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.
Hiroshima
Custom-Made Course Meals Tailored to Your Tastes
A Japanese restaurant that requires reservations and is limited to a maximum of two groups per day, located about a 6-minute walk from the Hiroshima Electric Railway Komachi stop. They purchase ingredients only after receiving a reservation and always provide fresh ingredients. In addition to the standard main dishes such as eel, crab, sukiyaki, and hot pot, they also take requests into account and customize the course contents to suit your tastes, which is why it is popular. The head chef, who has over 30 years of experience in Japanese cuisine, has a reliable skill that brings out the best in ingredients, even when it comes to how they are cut and can accommodate a wide range of Japanese cuisine requests. Enjoy the exceptional cuisine prepared by Japanese culinary craftsmen.
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.
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.
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.
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.
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
Relish Premium Eel Enhanced by a Special House Sauce
"Maruya Honten Tenpaku Main Restaurant" is conveniently located close to the station and features a dedicated parking lot with 40 spaces. The restaurant specialises in eel raised in high-quality environments, served with a tamari-based sauce crafted using a traditional method that has been passed down for over 180 years. The diverse menu includes the limited "Seasonal Gozen," ideal for special occasions such as engagement ceremonies or memorial services. Another popular dish is the carefully prepared "Freshly Rolled Umaki," loved for its delicate, comforting flavour.
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.
Tokyo
A High-Quality Eel Restaurant for Everyone, Affordable and Welcoming
The first Tokyo branch of "Seiryu Unagi Tsukishima," with its main store located in Kurume City, Fukuoka Prefecture, is just a 4-minute walk from Tokyo Metro Hongo-sanchome Station. The restaurant offers high-quality, large Japanese eels at affordable prices, seasoned with a sweet Kyushu-style sauce that is easy for children to enjoy and appeals to people of all ages and genders.
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.
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.
Aichi
Savour Eel Casually at a Dedicated Eel Restaurant
This eel specialty restaurant sources high-quality eels from the Fisheries Cooperative Association in Mikawa Isshiki, Aichi, known for its eel production, and serves them fresh every morning. Grilling them over high-heat charcoal fire allows you to enjoy two different textures: crisp on the outside and plump on the inside. In addition to the popular "Jyo Hitsumabushi and Liver Soup Set" and "Special Unaju," they also offer à la carte dishes such as "Umaki" and "Unagi Mabushi Nigiri" that are easy for children to eat, achieving the satisfaction and reasonable prices that only a specialty restaurant can offer so that a wide range of people can enjoy authentic flavors. Bright and cheerful customer service is also part of the restaurant’s charm, and the space offers a relaxing atmosphere that is welcoming to families.
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.
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".
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.
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.
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.
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.
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
