[Osaka Prefecture] Popular restaurants for unagi (freshwater eel)! 20 picks mainly in Osaka City

Photograph:mayum

Sumiyaki Unafuji Osaka Umeda Ten is a popular unagi (freshwater eel) restaurant where you can enjoy thick, satisfying eel that is crisp on the outside and fluffy inside. The restaurant is on the 3rd floor of Grand Green Osaka Minamikan, about a 3-minute walk from JR Osaka Station.

Founded in Nagoya in 1995, the restaurant has expanded to multiple locations, including this one.

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They mainly use specially selected extra large ao-unagi (blue eel), which is said to be more than 30% larger than usual.

They grill it in the Kansai jiyaki (direct grilling) style without steaming, so you can enjoy its thick flesh and rich fat with a melt-in-your-mouth texture. The menu also offers plenty of variety, including Rice bowls, jubako boxed meals, and Gozen sets.

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The "kimo-yaki (grilled eel liver)" also gets high praise, and people say you can enjoy the fine, sizable liver that only comes with large eel. It has no off notes, and its plump, springy texture is said to be irresistible.

You can enjoy liver topped dishes not only as an à la carte item, but also on hitsumabushi (grilled eel over rice with condiments and broth) and Rice bowl dishes.

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Oku, about a 5-minute walk from Kyobashi Station in Miyakojima Ward, Osaka City, is a place where you can enjoy a wide range of dishes made with Domestic unagi (eel) along with a large selection of drinks.

The interior is spacious and calm, and while it feels upscale, you can still relax and enjoy your time without feeling stiff.

Photograph:よく食べる人。

They mainly use unagi (eel) from Nakamura Yomanjo in Miyazaki Prefecture. The menu focuses on course meals, but at lunch you can also order an a la carte "Unagi Rice bowl."

The unagi is slowly grilled over Tosa binchotan (Tosa white charcoal), giving it a crisp surface and plump flesh.

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For both lunch and dinner, they offer a luxurious Omakase course made with 2 whole unagi (eel).

One of the big draws is that you can enjoy unagi prepared in many ways, from classic grilled dishes to rarer fried ones. Each unagi dish is carefully crafted, and they have a reputation for being very good.

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Sumibiyaki Nedoko Shinsaibashi Honten is a kushiyaki eel skewer specialty restaurant about a 7-minute walk from Shinsaibashi Station and an 8-minute walk from Namba Station.

The interior, filled with the warmth of wood, is said to offer a refined space for adults. It looks like a great place to relax and enjoy a leisurely meal with someone special.

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They mainly use Kiso Sankawa Unagi (a domestic premium brand of eel). In the Kansai and Osaka style, it is known for its crisp skin and fluffy flesh.

If you want to really enjoy thick, meaty eel, the unaju (grilled eel over rice in a lacquered box) is recommended. Reviews also praise it for offering the classic, delicious taste of unaju.

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What makes it appealing is that you can enjoy not only classic eel dishes like unaju (grilled eel over rice in a lacquered box) and hitsumabushi (Nagoya-style grilled eel rice), but also a range of preparations such as aburi (lightly seared) and smoked.

The creative grilled eel skewers, which let you taste different cuts, are also one of the popular menu items. You can enjoy the differences in texture and flavor from one cut to another.

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Kappo Yutaka is a popular Japanese restaurant with about 50 years of history, located near Minamimorimachi Station in Kita Ward, Osaka, where guests can enjoy traditional flavors.

All seating other than the counter seats is in Private rooms, with rooms that can accommodate a wide range of party sizes from 2 to 50 people. It is well known for its relaxed atmosphere and attentive hospitality.

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If you want to enjoy an elegant course meal, dinner is the way to go, while those who want to enjoy unagi (eel) in a more casual way should opt for lunch, where you can enjoy unaju (eel over rice in a lacquered box) and set meals.

With the "Unaju Jo" ordered on this day, they seemed to enjoy the perfect harmony of the thick, plump eel, rice cooked just right, and the mildly sweet sauce.

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According to reviews, the "Unagi set meal" is also popular because you can enjoy a variety of eel dishes all at once. People say both the number of dishes and the portion size are satisfying.

Centered on unagi (eel) kabayaki, it comes with classic eel dishes such as umaki (rolled omelet with eel) and uzaku (eel with cucumber in vinegar).

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Unagi Yondaime Kikukawa Hilton Plaza West Osaka Ten, near Hanshin Main Line Umeda Station, is a restaurant run by an unagi (freshwater eel) wholesaler founded in 1932.

Inside, they offer a quiet space away from the bustle of Osaka, and it also has Private rooms where you can relax without worrying about the people around you.

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The eel is grilled over the restaurant's own binchotan (high-grade charcoal), and with the craftsmen's precise control of the heat, it is said to have a great taste where the charcoal aroma and rich flavor come together.

The photo shows the specialty "Ippon-ju," made with a whole ippon-unagi (one whole eel). It is said to have rich fat throughout the flesh, with a thick, tender texture.

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Nagoya’s famous local dish, hitsumabushi (grilled eel over rice), is also popular. The ohitsu (wooden rice tub) filled with rice is packed full with finely chopped eel laid neatly across the top.

Of course the eel tastes great, but another big draw is how you can enjoy changing up the flavor by adding yakumi (condiments) or eating it as ochazuke (rice with tea or broth).

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Tokyo Chikuyotei Minamimido Ten is a Japanese restaurant known for its calm atmosphere and authentic Japanese cuisine. Unagi dishes are especially popular, including the Unagi Rice bowl.

Located near Hommachi Station in Chuo Ward, Osaka, the restaurant is said to have a tasteful and serene Japanese interior. It also has both large and small Private rooms.

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The eel is served in the traditional Edomae (Tokyo-style) style. For first-time visitors, the "Unagi Rice bowl" is recommended so you can enjoy the eel's flavor straight.

The eel is steamed until plump, then grilled, and people praise its melt-in-your-mouth texture. The light sauce made with soy sauce and mirin is also said to be excellent.

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Hitsumabushi (grilled eel over rice served three ways), which you can enjoy in 3 different ways, is available in both Nagoya style, where the eel is grilled from raw without steaming, and Edomae style, where it is steamed first and then grilled.

The signature “Edomae hitsumabushi” is said to let you fully enjoy thick cuts of eel with excellent fat content. Some people also said it tastes lighter than the Nagoya style.

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Tokyo Chikuyotei Namba Ten is a restaurant where you can enjoy authentic Kanto-style grilled eel with a carefully made tare (sweet soy-based sauce). It has a long history dating back to its founding in Tokyo in the late Edo period.

The restaurant is located on the 7th floor of Namba Dining Maison Takashimaya Osaka, a 1-minute walk from Namba Station, and it seems you can fully enjoy your meal in its warm and soothing atmosphere.

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Even though it is in Osaka, this restaurant serves unagi (eel) in the Kanto style, where it was founded.

It is first steamed and then grilled, which gives it a flaky, tender texture. The rich unagi also goes perfectly with the secret house made sauce.

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They also offer a lineup of à la carte dishes that make it easy to enjoy unagi (eel), and the "Unagi Shirayaki" made with Special selected unagi grilled with raw soy sauce comes recommended.

This simple dish lets you enjoy the natural flavor and aroma of the unagi, with wasabi adding just the right accent.

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Sumiyaki Unagi Nedoko Fukushima Ten is an eel restaurant about a 1-minute walk from Shin-Fukushima Station in Fukushima Ward, Osaka City, where you can enjoy Domestic unagi (eel) grilled Kansai-style over charcoal with a wide range of dishes.

The interior has a high-quality atmosphere filled with the warmth of wood. If you want to enjoy the live feel of the cooking, the single-slab counter seats are recommended, where you can watch the unagi being grilled.

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They serve top grade Domestic eel shipped directly from a wholesale supplier, preparing each order fresh by filleting it only after the order is placed.

The photo shows the "Ikijime Special Unaju (Special eel rice box made with ikejime eel)," limited to just 5 servings. It is said to be thicker than regular eel, and each bite spreads rich fat and the good flavor of the sauce.

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They also offer course menus with All you can drink and seasonal course menus, so it is nice that you can choose based on your budget and the occasion.

The famous grilled eel skewers are also a must order item when you visit. They have a nice smoky aroma and are said to pair perfectly with alcohol. They are available only at dinner time.

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Takara is an unagi (eel) restaurant located about a 4-minute walk from Higashi-Umeda Station, a little away from Umeda’s busy center, and it has a good reputation for serving tasty eel dishes made with Domestic eel in a casual setting.

The dining space is compact but clean, and it is said to have a nice atmosphere.

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Reviews also say the eel served here is grilled to perfection, with a crisp skin that makes it addictively good!

The photo shows the popular menu item "unaju (eel rice box)." It seems to stand out for its fragrant aroma and plump, fresh tasting flesh. It also goes well with the sauce, which is not too sweet and has a light taste.

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Osaka’s local dishes like hansuke-dofu (tofu simmered with eel head) and unagi kushiyaki (grilled eel skewers) are also popular. They also have a wide selection of seasonal Japanese sake, so it is perfect with drinks.

The “unagi kushiyaki” is well grilled no matter the cut, giving it a crisp texture. There is a menu for (Each) part of the eel, and you can order from one skewer.

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Unagi Kushiryori Izumo Lucua is a popular spot known for its eye catching unagi (eel) Rice bowl and grilled unagi skewers. It is located in the Barchika floor on Basement 2F of Lucua 1100, directly connected to JR Osaka Station.

People say you can enjoy upscale unagi dishes here in a casual setting. The interior has a lively and energetic atmosphere.

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In addition to the standard "unaju (grilled eel over rice in a lacquer box)," they also offer unique menu items that are fun to look at.

The photo shows their signature "Unatama Rice bowl." It is topped with kabayaki (grilled eel glazed with sweet soy sauce) and dashimaki tamago (rolled omelet with dashi) made with 3 eggs. People say it is irresistible, with not only the rich eel but also the great flavor of the egg filled with the aroma of dashi.

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You will also want to order the skewered grilled menu items that use different parts of unagi (freshwater eel).

The "Unagi no Gama no Ho-yaki" lets you choose between salt or fish sauce seasoning, and it is an unagi skewer made by grilling deboned eel into a tube shape. This simple skewer lets you enjoy the natural flavor of unagi, and some reviews say it goes so well with drinks that you cannot stop.

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Hitsumabushi Nagoya Bincho Gran Front Osaka Ten is a popular spot for hitsumabushi (Nagoya style grilled eel over rice), a Nagoya specialty, located on the 7th floor of Grand Front Osaka Minamikan, directly connected to JR Osaka Station.

The interior has a calm black toned design, and with sofa seating available, it is said to be a place where you can enjoy your meal at a relaxed pace.

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Hitsumabushi lets you enjoy 3 flavors at once, and you can choose from several grades. They grill Special unagi (freshwater eel) over an open flame without steaming it first, giving it a fragrant finish.

They are also very particular about the sauce, using top grade tamari soy sauce from Aichi Prefecture. It has a rich, concentrated taste that brings out the umami of the soybeans.

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They also offer a full lineup of à la carte dishes starring unagi (eel), such as “uzaku (eel with cucumber salad)” and “hone-senbei (crispy fried eel bones).” They also make great snacks to go with drinks.

The photo shows “umaki,” a dashimaki tamago (rolled omelet with dashi) made with kabayaki (grilled eel glazed with sweet soy sauce) at the center. The rich flavor of the unagi and the lightly sweet egg are said to be a perfect match.

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Jiyaki Unagi Hozenji Yamakazu is an eel restaurant located in Hozenji Yokocho, a 4-minute walk from Namba Station. You can enjoy Kansai-style jiyaki unagi (locally grilled eel).

The restaurant is housed in a kominka (traditional Japanese townhouse) with a charming Japanese feel. It has tatami zashiki (tatami seating), table seating, and counter seats where you can watch the shokunin-waza (artisan skills) up close, and it is well liked for its calming atmosphere.

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Rather than focusing on a specific production region, they source large eel depending on the season, and you can enjoy it in the Kansai-style jiyaki (grilled without steaming) style. The photo shows the "Jiyaki-ju".

Since they grill it slowly only after an order comes in, one of the big draws is getting to enjoy it freshly made at its best, and it is popular for its juicy, fragrant eel.

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The restaurant also offers a wide range of small dishes that are perfect for snacking on between bites, along with a good selection of Japanese sake that pairs well with unagi (eel).

The light and refreshing “uzaku-su (vinegared eel and cucumber)” is said to be just right as a palate cleanser, bringing out the rich flavor of the fatty unagi.

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Unagi Kawahara KITTE Osaka Ten is an eel restaurant from Nara Prefecture located on the 4th floor of KITTE Osaka, right by the west exit of JR Osaka Station.

Inside, there are counter and table seats that work well for many occasions, and reviews say it is a great spot for a slightly luxurious lunch while out shopping.

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They use only high quality eel from Miyazaki and Kagoshima. They serve it in larger than usual sizes, taking into account how much the eel shrinks when cooked.

They grill it without steaming first, so you can enjoy a light and crisp texture. The menu is extensive, with Rice bowl style dishes and hitsumabushi (grilled eel on rice with condiments and broth), among other options.

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They are particular not only about the unagi (freshwater eel), but also about the sauce and rice served with it.

The sauce is made with their own special blend and seems designed to bring out the unagi’s natural flavor as much as possible. For the rice, they use Hinohikari rice from Nara Prefecture, which is said to have just the right stickiness and a deep sweetness, making it very tasty.

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Unagiryu is a restaurant where you can enjoy Special Domestic eel grilled over charcoal in the Kansai style. It is a 5-minute walk from JR Kitashinchi Station, with easy access from the popular downtown Umeda area as well.

The interior is a calm Japanese style space with the warmth of wood, and it is said to have an atmosphere that is perfect for enjoying a meal with someone special.

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They use fresh unagi (eel), and skilled chefs carefully grill each one over binchotan (high-grade charcoal).

The rice, made with specially cultivated Yuki Wakamaru rice, also goes perfectly with the house-made secret sauce. The popular choices are unadon (eel Rice bowl) and unaju (tiered eel Rice bowl), both served with red miso soup and pickles, and you can choose the size of the eel, including whole or half.

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For egg lovers, the unatoro-don (rice bowl topped with eel and soft egg) is also recommended. This menu item features kabayaki-style grilled eel laid over soft, sauce-like egg.

The mildly sweet egg has an irresistibly soft texture, and it is said to pair perfectly with the savory aroma of the eel.

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Unagi no Masa is an eel restaurant near Tanimachi 9-chome Station in Tennoji-ku, Osaka, where you can enjoy unaju (grilled eel over rice in a lacquered box) made with care not only for the eel but also for the rice and sauce.

The wood toned interior has a refined, upscale feel and offers counter seating only, with a view of the cooking, making it perfect for people who want to enjoy the live feel of the kitchen.

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They use eel from Kagoshima and Mikawa. They bring it in live every morning and grill it over charcoal so the surface turns crisp while the inside stays tender and flaky.

For the rice, a rice meister selects Special Domestic rice for each season, and they carefully cook it in a kama (iron pot) to bring out its sweetness and umami.

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In addition to the classic "unaju (grilled eel over rice in a lacquer box)," they also offer a limited-quantity "jukusei unadon (aged eel Rice bowl)."

The eel is aged under vacuum for 5〜10 days, which seems to remove extra moisture and bring out even more umami. It appears to pair with vinegared rice for a light, refreshing taste.

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Located in the popular downtown Shinsaibashi area of Osaka, Unagi no Nakasho Shinsaibashi Ten is a specialty eel restaurant run by a long established unagi (eel) wholesaler founded in 1932.

The interior has a luxurious Japanese modern feel, and it also features a live kitchen where you can watch the cooking.

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The high quality unagi (freshwater eel) at this restaurant is said to stand out for its crisp skin and rich aroma. One of its defining features is that it is grilled over high heat without being steamed at all.

Guests say only a chef with many years of experience can bring out such delicate flavor. The secret tare (sauce), added to and passed down since the restaurant first opened, is also said to be excellent.

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The most popular item on the menu is hitsumabushi (grilled eel over rice). This dish features finely chopped kabayaki (sweet soy glazed eel) served over rice.

You can enjoy it as is, with yakumi (condiments) on top, or in ochazuke style with broth poured over it. The ochazuke style is especially recommended, as the dashi broth brings out the rich flavor of the eel even more.

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Edogawa Shinsaibashi Parco Ten, about a 1-minute walk from Shinsaibashi Station, is a restaurant where you can enjoy Tokyo-style eel dishes carefully prepared by skilled chefs.

Inside, you will find a calm and quiet space, and the counter seats are said to offer a sweeping view of the beautiful cityscape.

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All eel used here is Domestic, and you can enjoy Tokyo-style unagi (eel), prepared by splitting it open from the back, grilling it first as shirayaki (plain grilled without sauce), then steaming it before finishing it on the grill.

The extra fat is cooked out, leaving the eel tender and flaky, and it pairs well with the refined sauce that has been passed down since the restaurant first opened. The photo shows the luxurious "Premium jubako-style eel rice box."

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The restaurant is known for its wide selection of carefully prepared Gozen set menus, letting you enjoy eel along with a variety of other dishes at the same time.

The "Mini Unaju (eel rice box) Set" comes with a mini-sized unaju along with tempura and ozukuri (sashimi assortment). It is also recommended for those who want to enjoy eel at a good value.

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Kawahachiya, in a great location just a 1-minute walk from Kitahama Station on the subway, is an izakaya run by a wholesale dealer that focuses on unagi (eel) and seafood.

Reviews say the restaurant has a homey and clean atmosphere. The space is roomy, so it is a great place when you want to take your time and enjoy unagi dishes.

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The unagi (eel) is said to be grilled to the ideal doneness that only a craftsman with many years of experience can achieve.

At night, the popular choice is a la carte unagi dishes that pair well with drinks, while during the day, the "Una Rice bowl" is a favorite for fully enjoying the tender, well grilled eel.

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In addition to eel dishes, they also offer set meals centered on seafood, fried items, and more.

The photo shows the "Kaisen Kawahachi Rice bowl," named after the restaurant. Reviewers say every topping is fresh with a great texture, making it a highly satisfying dish. The selection of toppings changes daily.

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Unagi no Unajiro Izumiotsu Honten is an eel specialty restaurant where you can enjoy live unagi (eel), prepared in various styles with a focus on Kansai jibiyaki (direct grilling).

The restaurant also gets high marks for its tasteful setting, unique to a renovated kominka (traditional old house) that is over 100 years old. In addition to counter seating, there is also zashiki (tatami seating), making it a great place for anyone who wants to relax and take their time.

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They use extra-large Domestic unagi (freshwater eel) delivered directly from the production region, which they fillet in-house and then slowly grill in the Kansai jibiyaki (direct grilling) style.

Because they grill it without steaming, the eel’s natural flavor stands out, letting you enjoy its fragrant aroma and soft, tender texture. It also goes perfectly with the rich sauce.

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They offer kaiseki (traditional multi-course meal) and set course menus where you can enjoy a wide range of eel dishes in a luxurious way. The photo shows their most popular option, the “Unajiro no Kiwami.”

Served in a cute three-tier jubako (stacked lacquer box) that is fun to look at as well, it lets you enjoy several eel dishes at once, including umaki (rolled omelet with eel), shirayaki (grilled eel without sauce), and unaju (eel over rice in a lacquer box), which is part of its appeal.

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Yakitori to Unagi Hachiya, about a 5-minute walk from Nankai Namba Station, is well known for its tasty unagi (freshwater eel) and yakitori, both grilled over charcoal until fragrant.

The restaurant has seating up to the 4th floor, and the atmosphere is said to be comfortable, neither too formal nor too casual.

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The jubako boxed rice dishes are popular here, featuring eel with a fragrant aroma and a light, tender texture.

Along with the "unaju (boxed rice topped with eel)," which lets you focus on the eel itself, they also offer dishes where you can enjoy eel together with Wagyu or jidori (local chicken) at the same time.

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On the 1st floor of the restaurant, one person per group can try unagi (eel) fishing for free. Many customers seem to enjoy this highly entertaining service.

They will cook the unagi you catch however you like, such as unaju (eel over rice in a lacquered box) or shirayaki (plain grilled eel).