Updated: November 07, 2018
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Try Some Blissfully Delicious Conger Eel At Ginza Hirai, Tokyo!

Ginza

There is a famous restaurant in Ginza that specializes in anago (conger eel). Anago is a saltwater eel different from the more popular unagi (freshwater eel). The place you have to go for some of the best anago is Ginza Hirai. They serve it simmered and grilled!

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Ginza Hirai: One of the best places to have anago (conger eel) in Tokyo

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The restaurant is located at a 6-minute walk from the Ginza station or a 4-minute walk from the Higashi Ginza station. The area has a bit of a retro atmosphere for Ginza.
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The interior is clean-lined and pretty cozy and traditional. Some people come from far to eat at this famous restaurant.

A dish of both simmered anago and grilled anago

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For ¥1,600 you can have this set meal called Messokobakomeshi Narabi.
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The dish consists of two conger eels of about 20 centimetres placed in a box over a bed of rice. One of the pieces is boiled and simmered and the other one is grilled. The eel comes from a store of long standing in of the Tsukiji fish market.

Two cooking styles with two different tastes and textures

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The grilled anago is dipped into a soy-based sauce and grilled twice. The outer part is a little crispy and still has plenty of oil. The blissful taste spreads in your mouth with a perfect balance of BBQ grilling taste and savoury soy taste mixed with the natural oils of the eel.
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The simmered piece is very fluffy and almost melts in your mouth. The soft texture and the sweet and savoury taste is the perfect combination with rice.
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Furthermore, you can give your dish a different twist by adding some of the traditional condiments the restaurant provides. They have grated sesame seeds and yuzu lemon among other things.

Lastly...

How about trying anago in Ginza at a reputable restaurant? Perhaps you've heard of the more popular unagi, which is a freshwater eel often eaten in Japan. The anago has a different taste and is also worth the try!
tabikamome
Japanese food culture enthusiast. Love to explore new areas and discover local specialties.

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