Eel Charcoal-Grilled Hitsumabushi Minokana / Tokyo Kanda Main Store on Tabelog with a rating of 3.39. I had the Hitsumabushi with liver (served with rolled omelette, side dish, soup, pickles) for 6,950 yen at this eel charcoal-grilled specialty restaurant and my cheeks fell off in delight ❤️‍ The eel on this day was from Isshiki in Mikawa, Aichi Prefecture. The top is covered with one whole eel. The surface is crispy from grilling, while the flesh is fluffy and rich in fat. The sauce is rich and slightly sweet but not overpowering. It's my favorite flavor. The rolled omelette is fluffy and filled with dashi. It also comes with diced eel. It's so luxurious. The rice is top-quality special A-grade Koshihikari rice from Gifu Prefecture. It's a perfect collaboration. The liver is delicious. It's plentiful, sweet, and the sauce is crispy and rich. I couldn't help but smile. It's so delicious, I highly recommend it. Thank you for the feast.

Today, I visited the Unagi Charcoal Grill Hitsu-mabushi Minokin Kanda Honten, located just a 1-minute walk from Suehirocho Station on the Ginza Line in Chiyoda-ku, Tokyo. It was a special experience as the president happened to be there and I had the opportunity to hear valuable insights from him. Despite his young age, he was actually the head chef. I had made a reservation, so the food was served promptly. I ordered the set with liver called Liver-included Hitsu-mabushi Upper for 6950 yen. They always prioritize providing the highest quality eel, selecting the most suitable one from various regions each time. This time, they used eel from Miyazaki and finished it with the authentic Mino-style grilling from Mino City in Gifu Prefecture, known as Mino-jiyaki. The dish was made with premium Koshihikari rice from Gifu, resulting in an exquisite taste. The liver-included Hitsu-mabushi set was a lavish meal, with a generous lineup of dishes such as rolled omelette, side dishes, soup, and pickles, along with a large bowl of Hitsu-mabushi served in a special container. The liver with a sweet and savory seasoning was generously placed on top, adding richness to the dish. This eel dish, or rather Hitsu-mabushi, was incredibly delicious. I have been using Tabelog for less than two years, and I have visited my favorite eel restaurant 15 times a month, but the eel, or rather Hitsu-mabushi here, is truly delicious. It may even surpass the famous eel restaurant in Nagoya, known for Hitsu-mabushi. The staff kindly provided instructions on how to eat the dish. First, divide the Hitsu-mabushi into four portions using a spatula. The first portion is eaten as is, without adding anything. The second portion is enjoyed with the condiments provided. The third portion is turned into ochazuke by adding hot broth. Finally, the fourth portion is eaten in the favorite way out of the three. The sansho pepper used was Hida sansho, which added a fragrant and spicy kick. The eel was grilled in the unique Mino-style, which appeared crispy on the outside but moist and tender on the inside. Achieving this texture requires skillful grilling and years of experience. I usually only visit my favorite eel restaurant, but this place is undeniably delicious. The umami, or sweetness, of the eel remains intact due to the grilling method used here. It retains its nutrients compared to steaming. As a result, the flavor is significantly concentrated and enjoyable. The eating style of Hitsu-mabushi is similar to that of Nagoya. The rolled omelette and eel zaku served with the set were also delicious. The meal was concluded with a cup of tea made from the famous Sencha tea from Shirakawa, Gifu. The taste made me want to visit the main store in Gifu Mino. The service by the female staff was excellent, and the atmosphere inside the restaurant was beautiful and relaxing. I will definitely visit again and would love to hear more about eel during my next visit. Thank you very much.

The shop I visited this time is Unagi Charcoal Grill Hitsumabushi Minokane Kanda Main Store. Located in Kanda, it is a renowned eel specialty shop from Gifu, aiming to provide high-quality eel for daily enjoyment. The location is just a short walk from Suehirocho Station. Despite being called the Kanda store, it is also close to Akihabara and Ueno. It was around 11 o'clock when I arrived. The spacious interior of the restaurant had a traditional Japanese atmosphere, with flowers decorating the center. There were 46 seats in total, and many customers, mostly in suits, were dining. I ordered the Liver-Included Hitsumabushi (top). While waiting for the hitsumabushi to be grilled, I enjoyed the yuzu-flavored cucumber and cabbage pickles. After a short wait, the hitsumabushi arrived. Opening the lid revealed a visually stunning hitsumabushi with a delicious aroma of grilled eel. Let's dig in. Report: Liver-Included Hitsumabushi (top) ¥6950 Today's eel was said to be of excellent quality from Miyazaki. The restaurant constantly seeks the best quality eel for their dishes. I took a bite of the eel and rice as is, and it was delightful! The large, well-grilled eel, using the "Minoji-yaki" method to concentrate the richness of the eel, had an irresistible umami flavor and a hint of charcoal aroma. The hitsumabushi had a slightly different texture compared to Kanto or Kansai style, with a dense, concentrated flavor. The rice was "Hatsushimo" from Gifu, known for its fluffy texture and mild sweetness. Topping the hitsumabushi with nori, arare, and dashi, along with freshly grated wasabi and Minokane's special ground sansho pepper, which was exceptionally delicious. The refreshing and aromatic sansho pepper was a must-try. The meal also included dashimaki tamago, eel vinegar dish, pickles, soup, and more, leaving me full even in the middle of the day. epilogue: The white tea served after the meal was also delicious, a specialty from Gifu extracted at low temperatures. The attentive service and high quality of the newly opened restaurant in October last year were impressive. It was selected for the 2023 Unagi Hyakusen, indicating its popularity in the competitive eel market of Kanda. Overall, it was a delightful dining experience. Thank you for the delicious meal.

Yesterday, I went to Ueno and had a meal at "Unagi Charcoal Grill Hitsumabushi Minokin Kanda Honten"♡ It's very close to Suehirocho Station❤️ - I started with a 10th-anniversary highball of Laphroaig and a Premium Malt to cheers. The rich aroma of whiskey in the highball surprisingly complemented the eel dish very well. - I ordered the Hitsumabushi with liver topping for 6950 yen. The eel, carefully grilled in the Gifu style by the head chef using eels from Miyazaki, was delicious. It came with tamagoyaki and eel liver, and the special A-grade Koshihikari rice from Gifu was shiny and plump, complementing the original sweet and savory sauce of the restaurant. - The hitsumabushi was cooked over charcoal, resulting in a crispy skin and a thick, flavorful eel meat. It was my first time tasting such delicious eel. It was truly a taste sensation! - The special green tea from Shirakawa, Gifu, was brewed slowly at a low temperature. - The restroom was very clean, and the spacious interior allowed me to fully enjoy my eel dining experience. Thank you for a wonderful time˚✧₊⁎❝

Unadon (Eel rice bowl) - starting from 6,150 yen (includes clear soup, pickles, and rolled omelette, with additional side dishes). The eel grilled over high heat from binchotan charcoal has a crispy charred exterior that pairs perfectly with the sauce, while the inside remains tender and flavorful. A truly delicious dish! Finish off with Gifu-san's green tea. Highly recommended dishes from "Minokin": Top 3 must-try dishes - "Hitsumabushi (Eel rice bowl) - starting from 5,150 yen", "Liver-included Unadon (Eel rice bowl) - 6,150 yen", "Minokin Special Moon-view Liver-included Unadon - 11,900 yen". Hitsumabushi includes rolled omelette, clear soup, and pickles. Different sizes are available: Regular, Medium, Large, Extreme, Ultimate. Limited quantity Liver-included Hitsumabushi includes rolled omelette, pickles, clear soup, and pickles. Unadon includes clear soup, pickles, and rolled omelette. Minokin Unadon - starting from 2,550 yen, different sizes available. Liver-included Unadon - limited quantity, starting from 6,150 yen. Various other dishes and drinks are also available. New menu items starting from April 1st: "Flower Hitsumabushi" and "Oyamadori Toriyaki Go". Flower Hitsumabushi is a dish designed to make eel more accessible to women, featuring carefully selected ingredients and a beautiful presentation. Oyamadori Toriyaki Go is made with chicken from Tottori prefecture, perfect for those who are not fans of eel or for children. Operating hours: 11:00-15:00, 17:00-21:00. Open every day except for specified dates. Seating capacity: 46 seats. No parking available, but nearby coin parking is available. Minokin is a traditional Japanese restaurant established in Gifu in 1987, dedicated to providing high-quality eel dishes for everyday enjoyment.

My first experience with Minoyaki was from Nagoya, with a strong and delicious flavor. The restaurant had plenty of empty seats even on a Sunday at 11:30 am, making it a hidden gem. I will definitely visit again! I tried the premium hitsumabushi for 6950 yen, which came with grilled eel, rolled omelette, side dishes, and pickles. The hitsumabushi was packed with eel, topped with plenty of grilled liver which added a nice accent to the dish. It was served with nori, green onions, wasabi, and crispy rice crackers, with the option for seconds. The freshness of the table-side sansho pepper was impressive. The spacious and clean interior of the restaurant had a great atmosphere, although the staff were a bit chatty due to the lack of customers. However, the male staff member who assisted us was very polite. Overall, I enjoyed the unique Minoyaki experience and the delicious hitsumabushi with grilled liver. The large grains of sansho pepper were a highlight, recommending to sprinkle it onto the dish just before eating. Although it was a bit pricey, I highly recommend this restaurant. Thank you for the meal!

The traditional taste of eel that has been cherished for years in Gifu Prefecture, Mino Province. The aroma of Mino-style grilling fills the air, and the secret sauce of Mino Kin is rich and flavorful, perfectly coating the eel. When eaten with dashi broth, the flavors mix together, and adding wasabi gives a refreshing taste. I personally enjoy eating it with dashi, but I like to save the rich eel and sauce flavors for the end, so I eat the last piece without adding broth. The meal comes with rolled omelette, side dishes, clear soup, and pickles, allowing you to enjoy a variety of flavors while eating. The restaurant offers table seating and semi-private rooms, and the staff kindly explain how to eat the dish and provide attentive service. Limited quantities of the dish with liver are available for the top tier experience.

This restaurant is filled with the owner's desire for people to enjoy delicious eel on a daily basis. As a specialty eel restaurant that serves traditional Mino-style grilled eel, it did not disappoint! First of all, I was impressed by the quality and grilling of the eel. They use carefully selected high-quality eel with thick flesh and good fat content. I enjoyed the crispy, crunchy, and fluffy texture. In particular, the fragrant Mino-style grilling and the smoky aroma of charcoal can be felt with each bite, spreading a unique richness and umami. The chef's dedication to grilling is evident. The exquisite combination of sauce and broth is also a highlight. The secret sauce of Mino Kin is rich and deep, perfectly coating the eel. It harmonizes wonderfully with the eel's fat and charcoal aroma, creating a caramelized flavor that is exquisite. The broth for the hitsumabushi is also full of umami, using the finest kombu and bonito flakes. Eating it with this broth enhances the fragrant taste of Mino-style grilling, allowing me to enjoy the ultimate flavor. The restaurant's atmosphere is also wonderful, with dim lighting and large floral decorations creating a calming ambiance. Pleasant music plays, and there is a variety of seating options such as counter seats, table seats, and semi-private rooms, making it perfect for dates or gatherings. The service was excellent, and the staff's hospitality was pleasant. The hitsumabushi I had at "Mino Kin" Kanda Main Store embodied the traditional flavor, allowing me to have a special moment. The opportunity to enjoy the greatness of Mino-style grilling in Tokyo is valuable. It has become one of the restaurants I want to visit again!

The steamed eel in Kanto region is delicious too. But, in the hot summer, grilled eel is also great with its crispy texture. I often heard that the eel in Gifu is delicious, so I decided to visit this restaurant in Tokyo. I made a lunch reservation online, which was convenient. They served pickles, cold tea, and hitsumabushi. The hitsumabushi had a crispy texture and came with tamagoyaki and soup, which felt like a good deal. However, the rice was slightly lukewarm, which was a bit different from my expectation of hot rice with sauce from an eel restaurant. Despite that, considering the price in the city, it felt like a good deal. The restroom was also clean and well-maintained.

The eel is grilled using the Minojiyaki method, which involves grilling slowly without steaming. This results in a crispy exterior while keeping the inside moist. It offers a different deliciousness compared to Kanto-style eel. The seasoning is not too sweet and has a refreshing taste. *Ordered Items* Hitsumabushi (half portion) with grilled eel Nagarakawa cider

It seems like a shop that expanded from Gifu to the Kanto region. In Kanto, eel is steamed to have a fluffy texture, but I prefer the eel grilled over charcoal until it's crispy, which is popular in the Tokai region and Kansai. I found this shop for the first time and decided to visit. While there are famous eel restaurants from Nagoya like Higetani and Unafuji with several branches in Tokyo, they are extremely crowded at this time. However, this shop is quietly tucked away in a back alley of Suehirocho. The atmosphere inside is calm and perfect. They offer eel liver rice bowl, hitsumabushi, etc., but I chose the regular version as it seemed to have a higher grade and more eel. I ordered the liver as a side dish. What I had was hitsumabushi with liver, grilled eel with liver, and crispy burdock root. The crispy texture of the eel skin and the juicy, plump eel meat were satisfying. The grilled liver was delicious without any unpleasant smell. The burdock root was perfect as a side dish. Such delicious food in such a hidden gem setting. It might get crowded soon, so I want to revisit before that happens.

We made a reservation online for three people. The atmosphere was casual, and we had hitsumabushi with shirayaki, liver, eel rolls, and uzaku. We ordered the hitsumabushi at the end, with less rice, but it was a huge portion! It was so delicious that we would come back just to eat this. The eel itself was also very tasty!

As the day of the midsummer day of the ox approaches, it was difficult to make a reservation at an eel restaurant. However, I was able to secure a lunch reservation at a "Hitsumabushi" restaurant near Kanda Suehirocho Station with an old friend. We decided to splurge a bit and ordered the "Liver-included Hitsumabushi Special (tax included 9050 yen)" with less rice. We also paid an additional 180 yen to change the "clear soup" to "liver soup" for a liver-filled experience. The regular liver-included hitsumabushi comes with one eel, while the special version comes with 1.5 eels. While waiting for our meal, we were served a "cabbage and cucumber pickles" as a service. It was quite bland, but appreciated nonetheless. After about 20 minutes, the "Liver-included Hitsumabushi Special" arrived. It was a substantial portion. The staff explained how to eat it, suggesting to divide it into four portions, eat the first portion as is, add condiments to the second portion, and turn the third portion into ochazuke with broth. The fourth portion was left up to personal preference. Despite ordering less rice, I ended up feeling quite full. The accompanying "rolled omelette" and "eel garnish" were delicious as well. The pickled vegetables included "Nara pickles and kelp", which I personally enjoy. The liver soup was also tasty. Overall, I was satisfied with the meal and hope it will help me avoid summer fatigue. While some eel restaurants may be closed on the midsummer day of the ox, this restaurant is accepting reservations for July 30th.

I took elderly and young children with me. The road in front was surprisingly wide, making it easy to get in and out of the car. Parking in the nearby parking lot was also easy. I had hitsumabushi, which was very delicious. The crispy eel would be irresistible to those who like it. The person from Tokyo who came with me seemed to not like it slightly burnt. Simple toys are provided for children, and the tea served at the beginning and end was different, showing that the customer service was quite elaborate. Most of all, being able to easily make a reservation online was very helpful. It felt like they were also considering foreign tourists. When you go, I think it would be smooth to make a reservation online. I am very happy to have a hitsumabushi restaurant nearby.

"Mino Kin Kanda Main Store" is a Mino-style grilled eel specialty restaurant located right by Suehirocho Station. The interior of the restaurant is quite spacious. On this day, I tried the limited quantity "Liver-included Hitsumabushi Upper" dish. It was actually my first time trying hitsumabushi! First, cabbage and cucumber pickles are served, with a strong yuzu flavor. It seems like a good appetizer before the hitsumabushi. When you order hitsumabushi, it comes with rolled omelette, small dishes, soup, and pickles. Surprisingly, the service was very fast! There were recommended ways to eat it written, so I tried it as instructed. I divided the hitsumabushi into 4 parts and ate it in different ways: 1) as is, 2) with wasabi and chopped seaweed on top, 3) as ochazuke, and 4) however you like! The grilled eel from the Mino region has a crispy and fragrant surface, with a not overly sweet sauce, making it easy to eat bite after bite. It was quite filling. A highly satisfying lunch experience! The service was also polite and charming!"

I had the Liver-Included Hitsumabushi (with rolled omelette, side dishes, clear soup, and pickles)~ The eel grilled over strong charcoal fire had a crispy outer layer with a savory charred flavor that paired well with the sauce! The inside was tender and delicious! Fantastic!!! Finished with Gifu's local green tea♪ It was delicious~ The service pickles that come out before it's grilled are a bit dry, so it would be even better if they were more juicy! Recommended☆ "Minokane" Top 3 dishes you must try: Hitsumabushi (Regular) - 5150 yen, Hitsumabushi (Top) - 6150 yen, Hitsumabushi (Special) - 7150 yen, Hitsumabushi (Extreme) - 9150 yen, Hitsumabushi (Ultimate) - 11150 yen. Liver-Included Hitsumabushi (Top) - Limited quantity - 6350 yen, Liver-Included Hitsumabushi (Special) - Limited quantity - 8350 yen. Eel Rice Bowl (Regular) - 3750 yen, Eel Rice Bowl (Top) - 4950 yen, Eel Rice Bowl (Special) - 6950 yen, Eel Rice Bowl (Extreme) - 8950 yen, Eel Rice Bowl (Ultimate - 2.5 eels) - 10950 yen. Liver-Included Eel Rice Bowl (Top) - Limited quantity - 6150 yen, Liver-Included Eel Rice Bowl (Special) - Limited quantity - 8150 yen. Long Grilled Eel Meal - 4950 yen, Rolled Omelette - 980 yen, Grilled Eel (White) - 4450 yen, Grilled Eel (Soy Sauce) - 4450 yen, Other dishes like Chicken Eel Grilled Dish, Liver Grilled Dish, Bone Rice Cracker, Shrimp Tempura Assortment, Liver Sucking, etc. Prices for takeout are the same as in the restaurant. From April, new menu items: "Flower Hitsumabushi" and "Ooyama Chicken Eel Grilled Dish" are available. Flower Hitsumabushi is designed to make eel more accessible to women. It comes with a special dish, steamed egg custard, and dessert. Ooyama Chicken Eel Grilled Dish is for those who don't like eel or for young children. It uses chicken from Tottori Prefecture. Mix the table sauce, shredded egg, and rice for a luxurious experience. Sprinkle with sansho pepper for added indulgence. Operating hours: 11:00-15:00 (L.O. 14:30), 17:00-21:00 (L.O. 20:30). Open year-round (except for specified days). Seating: 46 seats (4 counter, 42 table). No parking (nearby coin parking available). Minokane is a Japanese restaurant that originated in Gifu, blessed with the clear streams of the Kisogawa River that nurture high-quality eels. Established in 1987, the restaurant aims to allow people to enjoy good-quality eel on a daily basis.

Just a minute's walk from Suehirocho Station on the Ginza Line. It's a relief to be so close to the station in this scorching heat. I made a reservation and was seated at a cozy spot near the counter. Orders are made by scanning a QR code with your smartphone. I was really in the mood for grilled eel. In this weather, a cold beer is a must. It comes with bone senbei and pickles. When the grilled eel liver arrived, I ordered some sake. I tried the Hyakujuro Akamen Junmai Sake Gold, which sounded delicious just from the name! Shortly after, the grilled eel liver, grilled eel, and eel over rice arrived almost at the same time. This wasn't ideal, so I decided to try them all at once. The grilled eel was a bit thin, but crispy and well-cooked. The eel over rice had a thinner cut due to the season, but that's understandable. The potential of the grilled eel is quite high, I believe. I'd like to come back when I have more time to relax and enjoy it.

The other day, I received a LINE message from my daughter who is about to become a high school student saying, "I want to eat hitsumabushi." It's heartwarming that she still relies on her old man even at that age. So, I carefully researched for a restaurant that accepts reservations and, of course, looks delicious. After some investigation, I found that most popular restaurants in Tokyo do not accept reservations, except for one that can be booked online. The name of that restaurant was "Unagi Charcoal Grill Hitsumabushi Minokana." I arrived at the restaurant at 11:30, but the sign at the entrance still said "Preparing." However, since there seemed to be other customers inside, I opened the door and it seemed like they were open for business. I informed the staff that the sign still said "Preparing" and was guided to the counter seat I had reserved. First, I read the menu and placed my order using my smartphone, as is the ordering method at this restaurant. I ordered hitsumabushi (large), grilled eel liver, Asahi Super Dry bottled beer (medium), and orange juice. About 8 minutes after pressing the send button, the bottled beer arrived. However, the orange juice did not come, so I reminded the staff. After some hustle and bustle, they finally brought it. Now, the eel bone senbei, fried eel bones, served as a snack with the bottled beer. I had my daughter, who is quite picky, try it, and fortunately, she liked it. She enjoyed the fried eel bones as a snack with her orange juice. Then, hitsumabushi was served about 20 minutes after ordering. Ah, I'm glad I ordered the large size for the generous amount of eel. I immediately started eating following the instructions on the table. Oh, it's delicious here. The eel meat with a moderate thickness was not overly soft, and the outside was crispy and fragrant from being grilled, giving it a very nice texture. The eel sauce was not too sweet and had no strong taste, which was good. Thanks to that, my daughter next to me was also impressed. I was relieved to see her enjoying it. After a while, the grilled eel liver arrived. I offered it to my daughter, but she refused. She said she doesn't like liver or internal organs... Well, that's good. You don't seem to be becoming a heavy drinker in the future. The moderate bitterness of the liver and the sweetness of the sauce were a perfect match. The beer quickly disappeared. Now, the side dishes on the tray were pickles, Nara pickles, rolled omelette with dashi, and clear soup. These side dishes worked well to enhance the taste of the main hitsumabushi and reset the taste in the mouth. By the time we were about to finish with ochazuke, our stomachs were quite full. We put the remaining eel and rice in a teacup, poured in the soup, and slurped it all up. Even my daughter, who eats little, managed to finish it. As expected, she left the Nara pickles uneaten. Thanks to that, both parents and children were very satisfied. After paying the bill and leaving the restaurant, the sign was still at "Preparing." I felt that there might be some operational issues inside the restaurant, but it might actually be true. Well, it was delicious, so that's fine. Thank you for the meal. Tabelog rating 3.39 (as of July 29, 2023) #Inaricho #InarichoGourmet #Eel #Hitsumabushi #Minokana #OnlineReservationsAvailable #SmartphoneOrdering #HustleAndBustleInsideTheRestaurant #ShortStaffed #It'sThatKindOfEra

I wasn't feeling well, but my friend invited me to eat eel, saying it would make me feel better. We went to Minokane, a quiet place just off the main street. The restaurant is quite spacious, with plenty of space between tables, which was nice. We ordered the limited edition liver-topped hitsumabushi, priced at ¥6950. They also offer hitsumabushi and eel bowls starting from ¥2750 to ¥4350. The liver topping is usually found in skewers or soup, but here they offer it in hitsumabushi and eel bowls as well. After ordering, we were served hojicha tea in a cute pot, along with pickled cucumbers and cabbage while waiting for the hitsumabushi. The meal included rolled omelette, side dishes, soup, and pickles. The liver's sweet and savory flavor was delicious. It was a generous portion, but we finished it all. Eating eel really does have a placebo effect and makes you feel better! After the meal, we had sencha tea by the Shirakawa River, served in a beautiful cherry blossom-themed cup. The staff were polite and the eel was delicious. It's worth making a reservation for the Midsummer Day of the Ox. Thank you for the meal.

Last time, the grilled eel bowl was delicious, so I came here to try the hitsumabushi. It turned into a small gathering, so we ordered hitsumabushi for 5,500 yen. I confirmed again this time that the regular size is 3/4 of an eel, while the large size is a whole eel with a side dish included. Since it was lunchtime and I wanted to make the most of my time, I requested that the hitsumabushi be ready by the time of our arrival. When we arrived on the day, the staff greeted us with a smile. They served us tea, followed by cabbage and cucumber, likely as appetizers while we waited for our order. Then, the main hitsumabushi was served. Although it's not visible in the photos, inside the wooden container were pickled vegetables and rolled omelette, sliced seaweed in a separate bowl, and soup on the right side. It had been a while since I had hitsumabushi, so I had to remind myself to divide the contents into four parts. The grilled eel from this restaurant was crispy on the outside, with tender meat inside. The thicker parts were soft and the strips of eel paired well with the rice. The slightly sweet sauce and the sprinkle of sansho pepper added a nice touch to the dish. Personally, I prefer to eat hitsumabushi with wasabi, so I had a second helping with it. My companions also enjoyed the meal, which made me happy. The food was delicious, and the staff were attentive and friendly, making the experience even better. I posted this review on my blog.

I had the pleasure of enjoying the limited edition liver-inclusive Hitsumabushi at the Tokyo branch of Mino Kan, a famous eel specialty restaurant in Gifu that is also listed in the top 100 eel restaurants. Priced at 6950 yen, this set includes dashimaki tamago, small side dishes, clear soup, and pickles. I must say, I was quite satisfied with the quality and quantity for the price. It had been a while since I had such delicious eel. There was no unpleasant smell, just the right amount of crispiness on the outside, and a fluffy texture inside. The liver was a pleasant surprise - it was so delicious and lacked any bitterness or unpleasant taste, almost resembling foie gras. And there was plenty of it too. It was so easy to eat and enjoyable. The Hitsumabushi itself was delightful, whether eaten as is or with condiments and broth. It felt like a luxurious and satisfying meal. The fact that you can enjoy such delicious eel in Tokyo without having to travel to Gifu is truly a treat. The unlimited cabbage refills were a nice touch, perfect for enjoying with drinks while waiting for the Hitsumabushi. The stylish and spacious interior, along with the attentive service, made it a restaurant I can confidently recommend. As the heat continues, I hope more people visit Mino Kan to enjoy some eel and boost their spirits.

Three of us, in our 70s and 60s, came to a restaurant in Gifu to eat eel. The recommended dish was Hitsumabushi with less rice. It had eel in small dishes, truly an eel feast. We enjoyed it as it is at first, then with condiments, followed by pouring broth over it, and finally finishing it in our preferred way. The service was excellent, and we definitely want to come back.