I had been craving truly great unagi again, so I made a reservation to set aside eel and visited Tomoei ✨ Here, only the eel itself can be reserved; seating is handled on a first-come basis, and you wait until a table opens after arrival ⏳ I arrived a little after 13:00 on a weekend and was seated after roughly a two-hour wait, just past 15:00 ⏰ As expected, it was very crowded
One would expect the initial excitement to fade over time—but the unaju I had this visit somehow surpassed every previous best Why? Perhaps because it’s winter and the eel was especially rich and fatty ✨ At this point, it honestly felt like the undisputed champion, the absolute peak among all the unagi I’ve had so far
The experience went beyond emotion, and I couldn’t even find the right words All I can say is: it was outstandingly delicious
Just a short drive from the Hakone Exit on the Odawara-Atsugi Road. I had reserved the eel and liver in advance and arrived around 1:30 PM on Sunday. Due to bad weather in the morning, the wait was minimal—about 30 minutes. You give your name, leave once, and return when they call☎️
Unagi-tei Tomoei ranks 5th nationwide and 1st in Kanagawa on Tabelog✨ I haven’t been to the top four, but I’ve revisited this place so many times—it’s the best unagi of my life.
My family is from eastern Shizuoka, so I grew up eating great eel and tend to be pretty picky. Even so, this place is the pinnacle of Kanto-style unagi.
As always, the grilling and steaming were flawless. Crispy and fragrant on the outside, fluffy and juicy on the inside Rich fat spreads with every bite, filling your mouth with deep flavor.
The liver, dipped in the premium tare with egg yolk, was thick and full-bodied—leaving a rich aftertaste.
Though the origin of the eel varies by season, they always serve only rare ao-unagi.
Every visit reminds me—this really is the best. How can it be this good? I was already craving my next visit on the way home. lol
ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
I had been craving truly great unagi again, so I made a reservation to set aside eel and visited Tomoei ✨
Here, only the eel itself can be reserved; seating is handled on a first-come basis, and you wait until a table opens after arrival ⏳
I arrived a little after 13:00 on a weekend and was seated after roughly a two-hour wait, just past 15:00 ⏰
As expected, it was very crowded
One would expect the initial excitement to fade over time—but the unaju I had this visit somehow surpassed every previous best
Why? Perhaps because it’s winter and the eel was especially rich and fatty ✨
At this point, it honestly felt like the undisputed champion, the absolute peak among all the unagi I’ve had so far
The experience went beyond emotion, and I couldn’t even find the right words
All I can say is: it was outstandingly delicious
Extremely, overwhelmingly satisfied ◎◎◎✨
久々に美味しい鰻が食べたくて、友栄に取り置き予約をして伺いました
こちらはあくまで鰻の予約のみで、到着してから席が開くまで待つシステム ⏳
週末の13:00過ぎに到着し、約2時間待ちで15:00過ぎに席に案内されました ⏰
やはり混みますね。
最初の感動って薄れてくるはずなのに、今回食べた鰻重が過去最高を塗り替えてきました
何で？脂が乗った冬だから？✨
今まで食べてきた中でも、文句なしのチャンピオン、まさに鰻の最高到達点だと感じました
いやー……感動を通り越して適切な表現が浮かばない
とにかく旨かったです
大大大大満足◎