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.
Kyoto
Savour Exquisite Japanese Tiger Pufferfish Prepared for Ultimate Freshness
Founded about 45 years ago in Osaka, "Guenpin Kyoto Gion" is a specialty restaurant dedicated to Japanese tiger pufferfish. Conveniently located just a 10-minute walk from Gion-Shijo Station and 11 minutes from Kyoto Kawaramachi Station, it stands near Yasaka Shrine with a luxurious white exterior as its landmark. Through unique techniques, the restaurant ensures that farmed Japanese tiger pufferfish achieve the same quality as wild-caught ones, offering a wide variety of exceptionally fresh dishes year-round. The menu ranges from casual à la carte selections to luxurious courses featuring carefully chosen wild Japanese tiger pufferfish delivered directly from Shimonoseki, the pufferfish capital. From April to October, seasonal eel dishes are also available, adding to the dining experience.
Hyogo
Beloved by Locals for Authentic Japanese Cuisine
This Japanese restaurant is approximately a 10-minute drive from JR Sasayamaguchi Station. The owner and chef, who have experience training in Osaka, use their skills while considering what their customers want and only serve dishes that they themselves believe are delicious, offering dishes such as "Otsukuri Gozen (Sashimi set meal)," which features an assortment of recommended fresh fish. As they source seasonal ingredients, the menu changes depending on the season, and they aim for local production and consumption, so they use vegetables from Tanba Sasayama City as much as possible and Koshihikari rice that has been lovingly grown locally. In addition to purchasing sake from a local sake brewery in the hopes of supporting the local area, they also stock a selection of shochu carefully selected by the owner.
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.
Fukui
Famous Eel "Seiromushi" and Eel Dishes
When it comes to eel in Fukui, the restaurant is so famous that it is often referred to as "Unashin". The traditional "Seiro - mushiju" is especially popular. By steaming the eel with rice in a bamboo steamer, the flavor of the eel is further enhanced and the eel becomes soft and fluffy, creating a delicate dish that you'll want to try at least once. Steamed crab dishes are also popular during the winter, and many customers come from outside the prefecture. You can order course meals to suit your budget, so we recommend that as well. The interior has a calm atmosphere reminiscent of a Japanese inn, and we have added table seats. We cater for everything from small group meals to families.
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.
Mie
A Japanese Restaurant Serving Eel in a Taisho-Era Setting
Founded in 1914, "Seifutei" is a beloved Japanese restaurant specializing in eel dishes. Its signature dish is "Grilled eel," made with a secret sauce that has been preserved since the restaurant opened. The eel is split open along the back in the Kanto style and grilled in the Kansai style without steaming until golden brown and fragrant, a method unique to the Nabari region, where the cultures of Kanto and Kansai blend together. Another specialty dish is "Koikoku (carp stewed in miso)." The carp is simmered for a week to remove the mud, resulting in a mellow flavor with no unpleasant odor. Enjoy a leisurely meal in a calm Japanese space that retains the atmosphere of the restaurant's days as a traditional inn, while taking in the view of the Nabari-gawa River.
Gifu
Expertly Handled Seafood From a Trusted Fish Shop
A long-established fish shop in Gifu City with an eat-in space, in operation since its founding in 1910. After generations of operating solely as a fresh fish retailer, the fourth-generation owner began serving prepared dishes in-store to share professional knowledge on selecting, preparing, and appreciating seafood. Seasonal fish is expertly prepared in full view, offering a unique experience at a specialty fish shop. Efforts also extend beyond the shop through workshops and takeout options that make it easier to enjoy fish at home. To introduce children growing up in landlocked Gifu to the appeal of seasonal seafood, tuna-cutting demonstrations featuring whole bluefin tuna are held at kindergartens and at local events such as the Dosan Festival in spring and the Gifu Nobunaga Festival in autumn.
Gifu
Unagi Glazed in a Secret House Sauce
"Namazuya Marunouchi" is located an 8-minute walk from Hashima City Hall Station on the Nagoya Railroad. Set in a warm, wooden interior, the restaurant serves traditional river fish dishes made with eel and carp. The 45-year-experienced chef grills the eel using traditional methods and finishes it with a secret sauce that has been refined over time. The "unaju (Grilled eel and rice in a lacquered box)" is renowned for its exquisite balance of eel, sauce, and rice. Other impressive and hearty options include the oke-mabushi, a rice bowl containing five long grilled eels, and the hitsumabushi, a rice bowl containing so much eel that it almost spills out of the lid.
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.
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.
Oita
Enjoy the Finest River Fish at a Long-Established Restaurant in Tenryo Hita
A long - established eel and river fish restaurant that has been in business for over 160 years in Mameda Town, Hita City, Oita Prefecture, which flourished as a feudal lord during the Edo period. The river fish they sell, such as eel and sweetfish, are of such high quality that they are sold wholesale. The eel kabayaki grilled with a mild, not - too - sweet "secret sauce" that has been passed down from generation to generation is exceptionally delicious. The famous "Tenryo Unagi no Seiromushi", which uses carefully selected domestic eels, and the "Tenryo Ayu no Kamameshi", which is popular among women for its light taste, are must - try at least once. Enjoy the taste of a famous restaurant with a long history in a calm space filled with the warmth of wood, a reminder of the past.
Nagano
Charcoal-Grilled Eel That Inherited the Taste of Its Predecessors
Located about a 10-minute walk from JR Ueda Station, "Hamasei" serves domestic eel dishes like unaju (eel rice box) and shirayaki-don (grilled plain eel rice bowl), alongside seasonal vegetable tempura. The restaurant's light, flavorful tare sauce has been passed down through generations, enhancing the taste of the tenderly grilled eel. The menu reflects seasonal ingredients, offering a well-rounded dining experience.
Ishikawa
A Heartfelt Japanese Hideaway in Komatsu
This Japanese restaurant in Komatsu City, Ishikawa Prefecture, primarily uses seasonal ingredients from the local area and the Hokuriku region. It serves dishes that are carefully selected for their freshness and seasonality. The tableware and setting incorporate traditional crafts from Ishikawa, and together with the food, you can immerse yourself in the "art of Japan" with all five senses. The restaurant's interior, built in the sukiya style, makes the most of the elegant building, creating a slightly more formal and sophisticated atmosphere than usual. The restaurant is renowned for its hospitality that caters to a wide range of generations. It also has a private annex, making it an ideal place to celebrate milestones in life, such as the first meal, a meeting between family members, or a longevity celebration. Many events are also held to promote the merits of Japanese cuisine to the younger generation.
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.
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.
Kyoto
A Luxurious Moment to Enjoy Ingredients From Kyoto
Located approximately a 5-minute walk from JR Kyoto Station, Shizen Sakana Isshun is a Japanese izakaya where you can enjoy Kyoto vegetables and fresh fish. In addition to lava-grilled dishes, where carefully selected seasonal ingredients are grilled on a lava plate, the restaurant offers a full menu of Kyoto-produced items, including craft beer and local sake.
Saitama
Established Restaurant Centered on Unagi Cuisine with Over 35 Years of History
Located about a 2-minute walk from Gamo Station on the Tobu Skytree Line, this kappo-style restaurant (a traditional Japanese dining style where chefs prepare seasonal dishes in front of guests) has been in operation for 35 years. Alongside its signature domestic eel, the menu features fugu, softshell turtle, sashimi, and tempura as à la carte offerings. Fresh eel sourced each morning from Kyushu is grilled with a continuously replenished tare sauce, resulting in a richly layered unaju.
Tokyo
Pioneering Japanese Cuisine Pairings
"Nogizaka Shin," approximately a 2-minute walk from Nogizaka Station on the Tokyo Metro, carefully explores the possibilities between Japanese cuisine and wine, offering essential pairings that harmonize with each dish. Free from formal titles, the restaurant continues to pursue the essence of Japanese cuisine and pairing, allowing even those less familiar with Japanese cuisine to sense its depth and appeal. While grounded in seasonality and culinary culture, the restaurant values both continuity and new ideas, and accommodates vegetarian and gluten-free diets. English-speaking staff is also available, with attentive, easy-to-understand service.
Search for Restaurants Where You Can Eat Eel for Lunch by Area
