The town of Kamata used to be a familiar place for me, just a 20-minute direct ride from my home in Musashikoyama when the train line was still called the Meguro-Kamata Line. The setting of Kamata in Matsumoto Seicho's "The Castle of Sand" also gave me a sense of closeness to the town. However, after the line was discontinued in 2000 and split into the Meguro Line and the Tamagawa Line, Kamata felt more distant both physically and psychologically. The inconvenience of transferring at Tamagawa Station, where the platforms for the two lines are on different levels, added to this feeling. Despite this, I decided to visit Kamata to try out a particular eel restaurant that had been recommended to me. The restaurant, established in 1935 in Kanda and relocated to Kamata in 1945, has been serving eel dishes to support the town's post-war recovery. Located at the end of the Sun Road shopping street arcade, the restaurant is surrounded by other popular eateries like "Konparu Shinkan" and "Arakiya" known for their delicious gyoza and spicy ramen, respectively. The restaurant was already open when I arrived slightly before 11 am, and the bustling atmosphere inside indicated that it had been open for a while. The crowded dining area on the first floor had both table seating and raised tatami seating, accommodating a total of 32 guests. The staff, mostly Chinese, efficiently managed the busy restaurant. The menu displayed on the wall listed eel rice bowls for 2,480 yen and eel sets for 2,900 yen.

Today's lunch was eel in Kamata! I went to Sushiki. The retro and nostalgic atmosphere of the shop reminded me of the Showa era. The entrance was filled with smoke. My feet were drawn in without me even realizing it... I secretly ordered a beer, liver skewers, and a boxed meal. It took a little while for the boxed meal to arrive, so ordering the beer and liver skewers was a great decision. They were cooked perfectly. And finally, the long-awaited boxed meal arrived. The crispy and fragrant surface combined with the juicy meat was a perfect harmony. I finished it in no time. It was delicious!

I visited a long-established eel restaurant that I have known since I was a child. I called in advance and was told that all the reservation slots were full. They also mentioned that if I didn't reserve, the eel might run out, so I made a reservation for the Akajuu (eel over rice). As I walked through the arcade from Kamata Station, the smell of eel started to drift towards me, which got me excited. Luckily, when I arrived at the restaurant just before 6 o'clock, there was a seat available and I was seated right away. There were many takeout orders being prepared, and customers were coming in one after another to pick them up. After a 20-minute wait, the Akajuu was served. I feel like the eel pieces are smaller than before, but I think it's still a good deal for 3100 yen. The atmosphere of the restaurant gives off a Showa-era vibe, making you feel like you're really in an eel restaurant. I took a photo of the Akajuu with my new mirrorless camera, so please take a look. I thought I could order yakitori at the restaurant, but they were also sold out due to reservations. It seems like you have to reserve everything in advance. I will definitely visit again when I crave eel.

On the way from Tokyo to Yokohama, I stopped by a lunch spot to visit. About a 10-minute walk from JR Kamata West Exit, there is a famous eel restaurant tucked away in the back of the Sunroad shopping street. Nearby, there is also a popular ramen shop called "Chuka soba Yamafuku." The Kamata area seems to be a hub for delicious restaurants, and this particular place has been thriving for a long time. The clientele is diverse, with people of all ages and genders showing their support. I tried their Akajuu set for 3100 yen, which consisted of two folded eel pieces packed tightly in a tiered box. It also came with soup, salad, and pickles, allowing you to focus on the eel. The soup had a hint of eel liver flavor and was served hot, perfect for cooling down on a hot day. The eel, with its appealing charred color, looked delicious. Sprinkling some sansho pepper on the piping hot rice and eel, I couldn't resist the tender and flavorful taste. Unlike the eel commonly found in supermarkets, this eel reminded me that it is a river fish. The restaurant's atmosphere exuded a retro Showa vibe, with a sturdy structure and a second-floor tatami room that hinted at a bygone era. I hope they continue to offer this quality at such a reasonable price for a long time to come. Thank you, Kamata's long-standing eel restaurant.

Feeling a bit of summer fatigue, so I went for eel! I visited this restaurant as usual. Actually, I tried to go the previous evening but they were sold out, so I made a reservation for the next day and finally got to visit. Thanks to the reservation, I was able to enjoy the grilled eel liver that is usually sold out. The eel bowl was also consistently delicious. I will definitely come back again!

[Revisit] On a hot evening in July 2023. The sign already says today's portions are sold out. Good thing I made a reservation for the dishes in advance. Added liver grill, salt-grilled chicken skewers, red rice, and an extra serving of fresh conger eel for 400 yen. Red lanterns, narrow alleys, raised tatami seating, seasonal flowers, retro vibes, fragrances, cold bottles, edamame, it feels like summer - Sushuki is truly the best!

The atmosphere of the restaurant was also very nice! We were able to enter smoothly as we had made a reservation in advance, but afterwards the phone kept ringing non-stop, showing that the restaurant was very busy! The eel was delicious, but the grilled chicken was also juicy and had eel sauce on it, which was also delicious!

I checked online and saw good reviews, so I invited a friend to go, but we were disappointed. The unagi was burnt black and lacked the flavorful sauce that was supposed to accompany it. It was a terrible experience on a hot day, especially after trusting the good reviews online and my friend's recommendation. I felt really sorry for inviting my friend to such a disappointing meal.

Located in Kamata, Ota-ku, Tokyo, this eel restaurant exudes a warm, old-fashioned charm reminiscent of the downtown area, with the nostalgic appeal of Showa-era Japan. I have been a regular customer since I was a child, and I absolutely love this place (● ˃̶͈̀ロ˂̶͈́)੭ꠥ⁾⁾ The secret to its popularity lies in its consistently delicious food and the enduring warmth of the restaurant. Due to its popularity, reservations are a must! Takeout orders are possible with advance booking. The "akajuu" (eel on rice) is highly recommended, but the side dishes are also delicious, and the liver, a limited item, is amazing! This time, due to feeling unwell, I tried the "oyakodon" (chicken and egg on rice) for the first time, and it was a gentle, flavorful dish that felt like it was wrapping me in comfort. This is a precious gem of a restaurant that I want to keep visiting and pass on to future generations!!

I placed a must order reservation at this restaurant for the upcoming "Doyo no Ushi no Hi" on 7/30. I arrived earlier than the scheduled time and luckily found a seat available. The entrance already had a sign saying "Sold Out." They had reached their planned number for dine-in and takeout. I enjoyed the savory smell coming from the kitchen while waiting to be served. When the time came, I sprinkled some sansho pepper and took a bite. The eel was plump with a delicate texture, and the sauce was delicious. I savored this blissful moment slowly. I left fully satisfied, and the cost performance was excellent. Thank you for the meal. Eel provides essential nutrients like Vitamin B1 for fatigue recovery, calcium for stress relief and blood clotting support, DHA for brain development and vision protection, EPA for hypertension prevention and inflammation reduction, and antioxidants for cholesterol control, anti-aging, and reproductive function maintenance. The power of eel.

I revisited a traditional long-established shop after a year. It was already full on the first floor at 11 o'clock. I went to the second floor tatami room. The second floor was also almost full. It's a very popular shop. I ordered the akajuu (red bento) and it arrived in about 12-13 minutes. The bento box was a bit small, but it was packed with delicious grilled eel that looked appetizing. The eel was crispy and the slightly sweet sauce was incredibly tasty. The price was also budget-friendly, and if this shop was nearby, I would want to visit once a week.

Visited on a Sunday. Located just off the arcade in the shopping street, easy to find with about 10 groups waiting in line. Reservations are possible but not very helpful as you still have to wait in line. Most people order the grilled eel, but it's not as impressive as in the photos. The grilled skewers sell out quickly, so be careful. The eel is grilled directly over charcoal, well-cooked and fragrant. Many people drink beer and other drinks, so the second floor seating is spacious but crowded.

When it comes to eel in Kamata, Susuki is the place to go. While other restaurants have been raising their prices, Susuki managed to keep their hitsumabushi dish under 2,000 yen for a while, but due to recent price increases, it has now gone up to 3,100 yen. Nevertheless, it is still considered reasonably priced and the food remains delicious, with great customer service that keeps customers lining up.

I used to think about going to a restaurant that my followers recommended, but I decided to visit earlier before it gets too crowded. It's located about a 5-minute walk from Kamata Station. The first floor was full, so I was directed to the second floor where I was the only customer for a while. I ordered the Akajuu (red grilled eel over rice) for 3100 yen. The eel was steamed just right and the portion size was decent. The sauce was a slightly spicy and the eel and rice went well together. I haven't even taken a sip of my tea yet, but the foreign waitress immediately brought me a cup of tea with a smile. I was allowed to take photos inside the restaurant and the eel dish was served promptly. There is no other restaurant in Tokyo that serves such quality eel for 3100 yen. I will definitely go back before Ushinohi (Day of the Ox).

I knew that eel is delicious in the winter, but when I start to feel the summer atmosphere, I always crave it. After finishing work in Kamata, I was lured by the savory smell and decided to stop by. It didn't have any strong features and didn't leave a lasting impression, but I was happy to have a satisfying meal when I felt like eating it. Thank you for the meal.

I arrived at the restaurant next to the izakaya near Kamata Station after a 5-minute walk at 11:30. It was already full, so I waited while enjoying the good smell. The amount of eel in the eel rice bowl was slightly different, but it was really appreciated to have it at a price of 5000 yen, which is rare these days. The eel was delicious. Thank you for the meal.

Suzuki Kabayaki Restaurant @ Kamata - Akajū 3100 yen - Shinko-jō 400 yen - Edamame 530 yen - Ebisu beer (large) 830 yen Located a 5-minute walk from JR Kamata Station West Exit, at the end of the arcade shopping street (Sun Road Kamata) where the nostalgic atmosphere of Showa era remains, is the long-established eel restaurant "Suzuki Kabayaki" that has been in business for over 80 years. It started its business in Kanda, Tokyo in 1935, and moved to Kamata in 1945. Initially, when it came to Kamata, it was a black market stall after the war, but it evolved from a barracks hut to the current building in 1965. A humble popular establishment that has supported the common people in the process of post-war reconstruction, black market district reorganization, and the revival of Kamata from the war damage. The current third generation is preserving the traditional shop curtain. The historic interior has a retro atmosphere with wooden construction from the mid-Showa era. The first floor has table seats and a raised tatami seating area, while the second floor has a spacious tatami seating area. The eel box menu includes "Unadon" (2480 yen), "Ojū" (2900 yen), and "Akajū" (3100 yen). The amount of rice is the same for all, with the amount of eel increasing as the price goes up. The Akajū is said to be just enough for one whole eel. Until last year, even the most expensive Akajū was just under 2000 yen, but due to recent price increases, it has finally exceeded 3000 yen. Nevertheless, it is still quite affordable compared to other eel restaurants. A popular establishment that supports the common people. The eel is prepared by skewering and leaving only the final heating process, so it is served quickly in about 5 minutes after ordering. It comes with a small side salad, pickles, and clear soup with shiitake mushrooms and quail eggs. The sauce, continuously added since the establishment, and the charcoal-grilled kabayaki have a plump and tender finish typical of Kanto style. The crispy grilled surface adds a special fragrance. The skin on the belly is also soft and easy to cut with chopsticks. The sauce has a subtle and elegant flavor. The rice is shiny and well-cooked with firm grains.

【Revisit】Regular visit in April 2023. With COVID over, there was a lively crowd of people of all ages. Remember to make a reservation for the liver and grilled chicken. When starting to eat, begin from the bottom left side (for right-handed people) and move towards the right. As for the etiquette of the tiered box, hold the box with your hand and start eating from the head of the bottom tier where the fattiest part is, from the bottom left to the right, cutting and eating the eel and rice together in bite-sized pieces with chopsticks. Once you finish the bottom tier, rotate the box 180 degrees and repeat the same process from the bottom left. The most delicious part, as rated, is the tail end.

I had some business in Tsuruami and stopped by for lunch on the way. It was a local eel restaurant that is very popular. I noticed that the sauce was different, but when I saw the grill on my way out, they were using the same sauce for the grilled chicken. I wonder if the sauce is also good with grilled chicken! It was a nostalgic restaurant and I had a great time.

This is my first time visiting. I ordered the 2900 yen lunch box based on the famous Kawanana in Hamamatsu. It's a rare Kansai-style charcoal grill in Tokyo. The portion size is a bit small, but the charred surface looks nice. When you pick it up, it's soft and crumbly, which was a bit concerning. When you eat it, it has a fluffy steamed texture, but lacks the chewiness of Kawanana. However, as you continue eating, this texture and sweetness become addictive. The price is quite reasonable compared to Kawanana, and the restaurant is spacious and has a nostalgic Showa-era atmosphere. It's a great option for a rewarding lunch. I also go to Marufuku in other places, but due to the proximity, this might be my favorite.

I had some business in Kamata and was drawn to try the grilled eel tataki. I ordered the grilled eel tataki, red chicken skewers, and grilled chicken and vegetable platter. The grilled eel tataki was a new experience for me, with onions, scallions, grated daikon, and ponzu sauce. It was refreshing and I could eat as much as I wanted. The red chicken skewers were juicy and delicious, but I wish the grilling technique had been a bit more impressive. Overall, the cost performance was very satisfying.