01 / ABOUT THE PLACE
About this place
Located in Toshima 6-chome in Tokyo's Kita Ward, Ichifuji is an unagi specialist pairing carefully grilled eel dishes with satisfying yakitori skewers that go naturally with drinks. The eel emerges tender and fluffy from the grill, glazed in an aromatic sauce and served over distinct grains of rice for a deeply satisfying bowl.
The menu accommodates varied appetites, moving from standard unadon up through nami (regular), jo (deluxe), and tokujo (extra deluxe) grades, alongside a bountiful "Unagi Matsuri" feast. As an eat-in exclusive, the kitchen also layers two whole eels into towering multi-tiered unaju—such as the Jo Nidan and Toku Nidan sets—served with liver soup (kimosui) and pickled vegetables.
Part of the restaurant's charm is taking time to unwind while the eel cooks. A popular quick-drink set bundles a draft or bottled beer with three skewers chosen by the chef, complemented by a la carte yakitori choices like chicken thigh, negima, and tsukune meatballs, which patrons note are grilled with care. Diners can also sip alongside specialty eel side dishes, including umaki (eel rolled in omelette), unseasoned shirayaki, rare eel fin skewers (unagi hire-yaki), and fresh tuna sashimi.
The dining room maintains a calm, unhurried atmosphere suited equally to solo meals and relaxed family gatherings. Operating for both lunch and dinner, Ichifuji accepts seat reservations and takeaway inquiries. Payment is cash only, making it wise to keep yen on hand when visiting.
