~ Yatsumeya Nishimura, Grilled Eel shop

When it comes to eel, we always have grilled eel over rice at Yotsumeya Nishimura in Meguro.

Additionally, Grilled eel, Japanese cuisine, is known for its soft texture and rich flavor.

Moreover, its soft texture, filling, and secret sauce distinguish it from others.

Established in 1960, Nishimura has long drawn visitors from Meguro Fudo Temple.

Furthermore, their eels are grilled over Kishu-bincho charcoal and use secret sauces.

Finally, they draw well water from a well that flows under the restaurant.

Cooking styles differ by region.

Additionally, Kabayaki is Grilled eel, Japanese cuisine prepared with a premium soy-based sweet sauce.

Moreover, this style has been popular since the Edo period.

We eat eel especially in summer to avoid summer exhaustion.

Shirayaki uses unseasoned eel and less sauce.

Optional: Season it yourself.

It can be served with a small bottle of wasabi, soy sauce, or a small Japanese pepper salt.

When we visited Yanagawa in Fukuoka Prefecture, they served Shirayaki eel, which was their specialty.

・Kimoyaki　Grilled eel livers with premium soy-based sweet sauce   500 yen a piece

Eel dishes are available as set menu items or à la carte. Set menu eel dishes include eels served over a bed of rice with pickled vegetables and a clear soup with eel livers. You can select one of the three set menus. There are a medium box, a large box, and an extra-large box, which includes two grilled eels.

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Yatsumeya Nishimura Address: 3-13-10 Shimomeguro, Meguro-ku, Tokyo.

Tel: 03 3713 6548.

Fax: 03 3713 6540.

Take-out: Open 10:30 am to 6:30 pm.

Eat-in: The dining room is only open for lunch 11:00-13:00.

It is open on Monday, Tuesday, Thursday, and Friday.

All other times, take-out only.

They are closed on Wednesday.

Closed on Wednesday, [except national holidays].

They are open at the end and beginning of the year.

Access: Tokyu Meguro Line Fudomae Station, 5-minute walk.

Take-out Menu.

Grilled Eel Bento: medium-sized eel with rice, 2,800 yen.

Large-size eel with rice, 3,300 yen.

Two pieces of medium-sized eel with rice, 5,500 yen.

Grilled eel without rice: medium-sized eel, 2,500 yen.

Large-size eel without rice, 3,000 yen.

To warm it, place on a microwave-safe dish and cover, then microwave. Use 500 watts for 40–60 seconds, or 900 watts for 20 seconds. Bake in an oven for 3–4 minutes until the surface is crisp. Additionally, the warm-up time needn’t be exact; it depends on taste. It is easy to remove the skewers once the eel is warm. Finally, it can be kept in the refrigerator for 4 days.