One month left until the end of the year. I decided to treat myself to a luxurious lunch as a way to motivate myself. I'm sorry. I'm going to have Hitsumabushi. There is a plaque on display at the restaurant, most likely from a site like Tabelog, probably from China or somewhere similar. It seems that restaurants in areas with many foreign tourists often receive awards. The name "Unatomo" is used by several shops nationwide, but I don't know if they are connected. They use eels from Mikawa Isshiki in Aichi Prefecture here. I actually prefer Unaju, but since Hitsumabushi is their specialty, I decided to go with that. It takes about 20 minutes from ordering to serving, because it's eel. Hitsumabushi - ¥3,300. Two important things to remember. 1. Before opening the lid of the Hitsumabushi dish, be sure to remove your mask and smell the aroma of the eel as soon as you open it. 2. Pour the sauce on the eel on the table before transferring it to the rice bowl. There are four ways to eat Hitsumabushi. (1) As it is (2) With condiments added (3) Ochazuke (4) Your preference. (1) As it is. Cut the eel in the box into quarters with a spatula, transfer one piece to the rice bowl, and eat it as it is. The chopped soft eel mixes into the rice unexpectedly at a timing that is not what you expected. This unexpected timing of interaction is the source of pleasure. (2) With condiments added. Seaweed, wasabi, green onions. Pour these on and mix them in. It's definitely delicious. The wasabi is not spicy, but adds flavor. (3) Ochazuke. Pour the soup stock over it, add the condiments again, and enjoy. It becomes a completely different dish. Adding a little extra sauce enhances the flavor. It's a shame that the aroma and sauce that come with the eel are washed away by the tea soup. But everything is properly on your tongue, so you don't lose out. (4) Your preference. Choose your favorite way to eat from the above methods and finish the last quarter. Well, let's go with "as it is". Just as it is. The minimal combination of eel, rice, and sauce really brings out the best in each other. Yes, this is good. It's delicious. Thank you for the meal. I didn't have much time, so I ate quickly without hesitation. The balance is such that there is very little eel compared to the amount of rice, but the taste is very delicious. The charm of Hitsumabushi has been upgraded. The eel from Kanto was delicious.

Steamed grilled eel is my favorite, but can I be happy with Kansai-style grilled eel?! It's our regular treat using the shareholder benefits, with my eel-loving wife and son, a total of 3 people visiting! Eating eel at a restaurant somehow makes me feel a unique "happiness" that I don't get from other dining experiences. And this "happiness" seems to lose its value if enjoyed weekly or monthly. Having it 2-3 times a year seems to maintain its value. My son ordered the two-tiered hitsumabushi with extra rice. He usually eats lightly, and never orders extra rice when dining out, but always does when it comes to eel restaurants. My wife ordered her usual Takumi set with less rice! The Takumi set includes hitsumabushi, liver soup, eel roll, and grilled liver. I ordered eel roll and grilled eel, with a bottle of beer instead of rice! The hitsumabushi group enjoyed their meal in their own favorite way, but the difference between Kanto-style steamed grilled eel and Kansai-style grilled eel that started last time we visited was a topic of discussion. The three of us, except for our daughter, prefer the fluffy texture and sweeter sauce of Kanto-style grilled eel, but our daughter seems to like the overall crispy texture of Kansai-style grilled eel. She mentioned that with this texture, the prickly feeling of small bones is less noticeable. For me, I understand that this is not due to the difference in grilling, but because the hitsumabushi uses minced eel instead of whole eel, unlike the Kansai-style grilled eel. This is because when I eat the Kansai-style grilled eel as shioyaki or kabayaki, I don't feel that much hardness in the texture of the meat, except for the skin. While we were discussing this, my son stole more than half of the shioyaki, so we ordered an extra kabayaki. Indeed, both the shioyaki and kabayaki are delicious with tender meat. Being able to enjoy this with beer is truly "happiness." I have always believed that Kanto-style grilled eel is the best, so I rarely ate Kansai-style grilled eel, but now that I have started eating this Kansai-style grilled eel, is it because of that? Even though the texture may change slightly due to the difference in grilling, eel is still delicious and a food that makes me feel "happy"!

When I feel like eating eel, I often go to this restaurant. They have a great selection of children's menus, and the kids' meals arrive first, which is convenient. Although the adult eel dishes may take a bit longer to come out, the broth served with the hitsumabushi is delicious. My husband is happy with the fresh cucumbers and tomatoes.

It was average. The prices were relatively reasonable, and the restaurant, considering it's inside Yodobashi Akiba, was quiet and calming. The taste was not bad, but not incredibly delicious either. It's a good place to stop by when you feel like having some eel.

On Wednesday around 8:00 PM, I visited for the first time in about 7-8 years. Despite it being a weeknight, the restaurant area of Yodobashi Akiba was bustling. There seemed to be a higher percentage of foreigners. I ordered the three-tiered Hitsumabushi (5800 yen) which came with liver, pickles, broth, and three condiments (seaweed, kujo green onions, wasabi). It took about 20 minutes to arrive, indicating that they provide freshly grilled eel rather than pre-made. The eel used was "Unahime" from Mikawa Isshiki (Aichi Prefecture), a reputable domestic brand which is reassuring. However, despite using Binchotan charcoal, there was no charcoal aroma and the eel seemed to have an unpleasant aged fat smell. It was a bit of a waste of the domestic brand eel. Additionally, there was an overwhelming amount of rice overflowing from the container, creating an imbalance with the eel. The excessive amount of rice overshadowed the eel in the three-tiered dish. Considering the price, it was a bit disappointing. If you are casually looking to have eel while shopping, it might be okay, but I wouldn't recommend this place if you specifically came for the eel.

- Ordered two Chef's Special Sets (\4,400 each) and a bottle of Hiraizumi sake (\1,100). One of the Chef's Special Sets was changed to chicken liver skewers. The sake wasn't really to my liking. It had a lingering aftertaste and was not easy to drink. - The first soup in the Chef's Special Set was delicious and impressive. The chicken liver skewers were also tasty, with a savory aroma from being seared, similar to yakitori. However, as I ate slowly, they cooled down and lost some of their deliciousness. - The hitsumabushi was delicious. It was perfect with the table sauce, but even without it, it had a rich flavor and was good even with a light taste. I enjoyed it with condiments, broth, and toppings. Everything was delicious, and the ability to enjoy without getting tired of the taste was great. - The restaurant was crowded around 11:30 during lunchtime, so I wrote my name in the reservation book outside. I was able to enter the restaurant about 45 minutes later.

This popular restaurant always has a waiting line whenever you go. I tried Hitsumabushi here for the first time and have been coming back with my family occasionally ever since. Our go-to order is the Hitsumabushi with five kinds of toppings. The large serving is overflowing and free of charge! We also enjoy pairing it with Japanese sake, particularly the Ishizuchi. Highly recommended!

I went to a restaurant where you can eat eel and hitsumabushi, and this time I chose the two-tier hitsumabushi. It was quite voluminous, but the flavor was just right and I didn't get tired of it with the condiments and ochazuke. I felt that the price was reasonable for the amount of food. I would like to visit this restaurant again. *The rice portion was large, so next time I will ask for a little less.

Wow, what a surprise! There's a terrible thunderstorm with heavy rain! Today, I was planning to take my daughter out to Asakusa with my wife, but the strong wind and rain forced us to take shelter in the parking lot for 50 minutes!! The wind was so strong that bicycles were flying in front of us! Even if you use an umbrella, it breaks in less than a second! I dropped off my wife and daughter at a dry spot near the station and headed to the parking lot, but I couldn't get out of the car for a while due to the heavy rain (￣◇￣;) When it finally let up a bit, I braved the rain and reunited with my family after an hour apart ( ; ; ) We had dressed up for the occasion, but ended up completely soaked (T . T) Since we never know when it will rain again, we changed our plans! Let's go eat eel in Akihabara instead ♫ Oh, it's raining in Tokyo now too (＞＜) This place, "Unajou," is located inside Yodobashi Camera. It's a weekday, so there were about 3 groups ahead of us in line. We were seated in no time. I said, "I want to eat ramen after this!" My daughter said, "Me too!" So, we all ordered the regular eel bowl (3300 yen) ♫ You can choose the amount of rice you want, but we have ramen waiting for us after this! We all went with the regular size. Oh! The hot towel feels so nice! My daughter said, "Eek! Dad, stop it (＞＜)" I asked, "Why?" She replied, "It's dirty!" Wiping your face with a hot towel will get you scolded by your daughter, and using an umbrella with your name written on it will get you scolded by your wife, being the head of the household is tough (￣◇￣;) Wow, I'm excited! I wish I didn't eat eel two days ago. Oh well, I love it! Now, the moment of truth! Opening the lid is always the most exciting part! So, here we go, opening the lid ♫ The eel bowl may not be as impressive as the eel over rice, but eel is always delicious! There are four ways to eat eel over rice. First, as it is, then with condiments on top. Next, with tea broth poured over it. Lastly, eat it however you like. So, let's start by eating it as it is ♫ Delicious! Needless to say, it's delicious! It's grilled with a strong flavor overall, and the crispy skin is delicious (^ω^) Next, with condiments on top. I added green onion, wasabi, and chopped seaweed. The wasabi and green onion give it a nice kick! This might be even tastier than eating it as it is! And then with tea broth. I see. So, the crispy skin is for this tea broth! Because the skin is crispy, even when you pour the broth over it, it remains crispy and delicious. Now, which way should I eat it last? In the end, I ended up eating it the same way again, haha. Because it's all delicious. Wow, it was delicious! Very satisfying! I think I have room for ramen now!

Passing by the restaurant I've always wanted to try for lunch, I noticed that there was only one couple waiting outside today, instead of the usual 5 or 6. I took the chance and asked the staff how long the wait would be. They said I could be seated right away if they cleared up quickly. I decided to wait and ordered the deluxe eel rice bowl since I had just had hitsumabushi in Nagoya recently. The staff were very generous with the portion size. The eel was even better than the one I had in Nagoya, with a perfect balance of flavors. The rice was delicious too, and the sauce was just right - not too sweet or heavy. It was a satisfying lunch that made me feel motivated for the rest of the week and next week.

I found a Hitsumabushi restaurant in Akihabara. The interior is beautiful and the atmosphere is great. I started with a 5-item appetizer platter, each dish is a single item but you get to try 5 different ones, which is a good deal. They were all delicious. And then, the main Hitsumabushi dish, just like in Nagoya, served in a round container with four sections to enjoy. It's located near the station. I found a great restaurant.

The outer layer is crispy, while the inside is fluffy in this eel rice bowl. The main store is in Nagoya, so you can enjoy the crispy texture typical of Nagoya. The restaurant was somewhat crowded, but we were able to get in without waiting around 7:30 pm on a Saturday. It was even more delicious when sprinkled with sansho pepper.

I wanted to use my shareholder benefits, so I decided to visit this restaurant after a long time. It was around 7:30 pm on a weekday, and there were about 8 people waiting in line. I ordered the "Takumi Omotenashi" and the 5-kind assorted set. The quality was as reliable as ever. The rice was delicious (and you can get a free large serving). I was very satisfied once again. I wish the alcohol was a bit cheaper. Thank you for the meal. It was delicious. I will come back again!

I went without a reservation on the weekend, so I waited for about an hour, but it was worth it. The eel was fluffy and delicious!! I ordered a double portion of hitsumabushi, so it was very filling and the broth was also very tasty. The restaurant is located above Yodobashi Camera, but the interior was very calm and relaxing.

There are options for Hitsumabushi with 2 layers or 3 layers like a mille-feuille. You can get extra rice for free, and there are unlimited refills of broth and condiments. The eel sauce and sansho pepper are available on the table. I chose the 2-layer option. The restaurant was very popular and there was a 90-minute wait during lunchtime.

On the 1st of every month, it's eel day at our house. It's been a while since we visited this place. It's always crowded here, so making a reservation is recommended. The eel is plump, without any smell, and has a firm and satisfying texture. I'm not a fan of the soft and melty type, so I prefer a solid texture. It was delicious. Thank you for the feast.

I indulged in a rare treat of eel at a quiet restaurant, savoring it slowly made it even more delicious. The Hitsumabushi (large portion) was neatly arranged with tender eel that had a beautiful, soft texture and a slightly crispy surface. The condiments included green onions, wasabi, and seaweed. When poured with the rich broth, it turned into a flavorful rice bowl. Adding the thick tea-based sauce and sprinkling some sansho pepper enhanced the juiciness of the dish. It also came with a serving of eel liver, leaving me completely satisfied!

Yodobashi Akiba's restaurant floor has a place where you can enjoy Nagoya-style hitsumabushi in Tokyo's Akihabara district. It's been a while since I had eel in the city, and I was thrilled to have hitsumabushi, which I love. At this place, you can choose from one layer, two layers, or three layers of eel. The one-layer option comes with soup for 3,300 yen. It's a light portion that allows you to enjoy about four bowls in a teacup, but on this day, they offered a free upgrade to a larger portion. My friend immediately ordered the larger portion, while I found the default size to be just right, so I shared a bit with my friend. As for the grilling method typical of Nagoya, it's just the way I like it. The skin is crispy, while the inside is moist. The eel from Mikawa Isshiki has no fishy smell, and the fat is not overwhelming, making it refreshing to eat. My favorite part is the third bowl, which I turn into ochazuke. It was delicious until the end. The cozy atmosphere of the restaurant, the friendly staff, and the comfortable environment for both solo diners and groups make it a welcoming place to visit. The low barrier to entry and casual atmosphere are also appealing.

When considering the price, it is probably on the cheaper side in Tokyo. Hitsumabushi (0.8 eel) is 3,300 yen (tax included), and the deluxe unagi rice bowl is also 3,300 yen (tax included). You can get free refills of condiments and extra rice. The meal comes with miso soup with eel liver and pickles. However, I would not recommend it for those seeking high-quality eel. The staff are all very friendly and helpful.

I ordered the grilled eel. The sauce on the rice was just right, not too overpowering, so I could enjoy it according to my taste. The set came with eel liver and eel rolls, which were delicious. The cucumber and cabbage side dishes were also tasty and served as a nice break between bites of eel. The female staff member had a warm smile and provided great service, making the experience even more delightful.

I visited Akihabara Yodobashi for the first time in a while. I went to my usual Unatomo for lunch to eat eel. Last time I had eel on rice, so this time I was in the mood for hitsumabushi, and ordered a two-tiered hitsumabushi. I also ordered a bottle of beer! They offered to give me extra rice as a service, so I accepted. While sipping on my beer, after waiting for about 15 minutes, the hitsumabushi arrived. It looked so delicious! I dug in right away. The first bite was just as delicious as I remembered. I felt so happy. I alternated between eating it as is and with condiments, but getting extra rice was a bit too greedy. The balance with the amount of eel was off, and my stomach started to hurt towards the end. Despite that, I finished it off with some broth. It was delicious. I will definitely come back again!

Located on the restaurant floor of Yodobashi Akiba, there is a restaurant serving hitsumabushi (grilled eel over rice). They also offer the traditional unagi (eel) rice bowl. The interior of the restaurant has a Japanese style with greenery, creating a cozy atmosphere. There are about 7 table seats and a counter seat at the back for solo diners. Due to having a lot of baggage, I was seated at a table seat and carefully selected my order from the menu. After some contemplation, I decided on the two-tier hitsumabushi. The menu includes liver soup and pickles, along with condiments such as chopped seaweed, wasabi, and green onions, which are refillable. The hitsumabushi turned out to be larger than I had imagined, with a generous amount of rice underneath nicely grilled eel. The eel had a strong flavor due to being grilled instead of steamed, giving it a rich and wild taste. The charcoal-grilled eel was crispy on the outside and tender on the inside. I enjoyed it as is, then tried it with sansho pepper, and finally with condiments, broth, and rice to vary the taste. Everything was delicious, especially the combination of eel and sansho pepper. Despite enjoying the meal, I couldn't finish all the rice and had to give up. The liver soup and pickles served as palate cleansers were also tasty. Overall, it was a delightful dining experience, but it would be even better if it were a bit more affordable.