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.
Saitama
Try This Specially Prepared Unaju in a Sophisticated Restaurant
"Unagidokoro Koga" is a Western-style restaurant located in Tokiwa, Urawa Ward, Saitama City, Saitama Prefecture. It is particularly popular among female diners for its easy accessibility. The restaurant specializes in authentic Edomae-style grilled eel, a skill that the owner has honed over many years. The owner carefully selects high-quality eel, grills it using traditional techniques, and serves it in a sophisticated and relaxing atmosphere. The unaju, which is renowned for both its taste and presentation, has garnered acclaim in the media, making this restaurant suitable for a variety of occasions, from family meals to girls' nights out.
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.
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.
Tochigi
Japanese Kaiseki Cuisine Made with Tochigi Ingredients Served in a Private Room
Japanese Restaurant Tajima is located in Hotel New Itaya near Utsunomiya Station, where you can enjoy seasonal flavors in a luxurious private room. The kaiseki cuisine is packed with flavor and seasonal ingredients from locally sourced ingredients, and the dishes vary depending on the season, day and night, so you'll want to come back again and again.
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.
Shizuoka
Enjoy Premium Eel Grilled by the Second-Generation Master
The owner trained at a traditional Japanese restaurant in Shimizu City and took over the business in 2020 as the second-generation owner of "Hirota Unagi". He sources live eels from areas in season, ensuring he uses the freshest and most delicious ones available. He values the knowledge acquired during his training, the techniques passed down from his father, and the traditional secret sauce, which together allow him to serve high-quality eel dishes every day. He emphasizes, "I want people to enjoy eel with peace of mind." As you pass through the noren curtain, you are greeted by a fragrant aroma that fills the air, and an irori hearth comes into view, creating a relaxing atmosphere. The restaurant also features a tatami room that can accommodate up to 20 guests, suitable for various occasions. Here, you can savor eel dishes at your leisure in a charming, rustic-style setting.
Kagawa
A Long-Established Restaurant Serving High-Quality Japanese and Seafood Cuisine
Located about a 5-minute walk from JR Yashima Station, "Uonatsu" is a Japanese and seafood restaurant with roots dating back to 1917 as a fishmonger. Utilizing the expertise and techniques honed over its long history, the owner personally selects fresh seafood from the Seto Inland Sea every morning. The restaurant offers high-quality Japanese cuisine in a calm atmosphere. Private and semi-private rooms with sunken kotatsu seating provide an ideal setting for important gatherings. The counter seating is perfect for solo diners to enjoy food and sake casually. A spacious hall with a stage and karaoke is also available, making it suitable for year-end and New Year parties, welcome and farewell gatherings, and meals during sightseeing tours.
Kyoto
Eel, Wagyu, and Apple Pie Specialties
"Eel and Apple Pie Yasaka 1646" stands in front of the stone torii gate of Yasaka Shrine, a popular tourist spot in Kyoto. The first floor of the storehouse-style building sells apple pies, while the second floor is an eat-in space where you can enjoy dishes made with eel and Wagyu beef while looking out at the stone torii gate and Higashi Otani approach. The thick-cut Miyazaki eel is slowly grilled over charcoal with a special sauce made from apple syrup - produced during the making of apple pie - and is said to pair well with the crisp texture of the pie. Takeout is available for some items, and menus are offered in multiple languages including English.
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.
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.
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.
Gifu
A Restaurant Where Families Can Enjoy Meals Together With Smiles
Located in Takayama City, Gifu, with views of the Northern Alps, "Gyosai, a Japanese Restaurant" offers a full taste of the Hida Takayama region’s rich bounty. In addition to fresh seasonal seafood and its signature eel dishes, the restaurant features a variety of menu items made with "Hida Beef." The retro interior evokes a sense of nostalgia and calm, creating a relaxed setting that welcomes guests of all ages. It is a place where grandparents and grandchildren often share precious moments together. Thoughtful details such as a ramp at the entrance reflect the restaurant’s commitment to accessibility. With approximately 140 seats in total, the restaurant accommodates everything from intimate gatherings to large groups.
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.
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.
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.
Nagano
The Ultimate Eel, Grilled With Expert Skill at a Long-Established Restaurant
"Kappo Maruitei" is located approximately a 6-minute walk from JR Iida Station. It is a prestigious restaurant that has been pursuing eel cuisine every day while preserving the taste of a long-established restaurant. Only the highest quality farm-raised eels are carefully selected, then grilled over charcoal by skilled artisans until the surface takes on a glossy amber hue. The flesh is plump and tender, while the skin offers an irresistible crispness. This exquisite eel is complemented by a rich, sweet sauce that has been nurtured and preserved for over a century since the restaurant's founding. Paired with rice from Nagano, grown in the abundant natural environment of Shinshu, the dish delivers blissful flavour from the first bite to the last.
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.
Kyoto
Eel, Wagyu, and Apple Pie Specialties
"Eel and Apple Pie Yasaka 1646" stands in front of the stone torii gate of Yasaka Shrine, a popular tourist spot in Kyoto. The first floor of the storehouse-style building sells apple pies, while the second floor is an eat-in space where you can enjoy dishes made with eel and Wagyu beef while looking out at the stone torii gate and Higashi Otani approach. The thick-cut Miyazaki eel is slowly grilled over charcoal with a special sauce made from apple syrup - produced during the making of apple pie - and is said to pair well with the crisp texture of the pie. Takeout is available for some items, and menus are offered in multiple languages including English.
Saitama
Try This Specially Prepared Unaju in a Sophisticated Restaurant
"Unagidokoro Koga" is a Western-style restaurant located in Tokiwa, Urawa Ward, Saitama City, Saitama Prefecture. It is particularly popular among female diners for its easy accessibility. The restaurant specializes in authentic Edomae-style grilled eel, a skill that the owner has honed over many years. The owner carefully selects high-quality eel, grills it using traditional techniques, and serves it in a sophisticated and relaxing atmosphere. The unaju, which is renowned for both its taste and presentation, has garnered acclaim in the media, making this restaurant suitable for a variety of occasions, from family meals to girls' nights out.
Search for Restaurants Where You Can Eat Eel for Lunch by Area
