Tell us about your first impressions when you arrived.
On the side streets of the Akasaka business district, Makiyaki Onodera Unagi represents the Onodera Group’s latest venture—bringing their Michelin-starred firewood expertise to Japan’s beloved summer delicacy. The low-key space reflects culinary seriousness without the fuss.
What’s the crowd like?
Downtown office workers mingle with international diners who’ve done their homework.
What should we be drinking?
A cold beer is the classic move, but a great alternative is their selection of Japanese whisky highballs, particularly the original version infused with shari (pickled sushi ginger) that cuts through the rich eel with bright precision.
Main event: the food. Give us the lowdown—especially what not to miss.
Chef Keiichi Terada applies his four consecutive years of Michelin-starred grilling prowess to domestic eel with remarkable results. The signature kabayaki unagi arrives with Terada’s custom sauce incorporating red wine, creating fruity complexity in the savory condiment. For purists, the shirayaki showcases the eel’s natural flavors. Even simple sides like edamame and smoked potato salad carry the aromatic signature of Terada’s firewood.
And how did the front-of-house folks treat you?
The QR code ordering system (available in four languages) streamlines everything.
AloJapan.com