilled eel fin with shiso leaf, recommended by the staff, was a great choice! It consisted of 7-10 eel fins wrapped in shiso leaf, bursting with the wild flavor of the eel. This dish should definitely be enjoyed with some sake! And finally, the eagerly awaited eel rice bowl. The Kanto-style eel was fluffy and tender, with a slightly sweet and tangy sauce that enhanced the deliciousness of the eel. The Kansai-style eel was crispy and fragrant, also delicious in its own way. While the thickness of the eel may vary depending on the season, the eel was undeniably delicious. I would love to visit again during the peak season when the eel is fattier. It was truly delicious. Thank you for the meal.

I had the fluffy eel dish in Kanto style. I slightly regret not comparing it with Kansai style. I was able to make a reservation and enter without waiting. The restaurant was full by 12:30, so I think reservations are essential. I was very satisfied with the taste and cost performance. However, the attitude of the staff was not the best. I mentioned in the reservation that I had children and a stroller, and their facial expression and aura seemed bothered. Although I understand it may have been inconvenient for them to clean up chairs, it felt a bit rude. Thank you for the meal. Next time, I will visit without children or when they are older.

I've been craving eel so much, and since I couldn't have it on the day of the Ox this year, I saved up my appetite for Aikawa! They offer eel prepared in both Kanto and Kansai styles, and this time I requested the Kanto style. The aroma that wafts out when you open the box is irresistible... so fragrant... The owner of this place seems to be a big fan of Japanese sake, with various unknown brands available. Each one is delicious, and the sake just keeps flowing. Is it possible to be this happy? You have to wander down a narrow alley to find this tiny gem of a restaurant, but it's clear why it's rated as one of the top 100 restaurants. I left feeling completely satisfied.

There were a variety of rare skewers and horse liver sashimi delicacies available. This is not just a simple comparison of eel dishes, but a long-established eel specialty store with a wide range of delicacies. As I am more accustomed to the Kanto style, I still prefer steamed eel. I would like to try two Kanto-style eels next time. Eels are likely to sell out, so it is necessary to reserve them in advance! Recently, farmed eels have a firmer texture and are delicious, but here, every dish is delicious regardless.

This is a personal opinion. If you have a reservation, you should be allowed to enter the restaurant at the reserved time. If you placed an order when making the reservation, it's okay to be a little late for the reservation time, but I would like the ordered items to be served promptly (the reservation was made several weeks ago). I waited for about 20 minutes before being seated, and then waited for 50 minutes for the ordered items to arrive. What was the point of making a reservation? What was the point of placing an order in advance? How does the restaurant view customers who have made reservations and orders in advance? The food was delicious and the staff were nice, but I won't be going back next time. (I give it 3 stars because the food was good)

I had the premium (Kansai style) dish, which was delicious with few bones and a crispy finish. The pickled vegetables served as a side dish were also tasty. Since the restaurant has limited seating, it's recommended to make a reservation in advance. I would like to visit again in the future.

I visited after a long time. The taste and cost performance of this restaurant are unbeatable. However, I noticed that they no longer provide detailed explanations about the origin of the eel, which used to give a good impression. Also, they tend to push the skewers a bit. Despite these points, I appreciate the trust in taking reservations and cooking on the spot, as well as the ability to choose the level of grilling. There are not many places where you can enjoy the delicious shioyaki (grilled with salt) like here. I will continue to look forward to their unchanged thoughtfulness and service. I will definitely visit again! I also recommend trying the "one and a half eel" dish, so next time I want to make a solo reservation and visit casually.

I wanted to try grilled eel and was luckily able to make a reservation. I requested the top-quality Kansai-style eel when making the reservation, but they changed it to a combination of Kansai and Kanto styles when I arrived at the restaurant. There were three pieces on the plate, so I tried two pieces of Kansai-style and one piece of Kanto-style to compare. The Kansai-style was crispy with no excess fat, very delicious. The Kanto-style was fluffy and juicy. The Kansai-style eel was great as a drinking snack, while the Kanto-style was better with rice, I thought. It was good to be able to compare them. However, maybe because it's summer, the rice was intentionally light and fluffy, quite separate from the eel. The sauce was light and not too sweet. The eel liver was quite mild in flavor, which was perfect for me. The pickles were elegant and good. I noticed that there were many foreign customers at the restaurant, and I thought they must know a lot of high-quality restaurants. Eel liver bits were served as a complimentary appetizer.

I made a reservation for the 11:00 seating, which is always fully booked so reservations are a must. I specified the type of eel rice bowl I wanted when making the reservation. The background music had a classy feel to it. The staff swiftly took away the wet towels as they tended to fly away due to the air conditioning. The staff on the floor were very efficient and seemed to be in control of everything, which was quite impressive. I had ku-kumi sake with my meal, and was served eel zaku as an appetizer. For skewers, I had eel liver wrapped in perilla leaves and eel liver. The eel liver skewer consisted of 7-10 pieces. While waiting for my eel rice bowl, I enjoyed the eel zaku and skewers. There's nothing quite like the happiness of enjoying a meal like this. The eel rice bowl consisted of one and a half eels, with one prepared in the Kanto style and half in the Kansai style. The Kanto style had a familiar, soft texture and taste. The Kansai style had a firmer texture as it was not steamed. It came with condiments such as wasabi and green onions, with a note not to mix wasabi with sansho pepper as they don't go well together. The Kansai style with wasabi was delicious, and the familiar flavor of sansho pepper was also enjoyable. It's all a matter of personal preference.

Today, as the hot days continue, I decided to build up my stamina by making a reservation through Tabelog for lunch at Aikawa-san at 11:00. It was my first time eating eel at a proper restaurant, so I was excited as I arrived 10 minutes early at 11:00. There were probably a line of people waiting for their reservations and takeout in front of the restaurant. Clearly, reservations are a must. At 11:00, I was seated inside the restaurant. I had already ordered the top-quality "Kan-tofu" eel set (4,700 yen), so I waited for it to be served. After about 5 minutes, the appetizer, "Uzaku" (330 yen), was served. I was surprised that the uzaku was served as an appetizer. It was my first time trying uzaku, but it was refreshing and quite delicious. Then, about 15 minutes later, the eel set was served. When I opened the lid, the fragrant smell of grilled eel stimulated my appetite. I immediately took a bite. It was crispy and incredibly fluffy, with a nice amount of fat. It was very delicious. The clear soup also helped reset my palate after the rich eel. Truly a specialty restaurant. The Kansai-style eel set also caught my interest. Thank you for the meal.

Second visit. The water eggplant, skewers, and grilled white dishes were all delicious. The bottled beer goes well with them. Of course, the bento box is also delicious, but the individual dishes are so delicious that they may overshadow it. Sometimes, even if you ask for water, it doesn't come or it's quickly cleared away, making it hard to relax. That's a bit of a downside, but it's still worth a visit.

The manufacturer of this young man is in Tokyo, but during his time working in Nagoya, he became obsessed with Kansai-style grilled eel. Over 90% of the eels he has eaten so far have been in the Nagoya area. This time, on the midsummer day of the Ox, he made sure to pay his respects to the eel and visited "Unagi Specialist Aikawa" in Tokyo a week later. Upon arrival before the opening, there was already a line, and it seemed that everyone was queuing up with reservations. It appeared that reservations were necessary to enter the shop. When he made a reservation, he ordered the "Special Deluxe Eel Rice Box," which could be chosen in Kanto or Kansai style, and of course, he chose Kansai style. Strangely, the Kansai style was more expensive. With high expectations for the Kansai style eel, he was slightly disappointed by the lack of flavor in the eel sauce. The rice was cooked nicely, but he personally preferred it to be firmer. The grilling method was Kansai-style, but the taste and the rice cooking seemed to be adjusted to suit the local palate. If it were the Kanto-style eel rice box, it would probably be quite delicious. His mind was still stuck on the idea of a grilled eel rice box with crispy grilled eel and a rich sauce, so he felt a bit unsatisfied with the Kansai-style eel rice box. That was his experience with the Kansai-style eel rice box. Thank you for the meal.

I made a reservation online in advance and visited the restaurant at night. At noon, I received a call from the restaurant saying that it would take 40 minutes to cook the eel. I had ordered the Unaju (eel over rice) Kanto-style for 4,100 yen and the Unaju Kansai-style for 4,210 yen over the phone. I decided not to order any appetizers or skewers because I was afraid the eel would get cold. The eel arrived 30 minutes after I entered the restaurant. The rice, eel, and pickles were all delicious, and the portion was just right for me, as I have a small appetite. However, it was quite cold inside the restaurant as the air conditioning was too strong. It is recommended to bring something to keep warm.