Kwayū Unagi

Taking in the aroma of sweet-savory sauce while waiting for your lacquer box is one of the distinct pleasures of dining at an eel specialty shop. At Kwayū Unagi in Ishihara, Sumida, the unaju features eel grilled to a tender, fluffy consistency, coated in a crisp, balanced sauce that complements the steamed rice below. Ranging from nami (standard) to matsu (pine), each unaju tier comes accompanied by clear eel-liver soup (kimosui). Guests can also opt for a lighter shirayaki unaju (salt-grilled eel without tare) or the lavish Daimyo Gozen, which layers grilled unagi both on top of and nestled inside the rice.

Alongside eel, the plump, oversized yakitori skewers command plenty of orders. Prepared with tare sauce or salt, the tender chicken skewers can be enjoyed on their own as appetizers or ordered as toriju, an ample portion served over a bed of rice. Diners will also find broader meal choices, including traditional yanagawa (dojo loach simmered with egg), a local chicken version of yanagawa, and oyakodon.

Lingering over drinks and small dishes while the unagi cooks is a natural part of the rhythm here. The pleasantly bitter kimo-yaki (grilled liver) and the sharp, refreshing punch of mitsuba dressed with wasabi—or paired with tuna—pair naturally with beer or dry Sugiyamu sake from Yamagata.

Open for lunch and dinner, the brightly lit, calm dining room features table and booth seating that creates an approachable, down-to-earth atmosphere. Beyond enjoying freshly grilled sets in the restaurant, unaju is available for takeout, and payments via PayPay and credit card are accepted.