Unagi
Unagi (うなぎ) is freshwater eel. Not to be confused with anago (saltwater eel), unagi has a rich, fatty flavor that lends itself well to grilling. Unagi may be prepared in a variety of ways, but the most popular style is called kabayaki in which the unagi fillets are grilled and basted in a savory sweet sauce. Places famous for unagi include Lake Hamanako, Tokyo and Narita.
Unagi is served year round; however, it is especially popular during the summer months due to properties thought to increase stamina and heat tolerance. Grilled unagi is almost always accompanied by a container of powdered sansho (Japanese pepper) which has a strong, astringent flavor that helps balance the fattiness of the eel. Take care to use sansho sparingly lest it overpower the dish.
Unagi is most commonly served as one of the following dishes:
Where to find unagi
Unagi is best experienced at unagi specialty restaurants called unagi-ya, but it can also be occasionally found at other restaurants, such as shokudo. Typically available from around 3000 yen, unagi is a relatively expensive dish, and a recent drop of unagi populations inside and outside of Japan is unlikely to change that situation anytime soon.
Questions? Ask in our forum.
Restaurants
-
-
![]()
Udatsu Sushi (Tokyo)Awarded One Star in 2024 - People from around the world visit to experience Mr. Udatsu's sushi. Inside the restaurant, which resembles an art gallery with its modern decor and numerous artworks, guests can enjoy sushi crafted from the highest quality ingredients. While the foundation is traditional nigiri, the menu also features original creations born from the chef's relentless curiosity and innovation.View on JapanEatinerary -
![]()
Waketokuyama (Tokyo)Awarded One Star in 2025 - With a meticulous focus on allowing guests to enjoy seasonal ingredients at their peak, the menu changes approximately every two weeks. The signature dish, "Grilled Abalone with Seaweed Aroma," features thick slices of abalone generously coated in a rich liver sauce, offering an exquisite taste of the sea.View on JapanEatinerary -
![]()
Sushiroku (Osaka)Awarded One Star in 2024 - A cozy, family-run restaurant managed by a husband and wife. They are deeply committed to perfecting their shari (sushi rice) and use two types of vinegared rice tailored to complement each topping. Since 2019, the restaurant has consistently earned stars.View on JapanEatinerary -
![]()
Fry-ya (Tokyo)Exquisite fried dishes crafted by a head chef with experience earning stars in both Switzerland and Japan. The remarkably light tonkatsu is a favorite not only among Japanese diners but also among visitors to Japan. With the theme of "small portions, many varieties," guests can enjoy sampling a wide selection of tonkatsu in smaller portions.View on JapanEatinerary -
![]()
Sushi Hayashi (Kyoto)Awarded One Star in 2024 - A unique sushi restaurant that blends traditional Edomae (Tokyo-style) sushi with Kyoto-style sushi, such as mackerel sushi and steamed sushi, in its courses. The head chef, who trained as a sushi artisan in Switzerland, carefully selects Swiss wines, making them a perfect pairing to enjoy with the meal.View on JapanEatinerary -
![]()
Hikarimono (Tokyo)With a prime location and quality that rivals high-end sushi restaurants, this restaurant maintains the goal of being a place for everyday dining. It offers a casual and relaxed atmosphere, free from stiffness or formality. The signature "Hikari-maki," featuring ingredients such as sardines, pickled plum, and bettarazuke (sweet pickled radish), boasts unique flavors that are especially popular among international visitors.View on JapanEatinerary -
![]()
Noguchi Tsunagu (Kyoto)Awarded One Star in 2024 - The sister restaurant of the highly exclusive Japanese cuisine establishment, Kyotenjin Noguchi. While maintaining the culinary essence of the main branch, this kappo-style restaurant incorporates ingredients from the chef窶冱 hometown in the Goto Islands. Its signature dish, Nikusui, is a masterpiece made from carefully prepared, top-quality A5-grade sirloin.View on JapanEatinerary -
![]()
TEMPURA & WINE SHINO (Tokyo)The kind of restaurant that is known only to true gourmets, serving as a sort of 'Hidden gem'. In a chic space with black walls and a ceiling adorned in gold, you can enjoy tempura with a light and elegant texture, delicately fried using refined techniques to achieve a thin, white batter that minimizes the aroma of oil. Savor tempura that maximizes the flavors of the ingredients, paired with Champagne and Burgundy wines carefully selected by the sommelier.View on JapanEatinerary -
![]()
Ginza Nominokoji Yamagishi (Tokyo)Tominokoji Yamagishi, an exclusive kaiseki restaurant from Kyoto, has opened its first location in Tokyo. Unlike its main branch, this establishment adopts an izakaya-style format, allowing diners to enjoy a more relaxed ﾃ la carte dining experience. Despite being located in Tokyo, the restaurant meticulously sources ingredients and even water from Kyoto, dedicating itself to faithfully recreating Kyoto窶冱 culinary traditions.View on JapanEatinerary -
![]()
Kitashinchi Kushikatsu Bon (Osaka)A restaurant that elevates Osaka's soul food, kushikatsu, to a luxurious level. Skilled chefs meticulously prepare each skewer using carefully selected premium ingredients such as Chateaubriand and foie gras. The skewers are fried in a custom copper pot using a unique oil blend based on cottonseed oil, enhancing the natural flavors of the ingredients.View on JapanEatinerary
-
