Sumiyaki Unafuji Daimaru Kyoto Bettei
In just 25 years, this unagi restaurant has earned itself a spot both on the Michelin Guide and Tabelog’s Top 100 restaurants in Aichi Prefecture.
Restaurant Details
Perhaps no-one has quite had their life changed by food as much as the founder of the Unafuji series of restaurants, Chef Mizuno.
While working as an animal feed producer, he tried shirayaki — freshwater eel grilled over a charcoal flame, seasoned with nothing but salt — for the first time, and was completely flabbergasted that something so delicious could exist.
He handed in his resignation almost immediately, making it his life’s calling to spread the gospel of unagi throughout Japan. Throwing himself into training at multiple unagi specialty restaurants for over two decades, he finally started his own, Unafuji, in 1995.
Aichi is one of the unagi meccas of Japan, with multiple restaurants boasting over a century of experience and history of preparing the delicacy. In just 25 years, however, Unafuji managed to earn itself a spot in both the Michelin Guide and Tabelog’s Top 100 Restaurants — an unprecedented feat that has yet to be replicated.
Unafuji’s success has led to outlets mushrooming all over Japan, with its latest venture taking up residence in the Daimaru Kyoto building. While it may be the restaurant’s first Kyoto venture, its taste is still unmistakably Aichi. Chef Mizuno sources only the extra-large, ultra-fatty “blue eel” subspecies directly from an exclusive inner circle of suppliers scattered all over Japan. His selection process is so strict that even out of that extremely high-quality catch, only 20 percent of the eels pass muster.
The eels are then cut belly first to allow for clean removal of the liver, which is then used in some of the restaurant’s signature dishes like the unagi don (eel rice bowl) and hitsu-mabushi (eel over rice with other condiments and dashi broth). The flesh is cooked over a charcoal fire that exceeds 1,000°C, sealing in the fatty flavor with a beautiful, crispy crust.
But the secret to Unafuji’s success is due in equal part to its sauce. Chef Mizuno’s quest for the perfect sauce took him all over the country, where he carefully analyzed the salt and sugar content of the very best unagi specialists in each prefecture. The result of this is the perfect ratio of savory and sweet in Unafuji’s house sauce — a closely-guarded secret that he will take to the grave.
A course menu guaranteed to satisfy, featuring a choice between two of Unafuji’s most famous dishes, the unagi don (eel over rice) and hitsumabushi. Hitsumabushi is a bowl of eel and rice eaten four ways: first as it is, then with the provided condiments, such as spring onion, wasabi and shredded roasted seaweed. The third serving is doused with tea or dashi broth. The remainder of the rice is left to the individual diner’s liking.
A course menu guaranteed to satisfy, featuring a choice between two of Unafuji’s most famous dishes, the unagi don (eel over rice) and hitsumabushi. Hitsumabushi is a bowl of eel and rice eaten four ways: first as it is, then with the provided condiments, such as spring onion, wasabi and shredded roasted seaweed. The third serving is doused with tea or dashi broth. The remainder of the rice is left to the individual diner’s liking.
A course menu guaranteed to satisfy, featuring a Nagoya specialty and a famous dish from Unafuji, hitsumabushi. Hitsumabushi is a bowl of eel and rice eaten four different ways: first as it is, then with the provided condiments, such as spring onion, wasabi and shredded roasted seaweed. The third serving is doused with tea or dashi broth. The remainder of the rice is left to the individual diner’s liking.
A course menu guaranteed to satisfy, featuring a Nagoya specialty and a famous dish from Unafuji, hitsumabushi. Hitsumabushi is a bowl of eel and rice eaten four different ways: first as it is, then with the provided condiments, such as spring onion, wasabi and shredded roasted seaweed. The third serving is doused with tea or dashi broth. The remainder of the rice is left to the individual diner’s liking.
A course menu that features one of the most luxurious ways to eat eel: nagayaki, a whole grilled eel.
A course menu that features one of the most luxurious ways to eat eel: nagayaki, a whole grilled eel.
Sumiyaki Unafuji Daimaru Kyoto Bettei Remarks
Children will only be permitted entry if they order and consume an individual adult course for themselves.
Lunch courses have a time limit of 60 minutes, while dinner courses are capped at 90 minutes.
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.
The pictures provided are for illustrative purposes.
Sumiyaki Unafuji Daimaru Kyoto Bettei Business Days
Sumiyaki Unafuji Daimaru Kyoto Bettei Address
79 Daimaru Kyoto Store 8F (Restaurant Floor), Tachiuri Nishimachi, Shimogyo-ku, Kyoto, 600-8511
Sumiyaki Unafuji Daimaru Kyoto Bettei Access Info
Sumiyaki Unafuji Daimaru Kyoto Bettei is located a 3-minute walk from Karasuma Station, in the Daimaru Kyoto Store.
Sumiyaki Unafuji Daimaru Kyoto Bettei Phone Number
Sumiyaki Unafuji Daimaru Kyoto Bettei Cancellation Policy
Cancel your reservation at least 2 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Featuring beautiful landscapes from mountain to sea, Kyoto Prefecture conveys traditional Japanese culture through its architecture and gardens, art and artisanal crafts, and delicious local cuisine made from regional produce.
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10 meals
COURSE MENUToshima Manryo Ichigetsuan
Enjoy traditionally-prepared unagi dishes in this Odawara restaurant, housed in a Tangible Cultural Property of Japan. Toshima Manryo Ichigetsuan uses exclusively blue-backed “ao-unagi” eels, said to account for only 10 percent of mature eels.
COURSE MENUMARUICHI FUJI AKASAKA (formerly Nyorosuke Akasaka)
Rather than steam the eel first in Kanto style, this famed Akasaka unagi specialist upholds Kansai tradition by going straight into grilling the eel for a crispier, crunchier texture.
COURSE MENUAzabujuban Hanabusa
This Tokyo restaurant sources its eels from unagi farmers in Isshiki Town, who have raised them in an all-natural environment for over 100 years. The unagi are then coated in a secret sauce, before being grilled Kansai-style over a charcoal flame.
COURSE MENUNyorosuke Roppongi
At Nyorosuke, you can experience authentic Kansai-style charcoal grilled eel dishes such as grilled eel skewers, unaju and unagi-don. Unlike most Tokyo-style eel restaurants, the eel here is not steamed—meaning it’s bursting full of flavor!