Chuo City, Tokyo, Japan｜Unagi Aoba

In the evening, I was invited to visit a senior colleague of mine for the first time. I heard that the eel has its roots in a famous restaurant in Kobe in the Kansai region, but the main eel is Kanto-style. We had a variety of course dishes a la carte, and they were absolutely delicious and the best, such as Shirayaki, Umaki, and Kabayaki. The joy of diving into a hidden noren curtain. There is a small raised private room that can be used for entertaining. The amount of eel bowl or kabayaki to finish is flexible. Depending on the dish, it was Kansai-style or Kanto-style, and I was impressed by the exquisite way the oil was blown and the way it was steamed. I would definitely like to visit you again.

If you come to Ginza, be sure to stop by! In a quiet alley An eel rice bowl restaurant with many locals. I ate an eel without it being too salty... 👍🏻 It was so delicious. The owner is so kind and this is a store I definitely want to visit again🥹🩵

This is a newly opened store from an old store run by former Jen. The eel is grilled crispy in the Kansai style. I feel that there are many restaurants in the area from Ginza 1-chome to Shintomicho that serve Kansai-style grilled food, but I wonder why. The grilled liver was amazing. I don't like the word "cost performance," but considering the atmosphere of the restaurant and the size of the eel, it's a good restaurant that could be priced at about 50% more!