{"id":43840,"date":"2025-12-28T18:32:21","date_gmt":"2025-12-28T09:32:21","guid":{"rendered":"https:\/\/agatajapan.com?p=43840"},"modified":"2026-01-16T18:24:23","modified_gmt":"2026-01-16T09:24:23","slug":"komagata-maekawa-en","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/shinise-en\/komagata-maekawa-en","title":{"rendered":"Komagata Maekawa"},"content":{"rendered":"\n

Founded in the Bunka-Bunsei era (early 1800s)<\/p>\n\t

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Enjoy exquisite eel dishes while admiring the stunning scenery<\/h2>\n\n

This eel restaurant offers beautiful views of the Sumida River and Tokyo Skytree from inside the store.The restaurant uses the farmed eel brand \u201cUnagi Bandotaro,\u201d which rivals wild eel in quality.The sauce used has been continuously preserved and added to for over 220 years since the restaurant\u2019s founding.The secret, mildly spicy sauce infused with eel essence allows them to maintain the same flavor since their founding.While preserving traditional flavors, they also offer a rich selection of Spanish wines, proposing new and creative pairings with eel.The restaurant consists entirely of Japanese-style rooms, with private rooms and large halls available for various occasions such as gatherings, engagement ceremonies, or memorial services.<\/p>\n\n

History<\/h3>\n\n

Founded in the Bunka-Bunsei era, it originally operated as a freshwater fish wholesaler before the first owner, Yuuemon, turned it into an eel restaurant.The name \u201cKomagata Maekawa\u201d comes from the Sumida River (also called \u014ckawa) flowing right in front of the shop.It is a famous restaurant visited by many literary figures, including poet and sculptor K\u014dtar\u014d Takamura and novelist Sh\u014dtar\u014d Ikenami.<\/p>\n\n

This Notable Item<\/h3>\n\n
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Unaj\u016b (Grilled Eel over Rice Box)<\/h4>\n\n\n\n

From 4,800 yen<\/p>\n<\/div>\n<\/div>\n\n

Their signature unaj\u016b set includes eel liver soup, pickles, and a dessert.The carefully prepared eel offers a delicate flavor with its natural bitterness removed.The secret sauce, made only with mirin and soy sauce, blends perfectly with the eel.Various course meals including unaj\u016b are also available.<\/p>\n\n

Spot Overview<\/h3>\n\n
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Address: <\/strong><\/th>2-1-29 Komagata, Taito-ku, Tokyo<\/td><\/tr>
Phone: <\/strong><\/th>03-3841-6314<\/a><\/td><\/tr>
Business hours: <\/strong><\/th>11:30\u201321:00 (last order 20:30)<\/td><\/tr>
Closed: <\/strong><\/th>Open daily<\/td><\/tr>
Payment methods: <\/strong><\/th>Cash, credit cards (American Express, VISA, JCB, Diners Club, Mastercard)<\/td><\/tr>
External Link:<\/strong><\/th>Official Website<\/a><\/td><\/tr><\/tbody><\/table>
Information is current as of publication and may change. Please check before visiting.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"Founded in the Bunka-Bunsei era (early 1800s) Enjoy exquisite eel dishes while admiring the stunning scenery This eel restaurant offers beautiful views of the Sumida River and Tokyo Skytree from inside the store.The restaurant uses the farmed eel brand \u201cUnagi Bandotaro,\u201d which rivals wild eel in quality.The sauce used has been continuously preserved and added to for over 220 years since the restaurant\u2019s founding.The secret, mildly spicy sauce infused with eel essence allows them to maintain the same flavor since their founding.While preserving traditional flavors, they also offer a rich selection of Spanish wines, proposing new and creative pairings with eel.The restaurant consists entirely of Japanese-style rooms, with private rooms […]","protected":false},"author":4,"featured_media":40327,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4040,4041],"tags":[5612],"area":[3991,3992],"class_list":["post-43840","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shinise-en","category-signature-foods-en","tag-star-en","area-tokyo-en","area-taito-ward-2"],"acf":[],"_links":{"self":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43840","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/comments?post=43840"}],"version-history":[{"count":2,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43840\/revisions"}],"predecessor-version":[{"id":44765,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43840\/revisions\/44765"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media\/40327"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=43840"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=43840"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=43840"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=43840"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}