Tokyo culinary giant the Onodera Group adds yet another string to its bow with the opening of this unagi-focused eatery in Akasaka. Known for its Sushi Ginza Onodera restaurants with locations in Los Angeles and Hawaii, the company here taps the firewood-grilling expertise of chef Keiichi Terada, whose work at the group’s French restaurant Makiyaki Ginza Onodera has been awarded a Michelin star four years running.
Here Terada’s way with a blazing flame is applied to the traditional Japanese delicacy of unagi (eel grilled in a thick, sweetened form of soy sauce) to mouthwatering effect. This dish is especially popular at the height of summer, as it is believed to combat the exhausting effects of the heat.
Terada’s menu serves up domestic eel in various styles. A tangy aroma, which is the result of a sauce specially created under his direction, rises from the staple unaju (unagi served over rice in a lacquered bento box; from ¥2,200), as well as from other offerings including unatamadon (a donburi rice bowl topped with unagi and egg, served at lunchtime only; ¥980).
Side dishes include tsukudani (¥350), which consists of eel liver boiled down with ginger. Even the edamame served here (¥350) are something special, carrying the fragrant aroma of Terada’s signature burning firewood.