Located on the 3rd floor of the Garden Terrace at Tokyo Midtown. I visited without a reservation. The interior of the restaurant has a calm atmosphere with a Japanese taste, and there are private rooms available. I tried the Hitsumabushi Maru (2/3 eel) for 4,250 yen. The meal comes with a lacquered box containing eel, soup, pickles, condiments, and seaweed. When you open the lid of the box, you will see beautifully arranged eel on top of rice. First, mix it with a spatula 4-5 times. For the first serving, scoop the mixture into a bowl and enjoy it as is. For the second serving, add condiments and wasabi. For the third serving, add the remaining condiments and pour plenty of soup over it. The eel is grilled carefully over charcoal, giving it a crispy exterior and a fluffy interior. The sauce is sweet and savory with a slightly spicy soy sauce flavor, creating a balanced taste. Finally, enjoy the dish with the soup poured over it. It was delicious!

I arrived at 7pm and ended up chatting until closing time, but the staff were kind and accommodating. The only downsides were that the food was a bit slow to be served and (it could be just my personal preference) I found the food in Nagoya to be tastier. Overall, I would give it a perfect score.

Until now, I wanted to eat eel but my child couldn't eat it, so I used to go to an eel restaurant when my child was not at school. But this place is different. The kids' plate has contents that children love, so the kids are very happy. Many families with young children come here! The children's meal originally comes with a small amount of eel and sauce, but they probably thought the child wouldn't like it so they served it separately. The small amount of eel is on a small plate next to the rice. However, my child still refused to eat it. Haha.

I had a luxurious lunch set. It came with hitsumabushi, pickles, sashimi, and salad, and I was very satisfied. Even though the hitsumabushi was in a mini size, I felt like it was a sufficient amount. I also added the liver soup for an extra 150 yen, and it was delicious.

In Nagoya, there are many famous restaurants known for hitsumabushi (grilled eel over rice), and Maruya Honten is one of them. They serve hitsumabushi with a crispy texture, which is highly acclaimed. It's great to see Nagoya's famous dishes being offered in Tokyo as well. After waiting in line, I finally got a seat and ordered hitsumabushi from the menu. It was definitely worth the wait – the grilled eel had a fragrant aroma and a crispy texture. I enjoyed it with condiments and finished with a regular grilled eel dish. It was so delicious that I'm already thinking about coming back with friends next time.

I had been wanting to eat Hitsumabushi again since I last had it at Nagoya Station years ago. Since Nagoya is far away, I decided to eat Hitsumabushi in Tokyo. Hitsumabushi (top) at Nantoka Pilsner is really delicious. The grilled eel on rice is crispy and the sauce has just the right amount of sweetness. The broth is light and refreshing, leaving me feeling satisfied after eating Hitsumabushi. I recommend making a reservation through Tabelog if possible.

I've been craving eel for a while now! I heard that a eel restaurant in Nishi-Azabu had closed down, so I was really hungry for hitsumabushi. I remembered that the famous "Maruya" from Nagoya was in Roppongi's Midtown, so I decided to go there before watching a play. I arrived around 4pm and didn't have to wait, plus I was even guided to a private room even though I was alone, which made me really happy! I sat down and it took about 20 minutes for the hitsumabushi to arrive. When it was served, they asked me if I knew how to eat it, and I said I did. Maruya's hitsumabushi is delicious, and I always ask for extra broth halfway through. I usually like it without the broth, but I like to change up the flavors. The shiso garnish was really good. I finished it all! I love the way the eel is grilled here. It's a bit expensive, so I won't be able to visit again soon, but I will definitely come back! ❤️

A year after my last visit. I wanted to eat hitsumabushi again because it was delicious last time, so I came back. Yeah, it's consistently delicious. You have to order the broth separately. I ordered the broth when I had eaten about half of it. The broth is quite light. Personally, I thought it was tastier to eat it without adding the broth. So, I ate 1/4 with the broth and the remaining 1/4 as it is. It was nice to have sauce on the table. It was delicious. Thank you for the meal.

Although it is not cheap, I felt that the taste was worth the price. The outside was crispy and delicious. They also have a variety of side dishes like grilled eel liver, and many private-like seating arrangements in a clean interior, making it convenient for evening visits.

I was lured in by the delicious smell of the eel restaurant and decided to visit. The eel was cooked to perfection, tender and juicy. The sauce was also exquisite, and it paired perfectly with the rice. The atmosphere inside the restaurant was calm, and the staff provided excellent service. I was impressed by the deliciousness of the eel at a reasonable price, and I definitely want to visit again.

Date of Visit: July 5, 2023 (Wednesday) Entry Time: 12:00 (Reservation) My way of eating starts by roughly mixing the rice and eel, then dividing it into quarters at a 90-degree angle. I then add condiments, pour dashi broth, and savor it three times. On the fourth time, I choose my favorite way of eating from the previous three and enjoy it again. You can experience a crispy texture that is not found in traditional Edomae unaju. Despite being a lunch option, it is recommended to make a reservation.

Arrived on Saturday at 12:40 without a reservation. Wrote my name and waited for about 30 minutes before being seated. By the time I left around 2 pm, there were no more people waiting outside, but the restaurant was full inside. I was seated in a semi-private room and was told that there was a reservation at 3 pm, so it's better to make a reservation if possible. I couldn't decide between the Hitsumabushi Maru (2/3 eel) and Hitsumabushi Jou (1 eel), but I went with the Jou in the end and finished it all in no time. The eel was thick and packed, with a crispy and fragrant grilled skin, it was really delicious. I topped it with condiments, made ochazuke with the broth, and was satisfied with the portion. I definitely want to come back for more!

I ordered hitsumabushi without hesitation at a family birthday party in a private room. The sweetness of the sauce, the grilling of the eel, and the plumpness were perfect, and it was reliably delicious. The Midtown branch is less crowded than the Nagoya branch, so I think it's a hidden gem.

On the 3rd floor of Tokyo Midtown, you can find a famous Nagoya specialty restaurant serving "hitsumabushi," where you can enjoy authentic hitsumabushi even in Tokyo. This was my second visit, with my first being back in May 2019 shortly after they opened. I visited on a quiet Monday evening around 7 pm and was able to walk in without any issues. While they also offer "unadon," if you come to this restaurant, you must try the hitsumabushi. If it's your first time trying hitsumabushi, the staff will explain how to eat it, so no need to worry. The recommended way to eat it is to enjoy the first serving as is, add condiments like seaweed on the second serving, and turn the third serving into ochazuke, but feel free to eat it however you like. Personally, I like to divide it into four portions, follow the recommended eating style for the first three servings, and then enjoy the last serving in my favorite way of the day. I chose the "Special" hitsumabushi (7,350 yen) which includes "maru (2/3 tail)," "jou (1 tail)," and "special (1.5 tails)." The crispy grilled eel, specifically prepared to complement hitsumabushi, is a perfect match. The rich and flavorful sauce made with soy sauce and mirin truly enhances the dish, with a Nagoya-style taste. The hot broth served at the timing of entering the third serving is a thoughtful touch. Don't forget to enjoy a cup of steamed green tea served after the meal as a perfect ending.

Popular eel restaurant 'Maruya' from Nagoya opened a branch in 'Tokyo Midtown'. I had tried 'Maruya' eel in Nagoya before and knew it was reasonably delicious, so I decided to dine in. The atmosphere of 'Tokyo Midtown' was nice, and the interior of 'Maruya' was sophisticated and calming, which I liked. The meal was decent, with no complaints about the quality.

I had some business in Midtown, and if you spend 10,000 yen, you can park for free for up to 4 hours. My friend and I had a meal that cost around that much. I love eel, so I ordered a dish that I could finish by myself. The eel was delicious and the price was reasonable for eel. The cost performance was average. We ended the meal with tea and were satisfied.

This is my favorite place. I had the Day Gozen Sakae for 4,350 yen with an extra topping of Hitsumabushi for an additional 2,200 yen. I satisfied my eel cravings from the end of the year with the locally grilled eel here ♩ This dish goes really well as a second serving (二膳目) style. The combination of green onions, shiso leaves, wasabi, nori, and the crispy yet fluffy and fragrant eel is perfect. The rice is also delicious, which makes it even better. The atmosphere and service are at a high level, and you can always expect consistent service. I will definitely visit again.

I visited Maruya Honten for lunch, as I had been curious about it for a while. I couldn't forget the hitsumabushi I had at Houraiken in Nagoya, so I wanted to try hitsumabushi here in Tokyo. I made a reservation about 10 days ago and ordered the hitsumabushi. It's made with one whole eel. After waiting for about 30 minutes with a beer in hand, the dish arrived. The first bowl was crispy on the outside and fluffy on the inside, with a fragrant eel flavor. It could have been a bit crispier, but it was still delicious. The second bowl, with condiments like seaweed, green onions, and wasabi, enhanced the flavor even more. I personally prefer this way of eating. The third bowl, with broth poured over it, was light and tasty. But my favorite is still the second bowl with condiments. For dessert, I ordered pistachio ice cream, which was rich and delicious. Thank you for the meal. I would like to come back again. As I left the restaurant, I saw a long line forming outside. I'm glad I made a reservation.

I visited the restaurant to eat hitsumabushi because you said you wanted to. There were many people lined up at the entrance, so making a reservation was the right choice. We were greeted with a cheerful "welcome" upon entering, which is how a restaurant should be. We requested the Christmas special, and also added extra eel, liver sashimi, and liver grill (with sauce and salt). Personally, I preferred the salt flavor. Both of us were very satisfied with the taste of hitsumabushi. They also promptly accommodated our requests for additional broth and condiments. My evaluation of the reservation I made was very high. The only complaint was that the crab in the crab salad was a bit dry. On the way back, we enjoyed the illuminations in Roppongi and returned home very satisfied. Thank you for the meal.

The surface is crispy and crunchy, and when you eat it with plenty of condiments while crumbling it, it's the best. The condiments include green onions, shiso, wasabi, and seaweed, and you can have unlimited refills! It's also good to eat it with dashi poured over it, but eating the eel with crispy condiments was the most delicious. I thought there wasn't much eel at first glance, but the balance was just right and it was delicious. I waited for about 30 minutes because it was a holiday. It might be nice to write your name and wait while looking at the wonderful interior goods on the same floor. Yuzu vinegar, iced green tea, hitsumabushi, top umaki.

I went to Maruya for lunch with my friends from Nagoya. The Hitsumabushi set meal is luxurious with sashimi included. The lunch menu is always satisfying. They have private rooms which are great for catching up with friends. Private rooms are popular, so it's better to make a reservation.