Obana (尾花)

장어 음식점
4.2
10 건의 리뷰 반영

리뷰

ka
kaoru y
5 month ago
個人的にはうなぎ大 ご飯小!
Su
Sun K
16 month ago
なんといっても、ふわっとろっのうなぎです。白焼きもうな重もどれも舌でとろけます。白焼きは、お塩(粗塩が出てきました)でいただくことも可能です。個人的にはお塩のほうが好みです!
To
Tomohiro K
19 month ago
時間はかかるが味は最高。
Ma
Marc
24 month ago
Eater: Unagi (freshwater eel) is best in city. Kabayaki: fillets of eel steamed, charcoal grilled, & basted w/sweet-savory glaze. Expect hr-long lines w/further wait as they slowly cook eel to order
No
Nomi
31 month ago
The famous long queue is real.
C.
C.
38 month ago
Unagi would be a different word after this place for foreigners who only know unagi because of ross
Er
Eric D
42 month ago
Established in the Meiji Era, this eel restaurant draws customers from afar. It has charm, with its Japanese-style architecture. Step inside & eat the best unagi in Tokyo.
Bi
Bibiana N
46 month ago
Traditional Japanese restaurant. Expect to spend about 5,000 yens per person but it's worth it. We got there at 15:45 and we only had to wait the 15min. This is not your typical tourist restaurant.
NO
NOIR ?
47 month ago
うな重は2種類ありますが、値段の差は単にうなぎの大きさだけで質ではありません。夏場よりも冬場の方がうなぎは脂がのっており美味しいのですが、このお店は冬場の方がタレは辛くなるので、好みが分かれるかもしれません
NO
NOIR ?
47 month ago
うな重は注文してから焼き上がるまで30分以上かかりますので、先ずは白焼きと日本酒で、うな重ができあがるのを待つのをおすすめします
  • 南千住5-33-1, 荒川区, 도쿄 도, 116-0003, 일본, GPS: 35.73164,139.79689
  • +81 3-3801-4670
  • 화–일 오전 11:30–오후 1:30 오후 4:00–오후 7:30