Visitors consistently praise the quality of the eel — many say the fillets are plump, fragrant and literally melt in the mouth after careful steaming and slow grilling. Several reviewers single out the unaju and the eel omelet (unagi tamago) as highlights: one reviewer wrote the omelet was "unique" with a soft egg wrapping the eel, while others describe the unaju’s sauce as "not too sweet" and sharply balanced.
Reviewers note the restaurant’s location and atmosphere: it’s commonly described as a Showa-era, long-established place just a few minutes’ walk from Tokyo Station’s Yaesu exit. A recurring theme in reviews is the wait — multiple guests report 40–50 minute waits when they did not pre-order, and staff tell walk-ins that cooking begins after ordering. Several reviewers therefore recommend making reservations well in advance; one review even mentioned the restaurant only accepting reservations up to two months ahead, leaving a slightly negative impression.
Service gets mixed mentions: many visitors praise friendly, helpful staff and say an English menu is available, but a few call out poor front-desk manners or incidents — one reviewer said a staff member’s unfriendly attitude affected their meal, and another described an accident where a spilled soup led to an awkward handling of payment for cleaning. Seating is described as a mix of counter and second-floor tables; a few reviewers found seating cramped, and others said renovations made the atmosphere less relaxing.
Practical tips from reviews: pre-order your set with the reservation to avoid the 40–50 minute cook-after-order delay; arrive at opening to get seated quickly; expect a lighter, Kanto-style sauce (some from western Japan found it too fatty or too light). Many guests mention the daily origin of eel (one review cites Miyazaki) and recommend trying the signature unaju or shirayaki if available.