I visited for lunch on the weekend. It's reservation only, and when asked what I would like to eat, I hesitated and ended up ordering the eel course for 14,500 yen. I timidly opened the door on the ground floor of a small building and was warmly greeted by the chef and the hostess. I started with some grilled skewers - liver, inner thigh, kidney, and spleen, which cost 2,880 yen. I then had some appetizers like bone crackers, followed by beer, sake, and more. The meal included steamed egg custard, sweet eel, grilled eel with salt and wasabi soy sauce, eel rice bowl, and more. The eel was cooked to perfection, with a delicate texture. The meal ended with gelato. It was a luxurious lunch costing around 20,000 yen in total. The dishes were beautifully presented, and the flavors of the eel were highlighted throughout the meal. It was a great dining experience.

Today, I had the pleasure of attending a Rakugo lunch event. It was the debut of the second son, who is considered the fourth generation by his father. Although eel is still a distant goal, his debut dish was yakitori. The skewering and grilling were done well, and it was delicious. I look forward to what comes next. As for the main dish, the eel rice bowl was, as always, delicious.

I developed a craving for eel since the morning, so I made a lunch reservation for the same day. The restaurant only offered eel rice bowls, which was fine with me. The elderly couple running the place seemed a bit disorganized, but the atmosphere was cozy. The eel rice bowl cost ¥5,800 and had a small portion with low fat content. The eel was steamed well, so it didn't feel oily. They seemed to use Tosa Binchotan charcoal, but the grilling wasn't too strong, focusing more on a soft texture. The sauce was light with a balanced sweetness and saltiness. The standout was the fresh and aromatic sansho pepper. The homemade pickles included konjac, which was unique. The eel, sauce, and rice all blended together harmoniously without overpowering each other. Overall, it was a well-balanced and delicious meal.

The eel restaurant along the Ome Street in Higashi-Koenji, which is one of the top 100 eel restaurants, has also been selected as a Bib Gourmand. Even with a lunch reservation on weekdays for the opening at 11:30, there was already a sold-out sign due to reservations. They offer courses, but I ordered the unagi donburi without sauce. The interior of the restaurant is a bit messy, with the table mats placed upside down and no ice in the water pot. The unagi donburi was delicious, with well-cooked rice and flavorful eel. The homemade pickles and bitter liver soup were also tasty. The sauce was mildly sweet, but I wish it had a higher soy sauce ratio to complement the rich flavors of the eel.

I made a reservation at a difficult time because I couldn't be taken out easily. The food was delicious! Really delicious! Not just good, but [delicious!]. Is it lunchtime? Of course, afternoon tea time is also with Japanese sake. I even managed to finish the two remaining bottles today. I am happy again today. Thank you for the meal. I will inform you promptly about the latest news from Komatsushima.

The finest eel was found here on my 37th birthday after climbing Mt. Fuji. I was thinking about what to eat after the climb, and I decided on eel or tempura. I searched for a restaurant on Sunday and was able to make a reservation at the place I wanted to go. I went there and was the last customer. I wanted to take my time, but the food came out quickly and the staff was busy. Everything I ate was delicious, and it turned out to be a great birthday. Next time, if they take their time, I will drink more sake. Despite that, I give a high score for the taste of all the dishes.

Enjoyment of a trip to Tokyo... "Unagi" It's a bit early for the midsummer day of the ox, but I made a reservation and visited "Komantsu"♪ I tried the shared course A♢. - Assorted appetizers: Crunchy bone senbei and highball go well together♡ - Umaki is beautiful✨✨, you can really taste the dashi and it's delicious. - The white-grilled eel is steamed plumply without falling apart... I love it❤️ - The grilled eel with a crispy and fragrant finish and a gentle sweet vinegar is great. - The moment you open the lid of the unadon is irresistible... This gloss✨✨, the right amount of fat... The perfect grilling of the skin‼︎ It's delicious eel. - Pickles - Liver sashimi - Dessert I wanted to add a little more, but it seems that nothing outside of the reservation is allowed, which is a shame... The modest amount of "Shared Course A" is enough to enjoy deliciously during a trip... I'm satisfied♡ Thank you for the meal(๑>◡<๑)

The grilled eel can only be eaten by those who order the course, so I made a reservation for the course. Based on the reviews on Tabelog, the assorted appetizers were a bit disappointing. The eel tasted sweet, almost like cake, but it didn't live up to the high Tabelog score. The additional grilled skewers were unique, especially the hiré skewer which was seasoned with salt and had a taste I had never experienced before. The two types of liver skewers were decent. The white grilled eel had an unbelievably delicious skin. The warm grilled eel was a first for me and it was surprisingly tasty. The eel rice bowl was incredibly delicious, one of the best I've ever had. The liver soup was interesting. The dessert was mediocre. Considering the cost performance, I might just stick with the eel rice bowl next time. Nevertheless, the eel rice bowl was exceptionally delicious. The service, to put it kindly, was not great.

In conclusion, it was really delicious. I would definitely want to visit again. There are many great restaurants in this area of Tokyo that make me want to come back. I made a reservation by phone a few days ago and chose between ordering individual items or a set course. This time, I chose individual items. If you choose the set course, dishes like grilled liver will be included, but with individual items, you only get liver soup. When I arrived at the restaurant, there were very few seats, and I could only see about two tables from where I was sitting. This must be because of the reservation system. There may be a few more seats available, though. The drinks were a bit pricey. The food arrived in about 7 minutes. When I opened it, there was a slightly sour smell! This was a new experience for me. As you can see in the photo, it looks white. It seems like they use soy sauce that is not very strong, or a lighter colored one. The grilling was quite light. The size was normal. When I tasted it, it was sweet!!! I have never experienced natural sweetness like this before. It wasn't very fluffy, but had a good texture. It felt like eating tender, fatty fish. There was no fishy smell at all. The rice was small and firm, which paired well with the eel. The liver soup was quite flavorful and rich. It even had a slight sourness. It went well with the rice and was a nice change of taste. Some reviews mentioned low ratings, mostly regarding customer service rather than the taste of the eel. It's true that the service is not overly friendly, but for me, good taste is what matters. Also, it's a bit different to request lower prices from an eel restaurant. The variety of restaurants is what makes eel restaurants great. I will definitely come back!

Share Course B, thank you for the meal♪ This restaurant is located a few minutes' walk from Higashi-Koenji Station on the Tokyo Metro. It seems to be strictly by reservation only, so I made a reservation and visited at 12:00 on a holiday. The appetizer consisted of three items: pickled vegetables, a piece of grilled eel, and marinated eel. The main dish was a single serving of eel rice bowl and a double serving for two people. For dessert, there was a single serving. We shared everything except the eel rice bowl. We enjoyed plenty of delicious eel.

The Small Mitsukoshi course is excellent, especially the eel course! The grilled eel with salt is delicious, but the eel with wasabi soy sauce is also outstanding. The steamed eel soup is rich and flavorful. The grilled eel with pickles is crispy and the cucumber adds a unique touch. The eel rice bowl with kabayaki sauce is perfectly cooked with a great balance of flavors. Each dish, from the soy sauce to the pickles, is carefully prepared and complements the eel well. The Japanese sake pairs perfectly with the eel dishes. This is truly a refined and perfected Japanese cuisine course.

I visited the eel restaurant "Kyobashi Komantsu" in Higashinakano, which is ranked 38th out of the top 100 eel restaurants in 2022 with a rating of 3.71 on Tabelog. The restaurant is located on the basement floor of a street-level building and has only two table seats, operating on a reservation-only basis. It is a renowned eel restaurant loved by literary figures from the Showa era, now run by the fourth generation. The restaurant has been recognized by Michelin and Tabelog as one of the top 100 eel restaurants. I had the lunch course, which included appetizers, grilled eel skewers, steamed eel soup, pickles, eel rice bowl, and sherbet. The quality of the dishes such as "umaki" and "uzaku" was impressive, and the eel rice bowl was excellent with a slightly thin sauce and firm rice, creating a perfect harmony. The fluffy eel from Kanto region combined beautifully with the other elements, resulting in a delightful dining experience. Overall, it is a great restaurant to visit.

I love eel. Although it is a highly recommended eel restaurant nearby, I hadn't been able to go until now. I made a reservation for 1 pm on a weekday and had a lunch meeting with a close friend who is a company president. When I arrived, there was a sign saying "preparing" at the entrance. They only accept reservations, no walk-ins, it seems. Inside, there were only 3 tables in the small restaurant. They didn't have eel liver skewers, so we ordered eel rice bowls with soup and pickles. Since we had a reservation, they served our food quickly. It took about 10 minutes for the eel rice bowls to arrive. The golden eel bowl and the silver soup bowl looked beautiful. When I took a bite, I found that the eel slices were thin, and there was very little rice, almost no thickness to it. I'm not sure if this is their usual style or if they increased the price due to the recent rise in eel prices. The sauce was slightly sweet. Thank you for the meal~♬

I visited the restaurant at 11:30 after making a reservation in advance for 5,300 yen for the eel rice bowl. The eel was quite mild in flavor, so those who prefer stronger flavors may find it somewhat lacking. However, the eel was among the best I've ever had, very fluffy. I was surprised by how tender the eel was - it was delicious. Thank you for the meal.

Kyobashi Komatsuya, which was highly praised by literary giants of the Showa era for its exquisite eel dishes, closed its doors in 1964, much to the regret of many. It later relocated to Higashi-Koenji, where the fourth-generation owner continues to uphold its traditional flavors. Since 2017, it has been featured in the Michelin Guide as a Bib Gourmand, and in 2022, it was selected as one of the Top 100 Restaurants on Tabelog. Every year, it has become a tradition to celebrate my partner's birthday with eel, and this year, we decided to indulge in a premium course at this historic and unpretentious establishment. The meal included assorted appetizers, grilled eel, eel soup, eel rice bowl, and dessert. On this occasion, we also had various eel skewers, including liver, kidneys, and fins, paired with sake from Morishima and Imada. The standout dish was the grilled eel, which had a thick, egg-like texture that truly showcased the eel's flavor. The salt-grilled eel fin skewer, wrapped in leeks, was a first for me and the rich, gelatinous texture was irresistible. The eel soup, made with eel essence, kombu, soy sauce, and ginger, was a refreshing and flavorful delight, perfect for a hot day. Lastly, the main event was the eel rice bowl, known for its slightly sweet yet light sauce that complemented the fatty Miyazaki eel perfectly. Once again, we enjoyed an exquisite eel feast. Thank you for the wonderful meal.

This popular restaurant, which requires reservations, offers an eel course meal starting from lunch. It is a long-established restaurant that used to be in Kyobashi, and the current owner is the 4th generation. The meal starts with a three-item appetizer, including a thick and delicious egg roll wrapped in eel. Then comes the grilled eel (half fillet), which is steamed until it is tender and flavorful. The eel soup warms the stomach before moving on to the eel rice bowl. The eel is plump and tender, with a delicate balance of sweetness and richness. The sauce is not overpowering, adding to the overall light and elegant taste. The rice portion is just right for a satisfying meal. The course ends with a slice of melon. The eel from this renowned restaurant truly lives up to its reputation.

From 2019, the genre of the food log's top 100 restaurants that hasn't been updated is eel. I've been meaning to visit the restaurants that were updated each year, but it's been three years already, haha. I decided to visit the restaurants that will definitely make it when they are updated in 2022. One of them is Komitsuke. As of May 2022, it has a rating of 3.73, so it shouldn't drop significantly unless there is a major algorithm change. By the way, this restaurant is about a 5-minute walk from Higashi-Koenji. Initially, I planned to visit without a reservation, but it seems that it is a completely reservation-only place. There was a sign at the entrance saying that they were sold out for reservations today, so it's not the kind of place where you can just drop by. By the way, I was able to make a reservation easily two days in advance, so it's not necessary to make a reservation many days in advance. The restaurant is small with only 4 seats, and it is run by a husband and wife. The eel rice bowl I ordered arrived quickly after ordering. The eel was very tender and had a distinct Kanto-style steamed taste. Some top eel restaurants I've been to before had a lingering fishy smell, but not this one. There was no unpleasant smell at all. The eel had a crispy exterior and a soft interior, making it very satisfying. I ordered eel rice bowl and eel liver for 7500 yen. Using natural eel at this price point offers great value for money. At 11:30, I was the only customer. As I was leaving, another group came in, so it seems like the number of customers is limited. Although it was far from Yokohama to Higashi-Koenji, it was definitely worth visiting this restaurant.

Today, I had a meeting with employees in Tokyo, so I headed to Tokyo. After having lunch, I went to meet the employees in the city. I had made a reservation at Komitsuya, a famous eel restaurant in Higashi-Koenji, Tokyo. The eel bowl I had was very delicious.

I made a reservation the day before for lunch at 11:30. When I arrived at the restaurant, they were still preparing, but they welcomed me in when I arrived a few minutes early. I ordered the eel rice set, which was served promptly after a 10-minute wait. The eel was very tender and boneless, with a slightly sweet sauce that allowed the natural flavor of the eel to shine through. Unfortunately, you cannot order skewers unless you get the course menu. The restaurant had a wide selection of drinks, and the spacious table allowed for a comfortable dining experience. The pickles served alongside the eel were delicious, especially the konjac pickle which was a first for me. Thank you for the meal.

I made a reservation for lunch on the same day and visited the restaurant. The background music in the restaurant was jazz. I had "unagi don" (grilled eel over rice). They grind the sansho pepper in the restaurant. A small appetizer was served first. The dish was served about 5 minutes after being seated. The eel was so tender that it crumbled easily when picked up with chopsticks. The sauce was subtle, but the flavor of the eel itself was enough.

About 5 years ago, when I was asked to write a manuscript for a magazine's eel feature, there was an exchange with the editor in charge as follows. Have you been to Komitsu in Higashi Koenji? No, I haven't been there yet. It was so delicious that I definitely want to go. I'll make an effort to go. Due to my social anxiety, I had a hard time making a reservation phone call and time passed before I could finally visit. On Komitsu's website, it says they are available for phone calls 24 hours a day. It's better to talk when it's outside of business hours. I decided to visit and made a phone call at 7 am a few weeks before. Was it the landlady who answered the phone early in the morning? Despite the early hour, her polite response increased my anticipation for the day. From the nearest Tokyo Metro Marunouchi Line Higashi Koenji Station, walk towards Shinjuku on Ome Kaido. After about 4 minutes of walking, a good smell began to waft. As I wandered in front of the store, the landlady came out and invited me inside. Displayed on the shelf was the "Michelin Guide," and Komitsu has been featured in the Michelin Guide Tokyo 2017 as a Bib Gourmand and has been continuously featured until the Michelin Guide Tokyo 2021 for 5 consecutive years. On December 10, 2020, the "Michelin Guide Tokyo 2021" was released. This time, there are a total of 5 eel restaurants featured. Bib Gourmand featured 3 restaurants. In Suginami-ku, there is "Komitsu." Komitsu used to be in Tokyo Kyobashi and was known as the second-generation master. The fact that it appears in works of literary figures and cultural figures known for their gourmet tastes is proof of that. 197...unagi-daisuki.com2020.12.10 There are 3 semi-private booths separated by curtains. Komitsu is a fully reserved system for 6 groups per day. Even before the corona pandemic, they scheduled reservations to avoid overlapping with other customers, allowing customers to relax and enjoy their meals. I feel bad for taking up valuable time alone. No, no. We have many customers who dine alone with our course menu. I was relieved by the landlady's thoughtful words. I will take advantage of your kind words and enjoy my visit. On the table, there were today's reserved course menu and this month's recommended drink menu. I wanted to order alcohol, but I'm not good with alcohol, and I didn't want to make a mistake at a new restaurant, so I decided to pass this time. They also have a selection of wines that go well with eel. First, the master brought out today's skewers that he had prepared. They all looked delicious, and his careful work was evident at a glance! Thank you very much. I will grill them now. Saying that, the master immediately got to work. His work was so mesmerizing. The course started with a "3-point appetizer." The kabuto-ni (eel head cooked until soft) was incredibly soft and flavorful. A perfect dish to accompany alcohol. The combination of kikurage mushrooms and leeks in miso sauce was delicious. The seasonal kikurage was prepared to be soft while maintaining its texture, and it went well with the homemade miso sauce. Under the tomato sauce, there was broccoli. The bone senbei (crispy eel bone snack) was surprisingly time-consuming to make. It was perfectly crispy, with all the moisture removed. Even with bad teeth, I was able to eat it. The eel wrapped in dashimaki tamago (eel and egg omelet) seemed to bring happiness. Eel and egg are a perfect match. There is no mistake. On New Year's Eve, Komitsu prepares "umaki" for regular customers. The umaki, a golden color, is available for 3 days. Many customers who purchase it eat half on New Year's Eve and half on New Year's Day. The sight of the golden umaki lined up in the store on New Year's Eve is magnificent. It's a tradition with regular customers. The eel skewers I ordered outside of the course were ready. Eel skewers from left to right: ● middle part ● liver and kidney ● liver ● fin roll The "middle part" is prepared by other stores as "bara," "barashin," or "shirobara."