Nagoya-style unagi, known as hitsumabushi, is the speciality here, and it's about as good as you'll get in Tokyo. The eel is grilled without being steamed, meaning that the skin is crispy and appetizingly aromatic, and the servings are decidedly generous.
|Venue name:||Hitsumabushi Bincho Ginza|
2-2-14 Ginza, Chuo-ku
|Opening hours:||11am-3.30pm (last orders 3pm), 5pm-11pm (10pm) daily|
|Transport:||Yurakucho Station (Yamanote, Keihin-Tohoku, Yurakucho lines); Ginza-Itchome Station (Yurakucho line)|