Nihonbashi Tamai

Japanese in Marunouchi & Nihombashi

This Nihombashi stalwart specialises in anago (seafaring eel), which is cheaper and not endangered like its freshwater cousin unagi. The eels are prepared to perfection here, laid out in lacquerware boxes (a style known as hakomeshi) and served either grilled or boiled – you can sample both cooking styles by asking for half and half.

It's based in a charming 1950s wooden shop and there's often a line outside.

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