Kanda Kikukawa
Kanda Kikukawa is a Japanese restaurant in Chiyoda-ku that specializes in traditional eel dishes prepared in the old Edo style. The two-floor space seats about 68 guests and features simple wooden tables, with fresh eel delivered daily and cooked on-site using steaming and grilling techniques followed by a specially crafted sauce.
The restaurant opened in 1947 and has preserved the traditional Edo-period cooking methods ever since. The Kikukawa family has passed down their craft across generations, maintaining the same authentic flavors and techniques that defined the dish centuries ago.
The restaurant's focus on a single ingredient and traditional preparation reflects a core Japanese culinary philosophy where mastery of one dish is valued over variety. Visitors experience this dedication through the careful attention to eel quality and cooking technique that defines the space.
The restaurant is a one-minute walk from Kanda Station, served by multiple train lines and easily accessible from Exit 5. It is best to arrive by public transport since parking is very limited, and making a reservation ahead of time is wise given the restricted portions available.
The Unaju, a large plate of eel over rice, is often served as a double portion with two eels, making it an especially hearty meal. These generous servings reflect the restaurant's confidence in its ingredient quality and commitment to satisfying customers.
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