This isn’t unagi — it’s anago, or sea eel.
While anago is generally considered more affordable than freshwater eel (unagi), the kabayaki-style anago at Nihonbashi Tamai is absolutely outstanding.
In fact, I personally prefer this to unagi. The flavor is delicate yet deeply satisfying, and the texture is light and tender.
Nihonbashi Tamai has several locations in Tokyo, including their original flagship store.
Feel free to visit whichever is most convenient for you — all of them uphold the same high quality.
📍 Multiple locations in Tokyo
🌐 Official Site
📍 Google Maps
After enjoying some of it, try the rest as ochazuke (rice with tea or broth poured over it).
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