Tokyo » Restaurant » Nihonbashi & Ningyocho » Japanese
Eel fans should seek out this specialist housed in a small, wooden structure marked with a blue-and-white banner in the back streets of Nihonbashi behind the Takashimaya store. The eel in question is anago, a saltwater variety that's lighter and less sweet than the freshwater (unagi). Choose your preparation - grilled or boiled to a tender pumpness. Served over rice in a lacquer box.
Sit at the counter and watch the artistry of Iron Chef 2002, Kimio Nonaga, as he slices and dices luscious seafood, fresh from famed Tsukiji Market. Exquisite pottery and lacque... read more
Get in line (it forms before opening time) at this fifth-generation shop in Ningyocho district that gets credit for birthing the popular oyakodon dish: chicken in soy broth, eggs added at last minu... read more
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