Unagi Tokito
“Azabu Juban Edition 100 Famous Stores 2019 “Unagi French Kappo Tokito”
Azabu Juban “Eel French Kappo Tokito” aired on “Ariyoshi Sanpo”
7 minutes walk from Azabujuban Station
The owner, Mr. Keiji Tokito, trained for 15 years at Nodaiwa, a famous eel restaurant in Higashiazabu that has been running for more than 200 years, and then went to Paris, where he wanted to expand his eel cuisine, and learned about European food culture.
In 2018, we opened Eel French Kappo Tokito, a fusion of eel and French cuisine.
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The eel culture
Japan has a wonderful eel culture that we can be proud of in the world. Cherishing that foundation, we are particular about the original quality and freshness of the material, The course that can only be done because Tokito has devoted himself to eel is a variety of eel dishes that have never been seen before while preserving tradition.
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One of the famous stores in Azabu Juban
Speaking of eels, eels are eels, and eels are summer. I will overturn that image and convey the further excitement that I can do because I know everything about eel through food. With this place called Azabu Juban, where famous stores are lined up, as the starting point, we will do our best to spread the excitement to as many people as possible.
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The new standards
Natural eels are in stock at any time. With the experience, knowledge, and skills that can only be done by 25 years of being an eel chef, we will pursue eel cuisine that has never been seen before while preserving tradition. Please experience a one-of-a-kind eel dish that can only be experienced at Tokito, which will be passed down to the next generation. Our shop offers Kanto Sekiyaki West Kansai Jiyaki depending on the eel purchased on that day.
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The eel is crispy and fluffy
You can choose the size. I chose the one in the middle, but I could have been the biggest. Today, they are using eels from Mikawa. It was crispy and fluffy, the sauce was thick and sweet, and it was completely seasoned to my liking! It seems that the rice is also made from Tokito’s original rice, and it is hard and has a very good texture.
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A Kanto-style eel bowl
Since it is a Kanto-style eel bowl, the grilling is firm and fragrant. It’s crispy on the outside, but plump on the inside. Not only can you enjoy the fluffiness, but the cooking is too good, and the fat is good, and it is the most delicious. The sauce was too sweet, and the balance between rice and eel was good, and I enjoyed every bite.
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The unique eel burger
A single-tailed “bamboo” class eel. The eel, which is carefully grilled over charcoal so that it is fragrant and plump, is glossy. It is packed with deep flavor. The grains of the original rice, which has been cooked a little hard, also stand out, and it is a gem with amazing comprehensive power, and it is flattened. The eel burger was novel, but unique and interesting. It was delicious.
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Reservation via Tabelog (Link)
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