01 / ABOUT THE PLACE
About this place
Diners have praised the contrast of fragrant, lightly crisped skin and tender eel, along with a sauce that is not overly sweet. One person who ordered the upper-grade unaju at lunch enjoyed its Kanto-style preparation, crisp on the outside and soft within. Another lunch review mentioned house-pickled cucumber served with the unaju—a refreshing accompaniment to the eel.
Alongside classic unaju, the menu includes other ways to enjoy eel, such as shirayaki (grilled eel without sauce), eel kurikara-yaki and eel aspic. One diner chose a course with shirayaki for a business meal, making this a possible option for an evening built around several dishes rather than unaju alone.
The lunch-only eel Yanagawa hotpot set comes with rice, a small side dish, pickles and red miso soup. It offers a different kind of midday meal from unaju. For those who would like to enjoy eel through to the end of the meal, there is also eel ochazuke with pickles, or eel rice porridge with a local chicken egg, a small side dish and pickles.
Marubun in Higashi-Kanda has private rooms. One guest who used the restaurant for a business meal said the setting was calm and made conversation easy. Lunch is served Tuesday to Saturday, and dinner Monday to Friday. Reservations are available for dinner, including for guests who would like a private room.
