Unagi Nakaya

Unagi · Tokyo · Chef Yoshitaka Nakaya

One Michelin star unagi specialist offering traditional grilled eel prepared in the Kanto style with meticulous attention to sourcing and technique.

Nihonbashi, Chuo-ku, Tokyo, Tokyo

• One Star

Menu

Tasting Menu

• Ginza Yondaime Takahashiya | Course + à la carte | ~ (15000)
• Unagi Tokitou | Omakase / French-inspired | ~ (20000)
• Counter-only, omakase (16000)
• Dinner Kaiseki Menu (13000)
• Hie Shrine area restaurant (13000)
• 6-Course Dinner Omakase (30000)
• Full Unagi Course (9000) — Full multi-course unagi (eel) experience — progressing through multiple preparations including shirayaki (unseasoned), kabayaki (glazed), and unaju (over rice).

Dishes

• Kabayaki — Grilled eel with sweet soy glaze.
• Unaju / Unagi Don (standard) (2000)
• Watabe (Michelin Bib) (6)
• Hitsumabushi — Three-way eel rice experience.
• Umaki — Rolled omelette with eel.
• Kimo Yaki — Grilled eel liver skewers.
• Pickles — House-made pickled vegetables.
• Unaju (lacquer box) (3000)
• Premium / Course Menu (9000)
• Shirayaki — Plain grilled eel without sauce.

Wines

• Houraisen Junmai (1500) — Dry Aichi sake.
• Kurosawa Junmai (1600) — Rich Nagano sake.

Cocktails

• Green Tea — Traditional green tea

Phone: +81 3-3851-0946

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