Hatsuogawa

Established in 1907, this is one of the most popular eel restaurants in Tokyo that has been in operation for three generations.
A regular Bib Gourmand restaurant in the Michelin Guide in 2018-19 and 2022.

The eel is served at a relatively reasonable price in Tokyo, and the eel is made with one and a half fish, and the eel is prepared with the same sauce that has been added to the restaurant since its founding, and is prepared after receiving the order, steamed, and then grilled.

The light and well-balanced sauce is outstanding, and goes perfectly with the eel and rice.
The soup and pickles are also excellent. ”

 

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銀座の看護師　グルメ備忘録(@starry_sky_nurse)がシェアした投稿

Traditional sauce

The eel, which uses a dry sauce that has been added since the company’s founding in the 40th year of the Meiji era, is made to order, steamed, and then grilled. The eel grilled on the charcoal of the Edo-mae style shichirin has wasted fat, and the meat is plump, soft, and elegant.

 

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The style is to order, steam, and bake

It’s not as fluffy as Noda Rock, and you can feel it firmly. Moderate. It’s a long-established business. The tail was a little stiffer. The production area of the eel has changed, and on this day, it is Kyushu. Miyazaki or Kagoshima, I forgot. The sauce is a little thicker, and the soy sauce is more like than sweetness. It was a thoughtful sauce that made the most of the taste of eel. The price is one and a half tails, which is cheap.

 

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The landlady of the Edo-mae temperament

He was not friendly, but he seemed to care. I wasn’t expecting it because the soup was 50 yen, but it had a fine liver in it. There were many groups of customers who did not make reservations. Reservations are mandatory.

 

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The specialty of eel

The eel sauce is distinctive, and the saltiness of the soy sauce accentuates the Edo-mae taste. It was very tasty with umami eel. It is no exaggeration to say that it is the best eel shop in this area.

 

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The eel is soft and fluffy

The sauce is light and fragrant with a fragrant eel scent. The sansho and shichimi on the table are also a nice accent. I had high hopes because the word of mouth on the food log was remarkably high, but it was not as much as I had imagined. Another point that bones were easy to get stuck in the mouth after eating was a concern.

 

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Making a reservation is recommended

I thought that reservations were required, but it seems that you may be able to enter on the day. I ate the first white grill in my life, and it was really exquisite. I didn’t even know to eat it with wasabi soy sauce, but I didn’t know it was so good. Of course, the eel weight was also the most delicious. I’m glad I was able to satisfy this year’s eel cravings.

 

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Reservation via Tabelog (Link)