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.
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.
Ibaraki
Authentic Japanese Cuisine Made With Seasonal Ingredients
This long-established Japanese restaurant in Mito City, Ibaraki Prefecture, has a history of over 80 years. Reservations are required and guests can enjoy authentic Japanese cuisine made with seasonal ingredients from Ibaraki, including "Hitachi beef," monkfish, and eel. The relaxing atmosphere of all private rooms makes it ideal for special occasions such as celebrations and anniversaries. Enjoy the traditions and seasonal flavors of Ibaraki to the fullest, along with the generous hospitality that creates a luxurious experience and the exquisite dishes that showcase the skill of our artisans.
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.
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 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.
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.
Shizuoka
Hamamatsu Eel Dining Surrounded by Scenic Landscapes
An eel specialty restaurant located on the 18th floor of Hotel Concorde Hamamatsu near Hamamatsu Castle in Shizuoka. Carefully grilled eel from Lake Hamana, known for its thick flesh, rich fat, and consistent quality, is prepared to achieve a crisp exterior and tender interior. The sauce, based on a recipe inherited from the former luxury ryokan Hotel Kokonoe, which closed in 2021, offers a deep, sweet flavor that pairs well with Koshihikari rice grown in Hamamatsu City, noted for its firm texture and rich taste. A selection of local sake chosen by a certified sake sommelier is also available. In addition to table seating, private rooms are provided, accommodating occasions such as anniversaries and formal gatherings.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Shizuoka
Hamamatsu City Eel, Fluffy and Grilled in the Kanto Style
An eel restaurant founded in 1966 in Hamamatsu City, Shizuoka . The eel, grilled plumply in the Kanto style with a sauce perfected over more than half a century, is a masterpiece befitting Hamamatsu City's specialty. A beautiful Japanese garden sprawls across the premises, offering a luxurious experience that helps to forget daily stress. Guests can savor the exquisite eel while admiring the seasonal beauty of nature. The restaurant features 125 seats—including table and tatami seating—and a spacious parking lot, making it a popular stop on sightseeing tours. Private rooms are available to accommodate a wide range of occasions such as memorial services, banquets, and dinners with loved ones. A comprehensive take-out menu further enhances the appeal of this establishment.
Tokyo
Exclusive "Amakusa Ai Unagi" Limited to 10 Servings Daily
This Japanese restaurant stands approximately a 2-minute walk from Nogizaka Station on the Tokyo Metro. The rare "Unagi Kaiseki," limited to 10 servings at lunch, features "Amakusa Ai Unagi," raised in seawater from the Amakusa-nada Sea in southwestern Kumamoto. Combining the qualities of both farmed and wild eel, this approach focuses on direct grilling, bringing out its rich fat and distinctive texture and accentuating its fragrance and umami. The course begins with a small appetizer and continues to the main dish, with each plate carefully prepared to reveal the many expressions of eel while honoring Japanese culinary techniques and seasonality.
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.
Search for Restaurants Where You Can Eat Eel for Lunch by Area
