Akimoto Unagi - Kawasaki

I'm sorry to take a picture. but I always have the Una-jyu here. I had many Unagi throughout Japan. I could say this place is my favorite. they can not be the best quality unagi you (bred or not bred etc.), but the fluffyness of the Unagi is exceptional. And above all, the Unagi does not smell here. Also in some of the expensive Unagi sites, Unagi will have a distinct fishy and slightly chemical smell. I don't know if this is a coming out of the food they give to Unagi when he grows or the freshness or how they prepare the Unagi. But here, absolutely no bad smell! wonderful. and finally and especially the reason why I like this place is the sauce. The sauce usually tends very strong, very sweet, or a bit too salty. This place is on the light side, with the right thin in the texture, and sweetness / holiness. So you can just finish the whole dish. Basically, I think that they do not try to cover the scent of their Unagi with strong fragrance/flavored sauce, as most places do to the smell I mentioned above. all in all I think this place is one of my favorite Unagi square in Japan.

Over a hundred years old unagi restaurant in the middle of Tokyo!

Beautiful building. One of the best places to host guests.

I am an unagi novice. Unagi Akimoto was amazing. It is a tiny restaurant with impeccable service. Although the staff spoke minimal English they tool great care to make me feel comfortable and always made sure my tea was piping hot. A word to other unagi novices out there: there are tiny little bones that are edible. I was a little bit unsure bit everything I read essentially said it was ok.

Unagi was very delicious. Tatami room was very cozy.