“Unagi Kaneichi Higashi Ueno” (referred to hereafter as Kaneichi) opened its doors in the Ueno area of Tokyo in 1965.
Since then, Kaneichi has been a part of Ueno’s landscape, specializing in unagi (Japanese freshwater eel) dishes with a sauce that has remained unchanged since its founding.
“上うな重,” Premium Eel Box 3,500 JPY (tax included)
A sauce unchanged since the restaurant’s founding
The eel, steamed before grilling, has an incredibly fluffy texture and seems as light as air. The moment you dig your chopsticks into it, you can feel the delicate softness of the meat.
This steaming time is adjusted based on the season and the quality of the eel, ensuring a perfect texture every time.
Freshly steamed eel
After steaming, the eel is dipped in sauce and grilled three times.
The sauce, which is key to the flavor, achieves a perfectly balanced level of saltiness by using less sugar and more soy sauce. The deeply rich flavor that comes from repeatedly coating the eel in sauce during the grilling process is irresistible when paired with rice.
Dipped in sauce and grilled
However, the true value of Kaneichi’s sauce can be tasted when it combines with the fat between the eel’s skin and meat. The salty sauce brings out the sweetness of the fat to its fullest.
Unseasoned unagi is a condiment connoisseur’s dream
On the other end of the spectrum is the “Premium Eel Box without Seasoning,” another popular dish at Kaneichi.
The eel is steamed and grilled without sauce (known as shirayaki in Japan), then served on rice.
“上白焼重,” Premium Eel Box without Seasoning 3,600 JPY (tax included)
The appeal of this dish is that you can really enjoy the natural taste and aroma of the eel.
Its texture is slightly different from the grilled unagi with sauce, offering a crispy surface and fluffy meat.
Another advantage of this set is that you can enjoy a variety of flavors by using the accompanying condiments and seasonings.
You can sprinkle refreshingly spicy sanshō (Japanese pepper), dip it in seaweed salt for a lighter taste, or add the kick of wasabi – the possibilities are endless.
(bottom left) sansho pepper, (bottom right) wasabi, (top) seaweed salt
While preferences vary, the Umami bites editorial team recommends a combination of wasabi and soy sauce.
The stimulation of wasabi adds an accent to the juicy fat of the eel, which is a perfect match! When combined with the rich soy sauce, it creates a supreme flavor.
However, you may still want to try Kaneichi’s sauce, the restaurant’s pride and joy. If you ask the staff, they will provide the sauce for free, which shows their commendable customer service!
Exquisite unagi rice boxes at reasonable prices
The Premium Eel Box, “Special Premium Eel Box,” and Premium Eel Box without Seasoning all come with kimosui, a clear soup with bonito dashi and eel liver.
The subtle bitterness of the eel liver is enveloped by the sweetness and umami of the dashi, creating another delicacy!
Kimosui soup
Despite using rare ingredients like eel liver in the soup and including pickles, both the Premium Eel Box and Special Premium Eel Box are reasonably priced.
The Premium Eel Box, which uses one whole eel, is 3,500 JPY (tax included), and the Premium Eel Box without Seasoning is 3,600 JPY (tax included). Even the Special Premium Eel Box, which uses the most eel (1.25 eels), is only 4,200 JPY (tax included).
The kimosui soup comes with sliced kamaboko fish cake
The restaurant doesn’t compromise on ingredients despite their low prices.
All eels used in the shop are domestically sourced. They don’t stick to specific brands or regions but carefully select the best quality eels each day. Originally a wholesale eel supplier, the restaurant leverages its unique purchasing routes to offer high-quality eel at fair prices.
Kaneichi’s exterior
A long-established restaurant focusing on inbound tourism
Kaneichi is beloved by locals through its community-based business. Even with the founder’s daughters, Noriko and Sachiko Suzuki, now running the store, its community-centered spirit remains unchanged.
Of course, the taste and the calm atmosphere of the historically rich interior remain the same as when the store was founded.
Kaneichi’s interior
What has changed is the introduction of English menus for international visitors. The owner sisters include photos of each dish to make it easier to understand. This consideration of the perspective of their visitors highlights the sisters’ attentive and caring personalities.
Whether you’re a first-time visitor or a regular, at Kaneichi, you can enjoy their meticulously prepared eel and experience a taste of traditional Japan. Be sure to immerse yourself in this authentic culinary experience.
Kaneichi’s menu
Information
| Store name | 鰻 かねいち東上野 Unagi Kaneichi Higashi Ueno |
|---|---|
| Address | 1-23-5 Higashi-Ueno, Taito-ku, Tokyo
|
| Access |
Shin-okachimachi Station 4-minute walk from Exit A1
Naka-okachimachi Station 5-minute walk from Exit 3
Okachimachi Station 6-minute walk from Okachimachi Station North Exit
Ueno Station（UEN） 8-minute walk from Ueno Station Central Gate Exit
|
| Phone number | 03-3831-7122 |
| Reservations | Accepted Official website, Reserve with LINE |
| Payment |
|
| Service charge/Table charge | None |
| Hours | Mon-Fri. 11:00-14:00 (last order 13:20), 17:00-20:00（last order 19:20） Sat. 11:00-14:00 (last order 13:20), 17:00-19:30（last order 18:30） |
| Closed | Sun. & Nat’l holidays, second Saturday of the month |
| Seating | 19 table seats |
| Smoking | All seats are non-smoking |
| Official website | https://kaneichi.square.site/ |
| Other information |
|
※Menu contents, prices, store information, etc. are current as of September 2024.
