Time Out Tokyo

"The unagi at this Akasaka oldie is steamed before it is grilled, in the Kanto style, meaning that it's soft and fluffy, though retaining a subtle firmness. Try it with a little sansho pepper first, then with nori and the other seasonings on offer, and lastly as an ochazuke with the dashi poured over it. If the prices look a little steep, we’d recommend popping in at lunchtime, when you can try the hitsumabushi at a more affordable cost."

Favy Japan

"Best Hitsumabushi In Tokyo: Akasaka Fukinuki - Their hitsumabushi is made with eel that is first steamed before being broiled. This makes it particularly fluffy and delicious, and that's why this has been one of the most popular unagi restaurants in Tokyo for decades. The prices are reasonable too!"