If you want to eat unagi (freshwater eel) in Aichi Prefecture, start here! 20 popular spots by area

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At Hitsumabushi Hanaoka, you can enjoy unaju (grilled eel over rice in a lacquered box) and hitsumabushi (Nagoya-style grilled eel over rice) made with high quality extra large eel. They also use rice grown locally in Aichi for the meal.

The walls inside the restaurant are covered with many autographs from celebrities, and it is such a popular spot that lines form even before it opens.

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For hitsumabushi (grilled eel over rice served in stages), you can choose the size of the eel, such as Jo (one whole eel) or Premium (one and a half eels).

The eel skin has a crisp texture, and the savory aroma is said to be irresistible. The sauce is rich but not too sweet, and it goes perfectly with the rice.

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One thing that sets the hitsumabushi (grilled eel over rice eaten in several ways) here apart is that it comes with umeboshi (pickled plum). Hitsumabushi is usually divided into four servings so you can enjoy different flavors, but here it is divided into five, with the fourth serving eaten as ume chazuke.

The sweet and tangy umeboshi adds a fresh note to the eel and makes it even more delicious, according to diners.

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At Unagi no Shiromura, you can enjoy new creative eel dishes that stay true to tradition while fitting today’s tastes.

The interior also has a stylish feel, blending a Japanese-style space centered on wood and washi (Japanese paper) with modern touches. From the Private rooms, you can look out on the stone lanterns and greenery in the inner garden.

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When you order eel, they prepare it on the spot after taking it from the fish tank inside the restaurant. The unagi (eel) they use comes from Mikawa Isshiki in Aichi Prefecture, and it is said to have high quality fat and great flavor.

The "Katsu-unagi Hitsumabushi" comes not only with the usual condiments and dashi, but also with marinated egg yolk in soy sauce and tororo (grated yam).

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You can also try the rare jukusei unagi (aged eel) ozukuri (sashimi-style slices). Eaten with soy sauce and wasabi just like other sashimi, it lets you enjoy its crunchy texture and the eel’s natural savory flavor.

Some people say the first-time experience becomes addictive, and they keep coming back for it.

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Sumiyaki Unagi Kashiwa Toga is an unagi (freshwater eel) specialty restaurant tucked away on a side street, a 5-minute walk from Sakae Station in Nagoya's downtown area.

The restaurant is a renovated old machiya (traditional townhouse), giving it a distinctly Japanese feel. From the window seats, you can enjoy your meal while looking out over a small garden.

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The eel in the hitsumabushi (grilled eel over rice served in several ways) is said to have skin grilled to a crisp, with such a great texture that it almost feels like a waste to turn it into ochazuke (rice with tea or broth).

The fillet is large and thick, so it feels very satisfying, according to reviews.

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In addition to eel dishes, you can also enjoy dishes made with Nagoya Cochin (Aichi's branded local chicken), a specialty of Aichi Prefecture.

The "Chu Kogane Unaju (eel rice box) with Nagoya Cochin tamagoyaki (Japanese omelet)" comes with tamagoyaki, and they say the rich eel sauce goes perfectly with the omelet, which brings out the natural flavor of the ingredients.

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At Sumiyaki Hitsumabushi Unagi Munagi, you can enjoy hitsumabushi (grilled eel over rice eaten in several ways) that is carefully grilled, with the heat level and timing of the sauce adjusted to match the character of each eel.

The restaurant is located in the basement, but the inside is said to be spacious and comfortable.

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The "Tabekurabe Kohaku-ju (red and white comparison box) <two-tier box>" is a menu item that lets you enjoy both classic hitsumabushi (grilled eel over rice) and shirayaki (eel grilled without sauce) hitsumabushi.

The shirayaki is eaten with the set sudachi (Japanese citrus) and salted sauce ankake. It is said to be lighter and easier to eat than regular hitsumabushi.

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The luxurious looking kinpaku-mabushi-ju (rice box topped with gold leaf) is also worth checking out. When you open the golden container, the first thing you see is gold leaf used so generously that it almost hides the eel.

The eel is grilled until crisp, and it is said to pair perfectly with the soft, plump rice.

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Hiru Dake Unagiya Sakae Honten is, just as the name suggests, an unagi (freshwater eel) specialty restaurant open only at lunchtime. By sharing a restaurant space with an izakaya that operates only at night, it keeps prices easy on the wallet.

It is nice that you can casually enjoy high quality unagi in a relaxed atmosphere.

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The specialty here is "Fuji Mountain," made with a lavish 2 whole eels. You can choose from unaju (grilled eel over rice in a lacquered box), una Rice bowl, or hitsumabushi (eel rice with condiments and broth), and the photo shows the "Fuji Una Rice bowl."

The thick cuts of eel are said to be thoroughly grilled over charcoal, giving them a great smoky aroma. The sweet-savory sauce and the slightly firm cooked rice are also said to be excellent.

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The Fujitama Rice bowl, where you can enjoy both unagi (eel) kabayaki and "umaki (rolled omelet with eel)," is also a filling menu item that feels like a good deal.

The umaki is said to be fluffy and tender, while the kabayaki has a nice crisp outside and soft inside texture.

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At Hitsumabushi Ichiyo, you can enjoy eel prepared with original techniques, without being bound by the traditional Kansai-style and Kanto-style methods.

The seating includes Private room and Semi-private room options, which adds to the appeal by letting you enjoy your meal in comfort in a calm atmosphere.

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The eel in hitsumabushi (grilled eel on rice served in stages) is said to be grilled and steamed repeatedly, giving it a crispy outside and a tender, flaky inside.

The usual way to enjoy it is to eat the first bowl as is, then the second with yakumi (condiments), changing up the way you eat it as you go, but some say it is so good that they ended up eating the whole thing just as it was.

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The kimoyaki (grilled eel giblets), made by thoroughly cleaning and grilling eel innards, is also said to be tasty with no off notes. The "Kimo-iri Hitsumabushi," topped with plenty of kimoyaki over hitsumabushi (Nagoya-style grilled eel on rice), is also recommended.

The fragrant, pleasantly bitter kimo makes a nice accent to the hitsumabushi and is said to make it even more enjoyable.

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This is the Sakae branch of Unagi Yondaime Kikukawa, a long-established restaurant founded in 1932. You can enjoy traditional unagi (freshwater eel) dishes prepared with trusted know-how in sourcing, filleting, and grilling.

It is conveniently located inside the commercial building "BINO Sakae," just a 1-minute walk from Sakae Station, making access easy.

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This restaurant’s specialty is an eye-catching kabayaki (grilled eel glazed with sweet soy sauce) made from one whole eel grilled as is.

The "Unagi Yondaime Kikukawa Ippon Hitsumabushi" is as filling as it looks, and the deep, rich flavor of the eel is said to be especially good.

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In addition to hitsumabushi (grilled eel over rice) and unaju (grilled eel box meal), they also offer Gozen set menus that come with "umaki" eel rolled in omelet, "kimosui" clear soup made with eel innards, and sashimi.

Among them, the umaki is said to be juicy and refined in flavor.

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Unagi no Unayasu Nishiki Ten is a place where you can casually enjoy unagi (freshwater eel).

It has a casual style where you first buy a ticket from the vending machine, then go pick up your order when you are called.

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The menu has all the classics, including unadon (eel Rice bowl), hitsumabushi (grilled eel over rice with condiments and broth), and kimosui (clear soup with eel liver). The photo shows the "Hitsumabushi Special (3 pieces)".

The eel is tender and delicious with no complaints, according to reviews.

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This is the "Una Rice bowl Toku (3 pieces)." The grilled unagi (freshwater eel) is nicely plump, and the sauce soaks in well.

Sauce, sansho (Japanese pepper), ichimi (ground chili pepper), and shichimi (seven spice chili blend) are available at the table, so you can add more to taste.

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Unagiya Shibafukuya is a restaurant opened by a chef who grew up in a family of eel farmers and trained for 15 years at the well known restaurant Unafuji.

Along with traditional eel dishes, it also offers unusual menu items such as "Stamina Mabushi" and "Mabushiba Rice bowl."

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The most popular item is the standard "unagi jo-don (premium eel Rice bowl)." It comes topped with plenty of thick, meaty eel. As you keep eating, you will apparently find eel tucked inside the rice as well.

This dish is said to offer simple, satisfying flavor, with the full umami of the eel coming through.

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The "Mabushiba Rice bowl" is a luxurious menu item that lets you enjoy both hitsumabushi (grilled eel over rice with condiments and broth) and unagi-don (eel Rice bowl) in a single Rice bowl, so you can enjoy the contrast in flavors.

The thick cut eel has a crisp outside and soft texture, with just the right level of grilling. Adding sansho (Japanese pepper) from the mill brings out the aroma even more.

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What makes Unazen appealing is that you can enjoy both Kanto-shiki (Kanto-style) and Nagoya-shiki (Nagoya-style) eel. Kanto-shiki is soft because it is steamed over high heat, while Nagoya-shiki has a fragrant finish because it skips the steaming step.

They start grilling only after you order, so you can enjoy both freshly made.

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This is Kanto-shiki (Kanto-style) soft hitsumabushi (grilled eel on rice served in several ways). It has a rich, moist texture and tender eel. The sauce is said to be lightly sweet and clean in taste.

At Unazen, this is a menu item that has been loved since the restaurant first opened.

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The "Sumiyaki Nagoya-shiki Hitsumabushi (charcoal-grilled Nagoya-style hitsumabushi)" is a menu item where you can enjoy Nagoya-style eel.

The skin is grilled until crisp, and it is said to have reliably good flavor. The eel is thick and hearty, and the dish is known for being very satisfying.

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At Unagi Washoku Shirakawa Meieki Ten, you can enjoy eel dishes made with a traditional tare sauce that they have kept using for decades. Its rich flavor stands up well to the dashi, making it ideal for hitsumabushi (grilled eel on rice with condiments and broth).

They also have several fully private rooms, so you can enjoy your meal in a calm setting.

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Shirakawa's hitsumabushi (eel over rice eaten in several ways) is said to be outstanding, with well grilled eel coated in a rich sauce.

Made with Special eel, it is popular for tasting great whether you enjoy it simply as is, add fragrant green onions and sansho (Japanese pepper), or pour broth over it and eat it like ochazuke (tea over rice).

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For people who want to enjoy a good balance of different items, the "Ladies' Set" is popular. It comes with a mini hitsumabushi (grilled eel on rice served in several ways), along with salad, chawanmushi (savory steamed egg custard), soup, and dessert.

Some rave that the rice portion is just right, and with so many items included, it feels like a great deal.

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Hitsumabushi Nagoya Bincho Daimyo Nagoya Building Ten is an unagi (freshwater eel) specialty restaurant on the 3rd floor of the office and commercial complex Daimyo Nagoya Building, directly connected to Nagoya Station.

From the window seats, you can enjoy the view of the area in front of Nagoya Station, Aichi’s largest transportation and commercial hub.

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This is the hearty Jo-unagi Hitsumabushi, made with one whole eel.

It is grilled with a sauce made from tamari shoyu (rich soy sauce), giving it a crisp surface and a tender inside. It also goes great with the yakumi (condiments) and dashi (broth), so you can enjoy it to the last bite without getting tired of it.

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Another nice point is the wide selection of drinks. Of course they have Japanese sake, and you can also enjoy pairings with wine, which is rare for washoku (Japanese cuisine).

The photo shows the champagne "Taittinger Brut Réserve" and "hone-senbei (crispy fried fish bones)," which is perfect as a snack.

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Bincho Esuka Ten is an unagi (eel) specialty restaurant located in the Eska underground shopping arcade, directly connected to Nagoya Station. Close to the Shinkansen exit, it stays busy with people stopping by before or after traveling to and from Aichi.

Its hitsumabushi (grilled eel over rice eaten in several ways), slowly grilled by skilled chefs over binchocho (high-grade white charcoal), is especially popular.

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Inside, you can watch the artisans grill through the glass. Reviews say it never gets old watching them grill unagi (eel) one after another on large skewers, starting from the raw state.

You can also find reviews saying that even the wait for it to finish grilling is part of the fun.

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A recommended dish is the "Jo Unagi Hitsumabushi," made with one whole unagi (eel). The surface is crisp, while the meat inside is so tender it gently falls apart.

The dashi broth for ochazuke is light and fragrant, and it is well known for letting you enjoy the dish deliciously to the very last bite.

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"Unagiu Okafuji" is an unagi (eel) specialty restaurant about a 3-minute walk from Fushimi Station. Carrying on the techniques of the famous Unafuji, it serves carefully crafted eel dishes with attention paid to everything from selecting the eel to cooking it.

The interior is spacious and comfortable. There are also Private room Sunken kotatsu seating areas that are perfect for a Special day.

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A popular choice here is the "Jo hitsumabushi (premium eel over rice to enjoy in several ways)." The skin is nicely grilled and fragrant, while the meat is juicy, so you can enjoy a crisp outside and tender inside texture.

The unagi (eel) is of course excellent, and it comes with plenty of rice as well, making it a filling dish that leaves you fully satisfied.

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The unusual “shirayaki (grilled eel without sauce) Jo Hitsumabushi” is also popular with people who want to enjoy the eel’s natural flavor.

Its light salty taste feels fresh, and the eel is said to be melt-in-your-mouth tender. Adding a little wasabi makes the umami stand out even more and taste even better.

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Hitsumabushi Towa Nagono Honten is a restaurant about a 10-minute walk from Marunouchi Station. You can enjoy unagi (freshwater eel) in a charming space set in a renovated machiya (traditional townhouse).

Near the entrance, you can also watch the chefs at work grilling. The restaurant is also well regarded for its chicken and egg dishes made with Aichi's Okumikawa jidori (local free-range chicken).

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The recommendation is the "Toku Hitsumabushi." It is a hearty dish with so much unagi (freshwater eel) that it spills over the ohitsu (wooden rice container).

The unagi has a soft, tender texture, and when you bite into it, the rich flavor is concentrated and incredibly good. The sauce is not too sweet and has just the right balance, making it easy to keep eating with the rice.

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The dessert Nagoya Cochin (premium Japanese chicken breed) pudding is also popular. It is said to be rich, creamy, and smooth, yet not overly sweet, so it is easy to enjoy.

Many people say they were surprised by the quality, and some liked it so much that they ordered takeout portions for their family.

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At Unagi Ryori Sawamasa, you can enjoy eel dishes made with a secret tare (sauce) that has reportedly been used for 140 years. They adjust how the eel is grilled based on the climate and other conditions, as well as the dish, so it is served at its best.

Inside, the soft lighting creates a calm atmosphere.

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The popular menu item hitsumabushi (grilled eel over rice served in stages) is said to be outstanding, with a crisp grilled surface, tender flesh, and a sauce that is not too sweet.

Many people also said they were impressed by the tasty dashi (Japanese soup stock) used for the ochazuke. Its refined flavor brings out the rich taste of the eel.

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The "shirayaki (grilled eel without sauce)" prepared without any seasonings or tare sauce is also a popular item to go with drinks.

With salt, wasabi, or soy sauce, you can enjoy the natural flavor of the eel itself. It is said to be grilled just right, and the texture of the fragrant, crispy skin is excellent.

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Sumiyaki Unafuji Shirakabe Bettei is a famous restaurant with group restaurants mainly in Aichi as well as in Tokyo and Kansai. At Shirakabe Bettei in Nagoya City, you can enjoy the flavors of Unafuji in a charming Japanese style setting.

At the entrance hangs a large noren (traditional fabric shop curtain) with the character for “eel” written on it, giving the restaurant a refined appearance.

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If you want a meal with a more Special feel, we recommend reserving the fully private room “Shinobiguchi,” which faces the inner garden.

You can take your time and enjoy authentic unagi (eel) while looking out at the greenery of the inner garden and the impressive koi swimming in the pond.

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The menu features classic Rice bowl dishes, hitsumabushi (grilled eel on rice that can be enjoyed in several ways), and jubako (tiered lacquered boxes), among others. The "Jo Unaju" comes with a large piece of unagi (eel) laid on top so generously that it almost spills out of the box.

It is said to have no off notes at all, and the eel is cooked to just the right point, with a tender texture.

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The interior is modern and upscale, with a calm and relaxing atmosphere.

At the counter seats, the eel grill is right in front of you, so you can enjoy your meal while watching the chef at work. They even use a hair dryer in the grilling process.

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The eel dishes at Unashun are said to be a safe bet no matter which one you choose.

This is the "Premium Rice bowl." The rice, soaked with a rich sweet-savory sauce typical of Nagoya, brings out the good flavor of the eel, creating a perfect balance.

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Unagi no Shiromura Kasugai serves live eel from Mikawa Isshiki (a famous eel-producing area), preparing it fresh to order. Mikawa Isshiki in Aichi Prefecture is a well-known eel-producing region with 100 years of history.

They use high-quality eel raised there, rich with good fat, and finish it with their own "konashi-yaki" grilling method for a crisp outside and tender texture inside.

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The eel at Unagi no Shiromura has also been offered to Ise Jingu Geku (Ise Grand Shrine Outer Shrine). Geku offering means that producers present a carefully made item to Toyouke Omikami, the deity who watches over food in Japan. A Geku offering is proof of a pledge to honest craftsmanship.

A kamidana (household Shinto altar) is also installed inside the restaurant.

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This is the "Katsu Unagi Hitsumabushi Nami." Unlike regular hitsumabushi, it comes with marinated egg yolk in soy sauce.

When you turn it into tamago kake gohan (rice with raw egg), the egg mixes with the eel sauce and tastes great.

Maruya Honten Chubu Kokusai Kuko Ten is an unagi (freshwater eel) specialty restaurant located inside Chubu Kokusai Airport Centrair in Tokoname, Aichi Prefecture.

It has counter seats right in front of the runway, so you can enjoy your meal while watching planes take off and land.

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This is the Jo Hitsumabushi, made with one whole unagi (freshwater eel). The eel is grilled to a crisp finish, and it goes perfectly with the sauce and dashi broth, making you want to savor it to the very last bite.

They also offer a smaller portion called Mini Hitsumabushi, which is easy to order and popular with people who also want to enjoy drinks or other a la carte dishes.

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The Gozen set menu that comes with hitsumabushi (grilled eel on rice eaten in several ways), along with sashimi and tempura, is also popular. They also offer limited seasonal menus, and this one is the "Summer Hitsumabushi Gozen set."

Each dish is carefully prepared, and it is said to be very satisfying.