01 / ABOUT THE PLACE
About this place
Stepping past the basement entrance reveals a tranquil Japanese dining room softly accented by subdued lighting. Unoan's hallmark is its signature tsumire-nabe hot pot, cooked in a golden broth passed down from the founder. Delicate, tender chicken meatballs simmer alongside Kishu jidori thigh meat and seasonal vegetables, gradually enriching the clean stock with deeper savory notes. Evenings are made for sipping sake alongside charcoal-grilled Yamato Nikudori chicken thigh, neck meat, or fresh torisashi cuts, finishing off the pot by swirling rice or udon noodles into the concentrated broth.
Lunchtime Oyakodon and Clay-Pot Curry Udon
At lunchtime, the kitchen pivots to satisfying rice bowls and lunch sets that highlight free-range chicken at wallet-friendly prices. The Jidori Oyakodon set lets diners select their preferred chicken variety—such as Yamato Nikudori or Kishu Mikandori—where creamy, softly set egg combines with the springy chew of the meat over steamed rice. A companion bowl of chicken-meatball broth rounds out the tray with comforting warmth. Another daytime staple is the curry udon, served bubbling hot in an earthenware clay pot. The mild, house-curried soup clings to smooth, glossy noodles with a firm bite, and repeat guests often ladle leftover curry over the side of steamed rice to polish off every drop.
From Counter Stools to Private Rooms
The restaurant layout accommodates diverse occasions, featuring counter seating well-suited for solo diners alongside private dining rooms suited for groups or business gatherings. Whether dropping by for a midday meal during a workday near Akasaka-mitsuke or Tameike-sanno, or settling in for an evening banquet of free-range chicken specialties, it provides a versatile setting.
