The eel restaurant in Tokyo is the best. The balance of flavors is perfect, resulting in a melt-in-your-mouth texture without losing any taste. It's amazing. It's a bit far from my home so I don't go often, but I would definitely visit more frequently if it were closer!

When the summer fatigue starts to set in, I decided to eat eel with a friend at "Hatsukogawa," a 2022 top 100 eel restaurant located about a 5-minute walk from Asakusa Station on the subway. We made a reservation and entered the restaurant at 5:00 PM. The small restaurant was already full as soon as it opened. It's a very popular place. The interior of the restaurant is filled with a nostalgic Showa era atmosphere, like a set from a drama. We sat at a table with a hearth and ordered "kabuto" and "unaju." We were served pickles and kabuto as appetizers. The kabuto was tender all the way to the bones. The unaju and liver soup were also delicious, with a great flavor from the sauce. It was a wonderful meal.

Asakusa Sensoji's Hatsukogawa. A long-established eel restaurant founded in 1887. I have been coming here for over 30 years. I visited for the first time after the renovation. Luckily, I called in the morning on a Sunday in September and was able to secure a reservation for the second seating at 1:15 PM. We ordered Una-ju (large rice portion + ¥150) for ¥4850, Una-ju (medium) for ¥3850, Shirayaki (medium) for ¥3850, two orders of liver sashimi for ¥50 each, one kabuto-yaki, and two liver grills. The distinctive feature of Hatsukogawa's eel is its crisp Edo-style sauce. The sauce, with a moderate sweetness and spiciness that has been passed down for many years, is fragrant and fluffy. The eel itself was slightly thin, but oh so delicious. We felt that there was not enough sauce, so we asked for more. Reservations are essential as there are only about 10 seats. Despite the renovation, the equipment and furnishings remain the same, maintaining a Showa retro atmosphere. The kabuto-yaki and liver grills are limited in quantity, so it's a matter of luck. The sign prohibiting indoor photography, which was previously present, has been removed since the renovation. Other customers were also taking photos, so I focused on taking pictures of the dishes. The atmosphere has become more relaxed and pleasant than before. Thank you for the delicious meal. I will visit again.

It is a well-known restaurant in Asakusa. The atmosphere inside the restaurant reflects the downtown vibe. It has been selected as a Michelin Bib Gourmand, offering great value for money. I ordered an eel rice bowl set with grilled eel liver, grilled eel head, grilled eel tail, and a small bottle of sake for 5,850 yen. The taste was not particularly outstanding, with a Kansai-style grilling method and a strong soy sauce flavor in the sauce. Sometimes they may not have grilled eel liver or head available. The restaurant gets full right after opening, so ordering may take some time and the service can be slow, but it's enjoyable to wait while drinking beer. The staff's service may vary, but personally, I liked their earnestness and the positive impression from the phone reservation. I think the owner and the female manager are serious and straightforward. It's important to make a reservation in advance as walk-ins are not accepted, but it's not extremely hard to get a reservation. I was able to make a reservation the day before.

I took a guest from out of town and visited Hatsukogawa after a long time with a reservation. It had been so long since I last came here. Oh, the building looks nice. The interior still has old wooden materials, giving it a nostalgic feel. We were seated in a tatami room and sat cross-legged to eat. It might be a bit tough for someone like me, a chubby person. This long-established eel restaurant was founded in 1907 (Meiji 40). It has been passed down through three generations since the Meiji era. I ordered the "Unaju (eel over rice, 4800 yen)" and "Liver Sucking (50 yen)". I asked for a smaller portion of rice. It took 35 minutes for the Unaju to be brought to our table since it is grilled after ordering. But, the fact that it's not just reheated but freshly grilled made the wait enjoyable. While waiting, the Liver Sucking was served in a bowl, a unique dish that is probably only found here. Finally, it was time to eat the Unaju. The sweetness of the sauce, said to have been passed down since the establishment, comes only from mirin. The sauce has a refreshing, slightly spicy taste with a hint of soy sauce. The eel, grilled slowly over charcoal in the Kanto style, has a tender and plump texture. The saltiness of the pickles also serves as a good palate cleanser. The rice is delicious too, creating a well-balanced overall meal. Thank you for the feast. If you want to eat Unaju that is not too sweet, this is the best place.

First visit to Hatsuoogawa-san. Ordered una-juu (eel over rice) in regular size, grilled eel head, and grilled eel liver. Since I have dinner plans later, I resisted the urge to order grilled eel white meat. Opted for a beer in a medium-sized bottle for 650 yen, or sake for 600 yen...hmm, it's hot so maybe beer. Soon, eel bone crackers and beer were brought to the table. I nibbled on the crackers while waiting for the dishes. First up was the grilled eel head. The bones and meat were tender and crumbled easily. Sometimes grilled eel heads can be painful if the bones poke your mouth, but this restaurant's grilled eel heads melted in the mouth without any stress. A sign of skilled work. Next was the grilled eel liver. The liver was moist and smooth, not quite like mousse but with a slightly chewy texture. The internal organs were also nicely grilled and flavorful. Just two skewers of this dish made the beer go down smoothly. Now, the una-juu arrived. By the way, the eel liver sashimi was only 50 yen, a great deal. The light broth was refreshing and delicious. I dug into the eel over rice. The tenderness of the eel was evident as soon as I put my chopsticks in. The rice was just right, not too soft or too firm. The sauce was a subtly sweet and fragrant type. The eel meat melted in the mouth, a perfect example of Kanto-style grilled eel. I regretted ordering the regular size and wished I had gone for the larger size. It was so delicious. If I have the chance, I would like to try the grilled eel white meat as well. Thank you for the wonderful meal.

They demolished the old shop and rebuilt it from scratch, reopening in July. I imagined a sparkling new interior, but they used most of the materials from the previous shop like pillars, wall boards, and sliding doors, so the atmosphere remains the same. It has a nice ambiance and feels very calming. The eel rice bowl is just as delicious as before, with the eel being tender and fluffy. It may be a bit small in size, but the taste is exquisite, especially considering the price of 3800 yen. The liver sashimi is also still available for just 50 yen. With only 10 seats, it's essential to make a reservation in advance. The orchid gifted by the sumo world or kabuki actors for the grand opening is a testament to the shop's enduring popularity. I want to come here once a month!

I couldn't eat eel on the midsummer day of the ox, so I decided to have a rematch on a weekday! I heard that the restaurant was fully booked even on weekends, but today it was also full with reservations, turning away several groups. The atmosphere inside the restaurant was great, and the dishes, beer, and eel bowl were all incredibly delicious. It was the best!

Renovated recently, this popular long-established eel restaurant in Asakusa has maintained its traditional charm while upgrading its exterior and interior. The restroom is very clean and the atmosphere is top-notch. Reservations are a must due to its popularity! We ordered the medium-sized eel rice bowl for ¥3,800, the large one for ¥4,800, and two servings of eel liver for ¥50 each. Since it was summer, we were served barley tea, and the vintage decorations inside the restaurant added to the ambiance. The eel aroma filled the air as we waited, and we were served pickles, eel liver, and the eel rice bowl in that order. The pickles were well marinated and delicious, the eel liver had a carefully crafted broth that was very tasty, and the eel rice bowl was beautifully presented with a nice aroma. After the first bite, we couldn't stop praising how delicious it was! The sauce at this restaurant was quite to our liking. Many regular customers who had been eagerly waiting for the renovation seemed very satisfied. The phone kept ringing with reservation requests, and they were fully booked, indicating its popularity. We finished our meal in no time as it was so delicious! One of the best eel restaurants we've been to! Highly recommended and would love to visit again!

I had some errands to run in Asakusa, and feeling a bit of summer fatigue, so I decided to treat myself to an eel rice bowl at "Hatsukogawa," which reopened after renovations. I arrived at 6:46 PM and the restaurant was not full, so I was seated promptly. I ordered the "Eel Rice Bowl (large) for 4,800 yen" and the "Eel Liver Soup for 50 yen." The prices have gone up since my last visit, but the quality is still worth it. I received some pickles first, followed by the eel liver soup at 7:12 PM, and then the main dish, the eel rice bowl, arrived. Opening the lid revealed delicious-looking eel, making me feel happy. I sprinkled some sansho pepper on top and enjoyed the tender, juicy eel. It was just as delicious as before, and I felt truly satisfied. The eel liver soup had a rich flavor, and the pickles were a nice palate cleanser. I finished the meal in no time. Thank you for another wonderful dining experience.

This restaurant has a significant difference in review ratings, so it's worth paying attention to. I made a reservation at 10:30 in the morning and arrived at 12:00. In between, I waited in line for 40 minutes at a dorayaki shop called Kameju. The restaurant seemed promising for enjoying eel. There was a sign indicating that reservations were full in front of the restaurant. Inside, a craftsman was constantly preparing eel near the entrance. The place was clean but had an old charm, with a somewhat outdated feel. The floor seemed like earthen, with mysterious dolls and posters around. The menu was handmade, which was impressive, but it tended to get worn out over time. The review of the meal might vary based on your initial impression of the place. I ordered una-ju medium, shirayaki medium, and liver sashimi (priced at 3300 yen + 3300 yen + 50 yen). The liver sashimi for 50 yen was a complimentary dish. First, eel crackers were served, and then shirayaki arrived in 10 minutes and una-ju in 20 minutes, which seemed too fast. The eel seemed slightly undercooked, with a slippery skin and a bit of a unique taste. The kabayaki was also slightly undercooked, lacking a fluffy texture, especially towards the tail. The sauce was thin and not too sticky, with a good balance of sweetness and saltiness. The rice was on the softer side, which I prefer, but some might find it too soft. Between una-ju and shirayaki, the shirayaki eel was significantly more delicious. Overall, the atmosphere of the restaurant, preference for the rice texture, and opinion on the sauce would determine whether you enjoy the place or not. Personally, I would appreciate it if they steamed and grilled the eel a bit more, but considering the lively atmosphere of Asakusa, this might be the norm. It was delicious overall.

Established in 1907, this long-standing eel restaurant in Asakusa has a charming and quiet atmosphere. It takes about 40 minutes from ordering to serving as they prepare and grill the eel upon order. The eel is thinly sliced but cooked to perfection, tender and melt-in-your-mouth. The sauce, which has been passed down since the establishment, is not too sweet and adds a light flavor. The grilled eel liver is also said to be delicious, so I would like to try it next time. The prices are reasonable, and liver sashimi is offered as a complimentary dish. It seems to be a popular spot for regular customers for everyday dining. Reservations are a must as walk-ins are generally not accepted.

A long-established eel restaurant that has been around for over 100 years. It is located very close to the Kaminarimon Gate. It was difficult to get a reservation, but I finally managed to go. The eel set meal is priced in the 4,000 yen range, which is reasonable. The eel is tender with a refreshing sauce that is not too sweet. I appreciate the fact that it doesn't rely too much on the sauce. What surprised me was the price of the eel liver dish - only 50 yen! I visited the restaurant in the latter half of last year, before it was rebuilt. It seems to have been renovated now. I hope the taste hasn't changed!

When it comes to Asakusa eel, people often think of Maekawa-san, but there is also this place! Located in a residential area, the old building has a nostalgic atmosphere. There is a sign at the entrance indicating that it is fully booked for the day, so it's recommended to call ahead before going! Near the entrance, there are sunken tables and counter tables, and there is a tatami room in the back. They offer eel dishes like eel rice bowls and grilled eel, but this time I had the eel rice bowl with soup. First, a large bowl of eel liver soup is served! After a while, the standard eel rice bowl packed with eel arrives. The eel is fluffy and tender, incredibly delicious. The sauce is not too sweet, perfectly complementing the rice. It's so delicious that you'll finish it in no time! ^_^

I visited Asakusa on a holiday after a long time. I decided to eat eel and also exchanged some foreign currencies into Japanese yen due to the favorable exchange rate. I used a currency exchange machine at a convenience store since Asakusa is a popular spot for foreign tourists. I felt refreshed after exchanging the foreign currencies into Japanese yen. I chose a traditional eel restaurant that was established in 1907. Although I didn't have a reservation, I was lucky to be seated at a small table for six people. The other customers had all made reservations. I ordered a beer and waited for the eel dish, snacking on eel bone crackers. The restaurant is very old, and I wondered how it survived events like the Great Kanto Earthquake and World War II. The prices were reasonable, with the most expensive dish costing around 4,000 yen. The restaurant was dimly lit, reminiscent of old Japanese houses. The ambiance felt like time had stopped, with a small household shrine adding to the atmosphere. The eel dish was excellent, with generous portions and a not overly sweet sauce. The liver dish was surprisingly cheap at around 100 yen, but it had a subtle flavor. The restaurant had a small kitchen where the eel was prepared, but the smoke didn't permeate the dining area. Overall, I was very satisfied with the meal. Afterward, I walked along the Sumida River towards my old apartment near Kiyosu Bridge, passing by Asakusa Temple for the first time in over 10 years. It was a pleasant way to spend the holiday.

Established in 1907 (Meiji 40), this eel restaurant is a longstanding establishment with a history of 115 years. The building, although not from the Meiji era, was built in the Showa era around 1945. It is an old single-story house with a narrow entrance. Upon entering, the kitchen is on the left, a small raised tatami area on the right, tables in the center, and a tatami room or additional tables at the back. The walls are adorned with sumo rankings, kabuki posters, woodblock prints, ukiyo-e, and handprints of sumo wrestlers, giving a sense of history and nostalgia. It truly exudes a retro vibe, reminiscent of Showa-era nostalgia. I chose the raised tatami area, but the table is of Showa-era size, very small and only enough for one person. This old eel restaurant retains the traditional Showa size, typical of old eel or tempura establishments. I ordered a medium-sized Sapporo beer for 600 yen and liver skewers for 700 yen. The beer served was Sapporo, not Asahi. Bone crackers were served as a snack, crispy and delicious. While enjoying the bone crackers and pickles, the liver skewers arrived in just 15 minutes. The skewer was large, with about 6-7 pieces of liver grilled perfectly. The liver was flavorful and not bitter or gamey, making it a perfect accompaniment to the beer. Next, I ordered the deluxe eel rice bowl for 4,300 yen with an extra portion of rice for 100 yen and liver soup for 50 yen. The eel rice bowl arrived with 1.5 eels overflowing from the bowl due to the extra rice. The eel had a beautiful glaze and was tender and flavorful. The sauce was lightly sweet and not overpowering, allowing the delicate taste of the eel to shine through. The freshly cooked rice was delicious, complementing the eel perfectly. The liver soup, served in a ceramic bowl, contained seaweed, shiitake mushrooms, Mitsuba (Japanese parsley), and liver, all lightly seasoned. The subtle flavors of the soup were enjoyable, and the portion was generous for the price. Overall, the meticulously prepared eel, cooked over charcoal, was exceptionally delicious. The light and refreshing sauce allowed the natural flavor of the eel to stand out, making it a delightful dining experience. The retro ambiance of the restaurant added to the cozy atmosphere, and I hope this traditional establishment continues its legacy as a renowned eatery.

Today, I made a reservation at "Hatsukogawa" in Asakusa by calling at 11:30 am on the same day. I was able to secure a reservation for the opening time at 12 pm. It seems quite easy to make reservations on weekdays. The restaurant opened a little early, just before 12 pm, and as soon as you enter, you can see eels being prepared on the left. The atmosphere of the restaurant is similar to "Ichibiki" in Nagoya, with a touch of Asakusa's charm and a slightly cramped feeling, but overall a nice ambiance. The interior is run by a family, with one person in the hall and one person cooking. When seated, towels and disposable chopsticks were already set on the table, along with shichimi (seven spice blend), soy sauce, sansho pepper, and toothpicks. When I asked about the difference between the medium and large portions of the eel, I was told it was just the size, so I decided to order the large portion. After about 5 minutes of sitting down, pickles were served, and the eel dish arrived 20 minutes after ordering. Let's dig in! ◾Eel Dish (Large) [4,300 yen] The eel dish came with three pieces, filling up the bowl, but the thickness was not that much. The eel was grilled in the Kanto style, tender and fluffy both inside and out. Personally, I prefer a more tender and fatty texture, so this was not exactly to my liking. It's a matter of preference. The standout feature was the saltiness of the sauce, with almost no sweetness. The saltiness overshadowed the umami of the eel. People who prefer sweeter sauces might not enjoy this as much. The rice was cooked to an average firmness. ・Pickles The pickles seemed to be stored in the refrigerator as the plate was cold. There was a variety of pickles, including Chinese cabbage, cucumber, daikon radish, and myoga, but the taste was just average. ・Eel Liver Soup The ingredients included shiitake mushrooms, wakame seaweed, and kabosu citrus. The shiitake mushrooms were a bit underwhelming for me, as they stood out more than the flavor and aroma of the liver. The refreshing taste of kabosu added a nice touch. The service was a bit indifferent. In another table, a customer who ordered alcohol was served tea instead, but there was no apparent apology. It was a bit disappointing. The atmosphere in the restaurant was lively, with regulars and locals chatting happily. I could feel the charm of Asakusa. Also, the phone kept ringing for reservations while I was there. The next available slot after 12 pm was at 1:15 pm. Please keep this in mind when making reservations. Thank you for the meal! I don't think I'll revisit this place. Thank you for reading up to this point.

I visited during the daytime after making a reservation. I ordered the following: Kagoshima-produced eel rice bowl (large) for 4,300 yen, Broiled eel (medium) for 3,300 yen, Eel liver soup for 50 yen, and Grilled eel liver for 700 yen. The eel rice bowl was not too sweet, with a sharp soy sauce flavor. The meat was soft and the fat content was low, lacking a crispy grilled flavor. I had the grilled eel liver and broiled eel first, along with some beer, so the amount of the eel rice bowl was just right. Overall, I was quite full. The broiled eel was also delicious and tender. I wanted to eat it with salt, but there was no salt on the table. I didn't have the courage to ask the staff (laughs). The eel liver soup had almost no flavor or aroma, it was mostly just hot water. I wondered if it was made incorrectly. The portion was also small, and the eel liver was tiny, but I accepted it since it was only 50 yen. I also wanted to try the liver skewers, but they were not available that day, which was disappointing. The service was below average. The female staff spoke politely but lacked hospitality. During the meal, the phone kept ringing frequently (at a non-stop level). Since all reservations were full at that time, it's best to make an early reservation before visiting. Reservations are accepted 1 week to 10 days in advance.

Visited on August 3, 2022, at 6:30 p.m. I called on a whim in the evening and was told that they were open for the night. When I asked if it was better to make a reservation, they said reservations were available for either 5:00 p.m. or 6:30 p.m., so I made a reservation for 3 people at 6:30 p.m. However, my eldest son, who had eaten ramen at 4:00 p.m., wasn't hungry, so my mother and I visited together. Even though we went from 3 people to 2, we were warmly welcomed. There was a sign at the entrance indicating that reservations were already full, indicating that it was quite difficult to visit. I had wanted to go for a long time, and today was my first visit to "Hatsuoigawa." The menu was simple, with a choice of one whole eel or 1.5 eels. The liver dish was an additional charge, which seemed a bit pricey. Today, we ordered "Unaju (medium) ¥3,300" and "Liver soup ¥50" for 2 each, "Shirayaki (medium) ¥3,300" and "Rice ¥250" for 1 each. First, three servings of "pickled vegetables" that came with the eel arrived. It was clear from the number that it wasn't for each person. The homemade pickled vegetables were delicious, and we finished them before the rice arrived... which turned out to be a mistake. After about 15 minutes, the "Shirayaki" arrived. The eel was small but beautifully grilled. My mother, who is over 80 years old, said it was her first time eating Shirayaki. Unlike Kabayaki, Shirayaki allows you to taste the eel's flavor directly, and it was so delicious that I always order it when it's on the menu. Next, the "Unaju" and everything else arrived. The Unaju had the same-sized eel as the Shirayaki but was covered in sauce, giving it a different appearance. It looked very beautiful. The taste was different from other restaurants as the sauce wasn't too sweet. It was described as "dry" by a reviewer, and that was spot on. The sauce didn't interfere with or mask the taste of the eel, making it delicious. We quickly finished the Unaju and moved on to the Shirayaki and rice, but there was a lot of rice. It was packed in a box, equivalent to three bowls of rice. Not enough eel! I ate all the pickled vegetables!! As I divided the Shirayaki into smaller portions, I tried to balance out the large amount of rice. Even the remaining one-third of the Unaju that my mother left had to be used as a side dish for the rice. We managed to barely finish everything in a delicate balance. If there was so much rice, we should have ordered the "large" size for the Shirayaki and Unaju. The biggest issue was that I ate all the "pickled vegetables" first (laughs). In any case, we enjoyed the delicious eel with a tradition of over 100 years. Thank you for the meal.

I visited Hatoko-gawa for the first time, despite being a neighbor for a long time. It seems that reservations are now required. The orchids in front of the store might be for a celebration of the store's long history. The interior is filled with a charming Showa era atmosphere. The seating in the back is a bit slanted, but it adds to the character of the place. As for the eel, it was very tender and had a fragrant aroma. The sauce was on the less sweet side. Having such restaurants is perhaps the best thing about Asakusa.

This is my first visit to a restaurant that requires reservations, and it has been a long-awaited visit. The atmosphere of the restaurant exudes a strong sense of tradition. The eel is prepared after ordering, so it takes a bit of time, but that is also part of the enjoyment. The eel, steamed and then grilled, is moist and delicious. Above all, the secret sauce that has been passed down for many years is exquisite! Its slightly spicy flavor pairs perfectly with the eel.