I’ve dined here twice. Both the eel and the rice are incredibly satisfying; considering the handcrafted nature of the dish and the lean staffing involved, I don't find the price high at all—it is a culinary delight well worth the wait.

+3

This unagi restaurant is a bit out of the way, and the dining area is quite small, with only around 20 seats. The interior feels very old-school and traditional — but that’s exactly part of its charm, and it is absolutely worth the trip. The prices are very reasonable for the quality you get. The eel was exceptionally good — tender, flavorful, and clearly very fresh. One standout item that I highly recommend is the grilled eel liver, which was incredibly delicious and not something you find everywhere. If I’m back in Asakusa, this place will definitely be on my list again. A must-visit for anyone who loves unagi or wants to experience a truly authentic spot.

+2

The white grill (without the BBQ sauce) is better because I like to taste the freshness of the eel. I wish they could grill it longer so that the skin is a bit firmer. We went there at 11:30. A long line was queuing up. We were round 2 customers. They had seatings for 4 but unfortunately the place is tiny so a lot of couples came so the entire restaurant would sit about 12 people at a time. We waited for about an hour. They only served lunch from 11:30 to 2 and closed on Sunday. But I think they did close early because they will close when the food is gone.

+3

Waited about 10 minutes on a weekday to sit at a table. FOOD: 3 Ordered the large unaju ¥5,500 per person with soup and pickles. The unaju comes in a lacquered box. The box is impressive! I was also impressed with the three cuts of unagi atop a healthy portion of rice. My first bite tasted so good. However, after eating that first bite, finishing the box became a bit of a chore. I might be wrong, but I felt that the kernels of rice were somewhat broken rather than plump, full kernels of rice, which would imply a slightly inferior grade of rice. Unagi was soft and tender. However, I prefer a slightly sweeter tare on the unagi. When the soy sauce and sugar caramelize with the seared fat and oil of the unagi to create that salty-sweet sear, it’s incredibly delicious. The tare at Irokawa is quite light and more soy-sauce forward, so you could taste the flavor of the eel, still. The tare was also mixed in with the rice, but I wish it was sweeter. It didn’t match my expectations or meet my tastebuds. I ended up putting more sansho on my unagi. Pickles are hand made. Personal preference. SERVICE: 4 Service is efficient if a bit brusque. Not outstanding, cold or warm, just ordinary. Okami-san was a bit chilly in the beginning, but she warmed up later. She came to fill our cups with hot tea several times ATMOSPHERE: 3 Atmosphere is a bit neglected inside, with some dust balls clinging to the walls etc. Seating can be tight for larger bodies. The guy sitting on the table behind me weighed about 300lbs (137kg), and our backs were touched several times until he finished his meal and left. Very narrow space! OVERALL: 3 stars. Just ordinary for me. I was not as impressed with Irokawa as I was by several other unagi shops in the immediate vicinity.

+3

Very traditional place and then people line up before the they’re open. Small but delicious place. Strong recommendation.