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Unagi Tokito
Japanese
A prix fixe restaurant in Azabujuban devoted entirely to eel, where the chef's time cooking in Paris shows up as eel simmered in wine alongside the classical lacquer-box rice. The kabayaki arrives in a bun, the salt-grilled version gets yuzu-kosho and plum. It is a narrow obsession executed with a lot of range, and the kind of place that makes you realize how much had been left unexplored in a centuries-old tradition.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Kabayaki
“‘Kabayaki’, eel dipped in soy-based sauce and grilled, is served in a bun like a hamburger.”
Michelin Guide -
Shioyaki
“‘Shioyaki’, eel broiled in salt, is flavoured with plum pulp and yuzu-kosho.”
Michelin Guide -
Unaju
“‘Unaju’, eel baked golden brown and served on a bed of rice in a lacquer box, is executed with a consummate skill tempered at veteran eel restaurants.”
Michelin Guide -
Eel simmered in wine
“Eel simmered in wine is a page borrowed from the French cuisine the chef enjoyed in Paris.”
Michelin Guide
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