神楽坂 濱千

In the basement of a building near Bishamonten in Kagurazaka, Tokyo, this unagi restaurant serves eel from Mikawa in Aichi Prefecture. The eel is prepared Kansai-style, grilled without steaming over binchotan charcoal, and served in a course that includes unagi katsu sando, uzaku, hand rolls, and somen. Rice from Gifu Prefecture, Ryonohitomi, is cooked in a donabe and paired with wine and Japanese sake, and the restaurant operates entirely by reservation. Because the eel is not steamed, the skin is crisp to the point of being firm, so it does not suit those who want a moist, soft texture.