01 / ABOUT THE PLACE
About this place
When you cannot decide between the clean, unglazed profile of shirayaki eel and the fragrant, sweet-soy glaze of kabayaki, Mitsuhisago offers an ideal answer with its Unagi Genpei. Named after the dual-color historic motif, this plate serves both preparations side by side, allowing you to compare the charred aroma and distinct texture of each in one sitting. Classic unaju is readily available as well, while skewered shirayaki or kabayaki make natural companions for a drink, and grilled eel rice balls offer a satisfying way to round off the meal.
From drinking snacks to set meals and hearty finishes
The menu extends far beyond freshwater eel, offering a broad spectrum of traditional Japanese dining. Full sets like sashimi teishoku, tempura teishoku, and ebi toji (prawns simmered in egg) share space with yakitori skewers, minced chicken tsukune, rolled dashi omelets, and potato salad. Diners concluding a meal can choose from two-flavor grilled rice balls seasoned with soy and miso, soothing mozuku seaweed zosui, Inaniwa udon, or robust red miso soup.
An unhurried evening in a relaxed setting
Service begins at 18:30 in the evening, in a dining room featuring counter seats and raised tatami seating. Because many dishes are prepared carefully to order, the atmosphere encourages relaxing over a cold beer or sake while waiting for each course. Reserving ahead is recommended for dinner to ensure a seat.
