Unagi Tokito

14,520 JPY 〜
/ Guest
30,250 JPY 〜
/ Guest

Fusion eel cuisine produced by a master chef dedicated to this key ingredient

A little more than a 7-minute walk from Azabu-juban Station, in a quiet area where the embassies of many different countries congregate, is where you will find "Unagi Tokito". The owner-chef Satoshi Tokito began his career as a chef after graduating from middle school, training for 15 years at "Nodaiwa," a famous eel restaurant that has stood in Azabu for over 200 years. After that, he went on to further his knowledge of different kinds of eel cuisine, traveling to Paris and studying the food culture of France and other European countries.

Chef Tokito's approach to cooking is based on developing new ideas by studying the past. By uniting traditional Japanese eel cuisine concepts with ideas he gained in Europe, he has created many dishes that cannot be tried anywhere else, such as eel stewed in red wine. Even classic dishes such as grilled eel over rice, when prepared by the extremely knowledgeable Tokito, are transformed into something quite special, while still retaining their traditional aspects. Discernment is shown toward the quality and the freshness of the ingredients, with Chef Tokito procuring farmed eel only from a trusted aquafarm in Sogo, Aichi prefecture, and selecting only the best available when it comes to wild eel. It's not only the flavor of the food that is unmissable, but also the sight of Chef Tokito as he deftly fillets the eel pushes it onto skewers, and grills it over a charcoal flame in one continuous, flowing movement almost like a dance. Drinks at the restaurant include wine and sake, featuring everything from standard classics to seasonal exclusives, and all have been chosen to complement the eel cuisine; so, you will find the perfect Japanese sake to accompany the grilled eel over rice, and the right wine to have with the eel stewed in red wine. At the end of a meal, Chef Tokito serves customers with matcha green tea, for a relaxing conclusion.

The inside of the restaurant consists of a single counter with just eight seats. Wherever you sit, you are able to watch Chef Tokito's excellent skills as he prepares the food. In contrast to the unadorned counter and seats, the food is served on lavish tableware, allowing diners to appreciate the food as though it were a work of art. It is possible to book the whole restaurant for private events if booked in advance, so you can treat someone special to an unforgettable feast when celebrating or entertaining.
*The availability of this webpage does not guarantee that the restaurant presented provides services in English unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.

A 6-minute walk from Azabujuban Station, Exit 4(Tokyo Metro Namboku Line)
A 6-minute walk from Azabujuban Station, Exit 4(Toei Oedo Line)



Natural Eel Course
42,350 JPY / Guest
Unagi Kaiseki
14,520 JPY / Guest
Special Course
30,250 JPY / Guest



Unagi Tokito [うなぎ時任]

Cuisine Type

Japanese, Kaiseki, Washoku

Opening hours

Lunch:12:00~14:00(Last admission 13:30) Dinner:19:00~22:00(Last admission 20:30)




201, AZABUMAISON, 2-5-11, Azabujuban, Minato-ku, Tokyo

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Unagi Tokito [うなぎ時任]