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Mejiro Zorome
Japanese
An unagi specialist tucked into a basement in Mejiro, where the eel goes from a live tank to the grill in full view of the counter seats. The chef works Edo-style, dipping three times in sauce but using it sparingly, letting the fish carry the meal. Firm rice and freshly ground sansho round things out. The Michelin Guide awards it a Bib Gourmand, which tracks with a place this focused on doing one thing without fuss.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Unagi
“Unagi are dressed, skewered and grilled over high-grade charcoal.”
Michelin Guide
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