Unotoki
鰻の刻

Unotoki is a culinary masterpiece produced by the Michelin-starred “Nogizaka Shin” in Tokyo.

Helmed by the skilled sous-chef Yusaku Kawamura, the trusted right-hand man of Nogizaka Shin’s owner, Chef Shinji Ishida, this exclusive restaurant invites you to indulge in an extraordinary eel dining experience.

At Unotoki, the centerpiece of every dish is the rare “Amakusa Ai Unagi”: premium blue eel meticulously raised in the pristine seawaters of Amakusa, Kumamoto. Unlike traditional freshwater eel, these eels thrive in nutrient-rich seawater flowing from the majestic Mount Unzen. This unique upbringing gives them a remarkable blue sheen, robust flavor, and a texture reminiscent of wild eel.

Prepared with unmatched expertise, the eel is gently grilled over charcoal to achieve a perfect balance of texture and flavor.
The meat is tender and succulent, while the skin is skillfully crisped to perfection, bringing out the natural sweetness of its rich fat. This is not just eel; this is Japanese culinary artistry at its peak, combining the delicate precision of a fine Japanese restaurant with the bold flavors of this rare ingredient.

The opening of Unotoki was inspired entirely by the discovery of this exceptional eel. Such a treasure deserves exclusivity and as such, only 10 lucky guests are invited to enjoy this rare experience each day, during lunch hours only.

This is more than a meal; it’s a moment of pure bliss. Allow yourself the privilege of discovering the ultimate expression of unagi, available only to those in the know.