This charcoal-grilled unagi (freshwater eel) specialist from Nagoya has opened its second Tokyo outpost inside Tokyo Midtown Yaesu. Unafuji has been around for nearly 30 years and has even been honoured with Michelin’s bib gourmand seal of approval. The unagi served here is mostly from Mikawaishiki in Aichi prefecture, an area known for yielding the highest amount of unagi in Japan. On top of that, the restaurant also grills up some special varieties of eel such as the renowned ao unagi and the wild unagi caught in Kochi’s Shimanto River.
The menu is straightforward with your options being either an unagi donburi rice bowl, teishoku set meal or Hitsumabushi (Nagoya-style grilled eel). If you order the Hitsumabushi, you can finish your meal by turning it into ochazuke, where you pour hot broth onto the remnants in your bowl. For the full unagi experience, grilled eel liver can be added to your donburi or Hitsumabushi order.