Kyogoku Kaneyo

Lift the generous rolled omelette covering the bowl, and you’ll find eel underneath. Kyogoku Kaneyo’s kinshi-don makes an impression at first sight, but its appeal lies just as much in the combination of egg and eel. Diners who have tried it describe the soft omelette as a good match for the eel, and say that even the regular size is satisfying. The omelette is a substantial part of the dish, so those who would rather make eel the focus might prefer an unagi-don.

The listed prices are 3,000 yen for a regular kinshi-don and 3,200 yen for a regular unagi-don. The latter is a classic preparation: eel sourced from Shizuoka is seasoned with a sauce said to have been replenished continuously since the restaurant opened, then grilled over binchotan charcoal. The amount of eel is available in larger sizes, so diners can choose between enjoying it with the omelette or having a more eel-focused bowl.

For a meal with more variety, the eel set includes grilled eel, rolled omelette, carp sashimi, rice, pickles and liver soup. Chawanmushi, a savoury steamed egg custard, is available as a separate dish for those who want to linger over the meal. It is made using a process said to have remained unchanged since the restaurant’s founding, and some visitors have particularly enjoyed it alongside the eel dishes. Charcoal-grilled eel liver is also listed, with advance booking required. Visitors describe its gentle bitterness and say it would pair well with sake. If you would like to order it with your meal, check when making a reservation.

Choose a bowl for a straightforward lunch, or add set dishes and individual plates for a more substantial meal. The signature kinshi-don is a natural place to start, with its combination of omelette and eel tucked beneath.