Kihara

Opening the lacquered lid of an unaju box reveals a plume of fragrant steam and the glistening sheen of glazed eel. Located along a quiet Kameido street, Kihara welcomes guests under its traditional noren curtain with an accessible selection of grilled freshwater eel. Choices range from the lighter Ume to the classic Take and Matsu tiers, each highlighting the harmony between fluffy, char-grilled eel and savory seasoned rice. For days when you crave an extra-hearty portion, the double box layers grilled eel both atop the rice and hidden within it, offering deep, savory warmth with every bite.

Lunchtime bowls and soothing broths

During lunch, Kihara serves dedicated lunchtime bowls such as the affordable lunch unadon, the comforting unatama-don simmered with gently beaten egg, and the stamina-don topped with eel and skewered liver. To balance the richness of the sweet basting tare, pair your bowl or box with a bowl of clear kimosui liver broth or delicate egg drop soup.

Shitamachi loach traditions and savory sides

Alongside eel, Kihara preserves old Tokyo foodways with traditional dojo (loach) cooking. The menu features simmering yanagawa nabe with beaten egg, whole-simmered maruni nabe, and rich miso-based loach soup. Nibbling on char-grilled eel liver skewers or a simmering chicken yanagawa nabe alongside a glass of beer or sake makes for a relaxed, nostalgic pause.

Furnished with both table seating and tatami mats, the quiet dining room offers an unhurried setting suited to solo diners and families alike. Payment is cash only, so having yen on hand before taking a seat is recommended.