Hashimoto

Cuisine

Unagi / Freshwater Eel

Michelin

bib_gourmand

Price

¥

Website

https://www.unagi-hashimoto.jp/

Description

The hiragana character ‘u’ (for unagi, ‘eel’) emblazons the lantern hanging outside this old-style detached house, while the fluttering noren proudly proclaims ‘Founded in 1835’. Preserving Hashimoto, a family business in continuous operation since the days of the shogunate, is the sixth-generation chef. Classic Edo-style grilled eel is served, prepared with a tare sauce passed down through generations. While we wait for our ‘Unaju’, broiled eel with rice in a lacquered box, a variety of skewers arrive to delight us, including grilled eel liver, ribs, and fin rich with its flavour.

Review score

4.1

Review count

55

Review summary

Hashimoto, established in 1835, is a historic Tokyo unagi restaurant specializing in traditional Kanto-style steamed eel. Reviewers praise the fluffy texture, juicy meat, and refreshing sauce. The venue features a renovated wooden interior with a historical ambiance. Reservations are essential, and some guests note longer wait times or delayed service responses. While a few find the value average, most appreciate the authentic taste and fresh ingredients. Cash only; credit cards are not accepted. Located near subway stations, it suits travelers seeking a classic, high-quality unagi experience.

Best for

Ideal for diners seeking traditional Kanto-style steamed eel who can pay in cash and book in advance.

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