Unagi Nishihara
Taste east and west Japan in one place — enjoy Kanto-style unagi in Kansai.
Restaurant Details
There are two ways to serve the classic Japanese unagi dish: the Kanto-style involves the eel being sliced open at the back and steamed prior to grilling, while the Kansai-style slices the belly and grills the eel immediately, skipping the steaming altogether.
It's common to find Kansai-style unagi restaurants in Osaka, but this particular unagi specialty restaurant, just east of Osaka Castle Park, serves their eel dishes Kanto-style. Unagi Nishihara prepares each eel dish as the order is placed, so a little waiting time is to be expected. The time-consuming process to achieve the tender texture is the reason for that.
The best part of Unagi Nishihara is that the bill at the end of the meal won't break the bank. The restaurant's pricing is extremely affordable. This Kanto-style unagi restaurant is fairly famous with the local Osakans, providing a change in pace for this favorite Japanese dish.
Unagi Nishihara Phone Number
Unagi Nishihara Business Days
Unagi Nishihara Address
4-12 Kitashinmachi, Chuo-ku, Osaka, 540-0023, Japan
Restaurant location
Osaka Prefecture is the birthplace of Kansai-style okonomiyaki and many classic Japanese street foods. Centered around Osaka (the prefectural capital), the clash of trade, traditions, and modern technologies contributes to the dynamic energy of this prefecture overlooking Osaka Bay.
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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!