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Japanese: Eel

Seafood: Fugu (Blowfish)

Maoshoujia Description

Maoshoujia, also known as Masuya, is a charming restaurant located in Tokyo, Japan. Specializing in fugu (blowfish) and unagi (eel) cuisine, this establishment offers a unique dining experience that sets it apart from other restaurants in the area.

The restaurant's interior is tastefully decorated, creating a warm and inviting atmosphere for guests. The attentive and friendly staff provide excellent service, ensuring that every customer feels welcomed and well taken care of.

When it comes to the menu, Maoshoujia offers a variety of delectable dishes that showcase the skill and expertise of the chefs. From the delicate and flavorful fugu sashimi to the perfectly grilled unagi, each dish is prepared with precision and attention to detail. The restaurant also offers a range of other seafood options, allowing diners to explore different flavors and textures.

One of the standout dishes at Maoshoujia is the fugu hot pot, a traditional Japanese dish that is both delicious and visually stunning. The thinly sliced fugu is cooked in a flavorful broth, resulting in a tender and flavorful experience. For those who prefer unagi, the restaurant offers a mouthwatering unagi donburi, a bowl of rice topped with grilled eel and a savory sauce.

Whether you're a fan of fugu or unagi, Maoshoujia is a must-visit restaurant for anyone looking to indulge in authentic Japanese cuisine. With its cozy ambiance, attentive service, and exquisite menu, this restaurant promises a memorable dining experience that will leave you craving for more.

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Maoshoujia Overview


3 3rd Street Kanda Kajicho, Chiyoda Ward, Tokyo 101-0045


+81 (0) 3-3256-8897


2 minute walk from Kanda Station Exit 4, Tokyo Metro Ginza Line.
2 minute walk from Kanda Station North Exit/East Exit, JR Chuo Line and others.

Operating Hours

Sun: 11:30AM-1:30PM, 5:00PM-9:00PM
Mon: 11:30AM-1:30PM, 5:00PM-9:00PM
Tue: 11:30AM-1:30PM, 5:00PM-9:00PM
Wed: 11:30AM-1:30PM, 5:00PM-9:00PM
Thur: 11:30AM-1:30PM, 5:00PM-9:00PM
Fri: 11:30AM-1:30PM, 5:00PM-9:00PM
Sat: 11:30AM-1:30PM, 5:00PM-9:00PM

Payment methods

Cash, Visa, Master Card, AMEX, Diners Club, JCB

Restaurant Features

Reservations Accepted


Private Dining Room


Sake Selection

Maoshoujia Reviews

Maoshoujia Google Average Rating



Top of the eel 5040 yen
Comes with liver soup and pickles.
The eel is piled up inside the bowl and there is more than it looks. The liver soup has a fairly light flavor and goes well with the sweet sauce of the eel. The pickles are also moderately salty. The combination of these three is very good.
The eel is steamed and fluffy, and the smoke from grilling sticks to the eel, giving it a slightly burnt and bitter taste. It's a blowfish restaurant at night, so it doesn't seem like it's a specialty eel restaurant.
Next time, I'd like to sit at the counter and enjoy some knob and puffer fish while drinking a bottle of beer.
It was a traditional, relaxing place. I wish places like this remained.
Cash only. I was happy that a receipt was written without me having to say anything, and they also handled invoices.


Really very kind master
It takes a while for the food to come out
Just have a beer and wait.
Please pour yourself a drink.
As soon as it opened, it was filled with office workers.

The eel is very tender and plump.
I am also satisfied with the side dishes served together.

Thank you for such kind memories.
Thanks to you, it was a good trip


Visited to try the eel, which is only available for lunch.

Showa? The old buildings give it a unique atmosphere.

It has a narrow frontage facing Chuo-dori Street, and there is only a counter on the first floor, which seems to be for single customers only.

After taking off my shoes, I went up the narrow and steep stairs to the second floor, where I found a low-style table and chairs on tatami mats.

First, tea and pickles were served, and as we were enjoying the conversation, Yonagi finally appeared.

This time I ordered eel juge.
Half of her body x 3 was crammed in so that she was hunched over the weight.
The eel, which is described as melty, has a plump texture and thick, fatty flesh that is perfectly steamed and grilled.

Liver sucking has a clean taste with no odor.

The sansho pepper was also very tasty and complemented the creamy eel.

Learn More About Eel

What is the difference between Unagi (freshwater eel) and Anago (saltwater eel)?
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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