In September 2018, the premium dining floor of "Roppongi Hills" was established, where only the top selected restaurants in Japan gather. In one corner is the Unagidokoro Kurochodo. It is a restaurant specializing in eel in Kansai-style "jiyaki."
Hisashi Nakamura is a chef who has trained at young age. After graduating from high school, he learned various culinary skills dealing with preparing the eel at the Unagi Japanese Cuisine Nagoya Namazuya in Nagoya. He was also trained at his relative's restaurant, which he has been frequently visited since childhood, that specializes in eel. At the age of 20, he opened an eel restaurant Shichifukujin in Yamanashi City with his father. It has become a popular eel restaurant loved by the locals. After that, he entered KIWA CORPORATION CO.,LTD. at the age of 51, in search of a place where he could play an active role. While teaching cooks at each restaurant, he then started working in Unagidokoro Kurochodo from September 2018.
Both farmed and natural eel are carefully selected for big size. Quickly cut the fresh eel, skewer it and grill it. The restaurant serves a rare style of preparing eel, which is cooked in Kansai-style "jiyaki," that is not steamed. Various eel dishes such as "eel over rice" are also very appealing. There is a eel course consisting of "skewered eel," "kabayaki (seasoned)" and "shirayaki (unseasoned)" as well as the rare "eel shabu," which expresses the depth of eel cuisine. They also have sake that goes well with eel like the Ehime sake "Ishizuchi" (*Limited pure rice "Doyo-shu") that is said to be made for "Midsummer Day of the Ox." You can enjoy a wide range of marriage along with the dishes like red wine for the "kabayaki" that is heavy like meat and white wine for the "eel shabu" that is refreshing.
The interior has a dignified atmosphere that makes use of the wood surface and creates an extraordinary feeling that makes you forget that it is in the "Roppongi Hills." At the counter seats, you can enjoy eel dishes while enjoying the live atmosphere, such as the chef's handwork and the fragrant aroma of grilled eel. Please note that the restaurant's featured menu, "eel Shabu" and "eel hot pot" are only available for private rooms, so if you want to take your time and enjoy the eel on business entertainment, anniversaries or dates, please make a reservation early.
*The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
6-minute walk from Roppongi Station (Tokyo Metro Hibiya Line)