The birthplace of Asakusa hitsumabushi. From head to tail without waste. That’s how Tabelog describes Unatetsu and they are not wrong. One of the key reasons this restaurant remains a favourite is because they serve all parts of the eel. And you can see them grill it right in front of you.
There was a special eel brand, Deshiko, on the day I was there. It’s supposed to be a higher-quality eel from Lake Hamana which is thicker, more tender, and richer in fat. It was exactly as was described. The eel was melt-in-you-mouth with these oh so welcome crispy bits on the edges. The innards were as good as I remember them. Their tare is not sickly sweet as we often get outside of Japan. As I always do, we had a side of basashi. Very well marbled cut which was incredibly nice. Reminiscent now of our meal at Basashiya Masashi.
