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
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.
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.
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.
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
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.
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.
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.
Ehime
Enjoy Authentic Eel with Carefully Selected Sake
An eel restaurant in Matsuyama City, Ehime Prefecture. Domestic eels are cooked plump in the Kanto style, and the skin is thoroughly grilled to bring out the fragrant aroma. The sansho pepper used is from Niyodogawa Town, Kochi Prefecture, and has a rich aroma that brings out the flavor of the eel. The restaurant stocks local sake from Ehime Prefecture's Toyo, Chuyo, and Nanyo, and the wines are carefully selected, focusing on natural varieties. The interior features a calm, modern Japanese atmosphere with table seating, making it perfect for dining together. There are also plenty of counter seats, so solo diners can easily stop by.
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.
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.
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.
Kyoto
Discover Kyoto’s Landmarks and Savour Premium Grilled Eel
Located approximately a 17-minute walk from Keihan Electric Railway Kiyomizu-Gojo Station, "Kyounawa Honten - Shimizu Hanare" is a restaurant specializing in eel dishes that are full of Kyoto atmosphere. High-quality eels are carefully selected and procured from all over the country, including from Mikawa Isshiki in Aichi Prefecture. They are carefully grilled by craftsmen and served with a deep-flavored sauce made using traditional methods to enhance the flavor. Their signature dish, Hitsumabushi, is a recommended delicacy. The restaurant's plain wood interior is a Japanese space that exudes the atmosphere of Kyoto, and there are tables where you can relax and unwind. It is close to Kyoto's famous sites and is easy to drop by, so why not enjoy some luxurious eel dishes in between sightseeing?
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 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 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.
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.
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.
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 Restaurants Where You Can Eat Eel for Lunch by Area
