Eel “Shiki” has a history of over 41 years in Azabujuban
We use carefully selected extra-large domestic eels that are carefully sourced, allowing you to enjoy the plump texture of the eel.
In addition, we offer a wide variety of a la carte menus using seasonal ingredients, such as blowfish and yakitori, so that even those who don’t like eel can enjoy it.
Please enjoy our delicious eel dishes, which have been visited by many entertainers and celebrities!
Eel
Fugu
Pudding
*Eel* is one of Japan’s most beloved and traditional delicacies. With over a thousand years of history, eel has become a symbol of luxury, health and seasonal celebration in Japan. Whether you’re used to Japanese cuisine or trying Japanese cuisine for the first time, you should definitely try the rich and flavorful eel you’ve never tasted before.
What is eel?
Unagi is a Japanese freshwater eel that is typically served grilled with a flavorful sauce. It is characterized by its soft texture and flavor. Traditionally, eel is cooked as “kabayaki”. This is filleted eel, grilled and coated with a sweet soy-based sauce. This dish is often served over rice, giving it a perfect balance of flavors. Eel is not only delicious, but also known for its high nutritional value. Packed with protein, vitamins, and healthy fats, it’s a great energy booster, especially during Japan’s hot summers.
The over 400-year-old traditional method of cooking eel dates back to the Edo period (1603-1868), when it became a popular dish among the people of Edo (present-day Tokyo). Eel was worshiped as a source of power, and the custom of eating it was born. The custom of eating eel on the Midsummer Day of the Ox continues to this day. Many people believe that eel is effective in relieving fatigue during the hot and humid summer months.
【Address】
3F Sanpia Building, 3-3-4 Azabujuban, Tokyo
【TEL】
03-3452-5886
【Business Hours】
[Every Day]
11:30 AM – 2:00 PM (Last Order 1:30 PM)
5:00 PM – 10:00 PM (Last Order 9:00 PM)
Closed: Irregular holidays
