[Opens 7/17 (Wed), 3 minutes walk from Tokyo Station] Unagi-ju made by a chef who has trained at a Michelin-listed eel restaurant. ■The chef of Kitaoji, a long-established Japanese restaurant that has been in business for 97 years and has 8 locations in the city center, wants customers to eat truly delicious eel dishes! With this in mind, he continues to pursue and challenge himself every day to provide customers with unforgettable flavors. ■The Kitaoji chef has trained at an eel restaurant listed in the Michelin Guide Fukuoka, and offers a fluffy [unaju] with a rare texture in Tokyo, and a fluffy [steamed bamboo steamer] where sauced rice and eel are steamed all at once.