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.
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.
Saitama
Savor the "Spirit of Hospitality" With the Cuisine of a Long-Established Restaurant
"Omiya Isekin" was founded in 1881 in front of the gates of "Musashi Ichinomiya Hikawa Shrine". Now located about an 8-minute walk from JR, Tobu Railway, and Saitama New Urban Transit Omiya Station, this renowned kaiseki restaurant preserves the traditions of its long-established roots. Seasonal ingredients are prepared by skilled chefs who carefully highlight their colors, shapes, aromas, and natural flavors, resulting in delicately seasoned yet deeply satisfying dishes, all served with heartfelt hospitality. With a rich history of hosting celebratory occasions, the restaurant also offers a unique Isekin-style engagement ceremony that combines the formal ritual with a banquet. Relax and enjoy refined kaiseki cuisine in a serene setting steeped in traditional Japanese elegance.
Ishikawa
Long Established Ryotei Surrounded by Yamanaka Onsen Seasons
"Meigetsuro," a traditional restaurant located beside Korogi Bridge in Yamanaka Onsen, the inner retreat of Kanazawa. Founded in the Taisho era (1910s) as a river fish restaurant, the establishment features tatami rooms all facing the river, allowing meals to be enjoyed while taking in the flowing Daishoji River and the seasonal scenery of Kakusen Gorge. A detached building renovated from a traditional house includes a tea room. The signature eel dish is prepared with a sauce continuously replenished since the restaurant’s founding and grilled in a distinctive manner. Lunch features eel rice bowls and kaiseki cuisine, while dinner is served as a series of courses.
Aichi
Enjoy a Quality Time at an Elegant Restaurant From the Edo Period
Located just a 2-minute walk from Nagoya City Subway Kamiiida Station, "Okaiseki Shiratama" is housed in a relocated Edo-period building that preserves traditional architectural elements like tea rooms and shoin-style designs. Guests can savor seasonal kaiseki cuisine meticulously crafted from fresh ingredients. Dishes like sashimi served on lotus leaves are artistic masterpieces that engage all five senses. The restaurant pairs its delicate dishes with exclusive sake, such as the specially brewed "Hyakushun" from Kosaka Sake Brewery. The historic setting, combined with private tatami rooms, makes it ideal for gatherings, celebrations, or casual meals.
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.
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.
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.
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.
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.
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.
Gifu
Delicious Fish Dishes Served by Professionals at a Long-Established Fish Store
A long-established fresh fish store in Gifu City featuring an eat-in space. Since its founding in 1902, the business has operated solely as a fresh fish store; however, the fourth-generation owner has recently begun serving meals on-site to showcase a professional approach to enjoying fish. Seasonal fish are expertly prepared before customers' eyes—a unique experience offered exclusively by a fresh fish store. Seminars and take-out services are also available for those wishing to enjoy delicious fish at home. To convey the thrill of encountering seasonal fish to children in oceanless Gifu and inspire a love for fish, bluefin tuna dissection shows are held at kindergartens, the Dosan Festival in spring, and the Gifu Nobunaga Festival in autumn.
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.
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.
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.
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
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.
Osaka
The Kansai Main Restaurant That Preserves the Culture of Eating Pufferfish
This is the original and flagship restaurant of a pufferfish specialty restaurant in Kansai Area with multiple locations both in Japan and overseas. The restaurant is approximately a 2-minute walk from Namba Station on the Osaka Metro Midosuji Line, and its large signboard will catch your eye. Highly regarded in Osaka, the city with the highest pufferfish consumption in Japan, the restaurant offers premium pufferfish year-round. While casual courses are available, a highlight is the course featuring over 3 kg of wild Japanese tiger pufferfish shipped directly from Shimonoseki City, Yamaguchi Prefecture. The firm texture and profound flavor unique to wild-caught fish are truly exceptional. From April to October, a variety of plump, fatty eel dishes are also available for a limited time.
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.
Gunma
Taste the Seasons in a Historic Meiji-Era Ryotei
"Ryotei Chojinso" was built in 1900 in Tsubaki Town, central Takasaki, as a businessman’s villa. It became a ryotei in 1955, named after the character "Chojin" from a calligraphy gifted by a visiting imperial family member during the Meiji era (1868–1912). The 1,000 m² garden is home to two free-roaming peacocks. The kaiseki course offers eight to eleven dishes using "Joshu beef" and local vegetables, updated every two months with occasional Western touches. All nine rooms are private and vary in size, making it ideal for celebrations, engagements, and family gatherings. Catering and lunch boxes are also available.
Search for Restaurants Where You Can Eat Eel for Lunch by Area
