#Japan #Tokyo #Umeda #Unagi #Ningyocho

Introduction to Ningyocho Umeda

Ningyocho Umeda, a venerable unagi (eel) restaurant in Tokyo, is set to embark on a new chapter. On February 3, 2023, Makoto Tomita was appointed as the third executive chef, inheriting the traditional culinary legacy of the establishment. Known for its unique blends of flavors and dedication to quality, Ningyocho Umeda is a beloved institution in the Ningyocho area, a neighborhood steeped in cultural history.

A Culinary Heritage

Founded in the heart of Tokyo's Ningyocho district, which is not only famous as the birthplace of Edo Kabuki but also a favored spot for kabuki actors and patrons to enjoy eel dishes, Ningyocho Umeda has been a key player in the local culinary scene. The restaurant's legacy has seen ups and downs, particularly during the war, but it has persevered through its commitment to serving high-quality unagi dishes. As of November 2025, the restaurant will be under the direction of Tomita, who is tasked with preserving the essence of Ningyocho Umeda while also planning for its future.

The Unique Umeda Don

One of Ningyocho Umeda's signature dishes is the Umeda Don, which features an unconventional pairing of eel and umeboshi (pickled plum)—a combination often considered incompatible. In reality, these ingredients have a surprisingly harmonious relationship, captivating diners since the Edo period. This dish comprises rice topped with shredded nori and ume flesh, finished with grilled eel that has been glazed with a flavorful sauce. The contrast between the tangy umeboshi and succulent eel creates an experience that is both traditional and innovative.

A Rich Menu Beyond Donburi

Aside from Umeda Don, the restaurant boasts an extensive menu featuring various eel dishes. One highlight is the