Unafuji
The thick-cut unagi at this restaurant will win any eel fan’s heart.
Restaurant Details
This grilled unagi shop in Nagoya is famed among gourmands for its thick cuts of eel which maintain a perfect balance of crispy skin and soft flesh. Due to its reputation for quality and value, expect to queue for up to an hour.
Also on offer are some eel-based appetizers like a soup made from the innards. The real pièce de résistance, however, is the hitsumabushi. This is a Nagoya style of preparing and eating eel, with four chopped pieces presented on a dish.
Each chunk is intended to be enjoyed differently. The first is plain; the second, with condiments; the third, with condiments and tea on top; and the final part is a freeform choice for you to repeat whichever of the previous three you loved the most.
Only a limited number available daily, as it uses more than just one eel and lots of eel livers, so be sure to arrive early if you want to be guaranteed a taste of this local delicacy.
Unafuji Phone Number
Unafuji Business Days
Unafuji Address
1-1-4 Shirakane, Showa-ku, Nagoya, Aichi, 466-0058, Japan
Unafuji Cancellation Policy
Cancel your reservation at least 1 week before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Home to the economic powerhouse and port city of Nagoya, Aichi Prefecture backs onto mountainous landscapes that overlook the two peninsulas surrounding Mikawa Bay and famously fuels its hard-working people with miso, complimentary breakfasts, and more miso.
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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!