Hatanaka

Unagi · $$$ · Tokyo

Unagi (freshwater eel) specialist in Kagurazaka since 1918. The kabayaki — eel split, steamed, then grilled over charcoal with tare sauce — is executed identically to how it was done 100 years ago. Lunch only, Wednesdays closed.

This listing was written by Foodtree and has not yet been confirmed by the restaurant.

Dishes

  • Unaju (Eel Rice Box)

    Main

    Kabayaki eel — split, steamed, grilled over charcoal with tare — laid over seasoned white rice in a lacquered box. The tare glaze has been maintained since 1918. Lunch service only.