MK Guide Recommends

Tamai Nihonbashi Main Branch specializes in anago—saltwater eel—prepared with elegance and attention to Edo-period tradition. Located in a narrow wooden townhouse in Tokyo’s historic Nihonbashi district, the restaurant has cultivated a loyal following for its signature hako-meshi, where tender eel is served over rice with condiments, dashi broth, and instructions for enjoying it three ways. Each meal is presented with seasonal side dishes and the option to choose between grilled (yaki-anago) or simmered (ni-anago) eel, or a combination of both. The atmosphere is calm and refined, with a mix of counter and small table seating, perfect for solo diners and intimate groups alike. A hidden gem for those looking to explore Japan’s lesser-known culinary traditions.