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Kabuto

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Japanese: Eel


Kabuto Description

Located in the bustling neighborhood of Shinjuku in Tokyo, Kabuto is a hidden gem that specializes in the art of eel cuisine. With a reputation for excellence, this restaurant has garnered rave reviews from both locals and visitors alike. Boasting a cozy and inviting atmosphere, Kabuto offers a unique dining experience that sets it apart from other establishments in the area.

The star of the menu at Kabuto is undoubtedly the eel, which is prepared with precision and expertise by the skilled chefs. Each dish showcases the delicate flavors and tender texture of the eel, leaving diners craving for more. From the classic kabayaki-style grilled eel to the indulgent unaju, a box of eel served over rice, every bite is a true delight for the senses.

What truly distinguishes Kabuto is their commitment to sourcing the highest quality ingredients. The eel used in their dishes is carefully selected and prepared to ensure the utmost freshness and flavor. Combined with their meticulous attention to detail in cooking techniques, Kabuto delivers a dining experience that is truly unforgettable.

Whether you are a connoisseur of Japanese cuisine or simply looking to indulge in a unique culinary experience, Kabuto is the perfect destination. With its warm ambiance, exceptional eel dishes, and dedication to quality, this restaurant is a must-visit for anyone seeking an authentic taste of Japan.

Get Inspired By This Cuisine

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Kabuto Overview

Address

1-chōme-2-11 Nishishinjuku, Shinjuku City, Tokyo 160-0023

Phone

+81 (0) 3-3342-7671

Access

2 minute walk from Shinjuku Station
5 minute walk from Seibu Shinjuku Station.
Located within Shinjuku Omoide Yokocho.

Operating Hours

Sun: Closed
Mon: 1:00PM-8:00PM
Tue: 1:00PM-8:00PM
Wed: 1:00PM-8:00PM
Thur: 1:00PM-8:00PM
Fri: 1:00PM-8:00PM
Sat: 1:00PM-8:00PM

Payment methods

Cash

Restaurant Features

Non-smoking

Sake Selection

Kabuto Reviews

Kabuto Google Average Rating

3.8

5

Google
Eels. Grilled. If you are bar and skewer hopping in Shinjuku's Omoide Yokocho alley you might come across this place at the intersection in the middle. It serves eel and that confusion can throw off many tourists who don't seem to understand when he exclaims loudly, "eel only" but between that and the sign on the wall... anyway. There js anothet kabuto of michelin mention, don't get it mixed up, this is the street food version but the guy here is the same guy as 4 years ago prepandemic and he's been here years before that. He can only manage a few words in english which is right since we're not in an English speaking country. The eels are fresh, the guy does everything nose to tail, and skewers, like with chicken in yakitori, come from different parts of the eel and you order which part you want. There is some kind of minimum order, easier is to just ask for a set menu, SETTO should do the trick. With that, they gave me 2x tail, 2x insides, 2x body, which is perfect for a stop. The tail has a slight fat layer and is wound around the skewer skilfully. The entrails also, treated just right. Body, crispy skin, just nice. The skill level is high, in a one man show, worth the stop. Oh and you can grab a beer, one choice to make and it is tall or short. In other reviews there seems to be suggestions of anger but take a look, the guy is squinting over coals all day for everyone and if he's just saying eel only it's because he wants to help you understand. Once that is clear, he is a more confident and happy. He won't be chatty, but he's just trying to do his job.

5

Google
Super cool, local restaurant only serving Eel! Tried both the meat and the innards (he wasn’t able to explain exactly what it was) - both were yum!! (A bit pricey at around $4-5 a skewer)

4

Google
This was a very unique and memorable experience. I had a couple hours to kill as I waited for a bus to Fuji, it was early in the afternoon so not many places were open, but I love yakitori and wanted to grab a bite in this area. I know, eel is not yakitori, but I love eel. The restaurant was packed with Japanese, the owner was hard at work, and the shop was old, dirty, and beautiful.

There were a couple seats open so I sat down, I wasn’t sure if the owner didn’t like to get his picture taken, but he felt very annoyed, as you can tell by his funny offended look in his picture.

It is my fault for not knowing Japanese, but luckily there was a friendly regular who helped me order a few skewers and a beer. The eel was fantastic: soft, crispy, umami. I tried to order some liver that I saw him grilling but was told no. I guess I should’ve read the reviews, or learned Japanese and ordered a set, but it was a spontaneous choice.

Anyways, it was memorable and delicious. Maybe I will learn Japanese and go back and try again.

Learn More About Eel

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2 May 2024
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Unagi (freshwater eel) and Anago (saltwater eel) are two distinct types of eel enjoyed in Japanese cuisine. While both are grilled and served with a savory sauce, they differ in taste, texture, and preparation. Unagi is known for its rich, bold flavor and tender meat, while Anago has a milder, more delicate taste and softer texture. Discover the unique characteristics of these two delicacies and where to find the best Unagi and Anago restaurants in Japan.

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