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Koyanagi

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Japanese: Eel


Koyanagi Description

Located in the heart of Tokyo, Koyanagi is a hidden gem that specializes in two distinct cuisines: eel and chicken. This unique combination sets it apart from other dining establishments in the area. The restaurant's interior is tastefully decorated, creating a warm and inviting atmosphere for diners.

When it comes to eel, Koyanagi is a master. Their perfectly grilled eel dishes are a true delight for the senses. Each bite reveals a tender and flavorful piece of eel, glazed with a rich and savory sauce. The menu offers a variety of eel dishes, from classic unagi donburi to grilled eel skewers. For those who prefer chicken, Koyanagi also offers a range of delicious chicken dishes, including yakitori and chicken katsu.

What makes Koyanagi truly special is their commitment to using only the freshest ingredients. The eel and chicken are sourced from local suppliers, ensuring the highest quality and taste. The skilled chefs at Koyanagi take great pride in their craft, carefully preparing each dish with precision and care.

Whether you're a fan of eel or chicken, Koyanagi is a must-visit restaurant in Tokyo. With its unique combination of cuisines, warm ambiance, and dedication to quality, it promises a dining experience that is both memorable and satisfying.

Get Inspired By This Cuisine

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Koyanagi Overview

Address

1-chōme-29-11 Asakusa, Taitung District, Tokyo 111-0032

Phone

+81 (0) 3-3843-2861

Access

4 minute walk from Asakusa Station Exit 1 on the Ginza Line.
4 minute walk from Asakusa Station on the Tobu Skytree Line.
4 minute walk from Asakusa Station Exit 5 on the Tsukuba Express.

Operating Hours

Sun: 11:30AM-2:00PM, 4:00PM-8:00PM
Mon: 11:30AM-2:00PM, 4:00PM-8:00PM
Tue: 11:30AM-2:00PM, 4:00PM-8:00PM
Wed: 11:30AM-2:00PM, 4:00PM-8:00PM
Thur: Closed
Fri: 11:30AM-2:00PM, 4:00PM-8:00PM
Sat: 11:30AM-2:00PM, 4:00PM-8:00PM

Payment methods

Cash

Restaurant Features

Take-out Available

Reservations Accepted

Private Dining Room

Non-smoking

Sake Selection

Koyanagi Reviews

Koyanagi Google Average Rating

4

4

Google
A nice little store near Sensoji. Seems popular to the locals as mostly Japanese.

Grilled eel was nice, just that we ordered one bigger size and one smaller but turns out the eel given were not noticibly difference which makes me regret for paying more for the big one

5

Google
‘Melt in your mouth Unagi (and Tamakoyaki)’

The Unagi here is very good. It melts in your mouth and the sauce is not too salty or too sweet, it’s just right. The rice tasted really good too. It goes well with the fish. Another thing I really recommended is Tamagoyaki. It’s soooooooo soft like eating a cloud and not too sweet.

Their Yakitori is also very tasty. It cooked beautifully so it’s so tender and juicy.

Reservation is commended since the restaurant is busy since the opening hour. Staffs can speak some English. They’re really a cute group of oba-chan that’s very friendly and enthusiastic. Very cute!😆

5

Google
Very soft and flavourful unagi. Highly recommended, at not too high a price (3,000-4,000 yen for unagi per person).

Be sure to come early. We came 30mins before opening time, and people already started queuing. Also be ready to order as soon as seated!

Learn More About Eel

What is the difference between Unagi (freshwater eel) and Anago (saltwater eel)?
2 May 2024
Kyoto RestaurantsTokyo RestaurantsBasic Japanese Dishes

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.

Read More
Eel
The Delicious Delicacy of Japanese Grilled Eel: Exploring Unagi and Its Irresistible Flavors

Explore the rich tradition of Japanese grilled eel, its unique health benefits, preparation methods, and how best to enjoy this savory delight.

Read More

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