Updated: December 10, 2018
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Obana (尾花): Sublime Unagi Restaurant In Tokyo

Ueno

Unagi is the Japanese word for soft water eel. It is a type of delicacy that has been really popular for centuries, and the cuisine has stayed very authentic. For a quintessential Japanese dining experience, you have got to try unagi. One place in Tokyo highly regarded for it is "Obana" in Tokyo. Here is more information on this famous restaurant.

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Obana (尾花)

Obana is located on the eastern side of Tokyo, at about a 2 km distance from the Ueno Station. The nearest station is called Minami Senju. It is in a "shitamachi" (old Tokyo area) neighbourhood in a quaint building with the architecture of a traditional house.
The interior is just as charming. The wide dining space has tatami flooring and patrons dine at traditional low tables with cushions for seating.

Menu

Unaju (うな重)

The unaju is a grilled eel with tare sauce on a bed of rice. It is the signature dish of the restaurant so you should probably try this one if it's your first visit. You have a choice of two sizes which are ¥4,300 and ¥5,300.

Shiroyaki (白焼き)

For ¥4,300 you can have what is called shiroyaki style unagi. This is a variation of the dish with very basic seasoning which comes with some wasabi. You can experience the pure taste of the unagi grilled to perfection.

Umaki (う巻)

Umaki is a yakitamago (grilled omelette) wrapped around unagi filling. It is extremely popular at this restaurant. Some say it is the best yakitamago in Tokyo. A good idea is to have it as a side dish and share it. Umaki is ¥2,500.

Yakitori (やきとり)

The grilling expertize also works wonderfully for chicken on skewers (yakitori). This is also a popular side dish that is relatively more affordable at ¥1,200.

Lastly...

Your main order will come with some pickles, a soup with eel liver and some green tea. It might be a good idea to enjoy your meal with some sake! The restaurant is known for serving some excellent quality ones. Expect to pay around ¥6,000 for an unforgettable meal.
tabikamome
Japanese food culture enthusiast. Love to explore new areas and discover local specialties.

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