Unagi / Anago (Eel) Restaurants(38)
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!
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 MENUSumiyaki Unafuji Daimaru Kyoto Bettei
At Unafuji, only the best quality blue eels are used, chosen for their high fat content and creamy livers. These are then cooked over a blue-hot charcoal flame to seal in their natural flavor, then coated generously with Unafuji’s secret sauce.
COURSE MENUUnagi Kappo Ooedo
Unagi Kappo Oedo repeatedly immerses whole pieces of eel within jars of their secret sauce, letting its flavor suffuse the meat entirely. It is then paired with sticky Yumegokochi rice for maximum texture.
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.
SEAT RESERVATIONUnagi Komagata Maekawa Marunouchi Branch
Located in the Shin-Marunouchi Building, Maekawa’s unagi is a delicacy that has been passed down for generations. The pairing of Spanish wine and sweet sauce-glazed unagi makes for a combination found in no other restaurant.
COURSE MENUUnato Nakagawa Honten
A 55-year-old secret sauce becomes the trump card of this long-established unagi store, which has been serving Nagoya’s hitsumabushi and unaju with the same dedication since 1969.
COURSE MENUUmaimon Yakiissho
This Gunma unagi restaurant not only sources its eels from Aichi Prefecture, but also grills them in Kansai-style, resulting in an extra-crispy texture not easily found around eastern Japan.
SEAT RESERVATIONNodaiwa Azabu Iikura Honten
Centuries of honing cooking technique has resulted in this storied unagi restaurant receiving a Michelin star — and a reputation for being difficult to reserve.
SEAT RESERVATIONIke Edoyakiunagi Asahitei
From its Edo-style unagi on Koshihikari rice to heirloom cedar furniture, every bit of this award-winning unagi restaurant in Nara breathes excellence and decades of legacy.
SEAT RESERVATIONIshibashi (Bunkyo)
Enjoy a taste of traditional Japanese food culture at a Tokyo eel restaurant with over 100 years of history.
SEAT RESERVATIONTakotsubo
Capture the authentic and traditional character of Hiroshima with every bite.
SEAT RESERVATIONKabuto
One of the best unagi restaurants in the whole country, easily accessible from anywhere in Tokyo.
SEAT RESERVATIONUnagi Tomoei
Get the freshest eel you’ve ever had at one of the country’s most popular unagi shops.
SEAT RESERVATIONObana
Freshwater eel with a Michelin star in 2020, just 20 minutes from Tokyo Station.
SEAT RESERVATIONUnazen (Fukuoka)
A brilliant place to try unagi eel, right in the middle of sunny Fukuoka.
SEAT RESERVATIONOkuniya Manbei
Specializing in Kansai-style unagi served in a clay pot with rice, with unrivaled service, Okuniya Manbei is no ordinary eel restaurant.
SEAT RESERVATIONUnagi Tashiro
Said to be the best unagi restaurant in town — don't settle for anything less in Aichi.
SEAT RESERVATIONUnagi Nishihara
Taste east and west Japan in one place — enjoy Kanto-style unagi in Kansai.
SEAT RESERVATIONUnagiya
Dine at the restaurant that the late founder of Honda personally picked as his favorite unagi eatery.
SEAT RESERVATIONUnagi Hashimoto
This Michelin Bib Gourmand-awarded freshwater eel restaurant has been thriving since 1835, due to their fantastic value meals and unwavering commitment to quality.
SEAT RESERVATIONUnagi Komagata Maekawa Asakusa Main Branch
Time travel with your taste buds to Komagata Maekawa, Tokyo’s legendary eel restaurant. Having been present in Asakusa since the Bunsei era, Maekawa serves up unagi perfection, each bite bursting with flavor thanks to a 200-year-old secret sauce.
SEAT RESERVATIONHatsuogawa
Eel is cooked to order using time-honored classic grilling methods at the Michelin Bib Gourmand-awarded unagi restaurant Hatsuogawa, which has called Tokyo’s Asakusa district home for over 100 years.
SEAT RESERVATIONWatabe
Previously a fish wholesaler shop, Watabe evolved into an unagi restaurant under the helm of its third-generation owners with a menu and cooking methodology worthy of the Michelin Bib Gourmand accolade.
SEAT RESERVATIONUnagino Toyokawa
If the saying holds true: three years to master the art of skewering the unagi, eight for the splitting and a lifetime for the grilling — then the chef of this restaurant is a true devotee.
SEAT RESERVATIONKanesho
A small establishment with a big legacy: Kanesho is the inventor of kinshidon, an unagi rice bowl dish topped with ribbons of egg omelet.
SEAT RESERVATIONSumiyakiunagi Shun
Enjoy wide open space at this unagi fine dining specialist, just 30 minutes from central Shizuoka.
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