Unagi Tokitou Azabujuban Washoku

Unagi restaurant · Minato

Unagi Tokitou Azabujuban Washoku

Unagi restaurant · Minato

2

Japan, 〒106-0045 Tokyo, Minato City, Azabujuban, 2 Chome−5−11 AZABUMAISON 201

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Unagi Tokitou Azabujuban Washoku by null
Unagi Tokitou Azabujuban Washoku by null
Unagi Tokitou Azabujuban Washoku by null
Unagi Tokitou Azabujuban Washoku by null
Unagi Tokitou Azabujuban Washoku by null
Unagi Tokitou Azabujuban Washoku by null
Unagi Tokitou Azabujuban Washoku by null
Unagi Tokitou Azabujuban Washoku by null
Unagi Tokitou Azabujuban Washoku by null
Unagi Tokitou Azabujuban Washoku by null
Unagi Tokitou Azabujuban Washoku by null
Unagi Tokitou Azabujuban Washoku by null
Unagi Tokitou Azabujuban Washoku by null
Unagi Tokitou Azabujuban Washoku by null
Unagi Tokitou Azabujuban Washoku by null
Unagi Tokitou Azabujuban Washoku by null
Unagi Tokitou Azabujuban Washoku by null
Unagi Tokitou Azabujuban Washoku by null
Unagi Tokitou Azabujuban Washoku by null
Unagi Tokitou Azabujuban Washoku by null

Highlights

Modern eel restaurant featuring unique, high-quality eel dishes  

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Japan, 〒106-0045 Tokyo, Minato City, Azabujuban, 2 Chome−5−11 AZABUMAISON 201 Get directions

tokitou-unagi.jp
@satoshitokito

¥10,000+ · Menu

Reserve

Information

Static Map

Japan, 〒106-0045 Tokyo, Minato City, Azabujuban, 2 Chome−5−11 AZABUMAISON 201 Get directions

+81 3 6812 9671
tokitou-unagi.jp
@satoshitokito

¥10,000+ · Menu

Reserve

Features

payment credit card
reservations
reservations required

Last updated

Aug 18, 2025

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@michelinguide

"Prix fixe creative dining that is all about the myriad ways to enjoy eel. ‘Kabayaki’, eel dipped in soy-based sauce and grilled, is served in a bun like a hamburger. ‘Shioyaki’, eel broiled in salt, is flavoured with plum pulp and yuzu-kosho. Eel simmered in wine is a page borrowed from the French cuisine the chef enjoyed in Paris. ‘Unaju’, eel baked golden brown and served on a bed of rice in a lacquer box, is executed with a consummate skill tempered at veteran eel restaurants. Always seeking out new possibilities in eel cuisine, Unagi Tokito brings a fresh breeze to a food culture handed down through generations." - Michelin Inspector

https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/unagi-tokito
View Postcard for Unagi Tokitou Azabujuban Washoku
@michelinguide

"Prix fixe creative dining that is all about the myriad ways to enjoy eel. ‘Kabayaki’, eel dipped in soy-based sauce and grilled, is served in a bun like a hamburger. ‘Shioyaki’, eel broiled in salt, is flavoured with plum pulp and yuzu-kosho. Eel simmered in wine is a page borrowed from the French cuisine the chef enjoyed in Paris. ‘Unaju’, eel baked golden brown and served on a bed of rice in a lacquer box, is executed with a consummate skill tempered at veteran eel restaurants. Always seeking out new possibilities in eel cuisine, Unagi Tokito brings a fresh breeze to a food culture handed down through generations." - Michelin Inspector

https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/unagi-tokito
View Postcard for Unagi Tokitou Azabujuban Washoku

Armaj Sombunjaoren

Google
You don't come here for a just traditional 鰻重 just rice box with Unagi on top. You have to come here for something new, unique, and imaginative that you have never tried before and this restaurant didn't disappoint. Many things exceeded my expectations. There was one eel dish similar to a sashimi but technically not raw that was spectacular in texture and taste. For eel on rice, the chef also said the eel was caught naturally from Chiba prefecture. You know that the eel was good for the traditional charcoal grill inside the restaurant.

KC HK

Google
went there for lunch! i could tell everythjng they used here are high quality! the fish is so so tasty! the chef here is super professional n friendly :) recommend :)

Jia Jin Low

Google
The unaju and shirayaki were actually pretty good. I didn’t feel like the western-fusion concept added any value (e.g. jamon + unagi?), but the unagi was well grilled, and had the right mix of fatty and crisp. In terms of style, it was less pillowy but more crispy than Uomasa. My main beef with the place was with the way they pushed us to order a wild caught unagi. The staff were quite insistent that we get one to compare with the farmed unaju, but the price turned out to be ¥28500, which is a ridiculous premium over their standard unagi. Granted, that’s the market price, but the most unforgivable part came when the chef told us that both bowls we had were farmed, only to sheepishly return 30 seconds later and say that the bowl on the right was wild caught unagi. When presenting something this expensive, how can you mix it up? It did not give me any confidence in the dish at all. Overall, there are much better places in Tokyo (and Shizuoka!) for high end unagi, without the service pressure.

Echo L.

Google
The food presentation is very artsy and the service is highly attentive. Yet, the taste of the overall course is less impressive, and the unaju served at last also tastes a bit dry… Maybe my expectation for this place was too high given all of its Tabelog and Google ratings.

vatan lüleci

Google
It took a while until I got my food, but the waiting was worth it. The Eel was smooth like butter and incredibly tasty. As a person who prefers not to eat fish, I would eat here every day if I could. The service was incredible, and the entire staff, including the chefs, were helpful and talkative. The pricing is on the higher side.

Felix Kim

Google
Please read this before you go. This place is basically a scam. They will charge ~27,000 yen per person and is staffed with people that can’t cook (basically the chef struggling to do things by himself), and will ask you to pay more money every step of the dinner. Trust me and do not go here

Goldy Wong

Google
Modern small Eel specialty restaurant. Delicious, very high quality. Unagi (eel) Burger..delicious. Recommended

Gladys F

Google
Unfortunately, this restaurant added a 10000yen surcharge for the private room which me nor my translator Sakurai requested over the phone (we were a part of 2 adults and 2 kids). I only noticed this after payment, and was too annoyed after all the conversations had (they said it was restaurant rule but it’s not communicated anywhere and the reservation was made with Tabelog, further confirmed by a national) Don’t bother coming here if you don’t want to get ripped off as foreigner.