Shinjuku City, Tokyo, Japan｜Genshi unagi

2023/05/13 First visit When I was searching to invite my mother-in-law out for dinner on Mother's Day, I found a long-established restaurant in my neighborhood that was founded in 1938. This time I had the eel gozen (matsu). First of all, I had a lot of beer as an appetizer. After the soft grilled liver, we were served with refreshing unagi zaku and pickled vegetables. Switch to sake (Suigei). The eel here is made with domestically-produced new eel, and although it is small in size, it is plump and can be eaten without any bones. The main dish, the special eel ju, is also made with a secret sauce that has been added to the dish since ancient times, making it refreshing without being too sweet, and the perfect size to finish off the dish. I got a liver soup and was full. Thank you for the meal 🎵 This is one place I would like to visit again.

Now that the rival restaurant in the neighborhood has closed, it is a valuable eel restaurant. The eel sauce is not too sweet, just to your liking. If you don't make a reservation, it will take some time, but it will take some time as the eel will be fluffy and fragrant. Although it is in an inconspicuous place, it seems that there are quite a lot of customers because the taste and service are perfect.

As other reviews have said, this is an authentic restaurant. The fact that we only use domestic eel is a big plus 🅿️⤴️