Japanese people have been familiar with “unagi” for a long time. The plump, fragrant meat and the traditional sweet sauce that goes well with it make “unajyu”(eel rice bowl) or “kabayaki”(graze-grilled eel) a dish that everyone wants to eat. It is also highly nutritious and is often eaten as a dish to relieve summer fatigue, especially during the hot summer season. Recently, the number of restaurants where you can eat delicious domestic unagi has been decreasing, but there are still many traditional restaurants that many people visit, so be sure to check them out when you visit Japan.
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Difference between “Kabayaki” and “Unaju”

Kabayaki

Unagi kabayaki is a fish dish in which eels are opened, the middle bones removed, skewered and grilled then dipped in a thick sauce (a combination of soy sauce, mirin, sugar, sake, etc.) and grilled afterwards.

Unaju

Unajyu is rice in a box, topped with kabayaki, and put sauce, often put sansho powder (can be a digestive aid)as you like. There are several ranks on the menu, such as “sho”(pine), “chiku”(bamboo), “bai”(plum), etc., in order of price, depending on the size, quantity, and which part of the eel and whether the eel is wild-caught or farm-raised. Similar to unaju, there is also a Japanese dish called hitsu-mabushi. The first meal is eaten as it is, the second meal is eaten with some condiments (green onions, seaweed, mitsuba, etc.), and the third meal is eaten as ochazuke (rice with tea or broth).

The beginning of Kabayaki

Unagi kabayaki first appeared in literature in the Muromachi period (1336-1573).In the Muromachi period (1336-1573), eel was skewered and grilled in a tube shape, and the shape of the eel resembled the ears of ”gama(cattail)”, which is why it was called “kabayaki”. Another theory is that the word “kanbashi,” which means “good smell” when eel is grilled, was transformed into “kanbaya,” “kabaya,” and finally “kabayaki”. Kabayaki took its present version in the Edo period (1603-1868) when Tanaka Gemba, the fifth generation head of Higeta Soy Sauce in Choshi, Chiba Prefecture, created dark soy sauce. This dark soy sauce suited the tastes of the people of Edo and became very popular. This is also connected to the familiar food culture of the Kanto region, where the taste is strong while the Kansai region is light. The method of cooking eel kabayaki, which was established during this period, has continued unchanged from the time it was created to the present.

The beginning of Unajyu

Back in 1885, a man named Okubo Imasuke, the sponsor of a play in Sakai-machi, who loved unagi, is said to have been the originator of “unaju”. At that time, unagi kabayaki was delivered with warmed rice bran to keep it warm during delivery, but he requested unagi to be served directly on top of rice because he thought it inconvenient to get rid of the rice bran. It is said that the product called “unaju” was introduced even later, in 1960, at an unagi restaurant in Tokyo called “Jubako”. The appearance of the unaju in a lacquered box called “jubako” is said to be very luxurious and appearance, so other stores began to imitate it, and the current unaju in a lacquered box spread nationwide.

Winter is the season when eel is delicious.

The custom of eating unagi in summer is well established, but it is not widely known that unagi in winter is actually more delicious. Like many fish, eel also gains more fat and taste in the winter. Nowadays, most eels are farm-raised, so you can enjoy delicious unagi regardless of the season, but it would be a mistake to avoid unagi just because they are not in season in winter. The cold winter is the best time to get energized with unagi power.

Eel(Unagi) is highly nutritious and good for health

Unagi is an excellent healthy food, rich in vitamins and very nutritious. In addition to high quality protein, it also contains plenty of vitamins that are generally lacking in fish and meat. It is rich in vitamin A, vitamin B1, B2, B6, vitamin D, and vitamin E. It is also rich in minerals such as zinc and calcium, and the fatty part of the eel is rich in DHA and EPA. The surface of the body of eel contains mucin, which protects the mucous membrane of the stomach and intestines. Wherever part of unagi you take , you can say that it is the “best healthy food”. For example, because it contains nutrients related to muscle synthesis, it is a very suitable food for maintaining good health, as it has the effect of making the body easier to burn fat and maintaining the health of the skin.

Famous eel(Unagi) restaurant in Japan

There are many restaurants all over Japan where you can eat unagi dishes, but we will introduce some of the best restaurants that we recommend, such as traditional ones with a long history of serving the best of the best.

Osaka – How delicious it is four times over! (Funaya, an unagi restaurant that specializes in hitsumabushi)]

“Funaya” in Osaka is an unagi restaurant with a long histroy of about 80 years. This restaurant uses only domestically produced eels, and they are particular about choosing the best production places at that time of the year, such as Aichi, Shizuoka, and Mie prefectures. As a result, the meat is very tender with just the right amount of fat, and the skin is fragrant. Their special sauce is rich and full of the flavor of 80 years of experience! The most popular dish is “Hitsumabushi,” which is said to be delicious four times: one bite as it is, another bite with condiments, and the next bite with broth. And finally, you can finish the meal with your favorite flavor. Try it for yourself.

Tokyo – It takes six months to make a reservation! “Kabuto” is the best unagi restaurant in Japan, both in name and reality

“Kabuto” in Ikebukuro is famous for being the most difficult unagi restaurant in Japan to get a reservation. Even on weekdays, you have to wait six months before you can make a reservation. The restaurant’s score on review sites is incredible, making it the best unagi restaurant in Japan. I recommend the chef’s choice course. You can try the best unagi dishes at the time, such as Kanto style with fluffy eel meat, Kansai style with a crispy fragrant taste, and unagi dishes using the heart, fins, legs, and tail of the eel. The business time is dived two part and the reservations are required, so be sure to make a reservation online in advance.

Aichi – If you want to eat local specialty “Hitsumabushi” in Aichi-Nagoya, “Shirakawa” is the place!

Hitsu-mabushi is a local favorite in Nagoya, Aichi Prefecture. Shirakawa, a famous local gourmet restaurant, is popular even among the locals of Nagoya, and is regarded to have a perfect balance of just the right amount of fat, richly flavored meat, and savory grilled skin. The most popular dish at this restaurant is their special ochazuke. The secret special sauce that has been used for decades is a perfect match with the green tea. It is the perfect ending to a meal. I highly recommend visiting this restaurant when you visit Nagoya.

Shizuoka – Excellent unagi while enjoying the view of an elegant Japanese garden! “Kanerin unagi-ten”

Located in Hamamatsu City, Shizuoka Prefecture, “Kanerin unagi-ten” is a unagi restaurant with a history of 60 years. You can enjoy the view of the garden from the restaurant, so you can spend your time enjoying Japanese culture. The unagi dishes are carefully prepared by covering the surface of the eel with sauce to lock in the flavor and then slowly grilling it over binchotan charcoal, so it is full of rich flavor. Furthermore, the price is a little more reasonable than regular unagi restaurants. If you are ever in Hamamatsu, why not try it for lunch?

Eel(Unagi) is truly a superfood

Unagi have been familiar to Japanese people since ancient times. With its well-balanced nutritional value, eating unagi not only gives you stamina, but also helps to burn fat and maintain beautiful skin, making it a true super food. There are restaurants with a long history that serve unagi dishes all over Japan, so if you are visiting Japan for sightseeing, it would be a good idea to visit one of them. Some of these restaurants offer a view of Japanese gardens, so you can enjoy Japan to the fullest.