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The seven or eight varieties of offal in this white miso soup give it lots of collagen. The mild flavor comes from the thorough cooking process, and its appeal is so great that most customers who come to our restaurant order it. The meat in our restaurant is A5 rank Japanese black Wagyu beef supplied from different areas of Japan. We have a daily special, so even if you come every day, you can still enjoy a different cut of meat each time. To give customers confidence in the safety of their food, we pay incredibly close attention to hygiene-the inside of the restaurant is spotless. We also work hard to create a friendly atmosphere. Other than the manager, all of our staff are men in their twenties from Kyushu. Whether you are dropping by after work, having a work function, a drinks party with friends, or going on a date, we have a positive, dynamic answer to all your dining needs. For groups of 16 or over, it is possible to reserve the restaurant. Please feel free to ask for details.

Unagi Komagata Maekawa is a long established restaurant that was established 200 years ago. They use carefully-selected [high-quality domestic farm raised eels]. Their [Unagi no Kabayaki(boiled eel basted with special sauce)], boiled eel with full of umami (Japanese savory taste) carefully charcoal-grilled and seasoned with their special sauce continued since its establishment, is a piece of work. Since this restaurant is located in Tokyo Soramachi and has a friendly air, it is suitable for casual dining for any generation from kids to the elderlies together during a visit to the area around Tokyo Skytree. They also serve a wide variety of nibbles, such as [sashimi] using in-season fish directly from Tsukiji and [3 types of delicacies in season], so you can use the restaurant not only for dining but also for a casual drinking party. This is an unagi (eel) restaurant where you can comfortably enjoy meals in a quiet Japanese environment.

Our pollack roe motsu nabe is heaped with Kanefuku pollack roe. We're proud of this dish, which brings the authentic flavor of the Kanefuku company store right to your table. Delivered by air fresh daily directly from the seas around Nagasaki. Because we get our catch of fresh fish daily, we can be sure you're satisfied with its flavor. We've been told by our guests that we're a relaxing getaway from their busy lives, so we accommodate their needs with a number of different private rooms. We have popular small rooms to reserve as well as vast banquet halls, so no matter what you're planning, we can make our establishment work for you. Our vast collection of delicious liquor is a must-see. With a line up of 60 different kinds of shochu, you're sure to find a favorite to relax and enjoy with your delicious meal.

At our restaurant, we believe that both Okinawan food and Chinese food have distinctive flavors, so this dish is made using minced goat, chili peppers, and Okinawan-style tofu that is skillfully prepared as mapo tofu, thus showcasing a seamless fusion of both cuisines. Two kinds of Japanese peppers also add a spicy kick. We painstakingly procure authentic ingredients like goya (bitter gourd), naaberaa (Vietnamese luffa), and Okinawan carrots as we can't make our chanpuru (Okinawan stir fry) without them, and of course, all of our pibachi (white pepper) and luncheon meat all come from Okinawa. Our homemade chili pepper sauce also increases the breadth of our flavors. Service-wise, our open kitchen links directly to our counter seats, enabling us to communicate directly with our guests. Whether you have just arrived or are about to leave, our chef Tamayose will greet you himself to make you feel at home. There aren't many restaurants that stay open late in our area. That's why even chefs from surrounding restau

Fried in plenty of butter for a well-browned outside, our salmon meuniere is tender and plump on the inside and is garnished with lemon and capers to add tartness for a refreshing taste that goes well with white wine. We're proud of the work we put into this dish, removing the moisture from salted meat, and slowly simmering it in oil at 80 - 90 degrees celsius. The meat is then fried in a pan to remove the oil. The trick is to make it crispy on the outside, but juicy on the inside. We are always thinking about how to cook delicious food as simply as possible. We have contracts with farmers for organic vegetables and do our best to use ingredients that are not only natural, but also look beautiful on a plate. We cater to our diverse range of customers in order to provide the service they want.

Along with the change in seasons, our sashimi assortment features different types of in-season fish. Eat your fill of these seasonal ingredients and enjoy their authentic taste. We work hard to provide you with in-season fish at cheap prices by going down to Tsukiji market (the main Tokyo market) to choose the freshest fish and paying for direct delivery from all over Japan. We also provide cooking methods that are most suited for each season so as to get the best out of the ingredients. We continue our work as chefs, believing that the reasonably-priced Umaimon (delicious food) is able to bring smiles to customers. It goes without saying that we are confident in providing great food, but we are also confident in selecting the choicest sakes. Try our selection of seasonal limited edition sakes! Our countertops showcase our open kitchen concept, so we are able to remember our customers' faces and tailor dishes to their personal preferences. We hope to satisfy our customers' palates with famous wines "Juushidai

For our tatsuta-age (fried chicken powdered with potato starch), we use the best seasonal ingredients available on the day. Our tilefish is garnished with tomato or eggplant and topped off with a refreshing edamame-based sauce - recommended for the hot season. We select the best fish from the Tsukiji fish market and prepare it tailored to your order so you enjoy it at its freshest. In addition, the fact that our restaurant is calm and peaceful makes us very appealing because you can forget the hustle and bustle of the city while tucking into our food. We also have private rooms where you can entertain important guests or enjoy a girls' night out.

From our trusted supplier of high-quality and safe goods that we stock and use, we recommend the Chuck Flap among all the cuts of Japanese Black beef. Raised in a warm climate in Miyazaki, this beef has a good balance between lean meat and marbling. Its appeal is its refreshing aftertaste. By going to farms where the meat is inspected for hygenie and wholesale markets, we not only quality check and order food, we also pay careful attention to the transportation process and the temperature control, as well as to the timing of the offered products. We purchase boned ribs, which are especially scarce. Depending on the part of beef, the cutting process can change. We cut it in such a way that it's an easy-to-eat size, while still being pleasing to the eye. Depending on how you cut the beef, the marbling changes, so we prepare the beef in the most appealing way possible. In the restaurant, there are western-style tables and also private rooms available, so large groups are welcomed.

Our signature tsukune meatloaf is made from a perfect blend of duck and chicken meat, and combines the delectable juices from both fats. Add an egg boiled in a hot spring for maximum pleasure. The chicken is certified and delivered fresh daily from the Tsukuba farms, and is cooked with high-grade charcoal to bring out the best flavor of the chicken. We also serve rare sake from Kyoto and Yamagata that are hard to find within Tokyo. Come with a partner, or even by yourself -- we would love to have you sit at the counter to watch where the piping hot food comes from, have a lively conversation with our head chef, and make yourself at home!