Unagi 4th Yondaime Kikukawa Tokyo Station Kurobei Yokocho Branch
Tokyo
At a glance
Situated in the bustling vicinity of Tokyo Station, Unagi 4th Yondaime Kikukawa at Kurobei Yokocho offers a genuine culinary experience for unagi enthusiasts. This venue specializes in crafting exquisite dishes with unagi, or freshwater eel, famed for its savory taste and rich nutritional value. Patrons can witness the precise and traditional preparation of these eels, emphasizing both freshness and flavor. At the heart of this culinary art is the restaurant's insistence on only preparing the required amount daily, ensuring that each dish served maintains peak freshness.
The atmosphere at Unagi 4th Yondaime Kikukawa combines a blend of modern and traditional Japanese aesthetics, offering guests a clean and comforting dining environment. The venue includes various seating arrangements, such as counters, tables, and private rooms, which cater to a range of occasions, from casual lunches to more formal gatherings.
A particular highlight on the menu is the preparation of whole unagi, grilled to perfection. This attention to culinary detail results in a delectable dish characterized by its crispy skin and tender, fatty interior. Through their longstanding experience, the establishment's culinary artisans highlight the unique qualities of each eel. Another notable mention is the house's own signature sauce, a blend perfected over the years, enhancing the eel's natural flavors.
Accompanying these savory dishes, the venue offers a selection of drinks that pair well with the cuisine, including collaborations with noted sake breweries. This allows diners to complete their meal with a fitting beverage choice.
Overall, Unagi 4th Yondaime Kikukawa offers a timeless dining experience rooted in traditional Japanese culinary practices, aiming to serve guests the finest unagi in Tokyo.
Reviews
There is an English menu upon request. The hitsumabushi set is a bit expensive for a solo lunch, but you can decide if it’s worth it. The eel picks up binchotan/charcoal flavour and is both crispy and tender without the irritating feeling of bones. Each component is fresh as expected and I really enjoyed the sansho (numbing peppercorn spice) provided. My favourite recommended way of eating the meal was as ochazuke, and I enjoyed the guide provided in English to maximize your experience. Staff are friendly and accommodate foreigners well.
We arrived at the restaurant a little after 8 p.m. on Sunday, and there wasn’t much of a queue. The staff were friendly, and they also have an English menu. The eel was very tasty and well-seasoned. Definitely worth coming back for.
Traditional eels are usually not too meaty nor fatty. The well-prepared eel liver in the soup is a big plus! Their tempura uses the best-quality vegetables and especially the aubergine and mushroom are thick, juicy, and sweet!
The taste of charcoal BBQ is so good! The Unagi is so fresh and full flavoured. I sat on the bar because the place is full. I can see the chef dipping the fish in the sauce then grill it again. I have had many Unagi don before, this place is definitely a top five on my list.
Best Unagi that I have eaten in my entire lifetime. The hospitality is extremely good, the atmosphere is excellent, and the staffs are extremely polite. Unagi is slightly crispy on the outside, soft on the inside, and melts in your mouth. Definitely worth every cent that you are paying.
