Unagi Suzune

Just north of Senso-ji temple, near the Senzoku-dori shopping street, Unagi Suzune offers a quiet retreat dedicated to charcoal-grilled unagi. Step past the noren curtain to find counter seats and raised tatami seating, creating a relaxed environment suited for a quiet solo lunch or an easygoing meal with companions.

Charcoal-Kissed Unaju and Clear Liver Broth

The unaju boxes range from standard Nami up through Jo, Tokujo, and an indulgent two-tiered Nidanju. Steamed and then grilled over charcoal, the eel turns tender and fluffy under a glistening coat of savory-sweet tare sauce that infuses the warm rice below. Paired with kimosui—a light, dashi-rich clear broth made with eel liver—the meal delivers classic Edomae eel craft.

Eel Skewers and Small Plates While You Wait

While your rice box grills, spending the wait over drinks and small plates is part of the rhythm here. The kitchen prepares distinctive eel skewers, such as bittersweet, tare-glazed kimoyaki (eel liver), rich and savory hireyaki (eel fin), and unsteamed kogushiyaki. Seasonal or limited skewers like unagi liver skewers appear alongside traditional yakitori (seasoned with salt or tare) and delicate rolled omelets (tamagoyaki).

Chicken Boxes and Casual Lunch Sets

For those looking beyond eel, the menu features Toriju—grilled chicken thigh glazed with sweet tare over rice—and Butaju made with pork. Diners seeking the best of both worlds can order the Unatori-ju, which crowns rice with both grilled eel and chicken. At lunchtime, everyday sets like grilled-meat ami-yaki and Japanese fried chicken kara-age round out the selection, with takeout and advance reservations supported as well.