Uosho

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Uosho in Tokyo: Michelin-Recommended Unagi Restaurant with Traditional Japanese Flavors

Uosho: A Tradition of Unagi

Tokyo’s Uosho is a dedicated unagi restaurant that has earned a Michelin Recommendation for its precise, classic preparations of freshwater eel. The restaurant’s name translates to “eel shop,” and it lives up to that promise with a menu built around the fish—grilled, steamed, and served in time-honored ways.

The heart of the menu is the unajū (eel over rice in a lacquered box), available in grades from standard to premium. The highest grade, gokujō, is a testament to the kitchen’s skill: plump, tender eel glazed with a sweet-savory tare sauce and grilled over charcoal until the skin is crisp. For those who prefer the pure flavor of the fish, shira-yaki (grilled without sauce) is also offered. Alongside the eel, Uosho serves a full range of traditional Japanese dishes, including kabayaki (grilled eel fillets), unagi no shirayaki, and unagi no chazuke (eel over rice with green tea). Seasonal additions such as dobin mushi (steamed seafood in a teapot) appear in autumn.

The restaurant also operates a separate annex, Uosho Bekkan, which offers a shabu-shabu course from October to March. Here, guests can enjoy a multi-course meal featuring premium Japanese beef—including specially selected wagyu—alongside vegetables and noodles, a comforting alternative to the eel-centric main menu.

Uosho’s ambiance is straightforward and welcoming, with private rooms available for groups. The restaurant’s recognition by Michelin underscores the consistency and quality of its Japanese cuisine, making it a destination for anyone seeking authentic eel in Tokyo.