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Myojin-shita Kandagawa Main Store

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Japanese: Eel

Myojin-shita Kandagawa Main Store Description

Located in Tokyo, Myojin-shita Kandagawa Main Store is a renowned restaurant specializing in eel cuisine. Recognized as one of the top 100 eel restaurants in Japan, it has been selected for the prestigious 'Eel Top 100' list in 2022. With a rating of 3.68 and reviews from 378 satisfied customers, this restaurant has gained a reputation for its exceptional eel dishes.

What sets Myojin-shita Kandagawa Main Store apart from other dining establishments is its commitment to quality and tradition. The skilled chefs at this restaurant have mastered the art of preparing eel, ensuring that each dish is cooked to perfection. The eel is carefully grilled over charcoal, resulting in a smoky and tender texture that melts in your mouth.

One of the standout menu items at Myojin-shita Kandagawa Main Store is their signature grilled eel. Served with a flavorful sauce and accompanied by a bed of fluffy rice, this dish is a true delight for the senses. The eel is expertly seasoned, allowing the natural flavors to shine through. Each bite is a harmonious blend of succulent eel and fragrant rice, creating a truly memorable dining experience.

Step into Myojin-shita Kandagawa Main Store and you'll be greeted by a warm and inviting atmosphere. The restaurant's interior is tastefully decorated, with traditional Japanese elements that create a sense of tranquility. The attentive staff provides excellent service, ensuring that every guest feels welcomed and well taken care of.

If you're a fan of eel cuisine or looking to experience the best of Japanese gastronomy, Myojin-shita Kandagawa Main Store is a must-visit. With its exceptional eel dishes, commitment to quality, and inviting ambiance, this restaurant offers a dining experience that is truly unforgettable.

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Myojin-shita Kandagawa Main Store Overview


2-chōme-5-11 Sotokanda, Chiyoda City, Tokyo 101-0021


+81 (0) 3-3251-5031

Nearby Stations

Save on your next Japan trip with discounted train travel using the JR Pass!

Suehirocho Station (Tokyo)

Ginza LineTokyo Metro Ginza Line

Shin-ochanomizu Station

Chiyoda LineTokyo Metro Chiyoda Line

Akihabara Station

Chuo-Sobu LineJR East Chuo-Sobu Line
Hibiya LineTokyo Metro Hibiya Line
Keihin-Tohoku LineJR East Keihin-Tohoku Line
Yamanote LineJR East Yamanote Line

Ochanomizu Station

Chuo Rapid LineJR East Chuo Rapid Line
Chuo-Sobu LineJR East Chuo-Sobu Line
Marunouchi LineTokyo Metro Marunouchi Line

Operating Hours

Sun: Closed
Mon: Closed
Tue: 11:30AM-1:30PM, 5:00PM-7:00PM
Wed: 11:30AM-1:30PM, 5:00PM-7:00PM
Thur: 11:30AM-1:30PM, 5:00PM-7:00PM
Fri: 11:30AM-1:30PM, 5:00PM-7:00PM
Sat: 11:30AM-1:30PM, 5:00PM-7:00PM

Payment Methods

Cash, Visa, Master Card

Restaurant Features

Take-out Available

Reservations Accepted

Private Dining Room


Sake Selection

Myojin-shita Kandagawa Main Store Reviews

Myojin-shita Kandagawa Main Store Google Average Rating



Historical unagi place, 100+ years
All rooms are private, view of inner garden
Traditional Japanese house, interior design, art, etc
"Shirayaki" is great!
"Unadon" is nice too
If you visit Tokyo, definite place to check out


So authentic! Best eel


I made a reservation for a lunch table after the holidays in order to bring a special someone I've known for decades.

We met at Suehirocho Station, and after leaving the station, we went to the shop via Tsuma Koisaka. It's 7-8 minutes. The shop is located at the foot of the traffic light under Kanda Myojin.

The appearance was wonderful, and when I passed through the noren curtain and entered the Sanwado entrance, I told the young foot attendant my reservation name, and he announced that the guest was in the crane room, and the waitress led the way, leaving my shoes on. Go to the second floor. Although the building has a historical character, it is kept well-maintained and does not have an old feel. The functional beauty of Japanese houses was on full display.

The Tsuru-no-ma room is an 8-tatami-mat Edo-style room. I saw the transom for the first time in a while. It's rare to see a Japanese-style room with two rooms connected.

It was a lingering summer day, so I quenched my thirst with plum wine mixed with soda until I finished baking. Instead of sitting straight, sit cross-legged. It makes me numb.

I used bamboo for the eel, but as Mr. Nakai said, the sauce was too thick, so I only sprinkled it with Japanese pepper. It's the style of Edo. After all, protecting the noren means providing something reliable.

The eel, rice, and red soup stock were delicious. The reason I didn't give it a perfect score is because I felt that with this thick eel sauce, it would have been better to use clear soup with dashi in the bowl.

45 images.

Thank you for the meal.

On the way home, I visited Kanda Myojin Shrine. We put our hands together. was delicious.

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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