The fun trip to Tochigi and Tokyo has come to an end. Now it's time to return to Takamatsu. I have decided to have lunch at the airport. For my last lunch in Tokyo, I have already decided to have eel. I want to go back to enjoy the delicious eel I had when I visited Tokyo a month ago. I will be going to "Unagi Shidai Kikukawa Haneda Airport Garden Store". I am craving their Hitsumabushi, which uses a whole eel in a hearty dish. It's a bit early, so there aren't many customers yet. We were seated at a table and I took a look at the menu, even though I already know what I want to order (laughs). Both me and my friend decided to go with the Unagi Hitsumabushi. I will have to resist the temptation of beer as I have to drive back to Takamatsu later. While waiting, the aroma of the grilled eel and my hunger are battling it out. Oh, it's unbearable. After about 15-20 minutes, our Unagi Hitsumabushi arrived. Oh, beloved Hitsumabushi. Now, let's dig in! After briefly explaining how to eat it to my friend, I divided the dish into four parts. First, I tried it as it is, like an eel bowl. The grilled eel is crispy on the outside and fluffy on the inside, cooked to perfection. I sprinkled some sansho pepper and savored it. The umami flavor that spreads in my mouth is delightful. The bowl was empty in no time. Next, I added toppings like green onions and seaweed. This is my favorite way to eat Hitsumabushi. Green onions with eel, seaweed with eel. They complement each other well. For the third serving, I poured some broth over it to enjoy it as Ochazuke. Again, with green onions, seaweed, and wasabi. I slurped it down smoothly. The eel flavor blending with the broth was also amazing! Finally, for the last quarter... I enjoy Hitsumabushi differently each time. Some might prefer to divide it into three parts, but I am definitely a four-part person. Why do I do it? Simply because I want to end with my favorite bite. That's all (which was probably unnecessary... haha). So, for my fourth serving this time... I went with the same choice as my second serving, using the toppings I had before! Well, it was the same choice I made when I visited a month ago... haha. Another satisfying airport lunch. It's hard to say goodbye, but I have to head back now. Maybe I should buy some souvenirs before leaving.

The eel in Nagoya is grilled instead of steamed, so the texture was a bit different from what I'm used to, but it was delicious. The service was attentive, and since there were few customers, I had a pleasant dining experience. I would definitely consider visiting this restaurant again in the future.

By the way, I realized that I had never been to this commercial facility even though I always saw it from the monorail during my training. It is directly connected to Haneda Airport Terminal 3. There were many shops selling Japanese souvenirs and more. For lunch, I visited this place! It's a shop from Nagoya, and the eel dish was served as a whole piece, which was quite impressive as I'm used to it being served in halves in a bento box. As a Kanto region resident, I found the sauce a bit sweeter than what I'm used to, but it was delicious!

This is simply delicious eel. The eel is carefully prepared with a good amount of fat. There are two types of sansho pepper, so you can enjoy the different flavors of the eel alternately. It may take a little time during lunchtime, but that's part of the charm. Thank you for the meal. I will definitely go again.

I explored the newly opened Haneda Airport Garden and decided to eat Hitsumabushi as I was craving it. It was a bit late for lunch, so there were only about 4 groups of customers. Despite the airport being crowded due to the holiday season, the Airport Garden was not busy, making it a hidden gem. I was prepared to wait as they mentioned they would grill the eel after taking the order, but it was served in about 10 minutes. The eel was fragrant and very delicious. The miso soup was also piping hot. You can get refills for the condiments and broth. You can choose the amount of rice from small, regular, or large. I chose regular and it was just right. I would like to visit again.

I came here specifically to celebrate my family's birthdays. I had previously tried a grilled eel bento box from the same restaurant at Kanazawa Station and it was delicious, so this time I wanted to dine in at the restaurant, and my wish came true. The grilled eel comes in a special dish. The outside is crispy and the meat is soft and tender, very delicious. The grilled eel costs 6,340 yen, which seems like a good value considering it's a whole eel. On the other hand, the grilled eel liver costs a little over 1,500 yen, which may be a bit pricey. There are also counter seats in the middle of the restaurant, making it easy for solo diners to come in.

The interior of the restaurant is not very spacious, but it is clean and tidy. You can see the chef grilling the eel, so you can look forward to the finished dish. Today, I had hitsumabushi. I love eating the crispy eel with condiments. I also appreciate that they use fragrant sansho pepper. It was a delightful lunch treat.

I ordered it and then it was grilled. The skin was crispy and the eel was fluffy without any small bones. It was excellent. After eating the grilled eel, I realized how good it was. It was seasoned with salt, so I could really taste the deliciousness of the eel. I found a new go-to place for when I'm on a business trip in Tokyo.

On a holiday in 1905, I went to a newly opened eel restaurant in Haneda Airport Garden inside Haneda Airport Terminal 3. The restaurant is just a 5-minute walk from the departure counters in Terminal 3, with various other shops along the way. I decided to try this place with a group of international travelers, although there are also other options like Hanayama Udon and Yabaton nearby. Kikukawa, the owner, is well-known for their signature dish of whole eel in a bento box. The Hitsumabushi eel comes pre-cut, while the Shirayaki eel can be cut upon request. The Shirayaki eel has a crispy Kansai-style sear, while the Hitsumabushi eel has a fluffy texture and delicious flavor. It's a satisfying experience to enjoy such high-quality eel before heading overseas. Terminal 3 at Haneda Airport is often crowded with foreign tourists, but making a reservation in advance at this restaurant can make your dining experience more convenient.

I received a single eel dish for hitting the spot. I made a reservation and visited Haneda Airport on the first day of the three-day weekend, but it wasn't too crowded. I had an Instagram-worthy eel dish, but the grilling was quite firm on the surface, more crispy than fluffy. The sauce was a bit strong, and the sansho pepper wasn't very fragrant. I should have ordered extra rice for the eel. The portion was generous. But considering it costs over 6000 yen, well, I guess that's how it is. It seems that inbound tourists still don't know much about eel. The customers in the restaurant were mostly Japanese. I wonder if there is a connection with Kanda Kikukawa? If so, it's a bit disappointing.

In Tokyo, I had Kansai-style grilled eel and it was delicious! The liver was a bit pricey, but it had no unpleasant bitterness. Even my partner, who doesn't like the bitterness of liver, enjoyed it. I can't go there often, but I found a restaurant I want to visit again.

At a 90-year-old eel wholesaler in Nagoya, the Haneda store recently opened in the third terminal at Haneda Airport Garden. Ordered a single portion of grilled eel (takes about 15 minutes to cook). The eel is grilled in a Kansai style, without steaming, resulting in a crispy skin. Compared to a previous order at the Tamachi store, the crispiness was less pronounced and the sauce tasted richer. I would like to try the hitsumabushi next time.

On a regular day at 11 am, I visited a quiet restaurant with only one customer. I was intrigued by a standout menu item I saw outside - the "Hitohon Unagi Oju" (one-piece eel bento). It was my first time seeing it and I was so curious that I was drawn in. I sat near the kitchen entrance and could smell the delicious aroma of charcoal fire coming from the kitchen while waiting, which made me both hungry and excited. I ordered the "Hitsumabushi" (grilled eel over rice) and it was as impressive as it looked in the menu photo. The eel was really big and had a crispy texture from being grilled perfectly. It had a strong charcoal flavor, typical of Nagoya-style eel dishes. The sauce on the table was just right - a light sweetness and a smooth texture. The miso soup had eel liver in it, and the dashi broth was rich. Pickles and small side dishes were also included. The rice portion was generous to match the large eel, providing a satisfying meal. Before the Hitsumabushi arrived, I was served the "Tamagoyaki" (rolled omelette) which was incredibly delicious! The fluffy dashi-flavored egg was perfect, with a gentle taste. The eel inside was tender and flavorful. I would have been even happier if grated daikon radish was included. As it approached noon, the restaurant started to get a bit busier, but it wasn't too loud, allowing me to enjoy my meal leisurely. The elegant manner and service of the staff added to the overall positive experience at this restaurant. Thank you for the wonderful meal! ^_^

A newly opened area restaurant specializing in eel that has expanded from Nagoya. As there were two of us, we ordered both grilled and liver eel. The grilled eel was pre-cut and served with salt, wasabi, and ginger as condiments. It was cooked evenly and delicious, you could eat as much as you wanted. The liver eel had a rich flavor. The eel rice bowl was served in a tea bowl. The taste of the broiled eel was alluringly rich and sweet. It was different from the eel rice bowls in Kanto, as it didn't have steamed eel. The clear soup was very lightly flavored, which created an interesting contrast. There were two types of sansho pepper - powdered and crushed using a Peugeot mill, with the latter being recommended. According to a car enthusiast, Peugeot was originally a gear manufacturer. The metal scraping sound is their specialty. The eel here has a unique flavor that everyone finds delicious. It's satisfying to eat and highly recommended.

A chain restaurant specializing in eel dishes? They offer hitsumabushi (grilled eel over rice) and shirayaki unaju (grilled eel over rice with sauce) with options for a regular portion or a whole eel. I thought the portion might be too much, but decided to try the whole eel. They told me it takes some time to grill it fresh, but surprisingly it didn't take long before it was served. This Kansai-style eel was my first time trying it, with a crispy exterior and tender interior like takoyaki. I expected a lighter flavor being in Kansai, but the sauce was quite strong. A whole eel with a rich sauce can get a bit overwhelming towards the end, so I wished they had more pickles. The eel liver had a creamy texture like cheese or foie gras. I think I still prefer the Kanto-style eel. The sauce being strong made me crave more pickles for a palate cleanser, but it seems they provide the same amount as the regular eel dish, which was a bit lacking. With a whole eel being quite substantial, they should increase the pickles a bit so you can finish the whole eel dish comfortably.

The location within the facility can be found on the website. The access by car is very good. This is a rapidly expanding chain with its main base in Nagoya, and this is the 18th store. They serve 300g of eel with an unknown origin, grilled right in front of you. Along with this, they offer bone senbei with Kaga beni (around 7,100 yen). After 15 minutes, both dishes arrived at the same time. The shop has recently opened, so they may still be adjusting their operations. The main chef has a dignified presence, sitting on a throne in front of a high-temperature grill. The aroma is amazing. The grilling style is different from the soft texture commonly found in the Kanto region. The eel has a good amount of fat, crispy skin, and is delicious without any complaints. The sauce is extremely sweet and thick, which is to my liking. The flavor seeps perfectly into the rice. They also provide additional sauce on the table. You will also receive liver sashimi, pickles, and a small side dish. This is the third store in this chain that I have visited, and I have never been disappointed. Ideally, you should sit at the counter in front of the grill to enjoy watching the eel and bone being grilled, but unfortunately, the seating here is for two people only. Make sure to try their variety of sake and do your best with the skewers.

They accepted my last-minute lunch order with a smile. The eel was really delicious after a long time. I want to go again with my family.

Haneda Airport Garden is new, clean, and nice. I found out that this place is actually from Nagoya. I was lured by the delicious smell of eel and ended up ordering the Kabayaki Hitohira Juu (grilled eel set meal). It's a bit pricey but still delicious. The eel is tender, and it comes with side dishes and soup.

I had some free time, so I decided to go to the newly opened Haneda Airport Garden for lunch. Since the restaurant I wanted to go to was crowded, I decided to try the eel next door. The interior of the restaurant was clean and the female staff, despite being foreigners, were very good at Japanese and provided polite service. The restaurant seemed to be famous for its grilled eel, but I love hitsumabushi so I ordered that without hesitation. They said it would take a bit of time, but it actually came out quite quickly. The grilled eel was crispy all the way to the skin and very delicious. I prefer Kansai-style over Kanto-style, so this dish was a hit for me. I also like hitsumabushi from Hitencho, but this one might be even more to my liking.

This seems to be a shop in Nagoya. It has a dignified feel to it. The large reddish-brown noren curtain is cool. The aroma of grilled eel is enticing. I ordered the long and slender Unagi (eel) rice bowl. I enjoyed the luxurious one-piece eel very much. The rice is also delicious.