01 / ABOUT THE PLACE
About this place
Lift the lid of the lacquered unaju box and a rich wave of charcoal smoke and savory-sweet tare rises immediately. Situated in a basement 1 floors down right by Mejiro Station, Zorome centers its dining experience on carefully grilled eel, notably Kyosui unagi raised in Yaizu, Shizuoka Prefecture, renowned for its tender flesh and clean, subtly sweet fat.
The signature Kyosui unaju showcases this specialty brand eel, available only at a limited number of establishments nationwide. It is steamed and grilled until thoroughly tender, then coated in an understated, lightly sweetened tare. Beneath the glazed eel, the rice is cooked with enough firmness to maintain individual grain definition, pairing naturally with the soft meat. Sprinkling fragrant sansho pepper between bites or sipping the accompanying clear liver broth (kimosui) and nibbling pickles cleanses the palate, allowing the natural flavor of the eel to shine through without feeling heavy. For other satisfying options, the menu also offers "Jo" (special) and "Tokujo" (extra special) unaju made with carefully sourced domestic eel, as well as the distinctive negi-shirayaki-ju, seasoned and crisped with house-blended dashi soy sauce.
Skewers and Small Plates Ideal with Drinks
While waiting for an unaju order to come off the grill, ordering specialty side dishes is a rewarding way to pass the time. Skewered eel strips coiled and grilled over charcoal as kurikara—served with tare or scallion soy sauce—alongside limited-quantity grilled liver (kimoyaki) with its pleasantly bitter finish and crisp bone crackers (hone-senbei), complement cold draft beer or Kuro Sato shochu mixed with water or soda. The kitchen also turns out umaki, a fluffy rolled omelet made with local chicken eggs from Oita, and house-made overnight-cured eel (ichiyaboshi), marinated in sake, kombu, and salt before drying to highlight the ingredient through varied techniques.
Inside, counter seating, tables, and private rooms provide a calm, understated backdrop suitable for solo diners and groups alike. At lunch, a limited unadon bowl is offered each day for up to 10 portions, while dinner reservations are well suited for savoring full unagi courses and classic rice boxes.
