Want to eat unagi (freshwater eel) in Kanagawa Prefecture? 20 recommended restaurants by area

Photograph:井之頭海五郎

Washoku to Sumibiyaki Sandaime Unaemon, about a 1-minute walk from Sakuragicho Station in Yokohama, Kanagawa, is a specialty restaurant where you can enjoy a wide range of eel dishes made with carefully selected eel.

The interior, with soft background music playing, has a calm atmosphere, and it also has Semi-private rooms where you can keep your privacy.

Photograph:Mちゃん⭐︎

To let diners fully appreciate the great taste of unagi (freshwater eel) from Isshiki-cho, Aichi, they offer a wide range of eel dishes, including grilled and fried preparations.

If you want to casually enjoy unagi with Japanese sake, the recommended choice is the "Unagi Kushi Assortment." You can taste various parts, such as the rich belly and the springy back.

For those who want to fully enjoy eel dishes as a proper meal, the eel Clay Pot rice and Rice bowl menu items are perfect.

The "Unagi no Kabayaki Rice bowl" uses a sauce that has been added to and maintained since the restaurant first opened, giving it a sweet savory taste and rich depth. A half size is also available.

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Minatone, about a 7-minute walk from JR Sakuragicho Station in Yokohama, Kanagawa, is a casual place where you can enjoy authentic Kansai-style grilled eel and freshly fried tempura.

In addition to counter seats, the restaurant also has Semi-private room seating, so it is a good choice when you want to relax without worrying about the people around you.

Photograph:井之頭海五郎

You can enjoy Kansai-style jibiyaki unagi (grilled eel) made without steaming, using Isshiki unagi (Isshiki-brand eel) from Aichi.

In addition to unadon (eel Rice bowl), which is perfect for a meal, they also offer a good selection of a la carte dishes that go well with drinks, such as "kabayaki" and "hone senbei".

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If you visit this restaurant, you will want to try not only the eel but also the tempura dishes. They offer a seasonal tempura menu.

The tempura is said to be served a few pieces at a time so you can enjoy it freshly fried. It seems you can season it to your liking with Himalayan rock salt, tentsuyu (tempura dipping sauce), or wasabi.

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Unagi Yondaime Kikukawa Yokohama Bay Quarter Ten is an eel restaurant located on the 5th floor of Yokohama Bay Quarter, about a 5-minute walk from Yokohama Station.

Founded in 1932, this long-established restaurant has expanded to many restaurants across Japan, including the Kanto region. It is known not only for its good eel, but also for its calm atmosphere and polite service.

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The signature kabayaki ippon-ju (whole grilled eel box meal) was created from the desire to let people enjoy carefully selected unagi (eel) in its natural full form.

The thick, meaty eel is said to have a tender texture and rich fat, while the skin is finished crisp and fragrant. You can enjoy it as a set with a small side dish, kimosui (clear eel liver soup), and pickles.

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Reviews also praise hitsumabushi (Nagoya-style grilled eel over rice), a local dish from Nagoya, Aichi Prefecture. The eel is cut into small pieces, which makes it easy to eat.

It comes with yakumi (condiments) and dashi broth, so you can enjoy the eel in several different ways. The staff will show you how to eat it.

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Sengyo to Unagi Seiryu Mangetsu Noge, located near Sakuragicho Station in Yokohama, Kanagawa Prefecture, is a Japanese restaurant recommended not only for unagi (eel) lovers but also for anyone who enjoys Japanese cuisine. Their course meals, where you can enjoy unagi and seasonal dishes, are especially well received.

The interior is said to have the feel of a clean and refined adult hideaway. It has counter seating and Private rooms.

Photograph:♡まこちゃん♡

They also offer an à la carte menu, but the recommended choice seems to be a course meal where you can fully enjoy unagi (freshwater eel) and seasonal dishes.

They use fresh, high quality unagi from Mikawa Isshiki in Aichi Prefecture, and you can enjoy its fragrant aroma and tender flesh. The shirayaki (grilled unagi without sauce) is also said to be popular.

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The courses come in several options centered on the owner's recommended dishes, and there are also menus with All you can drink.

The most popular is the "Unagi Zanmai Course," an 8-dish meal that includes Domestic eel dishes. On this day, the 4 kinds of ozukuri (sashimi assortment) included Sea Bream and bonito, which are said to have excellent fat and great taste.

Photograph:井之頭海五郎

Iwakame Honten, about a 5-minute walk from Takashimacho Station in Yokohama, Kanagawa Prefecture, is a specialty restaurant where you can enjoy expertly prepared unagi (eel) and fugu (blowfish) dishes.

The interior is a Japanese-style space that suits an unagi meal, and it also has horigotatsu (sunken-floor seating) Private rooms for anywhere from 2 to 32 guests.

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The "unaju (grilled eel over rice in a lacquered box)" uses freshly grilled eel carefully sourced from the Mikawa area of Aichi Prefecture. It is also served with freshly cooked rice and freshly ground sansho (Japanese pepper).

The eel is split open from the back, and the grilling is adjusted based on its size, thickness, and the season. The secret sauce pairs very well with the soft, fluffy flesh.

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The fugu dishes made with tora-fugu (tiger pufferfish) shipped direct from Kyushu are also well liked. It seems they age the fugu for a few days to bring out its umami before cooking it.

You can enjoy fugu prepared in many ways, including Kara-age and shabu-shabu. If you want to enjoy fugu in a simple way, the "Tora-fugu Sashimi" is also recommended.

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Unagura Shinryu Bashamichi Ten, about a 1-minute walk from Exit 9 of Kannai Station, is a popular eel restaurant where you can enjoy Kansai-style unagi (eel), known for its fragrant aroma and crisp skin.

The interior has been done with great care, and guests can enjoy unagi and seasonal dishes in a luxurious, dazzling space. It also has fully private rooms.

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From snack style dishes to full meal sets, there is a wide range of menu items made with Special unagi (freshwater eel).

If you want a proper hearty meal, the limited quantity "Shinryu" is also recommended. It uses one whole unagi, so you can really enjoy the plump, tender flesh to the fullest.

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A dish you will definitely want to order with a drink is the “unagi (eel) Saikyo-yaki (Kyoto-style miso grill) ~Ryu no Makimono~.”

It is a dish with a registered utility model from the Japan Patent Office, and they say you can only try it at this restaurant. Reviews also say the rich unagi pairs perfectly with Saikyo miso, making you want to order another drink.

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Yakko is an authentic Japanese restaurant in Isogo Ward, Yokohama, Kanagawa, where you can enjoy freshly made sushi, unagi (eel), and tempura.

The interior is filled with a refined Japanese atmosphere. With many fully private rooms available for groups of 2 to 40 people, it is a great choice when you want to enjoy a relaxed meal with family and close friends.

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There are various eel dishes on the menu, including jubako boxes and Rice bowls, with both A la carte and course options available. The photo shows the A la carte menu item “unagi (eel) kabayaki (grilled with sweet soy sauce)”.

A small amount of rice is tucked under the large eel, making this a nice option when a full Rice bowl feels like too much, or when kabayaki alone would not be quite enough.

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The sashimi made with fresh fish delivered straight from the fishing port is also a must-try menu item when you visit this restaurant.

If you want to enjoy both unagi (eel) and sashimi, the "Unagi Gozen set" is just right. This luxurious set centers on kabayaki (grilled eel glazed with sweet soy sauce) and sashimi, and also comes with grilled liver and crispy fried eel bones.

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Sumibi Unagi Hyakuyaku is a restaurant in the Ishikawacho and Motomachi-Chukagai area of Yokohama, Kanagawa, where you can enjoy Domestic unagi (freshwater eel), washoku kappo (traditional Japanese fine dining), and Japanese sake.

The small interior has only 8 counter seats and is said to have a modern, calm atmosphere. One of its charms is being able to spend your time there while taking in the live feel of the chef cooking right in front of you.

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Domestic eel dishes grilled over binchotan (high-grade white charcoal) take center stage here. The menu offers a wide variety of eel dishes, including "unaju (eel over rice in a lacquered box)," "unagi skewers," and "umaki (rolled omelet with eel)."

The restaurant sources Domestic eel in the best condition available at the time, and it is said to pair perfectly with fluffy cooked rice and a rich, savory sauce.

Photograph:いぴーちゃん

Beyond eel, the restaurant also offers a full lineup of a la carte dishes, and you can enjoy a menu that changes daily.

It seems they have a range of carefully prepared items, including hassun (small assorted appetizers) that make the most of fish sourced from around Japan and seasonal ingredients. They also seem satisfying enough to enjoy as snacks to go with drinks.

Photograph:神奈川のトド吉

Founded in 1969, this Osaka-born specialty restaurant serves Japanese pufferfish dishes. In addition to Japanese pufferfish dishes, you can also enjoy eel dishes.

Inside, there is Sunken kotatsu seating and Semi-private room seating with partitions between Each seat, so you can relax and enjoy the comfortable atmosphere.

Photograph:たこなちょす

The restaurant's eel dishes use Domestic eel. For unaju (eel over rice), where eel is served over rice, you can choose from several grades.

The eel in the unaju is cut into large pieces, letting you enjoy the tender texture of the flesh and the fragrant taste of the skin.

Photograph:YokoYokoBigBoy

You can enjoy Japanese pufferfish in many different preparations, including sashimi, grilled dishes, and Hot Pot. The photo shows the classic fugu sashimi dish, "tessa."

The thick-cut Japanese pufferfish sashimi is arranged beautifully on the plate, letting you fully enjoy its springy texture and rich flavor. In the colder months, the fugu Hot Pot "tecchiri" is also recommended.

Photograph:Chandler

Located about a 5-minute walk from Kishinekoen Station on the Yokohama Municipal Subway, Unagi Sosaku Washoku Shunya is a Japanese restaurant where you can enjoy eel dishes along with a wide variety of seasonal creative Japanese dishes.

The restaurant is fully equipped with counter seats and Sunken kotatsu seating, so you can relax and take your time.

Photograph:Chandler

They use only Domestic eel, which is said to be finished nicely over charcoal and with a secret sauce.

For meals, you can choose from unaju (grilled eel over rice in a lacquered box) or unagi hitsumabushi (grilled eel over rice served in Nagoya style). The eel is prepared in a way that makes it easy for anyone to enjoy, and you can savor its plump, tender flesh.

Photograph:仲満響香

In addition to eel, the restaurant also offers a full range of a la carte dishes made with a variety of ingredients. Every dish gets great reviews for its good taste.

They also have sashimi (raw fish), tempura, and grilled fish made with seasonal seafood, making it an irresistible lineup for seafood lovers. They also seem to offer meat dishes besides seafood.

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Akasaka Fukinuki Shin-Yurigaoka Erumirodo Ten is an unagi (freshwater eel) restaurant inside the Shin-Yurigaoka Erumirodo shopping center in Kawasaki, Kanagawa, and it has a reputation for being easy to drop by.

It is a sister restaurant of a long-established unagi restaurant that has reached its 100th year since founding. The restaurant has a bright and refined atmosphere. It is also recommended for lunch during a shopping trip.

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The “unaju (grilled eel over rice in a lacquered box)” served with kimosui (clear eel liver soup) and konomono (Japanese pickles) is nice because you can choose from several kinds to match your budget.

The eel is tender and fluffy, and it is said to be so tasty that it does not even need sansho (Japanese pepper). The light sauce pairs perfectly with the firmer rice.

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If you want to enjoy unagi (freshwater eel) in a casual setting, lunchtime is the perfect time.

The photo shows the "Lunch Hitsumabushi." You can change up the flavor with free refills of green onion, wasabi, and nori (seaweed), so it seems easy to enjoy until the very last bite. At the end, the style is to pour dashi (broth for ochazuke) over it and eat it that way.

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Unagi Shokudo Yanagibashi, about a 7-minute walk from Musashi-Kosugi Station in Kawasaki, Kanagawa Prefecture, is a restaurant where you can enjoy unagi (freshwater eel) dishes and seasonal food from each of the four seasons.

The compact Japanese-style interior has both counter and table seating, making it easy to stop by for an everyday meal.

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Their Domestic eel is mainly Specially selected from Miyazaki, and they say you can enjoy the small size and delicate tenderness that only young unagi (eel) offers.

The secret sauce, added and replenished since the restaurant first opened, brings deep flavor to the unagi. The texture of the rice, cooked to a moderately firm finish, is also well liked.

Photograph:くいちろりん

Starting with fresh sashimi delivered directly from the production region, the restaurant offers a full lineup of dishes that pair well with drinks. It seems to be an easy place to use like an izakaya (Japanese pub).

They also have a wide variety of à la carte dishes featuring unagi (eel), such as "uzaku" and "umaki." The "unagi kimo-yaki (grilled eel liver)" is said to be a well-balanced dish with just the right mix of the liver’s bitterness and the sauce.

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Unagi Meigetsugawa, about a 4-minute walk from Kita-Kamakura Station in Kamakura, Kanagawa Prefecture, is an eel specialty restaurant where you can enjoy Special Domestic eel dishes in a charming Japanese house.

The restaurant has floors on the 1F and 2F, and each one comes with Private rooms. You can also look out over a beautiful garden from inside.

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The popular signature dish here is unaju (grilled eel over rice in a lacquered box), made with Domestic live eel and brought together with skilled craftsmanship. The luxurious "Premium" version uses extra-large eel with thick, meaty flesh and rich fat.

The secret sauce is said not to overpower the dish, with a well-balanced finish that brings out the flavor of the eel.

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If you want to enjoy the carefully selected unagi (freshwater eel) in the most direct way, the shirayaki (plain grilled eel), which is grilled without sauce or seasoning, is a great choice.

Since salt and wasabi soy sauce are provided, you can season it to your liking. When you take the white grilled unagi into your mouth, its aroma is said to spread fully.

Photograph:まさチョコ

Sushi Unagi Fugu Tashiro is a specialty restaurant for natural Japanese pufferfish and eel, recommended when you want to enjoy unagi in the Shonan area of Kanagawa. It is by reservation only.

Just a 1-minute walk from Tsujido Station West Exit, it is in a great location and convenient for assorted varieties available gatherings as well. In addition to counter seats, it also has Private rooms for 2 to 16 people.

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In addition to A la carte eel dishes, they also offer a good value course that uses one and a half whole unagi (eel).

The unagi is steamed in a seiro (steaming basket) for each order before being served, so you can enjoy its tender texture. Another draw is the slightly sweet sauce, which they have been adding to and using continuously for 32 years since the restaurant first opened.

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They also offer a great selection of seafood, including Japanese pufferfish, which is well reviewed for being fresh, tasty, and free of off notes.

The "Special sushi" makes the most of carefully selected fresh fish, and lets you enjoy a range of seasonal toppings. They also offer a "Sushi Omakase Course."

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Unagi no Shingetsu Fujisawa Ten, located about a 3-minute walk from Fujisawa Station in Fujisawa, Kanagawa Prefecture, is a popular restaurant known for its unaju (grilled eel over rice in a lacquered box) made with Domestic eel.

It is on the second floor of a building in one corner of the shopping street, and the interior is said to be a spacious, calm space. It seems easy to use whether you are dining alone or with a group.

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The unaju (grilled eel over rice in a lacquered box) made with 100% Domestic branded eel comes in different menu options depending on the amount of eel. The photo shows the "Take," which uses three quarters of a whole eel.

The firm rice is topped with plump, tender eel. The "Meibutsu Hamidashi Unaju," a special version piled high with two whole eels, comes recommended too.

Photograph:つぼ焼き

The "Kabayaki Shirayaki Double Unaju," which lets you enjoy both kabayaki (grilled eel with sauce) cooked with tare sauce and shirayaki (plain grilled eel) without sauce at the same time, is also popular.

The shirayaki seems to come with salt, shredded nori (seaweed), and wasabi. It is said to stand out not only for its taste but also for its striking presentation.

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This restaurant is known for its hearty unaju (eel rice box) made with three different kinds of unagi (eel).

Located near Hiratsuka Station in Hiratsuka, Kanagawa Prefecture, it is said to have a bright and clean atmosphere that works well for both solo diners and groups. Some say it is a casual space where you can relax and enjoy your meal.

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The restaurant's unagi (freshwater eel) is raised with special care given to the water, resulting in flesh with no off notes. They also pay close attention to the custom blended feed and growing environment.

It is also known for its rich fat content, and diners say it is grilled up light and tender.

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The unaju (grilled eel over rice in a lacquer box) comes in three options: Nami for those who do not like too much rich fat, Jo with a nicely juicy balance, and Premium made with Special Domestic unagi (eel).

For each one, you can choose from three different amounts of eel, and even the smallest portion seems filling enough.

Photograph:まぁさんのうなぎ百選

Wafu Ryori Okame is a Japanese restaurant where you can enjoy unaju (grilled eel over rice in a lacquered box) with traditional flavors, along with local specialties from Atsugi City paired with local sake.

The interior lets you feel the seasons and a Japanese touch, creating a high quality space that is perfect for Special days. There are also zashiki (tatami room seating) seats on the 2nd floor, so you can spend your time there in a relaxed and comfortable way.

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The "unaju (grilled eel over rice in a lacquered box)," made with a secret sauce they have protected since the restaurant first opened, is a popular item in reviews.

They are particular about using eel from Isshiki, Aichi, and it is said to be slowly grilled until tender. They also offer a full lineup of eel dishes, including "unamaki tamago (rolled omelet with eel)" and "unagi hone senbei (crispy eel bone crackers)."

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The local specialty dishes that change with the seasons are also well liked. They also seem to offer filling menu items such as set meals and Gozen sets.

The photo shows the “Seasonal Gozen Set.” It uses ingredients at their seasonal peak, and it is said to be so lavish that it lifts your mood the moment it arrives.

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Uofuku is a restaurant where you can enjoy authentic unagi (freshwater eel) grilled over binchotan (high-grade charcoal), along with Edomae-zushi (Tokyo-style sushi) made with careful attention to both the shari (sushi rice) and neta (toppings).

It is located inside the station building facing the rotary at Hadano Station in Hadano City, Kanagawa Prefecture. It seems to have table seating with simple partitions that give a sense of privacy.

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They serve eel dishes made with Domestic eel delivered fresh every day directly from a wholesaler in Shizuoka. The "unaju (grilled eel over rice in a lacquered box)" is available in three different sizes.

The thick, richly fatty eel is packed with flavor and pairs well with the house secret sauce, which has a refined sweetness.

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The Edomae-zushi (Tokyo-style sushi) crafted by chefs trained at famous restaurants in Ginza uses red vinegar rice and Special toppings delivered straight from the market.

The fish's rich flavor and the aroma of the vinegar come through even more. The lunch menu, where you can enjoy both sushi and unagi (eel) at the same time, is also popular.

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"Taishu Unagi Motoyama Sagamihara Fujimi Ten" is a popular eel restaurant in Sagamihara, Kanagawa, where you can casually enjoy your fill of unagi (eel).

Inside, the restaurant has a clean interior with a wood based design. There are counter seats and table seats available. Unagi is also available for Takeout.

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At this restaurant, they raise Japanese eel at Special selected farms overseas and use only eel that has passed inspections said to be stricter than those for Domestic eel.

A key feature is the larger size than regular eel, with a crisp outside and a tender inside. The photo shows the "Motoyama no Unaju."

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In addition to unaju (grilled eel over rice in a lacquer box), they also offer "Unatoro-ju" topped with tororo (grated yam) and "Motoyama no hitsumabushi (Nagoya-style eel rice with condiments and broth)."

If you want to enjoy unagi (eel) in a range of different flavors, hitsumabushi is recommended. With three kinds of yakumi (condiments), you can enjoy changing up the taste as you eat.

Photograph:流離の食いしん坊♪♪♪

Tsukiji Miyagawa Honten Sagami Ono Ten is an unagi (freshwater eel) restaurant with a long history of more than 100 years since its founding. It is located inside Bono Sagami Ono South Mall, a 4-minute walk from Sagami Ono Station in Sagamihara, Kanagawa Prefecture.

People use it for many occasions, including meals after shopping and family gatherings.

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The stacked box menu made with carefully grilled Domestic unagi (freshwater eel) is popular. You can choose from several kinds at different prices.

The unagi in the jubako (stacked box) is coated with a traditional sauce passed down through generations, and it pairs perfectly with the rice. For lunch, they also offer Rice bowl menu options.

Photograph:流離の食いしん坊♪♪♪

They also offer a full lineup of à la carte dishes made with unagi (eel), such as "umaki (rolled omelet with eel)" and "kimoyaki (grilled eel liver)." You will want to enjoy them with their wide selection of drinks.

They also have set meal menus besides unagi, such as the "sashimi set meal" and "tempura set meal." People say they are all tasty.