I had the opportunity to have a banquet at Unagi Kikukawa Ebisu Garden Place, the fourth generation of Unagi Kikukawa. I had been to the Tamachi branch of Unagi Kikukawa before. Unagi Kikukawa is a lively restaurant with its main store in Nagoya, and it has multiple branches mainly in the Chubu region. The restaurant is designed so that you can peek into the kitchen grilling area from inside. One of Unagi Kikukawa's commitments is to grill and serve the eel fresh, without pre-grilling, and to grill it when ordered. Today, we had a banquet with an eel course, and a private room was prepared for us. The course ranges from 8,000 yen to 13,000 yen, with different numbers of dishes and contents. This time, we had the 10,000 yen course. The course started with an appetizer featuring seasonal five dishes, including rapeseed flowers with sesame dressing, simmered eel, eel liver, pickled eel, and eel bone crackers. The freshness of the eel liver was particularly enjoyable. Moving on to the next course, a seasonal mixed plate of five types of fish was served. The eel broth was also included, providing a deep flavor and enjoyable texture. Then, we had grilled eel and shirayaki (grilled eel without steaming). The shirayaki had a crispy skin and a crunchy surface, seasoned simply with salt. The timing of the dishes being served was well-coordinated by the staff, who paid attention to the progress of our meal. The fried dish included seasonal tempura of myoga, bell pepper, and shrimp. Finally, the meal was completed with eel rice bowl and liver soup. The rice portion was adjusted to our preference, and we opted for a half portion of grilled eel instead of a whole eel. The eel had a crispy skin and a crunchy surface, coated in a slightly sweet and savory sauce. Despite its substantial volume, it was not overwhelming. The course ended with the dessert of the day's ice cream. I enjoy both the traditional eel courses of Kanto region and the unique steamed eel courses of the Chubu region.

Unagi restaurant on the 38th floor of Ebisu Garden Place. The building itself dates back to the early Heisei period, so the observation elevator to the top floor, which was rare at the time of opening, now feels slow and stuffy, reflecting the era. However, the view from the 38th floor is magnificent, making it worth the visit just to ascend for free. - Grilled eel skewer 5,180 yen - Hitsumabushi (eel rice bowl) from Kikukawa 4,180 yen - Assorted sashimi 2,880 yen - Grilled eel without sauce 4,780 yen The grilled eel is cooked directly over charcoal, not steamed before grilling like in the Kanto region, resulting in a crispy and fragrant texture that may be a matter of personal preference. Especially the grilled eel without sauce, when enjoyed with salt, wasabi, and ginger for flavor variation, brings out the crispy and fragrant taste, allowing you to savor the umami of Kansai-style grilled eel. The Nagoya specialty hitsumabushi can be enjoyed as is, with toppings, and then as a tea soup with dashi, gradually transforming the crispy grilled eel into a moist and flavorful dish. With free refills of toppings and condiments, you can fully enjoy the meal. The ambiance inside the restaurant is calm, with private rooms available, and the view, when the weather is clear, even offers a glimpse of Mount Fuji.

This is a restaurant where you can enjoy eel on the upper floors. Located on the 38th floor of Ebisu Garden Place, all the restaurants seemed to have a nice view. This particular restaurant has several private rooms, so if you mention it when making a reservation, you might be able to eat in a place with a good view. (Ironically, those sitting in the top seats won't have a view, haha). In addition to eel, we also ordered some appetizers, and the eel rolls were served piping hot, which was great. Eel can be a matter of personal preference, and here they seem to specialize in grilling it to a crispy texture. (There were 5 of us dining, and everyone had their own preferences for eel, haha). There were two types of sansho pepper available, one with a strong aroma and one that tingles on the tongue, which was really nice.

The location on the high floors of Ebisu Garden Place gives the restaurant a modern and clean feel, with amazing views overlooking Tokyo. It's recommended to sit by the window for the best experience. The eel, cooked in the Kansai style, was delicious with a crispy texture. The portion size was generous, making it a great place for a special lunch with family. I look forward to coming back for another meal when I have the chance.

I had a bowl of hitsumabushi. It was delicious with both eel and broth, making it doubly tasty. The crispy skin and fluffy meat, seasoned with two types of sansho pepper, made the rice go down easily. I should have ordered a large serving. While it's great with broth, the crispy skin really shines without it. In any case, it's delicious.

I responded to my daughter's request for eel and visited the restaurant with my family. The eel set meal was impressive and looked great. We ordered a variety of dishes, all of which were delicious, but personally I prefer the eel to be a bit softer (steamed). The grilled eel, grilled eel liver, and tempura were all tasty. The restaurant is located on the upper floors of Ebisu Garden Place, offering a beautiful view.

At the eel restaurant in Nagoya's Ebisu branch, the grilled eel dishes such as crispy set meal, eel rice bowl, and hitsumabushi are impressive with straight, single eels. The texture is both crispy and crunchy, providing a satisfying eating experience. The pickled vegetables are refreshing, and the grilled eel liver is fragrant and well-cooked in sauce.

We visited this restaurant with our family at night. We ordered beer and a pickled vegetable platter. One person chose Hitsumabushi and two people chose Unaju. The Hitsumabushi had the same eel as the Unaju, just sliced differently. They don't have a lot of options for eel dishes, so it was easy to decide. The grilled eel was not mushy and very delicious. The atmosphere with the beautiful night view was relaxing, and we would like to visit again.

The price of eel continues to rise. Due to a shortage of young eels and an increase in logistics costs, domestically produced eels are expensive, and it is expected that the handling of cheaper Chinese eels will increase in retail stores. There is also a possibility that Chinese eels will become more popular and increase in price. Today's restaurant review is about "Unagi Shidaime Kikukawa Ebisu Garden Place Store". Located about a 6-minute walk from Ebisu Station, on the 38th floor of Ebisu Garden Place. Opened in December 2022, this restaurant is a direct-operated store of a Nagoya eel wholesaler, offering Kansai-style eel with a crispy, fluffy, and creamy texture. With over 90 years of history, they carefully select the ideal eel to achieve the desired taste. The skin is crispy and fragrant, while the flesh is fluffy, thick, and fatty. They have several stores nationwide. I made a reservation for the midsummer day of the ox. The restaurant has been on my radar for a while, so I was curious about their eel. When you make a reservation, the menu is limited on the day of visit, and the dining time is only 1 hour. Not a problem. I took the skywalk from Ebisu Station to Garden Place. There is a route outside, but it's better to take the escalator down to Garden Place. It's hot outside. The eel was already being grilled when I arrived a little before opening hours. Efficient. The interior of the restaurant is clean, and the window seats offer a nice view. The number of staff members seemed a bit more than usual today. The service was polite, and they constantly came to refill our tea, which was appreciated. The restroom and smoking area are on the same floor. Today, I ordered the "Hitohira Hitsumabushi" for 5,380 yen. I started with a bottle of beer to quench my thirst while waiting. I ordered one portion of Hitsumabushi and one portion of Unajuu. The dishes were served promptly after ordering. Fast! The container for the Hitsumabushi is long and narrow. Makes sense. Hitsumabushi has a cut in it. The Unajuu looks good too. Before eating Hitsumabushi, there was a brief explanation: 1. Eat it as it is first. 2. It's okay to add condiments. 3. Try adding the broth. 4. Enjoy it in your favorite way. I took a bite. It's delicious. It's a Kansai-style eel that is not steamed. The eel is from Japan, but they mentioned that it also comes from China. I see, interesting. Next, I added the broth. Ah, this is tasty. Makes me want to have some ochazuke. I added some sansho pepper and green onions. The side dish with slimy okra is also nice. I finished it all. I feel a bit more energized now. Let's get through this hot summer. Thank you for the meal. TakuMon signing off. Bye bye♪

On the evening of July 30th (Sunday), I went to Unagi Kikukawa Ebisu Garden Place, the fourth generation, because it was the midsummer day of the ox and I anticipated it would be crowded. I made a reservation 2-3 weeks in advance. As soon as you enter the restaurant, you can see eels being grilled continuously. Both table and counter seats were fully occupied. We were guided to the seat near the window that we had reserved. Since it was midsummer day of the ox, all seats were limited to a one-hour time limit, so the menu was also limited. Being on the 38th floor of the Ebisu Garden Place Tower, the view from the window was perfect. We started with a toast with a small bottle of black beer for 680 yen. And finally, the meal arrived. Hitsumabushi (whole grilled eel) for 5,180 yen. A large uncut eel that was grilled to a fragrant crisp on high heat. The crispy skin had a nice aroma and the thick and fluffy meat was delicious. On the table, there were sauce, powdered sansho pepper, and whole sansho pepper. Especially, the whole sansho pepper in the mill had a floral aroma that enhanced the umami of the eel. We also had eel liver, okra and edamame side dishes, and pickled Japanese ginger. Many people were ordering the Hitsumabushi, so I will try that next time.

I ordered a Hitsumabushi for 5,380 yen. It was a bit pricey but had a generous portion. The Kansai-style grilling was just to my liking. I had it with beer, but the Hitsumabushi was so filling that the beer was unnecessary. It's great that you can easily visit without a reservation, even close to Ushi no Hi (Ox Day) when you feel like having eel. The service was attentive, striking a good balance of being present but not intrusive.

"Nakasho Shoten," a long-established eel wholesale business in Nagoya, operates the eel cuisine specialty store "Unagi Shidai Kikukawa." This chain of stores is located mainly in Aichi and various commercial facilities across Japan, and in late 2022, they expanded to the 38th-floor restaurant floor of Ebisu Garden Place Tower. While eel restaurants often have a traditional Japanese house atmosphere, this particular store stands out in a stylish and modern interior within a high-rise building. The service is exceptionally polite, and it was the best hospitality I have experienced in an eel restaurant so far. I ordered their signature dish, the "Kabayaki Ipponjuu" which is a whole eel kabayaki served in a box set with liver soup and pickles for 5,180 yen. There are no discounted lunch sets, and the prices remain the same whenever you visit. This consistency gives a sense of satisfaction. The liver soup that comes with the dish is included, unlike some other eel restaurants where it may be an additional cost or not included at all. The side dishes are not particularly delicious but not bad either. They feel like a dish served just because it's expected. Now, the main event, the Kabayaki Ipponjuu is served. The kabayaki is grilled in a Kansai-style, without being steamed, and the skin is crispy and fragrant, while the flesh is tender and juicy. Despite being rich in fat, it doesn't feel heavy, perhaps due to the intense grilling. Although the price of 5,180 yen may seem high, the portion of eel is around 300g, making it a good value compared to traditional eel restaurants like "Noda Iwa." The careful preparation of the grilled eel gives the impression that they take their eel seriously, unlike some popular shops in Narita. As mentioned earlier, the service is impeccable. Additionally, they provide two types of sansho pepper with the eel sauce on the table, and offering free extra rice, ensuring you will leave feeling satisfied. While it may not have the exclusivity of a reservation-only restaurant like "Uharu," it offers a convenient and high-quality eel dining experience without the need to wait in line. It surpasses the level of casual eel restaurants in Narita or Nagoya, making it worth trying even though it is a chain store. ■For photos and more details, visit this blog post: [Link to the blog post]"

Lunch: Kabayaki One-Portion Set for ¥5,180 (tax included) The other day was the midsummer day of the Ox, so I felt like having some eel before that and headed to "Unagi Shidaime Kikukawa" located on the 38th floor of Ebisu Garden Place. This eel restaurant is run by a Nagoya-based eel wholesaler, Chuuatsu Shoten, which has been in business for 90 years. In addition to eel, they also offer beef, game meat, fish, and have expanded their business. Since it's a shop from Nagoya, it's not easy to come across a local grilled eel shop in Tokyo, which was the reason for my visit. I arrived around 1:00 PM on the weekend and the place was packed, so I had to wait outside for a while. I ordered their signature dish, the "Kabayaki One-Portion Set." It arrived in about 10 minutes. The eel kabayaki is served whole without being cut, in an original elongated dish. Since it's not cut, a tea bowl and a rice paddle are also provided, similar to hitsumabushi. The eel, although not freshly prepared, has a deliciously smoky flavor from being charcoal-grilled. The eel is firm and thick, showcasing the characteristic bounce of locally grilled eel. The rice portion is around 280g, which is enough even for a regular serving. On the table, there are soy sauce, sansho pepper, and simmered sansho pepper available. The soy sauce is strong and of the Edo style. The set also includes liver soup. My companion ordered the "Shidaime Kikukawa Gozen," which for some reason had a stronger bounce and smoky flavor in the eel. There seems to be some inconsistency in the quality. Although it's priced at ¥5,180, which is on the higher side, the amount of eel and rice is generous, and it's more satisfying compared to other longstanding establishments. Eel is expensive anyway. It's also a chain restaurant, making it convenient to visit. It's a good place to remember when you want to have locally grilled eel in Tokyo.

In 2023, the Day of the Ox falls on July 30th, but I had eel about 10 days earlier. Due to the intense heat, Beatrice stayed at home while the humans went to Ebisu Garden Place Tower 38F. The atmosphere was quiet and sparse, with a large flower arrangement in the elevator hall replaced by a stand with alcohol disinfectant. We visited Kikukawa, a fourth-generation eel restaurant, where we enjoyed their signature dish, a whole eel. The restaurant was packed, and we ordered the special kabayaki eel and hitsumabushi eel bowl. The eel was grilled over strong charcoal without steaming, resulting in a crispy skin and tender flesh. The hitsumabushi was a surprise, as we had never had a whole eel before. The restaurant's history and dedication to quality were evident in the delicious meal. The summer vegetables and side dishes were also delightful. Overall, Kikukawa's eel dishes were a unique and enjoyable culinary adventure.

Holiday 11:00. I made a phone reservation the day before and visited with 4 people. The view must be great on the 38th floor of Ebisu Garden Place. Ebisu beer (draft) for 750 yen each x 6, the foam was beautiful and delicious. Eel roll for 1,680 yen, 4 pieces were just right. Grilled eel for one heavy piece for 5,180 yen x 3, and the fourth generation Kikukawa's hitsumabushi for 4,180 yen. It comes with a small side dish, liver, and pickles. You can choose between a small or normal amount of rice, but even the small amount seemed like a lot! I was full and satisfied. Thank you for the meal. 25,900 yen for 4 people, 6,475 yen per person.

Located on the 38th floor of Garden Place Tower, you can enjoy a delicious meal with a great view. The eel dish is large and very satisfying. The service was also good and the atmosphere was comfortable. The Hitsumabushi (eel rice bowl) for dessert was also very delicious.

I had the 8000 yen Hina-giku course and indulged in eel dishes. While I occasionally eat eel bowls, I was impressed by the deliciousness of the grilled eel. The grilled, steamed, and broiled eel dishes were all exquisite. As a Tokyoite, I haven't had much experience with Nagoya-style eel that isn't steamed, so it was my first time experiencing the crispy texture of the eel here. The selection of Japanese sake for drinks was also excellent.

From the reservation to the service, the customer service was excellent without any stress. I used it for a lunch meeting and the eel dish was visually appealing, generous in portion, and delicious. Everyone enjoyed it. I will definitely visit again.

Eel specialty restaurant on the 38th floor of Ebisu Garden Place Tower. I think the night view is included in the price, fortunately it was a clear night! Today I ordered the course menu (10,000 yen including tax). The course included appetizers, sashimi, grilled dishes, fried dishes, a meal (eel rice bowl and eel liver soup), and dessert. The appetizers and sashimi were delicious. As expected from an eel specialty restaurant, the "eel wrapped in egg" grilled dish was incredibly tasty. However, when it comes to the eel itself, this restaurant uses a Kansai-style cooking method of splitting and grilling the eel from raw. Perhaps because of this, the eel was tasty but the skin was quite tough. It may depend on personal preference, but that was the only downside. Enjoying eel and drinks with a spectacular night view from the window was fantastic. These occasional moments of luxury are really nice!

Here on the 38th floor of Ebisu Garden Place Tower. Unfortunately, it was a cloudy day, but the view should be very nice. It was my first time here, and it's indeed a restaurant floor with a great atmosphere. I visited "Unagi Shidaime Kikukawa," where they serve Kansai-style eel that is grilled thoroughly without steaming, bringing out its deliciousness. They had hitsumabushi as well, but on this day, I had the "Grilled Eel One-piece Set" (5,180 yen). As the name suggests, you eat a whole uncut eel in one piece, which somehow adds to the luxurious feeling. And the Kansai-style eel, delicious~! The sauce is sweet and savory, and the rice was cooked to my liking, slightly firm. Of course, the eel is fragrant, but the flesh is plump, so you can taste the deliciousness of the eel itself! I stopped by after an event in Ebisu on this day, but I would like to visit again when I want to have a substantial eel dish. Thank you for the meal!

The restaurant is a bit pricey so I can only go about once every six months, but the food was delicious! I ordered the grilled eel with rice for ¥5,000-¥6,000. It came with various condiments, allowing me to enjoy different flavors while eating. There were also two types of sansho pepper, both of which were delicious. ❤️