Kinshicho : Wild eel’s hitsumabushi at Tokichi (藤吉)

Hitsumabushi, Tokichi (Kinshicho) Tokyo
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Great hitsumabushi close to Tokyo skytree

My friend asked me to go to eat wild eel’s hitsumabushi at Oshiage with theirs.
Of course, I went to there 🙂

Appearance, Tokichi (Kinshicho)


Tokyo Skytree could be seen directly from the entrance of “Tokichi”.

Tokyo skytree in front of the restaurant, Tokichi (Kinshicho)


This restaurant’s specialty is originally soft‐shelled turtle, but they serve conger eel, wild eel, fat Greenling and so on if we ask in advance.

As I said just now, we had wild eel’s hitsumabushi course !
Here Tokichi prepare wild eel only this season, I heard.

Hashioki, Tokichi (Kinshicho)

Soramame (そらまめ)
It was boiled until it getting soft with soup. So, we could eat its skin, too !

Soramame, Tokichi (Kinshicho)


Three of our group including me had Japanese sake named “Hinodetsuru” ! Of course ! The glasses are “Edo Kiriko” ! Beautiful.

Japanese sake, Tokichi (Kinshicho)


Masuda beef (増田牛)

Masuda beef, Tokichi (Kinshicho)

Assorted sashimi(刺し盛り). Octopus, horse mackerel and chutoro of tuna.

Assorted sashimi, Tokichi (Kinshicho)


Horse mackerel, Tokichi (Kinshicho)


This horse mackerel was so fatty and this fat melted on my tongue smoothly. It was great.

Vegetable jelly (野菜のゼリー寄せ)

Vegetables in jelly, Tokichi (Kinshicho)

As last, Hitsumabushi(ひつまぶし) appeared.
Wild eel’s hitsumabushi ! Domestically caught 100% wild eel ! I ate it for the first time ! My finger shaking with all due respect.
It was served in two-layer lacquered boxes.
Condiments were in the upper box, and eels and rice was in the bottom box.

Condiments for hitsumabushi, Tokichi (Kinshicho)

Wild eel, Tokichi (Kinshicho)

With pickles 🙂
Larger slices of vegetables were good.

Pickles, Tokichi (Kinshicho)


At first, we ate it as unajyu without soup.
And then we put some condiments on the eel. We enjoyed some tastes 🙂 We said nothing. We kept eating.
The eel was not fatty and grilled thoroughly for hitsumabushi.
But we ate almost 2/3 of it without soup 😛

Of course, it was tasty as unajyu, but this eel was grilled for hitsumabushi.
So, putting soup, rice and eel together into the bowl made great impression.

Hitsumabushi, Tokichi (Kinshicho)


Mamedaifuku as dessert. Gunrindo’s mamedaifuku ! My friend brought it for us.

Mamedaifuku from Gunrindo, Tokichi (Kinshicho)


Gunrindo is close to his office. That’s great.
Gunrindo’s mamedaifuku is called three major mamedaifuku in Tokyo with Matsushimaya in Sengakuji and Mizuho in Harajuku. I had known those existence, but this was the first time to eat one of it.
This mamedaifuku is made from best selected ingredients like red peas from Furano of Hokkaido, azuki from Tokachi. Lots of bigger beans in it.

By the way, this mamedaifuku’s expire date is within that day. And my friend said that one fresh from the kitchen is so tasty and actually he ate fresh one when he bought it 🙂

Another participant post about this dinner. Check out his blog, too 😉

About Banjiya Tokichi (万事屋 藤吉)

Address / 2-19-2 Taihei, Sumida-ku, Tokyo
Station / Kinshicho station (Tokyo metro, JR)
Open from Mondays to Saturdays / 17:00 – 22:30
Lunchtime from Tuesdays to Fridays / 11:30 – 13:00
Closed / Sundays and another national holidays
Website /

About Gunrindo (群林堂)

Address / 2-1-2 Otowa, Bunkyo-ku, Tokyo
Station / Gokokuji station (Tokyo metro)
Open / 9:30 – 17:00
Closed / Sundays
Website /



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