Eel is delicious and good for the body, and it's a waste to just eat it on the Saturday of the Ox or as a measure against summer fatigue. There are famous eel restaurants all over the country, and you can find some delicious eel dishes. In addition to dishes such as kabayaki and hitsumabushi, we will introduce trivia about eel and how to enjoy it.
When you hear about eel dishes, the first thing that comes to mind is ``kabayaki.'' Shirayaki is grilled directly without adding any seasonings or sauces, and is further grilled with a sauce made from soy sauce, sugar, and mirin. The difference is that in the Kanto region, Shirayaki is steamed and then kabayaki, while in the Kansai region, it is not steamed but kabayaki.
Hitsumabushi is a dish of chopped eel kabayaki placed on top of rice. It is known as a Nagoya specialty. First, taste it as is, then add condiments such as green onions and wasabi. At the end, you can enjoy it in a variety of ways, such as adding the soup stock that comes with it and making it ochazuke style.
Shirayaki, which is grilled eel without sauce, is characterized by its light taste and texture. You can enjoy the original flavor and aroma of eel better than kabayaki. We recommend eating it simply with salt, soy sauce, wasabi, yuzu pepper, etc.
A vinegared dish made with finely cut grilled eel and thinly sliced cucumber. The richness of the eel and the sourness of the vinegar are a perfect balance, making it easy to eat. At eel specialty restaurants, it is a standard menu item along with ``Umaki,'' an omelette stuffed with eel, and is also a popular dish as an accompaniment to alcohol.
Eel is often thought to be in season in summer because of the ``Doyou no Ushi no Hi'' (Doyou no Ushi no Hi). Delicious farmed eel can be eaten all year round, but wild eel is in season from autumn to winter, when eel accumulates fat in preparation for hibernation.
There are famous eel producing areas all over Japan, and there are many famous restaurants that serve delicious eel dishes. Particularly famous areas include Shizuoka Prefecture, Kagoshima Prefecture, Aichi Prefecture, Miyazaki Prefecture, and Kochi Prefecture.
Japanese pepper is often eaten with kabayaki, and it is said that not only does the refreshing spiciness bring out the deliciousness of the eel, but also that the antibacterial properties of Japanese pepper are good for preventing food poisoning.
When you hear about eel dishes, the first thing that comes to mind is ``kabayaki.'' Shirayaki is grilled directly without adding any seasonings or sauces, and is further grilled with a sauce made from soy sauce, sugar, and mirin. The difference is that in the Kanto region, Shirayaki is steamed and then kabayaki, while in the Kansai region, it is not steamed but kabayaki.
Hitsumabushi is a dish of chopped eel kabayaki placed on top of rice. It is known as a Nagoya specialty. First, taste it as is, then add condiments such as green onions and wasabi. At the end, you can enjoy it in a variety of ways, such as adding the soup stock that comes with it and making it ochazuke style.
Shirayaki, which is grilled eel without sauce, is characterized by its light taste and texture. You can enjoy the original flavor and aroma of eel better than kabayaki. We recommend eating it simply with salt, soy sauce, wasabi, yuzu pepper, etc.
A vinegared dish made with finely cut grilled eel and thinly sliced cucumber. The richness of the eel and the sourness of the vinegar are a perfect balance, making it easy to eat. At eel specialty restaurants, it is a standard menu item along with ``Umaki,'' an omelette stuffed with eel, and is also a popular dish as an accompaniment to alcohol.
Eel is often thought to be in season in summer because of the ``Doyou no Ushi no Hi'' (Doyou no Ushi no Hi). Delicious farmed eel can be eaten all year round, but wild eel is in season from autumn to winter, when eel accumulates fat in preparation for hibernation.
There are famous eel producing areas all over Japan, and there are many famous restaurants that serve delicious eel dishes. Particularly famous areas include Shizuoka Prefecture, Kagoshima Prefecture, Aichi Prefecture, Miyazaki Prefecture, and Kochi Prefecture.
Japanese pepper is often eaten with kabayaki, and it is said that not only does the refreshing spiciness bring out the deliciousness of the eel, but also that the antibacterial properties of Japanese pepper are good for preventing food poisoning.
As the word ``eel streamer'' suggests, eel dishes have long been popular in Japan as an auspicious delicacy, and are the perfect food to decorate important occasions, hospitality, and important anniversaries. In addition to areas famous for producing eel, there are long-established and famous eel restaurants in major cities such as Tokyo and Osaka, which have been chosen for entertaining and anniversaries. It is rare to find a restaurant that sells rare wild eel, making it even more special.
Hyogo
A Sommelier’s Take on Wine and Traditional Japanese Dishes
Just a 17-minute walk from JR Kakogawa Station, Shun Ryori Rindō is a Japanese restaurant that highlights locally sourced ingredients, paired with carefully selected sake and wine. In 2017, the owner became the first Japanese recipient of a Gold Diploma in the international sommelier qualification exam, "International A.S.I. Sommelier Diploma", held by the Association de la Sommellerie Internationale (ASI), and has since achieved a refined harmony between Japanese cuisine and wine. As both chef and sommelier, the owner is also able to craft courses that complement wine pairings. When it comes to sake, the focus is on local brews that match beautifully with the region’s seasonal ingredients.
Kyoto
Creative Kaiseki Dining Engaging All Five Senses
Located in a quaint Sukiya-style building in the Kamikiyacho area of Kyoto, "Onseki Sakontaro – Traditional Kaiseki Dining Flagship" serves creative kaiseki cuisine that combines Japanese and Western styles. It uses local ingredients such as traditional Kyoto vegetables. Experience the refined flavors of Kyoto through cuisine that combines tradition with creative expression.
Kagoshima
Enjoy Exquisite Eel From Kagoshima Prefecture in Kirishima City
"Unagi no Ogata" is an eel specialty store located in Kirishima City, Kagoshima Prefecture. They only purchase eels from Kagoshima Prefecture that are farmed in high - quality natural groundwater, and they carefully manage the water by exposing them to natural groundwater even after they arrive at the store. Each morning, the eel is prepared only for the amount that will be used that day, so they are able to serve the freshest eel. The eel, which is slowly grilled over charcoal without being steamed, is fragrant and has a firm texture, but the meat is soft and chewy. In addition to being available for take - out or delivery, we can also ship nationwide, so you can enjoy the taste of the famous restaurant at home.
Yamanashi
Enjoy Seasonal Authentic Japanese Food at Reasonable Prices
A Japanese restaurant prepared by artisans using seasonal ingredients. We are proud of our dashi, which is made with the concentrated flavor of bonito from Yaizu and kelp from Rishiri. Focusing on local ingredients, you can also enjoy buckwheat flour and rice from Shinshu, Koshihikari "Pear North America" from Yamanashi Prefecture, which is highly rated in terms of taste, as well as fresh vegetables and seafood delivered directly from the farm. With a children's menu and a structure that eliminates steps, it's perfect for gatherings of a wide range of generations. Private rooms available. For take - out items such as bento boxes, please contact us directly.
Search for Restaurants Where You Can Eat Eel for Entertainment or Anniversaries by Area
Although eel is known as a luxury ingredient, it was a dish loved by common people during the Edo period. Even now, in areas famous for eel and in downtown areas, there are restaurants where you can casually stop by and enjoy eel such as umaki, uzaku, and shirayaki, allowing you to experience the food culture that has been alive since ancient times. There are also restaurants that specialize in ``unagi skewers,'' in which each part of the eel is skewered and grilled. It tastes like yakitori and can be enjoyed as an inexpensive accompaniment to alcohol.
Kyoto
Enjoy the Seasonal Scenery Along the Kamo-gawa River
This long-established Japanese restaurant is located in an alley in Pontocho, Kyoto. Its tasteful appearance blends in with the historic streetscape, further enhancing the atmosphere of its customers. Taking advantage of its location along the Kamo-gawa River, the restaurant offers a riverside terrace from May to September, allowing customers to enjoy their meal while feeling the cool breeze. The restaurant offers a wide variety of Japanese dishes, including eel dishes, which have been on offer since the restaurant's founding, as well as Kyoto kaiseki and sukiyaki. The restaurant is renowned for its delicate flavors that make the most of the ingredients' natural taste. In addition to tatami rooms, the restaurant also has private rooms with table seating, making it suitable for a wide range of occasions, including entertaining, business meetings, and family meals. It is also close to Shijo Kawaramachi and Gion, making it an easy place to stop by in between sightseeing.
Kyoto
Enjoy Kansai-Style Charcoal-Grilled Domestic Eel
This eel specialty restaurant is located just a 1-minute walk from JR Saga-Arashiyama Station, making it a convenient stop during your visit to Arashiyama. Housed in a traditional Kyoto machiya townhouse that honors its historic charm, the restaurant offers a tranquil atmosphere—perfect for both sightseeing breaks and special occasions. The dishes feature carefully selected, high-quality Japanese eel, expertly grilled by skilled chefs using Kansai-style techniques. The result is crispy skin, thick, tender flesh, and the irresistible aroma of charcoal grilling that enhances every bite. The rice is a premium Koshihikari variety specially prepared by Hachidaime Gihey, a well-known rice purveyor in Kyoto. The menu includes classics like Shirayaki (grilled without sauce), Kabayaki (grilled with sauce), Unaju (eel over rice), and Hitsumabushi, as well as a unique "Unagyuju"—a savory combination of Japanese eel and domestic beef. It’s a must-visit for eel lovers.
Mie
A Matsusaka Restaurant Specializing in Premium Eel Dishes Grilled Over Binchotan
This charcoal-grilled eel restaurant is located in Matsusaka City, Mie Prefecture, just a short drive from popular tourist sites such as the Gojōban Yashiki (former samurai residence) and Ise Shrine. The owner carefully selects each eel, allowing them to swim in fresh well water on the premises for several days to tighten the flesh before preparation. The skin is grilled over binchotan charcoal until perfectly crisp, adding a rich, smoky aroma, while the meat remains tender and fluffy. The restaurant’s signature dish, "Hitsumabushi", features a perfect balance of eel, rice, and condiments that is simply irresistible. The rice is a specially cultivated variety, sourced directly from contracted farmers, enhancing the full flavor of the eel in every bite.
Aichi
Savor "Charcoal-Grilled Hitsumabushi, a Nagoya Classic"
This restaurant specializes in eel dishes and opened in July 2023 in Nishiki, Naka Ward, Nagoya, Aichi Prefecture. You can enjoy a variety of dishes, including "Hitsumabushi, a Nagoya Classic", a luxurious "Unagi Don (eel bowl)", "Gokai!! Kaisen Don (hearty seafood bowl), and "Yakuzen Unagi Nabe (herbal eel hotpot). Located near a lively nightlife area, this restaurant also offers a wide range of seafood dishes, making it a great spot for casual evening drinks. Open until 10:00 P.M., it’s the perfect place to enjoy grilled eel even later in the evening. Hitsumabushi and sashimi are popular among international guests, offering with sake from the three Tokai prefectures. The menu is available in multiple languages, and there are staff who can speak English, Chinese, and Korean, making it easy for International guests to use.
Search for Restaurants Where You Can Casually Eat Eel by Area
Eel restaurants are loved by a wide range of generations, from children to adults to the elderly, and have been used since ancient times for gatherings of families and relatives, such as meals on the day of the ox. Perhaps for this reason, there are many restaurants where families can enjoy meals together. If you have a private room, you can eat with your family without having to worry about people watching you, and if you have a tatami room, you can feel safe even if you have a baby or small child with you. When you travel with your family to an area famous for eel production, be sure to try it.
Aichi
Savor Thick Eel from Mikawa Isshiki, Grilled Over Charcoal
This restaurant specializes in charcoal-grilled eel dishes, located approximately a 9-minute walk from Komakihara Station on the Nagoya Railroad. They use thick eels from Mikawa Isshiki, a traditional eel-producing region, and cook them with a special sauce and charcoal fire to create a crispy texture on the outside and fluffy inside. Enjoy the aroma of the Hida Sansho pepper that comes with the dish. Their most popular dish, Hitsumabushi, can be enjoyed in a variety of ways by arranging it with condiments and broth. The restaurant offers a relaxing, barrier-free space with table seats and semi-private rooms that can accommodate up to 16 people. Assistance dogs are welcome, and wheelchair-accessible toilets are available, ensuring that everyone can visit with ease.
Kyoto
Mastering the Art of Eel — A Tradition Passed Down with Pride
Located just a 1-minute walk from Sanjo Station on the Keihan Electric Railway, this authentic charcoal-grilled eel restaurant offers a truly memorable dining experience. Fresh eel is prepared each morning and grilled slowly over binchotan charcoal using a traditional method—high heat from a distance—to achieve a unique texture: crispy on the outside, fluffy on the inside. Paired with the restaurant’s secret sauce, it delivers a flavor that stands out. The eel is served over “Mizukagami rice,” a premium variety of Omi rice selected for its soft texture and subtle sweetness, perfectly complementing the dish.Menu highlights include “Sumibiyaki Shirakaba Jyu” (white-grilled eel over rice), “Sumibiyaki Unagi Nishiki Jyu” (charcoal-grilled eel with savory rolled omelet), and “Omi Beef Jyu” (rice bowl topped with premium Omi beef)—a great option for guests who prefer beef, making it easy to dine together with varying tastes. Reservations are recommended during peak hours.
Osaka
High-Quality Grilled Eel at a Reasonable Price
Opened in July 2024, this eel restaurant is located approximately a 5-minute walk from Terachimachi Station on the Hankai Electric Railway. The owner, who has long supplied eel to department stores throughout Osaka Prefecture, is known for offering high-quality eel at reasonable prices. The signature kabayaki (grilled eel with sauce) is prepared with great care over two days before serving. Inside, the space features a stylish ash beige interior, yet maintains a relaxed, unpretentious atmosphere - reminiscent of a casual diner - reflecting the owner's warm and welcoming personality and "desire to make delicious eel more accessible".
Mie
Charcoal-Grilled Eel That Has Been Loved Locally for Over 50 Years
"Taikantei" has been operating for over 50 years in Tsu City, Mie , where the food culture of eating eel on a daily basis is deeply rooted, and is loved by many people, especially locals. The fourth store, "Taikantei Misato", run by the owner who is the grandson of the founder, is located in an area rich in nature and has a calm atmosphere in an old folk house-style building. A popular menu item is "Unaju", made with eel purchased directly from Nagoya that is crispy on the outside and soft on the inside. The owner, who has been trained for many years, carefully grills the meat on a charcoal grill.
Search for Family-Friendly Restaurants Serving Eel, Categorized by Area
Even if you go to a well-known or long-established restaurant that is difficult to enter at night, for lunch you may be able to enjoy eel rice bowls, eel bowls, hitsumabushi, etc. at relatively reasonable prices. The eel is slowly grilled over charcoal with a secret sauce that has been passed down over time. There is no doubt that you will feel happy when you eat it. Recommended when you want to have a luxurious meal with friends, or when you want to recharge for work in the afternoon.
Ehime
Enjoy Authentic Eel with Carefully Selected Sake
An eel restaurant in Matsuyama City, Ehime Prefecture. Domestic eels are cooked plump in the Kanto style, and the skin is thoroughly grilled to bring out the fragrant aroma. The sansho pepper used is from Niyodogawa Town, Kochi Prefecture, and has a rich aroma that brings out the flavor of the eel. The restaurant stocks local sake from Ehime Prefecture's Toyo, Chuyo, and Nanyo, and the wines are carefully selected, focusing on natural varieties. The interior features a calm, modern Japanese atmosphere with table seating, making it perfect for dining together. There are also plenty of counter seats, so solo diners can easily stop by.
Niigata
Offering Delicious Dishes Made with Carefully Selected Ingredients
"Sakeyama Masuo Shop" is a Japanese dining restaurant in Niigata City, Niigata Prefecture, owned by a salmon sales professional. The restaurant offers a wide variety of set meals, bento boxes, and takeout items, focusing on their carefully selected salmon. While the restaurant initially attracted a more mature clientele, in recent years, it has become popular with younger diners as well, thanks to the growing health-conscious trend. The most popular dish is the "large cut silver salmon set meal." Other popular dishes include the "king salmon set meal," with thick cuts of fish that stand tall, and the "large cut silver cod set meal," which pairs perfectly with Uonuma "Koshihikari" rice. In addition to fish, the menu features local Niigata pork and fresh vegetables, allowing them to enjoy the authentic "taste of Niigata."
Shizuoka
An Eel Specialty Store in Hamamatsu City, Shizuoka Where You Can Enjoy a Spectacular View
An eel specialty store located on the 18th floor of Hotel Concorde Hamamatsu, which stands near Hamamatsu Castle in Shizuoka . The eel from Lake Hamana, which is thick, fatty, and of consistent quality, is carefully grilled to create a fluffy texture on the inside and a crispy exterior. The sauce, inherited from the recipe of Hotel Kokonoe, a luxury inn that closed in 2021, is sweet and rich, and pairs perfectly with the sticky, flavorful rice made with Koshihikari rice grown locally in Hamamatsu City. It's also nice to have a selection of local sake carefully selected by the sake master. In addition to table seats, there are private rooms, so it is recommended for anniversaries and get-togethers.
Mie
Charcoal-Grilled Eel That Has Been Loved Locally for Over 50 Years
"Taikantei" has been operating for over 50 years in Tsu City, Mie , where the food culture of eating eel on a daily basis is deeply rooted, and is loved by many people, especially locals. The fourth store, "Taikantei Misato", run by the owner who is the grandson of the founder, is located in an area rich in nature and has a calm atmosphere in an old folk house-style building. A popular menu item is "Unaju", made with eel purchased directly from Nagoya that is crispy on the outside and soft on the inside. The owner, who has been trained for many years, carefully grills the meat on a charcoal grill.
Search for Restaurants Where You Can Eat Eel for Lunch by Area
