Two days ago, I had dinner at Unagi Kappo Oedo in Kanda. This is a long-established eel restaurant that has been in business since 1800, making it a 222-year-old traditional eel restaurant. I joined a dinner party with seven people in a private room on the second floor. We had the Kabayaki Japanese cuisine set menu "Fujii set" for 13,200 yen. We started with a toast with beer and enjoyed a variety of appetizers including asparagus with white miso, pickled gourd, sushi with conger eel, grilled shrimp with egg yolk, three-color steamed dish, chicken pine style, firefly squid with vinegar miso, whitebait with flavored vinegar, and sweet long red chili. We then had a hearty soup with bamboo shoots, carrots, burdock, shiitake mushrooms, skin of whale, shiitake mushrooms, trefoil, and pepper. After the beer, we enjoyed a bottle of Kurose sweet potato shochu with baked sweet potatoes. The sashimi of tuna and sea bream was delicious, especially the medium fatty tuna. The seared bonito was also very tasty. The white grilled eel was served with citrus and wasabi, offering a variety of flavors such as soy sauce, ponzu, salt, wasabi, and lemon. The steamed dish included steamed rice with spinach, silver bean paste, and wasabi, as well as kabayaki eel rice, red miso soup, and pickles. The kabayaki eel was nicely glazed with sauce, and the rice portion was just right. The variety of pickles was also impressive. Instead of liver, we had red miso soup. For dessert, we had grapefruit with syrup in the middle, which was more sweet than sour. Overall, we enjoyed a delicious eel course.

I went to the main store of Izumo-ya, but they were closed for the summer break. Since eating at Mitsukoshi seemed boring, I decided to go to Oedo instead. Luckily, I was able to eat "ikada" on a Saturday. I ordered two ikada and my favorite umaki. They were served with a time delay.

The atmosphere of the traditional restaurant with a long history uplifts the mood as you approach the entrance. The old-fashioned wooden signboard with the words "Unagi Kabayaki Ooedo" catches your eye, and as you pass through the noren curtain, you enter a small space adorned with seasonal plants and a gentle trickle of water, providing a cool respite from the summer heat. Inside, the aroma of dashi broth and grilled eel tantalizes your senses, making your empty stomach rumble in anticipation. The tables, each with their own seasonal noren curtain, are set against a striking red backdrop, creating a charming ambiance. I opted for the course menu, which featured meticulously prepared dishes with rich flavors. By the time I reached the finale of the eel rice bowl, I was pleasantly full. However, the perfectly grilled eel coated in a delicious sauce effortlessly found its way into my satisfied stomach. After enjoying the exquisite food and drinks, I left the restaurant feeling content, with the gentle late summer breeze on my skin.

We visited the restaurant with two friends around 2:30 in the afternoon. It was rare and nice to be able to eat eel even after lunchtime. The menu items with names related to the moon can be a bit confusing, so don't hesitate to ask the staff if you're a first-time visitor! I did the same! We had eel rice bowl, eel rolls, and eel liver sashimi. Everything was delicious, but the eel rolls were exceptional and just to my liking! Eel can be expensive, but the quality justifies the price. Satisfaction guaranteed!

On the day of "Doyo no Ushi" (midsummer day of the ox), which happened to fall on a regular holiday Sunday, I decided to go to a restaurant that was open for the occasion. I went without a reservation, half expecting to be turned away, but surprisingly, I was able to get a table right away. The restaurant was busy with people who had reservations, walk-ins, and take-out orders coming in one after another. It seems like the restaurant's convenient location and large seating capacity played a role in accommodating everyone without turning anyone away. It's amazing how everyone seems to crave eel on Doyo no Ushi day. The restaurant is located along Showa Street, near the entrance to the Shuto Expressway. It has a charming and historic atmosphere, with semi-private seating arrangements. I ordered the Unaju (eel over rice) and liver soup for 3,300 yen, as well as the Umaki (eel wrapped in egg) for 2,200 yen. The Unaju came with six different types of eel, including Fumizuki, Nagazuki, Shimozuki, Yayoi, and Mutsuki. The quality of the eel was top-notch, almost like wild-caught eel, but it did take nearly an hour to prepare. I ordered the Shimozuki, while my husband ordered the Yayoi. The Shimozuki was served with two cuts of eel laid horizontally, while the Yayoi had three cuts of eel placed vertically. The rice portion seemed a bit thin and small, but it turned out to be just the right amount. The egg in the Umaki was surprisingly sweet, which was unexpected. I prefer it less sweet. I had the impression that many eel restaurants require reservations and close early, so it was a relief to find a place like this. However, the prices were a bit on the high side. I thought there might be other restaurants with equally delicious eel at a slightly lower price. * Payment accepted in cash, credit card, and PayPay.

I visited the restaurant on the day before the midsummer day of the ox this year, and luckily avoided the crowds. I was seated immediately and ordered the Saturday-only grilled eel. The secret sauce was not too sweet or too spicy, and was applied in moderation. The eel was tender and delicious, and the pickles were also excellent.

There used to be a restaurant called Oedo in the corridor, but it disappeared due to the coronavirus. I came here because the menu names seemed similar. I ordered the medium-sized eel bowl (1.5 eel) with extra eel sauce. The eel bowl arrived, and it was huge. I was happy with the portion size. It looked satisfying and tasted delicious. Next, the extra eel sauce arrived, and it was also huge. The eel portion was small, but it was delicious. The eel here is a bit on the smaller side.

The taste and atmosphere are wonderful, but the staff's service and the slow delivery of food despite not being busy were disappointing. There are many other eel restaurants in this area, so I don't think it's worth going out of your way to visit this one. For those considering visiting, I recommend allowing plenty of time for your visit.

Founded in the Kansei era (1800), this long-established eel restaurant with a history of 223 years since the Edo period was visited on a Thursday. I immediately ordered the "Unaju Nakazuki" for 4,840 yen. To be honest, I feel that the cost performance is not great for this price considering the portion size. The eel was not as fluffy or thick as expected, and there were quite a few small bones which was a bit of a concern. The seasoning was initially light, so I adjusted it to my liking with the sauce provided on the table. However, this is a wonderful restaurant that has been passed down through generations for over 200 years, so I hope they continue to thrive. Thank you for the meal.

Established in the 12th year of Kansei (1800), this restaurant has been serving customers in Nihonbashi since its founding in Kuramae. The Edo-style eel here is steamed for a long time and grilled firmly, resulting in a crispy exterior and tender interior. The sauce is not too sweet or too spicy, attracting many customers who have fallen in love with this flavor. A well-known traditional eel restaurant in Nihonbashi, favored by Asako Kishi. Highly recommended is the "Fujiteishoku" set meal, where you can enjoy a variety of dishes from appetizers to main course and dessert all featuring the flavors of "Unagi Wappo Oedo". Personally, I prefer to enjoy the eel as "Ikada" (eel served on a wooden boat without cutting it in half) and the grilled white eel is also delicious.

The price is high but the food is delicious. I ordered the cheapest eel dish on the menu. It was thin and a bit lacking in thickness, but the sauce was tasty and the portion was just right. Be careful because the eel slices are large, one slice is enough for one person. It is recommended to reserve a private room in the back if you want to relax, as they are available for reservation.

The atmosphere was nice and the food was delicious, but I was a little disappointed when I saw the bill of 4000 yen. It seemed a bit pricey for what we got. There was an additional charge for the liver sashimi, which was unexpected. We had reserved a private room, but it would have been helpful if they had mentioned that it was located up a steep staircase. Climbing the stairs suddenly to get to the room may be difficult for elderly people.

The "Ikada Oodon" for 5,280 yen was too expensive. It came with two eels, but the meat was thin. One eel had a firm texture, while the other had a soft skin and clearly different grilling. Neither was particularly delicious. The sauce was slightly spicy and the rice was piping hot. The extra liver dish had small pieces of liver that weren't particularly tasty. There was nothing special about the pickles. The "Uzaku" for 1,980 yen was nothing special. The "Umaki" for 2,200 yen had a rare sweet flavor that I personally enjoyed, especially the tamagoyaki part. As for the service, I had a bad feeling from the moment I was led to the second floor, and it turned out to be true. The guidance from entering to seating was bad, and even the checkout and leaving were bad. They pointed to a room and said "over there", but there were so many tables I couldn't tell where. I wish they had just said "please choose any seat you like". The staff in the hall were all unfriendly. When a customer who left at the same time as me was seen off, I was just said "bye bye" at the register and not seen off. The food was also served in a strange order, with the eel bowl coming first even though I ordered the eel bowl, uzaku, and umaki. Overall, it felt like they were treating customers mechanically without looking at their faces. I made a reservation, but there were quite a few local salarymen who didn't have reservations. Despite there being only one seat left according to the reservation on Tabelog, it was actually quite empty, so I don't recommend going, but you might be able to get in without a reservation if you go directly.

I visited the long-established eel restaurant, Uoi Kappo Oedo, which was founded in the 12th year of Kansei (1800). Among its customers are famous figures such as Katsu Kaishu and former Prime Minister Fukuda. I ordered the deluxe eel rice bowl, which took about an hour to prepare. As an appetizer, I also had tuna simmered in soy sauce and grilled chicken, which had crispy skin and tender meat, seasoned with a spicy seven-flavor blend. Finally, the eel rice bowl arrived, with shiny and fluffy steamed eel that was cooked to perfection, without any bones. The sauce was just right, not too sweet or too spicy, appealing to all tastes. The restaurant had a chic atmosphere, with servers in traditional attire, making the dining experience even more enjoyable. My stomach and heart were both satisfied. I love eel! ❤️

This restaurant is quite easy to enter without a reservation, except on relative and midsummer day of the Ox. The sauce is refreshing and the eel is fluffy and delicious. It comes with liver sashimi and pickles. The atmosphere of the restaurant is very calming with a traditional Japanese feel. The first floor has semi-private rooms, and the upper floors may have shared seating, but there are also several private rooms available.

I felt the history from the appearance of the shop, and it seemed a bit intimidating to enter, but I gathered my courage. The eel was light and very tender, and the sauce had a strong flavor, making it delicious. It's quite different from Nagoya's eel, but I also like Tokyo's eel. It was convenient that they were still open around 3 p.m. without a break.

Established in 1800, this long-standing restaurant offers a traditional multi-course meal that must be reserved in advance. During my visit in January, I enjoyed a special New Year's feast that truly showcased the hospitality of the restaurant. They offer a wide selection of sake, including "Juyondai" and "Hiroki," which complemented the meal perfectly. The interior and exterior of the restaurant exuded a sense of history and elegance. The final course of eel rice bowl was cooked to perfection, with a tender inside and crispy outside, and the sauce was deliciously sweet and savory.

This was the most expensive eel bowl I've had so far! It was a bit pricey but the eel was delicious. The combination of high price and great taste is not very common. I think the portion size was a bit underwhelming! Three eels might be a bit too much. I think two would be enough, but everyone has their own preferences! I would like to come back here again! Thank you for the meal.

A prestigious eel cuisine restaurant with a sophisticated appearance that catches the eye. The nearest station is Shinnihonbashi, but it is also within walking distance from Kanda, Kodenmacho, Mitsukoshimae, and other stations. I visited without a reservation around 6 pm on a weekday. However, it seemed that reservation customers kept coming in, so it might be better to make a reservation if possible. The "Unaju (eel rice box)" comes in 5 varieties. The price is the same whether it comes with rice or without rice. "Fumizuki" (3,190 yen), "Nagatsuki" (4,840 yen), "Shimozuki" (5,940 yen), "Yayoi" (7,370 yen), "Mutsuki" (8,800 yen), and "Gokujou" (11,000 yen). "Fumizuki," "Nagatsuki," and "Shimozuki" have different sizes with one eel each. "Yayoi" and "Mutsuki" have one and a half eels each with a size difference. "Gokujou" is prepared after ordering, so it takes about an hour to serve. The "Unadon" comes in 3 varieties. "Kodon" (2,310 yen), "Chu-ire don" (5,170 yen), "Ikadadon" (5,280 yen). Kimosui (300 yen) and Akadashi (400 yen) are extra. In addition, there are various set meals including eel and sashimi, starting from 9,350 yen. As expected from an eel cuisine restaurant, there is also a wide variety of side dishes. I also noticed the abundant lineup of Japanese sake. The menu listed about 30 types of sake. I ordered the "Unaju (Shimozuki)" with a large eel. It arrived in about 10 minutes. The Edo-style eel was grilled to a crispy brown color over charcoal. Despite being labeled "large," it was not particularly big and the thickness of the meat was somewhat thin, but it still retained a firm texture. It seemed to have been steamed for a short time, as it was not the soft, flaky type. The sauce was rich with a deep sweetness, which I quite liked, making the eel simply delicious. The price may seem a bit high, but it is a suitable place for elegant occasions such as business entertainment or dining.

I ordered a luxurious eel rice bowl for 8030 yen including tax in the afternoon. It was a very extravagant lunch. Of course, it was delicious. I felt a slight fishy smell, but I enjoyed it as it was a high-class eel rice bowl. It's not something I can eat every day. The portion was elegant, but it might be a bit small for men.

Son's birthday. If the meal request is unexpectedly "eel rice bowl," then without hesitation, visit [Unagi Kappo Oedo]. Every Saturday is "Raft Service Day" [as of August 13, 2022]. Eel rice bowl menu (tax included) [Fumidzuki] 2860 yen [Satsuki two raft] 4840 yen [Kisaragi two raft] 6050 yen [Hazuki three raft] 7150 yen [Minazuki three raft] 8800 yen [Top quality three raft "Kyosui eel"] 9900 yen Saturday limited bowl menu (tax included) [Small bowl] 2090 yen [Medium bowl] 4620 yen This time, you can enjoy the highest quality brand eel with the nickname "phantom eel" Shizuoka Oigawa "Kyosui eel", order the top quality. * "Top quality" takes about 1 hour from ordering to serving during busy times. There are only about 30 shops nationwide where you can eat this "Kyosui eel". When you open the box, there are three rafts covering the rice. The sweet aroma and the fluffy texture unique to Kanto, the not too thick, not too thin sauce enhances the scent of Kyosui eel, the sansho pepper is a wonderful accent that further stimulates the appetite, and you will not get tired until the last bite, no, you will want to continue eating, truly the ultimate eel rice bowl.