I was once turned away because it was fully booked when I tried to visit in the evening. So, I made a phone reservation and visited again three days later. It seems difficult to visit such a popular restaurant without a reservation. I made a reservation for the opening time at 11:30 am on a weekday and walked about 25 minutes from Yoyogi-Hachiman Station to the shop. The shop had a small traditional counter-style layout and felt like a high-end eel restaurant, suitable for celebrations. I ordered the premium eel rice box set (7400 yen) and added an extra 550 yen for a clear soup with liver. I chose the red miso liver soup. After a 50-minute wait, the eel was served neatly arranged in the rice box. The eel was of pure quality with a sauce that was not too sweet. It melted in my mouth with a delicate texture. The portion size was modest compared to other places, and the rice portion was also on the smaller side. Tokyo's eel dishes are really elegant. Considering the higher price point, this restaurant truly gives off a "luxury eel" vibe. With the name "Kamiizumi" and the atmosphere, it is a fitting place for celebrations.

After playing golf, we were invited by a regular customer to join them with our whole family. We are not really interested in eel, and we don't have the habit of going to an eel restaurant specifically. We find it boring that most eel restaurants only offer eel dishes. We may have opinions on whether the eel is delicious or not, but ultimately, we are not excited about eating something that is mainly served on rice with a sweet and savory sauce. We are not big fans of dishes like rice bowls or stacked dishes. We don't really enjoy the sweet and savory sauce flavor, except maybe for mitarashi dango. We are not really into eel restaurant-style flavors. However, this place was different. They had a variety of dishes on the menu, not just eel. This made us feel like we wouldn't get tired of just eel dishes. And as a top 100 restaurant, the quality of the eel was good and the cost performance was also good. We shared some eel bone crackers, simmered eel liver, pickled eel, savory eel, and grilled eel, and also had an eel rice bowl with a modest amount of rice which was elegant and very good. It may be a bit inconvenient for us to get to this place, but if there is a similar restaurant in Nishi-Azabu, we might give it a try.

Just a 3-minute walk from the Keio Inokashira Line Kichijoji Station, you will find the renowned eel restaurant "Kichijoji Ichinoya." The main store in Kawagoe dates back to 1832, making it a true historic establishment. This branch restaurant continues the tradition of their famous eel dishes. We made a reservation in advance for the eel course to celebrate a special occasion. The course included: eel bone senbei, pickled eel, boiled eel, rolled eel, grilled eel, conger eel soup, eel rice bowl, eel liver, pickled vegetables, and dessert: watermelon. We started with eel bone senbei and beer for a toast. Then, we were served pickled eel, boiled eel, and rolled eel at a quick pace. We enjoyed the dishes with beer and then switched to mountain pepper shochu. The pickled eel was skillfully sliced and had a pleasant vinegar flavor. The boiled eel was firm with plenty of eel meat. The rolled eel with egg and eel broth was delicious. The grilled eel had just the right amount of fat. The conger eel soup was a nice palate cleanser. The highlight was the eel rice bowl with a soy-based sauce that enhanced the eel's flavor. The rice was cooked perfectly, complementing the eel well. The eel liver was tasty, and the watermelon dessert was refreshing. Considering the quality of the meal, the price of around 10,000 yen was reasonable, if not a bargain. It was a truly delicious experience! Thank you for the meal.

Client dinner at a restaurant, wanted them to enjoy Kanto-style eel since they are from Kansai. We usually go to a shop in Azabu, but this time we tried the one in Jinbocho. Reserved an eel course for 11,000 yen. Bone-in eel simmered in sauce, grilled eel with egg, boiled eel in broth, eel rice bowl, pickles, eel liver, watermelon, bottled beer, and sake (from Niigata and Yamagata) were served. Truly Kanto-style, fluffy and delicious. It was the best. Thank you for the meal. Full stomach, satisfied heart. ❤️

I came to Ichinoya to eat eel, which is a 5-minute walk from Kansen Station. The eel set with 2 pieces costs 5000 yen, and if you order the premium one, it's 7000 yen. I think this is the current price range for eel. The eel is neither too soft nor too crispy, it's somewhere in between. The sauce is not too sweet and easy to eat. There were some small bones left in the eel, which bothered me a bit while eating. The restaurant has a rating of about 3.7 on Tabelog, but honestly, I didn't think it would be rated that high. It's definitely delicious though. Thank you for the meal!

After a long time, I had delicious grilled eel and sparkling sake to toast. The balance of eel and sauce at this restaurant is amazing, making the eel bowl taste fantastic. The only downside is the high price of drinks, but I guess it's necessary to prevent people from staying too long. Thank you for the meal!

It took 40-50 minutes for the eel to steam, so we started by eating mozuku, fried ayu, and boiled jun-sai while we waited. The flavors were very refined and simply delightful. The eel in the unadon melted in your mouth. The portion of rice was just right, balancing perfectly with the eel. Unlike other places, you can finish every grain of rice without leaving any behind. For an additional 300 yen, you can upgrade to liver soup. The pickles were delicious too, making it a blissful dining experience. I can't wait to go back again soon.

It's been a while since I visited. I made a reservation for an eel course. I was planning to order zosui as an additional dish, but it wasn't on the menu. When I asked the staff, they said they no longer serve it. It was a shame that I couldn't have zosui, but the eel was delicious, fluffy and tender, and the various eel dishes such as simmered eel and grilled eel were also delicious. The separately ordered barley shochu was also delicious.

I made a reservation for lunch and visited the restaurant. It was still a bit early when I entered and there were plenty of empty seats. But 30 minutes later, it was full. Amazing! It was a course meal and all the dishes were delicious. It was the best eel I have ever had. It was Kanto-style, so it was fluffy.

It was so delicious! I didn't realize that the amount of eel on the two-tiered unagi don was the same. The only difference was the amount of rice (^◇^;) I can't remember if the last time I went was before COVID... but the food was delicious and I was full. I took foreign guests there and they were satisfied, we had a wonderful time enjoying the delicious food. Thank you for the meal.

I visited the restaurant on a weekday afternoon after making a reservation. It was a little after 12 o'clock, and despite the rain, I was able to walk in without a reservation. However, it is recommended to make a reservation and place an order in advance. This way, the waiting time for the eel dish will be shorter. It is best to inform them by around 11 a.m. on the day of your visit. The eel bowl (with 2 pieces of eel) was delicious.

At 19:30, I had a reservation to visit a friend who was feeling down, so I took them to my favorite restaurant! We had bone senbei, eel salad, eel rolls, grilled white fish, and finally, an eel bento box - it was a blissful time indulging in all that eel. And the moment we opened the bento box, it was pure excitement! The eel was just as tender and delicious as it was when I first visited 8 years ago. For dessert, we enjoyed a refreshing slice of watermelon that truly made us feel like summer had arrived.

I visited around 7:00 pm on a weekday. I made a reservation about a month in advance, but there were still available seats, so it seems like it's okay to book last minute? The private room was clean and nice, probably because I came early! I pre-ordered the broiled eel and grilled fish. I also added firefly squid and white fish because they looked delicious! The dishes were elegant and the portion was just right, with the perfect amount of fat, so I was pleasantly full! If you're a high school boy, that amount of rice might not be enough, haha.

I visited in the early afternoon on a weekday. I was able to make a same-day reservation! The restaurant was quite spacious and clean. I was guided to a lovely private room. I ordered two pieces of eel and a three-piece eel set. I also added a liver dish. The eel was steamed well and had a slightly fatty texture, which was delicious! The sauce was light and sweet, which I really liked. There was a slight eel smell. The meat was a bit thin? It was definitely tasty! But considering the recent increase in eel prices, is it worth it?

The owner wanted eel for their birthday, so I visited Ichinoya. I had pre-ordered the eel and on the day, they brought out a beautiful jubako at the perfect timing. The clam dish was incredibly delicious, I wanted to have seconds.

Unaju for 4900 yen. Soup: Red miso liver soup for 300 yen. The eel was fluffy and delicious, with a tasty sauce that made the rice go down easily. You can really taste the original flavor of the eel. The portion of rice is a bit small, so those who want to eat a lot may want to order a large serving. It takes about 45 minutes for the dish to be served, so be aware of that. After eating the fluffy eel, you may start craving for a crispy texture as well. The search for eel that is both crispy and fluffy continues.

It is a well-known story that inventor Hiraga Gennai set the midsummer day of the ox to boost eel sales in the summer when they tend to drop. The real peak season for eels is from autumn to winter, so I made a reservation at a branch of a long-established eel restaurant in Kawagoe and went there for lunch. As I pulled open the heavy glass door, a female staff member greeted me and showed me to the shoe locker on the left with wooden tags, where I put my shoes. I was then guided to a counter seat in the corner. Due to the season, there was ample space between the tables. I had pre-ordered the "eel course" (9,500 yen). The course included eel bone senbei, uzaiku, nitsume, umaki, shioyaki, unagi yubiki, unaju, kimo-sui, kobumono, and dessert. I requested two glasses of bottled beer (900 yen) and they brought me a bottle of Pilsner Urquell, which I poured into the glasses and we toasted. At the same time, they served eel bone senbei. It was crispy and seasoned with salt, a perfect beer snack. After a short wait, the uzaiku was served. It consisted of two slices of broiled eel and cucumber, thinly sliced lotus root, and daikon radish. It was dressed in a gentle vinegar. The broiled eel here is unique in that it is not white broiled before being steamed and then grilled with sauce. As a result, there were a few small bones left. However, they were softened in the vinegar, so it wasn't a big issue. I ordered another bottle of beer. Next came the nitsume. The broth was not too strong and had a nice finish. Since the alcohol prices here were quite high, I switched to shochu with hot water. The beautiful lady ordered barley shochu, while I opted for the unique sansho pepper shochu. It had a distinct scent and taste of sansho pepper. It was interesting to drink this and then have eel with sansho pepper! The umaki came with jikami and grated daikon radish. Excuse me for saying this, but the dashimaki tamago here was well made and had a nice fluffy texture, perfect with alcohol. The shioyaki arrived. It came with wasabi and soy sauce on the side. It seemed to have been steamed before being grilled. It had a very tender and fluffy texture, and the wasabi and soy sauce were just right. The beautiful lady ordered barley amakusa, and I had another round of the same sansho pepper shochu. The unagi yubiki was served. It had a light touch of momijioroshi. The eel yubiki was my first time trying it. It was cooked to have a firm texture, and it was enjoyable. The unaju, kimo-sui, and kobumono were served next. The kobumono had a strong flavor of red turnip and takuan, more suitable as an accompaniment to alcohol. The unaju portion in the course was smaller, but it was enough to make me feel full. As I mentioned earlier, the broiled eel here is unique in that it is not white broiled before being steamed and then grilled with sauce. As a result, there were a few small bones left. This may be a matter of personal preference. The dessert was yuzu sherbet, which refreshed my palate at the end. The total bill for the table was 24,600 yen, which I paid with a credit card. Thank you for the meal.

I arrived at Ichino-ya without a reservation on a cold day with snow falling in the morning, expecting few customers. I got there a little after 12 PM, and although there were seats available, I was told it would take some time. I didn't mind, so I happily entered the restaurant. I ordered shirayaki (grilled white fish), unaju (grilled eel over rice), sushi rolls, clams and nanohana with mustard dressing, and beer. I quickly got some hot sake to warm up. The clams and nanohana with mustard dressing had a yellow yolk vinegar topping. The sushi rolls had a strong dashi flavor and were not sweet. The hot sake from Oku-Harima was dry and refreshing. The barley shochu from Amakusa was smooth and easy to drink. The shirayaki was fluffy, and I enjoyed it with grated wasabi, salt, and soy sauce. The unaju had a fluffy grilled texture and a light sauce, with the rice slightly firm and absorbing the sauce well. I finished it quickly, feeling the numbing sensation of the sansho pepper. The liver soup made me feel warm and happy.

Visited around 6:00 PM on Saturday without a reservation and was able to get a table. It takes about 50 minutes to 1 hour for the eel to be prepared after ordering, as they take special care in steaming it. While waiting for the eel, we ordered eel rolls, simmered eel liver, and whitebait tempura, all of which were delicious and raised our expectations for the eel bowl. After about 40 minutes, the main eel bowl arrived. The eel was so tender that it melted at the touch of the tongue, and the more you chewed, the more it mixed with the rice and tasted delicious. The secret sauce had an elegant flavor, and I finished every last bite. It felt like I had eaten a substantial amount of eel even though it was so tender, and I left completely satisfied. The total cost was 18,000 yen for two people. I definitely want to come back!

I had forgotten about the GOTOEAT 20,000 yen discount (lol) and on the final day of the expiration date, I transformed into an eel ♫ I made a reservation in advance and ordered the premium eel, and while waiting for it to be ready, I enjoyed some eel rolls and smelt tempura. After a short wait, the eel bowl filled to the brim arrived ♫ I felt like I got a good deal (lol)

Ichinoya, a restaurant located just a 5-minute walk from Kizukawa Station through a dark alley, is a popular eel restaurant chosen as one of the top eel restaurants in the area. I made a dinner reservation and arrived at the restaurant. I started with a beer and ordered the "Jou Unaju" (6400 yen) with an extra "kimo-sui" (300 yen). I was informed that it would take some time, and after waiting for 60 minutes, the eel dish finally arrived. The eel was quite tender, with a Kanto-style flavor. However, I wished there was a bit more volume for the price. If you plan to have dinner here, it's recommended to place your order when making a reservation. Thank you for the meal.