17 Top Unagi Restaurants in Hamamatsu: Featuring Past Tabelog 100 Winners and More

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Rin is a specialty unagi restaurant located just a 5-minute walk from Hamamatsu Station. Opened in 2020 as the second branch of Seirin, a renowned Japanese restaurant celebrated for its creative use of local Hamamatsu ingredients, Rin has earned distinctions such as The Tabelog Award and selection as one of the Tabelog 100 Unagi Restaurants.

Rin sources the finest eel available depending on the season and adjusts its preparation style, offering either Kanto-style (steamed and grilled) or Kansai-style (grilled only) unagi to best highlight the quality of the eel.

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The "Unaju with Shiroyaki" is a signature lunch menu item, allowing you to fully savor the natural flavor of the eel through the shiroyaki (grilled without sauce).

Both the sauce and grilling are meticulously adjusted each day to match the quality of the eel, ensuring you enjoy it in its finest condition.

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In the evening, Rin offers an omakase course featuring a variety of around ten different eel dishes.

The menu allows guests to experience a wide range of flavors and textures, including eel prepared in soups, ankake (thick savory sauce), and uzaku (vinegared eel and cucumber). Depending on the day, both farm-raised and wild-caught eel may be available.

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Unagi Ryori Atsumi is a renowned restaurant located in a shopping district near Hamamatsu Station. Established in 1907, it is highly regarded for serving top-quality eel dishes and has been selected for Tabelog's "Top 100 Unagi Restaurants."

The restaurant features both table and traditional tatami seating, offering a comfortable and welcoming atmosphere that balances a casual charm with ease of dining.

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The "Joju" features one and a half eel fillets covering a generous portion of rice.

The rich, soy sauce-based tare sauce has a bold flavor that perfectly complements the rice. The enticing aroma of the grilled eel skin fills the air, and there is none of the characteristic odor sometimes associated with eel.

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The "Shirajuu" features unseasoned grilled eel, allowing you to fully appreciate the natural flavor of the eel itself.

The skin is crisp while the flesh remains tender and fluffy. You can enjoy a variety of flavors by adding condiments such as yuzu kosho or sliced white scallions.

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Sumiyaki Unagi Aoiya is renowned for serving premium eel, carefully prepared to concentrate its natural flavors by soaking it in pure groundwater. The restaurant has also been selected for Tabelog’s Top 100 Unagi Restaurants.

The two-story establishment features table seating, a counter, and traditional tatami rooms, making it an ideal choice for solo diners as well as larger groups.

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The "Unaju" features eel soaked in a sweet soy-based sauce, with a caramelized, crisp surface.

The rice is made with reduced-pesticide Akita Komachi, perfectly cooked to achieve just the right firmness.

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Shirayaki is enjoyed by seasoning the grilled eel with either soy sauce or salt. The wasabi adds a fragrant touch, and pairing it with salt allows you to savor the simple, pure flavors.

If you order a rice set, the chef will drizzle their special eel sauce over the rice, enhancing the meal.

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Sumiyaki Unagi Kamo is conveniently located just a 3-minute walk from Higashi-Tsuzuki Station and a 5-minute drive from the Mikabi Interchange.

Recognized as one of Tabelog's Top 100 Unagi Restaurants, this establishment is renowned for serving exceptionally juicy grilled eel.

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The Unaju (Premium) features thick, tender eel fillets served over rice, with savory-sweet sauce and rich, flavorful fat blending together to create an irresistible dish.

A sprinkle of aromatic, spicy sansho pepper transforms the flavor, adding a sophisticated, grown-up touch.

The "Shirayaki" features a crisp skin enveloping tender, fluffy eel, offering a refined flavor reminiscent of premium white fish.

There is no trace of fishiness, and when enjoyed with ginger soy sauce, the richness is balanced for a clean, refreshing taste.

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Sakume is located on the northern shore of Lake Hamana and is renowned for serving wild eel caught fresh from the lake. The restaurant has also been selected for the Tabelog Unagi Top 100 Restaurants.

The counter seats offer a prime view of the chef grilling eel right before your eyes. Sakume is a perfect stop after exploring the sights around Lake Hamana.

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Unaju (grilled eel over rice) is made with wild-caught eel from April to November.

The photo shows the medium size, and you can see the plumpness of the eel just by looking at it. Wild eel is known for its lighter fat content, offering a clean and delicate flavor.

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The extra-large "Unaju" (grilled eel over rice) here is known for its robust, wild quality.

Weighing in at around 500 grams, it offers an impressive portion—so much so that any eel that doesn't fit atop the rice is served on a separate plate. Watching the chef skillfully prepare the eel, freshly taken from the in-store tank, is also a highlight of the experience.

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Sumiyaki Unagi Hajime is located in Maisaka, Hamamatsu, a town known for its fishing port. This restaurant has been selected for Tabelog’s Top 100 Unagi Restaurants.

Under the guidance of an experienced owner, the restaurant carefully sources premium eel to serve its guests. The modern and inviting interior creates a warm atmosphere, making it an ideal spot for dates or trips with friends.

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The "Unaju Set" is a great-value menu that lets you enjoy both classic unagi served over rice and a half-portion of grilled unseasoned eel (shirayaki).

It is recommended to first savor the delicate flavors of the shirayaki, then enjoy the kabayaki—eel lightly glazed with a sweet soy-based sauce—for a full appreciation of both styles.

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The glossy "Kimo-yaki" (grilled eel liver) is known for its mild flavor, with little bitterness or off-notes, making it easy to enjoy.

The savory sauce pairs perfectly with beer or Japanese sake, making it an ideal appetizer. Generous portions of liver are provided, offering excellent value for the price.

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Located in a quiet residential area of Mikatahara, Hamamatsu, Una Masa is renowned for serving Kyosui eel—raised with great care and minimal stress. The restaurant is highly regarded for its exceptional eel, with many customers praising the skill of the young chefs in a city known for its outstanding unagi establishments.

The interior is bright and impeccably clean, and guests can expect a warm and welcoming atmosphere.

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The "Kyosui-jo Unaju" features eel that is expertly grilled to the core, bringing out its full flavor.

The sauce is crafted with a special soy sauce, made exclusively for the restaurant by a local brewery. It is said to offer a perfect balance of sweetness and savoriness.

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The "Shirayaki" (grilled eel without sauce) allows you to fully enjoy the crisp texture of freshly grilled eel.

Special attention is given to the condiments, such as sun-dried salt from Tsushima and authentic wasabi from Shizuoka. The freshly grated wasabi is especially prized for its refreshing flavor.

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Unagi no Kantarou Shijimizuka is located northwest of Hamamatsu Station and is best accessed by bus from the station.

This renowned restaurant serves only Japanese unagi (eel), and is highly praised for its exceptional kabayaki (grilled with sauce), shirayaki (grilled without sauce), and kimo-yaki (grilled eel liver).

The interior features a stylish, modern Japanese café atmosphere, with a sophisticated palette of brown and black tones.

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The "Ichimatsu Ju" features two tiers: one with grilled unseasoned eel (shirayaki) and the other with traditional eel over rice (unaju). This luxurious set allows you to enjoy and compare both styles, and also includes seasonal fruit and a clear eel liver soup.

The eel is expertly grilled, resulting in a crispy skin with minimal charring.

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The "Kimo-yaki" (grilled eel liver) offers a delightful combination of springy and crunchy textures, topped with a rich, flavorful sauce.

Grilled over high heat to minimize bitterness, this dish pairs exceptionally well with alcoholic beverages.

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Unakichi is located along National Route 257, which extends from the Hamamatsu Station area.

This renowned restaurant features an open kitchen with a large charcoal grill, allowing guests to enjoy the lively atmosphere of eel being grilled over charcoal. With spacious seating, it is also well-suited for larger groups.

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The "Ladies' Set Meal" features a smaller portion of Unaju (grilled eel over rice), accompanied by chawanmushi (savory steamed egg custard) and fresh fruit.

With its petite serving size and palate cleansers, this set is ideal for women or those with lighter appetites.

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The "Unagi Shirayaki" is said to be exceptionally tender, allowing you to fully appreciate the natural sweetness of the eel.

It is generously topped with green onions as a condiment, and when enjoyed together with wasabi, the flavors are even more enhanced. It is also recommended to try it with just salt and sansho pepper for a refreshing taste.

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Kaba Hei is a well-known and popular restaurant located about a 10-minute walk southwest of Hamamatsu Station, nestled in a residential neighborhood. It is highly regarded for serving high-quality Japanese eel at reasonable prices.

The interior features a modern Japanese design, with bamboo and wooden latticework adorning the ceiling. Its stylish ambiance makes it an ideal choice for a date.

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The "Unaju (Take)", featuring two pieces of grilled eel, offers excellent value at under JPY 3,000.

Enjoy the distinctive Kansai-style grilling, with a crisp exterior and tender, fluffy interior.

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The "Tokumori Ju" is generously topped with so much unagi that you can hardly see the rice underneath.

Even between the layers of rice, you'll find more tender, thick, and juicy unagi, making this the perfect choice for those who want to enjoy eel to their heart's content.

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Kawana is renowned for serving eel that is both crispy on the outside and tender and flavorful on the inside. This long-standing restaurant is cherished by both locals and visitors, with many returning guests.

The restaurant offers fully private rooms, making it an ideal choice for families with children or large groups to enjoy a relaxed and private dining experience.

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The "Unaju Special" served in a golden lacquered box exudes a sense of luxury from the moment it arrives.

Featuring two layers of grilled eel, each bite is said to melt in your mouth, from the tender flesh to the delicate skin. The sauce is richly flavorful with a pronounced sweetness.

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Unagi Wasabi: Beautifully presented grilled unseasoned eel (shirayaki).

The skin is crisp, and the combination with wasabi soy sauce is exceptional. A sprinkle of sansho pepper adds a sharp, aromatic accent to the simple flavors.

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Kawamasu, located along the Yoshikawa River in Hamamatsu, began as a traditional kappo restaurant and has been a neighborhood favorite for three generations.

One of its signature features is a secret sauce that has been carefully passed down over the years. Guests can enjoy a relaxing meal in a setting that preserves the atmosphere and charm of the past.

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The condiments for "Unagi Chazuke" are simple—just green onions and wasabi—allowing you to fully enjoy the flavor of the perfectly grilled eel.

The kelp tea broth for the chazuke is also delicious with a sprinkle of sansho pepper. A mill-ground, whole-pepper version of sansho is available, letting you savor its aroma to the fullest.

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The "Kimo-yaki" (grilled eel liver), generously glazed with sauce, is known for its tender texture and complete absence of any unpleasant odor or bitterness.

Expertly grilled to perfection, the liver retains its plumpness and a pleasantly firm bite.

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Kanerin Unagi Ten is located along Prefectural Route 62, which runs through the Chuo Ward of Hamamatsu City.

This renowned restaurant is known for its eel, expertly grilled over binchotan charcoal and glazed with a house-made, continuously aged sauce. The counter and table seating are subtly partitioned, allowing guests to enjoy their meal in a tranquil, traditional Japanese setting.

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There are four types of Unaju (grilled eel over rice in a lacquered box) available, ranging from regular to special, depending on the size of the eel.

The eel is said to be exceptionally tender and melt-in-your-mouth. The sauce features a robust soy flavor that is not overly sweet, making it a perfect match for the freshly cooked rice.

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The "kimo-yaki" (grilled eel liver) is exceptionally smooth and free from any unpleasant odor. It offers a variety of textures, from crisp to tender, depending on the part used.

With its savory aroma and subtle bitterness, this dish is considered a sophisticated choice that pairs perfectly with beer.

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Located midway between Hamamatsu Station and Takatsuka Station, Unagi Oshima is best accessed by taxi.

This renowned restaurant is known for serving the rare Kyosui Unagi, a prized eel raised over two years. The atmosphere is warm and welcoming, reminiscent of a casual eatery, yet the space is kept impeccably clean.

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The rice used in the "Kyosui Unaju" is a blend of three types of Koshihikari, cooked slightly firm to perfectly complement the tender, steamed eel.

The sauce is made with local soy sauce, offering a delicate balance of sweetness and a clean, refreshing finish.

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"Kyosui Mabushi Chazuke" is a popular menu item, offering a light and refreshing way to enjoy unagi in a chazuke (rice in tea/broth) style.

Topped with condiments such as kombu kelp and green onions, the flavors of the unagi are further enhanced, bringing out its delicious depth.

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The "Unaju (Premium)" features a whole eel served over rice at an excellent value, priced in the JPY 3,000 range.

The eel is grilled to perfection with a crisp exterior and edges, releasing a burst of sweet sauce and rich fat with every bite.

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The "Unagi Chazuke" features generous cuts of eel that completely cover the rice.

The dashi broth, made with kombu kelp, offers a perfectly balanced depth of flavor. A touch of spicy sansho pepper enhances the taste of the eel.

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Located along Hirokoji Street, just steps from Hamamatsu Station, Yaotoku Honten is a long-established restaurant that has been serving customers since 1909.

The clean and inviting interior features traditional tatami seating and private Japanese-style rooms, making it a welcoming choice for families with children.

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The "Ohitsu Unagi Chazuke," featuring rich and flavorful grilled eel served over rice, is one of the restaurant's most popular dishes.

The dish is complemented by a light kombu kelp broth, which helps balance the richness of the eel. The sauce is mildly sweet and has a deep, savory flavor.

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The "Shirayaki" (grilled eel without sauce) is best enjoyed with dashi soy sauce and a touch of wasabi.

This preparation lets you fully appreciate the natural flavor of the eel, which is said to be so tender it melts in your mouth. Fresh ginger is also offered as a condiment, adding a pleasant accent to the dish.

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Unagi Fujita is a renowned restaurant known for its signature sauce, which has been carefully refined and preserved for over 50 years, since the time of its founding.

The restaurant features a modern Japanese ambiance. Table seating overlooking a traditional courtyard garden offers a tranquil setting to savor exquisite eel dishes.

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The "Unaju (Yama)" features a generous portion made with an entire eel, offering just the right amount of volume.

The eel is perfectly tender and fluffy, and when you lift the lid, you're greeted by the enticing aroma of charcoal. The rice is plump with larger grains, providing an excellent match for the savory sauce.

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The "Kimo Tempura," featuring delicately fried eel liver, is a unique menu item that many guests try for the first time here. The liver is tender with its bitterness mellowed, making it approachable even for those who typically avoid this delicacy.