Create meetup in Tokyochevron_right
Select a place on the map to change the location.
I want to meet
Verified required?
want to meet at fmd_good Wildlife Reserve
want to meet at fmd_good Market Deli
explore Tokyo Guides
bar_chart Trends in Tokyo
If you're in the Ueno area, I'd recommend Izuei over by Shinobazu Pond. It's been around since the Meiji era and has a nice old-school vibe with tatami seating overlooking the water. Their unagi is grilled over charcoal and the sauce is on the lighter side, not too sweet.
For a lunch option, Unatetsu in Asakusa does a solid unagi don for around 3000 yen. It's a tiny counter place run by an elderly couple, and they only serve eel, so you know it's their focus. No frills but the quality is consistent.
For a different take, try Unagi Kappo Hashimoto in Ningyocho. It's a bit pricier at around 8000 yen for a course, but they do a really refined style where the eel is steamed longer before grilling, giving it an almost melt-in-your-mouth texture. The space is small and quiet, feels more like a kaiseki place than a standard unagi shop. Make a reservation a few days ahead, they only have about 10 seats.
honestly for unagi in Tokyo I'd skip the touristy places and head to Nodaiwa in Higashi Azabu. It's been around since the Edo period and their shirayaki (grilled without sauce) is what they're known for, lets u taste the quality of the eel itself
if u want something more casual try Obana in Minowa, it's a tiny spot near the station with crazy lines but totally worth it. their unaju is like 5000 yen and the eel is super thick and fluffy, way better than the chain places
just be ready to wait anywhere from 30 mins to an hour at either place, that's pretty standard for the good ones
Where can I find crispy, pan-fried bacon similar to a certain international style?
if u have a costco membership the kirkland thick cut is the move, 4 packs of 500g for around 2500 yen and it crisps up proper in a cold pan. for smaller runs, precce in azabudai hills & the basement at isetan shinjuku both carry imported US & danish brands in the chilled case, just read the label for "thick cut" or "smoked" and not "loin". also worth knowing japanese bacon is often wet-cured so pat it dry before frying or it steams instead of crisping
kaldi coffee farm is hit or miss but their smoked bacon from denmark shows up pretty regular, the 200g pack runs about 600 yen. what actually works better for me is asking the butcher counter at peacock or life to slice the block bacon thick, like 5mm, they do it for free and it crisps way better than the pre-packed stuff. also fwiw cheap bacon crisps faster, the fatty supermarket kind at 300 yen a pack works fine if u cook it from cold in a dry pan and pour off the fat as it renders.
tbh the gyomu super store brand bacon is surprisingly decent for crisping up, its not thick cut but if you cook it low and slow it gets pretty crunchy. the key is the dry cure vs wet cure thing, wet cure steams. also check hanamasa if you have one nearby, they sell big packs of american style bacon thats actually smoked and firm.
load 2 more replies