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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.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
- Eel simmered in wine Michelin Guide
Nearby in the record closest first
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- Ten Yokota Tempura Japanese Eat · 86
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