I visited around 1 pm on a weekday. I called ahead to confirm the visit time, and was told there were available seats. The restaurant is located just down the stairs from Mejiro Station. The interior has a traditional Japanese feel, but surprisingly welcoming. There are around 8 counter seats, as well as table seating and private tatami rooms. They also offer alcohol and takeout. The lunch menu focuses on eel dishes, with set courses and a variety of a la carte options. The eel dishes are reasonably priced, with the cheapest lunch option starting at 2900 yen (tax included). I ordered the most popular "Kyosui Unaju" for 6800 yen (tax included), with the option to choose the amount of rice. It was said to take 40 minutes to prepare, but actually only took about 30 minutes. The eel was soft and luscious, with a lightly sweet sauce that whet the appetite. The sauce complemented the rich texture of the eel perfectly. The balance of fragrance, sweetness, and umami was exquisite, and I finished it in no time. They only accept cash, but it was truly delicious. I would definitely like to visit again.

I revisited Kyo-sui Unagi for lunch and had their Unaju (grilled eel over rice). The atmosphere of the restaurant is calm and pleasant, and you are not overly bothered by staff, so you can relax. The eel was plump and the fat content was just right, so I was very satisfied. Among eel restaurants in Tokyo, this place ranks high in my opinion.

I was invited by a friend to visit a restaurant. My friend mentioned trying the "Kyosui Unagi," which is a type of eel that is farmed in Shizuoka, and is known to be different from regular eel. However, due to time constraints, I ended up ordering the regular Unagi Don for 4600 yen instead of the Kyosui Unagi for 6800 yen. The regular Unagi was soft and easy to cut with chopsticks, with a light and balanced flavor. The sauce was not too strong, allowing the natural taste of the eel to shine through. The rice was cooked perfectly, adding to the overall enjoyment of the meal. I would like to try the Kyosui Unagi next time by making a reservation in advance. Thank you for the meal.

The eel at Kyosui was delicious. I felt like having some alcohol too. I had some business at Gakushuin and decided to have lunch at this restaurant. It may be a bit pricey, but oh well, that's fine. I entered the restaurant and saw the counter right away. I always feel like ordering alcohol when I see this type of setup. Looking at the menu, I could see that this was a sophisticated restaurant. As I was pondering what to order, more and more reserved customers started coming in. Ah, so this is a place you need to make reservations at, huh? I understand now. After some thought, I decided to stick to my initial choice and ordered the Kyosui eel rice bowl. The eel was exquisite, with a subtle sauce that brought out the high-quality fat of the Kyosui eel. The sweetness was not overpowering. The rice was also delicious. Even the soup was carefully crafted, leaving a good impression. At 6800 yen, it's not cheap, but for the top quality farmed eel from Kyosui, it's a reasonable price in my opinion. However, those who prefer a richer taste might find it lacking. The refreshing aftertaste after finishing the meal is gentle for adults. I'm really happy about the recent encounters with great restaurants. Thank you for the meal.

Once again, I made a net reservation through Tabelog the day before. I visited the restaurant at 5:00 PM on Friday. To start, I enjoyed some sake while snacking on the "Kurikara three kinds of grilled dishes" (2,700 yen). It's a platter with different seasonings like liver fish sauce, tare, and green onion soy sauce. This has become a staple menu item while waiting for the "unagi-don". After about 30 minutes of waiting, the "Kyosui unagi-don" (6,800 yen) arrived. The Kyosui eel from Oigawa, Shizuoka is one of the top two eel brands in Japan. When it comes to Kyosui eel in Tokyo, this restaurant is one of the first places that comes to mind. The Kyosui eel is filleted and skewered right after you order. The cooking method is Kanto-style, not overly fluffy, with just the right amount of plumpness that suits my taste. The light sauce that doesn't overpower complements the eel well, allowing you to taste the true umami of the eel in this elegant kabayaki. The consistent deliciousness keeps the satisfaction level high as always. Recently, some eel specialty stores have been quietly using eels from China, so revisiting a trusted restaurant like this one brings a different level of reassurance. I really want to try eel at various other places, but the eel here is quite delicious, highly rated by experts, and it's still relatively easy to make a reservation, which is nice.

The eel had a melt-in-your-mouth softness and a refreshing, clean taste with no strong flavors. The restaurant is not very spacious, so it's best to make a reservation in advance. It's not often that I go to Mejiro, so the location was easy to find with the sign out front. I had the Kyosui eel, by the way.

Second visit. Both the shirayaki and the unaju were delicious with salt and wasabi, and the sauce on the eel bowl was to my liking. The only downside was that the young male staff seemed a bit awkward in their service. I wish they could be more relaxed and sincere in their customer interactions. I still want to go back to this restaurant!

I had the delicious eel dish at this restaurant. The eel was soft and melted in my mouth, it was the best. The sauce was not too sweet, just right. The female staff member was calm and efficient even during busy times in the evening, she was lovely.

The access from Mejiro Station is excellent, just a 5-minute walk away. The restaurant is located in a newly built building with a clean and modern interior. We made a reservation for three people in advance and were seated in a private tatami room with sunken kotatsu tables that can accommodate up to 8 people. This restaurant is known for serving the rare Oigawa eel from Kyosui. We ordered two Kyosui eel rice bowls and one premium eel rice bowl in advance. While waiting, we enjoyed edamame, eel rolls, and marinated horse mackerel and sea bream. The Kyosui eel that was brought to us had a beautiful grilled color and a fluffy texture, with a pleasant lack of the typical eel smell. The sauce was on the sweeter side compared to the sharp Edo-style sauce. The rice was cooked firm and paired well with the eel rice bowls.

The restaurant is located behind the police box near the station. When I made a reservation over the phone, they didn't say anything, but I had a feeling that the popular item, "Kyosui Unagi," might be sold out. So, I called again to secure a grilled eel and eel rice box at Kyosui. I also decided to reserve some eel liver just in case. Turns out, all the eel dishes other than the ones I reserved were sold out. I should have been more cautious. I ordered some dishes other than eel, such as squid with sake lees, rolled omelette, and eel bone senbei. The grilled eel had a crispy texture with a slight bitterness from the skin. You can choose between steamed and grilled eel, and I recommend the grilled one. The grilled ayu fish liver with soy sauce or salt and wasabi was an interesting dish, but the taste of the ayu was a bit strong for my liking. The broiled eel was soft and had a moist texture, not the crispy type I expected. It was generously coated with sauce, making it delicious even with rice.

After a long time, I wanted to try some Kanto-style eel. I had been eating crispy grilled eel from Nagoya and Kansai recently, so I was craving the soft Kanto-style eel. It was a week before the Day of the Ox, but when I called 30 minutes before opening, they said there was space at the counter. The Hitsumabushi eel at Kyosui Unagi was delicious, with plenty of fat. It was a shame that they had run out of grilled eel liver.

2023 Michelin Bib Gourmand Award-winning restaurant in July 2023: "Unagi Mejirozorome"✨✨ This year's trending restaurant that won the Michelin Bib Gourmand Award. You can enjoy the rare and elusive "Kyosui Unagi." The owner, Yoshiaki Okada, honed his skills as an eel craftsman for about 25 years at the eel restaurant "Kagurasaka Shimankin" in Kagurazaka. The restaurant opened in July 2018 and is located in a building next to JR Mejiro Station. The interior of the restaurant has a typical eel restaurant atmosphere. The menu...oh, they have a wide variety of side dishes. How does the food taste, though? (*´∇｀)ﾉ ■ Kyosui Unagi This is a domestically farmed brand of eel raised in Shizuoka Prefecture, with a production volume of only about 40 stores nationwide. It is raised in an environment close to nature with water quality and temperature similar to natural conditions, resulting in a taste close to that of wild eels. It takes about one and a half times longer than usual to raise them, about a year and a half. ■ Ordered Items ⚫ Kyosui Unagi Ju (with liver) - 6,800 yen The rice is Kagawa rice with a mild sweetness. The sauce is a bit strong if used only for grilling, so a new sauce is added in a 1:1 ratio. Sprinkle with Wakayama Sansho pepper and take a bite...yes, it's delicious ✨✨ It's not thick or fatty, but has a refined fat and umami taste. It's like a delicious eel rice bowl. ⚫ Kurikara - 900 yen The sweet and savory sauce on the kurikara is slightly small. It has a strong elasticity, and the umami flavor spreads as you chew. This type of kurikara is my first time trying, but I enjoyed it. ⚫ Dashimaki Tamago - 800 yen I've been searching for the ideal "dashimaki tamago," but this one has a traditional finish without any unique features. It didn't amaze me, but it was a solid finish. ■ Drink ⚫ Yamagata Masamune Natsu no Junmai (1 cup) - 1,200 yen A slightly sweet, velvety summer sake. It's refreshing and not bad. ■ Efficient service. Maybe part-time staff? The service from the female staff was good. ■ Fair pricing. Is this the taste of "Kyosui Unagi"? The world of eels is deep. It's different from the taste and elasticity of wild eels, but it's not a fattened taste. It has a refined and clean fat and flavor. I enjoyed it. Thank you for the meal m(_ _)m □ Evaluation: As of July 2023 Tabelog rating: 3.67, 270 reviews

--------Order Items-------- Reserved for 2 people on a weekday evening! ◆ Kyosui Unagi (Eel) - 6,800 yen ◆ Unagi Liver Grilled - 1,000 yen *Limited quantity ◆ Asahi Premium Draft Beer - 800 yen --------Impressions-------- I visited this eel restaurant that was featured in Bib Gourmand! We tried their specialty, Kyosui Unagi. It came with grilled liver, making it a luxurious meal. I was curious about how different it would be from regular eel, but after the first bite, I was impressed by its fluffy texture. It was so tender and perfect! The sauce was delicious too. Honestly, I only have eel a few times a year, so I can't provide detailed comparisons with regular eel, which is a bit frustrating, haha. The Unagi Liver Grilled is limited in quantity, so it's better to request it when making a reservation. It had a nice bitterness and was delicious. --------Additional Info-------- I review restaurants from the perspective of an office lady who eats out 200 times a year, recommending places for "girls' night out" or "dates." ◆SNS Instagram ID: per0rine Feel free to check it out~ Likes, saves, and comments are appreciated ♡

I had work in the afternoon, so I felt like eating eel and decided to go to Norome in Mejiro for the first time. I contacted them about an hour before opening and ordered the Norome Omae lunch set with Cozu Unagi instead of the regular one. They said they could start cooking in advance, so I asked them to do so. When I arrived at opening time, the lunch set was ready for me without much waiting. I was very happy! First, I had my favorite spinach with white miso dressing, which also had mushrooms and sliced omelet on top, and the sweet taste of the miso was delicious. The sashimi consisted of squid, sea bream, and tuna, all of which were very tasty. Then I had the eel liver soup and finally the eel rice bowl. The Cozu Unagi, which I tried for the first time, had no muddy smell and was sweet and delicious with a good amount of fat. The cooking wasn't as soft as at nearby eel restaurants, but I liked the texture that remained. The grilled eel wasn't too crispy, and the sauce was not too sweet, but had a slightly refreshing taste, which was delicious! Personally, I prefer the grilling and cooking style of Sakuraya in Mishima, but I found Norome's eel to be delicious enough to want to come back again! Although I was a bit early for the Day of the Ox, I would like to visit again in the winter when the eel is even more delicious! Cozu Unagi comes from the Oi River and the underground water of the Alps, while Sakuraya's eel comes from the underground water of Mt. Fuji. I truly realized that clean water is important for eel. *When I ordered the spinach as an additional dish over the phone, they made me wait a bit and then said it would come with the set. I wonder if they changed it as a service... I would like to take this opportunity to say thank you.

I decided to visit the restaurant after seeing a photo of the premium eel rice bowl with one and a half eels and it looked delicious. I arrived a little before 12 o'clock and the restaurant was almost full. It seems like making a reservation would be a good idea. The liver was sold out, but they had fin eel available so I ordered that. It was a bit more rare than what I've had before. There were different types of fin eel which was interesting. I sprinkled a little bit of Sansho pepper from the mill and it tasted so good that I felt like I could easily have two beers if I wasn't working. Soon after, the premium eel rice bowl arrived. It was fluffy and delicious. However, it didn't have that melt-in-your-mouth texture. Perhaps it's the uniqueness of this restaurant. Since it was one and a half eels, there was a difference in taste between the one eel and the half eel. Personally, I found the half eel to be more delicious. The liver dish came with grated yam and large pieces of liver. Overall, it was quite tasty.

This month, we decided to treat ourselves to some eel as we also received a bonus. We reserved a private room at the restaurant, which was convenient for us since we were with children. We ordered the Zorome Gozen set with Kyosui eel instead, costing 8,000 yen. The children, who are not yet in school, had to make do with eel rice balls for 800 yen each. Kyosui eel is known for its quality and taste, raised in the clear waters of Oi River in Shizuoka, Japan. It has a sweet aroma and flavor similar to wild eel, with high levels of DHA and EPA, which are beneficial for health. The eel was slightly fatty, with a soft and chewy texture, and was delicious. The side dishes like Shirawo (eel liver), liver sashimi, and homemade pickles were also tasty and offered great value for money. Overall, it was a satisfying meal.

Today, I enjoyed a delicious eel dish with a premium Japanese sake, savoring the melt-in-your-mouth eel for 40 minutes. The eel had a strong flavor but was also very fluffy. The sauce was light and elegant. I was so engrossed in eating that I forgot to sprinkle on the sansho pepper.

Father's Day celebration at Kyosui Unagi! I have been here a few times before, and the unagi at Kyosui has no fishy smell at all. The sauce is light and savory, very delicious. My father also loves this place, so we made a reservation and went there on this day. I forgot to take a picture, but the sashimi platter, Yanagawa hot pot, liver stew, and pickles were all incredibly tasty. The unagi, which is the main dish, was as excellent as always. Thank you for always providing a wonderful dining experience!

I tried the famous farmed eel brand "Kyosui Unagi" for the first time. I called ahead to let them know when I would be arriving, so I only had to wait for about 10 minutes before being seated. I also tried the grilled eel liver, which was very delicious. I wanted to have it with some alcohol, but I decided against it this time. The Kyosui Unagi was also very tasty. Surprisingly, there were still seats available when I visited around 11:30 on a Saturday. Kyosui Unagi is a bit on the pricier side.

I was able to enjoy delicious eel. I started with a light drink and snack before the main dish, and the eel rice bowl was excellent. - Eel ham - Firefly squid (dried) - Eel rice bowl (Kyo-mizu eel) Drinks: - Draft beer - 2 or 3 cups of sake There are two types of eel rice bowl, Kyo-mizu eel and other domestic eel, but I chose Kyo-mizu. It was the right choice, as I liked how it was prepared. The eel was well-raised, with a good overall balance. The eel and rice were just right, not too firm or too soft. The sake selection was plentiful and reasonably priced. The atmosphere of the restaurant was also great, with a calm and pleasant ambiance. The age group was generally older, but it was a comfortable place to dine without a rowdy atmosphere. In addition to Kyo-mizu eel, there are other domestic eel options on the menu, with different portion sizes to choose from. I would like to try them next time. But if Kyo-mizu eel is still available, I highly recommend trying it for the first time. Thank you for the meal.

It's not a top 100 restaurant, but it's close in terms of rating. It's a great restaurant that can rival the top 100. The interior has a cozy atmosphere more like a casual Japanese restaurant than an eel specialty shop. Their specialty is the elusive Tomozumi eel, but is it quality over quantity? We ordered the premium eel rice bowl to find out. You can watch the eel being grilled from the counter. The eel has a crispy and fluffy texture with just the right amount of melt-in-your-mouth goodness. Even if it's not Tomozumi eel, the taste is satisfying. The rice is served hot with a mildly sweet sauce and perfect texture. It's a substantial meal and easy to make reservations. Once again, we've found a great eel restaurant.