Eel is an important part of Japanese food culture. There is a tradition of eating eel with everyone on the day of the ox in midsummer, and this is said to have come from the everyday wisdom based on the experiences of the ancestors. Eel is a way to prevent summer lethargy and is rich in nutrients. You will be surprised to know that eel has been eaten from over 1000 years ago and is also recorded in the Man’yoshu.

Amongst the quiet neighborhood, there is a well-established, red sukiya-style building called Kanda Kikukawa Kaminoge.

A large, white noren with the character of an eel is hanging at the doorway.

Koryori or a simple Japanese dish is prepared before eating the eel.

Firefly Squid with Soysauce.

Udo (Japanese Spikenard) and Octopus Salad.

Eel Roll

A dish of sweetened egg wrapped around the eel.

Pollock Roe seasoned with Botargo.

Finally the eel arrives. The locally caught eel is sent alive and it is first collected at Uenoge restaurant in Setagaya to examine the contents. After ordering the meal, it takes about 20-30 minutes to prepare.

The eel is tender, cooked well on the outside and fragrant, and eating the eel in the relaxing atmosphere of the restaurant offers a different feel all together from your usual meal. There is a small garden within the grounds and the eels swim gracefully inside the pond. It is a well-liked restaurant even on days that do not fall on the ox in midsummer so be sure to make a reservation when going there.

■Kanda Kikukawa Uenoge restaurant
Address: Tokyo, Setagaya, Nakacho 4-20-13
Tel: 03-3705-3737
Opening Times: 11:30am-9:30pm (L.O. 8:30pm)
Holidays: Mondays
Directions: 683m from Uenoge station