The other day, I became friends with Junji Nishimura, who works at the long-established eel restaurant "Tsukiji Miyagawa Honjin" on Facebook. We made plans to have eel and talk about eel while eating together on a day off that matched. Nishimura kindly made a reservation for us at "Unagi Uomasa" near Hirai Station on the JR Sobu Line. We walked along the bustling street after exiting the south exit of Hirai Station, turned right at the first traffic light, passed by Nishimura Memorial Hospital and Kawashima Maternity Clinic, and saw the sign for Uomasa. There is a deer sign on the right side of the entrance with flowers arranged. The interior is designed to be visible from the outside through glass, creating an elegant atmosphere. The restaurant is filled with attention to detail, with a relaxing space and no pushiness. There are two 2-person tables and two 4-person tables, with two private rooms at the back. All the tables had a "Reserved" plate on them, indicating that they were fully booked. I am grateful to Nishimura for making the reservation. We started with a toast with beer. The appetizer was "Simmered Koya Tofu," which had been carefully prepared and had a deep flavor. The recommended dishes, written on a handwritten menu, included a variety of Japanese dishes and appetizers. Nishimura chose the unusual "Herring Namero," which is a fresh fish that is difficult to preserve. Being able to serve herring as namero raw is a testament to a reliable procurement route. The fish had a good fat content and was packed with flavor, with no fishy smell at all due to being made into namero. Delicious! Another dish was the "Simmered Natural Yam and Age," which had a gentle flavor. The cooking method allowed you to enjoy both the sticky and fluffy textures of the natural yam. We switched to Ehime's "Kagiya Unfiltered Junmai" from the local sake menu. Sake goes well with delicious Japanese cuisine. While eating the "Dashimaki Tamago," Nishimura told me that he had won first place in a tamagoyaki contest with about 70 participants in a famous gourmet magazine. He mentioned it casually, so it didn't sound like bragging but rather showed his sophistication. Nishimura had started a "Business Owners Exchange Meeting." According to him, business owners have similar aspirations and fears. They want to share their aspirations and fears, mutually prosper, and pass them on to the next generation. I think this idea comes from his experience as a 17-year veteran craftsman at a long-established restaurant and his family running a company. The meeting held last month was a great success with participants from Tokyo, Shizuoka, and Ishikawa. We ate, drank, and the conversation never stopped. The "Shirayaki - Tokujou" we ordered earlier arrived. The combination of shirayaki and sake was irresistible for eel lovers! For the finale, we had the "Unaju - Jo." The scene where the lid was opened was captured in a video, and Nishimura helped with the liver sucking part, a joint effort. The slightly sweet and light sauce complemented the eel and rice well. The firmly cooked rice had a light and fluffy texture, which I personally liked. The aroma of the charcoal further enhanced the taste of the eel. Nishimura put it in the bowl for me. We had dessert and it was a wonderful meal! The current owner, Kiyoshi Suzuki, who had some free time, came to our table, and the three of us had a conversation about eel. The restaurant, which has been in business for over 60 years, has continued to inherit its flavors while evolving its store and cuisine under the current owner. Both Nishimura and I were very interested and found the conversation very meaningful. By the way, "Unagi Uomasa" in Yotsugi is said to be the younger brother's shop of the previous owner. The more we talked, the more we felt that affection is important... showing love and care for ingredients, customers, the restaurant, and family. A new and good encounter may be the best gift to oneself.

Eating out every day to conquer the top 100 restaurants. Today, I visited a famous eel restaurant in Hirai called Uogashi. It's known for its eel dishes. I arrived at the restaurant around 6 pm on a Saturday night. The restaurant is located in a small alley that mixes residential and shopping areas. I was able to make a last-minute reservation for this time slot. The restaurant, established in 1954, is a long-standing establishment. There is another restaurant with the same name in Yotsugi, but it seems to be a different place. They use a secret sauce passed down through three generations and use high-quality eel depending on the season. They cook the eel using the Kanto-style method with Kishu Binchotan charcoal. I'm not very familiar with eel, so I looked up the differences between Kanto-style and Kansai-style. Kanto-style involves cutting the eel along the back and steaming it after grilling, while Kansai-style involves cutting it along the belly and not steaming it after grilling. When I arrived at the restaurant, I was seated at a table in a raised area. The Hanacourse I ordered for 5,800 yen was served. It included appetizers, a sashimi platter, tempura, eel on rice, soup, and pickles. The tempura included eggplant, lotus root, shrimp, and okra. The sashimi was tuna, squid, and striped jack. The quality of the sashimi and tempura was much better than typical tempura or seafood restaurants. The eel on rice was plump and had a sweet flavor. The sweetness of the sauce was also perfectly balanced. The restaurant was full of customers. The only surprising thing was that they served water in paper cups for self-service, but it must be because they were so busy. I definitely want to come back to this restaurant.

Before the store opened around 11:25 am, and even after it opened, no one answered the phone no matter how many times I called. When I arrived at the store, there were only about 5 groups of customers, and there were two floor staff members, so I wondered why they couldn't pick up the phone. When I arrived at 12 pm, I was told that they had run out of regular eel for the day, so the only option was to order the premium eel. Despite the fact that prices have been increasing for over six months, the official menu (on Tabelog) has not been updated. Even when I pressed the call button, no one came immediately. I could hear other customers calling out for assistance multiple times, but the staff still did not respond. They would leisurely come out from the back. I visited with my child, who was sitting quietly without crying or screaming, but suddenly a female staff member came to our table and said, "If your child cries, please take them outside because there are important guests here." Of course, I understand that it is a decent restaurant, and if my child cried or screamed, I would leave, but I would have preferred to order for takeout if I could have gotten through on the phone. There's a way to communicate that makes both parties feel comfortable, right?

It's been a while since I had unagi donburi. I occasionally eat it because it offers good value for money. This time, I decided to treat myself to a premium unagi donburi, and I could tell that it was made with natural eel. In fact, there was a slight earthy smell, but it wasn't off-putting and actually reassured me that they were using natural eel. It's the Kanto style of grilling the eel, steaming it first before grilling. Personally, I think it would have been even more delicious if it was grilled a bit more intensively.

Finally, my 2000th post is a memorable one with a delicious eel rice bowl. For this special occasion, I went to a restaurant called Gyomasa near Hirai Station for lunch. I had tried to visit once before, but they were unexpectedly closed, so this was my first time here. I arrived at 1:30 pm, just before the restaurant closed at 2 pm for lunch. The sign said they had already sold out of the regular eel rice bowls, so I ended up getting the special eel rice bowl. It was served to me in about 20 minutes. When I opened the box, the eel looked beautiful! The size, the grilled skin, the color, the aroma - everything was amazing at first sight. When I put my chopsticks in, the eel was so tender and fluffy. The taste of the sauce was slightly sweet and savory, just to my liking. The fat was also well-marbled, making it a truly delicious eel dish. I will definitely be coming back here again.

I made a reservation over the phone for Monday at 12 o'clock and when I arrived, my meal was served right away. This was a good decision as the first time I visited, I had to wait quite a while after ordering. It seems that the prices have gone up since the menu was printed. I tried the Special Extra Large Eel Rice Bowl for 6,100 yen plus tax and the Two-Tier Extra Large Eel Rice Bowl for 8,000 yen plus tax. I couldn't really tell the difference between the two, but the eel was fragrant and fluffy, and very delicious. Both the eel and the rice had a generous portion, so even without the two-tier option, I was satisfied. I couldn't finish everything, so they kindly packed up the leftovers for me. When I left, I noticed a sign saying that lunch service for the day had ended, so I wonder if they only serve lunch once a day?

This is my first time having eel, which I love! I arrived almost at opening time and was seated right away. About 15 minutes later, the eel bowl I ordered arrived. It consisted of two halves of eel, with the tail ends. The aroma of the charcoal-grilled eel around the tails was particularly enticing, making my appetite grow. The eel was soft and fluffy, and the rice portion I ordered was just right. The eel was generously coated in sauce and I enjoyed it until the very last bite.

I was treated to a delicious eel meal by my daughter's husband who lives in Hirai (^^)/ It takes time to prepare the eel after ordering, but it's worth the wait for the delicious eel (laughs). I had made a reservation and was seated at a table where I could see a little bit of the outside, with a narrow courtyard-like passageway (smoking area) that was designed to be hidden from the road, and it was also beautiful and stylish (*'▽'). I ordered the "jo" unagi, which is the top quality among the three options of jo, tokujo, and tokutokujo. While waiting for the eel to be grilled, I ordered some yuba and enjoyed it deliciously. After about 40 minutes of waiting, the eel was served!! It had a fragrant and delicious aroma, and it was really tasty~ヽ(^o^)丿 It was the taste of an eel restaurant that I hadn't had in a long time!! Truly the taste of a long-established eel restaurant (　´∀｀)bｸﾞｯ! I am grateful to my daughter's husband for treating me to such delicious eel♪

Unagi specialty restaurant "Uosho" in Hirai, established in 1954, is a renowned eel restaurant that has been selected as one of the top 100 eel restaurants. They use a secret sauce passed down through three generations and cook the eel using the Kanto-style method over Kishu Binchotan charcoal. I ordered the special Unagi Don for 6,710 yen. Unfortunately, they were sold out of liver skewers. The eel was cooked surprisingly fast, in about 20 minutes. The aroma of the Kishu Binchotan charcoal was amazing and really whetted my appetite. The eel was thick and tender, bursting with flavor. The sauce was rich and sweet, perfect for pairing with rice. Next time, I would like to try the seasonal natural eel. It was a high-quality Unagi Don experience.

I visited the restaurant on a weekday afternoon long past lunchtime. My order included: - Grilled eel liver - Grilled eel fillet - Eel rice bowl - Beer - Sake (Shiragiku from Tosa) I had originally planned to order the special deluxe eel rice bowl, but I decided to go for the natural (market price) eel instead. It was said to be from Okayama. The price varied depending on the size, so I confirmed that I wanted the most expensive one, priced at 12,000 yen. They brought out a live eel and asked me which one I preferred. I ordered one and they prepared it for me. I asked for half grilled and half eel rice bowl. The taste was excellent and I was very satisfied. The service was also good. One thing that caught my attention was that after showing me the eel before preparation, the table was left wet with bucket water and they continued serving dishes and drinks without wiping it. Water was self-service in paper cups, which I assumed was to avoid contact due to the pandemic. I was also asked for feedback on the taste, which was a bit awkward as I'm not good at describing flavors. Overall, I would like to visit again.

The quality of eel varies between regular and premium. This time, I splurged on the premium option, ordering a two-tiered eel dish that cost over 8000 yen. I was looking forward to it as it had been a while since I last had eel. When the box arrived, it was filled with a large piece of grilled eel and piping hot rice, making me doubt if I could finish it all. The grilling and flavor were top-notch, and I would love to eat it again. It might be a waste, so next time I may opt for just one tier of the premium eel. My wife had the hitsumabushi, which arrived quickly and was reasonably priced.

I made a reservation at 6:30 pm on a Friday after finishing work early. There were a couple of groups of customers already enjoying drinks. I arrived by bicycle, so I only ordered food. I ordered the "Unaju" (eel bowl) - Regular for 3,190 yen and the "Unaju" - Special for 4,290 yen. After about 15-20 minutes, I received my meal which included eel liver, pickles, and the eel bowl. When I opened the lid, I was excited to see the perfectly grilled eel. The taste was elegant and refined. The sauce was not overpowering, allowing me to enjoy the crispy texture of the eel. The firm and flavorful rice paired well with the eel. Sprinkling a bit of sansho pepper added a refreshing aroma. The eel liver was rich in flavor and the pickles were well-marinated. It was a satisfying meal, perfect for a luxurious weekend dinner.

On Sunday, I came to Hirai Station because the poppies at Hirai Sports Park are in full bloom! I made a reservation for 12:00 pm on the same day. The location in Hirai is not too crowded even on holidays, so it's nice that you can make a reservation on the same day. I ordered the premium eel rice bowl. Since it was a day off, I also ordered a bottle of beer and Yamagata beef tataki... Unfortunately, they were out of liver skewers. Eel rolls and pickled vegetables were also not available. By the way, when you order beer, you get a small appetizer (200 yen). Premium eel rice bowl [3,900 yen] + Yamagata beef tataki [1,380 yen] The Yamagata beef tataki arrived about 7 minutes after ordering. The umami flavor of the Yamagata beef was delicious, and the simple sauce with grated radish added a spicy kick that went well with the beer! At this point, there was an irregularity as a really tiny fly was on the table. The staff apologized and quickly got rid of it, then kindly offered us a complimentary sashimi. Thank you. I didn't mind at all, but this kind of consideration is wonderful. I ordered another beer to show my appreciation (laughs). And then, the main dish, the premium eel rice bowl, arrived in about 30 minutes! Let's dig in! When you open the lid, the aroma of charcoal is nice. This is the scent of the carefully selected Kishu Binchotan charcoal. Even an amateur can tell. It has a slightly fragrant and crispy texture. The secret sauce that has been passed down for over 60 years since 1954 is just an accent, allowing the flavor of the eel to spread in the mouth. The rice was just the right firmness. There were three types of pickles, each with a different taste. The cucumber pickle was salty, the radish was lightly seasoned, and the pink pickle was not too salty, but since it was finely chopped, it had a refreshing taste that whetted the appetite without the need for chewing! The liver was also delicious. A well-balanced eel rice bowl that was satisfying in taste for the price! The service overall was good. Thank you for the delicious meal!

Hirai no Uomasa-san. I was looking for an eel restaurant in this area and this is my first visit. Uomasa-san is located in a residential area and seems to be loved by the locals. The local atmosphere is very pleasant. On this day, I had the following: Unaju (deluxe), firefly squid and rape blossoms salad. It took a little while for the Unaju to arrive. Before that, the firefly squid salad arrived. It might be from Toyama... one of the enjoyable seasonal ingredients. I feel like I am enjoying spring with the rape blossoms. It's delicious. About 30-40 minutes later, the Unaju arrived. Liver soup and pickles were included. When I opened the lid, there was a nice aroma of the sauce. The eel was plump and nicely grilled in the Edo-style. Although the color wasn't very dark, the texture and aroma on the surface were excellent. It was incredibly delicious. A wonderful Unaju experience.

Today, I went to "Uogashi" for some eel! Unlike Kansai style, the eel here is steamed in between, which takes a bit longer but results in a delicate and elegant eel with a soft skin and fluffy texture, prepared in the Kanto style. Served with the secret sauce that has been passed down since the establishment in 1954, this premium eel is a delight to savor. The restaurant takes great care in changing the eel's origin and using charcoal to grill it, ensuring that you can enjoy the best eel of the season. Lately, I've been obsessed with eel, and my food expenses are getting out of hand. *laughs* The zesty accent of sansho pepper and the aroma that spreads smoothly complement the eel's soft skin and fluffy texture, making it a perfect match with the secret sauce. As work reaches the end of the term and things get hectic, why not forget about the everyday chaos and treat yourself to a visit here? For me, I've been indulging in delicious food too much lately, but hey, it's all about rewarding yourself, right? To all the hardworking people in Japan - great job as always! It was really delicious!!! Thank you for the meal!!!

Menu - Small size for regular, larger size for special, 1.5 pieces for extra special, unique two-tier menu, and they also offer rare Kabuto-yaki! Ordered the special size! Shop - Brand new store, a few table seats in the front, a few tatami table seats in the back, very easy to get in, promising because it is well-maintained. Grilled liver - Hmm, amazing!! Extremely fresh, generous amount of liver on the skewers, perfect balance. Eel rice bowl - Delicious... Soft and fluffy eel as soon as you pick it up, with a slight chewiness from the skin. Not too burnt, but you can still taste the richness of the eel. The sauce is quite sweet with a good amount of saltiness, goes well with the rice. The rice is firm and fluffy, complements the eel well. Overall impression - Very satisfying, even with the special size, I was full. Glad I didn't go for a larger size. They also seem to have Hitsumabushi, not listed on the menu so be careful. Hitsumabushi seems to be a local specialty.

I made a same-day reservation by phone. I ordered the special eel rice bowl. It takes 45 minutes for the bowl to be served. While waiting, I enjoyed some beer (Sapporo Lager) with side dishes like simmered pork and daikon, and scrambled eggs with celery. The wait was not a burden, but rather enjoyable. Besides the eel, other dishes were also delicious. When the bowl arrived, the eel glistened beautifully. Each person received 1.5 eels. Today's eel was from Miyazaki. The sauce was clearly on the sweeter side. The eel had a fluffy and tender texture, ranking among the best I've had. Despite its softness, the eel's surface and outline were distinct. It wasn't very crispy, but considering the fluffy texture inside, the slight crispiness was intriguing. Edo-style eel is truly delicious. My experience today was definitely better than the score on Tabelog. Thank you for the meal. (4,3,3,5,5)

Local famous restaurant. However, it was a place that felt too local to visit. When it comes to high-end eel, I always feel like I want something a little more special. I don't want to settle for something nearby. This time, I visited without a reservation for Sunday lunch. We were seated in a sunken kotatsu room with background music of a koto playing, creating an atmosphere of luxury. I ordered the special deluxe eel rice with extra rice, grilled eel liver, and a cup of sake (Yukiotoko). I enjoyed the appetizer and grilled eel with a stylish sake cup, waiting for the eel rice to be served. It arrived sooner than expected, in about 30 minutes. The portion of both the eel and rice was larger than I had anticipated. It was a pleasant surprise, but the eel and rice were a bit different from my preferences. The eel had no fishy smell, yet the flavor and aroma of the eel were distinct. However, personally, I prefer it to be a bit more steamed and fluffy. The rice was a bit too firm. Well, this might be because I ordered extra rice. Despite my various complaints, overall, I think it was above satisfactory. I would consider coming back again.

I wanted to eat delicious eel, so I searched online and found this restaurant. The interior of the restaurant has a beautiful atmosphere. The food was brought to me in about 20 minutes after ordering. The eel was delicious, with a crispy texture, and cooked perfectly. The restaurant was a bit cold (maybe due to ventilation), but the staff were very attentive in refilling my tea, which I appreciated. It's a shame that there is no parking lot, but I would like to come back again if I have the chance.

I came here looking for delicious eel in an area close to Katsushika and Kameido, even though it's in Edogawa Ward, near the Hirai Station on the Sobu Line. It's a narrow residential area in the old town, but with many cheap coin parking lots nearby, making it easily accessible by car. We arrived just before the opening time of 5:30 PM, so we were the only customers. We ordered the top quality eel rice bowl for 4,290 yen. Even though it was labeled as "top quality," the menu actually had higher grades above it, so it was like the middle level. The eel was prepared after we ordered, so it took about 30 minutes for the eel rice bowl to arrive. While waiting, we enjoyed the scent of the eel cooking and quietly waited at our table. This waiting time is necessary for the eel to reach its peak deliciousness. When the eel rice bowl finally arrived, it was a masterpiece - the perfectly grilled eel glistened like gold, emitting a steamy aroma. As soon as we picked up a piece with our chopsticks and put it in our mouths, we were met with a rich sauce, the umami of the eel, and a soft texture. The rice, hastily scooped up, was incredibly delicious!! The eel liver was also plump and flavorful. This was the true path of eel in Tokyo, in the Kanto region. I will definitely come back again!

I went for lunch. The eel was a bit pricey, but it was delicious as expected! It took a while for the eel to come out, but that's normal, right? The portion size was just right! It was in a back alley and there were customers inside, so I think it's a popular place. Eel tastes similar everywhere, but I still like it!

I visited this place a short walk from Hirai Station South Exit. The background music in the store is the sound of a koto. I was seated at a table near the entrance. I ordered the "unaju" with less rice. It was served in about 30 minutes. The eel was tender and the rice was cooked perfectly. The liver in the liver dish was large and had a very nice texture.