Restaurants / Restaurant Guide

Matsuyoshi

He keeps a bucket of live eels under his kitchen floorboards. When an order comes in, he fishes one out, fillets and skewers it, then grills it slowly over charcoal. After steaming the fillets for five minutes or so, he dips them into his vat of special tare sauce and returns them to the grill again.

In line with the nationwide state of emergency declared on April 16, the government is strongly requesting that residents stay at home whenever possible and refrain from visiting bars, restaurants, music venues and other public spaces.