Ginza Yondaime TAKAHASHIYA

The story

Ginza Yondaime TAKAHASHIYA | Michelin-Recommended Unagi in Tokyo

Ginza Yondaime TAKAHASHIYA is a Tokyo unagi specialist that has earned a place in the Michelin Guide Tokyo 2026, marking three consecutive years of recognition. Located a short walk from the Kabuki-za Theatre in Ginza, this fourth-generation restaurant is the work of a chef who describes his approach as a "revolution" in the unagi world.

The restaurant is defined by its uncompromising commitment to ingredients and technique. The fourth-generation owner procures premium natural eel, sourcing from Lake Biwa and other regions for fish that are often 2.5 times the average size. These eels are given a ten-day aging process—a "maturation" technique rarely possible with farmed eel—which tenderizes the firm flesh and deepens its flavor. The kitchen then applies meticulous preparation, finishing each piece over binchotan charcoal until the skin is crisp and the meat is luscious.

A signature point of difference is the speed of service. While many establishments take three to four hours from splitting to serving, here the fresh live eel is prepared and presented within 45 minutes, preserving its natural moisture and umami.

Kaiseki Courses and the Dining Experience

The restaurant offers three carefully constructed kaiseki courses, each designed to build anticipation for the unagi. The "Ginza Kaiseki" (29,800 yen) uses natural eel and includes nine dishes before the final unagi. The "PARIS Kaiseki" (14,800 yen) and "Fourth Generation Kaiseki" (19,800 yen) are similarly structured, with seasonal ingredients, precise broths made from carefully sourced katsuobushi and kombu, and plating on original tableware.

Guests at the counter can watch the chef split the live eel and even have the live fish brought to their seat for explanation. The atmosphere is described as a "small art museum," with the space, counter, chairs, and lighting all designed by a first-class architect. Photography is welcomed.

The Unagi Itself

The menu includes an "Unadon Gozen" (5,000 yen), the most popular item, featuring a generous portion of eel over rice. For those who want the full spectrum, the "Natural Aged Premium Unagi Gozen" (17,800 yen) comes with a side of grilled eel. The "Ginza Kaiseki" course features eel grilled in the restaurant's signature sauce—a family treasure—and a quarter of the fresh eel is served as shirayaki (grilled without sauce), allowing the clean, pure flavor of the high-quality fish to shine. Eel nizakana (simmered in broth) is also a popular a la carte option.

A carefully curated selection of sake, including labels from Miyagi, Yamaguchi, and Fukushima, as well as Champagne and Burgundy wines, complements the meal. The restaurant also offers takeaway eel bento boxes and vacuum-packed fillets for mail order.