A long-established unagi restaurant founded in year 3 of the Showa era. It was about a 4-minute walk from 落合 Station through a residential neighborhood. I had unaju made with domestically raised young eel. The grilling technique is outstanding: the eel is incredibly smooth on the palate, with just the right amount of fat and a refined flavor that isn't overly greasy. It pairs beautifully with the secret sauce and is exquisite. I've visited many unagi restaurants, but this one is still by far my favorite in terms of flavor. The prices are very reasonable too. The warm service from the owner and his wife allowed me to relax. They also have plenty of à la carte dishes in the evening, so I'd like to visit then next time. I recommend checking opening hours and other details by phone and booking in advance.

Such a lovely restaurant🎶 I ordered takeaway unaju jo (3300 yen including tax). Even though I was only there briefly to pick it up, so many little mishaps happened💦 First, I mistook the back entrance for the front and opened it, coming face-to-face with the chef. He cheerfully told me the front entrance was open. Then, while the friendly proprietress was handling my payment, I dropped my money🙇‍♀️ Even though it was my mistake, she kindly helped me out🎶 Perhaps because the location is a little tucked away, it was quiet even on Saturday afternoon. I hope they get lots of business! Please stay healthy for many years to come😊

2023/05/13 First visit While searching for somewhere to take my mother-in-law for Mother's Day, I found this nearby, long-established restaurant founded in year 3 of the Showa era. This time I had the unagi gozen (Matsu). First, a glass of beer with the appetizer. After tender grilled eel liver, refreshing uzaku and pickles were served. Since they told me, “The shirayaki will be coming soon,” I switched to sake (酔鯨). They use domestically raised young eel here. Even though it's small, it's plump and tender, and you can enjoy it without noticing the bones. The main dish, the top-grade unaju, also had a secret sauce that has probably been replenished continuously for years; it was light and not too sweet, with just the right portion size to finish the meal. I had it with eel liver soup and was completely full. Thank you for the meal〜🎵 It's a place I'd like to visit again.

+3

We stopped by on our way back from visiting a grave! I called to make a same-day reservation, but they repeatedly said, “We're an unagi restaurant in 上落合. Where are you coming from?”… After hanging up, our family wondered whether they get a lot of wrong-number calls. But that suspicious tone might make some people uncomfortable or irritated. I checked in advance whether it was okay to bring a 1-year-old child and was told yes! But there was a sign at the entrance saying preschool children were not allowed… We'd been given permission, but I felt a little uneasy… 3 adults, each ordering unagi costing around 6600 yen. Grilling takes about 20 minutes～30 minutes. We had the rice portion made large for my daughter, but she didn't eat any of it… I asked the lady at the restaurant whether we could have plain white rice, and she said yes, so I ordered it. But from the kitchen came the owner's voice: “We're not a set-meal diner!”… lol My parents and I just laughed it off, saying yes, yes, but since we'd checked beforehand that a 1-year-old was okay and ordering just white rice was okay, some people might find that unpleasant. From here on it's a matter of preference, so I think opinions will differ. Rice → on the soft side, and with sauce poured over it, it's relatively mushy; the grains aren't distinct. They give you a long, narrow spoon? from the start, and since the rice is soft, it was essential for me. Eel → domestic, rather soft with a steamed feel, no slightly crisp surface, and small. Sauce → relatively lightly flavored for eel. Sansho → my usual approach is to sprinkle sansho between the eel and rice, and I love sansho, but this had no aroma at all, nothing coming through the nose, and no tingling. The rice portion was small; a large serving was about right. Lunch was eel only, but apparently there are lots of other menu items from the evening onward, and there was also a sign for raw horse sashimi! The unagi restaurant our family often visits is 喜代川, where the staff adjust the rice portion for you. Is that why I felt the rice portion here was small? Or is it just small to begin with, since even my mother, who eats very little, finished all her rice by herself?🤔

A long-established unagi restaurant that's been around for nearly 100 years. I had the top-grade unaju. The eel had a refined flavor, and the sauce brought out its taste beautifully. It was delicious. The owner and his wife were also very kind, making this a very warm and welcoming restaurant.