{"id":37727,"date":"2024-02-13T22:54:14","date_gmt":"2024-02-13T13:54:14","guid":{"rendered":"https:\/\/agatajapan.com\/no-category-1\/%e9%ab%98%e5%b6%8b%e5%ae%b6"},"modified":"2026-01-15T17:08:36","modified_gmt":"2026-01-15T08:08:36","slug":"l6n","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/shinise-en\/l6n","title":{"rendered":"Takashimaya"},"content":{"rendered":"\n

Eel, conger eel, and loach<\/a> \u2014 Nihonbashi<\/a><\/p>\n\n

Nihonbashi<\/a> Takashimaya<\/a> \u2014 Eel<\/a><\/p>\n\n

Founded in 1875 (Meiji 8)<\/p>\n\t

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A long-established eel restaurant in Nihonbashi loved by many famous people<\/h2>\n\n

Takashimaya is a long-established Edomae eel restaurant with nearly 150 years of history.Loved by literary figure Hideo Kobayashi and others, the eel grilled with their secret sauce, which has been continuously added to since the founding, is exceptionally delicious.The restaurant is also known for its clean, dry sauce that is not overly sweet.To match the kabayaki grilled over binchotan charcoal, the rice is carefully selected, using Tochigi-grown \u201cYumegokochi.\u201dThe eel remains plump and tender even when cold, making it delicious as a gift, and it has many long-time fans.Eel liver soup and grilled eel liver are also popular menu items.While preserving tradition, the restaurant is also eager to try new things, such as serving unaju made with the rare Kyosui eel and offering blancmange for dessert.<\/p>\n\n

The first floor mainly has table seating, with a casual atmosphere featuring a miniature of the Kobunacho large lantern.The second and third floors have private tatami rooms, and the calm Japanese-style space is suitable for business meals and gatherings.In addition to cold sake, they also serve warmed junmai sake, making this a long-established restaurant where you can fully enjoy eel with beer or sake.<\/p>\n\n

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History<\/h2>\n\n

Takashimaya was founded in 1875 in Kagurazaka, Tokyo.Soon after, it moved to Nihonbashi Kobunacho, and after rebuilding following the Great Kanto Earthquake and the Tokyo air raids, it reached its present location.In the current location among office buildings, the restaurant displays calligraphy said to have been given by Pujie, younger brother of the Last Emperor Puyi, when he visited, creating a strong sense of history.<\/p>\n\n

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Featured Item<\/h2>\n\n
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Jubako Set Meal<\/h3>\n\n

You can enjoy the branded eel \u201cKyosui Eel\u201d from Yaizu, Shizuoka.Kyosui eel is a premium brand eel raised in the natural water of the Oi River in Shizuoka, and you can enjoy its Edomae flavor, slowly grilled over binchotan charcoal.It is served with Takashimaya\u2019s traditional sauce and carefully selected rice.This is a recommended dish for those who want to fully enjoy eel.<\/p>\n\n

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Umaki (Eel Omelette)<\/h3>\n\n

Umaki, made by wrapping firm yet soft eel in plenty of egg, is also a popular dish.The dashi-flavored egg pairs well with the rich eel, allowing you to fully enjoy the eel\u2019s natural flavor.It is enjoyed lightly with grated yuzu, and is perfect with beer or sake.<\/p>\n\n

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Uzaku<\/h3>\n\n

Uzaku, made by adding warm kabayaki to a vinegar dish, is also one of Takashimaya\u2019s hidden popular items.The balance of fragrant binchotan-grilled eel and Tosa vinegar is outstanding.Thinly sliced cucumber, wakame, and ground sesame are all carefully combined.This is a recommended dish when you want to enjoy eel lightly.<\/p>\n\n

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Spot Overview<\/span><\/span><\/h3>\n\n
address (e.g. of house)<\/th>11-5 Nihonbashi Kobunacho, Chuo-ku, Tokyo<\/td><\/tr>
Access<\/th>5 minutes on foot from Mitsukoshimae Station (Ginza Line \/ Hanzomon Line), Exit A65 minutes on foot from Ningyocho Station (Hibiya Line \/ Toei Asakusa Line), Exit A55 minutes on foot from Kodemmacho Station (Hibiya Line), Exit 35 minutes on foot from Shin-Nihonbashi Station (JR Sobu Rapid Line), Exit 5, to the right\n