Kabuto
hidden gemHidden in Memory Lane's labyrinth, this tiny counter serves eel parts you never knew were edible, grilled to perfection by a master who's devoted his life to this single fish.
You'll squeeze into this legendary eel shrine in Memory Lane's smoky embrace, where a master grills every precious part of the eel over glowing charcoal. Each kushiyaki skewer arrives individually — silky liver, tender fillet, surprising cuts you never knew existed — while smoke curls around the handful of wooden counter seats. The ritual feels ancient, the devotion absolute, and you'll understand why eel fanatics make pilgrimages here. This is old Tokyo distilled into its purest, most delicious form. Ordering tip: by default you may be served the full seven-skewer set, so it's safest to order skewers one at a time. The key word is kabayaki (かばやき) — flat fillet glazed in sweet soy and charcoal-grilled — and kushi means "skewer." Staff may not speak English, so keep it simple: "Unagi no mi dake, kushi ni-hon" ("eel fillet only, two skewers" — mi = meat, dake = only, ni-hon = two). To avoid the set from the start, say as you sit down: "Setto ja nakute, mi dake onegaishimasu" ("not the set, just the fillet, please").
Plan your walk around Kabuto