Menu to Taste

Obana

Unagi · Tokyo · Michelin One Star · Chef Kazuhiro Takahashi

Awarded one Michelin star, Obana in Tokyo is a historic unagi house founded in 1868 and run by traditional eel artisans. The kitchen prepares Edomae-style freshwater eel, steaming and charcoal-grilling each dish to order. Guests dine on tatami flooring, enjoying unaju in lacquered boxes alongside savory umaki omelets.

Minami-Senju, Arakawa-ku, Tokyo, Tokyo

  • One Star

Menu

Dishes

  • Kimosui (600) — Clear soup with eel liver.
  • Ochazuke (1200) — Rice with tea and eel, finale course.
  • Hone Senbei (500) — Deep-fried eel bones, crispy snack.
  • Pickled Vegetables (400) — Seasonal tsukemono assortment.
  • Shirayaki (4200) — White grilled eel without sauce, pure flavor.
  • Kabayaki (4200) — Grilled eel fillet with tare sauce.
  • Kimo (800) — Grilled eel liver skewer.
  • Dashimaki Tamago (800) — Rolled egg omelet with dashi.
  • Unaju (small) | ~ (3000)
  • Unajuu (Small) (3000)

Cocktails

  • Kubota Senju (1300) — Dry and crisp, Niigata classic.

The Experience

A relaxed room in a historic setting. The meal is structured around classic service and à la carte dining.

Phone: +81 3-3801-4670

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