20 meilleurs restaurants Eel par Recommandation à Autour de Gare de Oosukannnonn
Qu’est-ce que Eel ?: Eel-focused restaurants highlight the pleasure of slow grilling over charcoal, where glossy tare lends a gentle sweetness and sheen while the skin turns lightly crisp and the flesh stays tender. Many menus feature kabayaki alongside salt-grilled fillets, and some kitchens employ a steam-then-grill method to emphasize a delicate texture. Bowls and lacquered boxes of eel over rice are common, as are regional styles that invite multiple ways to eat in one sitting. Diners may encounter white-grilled cuts seasoned simply, omelets rolled around eel, or a clear broth made with the liver. The counter often showcases the sizzle and aroma from the grill, shaping a dining experience that balances smoke, sauce, and craftsmanship. Attention to butchery, skewering, and precise heat control is central to the appeal, with small side dishes and pickles rounding out a meal that favors nuance and measured richness.
The real eel is different! @Nagoya Fushimi | Delicious food and happiness!
Nagoya rice, miso katsu, miso nikomi, kishimen, and eel!
If you're on a trip, you'll be brave enough to eat eel!
Speaking of eel in Nagoya, Ichibiki and Unafuji are famous, but you have to get a numbered ticket or wait in line before the restaurant opens...
Well... I can't wait in line in this hot weather!
I was looking for a good place to eat. I was looking for a good place to eat, and I was told that Unafuji-san had split his business with another restaurant! Mr. Unafuji told me about it!
Eel Uka Fuji
Just a short walk from Fushimi Station on the Higashiyama Subway Line
I had heard that there was a line at lunchtime peak, so I went there just in time for the opening time!
Lots of chairs are lined up in front of the restaurant.
We arrived a little before the restaurant opened, so we waited for a while and were offered cold tea!
It would be dangerous if we got heat stroke while waiting, right?
Thank you for your consideration!
Inside the restaurant, there are table seats and a private room with a small tatami floor (horigotatsu).
We went to a private room.
The spacious private room is quiet and relaxing!
Excuse me for the champagne at noon!
Cucumber and salted kelp as a side dish!
It's so addictive with a nice salty crunch!
Cucumbers are delicious in summer!
The menu includes Hitsumabushi, Unadon (bowl of rice topped with eel and rice topped with eel), and Unaju (a type of stacked eel).
We recommend the Hitsumabushi.
I'd like to eat the liver anyway!
I ordered the Kami-Hitsumabushi with liver (limited edition) for 5,450 yen!
I asked for less rice, but it was still full!
There was so much rice in the bowl that it was impossible to cover it!
I'm starting to understand how to eat Hitsumabushi!
First, as is.
The surface of the eel is lightly grilled and fragrant
The meat is fluffy and oh so delicious!
I can't get enough of eel!
The sauce is not too sweet and easy to eat.
Next, put yakumi (condiments) on top!
Negi and nori (seaweed) on top!
The aroma of nori and the crunchiness of the green onion add to the flavor.
Finally, pour the dashi broth over the top and enjoy!
Thankfully, the broth is neither too thin nor too thick!
It tastes somewhat comforting.
After this, you can eat it any way you like!
After all, this is the way I like it!
I like it best eaten as it is!
If you pour soup stock over it, the aroma is lost, and it makes me feel sad.
I want to enjoy crispy and fluffy eel.
The liver is also big and juicy, with a delicious bitter taste.
The price is a little expensive because it contains a lot of eel, but it is very satisfying!
The waiter's service was very attentive, pouring tea frequently and serving the food to us.
I have never been to Unafuji, so I can't compare with it.
But I was satisfied with the atmosphere of the restaurant, the waiter's service, and the food!
The location near Fushimi station is also convenient for travelers!
After all, you can't miss eel when you come to Nagoya!
It was delicious!
Thank you for the food!
Unagi Uoka Fuji
050-5594-9451
1F Gionza Tower, 1-6-15 Sakae, Naka-ku, Nagoya, Aichi, Japan
https://tabelog.com/aichi/A2301/A230102/23066002/
A long-established eel restaurant shining with tradition and skill
Founded 90 years ago in Nagoya's Osu district, the long-standing "Mitsutama" is known for its thick eel grilled to perfection with a secret sauce and artisan techniques. The grilling over binchotan charcoal enhances the aroma, resulting in a delightful texture that is both crispy and fluffy. Additionally, the carefully curated ambiance and charming Japanese tableware elevate the dining experience.
Hiru Dake Unagiya uses high-quality eel sourced from a long-established wholesaler, expertly grilled over charcoal to bring out its full flavor. The eel is characterized by its fluffy tenderness and a crispy exterior, with a fragrant aroma that whets the appetite. The warm atmosphere of the restaurant, combined with the attentive service from the staff, creates a pleasant dining experience. If you're looking to enjoy authentic eel in Nagoya, be sure to visit Hiru Dake Unagiya.
Made a reservation and was on time!
The restaurant looked amazing!
The hitsu-mabushi was of course delicious!
My mother, who is not a fan of eel, was very satisfied with the sashimi set meal.
A restaurant where you can enjoy authentic eel dishes
Located in the Osu shopping district, "Tomida" is a restaurant where you can savor the deliciousness of eel. It features a perfectly balanced sauce that is neither too sweet nor too rich, and the eel is grilled to achieve a delightful combination of tenderness and crispiness. The interior is clean and has a casual atmosphere, making it a great place to stop by. In addition to eel, the menu offers a variety of options including shrimp tempura and pork cutlets.
Dès que vous entrez, vous êtes émerveillé par les nombreuses feuilles de couleur accrochées. L'intérieur a une ambiance calme, ce qui le rend facile d'accès même pour une personne seule. L'anguille de Mikawa Isshiki est soigneusement grillée avec un parfum de charbon. Sa peau croustillante et sa chair tendre et juteuse offrent un équilibre de texture exceptionnel. La sauce n'est pas trop forte et se marie parfaitement avec le riz blanc. Les plats dorés sont également beaux, ce qui est un plaisir pour les yeux.
Restaurant traditionnel d'anguille de style Nagoya
Le restaurant Yoneichi, avec une histoire de 70 ans, est un établissement traditionnel d'anguille de style Nagoya. Les anguilles grillées au charbon de bois Binchotan sont croustillantes à l'extérieur et moelleuses à l'intérieur, avec une saveur unique. L'intérieur du restaurant dégage une ambiance de l'ère Showa, permettant de déguster un repas dans une atmosphère calme. Il propose un menu varié, y compris des plats comme le unadon et le hitsumabushi, où l'on peut pleinement apprécier la qualité de l'anguille.
An eel specialty restaurant with a nostalgic Showa atmosphere
Tatsuta is a hidden gem specializing in eel, exuding a nostalgic Showa-era ambiance. Using carefully selected eel, the expertly grilled fish has a perfect texture and is elegantly served over rice with a slightly sweet sauce. With a diverse lunch menu, it is a place where every visitor can find satisfaction.
Japan Évaluations des utilisateurs3.89(4 avis)
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