Arashiyama Unahide

Finished using Kansai-style grilling that grills without steaming, bringing out the smoky aroma of charcoal, a crispy skin, and a plump flesh. We carefully select larger domestically produced eels from Mikawa Isshiki, let them settle in a special live tank for 2-3 days to remove any odor, then carefully prepare them in-house and serve. We offer unaju (eel over rice), hitsumabushi (ochazuke-style), kabayaki and shirayaki, unagyujū (eel and beef rice box), and other dishes.

The interior, remodeled from a Kyomachiya (traditional Kyoto townhouse), is a calm Japanese-style space where you can feel the warmth of wood and a sense of history. In addition to table seating, there are tatami seating areas, horigotatsu (sunken heated tables), and completely private rooms, so you can relax without worrying about others. There are also spacious tatami seats with views of the garden. The system is that you place your order at the ticket machine at the entrance and then you will be shown to your seat.

Opened on June 1, 2024, in Kyoto, Arashiyama. Although located in the historic city's tourist area, it was born as an establishment that carries the Kansai regional grilling tradition into the modern era as a local flavor. Since opening, its commitment to charcoal grilling and its offering of high-quality domestic eel have attracted attention, and it has continued to build its reputation as a new renowned restaurant in the Arashiyama area.