Nestled in the heart of Koishikawa, Bunkyo City, Tokyo, Watabe offers an exquisite journey into the world of traditional Kanto-style eel cuisine. This upscale eatery is renowned for its masterful preparation of steamed and grilled unagi, complemented by fresh seafood dishes, delicate tofu, and crisp salads. The restaurant's ambiance exudes a welcoming and refined atmosphere, perfect for foodies and travelers seeking an authentic taste of Japan's culinary heritage.
Watabe's menu showcases the art of unagi preparation, where each dish is crafted with impressive skill and care. Diners can savor the iconic unaju set, featuring broiled eel half-basted in a sweet, slightly charred unagi sauce and the other half unseasoned to appreciate the eel's pure flavor. Accompaniments such as sansho pepper, wasabi, sudachi citrus, and spring onion allow guests to customize their experience. The inclusion of clear soup with unagi liver and pickled vegetables completes the meal, delivering a richly satisfying yet balanced taste.
Guests consistently praise Watabe for its beautiful and welcoming setting, where traditional elements blend with subtle French culinary influences. The service is friendly and attentive, ensuring a memorable dining experience whether you're there for a casual lunch or a special dinner. The private sunken tatami room offers an exclusive space ideal for intimate gatherings or celebrations, reflecting the restaurant's dedication to comfort and privacy.
- What are the operating hours of Watabe? Lunch: 11:30 AM - 2:00 PM (Last Order 1:30 PM); Dinner: 5:00 PM - 9:30 PM (Last Order 8:00 PM); Closed on Wednesdays and Thursdays.
- Is there a private dining option available? Yes, Watabe offers a traditional sunken tatami room for private dining.
- Do they accept credit cards? Yes, Watabe accepts major credit cards including VISA and MasterCard.
- Is there an English menu available? Yes, an English menu is available for non-Japanese speakers.
- Is takeout available? Yes, takeout service is available for select dishes.
Watabe enjoys a glowing reputation among locals and tourists alike, celebrated for its authentic flavors and exceptional hospitality. Reviewers often highlight the impressive craftsmanship seen in every dish, the generous portion sizes, and the ability to savor both traditional and lightly charred eel. Many appreciate the peaceful dining environment and the chance to experience a private tatami room without the need for months-long reservations. Whether you are an eel aficionado or new to Japanese cuisine, Watabe promises a delightful and memorable meal.
Nestled in the heart of Bunkyo City, Tokyo, Watabe has a fascinating legacy that stretches back to 1948. Originally established as a fish wholesaler, the business focused on providing fresh river fish and shellfish to local markets. This deep-rooted connection to quality seafood laid the foundation for what would become a celebrated culinary destination.
In 2004, under the third-generation leadership of brothers Yukikazu and Yoshitaka Watabe, the establishment underwent a remarkable transformation. Transitioning from fish wholesaling, it emerged as a dedicated eel restaurant, emphasizing traditional flavors with innovative preparation techniques. One of their signature methods involves steaming eel over tea leaves, a practice that significantly enhances the tenderness and delicate taste of the eel. This unique culinary approach has distinguished Watabe in Tokyo’s competitive dining scene.
Watabe’s dedication to quality and innovation earned it the prestigious Michelin Bib Gourmand award in 2018, highlighting its commitment to good quality and excellent value cooking. This accolade draws both locals and international food enthusiasts eager to experience its refined eel dishes and seafood offerings.
- 1948: Founded as a fish wholesaler specializing in river fish and shellfish.
- 2004: Transformed into an eel restaurant under third-generation ownership.
- 2018: Awarded Michelin Bib Gourmand for good quality, good value cooking.
Nestled in the serene neighborhood of Koishikawa in Bunkyo City, Tokyo, Watabe stands out as an upscale eatery celebrated for its masterful preparation of authentic Kanto-style eel dishes . This refined restaurant offers an enticing menu blending traditional flavors with innovative cooking techniques, ensuring a delightful culinary journey for seafood lovers and gourmets alike.
Watabe provides an intimate and exclusive atmosphere highlighted by its private tatami room, perfect for diners seeking a serene and authentic Japanese setting. The menu's emphasis on eel, complemented by other seafood delicacies, tofu, and fresh salads, reflects a dedication to quality ingredients and expert craftsmanship. Diners appreciate the availability of an English menu, making it accessible for international visitors, and the option to take out allows enjoying Watabe's specialties at home.
While Watabe offers a superb dining experience, there are a few points to consider. The restaurant is closed on Wednesdays and Thursdays, which may require planning ahead for your visit. Additionally, a service charge applies during dinner hours for alcohol orders, slightly increasing the overall cost. Though the portions are generous and the quality justifies the pricing, budget-conscious diners might want to keep this in mind.
In a city abundant with dining options, Watabe distinguishes itself through its authentic approach to Kanto-style eel, a specialty that requires skill and tradition. The combination of innovative cooking techniques , attentive service, and a cozy ambiance make it a favorite among locals and travelers craving a memorable eel dining experience.
- Authentic kanto-style eel dishes showcasing traditional flavors with modern flair.
- Private tatami room for an exclusive and authentic Japanese dining experience.
- English menu and takeout service that cater to international guests and convenience.
- Consideration of service charge during dinner hours when ordering alcohol.
- Closed on Wednesdays and Thursdays, requiring advanced planning for visits.
