13 places around Umeda Station, Osaka’s entertainment district, where you can enjoy excellent unagi (eel)

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Sumiyaki Unafuji Osaka Umeda Ten is the Osaka branch of the famous Nagoya restaurant Unafuji, located on the 3rd floor of Grand Green Osaka South Building, a 4-minute walk from Umeda Station.

The interior has glass walls, and there are seats where you can enjoy high quality unagi (freshwater eel) dishes while looking out over the park through the large windows.

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The photo shows the "Jo Unaju". Thick cuts of Domestic unagi (eel) are grilled over charcoal until fragrant, giving them a crisp outside and a tender inside, according to reports.

The secret sauce is said to be lightly sweet and goes well with the rice, according to reviews. This is a highly satisfying dish that comes with uzaku (eel and cucumber salad) and clear soup.

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The "Jo Hitsumabushi" is a standard menu item that lets you enjoy crisp, fragrant unagi (eel) with yakumi (condiments) and as dashi ochazuke (broth poured over rice).

The aroma unique to charcoal grilling pairs well with the plump texture, so it is said to stay enjoyable to the very last bite. It also comes with a splendid hamaguri (clam) clear soup and pickles.

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Unagi Yondaime Kikukawa Hilton Plaza West Osaka Ten is a restaurant run directly by an eel wholesaler, located on the second basement floor of Hilton Plaza West, just steps from Umeda Station in Osaka.

Inside, the restaurant has a modern Japanese-style space with a refined feel. In its calm atmosphere, you can take your time and enjoy authentic unagi (eel) dishes.

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The photo shows the restaurant’s signature Ippon Hitsumabushi, made by lavishly grilling one whole unagi (freshwater eel) as is.

It is said to have a great balance between the fragrant crispness of the skin and the light, tender texture of the flesh. The eel has no off notes, and the sauce has just the right sweetness to bring out the natural flavor of the ingredient.

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Ipponju is an impressive dish topped boldly with one whole unagi (eel).

The unagi is prepared Kansai style, grilled without steaming first. The three side dishes that come with it change depending on the day, and are said to offer a range of flavors, including yubiki (parboiled fish or meat) and cream croquettes.

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A little away from the center of Umeda, on a quiet backstreet near Tsuyunoten Jinja (Tsuyunoten Shrine) (Ohatsu Tenjin), stands the unagi (eel) restaurant "Koura".

At the counter seats, you can watch the chefs at work up close. The calm atmosphere inside also makes it easy to stop by on your own.

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The “5 Kinds of Grilled Eel Skewers” is a full assortment that lets you enjoy harami, tail, kurikara, eri, tanshaku, and also grilled liver.

Many people order it because it gives them a chance to try cuts they do not usually come across. There were also comments saying it pairs well with Japanese sake and beer.

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The "Takara Unaju" is a popular menu item topped with fluffy dashimaki tamago (rolled omelet in broth) over unaju (eel rice box).

The kabayaki (grilled eel with sauce) and lightly seasoned egg are said to go together in a gentle balance. If you prefer stronger flavors, another nice point is that you can add extra tare (sauce).

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Yaki Fugu Yufuku Kitashinchi Ten is a small fugu (blowfish) restaurant tucked away on a side street near Kitashinchi Station, about an 8-minute walk from Nishi-Umeda Station. The interior is said to have the refined feel of a kappo (traditional Japanese dining) restaurant.

At lunch, they serve eel dishes, so many businesspeople stop by.

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The photo shows the lunch "unagi hitsumabushi set (grilled eel over rice to enjoy in different ways)," and the ohitsu (wooden rice container) comes with plenty of eel over the rice. The set also includes kobachi (small side dishes), pickles, and even fugu (pufferfish) clear soup, and people also like the hearty volume.

You can enjoy the hitsumabushi with different flavors by adding yakumi (condiments) and dashi (broth).

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The "Unagi (eel) Osusume Lunch" is a set that lets you enjoy a mini unagi dashimaki Rice bowl and fugu (pufferfish) tempura at the same time.

The rich sauce pairs well with the lightly seasoned dashimaki, and the fugu tempura is said to be crisp with a refined taste.

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Unagi Kushiryori Idumo Lucua is located on the second basement floor of LUCUA1100, a commercial complex in Umeda.

Set in one corner of a lively bar area, it stands out for its taiko (Japanese drum) welcome and energetic service. This bright, casual spot lets you enjoy unagi (eel) skewers and Rice bowl dishes with ease.

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The photo shows the signature "Unatama Rice bowl." This bold bowl uses half an unagi (eel) and 3 eggs, and the rice comes in an impressive 750g portion.

The Kansai style unagi is said to have a crisp and fragrant surface, while the meat is cooked up tender. The egg, unagi, and rice come together gently in your mouth.

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There is also a wide variety of grilled skewers. The "kimo-kushi (liver skewer)" is known for its rich flavor, and the sweet-savory sauce is said to bring out the liver's umami.

The "unagi (eel) garlic skewer" has the appetizing aroma of garlic soy sauce and seems to be one of those skewers you keep coming back to.

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Hitsumabushi Nagoya Bincho Gran Front Osaka Ten is a hitsumabushi (Nagoya style grilled eel on rice) specialty restaurant from Nagoya, located within walking distance of Umeda Station in the South Building of Gran Front Osaka.

The interior is a calm, modern space with a black color scheme. There are counter seats and box seats, so you can enjoy your meal at a relaxed pace.

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The "Premium hitsumabushi (grilled eel over rice)" is a luxurious dish made with 1.5 whole eels. Reviews say it stands out for the crisp, fragrant finish unique to jiyaki (direct grilling) and its plump flesh.

There were also reviews saying you can enjoy the gradual change in taste and aroma by adding condiments and turning it into dashi chazuke (rice with broth).

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The "shirayaki (grilled eel without sauce)" is a refined dish served with white soy sauce. It is said to be a menu item that lets you enjoy the eel’s natural flavor.

The "umaki (eel rolled in omelet)" pairs eel with a slightly sweet dashimaki omelet for a soft and creamy texture, and it also goes well with alcohol.

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Unagi Kawahara KITTE Osaka Ten is about a 6-minute walk from Umeda Station, and is known for its tasty jiyaki unagi (charcoal-grilled eel without steaming).

The wood-based Japanese modern interior has a lot of depth and feels spacious. There are counter and table seats. It is also barrier-free, so it is easy to use with a wheelchair or stroller.

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The "unaju (grilled eel over rice in a lacquer box)" is cooked all at once over the strong heat of binchotan (high-grade white charcoal) in the jibiyaki (direct grilling) style, giving the skin a light bite while the flesh inside turns so tender it almost falls apart.

As the extra fat drips away, it tastes light yet deeply satisfying. With sansho (Japanese pepper) or extra sauce, you can also enjoy a change in flavor.

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The "shirayaki (grilled eel without sauce)" is said to have a fragrant surface and a moist, tender texture inside that really stands out. They say you can enjoy its flavor even more when you eat it with wasabi or yuzu kosho (yuzu pepper paste).

It also seems to pair well with Japanese sake from Nara, so many people order them together.

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Unagiryu is an unagi (eel) specialty restaurant within walking distance of Nishi-Umeda Station and Kitashinchi Station.

The interior has an elegant feel, with counter seats and Private room options available. A key feature is their carefully selected Domestic eel from around Japan, grilled over binchotan (high-grade charcoal). It is a place where you can enjoy authentic unagi dishes at lunch as well.

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"Unakazu" is a menu that lets you compare unagi (freshwater eel) prepared in three different ways.

The kabayaki (grilled eel glazed with sweet soy sauce) has a nice accent from its fragrant char, while the shirayaki (plain grilled eel) has a light taste that pairs perfectly with wasabi and soy sauce. The sake-mushi (eel steamed with sake) is tender, and it is said to naturally come apart when you put your chopsticks into it.

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The photo shows the "Unatoro Rice bowl," which combines thick egg sauce with kabayaki unagi (grilled eel).

The silky egg spreads gently in your mouth, and together with the savory aroma of the steamed unagi, it makes for a very pleasant taste.

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Unagi to Tori Noguchi, tucked away in Umeda and Ohatsu Tenjin Urasando, is a spacious restaurant with a Japanese style atmosphere.

At the counter seats, you can enjoy the sound and aroma of unagi (eel) being grilled up close. The menu centers on skewered dishes and offers plenty of variety, making it a convenient place for many occasions.

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The photo shows the famous "unagi (eel) x butter skewer." It is said to be made with Mie Prefecture unagi grilled over charcoal until fragrant, with the mellow richness of butter layered on top.

It may sound like an unexpected combination, but reviews say it doubled the good taste of the unagi and was delicious.

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The recommended choice is the "Manzoku Course," where you can enjoy both unagi (eel) dishes and chicken dishes.

The menu also offers a wide range of options, including flavorful unagi kabayaki (grilled eel glazed with sauce) and umaki (eel rolled omelet), wrapped in egg soaked with dashi, and it is said to be highly satisfying.

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Unagi no Nakasho LINKS UMEDA Ten is a well reviewed restaurant where you can enjoy top quality unagi (freshwater eel) in a convenient location directly connected to Osaka-Umeda Station.

Inside, the quiet sound of the koto (Japanese zither) creates a relaxing atmosphere even in the middle of the city. At the counter seats, you can enjoy unagi prepared in the Kansai jiyaki (direct grilling) style while taking in the lively view of the grill area.

Photograph:tabelogdesu

The photo shows the “Hitsumabushi Kiwami.” This set features fragrant jibiyaki (directly grilled) unagi (eel) served over white rice, and you can enjoy it in three stages with condiments and dashi broth.

The freshly grilled aroma and sweet-savory sauce blend well with the rice for a satisfying taste. The final ochazuke (rice with tea or broth) is light and makes a great finish.

Photograph:まめまみ

The photo shows the "Ichi no Una Rice bowl." Because it is finished over a direct flame, the surface is nicely browned, while the eel stays moist and tender, bringing out the eel's natural rich flavor.

The balance of aroma, texture, and taste is said to be excellent, making it a very Manzoku bowl.

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Osaka Chikuyotei South Gate Building Ten is conveniently located with easy access from Umeda Station, and even in Kansai, you can enjoy Kanto-style eel prepared with a steaming step.

The interior is done in a bright wood-toned style. With partitions between seats, it is also a good choice for dining with family or friends.

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The "seiro-mushi (steamed in a bamboo basket)" is a dish topped with soft unagi (eel) that is steamed and then grilled, served over kinshi tamago (shredded egg crepe).

The clean, mildly sweet sauce soaks into the rice, and it pairs well with the unagi. It also comes with kimosui (clear eel liver soup) and pickles, making it a menu item that is high in both looks and Manzoku.

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The "Unadon (eel rice bowl) (Matsu)" is prepared in the Kanto style, where the eel is first shirayaki (grilled without sauce), then steamed, and grilled again with layers of the restaurant's secret sauce.

It is known for its soft flesh and skin and light texture. The sauce is kept fairly light, and you can adjust it to your preferred strength with the sauce at the table.

Photograph:グルメゆうちゃん

Edomae Unagi Kappo Uan Umeda Hankyu Grand Building Ten is a popular restaurant where you can enjoy unagi (freshwater eel) in a range of styles, including unaju (eel over rice in a lacquered box), kabayaki (grilled eel glazed with sauce), and hitsumabushi (eel rice served in stages).

The designer-supervised interior has a calm Japanese-modern feel, with sofa seating and Semi-private room seating, creating a relaxed atmosphere for enjoying a meal. Reviews also mention the pleasant quietness, hard to believe you are in the middle of the city.

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The photo shows the “unagi (eel) kabayaki and shirayaki Combo jubako set meal.”

Using the Edomae (old Tokyo-style) method, the eel is steamed once before grilling, so the flesh is said to be moist and tender.
The kabayaki sauce is sweet and savory, while the shirayaki is served with salt or wasabi to bring out its flavor.

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The "Kandagawa Course" is said to be popular for a lineup that lets you enjoy unagi (freshwater eel) in many different ways.

The kabayaki (grilled eel with sauce) and shirayaki (plain grilled eel), scented with charcoal, offer different flavors, while the kimo-yaki (grilled eel liver) has a deep taste that many people seem to pair with alcohol. To finish, the small unagi Rice bowl and clear soup also have a refined flavor and are said to be delicious.

Maruya Honten Osaka Umekita Green Place Ten is a popular restaurant for hitsumabushi (grilled eel over rice served in several ways), within walking distance of Umeda Station.

It offers a wide range of seating, including counter seats and Semi-private room options. The spacing between seats is said to be just right, so you can enjoy your meal in a relaxed setting. Many reviews also praised the polite service.

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The photo shows the "Winter Hitsumabushi Gozen set." This Gozen set lets you enjoy seasonal flavors along with a wide variety of side dishes such as sashimi, tempura, and chawanmushi (savory egg custard).

The eel is said to be grilled to a fragrant finish and pairs perfectly with yakumi (condiments) and elegant dashi broth.

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The unaju (grilled eel over rice in a lacquer box) is said to be a dish where you can fully enjoy the aroma of the char and the rich flavor and fat of the eel.

The sweetness of the sauce blends naturally with the rice, making for a simple yet refined taste. Reviews also say the eel is tender and the jubako (tiered lacquer box) is perfect.