Kyoto Unagi 2026 | 20 Best Eel Rice Restaurants

大國屋鰻兵衞

In the ancient capital of Kyoto, nestled next to Nishiki Market, 大國屋鰻兵衞 seamlessly blends tradition with excellence. This eel specialty shop, which opened in 2018, is a successor to the century-old "大國屋" river fish shop within Nishiki Market. It is renowned for its singular menu item, "Grilled Eel with Kamameshi," and has stirred excitement among food enthusiasts, earning a spot in the top eel restaurants on Tabelog in both 2019 and 2022, and is praised as a leader in Kyoto's eel scene.

The signature dish "Grilled Eel with Kamameshi" (approximately 6,600 yen) features domestically sourced eel from Kagoshima or Mikawa Isshiki, grilled over charcoal in the Kansai style, resulting in crispy skin and tender meat, infused with a tantalizing smoky aroma. The eel is not steamed, preserving its original flavor, and is paired with a secret sauce that is sweet yet not cloying, perfectly complementing the rice cooked in a clay pot from Shiga Prefecture. This rice, prepared in a specially made Hokuto-style clay pot, is distinct and exudes a natural sweetness, creating a remarkable pairing with the eel.

The accompanying Nara-zuke, chirimen sansho, and eel tsukudani are all homemade, adding delicate layers to the palate. Finally, the staff will serve a bowl of tea-soaked rice made from the crispy rice crust at the bottom of the pot, paired with eel tsukudani and hojicha, providing a perfect conclusion to this feast.

The service here is like a spring breeze in Kyoto, warm yet understated. The 70-year-old owner personally ladles the dishes and runs the shop with family, conveying a passion for eel cuisine. The atmosphere is suitable for savoring alone or sharing with friends, and although the prices are slightly higher, every bite carries the spirit of craftsmanship and a commitment to a century-old tradition. To taste this delicacy, be sure to make a reservation in advance, as this small shop offers limited servings each day, and once sold out, it's gone.

うなぎ屋 廣川

Located in Arashiyama, Saga, Kyoto, うなぎ屋 廣川 is a long-established restaurant that has been in operation since 1967. It inherits the authentic techniques from the Edo period, specifically from the Teiho era in Kumagaya, Saitama, and was awarded a Michelin star in 2019, making it a must-visit destination for food enthusiasts. Upon entering Hirokawa, the pure Japanese-style sukiya architecture and garden scenery intertwine to create a unique elegant atmosphere of Kyoto. The wooden structure emits a subtle aroma of cypress, while the lush greenery of the garden outside brings a sense of tranquility.

Hirokawa takes pride in its eel dishes, using carefully selected domestic eel, which is delivered fresh daily from places like Shimane. The eel is soaked in underground water from Mount Atago for several days to remove any muddy taste, ensuring a flawless entry. The signature dish, "Jou Unajuu" (上うな重, approximately 5,400 yen), is a classic that should not be missed. It employs the Kanto-style steaming and grilling technique, resulting in crispy skin and tender meat, paired with a secret sauce that has a moderate sweetness, perfectly highlighting the eel's freshness.

Complemented by Koshihikari rice from Kyotango, each bite is an ultimate delight for the taste buds. Another dish, "Koi no Arai" (鯉の洗い, approximately 1,000 yen), features koi fish slices as thin as cicada wings, offering a refreshing taste, served with Western mustard and red miso sauce, showcasing the delicate layers of Kyoto cuisine. The "Unagi Yuba Maki" (うなぎ湯葉巻き, approximately 1,000 yen) combines Kyoto's famous yuba with eel, where the refreshing aroma of perilla complements the smoothness of the yuba, leaving a lasting impression.

The restaurant operates on a full reservation system, ensuring that every guest can savor their meal in a relaxed environment. It is recommended to make a reservation by phone at least one month in advance to secure a seat for this culinary feast!

わらじや

Located in the Higashiyama district of Kyoto, just a few steps away from Sanjusangendo, is the 400-year-old eel cuisine establishment, 【わらじや】. This restaurant is famous for its unique "unazōsui" (eel rice soup), which is said to have originated during the time of Toyotomi Hideyoshi. It is rumored that he took a break here, removing his straw sandals while visiting Hōgon-ji, and thus the name "わらじや" was born. The restaurant's private rooms retain traditional Japanese charm, and it is said that the literary giant Jun'ichirō Tanizaki mentioned the dark aesthetics of this place in his work "In Praise of Shadows," allowing one to experience the unique "beauty of shadow" found in Kyoto.

Its signature dishes are "unazōsui" and "unabe" (eel hot pot). "Unazōsui" is a rice soup that combines grilled eel with burdock, shiitake mushrooms, ginseng, mitsuba, eggs, and homemade mochi, with a broth made from high-quality kelp and bonito, exuding a rich umami flavor. Upon tasting, the aroma of the eel intertwines with the soft and sticky rice, while the chewy mochi complements the sweetness of the vegetables, and the warm broth seems to seep into the heart, making it especially suitable for enjoying during the cool autumn and winter months in Kyoto.

The "unabe" features sliced eel paired with nine green onions, Shonai gluten, and spring rain noodles, served with a ginger-flavored broth. Simple yet layered, the eel's fat melts into the soup, bringing a satisfying sense of happiness. It is recommended to pair it with Matsutake Ume "Gōkai" hot sake, where the aroma of the sake blends with the broth, enhancing the taste experience. Additionally, the restaurant offers matcha and wasanbon sugar as a small treat to start, allowing one to feel the delicate hospitality of Kyoto.

It is advisable to make a reservation in advance, especially during holidays. This place is not only a pilgrimage site for food lovers but also an excellent venue to experience the fusion of Kyoto's history and cuisine, where both travelers and locals can find a warm memory of the ancient capital.

祇をん う桶や う

At 祇をん う桶や う on Hanamikoji Street in Gion, Kyoto, the essence of Edo-style grilled eel is perfectly intertwined with the ancient charm of a traditional Kyoto townhouse. This Michelin-starred eel restaurant is renowned for its unique "う桶" (eel bucket), attracting countless food lovers. As you push open the wooden door of this century-old townhouse, the aroma of charcoal-grilled eel wafts through the air, transporting you back to the golden days of the ancient capital.

The restaurant follows the old saying, "Five years for preparation, eight years for skewering, a lifetime for grilling," carefully selecting live eels, which are opened and deboned before being grilled over Kumano Binchotan charcoal. They are then steamed with natural well water and finally brushed with a secret sauce for grilling, resulting in a crispy exterior and tender interior of Edo-style grilled eel. The signature "う桶" (eel bucket) arranges the long eels neatly in a cedar bucket, resembling a bamboo raft, creating a visually stunning and mouthwatering presentation. A small portion (for three people) is priced at approximately 12,600 yen, perfect for sharing with friends, accompanied by liver soup or red miso soup, leaving a lasting aftertaste.

If visiting alone, the "鰻丼 松" (eel rice bowl, Matsukaze) is recommended, where the eel and secret sauce seep into the distinct grains of rice, creating a melt-in-your-mouth experience. Additionally, a la carte dishes such as "うざく" (eel in vinegar) are refreshing appetizers, while "肝焼き" (grilled eel liver) brings a rich charcoal aroma, perfectly paired with the restaurant's selected sake "佳風" (Kafu), allowing your taste buds and spirit to dance together.

Located just a 5-minute walk from Gion Shijo Station, it is tucked away in an alley, away from the hustle and bustle of Hanamikoji Street, making it ideal for travelers seeking a tranquil dining experience.

時菜今日萬祇園

Deep in the stone-paved alley of Shinbashi Street in Gion, Kyoto, 時菜今日萬祇園 is a restaurant hidden within a traditional machiya, renowned for its authentic Kansai-style grilled eel and seasonal dishes. With the philosophy of "the best ingredients of the day," it carefully selects seasonal ingredients daily to present the freshest kaiseki cuisine and eel feasts.

The signature dish "Eel Donburi" is a must-try masterpiece, using live domestic eel, grilled using the Kansai-style technique, resulting in a crispy exterior and tender interior. Paired with steaming hot rice in a clay pot, the eel's fat melds with the aroma of the rice, creating a delightful experience. Diners can choose to enjoy it in a "three ways" style, first tasting it in its original flavor, then adding green onions and broth to experience the layered variations of taste.

"Grilled Eel without Sauce," a pure grilling method without any sauce, allows the natural sweetness of the eel to shine through, accompanied by a touch of wasabi and salt, simple yet impactful on the palate. Additionally, seasonal limited dishes such as spring bamboo shoots, summer eel, autumn matsutake mushrooms, or winter fugu are presented with the exquisite techniques of kaiseki cuisine, showcasing Kyoto's ultimate pursuit of "seasonal ingredients."

The atmosphere is tranquil and elegant, suitable for travelers seeking a profound dining experience. Reservations are recommended in advance, especially during dinner hours, as seating is limited and highly favored by both locals and tourists.

Unagi & Kappo Toishi

Located south of the Kyoto Imperial Palace, 【Unagi & Kappo Toishi】 is set to open in April 2024. This restaurant is crafted by Chef Toishi, who previously served as the head chef at the renowned Gion establishment "Kyo-man." With exquisite skills and a relentless pursuit of quality ingredients, he perfectly blends Kansai-style grilled eel with seasonal Kyoto cuisine.

Toishi's signature dish is naturally the Kansai-style grilled eel, prepared by freshly slaughtering live eel and grilling it on the spot. The skin is crispy and fragrant, while the inside is tender and juicy. It is paired with the "Okina Kasumi Rice" from the eighth generation Gibei, cooked in a special earthenware pot, resulting in distinct grains that emit a subtle sweetness, complementing the rich sauce of the eel. The recommended dish on the menu is the "Unaju Nami" (a serving of eel in a box, with a dining time limit of about 75 minutes), accompanied by pickles and liver soup, simple yet satisfying.

Seasonal limited courses such as the "Eel and Matsutake Course" combine autumn's matsutake mushrooms with eel, featuring matsutake steamed in a teapot, grilled eel prepared in two styles (white grilled and kabayaki), and refreshing Tosa vinegar jelly with seasonal vegetables, showcasing the delicate layers of washoku (Japanese cuisine). Chef Toishi incorporates his experiences from "Gion Rakuraku" and "Kyo-man" into each dish, from hamo (pike eel) preparations to anago sushi, all using seasonal ingredients as the soul, allowing diners to taste the changing seasons of Kyoto.

With over seven types of Kyoto local sake and selected Japanese sake, paired with "The Premium Malt's" beer, the specialized glasses and unique pouring methods elevate the aroma and taste. Whether you come alone to savor the rich flavors of eel or share a seasonal feast with friends and family, Toishi allows you to immerse yourself in the culinary poetry of Kyoto.

京 うな和 本店

Located in Kyoto's Shijo Karasuma, 京 うな和 本店 is an eel specialty restaurant that opened in 2020. It inherits the essence of Nagoya's "うな和," blending tradition with modernity. The lush garden scenery and warm lighting create an inviting atmosphere, and the private room design is thoughtful, making it suitable for family gatherings, business dinners, or peaceful moments of solitude.

京 うな和 本店 carefully selects live eels weighing over 300 grams from across the country. After being prepared using the Kansai-style "Hirabaki" technique and lightly grilled (白焼), they are repeatedly brushed with a secret sweet and savory sauce and slow-grilled over charcoal until the skin is crispy and the meat tender, releasing an irresistible aroma.

The signature "ひつまぶし" (eel rice) is a classic not to be missed, made with specially sourced "うな和米" from Ina City in Nagano Prefecture. The rice grains are plump and sweet, perfectly complementing the rich flavor of the eel. When served, it can be enjoyed in three stages: first, savor the original aroma of the eel; next, add wasabi from Azumino and pepper from Kochi's Niyodogawa for a refreshing and slightly numbing layer; finally, drizzle with bonito broth to transform it into a tea-infused rice dish, light yet lingering in flavor.

The "うな重" (eel box rice) is equally impressive, with thick slices of eel covering the rice, paired with Kyoto pickles, specifically Nara-zuke, which are sweet and tangy, perfectly balancing the richness of the fat. Chef Koichiro Tai, trained in a Nagoya ryotei, transforms each dish into a work of art, leaving diners wanting more.

The restaurant is conveniently located just a 3-minute walk from Shijo Karasuma Station, making it an ideal spot for travelers and locals to explore together.

Usuya

Hidden in the Sanjo shopping street of Kyoto, Usuya is a Japanese restaurant famous for its eel dishes. The owner of Usuya trained for 15 years at a well-known eel restaurant in Osaka, and with a dedication to ingredients and exquisite skills, transforms live eel from Mikawa Isshiki into mouthwatering delicacies.

The signature dish "U-han-jū" (eel rice box) is the star of the lunch menu, priced affordably yet providing unexpected satisfaction. It features a tiered box filled with seasonal side dishes and Kyoto vegetables such as daikon, eggplant, pumpkin, and cauliflower, paired with delicate simmered dishes and pan-fried white fish, each bite exuding the elegant flavors of Kyoto cuisine; the second tier consists of charcoal-grilled eel rice, using Shiga's Omi enko rice (reduced pesticide, no chemical fertilizer), with plump grains perfectly blending with the richly flavored eel.

The eel has a crispy exterior and tender interior, with a slightly charred aroma from the charcoal that is hard to resist, complemented by a secret sauce that balances sweetness and saltiness, leaving a lasting impression. During dinner, Usuya transforms into a Japanese izakaya, offering dishes like "Shirayaki" (grilled eel) and "Kyoto Vegetable Tempura," paired with selected sake, allowing diners to enjoy the leisurely Kyoto nights while slightly tipsy. Additionally, the amount of eel can be adjusted according to preference, satisfying the appetites of different diners.

Reservations are recommended, especially for the limited availability of "U-han-jū" at lunch; missing out would be a shame!

Kyokaiseki Minokichi Takemuro, Hotel Granvia Kyoto branch

is directly connected to Kyoto Station.Kyokaiseki Minokichi Takemuro, Hotel Granvia Kyoto branchis a sister restaurant of the Minokichi main store "Takemuro," which has over 300 years of history, located on the M3 floor of Hotel Granvia Kyoto. It is an excellent place to enjoy authentic Kyokaiseki cuisine.

Inspired by the changing seasons, Minokichi Takemuro updates its menu monthly, carefully selecting local ingredients from Kyoto, such as Kyo Kamo eggplant from Kamigamo and fresh sweetfish from Shiga Prefecture, combining traditional river fish dishes to present the ultimate flavors of Kyokaiseki.

The signature dish "Unagi Gohan" (grilled eel rice) is a must-try classic, featuring Koshihikari rice from Uonuma paired with rich eel, creating an aromatic experience where the delicate sauce perfectly melds with the rice, leaving a lasting impression. The summer-exclusive "Hamo Tokubetsu Kaiseki" (conger eel course) highlights conger eel from the Seto Inland Sea, including conger eel sushi, hamo otoshi (thinly sliced sashimi), and hamo suki (hot pot), with each dish showcasing the chef's utmost respect for the ingredients.

The "Homemade Sesame Tofu" opens the meal with its silky texture and rich sesame aroma. Desserts like Matcha Sherbet and Kokuto Warabi Mochi provide a refreshing conclusion to the palate. The restaurant also offers a variety of sake and shochu, perfectly complementing each dish and elevating the dining experience.

Conveniently located at Kyoto Station, travelers can easily visit and immerse themselves in this feast of seasons and flavors. Reservations are recommended, especially for guests wishing to experience a private room, to ensure they can feel the spirit of Kyoto's 300-year heritage.

炭焼うな富士 大丸京都別邸

Located on the 8th floor of the Daimaru Department Store on Shijo Street in Kyoto, Sumiyaki Unafuji Daimaru Kyoto Bettei is the first branch of the famous Nagoya restaurant "Sumiyaki Unafuji" in the Kansai region. Since its opening in September 2023, it has swept through the Kyoto culinary scene with its exceptional eel dishes. This restaurant inherits the artisan spirit of the Nagoya main store, using special large eel that is over 30% bigger than the average, paired with the Kansai-style belly-opening charcoal grilling technique, creating an ultimate texture that is crispy on the outside and tender on the inside.

The signature dishes of Sumiyaki Unafuji, "Jō Unadon" and "Jō Hitsumabushi," are classics that every food lover must try. The former features succulent eel grilled over 1000℃ charcoal, with a crispy skin and tender meat, drizzled with a secret sauce that complements the crystal-clear white rice, each bite releasing a rich aroma of charcoal and sweetness. The latter is a traditional Nagoya eating style where you first enjoy the original flavor, then add chopped green onions and wasabi, and finally pour dashi broth over it to make a chazuke, offering three unforgettable flavors.

"Grilled Eel Liver" (Kimo Yaki) consists of seven pieces of rich eel liver lightly grilled over charcoal, providing a rich taste, paired with refreshing side dishes and soup, making it a luxurious treat. The restaurant offers attentive and meticulous service, supporting English menus and Chinese service desks, making it easy for international travelers to order. Additionally, the carefully selected list of sake and shochu enhances the journey of flavors.

Founded in 1995, Sumiyaki Unafuji has been awarded Michelin selections and the Tabelog Top 100 restaurants honor within 25 years, thanks to its extreme pursuit of ingredients and sincere hospitality towards customers. The Kyoto branch continues this original intention, processing thousands of eels daily, with grilling chefs risking burns from the high temperatures just to present the perfect "crispy, tender, and smooth" texture. It is recommended to make a reservation in advance to avoid the three-hour wait during busy times and fully enjoy this eel feast from Nagoya!

京都祇園うなぎ四代目菊川

Located beside the Shirakawa River in Gion, Kyoto, hidden on Shinbashi Street, Kyoto Gion Unagi Yondai Kikukawa is a renowned eel restaurant that opened in September 2023. Housed in a traditional Kyoto machiya built during the Meiji era, it carries a 90-year history as a wholesaler, perfectly blending tradition and innovation.

Yondai Kikukawa is famous for its signature dish "Ippon Unagi" (One Whole Eel), which features a thick eel weighing about 300 grams. The eel is treated with water from a 200-meter deep well to remove any muddy taste, ensuring its fresh essence is preserved. The chef uses binchotan charcoal to grill it at high temperatures for a short time, achieving an exquisite texture that is crispy on the outside, soft on the inside, and smooth in fat.

The "Kikukawa Specialty Ippon Unaju" (One Whole Eel Rice Bowl) paired with a secret sauce emits a rich charcoal aroma and sweetness with every bite, leaving a lingering aftertaste. Another dish, "Gion Kikukawa Hitsumabushi," offers three ways to enjoy it: tasting it in its original flavor, adding condiments for extra flavor, and finally finishing with a refreshing tea poured over the rice, providing a delightful variety of tastes.

Kaiseki dishes like "Hinagiku Kaiseki" incorporate seasonal ingredients from Kyoto, including eel vinegared dishes and Shirayaki (grilled white eel), allowing diners to fully experience the diverse charm of eel.

The restaurant's attention to detail is evident everywhere, from the specially made Shigaraki pottery to locally roasted Kyoto tea, all showcasing a commitment to quality. It is recommended to make a reservation in advance through the official website to ensure you can immerse yourself in this dual feast of eel and Kyoto's charm!

松乃鰻寮

Located in Iwakura Kinosato-cho, Sakyo-ku, Kyoto, 松乃鰻寮 is a culinary secret where time slows down. As a separate villa of the main store "Matsuno" in Gion, this purely Japanese building designed by ceramic artist Ueda Koji resembles an ancient and picturesque painting. Walking along the stone path shaded by bamboo groves, you are greeted by a sturdy wooden gate and a house built with zelkova wood, exuding a strong Showa-era charm. The interior space features tatami mats and washi paper screens, complemented by folk craft utensils personally selected by Ueda, with every detail telling the story of founder Matsuno Rika's dedication to craftsmanship and cuisine.

松乃鰻寮 is renowned for its eel dishes, featuring fresh live eel delivered directly from Lake Hamana, paired with Koshihikari rice from Kyoto and seasonal Kyoto vegetables, showcasing the ultimate essence of Japanese cuisine. The signature dish "うなべ" (unabe) is a unique offering available only at the Rakuhoku branch.

A steaming earthen pot is served at the table, and the rich aroma of eel fills the air. The broth is simmered with eel bones, incorporating Kujo green onions and kudzu noodles, creating a simple yet profound flavor that lingers in the memory. Another must-try dish, "鰻重" (unaju), uses traditional sauce and is repeatedly grilled to achieve a crispy exterior and tender interior; the moment it melts in your mouth, the sweet and salty sauce harmonizes perfectly with the eel's fat, leaving a lasting impression.

"鰻の湯引き" (Yubiki) showcases the fresh sweetness of eel with a refreshing texture, paired with shredded ginger and soy sauce, light yet layered, making it especially suitable for summer tasting. The restaurant also offers the "鰻づくし" (Unadukushi) set, exploring the delicious possibilities of eel from grilled to rice porridge.

美登利

In the tranquil residential streets of South Kyoto, 美登利 quietly upholds the tradition of eel cuisine for over half a century. Located just a 6-minute walk from Kintetsu Toji Station, this restaurant has been renowned since its opening in 1952 for its Kansai-style grilled eel technique, perfectly combining the freshness of domestic eel with a special sauce, attracting countless food lovers.

The signature dish "Unajū" features a double-layer eel design, with finely sliced eel hidden between rice, topped with a whole piece of aromatic grilled eel, served with liver soup and pickles, greatly enhancing the sense of satisfaction. The Kansai-style grilling does not involve steaming; instead, it is directly grilled over gas flames, resulting in crispy skin and tender meat, with a rich aroma that complements the secret sauce passed down for 60 years. This sauce is made by simmering eel heads, rich yet not overly sweet, with a mildly spicy flavor that seeps into the rice, leaving a lasting aftertaste.

The "Hitsumabushi" offers three ways to enjoy it: first, taste it in its original flavor, then add condiments, and finally pour special broth over it, transforming it into chazuke, with each bite providing a surprise for the taste buds. Additionally, the restaurant's "Kotsu Senbei" (bone crackers) are crispy and delicious, making them the perfect snack to accompany drinks, and are very popular among customers.

The owner, Kazuharu Matsuura, trained under the famous Kyoto restaurant "Hyotei," infusing the essence of kaiseki cuisine into eel dishes, and together with his son, Ginga, they safeguard this heritage. If you're looking to enjoy a leisurely lunch around Toji, 美登利 is an unmissable choice, allowing you to experience the warmth and depth of Kyoto's culinary delights.

京極かねよ

Located in the new shopping district of Kyoto, 京極かねよ has been a culinary legend since the end of the Meiji era. This Michelin-recommended eel restaurant embodies the artisan spirit of "three years for skewering, eight years for filleting, a lifetime for grilling," transforming eels from Kyushu into a symphony of flavors. Stepping into this wooden building from the Taisho era, with red lanterns swaying and the air filled with the enticing aroma of binchotan charcoal grilling, feels like traveling back to Kyoto a century ago.

京極かねよ's signature dish, "Kintsu Don," is a classic creation that combines Edo-style grilled eel with Kyoto-style thick omelet. The thick omelet, like a golden cloud, covers the eel glazed with a century-old secret sauce, intertwining with the richly flavored rice to create a layered texture. The eel's skin is crispy, and its flesh tender, paired with the sauce's subtle sweetness and the omelet's smoothness, making each bite a harmonious delight.

The chawanmushi features eel, chicken, and lily root, offering a warm, smooth mouthfeel and exuding a delicate aroma of Japanese dashi that lingers on the palate. The restaurant also offers an "Eel Kaiseki" (reservation required), which includes kabayaki, shirayaki, liver grilled, and several exquisite side dishes, perfect for those looking to deeply experience the charm of eel.

In addition to the food, the atmosphere at 京極かねよ is also a highlight. Every last Monday of the month, the restaurant hosts "Kaneyo Yosai," combining rakugo performances with dining, adding a cultural flair to the dining experience. The staff is friendly and attentive, and the menu is available in English, Chinese, and Korean, making it convenient for international travelers. Whether for a relaxed lunch or a leisurely evening date, this place allows guests to feel the profound heritage of an old Kyoto establishment.

味彩 のと与

Located on the second floor of the 味彩 のと与 in Kyoto's Nishiki Market, this restaurant exudes a strong traditional Kyoto townhouse atmosphere. Established in 1912 (the 45th year of the Meiji era), this long-standing restaurant is famous for its Kansai-style eel dishes grilled over binchotan charcoal.

The signature dishes are "Unadon" (grilled eel rice bowl) and "Ajisai Unagi Gozen" (grilled eel set meal). They use high-quality eel from Toyohashi City in Aichi Prefecture, which is slowly grilled over low heat with binchotan charcoal, resulting in a crispy skin like a thin pancake while the inside remains tender and juicy. Paired with a century-old secret sauce that is sweet and savory, it perfectly seeps into the distinct grains of Kyoto rice, making every bite intoxicating.

Highly recommended is the "Kabayaki Mushi," which can be enjoyed in three ways: original flavor, with chopped green onions and nori, and finally topped with warm dashi broth to transform into chazuke rice, offering rich layers of flavor that leave a lasting impression. Additionally, the "Unagi Liver Grilled" is prepared with binchotan charcoal, free of any fishy taste and rich in vitamin A, making it an excellent pairing with sake or shochu. The side dish "Koi Uwashiri" showcases Kyoto's meticulous approach to river fish cuisine with its refreshing taste.

The restaurant is located in the heart of Nishiki Market, making it easily accessible, just a 6-minute walk from Karasuma Station, and is perfect for inclusion in a Kyoto food tour. It is recommended to make a reservation online in advance, especially during busy holiday periods when seats can be hard to come by.

Unagi・Hitsumabushi Sumiyagura Kyoto Shijo Kawaramachi Store

The Unagi・Hitsumabushi Sumiyagura Kyoto Shijo Kawaramachi Store, located on the 8th floor of the Kyoto Kawaramachi Garden food court, is famous for its Kansai grilling technique, carefully selecting fresh eel and grilling it over binchotan charcoal to create a crispy exterior and tender interior for an exquisite texture.

“Hitsumabushi” (eel rice) is a must-try for every food lover. This classic dish is known for its three ways of eating: first, savor the original flavor of the eel to experience the smoky aroma from the binchotan and the subtle sweetness of the secret sauce; next, add green onions, wasabi, and other condiments to enhance the layers of flavor; finally, pour on some dashi broth to transform it into chazuke, with a warm texture that leaves a lasting impression.

“Omi Beef and Eel Duo” perfectly combines the Omi beef, a specialty of Shiga Prefecture, with eel, blending the tender meat with the smooth eel for a luxurious experience. The “Unatama Ju” (eel and egg rice box) features soft, fluffy eggs paired with fragrant grilled eel, simple yet filled with happiness. The “Kyoto-style Stone-Grilled Rice” during lunch hours attracts many tourists with its affordable price, served with chawanmushi or side dishes, offering great value for money.

Freshly slaughtered eel every day ensures the best quality, and the secret sauce is not overly sweet, perfectly highlighting the deliciousness of the eel. The restaurant is just a 1-minute walk from Kyoto Kawaramachi Station, making it convenient for a satisfying meal while shopping.

うなぎ四代目菊川 京都駅ポルタ店

Located on the 11th floor of The CUBE directly connected to Kyoto Station, Unagi Yondaime Kikukawa Kyoto Station Porta Store has a 90-year history and is operated by the fourth generation of the long-established wholesaler Nakasho Shoten. With a deep understanding of eel and a craftsman's spirit in selecting ingredients, they create the mouthwatering "Ippon Unagi."

Carefully selected large eels weighing about 300 grams are grilled over charcoal with precision (not steamed, directly grilled), resulting in a crispy exterior and tender interior. With each bite, the fat melts in your mouth, delivering a symphony of exquisite textures. The signature dish "Ippon Unagi Juu" features a whole eel laid over rice, paired with a secret sauce passed down for 90 years, achieving a perfect balance of sweetness and saltiness with a rich aroma that keeps you coming back for more.

"Hitsumabushi" showcases Nagoya's flavor and can be enjoyed in three ways: original, with condiments (seaweed, green onions, wasabi), and as ochazuke with special broth poured over it, offering different surprises in every bite. The restaurant also offers the "Yondaime Kikukawa Gozen," which includes grilled eel, sashimi, and side dishes, perfect for those wanting to sample a variety of flavors at once. The takeout "Ippon Unagi Juu Bento" is an excellent companion for travelers on the Shinkansen on their way home.

Locally roasted tea, carefully selected Japanese sake, shochu, and even wines that surprisingly pair well with eel enhance the dining experience. With its convenient location at Kyoto Station, whether you are a traveler just arriving in Kyoto or a foodie preparing to leave, this is a culinary stop you won't want to miss.

鰻割烹まえはら

Located next to the Kyoto Imperial Palace, in the tranquil alleys of Marutamachi, 鰻割烹まえはら is a kaiseki restaurant that takes traditional Japanese eel cuisine to the next level. It was awarded a Michelin star from 2009 to 2012. Entering this charming Japanese house, you will find rustic wooden decor and a green courtyard, complemented by soft lighting, creating a serene and elegant dining atmosphere.

The restaurant insists on using domestic eel from Aichi Mikawa Isshiki, Kochi Tosa, and Kagoshima Osumi, known for its delicate texture and rich flavor. Chef Nomura, with 50 years of honed skills, carefully fillets and skewers each eel, first grilling it and then steaming it, using the Kanto style to make the eel melt in your mouth, tender and smooth. The signature dish "Eel Shabu-Shabu" is exceptional, with thinly sliced eel lightly swished in kombu broth, preserving its fresh sweetness, paired with a secret sauce that delivers a stunningly refreshing taste.

Another classic, "Unaju," features high-quality rice delivered directly from Azumino, topped with slowly grilled kabayaki eel, drizzled with a secret sauce passed down since the restaurant's establishment, creating a delightful interplay of sweet and savory flavors that leaves a lasting impression. The restaurant also offers exquisite small dishes such as "Eel Dashi Tamagoyaki."

Drink pairings range from classic sake to carefully selected champagne and wine, each complementing the rich flavors of the eel. The "Ai no Se" is particularly recommended; this original dish features both kabayaki and shirayaki eel served in one box, allowing you to enjoy a dual taste experience at once.

嵐山 うな秀

Located in Arashiyama, Kyoto, just a one-minute walk from JR Saga-Arashiyama Station, 嵐山 うな秀 is a newly opened eel specialty restaurant as of June 2024. It is a must-try culinary experience during your visit to Arashiyama. Step into this restaurant, which has been renovated from a traditional Kyoto townhouse, featuring comfortable tatami seating and spots overlooking a koi pond in the garden, allowing you to feel the tranquility and elegance of Arashiyama.

嵐山 うな秀 is renowned for its Kansai-style grilling technique, carefully selecting high-quality domestic eel from Mikawa Isshiki in Aichi Prefecture, which is meticulously grilled over charcoal by skilled artisans to achieve a perfect texture of crispy skin and tender flesh. The signature dish "Red and White Box" combines two flavors of grilled eel in one box, with the grilled eel paired with a 20-year secret sauce that is rich and sweet; the white grilled eel is simply seasoned with salt and wasabi to highlight the natural deliciousness of the eel.

The "Hitsumabushi Upper" is also a popular choice, enjoyed in three stages: first savoring the original flavor, then adding condiments, and finally transforming it into a tea rice dish with broth, each bite bringing different surprises. The restaurant uses exclusive Koshihikari rice from the renowned Kyoto rice shop Hachidaime Gihei, with the rice grains being crystal clear, complementing the rich flavor of the eel perfectly. For those who enjoy creative cuisine, the "Unagyu Box" combines domestic beef with eel, creating a delightful clash of meat and seafood flavors that lingers in the memory.

The restaurant also offers facilities suitable for families, allowing strollers and providing private rooms. Whether you're on a cherry blossom or autumn foliage tour in Arashiyama or seeking a luxurious feast for your taste buds, this place can meet your expectations.

いづもや

Located at the entrance of Pontocho on Shijo in Kyoto, いづもや is a long-established restaurant founded in the 5th year of the Taisho era (1916), renowned for its Edomae-style eel dishes and exquisite kaiseki cuisine. Strolling along the narrow alley of Pontocho, filled with the charm of Kyoto, you can see the prominent sign of いづもや. The restaurant is situated by the Kamo River and offers a famous kawadoko (river dining) experience during the summer months (from May to October), where guests can enjoy top-notch cuisine while listening to the gentle sounds of the river, immersing themselves in the poetry and romance of Kyoto.

Focusing on Edomae eel cuisine, it uses a secret sauce passed down since the Taisho era, paired with carefully grilled Kishu binchotan charcoal. The eel has a crispy skin and tender meat that melts in your mouth, exuding a rich aroma of charcoal and the sweetness of the sauce. The signature "Unajyu" comes in three portion sizes: Matsu, Take, and Ume. Whether it's the luxurious Matsu or the economical Ume, each bite reflects the dedication of the artisans.

The "Natsuyasumi Kaiseki" includes ten exquisite dishes, from the first course to the seasonal ingredients showcasing the beauty of Kyoto's four seasons, appealing to both the visual and taste senses. The mini eel rice bowl at the end is particularly delightful. Additionally, the "Hyotan Bento" during lunch hours, with its rich combination of Kyoto cuisine at a reasonable price, is very popular among families. It comes with a small portion of eel or sukiyaki, allowing diners to experience the delicacy and variety of Kyoto's culinary offerings.

With a five-story design, the upper floors offer a unique view of Daimonji Mountain. Whether you want to taste authentic eel or experience the unique charm of kawadoko, this place will leave you with satisfying memories.