Michelin Guide 2025: Tokyo’s Top 5 Eel Restaurants

Few Japanese culinary experiences rival the delicate artistry of perfectly grilled unagi (freshwater eel). With its caramelized exterior, tender flesh, and sweet-savory glaze, unagi represents one of Japan’s most treasured delicacies, particularly celebrated during the hot summer months but enjoyed year-round by connoisseurs.

Tokyo stands as the epicenter of exceptional unagi cuisine, where centuries-old establishments perfect their craft alongside innovative newcomers. The 2025 Michelin Guide has recognized five outstanding unagi restaurants in Tokyo—one earning a prestigious Michelin star and four awarded the coveted Bib Gourmand distinction for exceptional quality at moderate prices.

Whether you’re a first-time visitor or a seasoned Tokyo traveler, these Michelin-recognized establishments offer an authentic taste of this quintessential Japanese delicacy. Join us as we explore Tokyo’s finest unagi destinations for 2025.

One Michelin Star

Nodaiwa Azabu Iikura Honten (野田岩 麻布飯倉本店)

Overview

With over 200 years of history, Nodaiwa stands as one of Japan’s most revered unagi specialists. So renowned is this establishment that food connoisseurs often say “you cannot call yourself a true gourmand without having tried Nodaiwa’s natural eel.” The restaurant even appeared in gourmet rankings published as far back as 1876 during the Meiji era.

Nodaiwa serves both wild-caught and farmed eel, with wild unagi available from late April through late November and farm-raised eel offered year-round. All eels are domestically sourced, primarily from Shizuoka and Kagoshima prefectures. The restaurant particularly favors two-year-old eels that have survived a winter season, resulting in higher fat content and richer flavor.

Their signature unaju (grilled eel served over rice in a lacquered box) ranges from ¥3,700 to ¥8,200, while kabayaki (grilled eel without rice) costs between ¥5,300 and ¥8,200. The shiroyaki (eel grilled without sauce) is ¥3,000, and their popular unaju course dinner is ¥9,400. They also offer simpler eel bowls starting at ¥2,900 and various course meals from ¥5,300. All prices are subject to a 10% service charge.

Restaurant Details:

Bib Gourmand Selections

Watabe (わたべ)

Overview

Watabe is renowned for its expertly prepared unagi with a fluffy texture and robust flavor profile. The restaurant employs a unique steaming method that results in exceptionally tender eel, complemented by their house-special sauce that has been continuously added to over generations. This “tare” sauce offers a perfect balance—flavorful yet never cloying, making it enjoyable regardless of season.

Originally a fish market family business now in its third generation, Watabe also excels in fresh sashimi, grilled fish, and simmered fish dishes sourced directly from Toyosu Market. Their unagi preparation follows traditional Edo-style techniques, with each eel (typically around 330g) meticulously filleted, skewered, deboned, and finished over charcoal for that perfect fluffy, piping-hot texture.

The restaurant offers course meals at ¥10,450 and ¥13,200, available by reservation only.

Restaurant Details:

Hashimoto (はし本)

Overview

Located at the foot of Sekikiri Bridge, just a 3-minute walk from Edogawabashi Station, Hashimoto has been serving unagi from the same location with the same flavors since its founding in 1835. Their secret sauce recipe uses unchanged ingredients and methods from the establishment’s beginnings, allowing customers to experience the same unagi taste that was served 180 years ago.

The restaurant features private rooms suitable for business entertaining and memorial gatherings, available from lunchtime. Course meals are also available.

The first floor offers general seating with unaju (eel over rice in a lacquered box) options: Special (¥5,600), Superior (¥4,800), and Regular (¥3,000). The second floor focuses on private dining and course meals, such as Special Unaju with grilled chicken and omelet (¥8,690), Superior Unaju set (¥7,810), and Regular Unaju set (¥7,040).

Restaurant Details:

Mejiro Zorome (目白 ぞろ芽)

Overview

Mejiro Zorome specializes in rare “phantom eel” from the Oigawa River in Shizuoka Prefecture, specifically Kyosui Unagi. This special eel is cultivated by Kyosui Co., Ltd. in Oigawa, focusing first and foremost on maximizing the natural deliciousness of eel. Raised in the Southern Alps spring water of Oigawa, Kyosui Unagi offers both the sweet aroma and flavor of wild eel while containing 4-5 times more beneficial DHA and EPA than regular farmed eel.

The restaurant offers three distinct flavoring options in one dining experience: “fish sauce” (a blend of eel liver and ayu fish sauce), British rock salt, and traditional kabayaki sauce. Diners can watch the entire traditional preparation process from the counter seats—the splitting of the eel, skewering, and grilling over binchotan charcoal. The eels are aged before being split, then grilled Edo-style after being dipped in sauce three times.

Dinner costs around ¥8,000, while lunch is approximately ¥3,000. Course meals range from ¥13,000 to ¥15,000. The restaurant is conveniently located just a 1-minute walk from JR Yamanote Line’s Mejiro Station, and multiple reviews mention that online reservations are relatively easy to secure.

Restaurant Details:

Hatsuogawa (初小川)

Overview

Hatsuogawa is a long-established unagi restaurant in Asakusa that has been beloved since the Meiji era. With only about 12 seats total, it’s difficult to secure a reservation even on weekdays, speaking to its tremendous popularity. Their unaju features eel generously covering every corner of the lacquered box.

The restaurant’s name combines the first owner’s name, Hatsutaro, with Ogawa (“small river”), evoking the natural habitat of eels. The current proprietress runs the establishment with her family, grilling eel with sauce that has been continuously added to since the restaurant’s founding. The interior features a traditional Japanese-style house atmosphere typical of old Asakusa.

The dining space includes one 6-person table, one 2-person table, and raised tatami seating areas with one 4-person table. Sharing tables with other diners is common practice here. The most expensive option is the Superior Unaju at ¥4,800, with most meals ranging between ¥3,000 and ¥5,000.

Restaurant Details:

Tips for Enjoying Unagi in Tokyo

1. Reservations are essential: Most high-quality unagi restaurants in Tokyo have limited seating and high demand. Make reservations as far in advance as possible, especially for dinner service.
2. Understand the seasons: While unagi is available year-round, wild eel is traditionally available from late spring through late autumn. The most famous day for eating unagi is Doyo no Ushi no Hi (Day of the Ox in midsummer), when restaurants may be especially crowded.
3. Know your cuts: Many specialty shops offer different cuts and preparations:
   • Unaju/Unadon: Grilled eel over rice (in a lacquered box or bowl)
   • Kabayaki: Grilled eel without rice
   • Shirayaki: Eel grilled without sauce (often served with salt)
   • Hone-senbei: Crispy fried eel bones (a delicacy at some shops)
4. Budget accordingly: Quality unagi in Tokyo is a premium dining experience, with prices at Michelin-recognized establishments typically starting around ¥3,000 for lunch and ¥5,000 for dinner.
5. Appreciate the craft: Traditional unagi preparation is considered one of Japan’s most technically demanding culinary arts, requiring years of training to master.
6. Pricing information: All prices listed for these establishments are current as of April 2025.

Whether you choose the Michelin-starred excellence of Nodaiwa or the exceptional value of the Bib Gourmand selections, these five establishments represent the pinnacle of Tokyo’s unagi culture, offering foreign visitors an authentic taste of this beloved Japanese delicacy.

Additional Information

1. **Celebrity Connections**: Robert De Niro was so impressed by unagi he tasted in Tokyo that he partnered with Japanese eel expert Nobuyuki Matsushita to open a restaurant in New York. Actress Emma Watson has also publicly praised the excellence of Japanese eel on television.

2. **Rare Delicacy**: The Kyosui farmed eel served at Mejiro Zorome is exceptionally rare – only about 40 restaurants across Japan have access to this special eel.

3. **Nutritional Benefits**: Unagi is known for its high content of vitamins A, B1, B2, D, E, and calcium. It’s particularly rich in DHA and EPA, with Kyosui eel containing 4-5 times more of these beneficial fatty acids than regular farmed eel.