Unagi Tokitou | Unagi Restaurant in Azabujuban, Tokyo

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Unagi meets French techniqueOn the second floor of a building down a lane in Azabujuban, a white noren opens onto a charcoal hearth and a counter of eight seats.

Satoshi Tokitou spent fifteen years at Azabu Nodaiwa, an eel restaurant founded over two hundred years ago. He later travelled to Paris to study European food culture. The restaurant he opened in June 2018 brings the two together over eel.

The unaju, grilled over charcoal in the hearth in front of you, carries the work he learned during those fifteen years. Alongside it are shirayaki served with caviar, kabayaki set in a bun, and eel simmered in red wine. From around May to the end of December, rare wild eel is also served.

The kitchen faces the counter. Watch the grilling as it happens, paired with wine and sake chosen by the chef.

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Satoshi Tokitou
Tokitou Satoshi

Born 1984 in Chichibu, Saitama.

Trained for fifteen years at Azabu Nodaiwa, an eel restaurant founded over two hundred years ago. After serving as head chef at several restaurants, he travelled to Paris to study European food culture. He opened Unagi Tokitou in Azabujuban in June 2018.

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