Nyorosuke Akasaka has been among the most preeminent unagi (freshwater eel) specialists in Akasaka for a long time, which should tell guests a lot about its reputation.   

Historically, Akasaka was one of Tokyo’s six “hanamachi” entertainment districts, where geisha plied their trade in conversation, song and entertainment. Such areas also naturally attracted eateries and restaurants of repute, one of which was Nyorosuke. Since its establishment along the central thoroughfare of Hitotsugi-dori, word of mouth has since solidified its reputation for top-quality unagi, prepared with exacting precision by its array of expert chefs.   

And this reputation is most assuredly not undeserved. In contrast to the more common Kanto style of cooking unagi, where the eel is first steamed to make its flesh fluffier, Nyorosuke staunchly sticks to the Kansai school of thought. In the Kansai style, the eel is grilled, and only grilled, to make it as crispy as possible.   

Guests seated at the counter can see this tradition come to life before their eyes, through the deft techniques of Nyorosuke Akasaka’s chefs. Akasaka’s course menus also offer unagi in a variety of different styles, from traditional kabayaki with sauce, to the unadorned shirayaki, to even senbei made with eel bones. Diners are guaranteed to walk away impressed with the sheer variety of ways that eel can be prepared.