Chiyoda City, Tokyo, Japan｜Yamada No Unagi

There were about 7 people in line ahead of us but the wait wasn't too bad. The chef was very nice and friendly. The ramen broth was DELICIOUS! Of course, the unagi and rice was a must get as well! I want to eat it again!

The longest lines (30-60+ minute wait) will be on the weekend, when they serve their unagi ramen. Week days = unagi dons/plates only, just be warned. The unagi ramen is made from boiling a ton of small eel bones until it produces a milky broth similar to tonkotsu broth but with a layer of fish broth added. Really enjoyed it. The thing to know is that you don't actually get much unagi in the ramen itself, just as small bite of it so it's worth getting the extra small unagi don to add on if you want to try more of the eel. Note: first seating begins at 11am and if you wanted to minimize waiting, you could try arriving at least as early as 10:30am. But we arrived at 11am and our wait as close to an hour. By the time we left, the line was even longer (so I'd guess it'd be over an hour for folks at the back).

Joined the queue at 12.30pm and entered slightly before 2pm. Very humble and nice chef. The unagi bone broth ramen was very flavourful and I enjoyed very much. It was really delicious 🤤. Definitely worth the wait!