Key Facts
• September 2025: SABURO 36 BURGER from Osaka opens in Tokyo near Kiyosumi-Shirakawa Station.
• Burger patty is 100% beef tongue, no added fat, steamed with ice for tender texture.
• Bun is a slightly sweet brioche from a long-established Osaka bakery.
• Popular burger: Classic Cheese Burger Double with mozzarella and original mayo-based sauce.
• Blue corn tortilla tacos (Tacos Carnitas) made daily, over 100 pieces on busy days.
• Nagoya’s “Hirudake Unagiya” opens in Ikebukuro, Tokyo, serving Kansai-style grilled eel.
• Signature dish “Fuji Unaju” uses two whole eels, priced at 5,500 yen.
• Eels sourced from a 90-year-old wholesaler, raised stress-free in large ponds.
• Store operates as daytime-only eel restaurant, sharing space with a nighttime yakiniku and shabu-shabu restaurant.
• Eel preparation streamlined: filleting done at factory; store focuses on skewering and grilling.
• Since 2020, over 10 stores mainly in Nagoya; Tokyo is first expansion outside region.
• Additional menu item: “Fujitama Don Special” at 2,800 yen, combines eel and egg with broth for flavor variation.
Summary
Local gourmet brands from Osaka and Nagoya are making waves in Tokyo with unique offerings. SABURO 36 BURGER introduces a 100% beef tongue patty burger, notable for its light yet flavorful profile achieved by steaming with ice and using a sweet brioche bun. Alongside the burger, their blue corn tortilla tacos offer a visually striking and flavorful alternative. Meanwhile, Nagoya’s popular daytime-only eel restaurant, Hirudake Unagiya, debuts in Ikebukuro, serving authentic Kansai-style grilled eel known for its crispy texture and rich taste. Their signature Fuji Unaju features two whole eels and is priced affordably to encourage everyday enjoyment. The restaurant’s innovative shared-space business model and streamlined preparation reduce costs and maintain quality. These expansions highlight a growing trend of regional Japanese cuisines successfully entering Tokyo’s competitive food scene, offering both traditional and creative dishes that appeal to diverse palates.
