A New Way to Enjoy Eel in Osaka's Fukushima County

Izumo Fukushima Main Restaurant

Tabiiro’s picks: signature dishes

Signature eel and egg rice bowl with a striking presentation and charcoal-grilled aroma

The "Towering Eel and Egg Rice Bowl" Piled High with Savory Grilled Eel

The "Towering Eel and Egg Rice Bowl" is said to draw many fans from distant parts of Japan and overseas. Its striking appearance immediately catches the eye. Rice cooked with the restaurant's secret sauce is topped with fluffy dashimaki tamago and charcoal-grilled eel, fragrant on the outside and plump within. Each element is designed to complement the others and bring out their umami. Despite its generous size, a half portion is available for lighter appetites, and any leftovers can be made into onigiri to take home.

Popular pairings

A whole eel to savor from end to end

"Eel Skewer," slowly grilled for an appetizing aroma

"Eel Skewers"

Grilled eel skewers offer a deeper look at the appeal of eel. At "Izumo Fukushima Main Restaurant," the concept is "the whole eel, from head to tail," allowing diners to enjoy not only the meat but also less commonly served parts. Sampling a little of each part pairs well with sake and makes for an approachable way to explore the eel. Grilled over just the right heat, the head has a rich flavor around the bones, the liver offers a pleasantly bitter richness, the bones have a light, crisp texture, and the fins are prized for their firm bite and aroma. Each part brings its own flavor and texture, making it possible to savor the entire eel without waste.

Interior

A calm space warmed by natural wood

Counter seating with a view of the chef's deft handiwork

The warm, wood-accented interior offers a comfortable setting for a relaxed meal. Able to accommodate larger groups, the restaurant suits a wide range of occasions, including family meals, banquets, and business dinners. From the counter seats, diners can watch the chefs at work, preparing dishes with practiced efficiency. Another highlight is the custom-made donabe clay pot designed to cook one sho of rice, with the cooking process visible and the aroma of freshly steamed rice filling the restaurant.

From the Tabiiro Editorial Team

Gaining popularity in Fukushima, Osaka, this restaurant is emerging as a new destination for eel. Its distinctive menu is built around the concept of enjoying an entire eel, while the generous portions of its specialty dishes offer both satisfying flavor and striking, photogenic presentation. Aromas from charcoal grilling and donabe clay pots add to a dining experience that engages all five senses. The restaurant suits a wide range of occasions, from solo dining to business meals.