[Hyogo Prefecture] 11 Great Places for Delicious Unagi (eel) Dishes by Area

Photograph:わさびのブログ

Unagi Gennai Sannomiya Ten is a hidden gem on the basement level of a building near JR Sannomiya Station. Hyogo Prefecture is part of the Kansai region, but this restaurant serves Kanto style eel.

There are two main ways to prepare and grill eel: the Kanto style, where the eel is split open from the back and steamed before grilling, and the Kansai style, where it is split open from the belly and grilled without steaming.

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At Unagi Gennai Sannomiya Ten, they use Special Japanese eel and domestic rice blended from several varieties.

The eel is carefully purged of mud first, then steamed and grilled to give it a tender texture.

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The dish made by grilling unagi (eel) while brushing it with sauce is called kabayaki (grilled eel glazed with sauce). The sauce here is made with soy sauce from a long-standing soy sauce brewery in Osaka.

The sauce has just the right sweetness and depth, and it pairs well with the light Kanto-style unagi.

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Tajima Gyu Nikumabushi Unagi Kagura Kamishige is a collaboration between an unaju (eel over rice in a lacquered box) specialty restaurant and a Kobe beef specialty restaurant.

It offers a wide range of menu items, including "nikuju" made with A5-rank Kobe beef and dishes known for their light and fluffy texture.

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Unaju (grilled eel over rice in a lacquered box) is a Japanese dish of white rice served in a square container, called a jubako (tiered lacquer box), topped with kabayaki (sweet soy-glazed grilled eel).

The eel is said to be plump and flaky thanks to the restaurant's original cooking method. The surface of the sauce-coated eel is said to be nicely grilled and fragrant.

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The dish in the photo is a luxurious menu item that lets you enjoy Tajima-gyu (Tajima beef) Kobe beef from Hyogo Prefecture, unagi (eel), and ikura (salt-cured or soy sauce-marinated salmon or trout roe) all at once.

The Kobe beef is slow-roasted at a low temperature, and people say it is tender and full of rich meat flavor.

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Edogawa Daimaru Kobe Ten is on the 9th floor of Daimaru Kobe Ten, a department store where you can enjoy both shopping and dining.

The interior is a calm space with a Japanese touch. It also has counter seating, so it looks handy for dining alone.

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The eel is prepared Tokyo style (Edo-yaki), first as shirayaki (plain grilled eel), then steamed, and finally grilled again.

The eel comes from 100% Domestic production regions such as Kagoshima Prefecture and Shizuoka Prefecture. The eel is filleted and grilled by skilled chefs, and is said to be soft and tender.

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The sauce used for the eel contains a long-kept moto-dare (base sauce) that has been carefully added to and preserved since the restaurant was founded in 1952.

The rice comes from Kyoto’s famous rice restaurant Hachidaime Gihei. It has a natural sweetness that goes well with the eel and the moto-dare.

Photograph:予約の取れないボクちゃん

Unagi Yondaime Kikukawa Kobe Sannomiya Ten is a restaurant run directly by an unagi (eel) wholesaler founded in 1932.

The modern and stylish interior has counter seats where you can watch the chefs at work through the window, as well as fully private room seating that suits special occasions.

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They use eel that is larger than the usual size. Even after grilling, the flesh does not shrink much, and it is said to be thick and rich with fat.

The signature dish is the "ippon-ju (whole eel rice box)," which lets you enjoy one whole eel.

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Ippon Hitsumabushi (eel rice enjoyed in three ways) is also one of the recommended dishes, made with generous amounts of eel.

Hitsumabushi is a dish that lets you enjoy eel in three stages. First, eat it as is with nothing added, then enjoy it with yakumi (condiments). Finally, pour dashi broth over it and finish it as ochazuke (rice in broth).

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Unagi Hana Koshien Ten is located near Hanshin Koshien Stadium in Nishinomiya, Hyogo Prefecture. This stadium hosts professional baseball and high school baseball, and people call it a sacred ground of baseball.

Inside, the restaurant has partitioned tables and Semi-private room Sunken kotatsu seating where you take off your shoes before stepping up.

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The unagi (eel) at "Unagi Hana Koshien Ten" is Nihon-unagi (Japanese eel), which has been eaten in Japan for generations.

It is said to have thick, satisfying flesh. By grilling the unagi after steaming it, the surface turns crispy while the inside stays plump and tender.

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For eel dishes, besides unaju (grilled eel over rice in a lacquered box), "umaki" is also popular. Umaki is a Japanese dish of dashimaki tamago made by mixing dashi broth with beaten egg and cooking it, then wrapping kabayaki eel inside.

It also works well as an extra dish alongside unaju or as a snack to go with Japanese sake.

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Unagi Shinsaitei is a popular restaurant where you can enjoy Kansai jibiyaki (Kansai style direct grilling), in which exceptionally fresh Nihon-unagi (Japanese eel) is grilled over charcoal.

The interior has an elegant, calm atmosphere inspired by a traditional Japanese house, and it seems to be used by a wide range of guests, including families. For groups of 5 or more, a fully private room with a nice sense of privacy is available.

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This restaurant brings in Nihon unagi (Japanese eel) live. Skilled chefs quickly fillet the fresh unagi and serve it in the Kansai-style jiyaki (direct grilling) style.

The eel grilled over charcoal has a fragrant, toasty aroma.

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The sauce brushed over the unagi (freshwater eel) is said to be seasoned just right, letting the flavor of the eel come through. You can also add more sauce later to adjust the richness to your liking.

On the menu, there are options such as unaju (grilled eel over rice in a lacquered box), as well as Gozen set meals that come with several items, including a choice of chawanmushi (savory steamed egg custard) or umaki (eel omelet).

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Edomae Unagi Kawayoshi Hankyu Nishinomiya Gardens Ten is located on the 4th floor of the main building of Hankyu Nishinomiya Gardens, one of the largest shopping centers in western Japan.

The interior is a comfortable space where you can forget the hustle and bustle of the city and enjoy your meal at a relaxed pace.

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They use eel from Mikawa Isshiki (a nationally known farmed eel brand).

What you can enjoy here is Edomae unagi (Edo-style eel), first steamed and then grilled kabayaki style. Skilled chefs use just the right heat, giving it a tender, delicate texture.

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The "Shozen ≪Domestic unagi (freshwater eel)≫" in the photo comes with unaju (eel over rice in a lacquered box), as well as sashimi and chawanmushi (savory steamed egg custard), among other items. Chawanmushi is a Japanese dish made by adding dashi broth and ingredients to beaten egg, then steaming it in a tea cup.

Another recommended option is the "Aoizen ≪Domestic unagi≫," which also comes with shirayaki (sauce-free grilled eel).

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Seiman is an eel specialty restaurant that is also popular for Takeout bento boxes by reservation.

The exterior has the look of a well loved local classic. Inside, there are tables for 2 and 4 people, along with raised tatami seating.

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The menu includes unaju (grilled eel rice box) Matsu with four pieces of eel, unaju Take with three pieces, and an eel Rice bowl with two pieces.

Three pieces make up one whole eel. In the unaju Matsu shown in the photo, there are also two pieces of eel tucked between the rice, so it is quite filling.

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Reviews say the eel in the unaju (grilled eel over rice in a lacquered box) has a crisp surface, while the flesh is melty and soft.

The eel is enjoyed with tare (sweet soy-based sauce), a sauce that has been carefully preserved since the restaurant first opened. The tare is said to bring out the rich flavor of the eel.

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The restaurant is in Amagasaki, Hyogo Prefecture, next to Osaka City, Osaka Prefecture. In addition to tables, it has counter seating, so it looks easy to visit even on your own.

This restaurant is a casual unagi (eel) restaurant where you can enjoy good quality unagi at ease.

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The eel is Nihon-unagi (Japanese eel) raised at an overseas eel farm. It is processed at a strictly managed facility, and the eel has passed rigorous inspections.

The eel is on the larger side, and even the "Unaju Jo 3/4 tail" is equal to about one whole standard eel.

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The “Unagitama Rice bowl (half an eel + dashimaki tamago (Japanese rolled omelet with dashi))” is said to be a satisfying dish, with the soft texture of the eel and dashimaki tamago making it especially tasty.

For the rice, they use Tanba Sasayama Koshihikari, a Hyogo-certified branded rice.

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Una Toyo Itami Ten is a restaurant in Itami City, located in the southeastern part of Hyogo Prefecture.

The interior is dotted with Japanese touches. Along with unaju (grilled eel over rice in a lacquered box), they also recommend à la carte eel dishes as well as Japanese sake and shochu.

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At this restaurant, Domestic Nihon unagi (Japanese eel) is kept alive in tubs for several days. This is said to remove any off notes.

The fresh unagi is carefully prepared in advance, then skillfully filleted by the chefs.

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Kansai-style unagi (eel) grilled at high heat is said to have fragrant skin, with flesh that is light and tender.

The "Unatoyo Gozen set" comes with unaju (grilled eel over rice), shirayaki (plain grilled eel), and umaki (eel rolled omelet), so you can really take your time and enjoy unagi.

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Unagi no Naruse Hyogo Sanda Ten has a dedicated free parking lot, and some say it is easy to visit by car.

There are counter seats, table seats, and a koagari (raised tatami seating) zashiki (tatami room), so it looks like a good fit for many different occasions.

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This restaurant uses unagi (freshwater eel) that has passed strict quality standards. They are also particular about the environment, including the water and feed used to raise the unagi.

The regular unaju features unagi with less fat and a lighter taste, while the premium unaju uses top grade eel raised in a carefully controlled environment.

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For the Premium unaju (grilled eel over rice) (On-the-Day reservations are limited in quantity), this restaurant serves Special Domestic eel.

For the regular, upper, and Premium grades of unaju, you can choose from three sizes, ranging from half an eel to one whole eel.