Dining at Unagi Hashimoto was one of the highlights of my trip to Japan. Every detail reflected generations of dedication to the craft—from the perfectly grilled eel with its delicate smoky aroma to the fluffy rice and balanced, flavorful sauce that enhances rather than overpowers the natural sweetness of the unagi. What makes this place even more special is its history. Hashimoto has been preserving the traditions of Edo-style unagi for generations while thoughtfully refining its techniques over time. The restaurant is known for grilling each eel to order instead of preparing them in advance, honoring the traditional dining experience where guests patiently wait for freshly cooked unagi. The result is incredibly tender, fresh, and worth every minute. The atmosphere is warm and authentic, and you can truly feel the pride and passion that have kept this family-run establishment thriving for so many years.

+3

Unagi was superb (wished it would be a little more charred) but other than that it was really enjoyable. The rice was amazing, better than most other places. Service is also perfect. Only downside is that it is quite pricey.

Went here for an Unagi dinner. We did some research online and found out that this restaurant is the 4th oldest in Tokyo. It is very cute from the outside and family owned. It is conveniently located. Approx. 5 minutes walking from the metro. We were also the only tourists here when visited! We choose the Unagi with a Miso Soup. The Unagi was full of flavour! Sweet soy flavour made it absolutely perfect. The waitress was also very friendly and very helpful. She choose a sake for us and we were pleased with her recommendation. All in all our first experience with Unagi and it will be one to remember.

Absolutely delicious eel grilled to perfection with that savory sweet soy glaze on a bed of perfectly cooked rice. If you’re an eel lover, you need to go here. The restaurant is cozy and you can feel the richness of the food in this place. I also tried eel stomach soup which was fine but you’re not missing anything if you don’t get it. The waitress was also very kind, spoke English, and gave me an English menu. Waited maybe 15-20 minutes for the food to come out. Give this place a shot and add it to your must eat place in Tokyo!

+3

Unagi Hashimoto (1835) is currently the fourth oldest operating restaurant in Tokyo, after Kenuki Sushi (1702), Momonjiya (1718), and Komakata Dojo (1801). Kawajin (1699) has shut down permanently due to COVID-19, and Sasanoyuki (1691) and Tamahide (1760) are both undergoing renovations until fall 2024. Unagi Hashimoto has been recognized by the Michelin Guide as a Bib Gourmand restaurant. I was seated immediately without a reservation by arriving a couple minutes before the 11:30 opening time. The staff can understand some English, and there are English menus available. I ordered the regular set, a rib meat skewer, a fin skewer, and a fried eel bone. The liver (labeled as stomach on the menu) was out of stock: I suspect this is something you may been to call ahead to order in advance, as I was one of the first tables of the day. The fried eel bone and the skewers arrived first. I didn’t think much of the fried eel bone: It was enjoyably crunchy but not remarkable. The skewers, similarly, were good but hard to differentiate from any other eel restaurant. The eel itself was good. I enjoyed the roasted aromas, the subtly sweet flavors, and the delicate texture as well. The regular size was just right for me; any more, and I wouldn’t have an appetite come dinner time. Overall, it was a good meal. The food was not incredible, but it was still tasty, and it’s fun sitting down and eating at such a historical establishment.

+3