01 / ABOUT THE PLACE
About this place
At Asazu, the appeal of the unaju lies in the pairing of tender eel and a sauce that is restrained in sweetness. One diner who ordered the upper-grade portion said the eel was surprisingly soft under the chopsticks, making it easy to enjoy together with the rice. Another visitor highlighted the charcoal-finished eel’s fluffy texture and the sauce’s subtle sweetness. Some describe the sauce as light, too, making this a choice for those who want the eel’s flavour to take centre stage rather than a richer sauce.
The menu also includes hitsumabushi and an eel-and-egg rice bowl. Hitsumabushi comes with clear soup and pickles, as does the unaju, making either a satisfying meal. For à la carte dishes, there are uzaku, umaki and grilled eel liver. One diner paired unaju with umaki and enjoyed a beer at lunchtime; it could make a pleasant extra while waiting for the eel, or suit a meal to savour at a slower pace. Shiroyaki is another option, offering a different way to enjoy eel from the sauce-glazed unaju. A diner who tried both shiroyaki and unaju noted the texture of the shiroyaki’s skin and how well it went with wasabi.
Drinks include beer, chilled sake and wine by the glass. Add a small dish alongside the eel and you can round out the meal with a drink of your choice. The restaurant is closed on Mondays and open Tuesday to Sunday from 11:30 to 14:00 and from 17:00 to 20:00. Reservations are available, and booking is recommended for dinner.
