- Nearest station：
- Categories：
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- Budget：
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- Closed：
- Sunday、Public Holiday
Specialities
Chef
Junichi Maruta (Maruta Junichi) - A young craftsman who inherits the taste of a long-established store
Food
The secret to the beloved flavor is the craftsmanship and meticulous attention to detail
Space
A famous restaurant that blends in with the townscape. A traditional, relaxed atmosphere welcomes customers.
Review
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Review 737resultsFollowers 446people[Utsunomiya] Eel
The nearest station is JR Utsunomiya Station, 8 minutes on foot. I went there for lunch. I...View details
2023/10 visited
2 times
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Review 174resultsFollowers 27peopleSpace and depth
We visited for a business meal. Apparently it is a famous restaurant in Utsunomiya. We ent...View details
2024/02 visited
1 time
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Review 1,036resultsFollowers 1,042peopleListen to the sounds of the river ci...
Hello to everyone watching Instagram. This is ZMA. Now❗️Tochigi gourmet. Let's continue♪...View details
2024/04 visited
1 time
Restaurant information
Details
| Restaurant name |
Kawa semi（Kawa semi）
|
|---|---|
| Categories | Unagi (Eel), Japanese Cuisine, Izakaya (Tavern) |
| Phone number (for reservation and inquiry) |
028-625-5483 |
| Reservation availability |
Reservations available
鰻弁当電話予約可能です。 |
| Address |
栃木県宇都宮市大通り5-1-19 |
| Transportation |
It is about a 15-minute walk from the west exit of JR Utsunomiya Station. It is about a 17-minute walk from Tobu Utsunomiya Station. Turn at Utsunomiya Memorial Hospital and go about 200 meters. 617 meters from Utsunomiya. |
| Opening hours |
Hours and closed days may change, so please check with the restaurant before visiting. |
| Average price |
JPY 3,000 - JPY 3,999 JPY 3,000 - JPY 3,999 |
| Average price（Based on reviews） |
JPY 4,000 - JPY 4,999JPY 4,000 - JPY 4,999
|
| Payment methods |
Credit cards not accepted Electronic money not accepted QR code payments not accepted |
| Table money/charge |
なし |
Seats/facilities
| Number of seats |
25 Seats （ 1st floor: 6 counter seats, 1 table seating for 4 people 2nd floor: 2 tatami rooms） |
|---|---|
| Private rooms |
Available |
| Private use |
Available For up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking |
Available If you use the parking lot with the yellow sign, you will receive a service voucher. |
| Space/facilities |
Relaxing space,Counter seating,Tatami room |
Menu
| Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Particular about Sake (Nihonshu) |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Hideout,A house restaurant |
| Service |
Parties over 2.5 hours,Take-out |
| Family friendly |
Not available for elementary school students or younger |
| Website |
閉じる
ChefJunichi Maruta (Maruta Junichi) - A young craftsman who inherits the taste of a long-established store
Born in Utsunomiya, Tochigi Prefecture in 1978, Kawasemi was a restaurant that his parents, uncle and grandmother started when he was young. He moved to Tokyo at the age of 18, and after graduating from university, he trained at an eel restaurant in the city. He also honed his skills as a chef at the traditional Japanese restaurant Toratatsuma for eight years. He returned to his family's Kawasemi at the age of 35. Kawasemi has served fish other than eel since it first opened, and his training at the traditional Japanese restaurant is still useful here. He now spends his days as a central figure in the restaurant, passing on the flavors of the long-established restaurant.
Food The secret to the beloved flavor is the craftsmanship and meticulous attention to detail
Since the restaurant first opened, they have been using eels from Yoshida, Shizuoka Prefecture. They only prepare the amount they will use that morning. They cook it in the Kanto style, where the eel is steamed between cooking. The meat is firm but soft and fluffy, and won't break when you pick it up with chopsticks. The fat is just right, and when broiled, you can enjoy the natural umami of the eel to the fullest. The sauce they use for the kabayaki is only soy sauce and mirin. The deep flavor, brewed over many years, is something you can only get at a long-established restaurant. The rice is also cooked taking into consideration how it will soak up the sauce, and the restaurant's attention to detail can be felt in every detail.
SpaceA famous restaurant that blends in with the townscape. A traditional, relaxed atmosphere welcomes customers.
It's about a 15-minute walk from Utsunomiya Station. The restaurant's appearance is befitting of a long-established establishment, blending naturally into the townscape. Once you pass through the navy blue shop curtain, you'll find a relaxed, old-fashioned space. It's not a high-end establishment, but the Edo-period sign hanging above the counter and the well-worn chairs and tables give you a sense of the restaurant's history. In the evening, many regulars come to enjoy delicious eel dishes with alcohol. The friendly personalities of Mr. Maruta and the proprietress are also appealing, giving the restaurant an atmosphere that makes you want to call it a "famous local restaurant."
A famous eel restaurant that has been loved in Utsunomiya for over 40 years. Enjoy simple hospitality and unchanging traditional flavors
When talking about eel in Utsunomiya, the first name that comes to mind is Kawasemi, a long-established restaurant. It has been open for over 40 years, and now attracts more customers from far away as
... well as locals, but the simple hospitality and traditional flavors that have been handed down for generations remain unchanged. They only prepare the eel that will be used that morning. The process leading up to the completion of the eel has remained the same since ancient times, and the eels served at Kawasemi convey the pride of a sincere craftsman in his work. We hope you enjoy the soft texture and deep flavor that spreads in your mouth.