Behind the Counter at Japanese Unagi Eel Restaurant

This is Behind the Counter and deep into the Japanese kitchen of Takashimaya, a legendary Tokyo unagi spot tucked away in the streets of Nihonbashi. First opened more than 149 years ago in 1875, in Kagurazaka, this Japanese unagi eel speciality restaurant passed down it’s culinary techniques 5 generations to perfectly craft their succulently charcoal grilled mouth watering unagi dish dipped in their secret signature sauce which remains unchanged throughout the years. The shop uses a special Kyosui Unagi from the Shizuoka prefecture, raised in the underground water of its Southern alps known for it’s uniquely sweet aroma with five times more DHA & EPA when compared wild eels. Bred in limited quantities, it’s earned it’s name in Japan as the phantom eel. Although eel has been eaten for more than 5000 years, In Japan, the most common way to eat Unagi is by filleting it, skewering it and then grilling which gained popularity during the edo period. Interestingly in Tokyo, eels are cut from the back, while in western regions of Japan, are cut from the stomach. The Tokyo technique dating again back to Edo period, the area itself known as the city of samurais, viewed cutting the stomach as bad luck as they associated it with seppuku, an honorable ritualistic suicide by disembowelment.

*Correction: The Shop opens at 11:30AM
Takashimaya Eel Restaurant （高嶋家）

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I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.

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Access to Music in video:

[fredt]

The chef being up front about "Oh, it constantly burns me and my hands are hot, but you gotta look the part!" is so nice to see. No matter the food, once you're adding sauce you're saying goodbye to your arm hair and constantly getting nicked :p

[avensCL]

Unagi's so underrated outside Japan. It's easily one of the very best things you can eat that's traditionally Japanese

[Randymash]

"Your bed head is on camera"
Okay when he mentioned it being like a second family, that was very accurate haha. Super adorable.

[rzmin]

Dear Paolo
As a huge fan of Japanese culture and culinary, It is always a relief whenever I watch your video sir. As we all know, there has been a major earthquake at Noto area and as a result, the number of tourists in Kanazawa prefecture has dropped dramatically. So in my opinion it would be great if you film about Kanazawa for your next video. I hope it will give an inspiration for those who are planning to visit Japan

[myheartssay]

The owner is a cool dad, he still involve in his kids' school. Most working/busy parents even find it hard to attend PTA's meetings

[blackbeardsdelight]

That blonde Guy casually laughing about being a functional alcoholic is quite funny 😂

[Appacolypse]

"Your bed head is on camera." is a weirdly hard roast LOL

[ndekker]

Hey Paolo maybe an idea to put all these behind the counter restaurants in one Google map. Would be great for when I'm in Tokyo to visit a few!

[enfp-life]

Unagi is always one of the most expensive options at any given Japanese restaurant overseas. Now I can see why! The preparation and work behind the scenes just shows how valuable it is, not to mention.. tasty!!! I highly recommend an Unagi rice bowl! One of my favorite Japanese dishes by far!

[sophiaisabelle]

Paolo, you've always been dedicated and committed in providing us useful content. Keep it up.

[pixierainbow]

The ingredients down to the charcoal are so well thought out. Quite impressive how the owner still makes time to be the president of the PTA for both his children. Hope his son keeps the legacy going. The unagi looks so tasty!

[harveyepstein]

lol that secretary girl at 18:50 nodding her head at everything the older guys said. 😂😂

[Alverya]

just came back from Sapporo and ate the most delicious Unagi at a restaurant locals go to (no foreigners, everything in Japanese), only open for lunch. it was crispy on the outside but soft inside. i love Unagi,

[Exen]

Japanese cuisine. Can’t get enough! It’s splendid in every way.

[TordVH]

I always love getting to see a glimpse of life in Japan. Thanks for these high quality videos!

[HaLo_Zz]

This is my Friday routine at the gym looking for Paolo’s video. Another great one to enjoy and appreciate Japan. Thank you for this great content. God bless. 💪🏽🙏🏽

[codysteel]

I absolutely love your behind the counter, I get really excited whenever you post a new video. I've watched all your videos. Keep up the great work❤

[JapanwithAkemi]

Wow Thank you! ありがとうございます❗️うなぎ大好き❤I love eels.

[_nihongo_jouzu_]

I love Unagi, Thanks for taking us behind the scenes!

[christopherharris]

Awesome video as always Paolo. This day in the life video at multi generation family owned businesses are truly amazing and the food is amazingly delicious and the people are always so friendly. Thank for sharing this glimpse into traditional Japanese cuisine.