234 Nguyễn Đình Chiểu · District 1
One eel, mastered
Unagi Yosakura does one thing: Nihon unagi, charcoal-grilled and lacquered with tare, served as hitsumabushi — eaten three ways, down to the last crisp grain of rice.
¥¥¥ · High-end — hitsumabushi from ¥480k
The room
A paper moon over dark walnut
Private walnut-panelled rooms, each lit by a single paper-moon pendant — one lantern per room, and shadows that do the rest of the talking.
The menu
Hitsumabushi, three tiers
One dish, three grades — the whole Nihon unagi at the top, down to the honest regular. All prices are the merchant's own.
Hitsumabushi Kiwami
¥850k
The whole Nihon unagi — the top tier, nothing held back
Hitsumabushi Superior
¥700k
The generous middle tier — unagi in full
Hitsumabushi Regular
¥480k
The honest regular — the same charcoal fire
Visit
The eel room on Nguyễn Đình Chiểu
234 Nguyễn Đình Chiểu, District 1 — lunch and dinner, every day. Book ahead; the walnut rooms fill fast.