2026 Tokyo Unagi Guide: Top 20 Eel Restaurants Under ¥20,000

Tucked away in a quiet lane of Tokyo’s Bunkyo ward is a must-visit eel restaurant called “わたべ” (Watabe) that loyal fans happily return to again and again. Not only has it repeatedly earned a spot in the Michelin Guide’s Bib Gourmand, its silky, delicate texture has made it a byword for pure eel bliss among connoisseurs.

Their signature “Special Unajū”, a dream everyone envies — is what people pine for. The chef uses carefully selected top-grade eel and a Kanto-style method (steam first, then grill) passed down for over seventy years, producing an incredibly tender result. When the steaming-hot box arrives, the contrast between the warmth and the melt-in-your-mouth softness is a one-of-a-kind global taste experience.

Worth mentioning is the house secret sauce that accompanies the eel: a base simmered for decades and continuously replenished, yet surprisingly light and not overly sweet. It gently coats the eel and each glossy grain of rice, and the harmony feels like a perfectly arranged musical phrase — unforgettable on first bite.

What really wows is that Watabe isn’t just about unajū. With management shaped by French culinary training, they lift eel up to the level of creative cuisine, turning a single meal into an enjoyable little expedition of flavors.

The must-order “Mini Enma-Jū” lets you enjoy two styles at once — the sweet, glazed kabayaki and the cleaner shiro-yaki — paired with condiments and a rich soup, giving multiple ways to enjoy the eel. The most striking inventive dish here, often called the “annual MVP,” is the bold gratin that pairs caramelized, silky chicken liver with smoky grilled eel. Two totally different, intense ingredients, handled at precise heat and temperature, fuse into a surprising harmony that lifts the whole meal.

Aside from the main dishes, the skewers are not to be missed either. The rustic “eel head skewer” gets charred just enough on the outside while staying rich and juicy inside, making the ingredient shine through; the generous “liver-yaki skewers” bring a slightly bitter-sweet punch that pairs perfectly with crisp Japanese sake like “Tobikasa Yoshiki.”

From carefully selected seasonal hors d’oeuvres to top-grade sashimi (sometimes from rare local eel varieties), down to the attentive, friendly service by staff nicknamed “Junior” who treat customers like old friends, every little detail shows this place’s warmth and professionalism.