Obana: Best Unagi in Tokyo

This 1-star restaurant with a concept slightly inspired by the Edo period is not located in a touristic area. However, this might even prove advantageous to the restaurant as tourists usually make a mess in such places taking the quality bar a few notches lower. Given this, the customer profiles at Obana are mostly locals.

After we arrived at 10:00, we waited in excitement before its doors for about an hour. When the chef showed up, we entered the building walking across a scenic Japanese garden. Like any other Japanese restaurant, Obana too requires you to take off your shoes before you step in. This is because the whole floor is covered with tatami mats, sort a traditional Japanese floor material which looks like a reed mat. As tradition calls, everyone sits on a small cushion around short legged tables and wait for the moment they will meet their unagi…

Obana’s menu completely specializes in eel. In further consideration of the difference between salt-water eel “anago” and fresh-water eel “unagi,” it can be said that Obana specializes specifically in unagi.

The restaurant serves unagi in three different forms:

• Japanese omelette-wrapped umaki,
• Shirayaki with grilled unagi pieces flavored with soy and mirin sauce,
• Unadon on a rice bedding that has a cotton-soft texture.

The downside of eating eel is that you have to grapple with dozens of tiny bones intertwined with the meat. The proof of the skills of Obana’s chefs lies in melt-in-your-mouth fish without any of bones they serve. Your satisfaction with your meal is guaranteed with freshly pickled vegetables “oshinkoi,” red sake, beer and green tea.

For all these things I mentioned above, my friends; I’d say, wherever you are, include Minamu-Senju in your travel plans and add Obana to your unforgettable Tokyo memories!

Bon appétit and enjoy the taste of life…