Located in a lively Shin-Nakamise shopping street of Asakusa, one of Tokyo’s most historic districts, is Asakusa GYUUNA Yadoki. With its warm wood interiors and plenty of room for diners across two floors, this is a welcoming space for diners to get a taste of premium Japanese eel at an affordable price.
Despite only opening in Asakusa in July of 2024—a fierce battleground for Japanese eel cuisine—Asakusa GYUUNA Yadoki has already proven itself a worthy contender. Their meaty unagi, sourced domestically from the clear waters of Yamanashi Prefecture, won the Japan Food Selection Grand Prix in 2025 and immediately set the restaurant apart as a connoisseur of Japanese eel.
However, they’re just as masterful with A5-grade wagyu beef, making this a great spot for those who can’t decide between unagi or wagyu—or perhaps want to taste the best of both cuisines.
Experience the elite of Japanese eel
Raised in the natural spring waters of Mt. Fuji in Yamanashi Prefecture, Asakusa GYUUNA Yadoki’s unagi were always fated to be a cut above the rest. Even those who have tried Japanese eel before can’t help but describe their eel—boasting a high fat quality and extremely tender meat—as one of the best representations of Japan’s unique dish.
Eel over rice
One of the restaurant’s signature dishes is their unagi eel rice bowl, laying four slices of kabayaki eel over a bed of fluffy rice—so fluffy, in fact, that even Japanese diners can’t help but praise it. This rice elevates the top-grade eel, simply waiting to melt the moment it touches your tongue as a result of Asakusa GYUUNA Yadoki’s unique cooking method. Using the Kanto style of cooking, their unagi is first steamed for 10 minutes before grilling, allowing the flavors and tenderness to make their way into each bite before brushing it with a uniquely sweet-savory kabayaki sauce. For people trying unagi for the first time, this truly is an amazing place to start (and revisit).
Eel ochazuke
For a small extra fee, you can also enjoy a teapot of katsuo bonito broth, allowing you to try another traditional Japanese cuisine: ochazuke. Fill your bowl with rice, a slice of eel, and a sprinkle of spring onions and seaweed, then pour your broth into the bowl and experience a completely new flavor profile.
Bounties of sea and land: A5-grade wagyu beef
Alongside the melt-in-your-mouth unagi are cuts of premium A5-grade wagyu beef—served in a variety of ways—sourced from famed Japanese beef climates like Kobe, Miyazaki, and Koshu.
Thin slices of wagyu beef
Enjoy a little taste of Japan’s famous wagyu beef, gently cooked to medium-rareness over a low temperature to retain the meat’s natural juiciness—served with a raayuu (Japanese chili oil).
Wagyu beef sukiyaki
If you feel like trying Japanese sukiyaki, Asakusa GYUUNA Yadoki also serves a premium wagyu beef sukiyaki hotpot for under ¥1,000, perfect for one or splitting between friends while trying a few other dishes. Gently simmer the luxuriously marbled wagyu beef until it’s cooked to your liking, then mix the egg yolk with chopsticks and dunk the cooked meat into it for a creamy, rich combination of flavors.
Perfected pairings: Wine, beer and sake
Perfect for pairing with the unagi and wagyu beef is a wide selection of drinks, featuring wine, beer, sake and more. In particular, Aruga Branca Clareza has a rich red that pairs well with the stronger flavours of the kabayaki eel and wagyu beef, while their refreshing white wine complements the subtler flavors of the shiroyaki grilled eel. Choices, choices…
Treat yourself to an unagi or wagyu takeaway
If you don’t have time to stop in for a sit-down meal, you can still enjoy the luxuries Asakusa GYUUNA Yadoki as they offer takeaway, including grilled eel or wagyu beef over an onigiri rice ball and eel, wagyu, or a mixture of both over rice and pickled vegetables—called the Asakusa Thunder.
Japanese cuisine made accessible
If this is your first experience with traditional Japanese cuisine, you may feel a little nervous, but there’s no need to worry. Not only is there an English translation alongside each Japanese name, certain dishes—such as the ochazuke—come with instructions in English, and there are even multilingual staff on hand if you have any extra questions.
Book your table at Asakusa GYUUNA Yadoki
To take a peek at the restaurant’s menu or book your table, head to Google Maps, Tabelog, Gurunavi, or Hot Pepper. If you want to know more about the world of Japanese eel, tap the article below…
