The restaurant was founded in 1952. It opened as a popular diner for local people. It is now a restaurant specializing in eel cuisine [Unagi Ryori Mitori] (Minami-ku, Kyoto City, Kyoto Prefecture), and has taken over the Kansai-style jiyaki style of cooking. The restaurant uses gas instead of charcoal, which gives the eel its aroma, because "we want our customers to taste the original flavor of the eel. He says that it is essential to purchase the best eel with tender meat for grilling without steaming. They carefully select eels from all over Japan through three wholesalers without being particular about where they come from. The sauce, which is made by continuing the same recipe from the previous generation, enhances the deliciousness of the eel.

Reservations are not accepted on the day of the Ox.
Take-out is only available by reservation until the day before.
*Reservations may be closed earlier if the number exceeds the planned number.
Usually reservations can be made on the same day.

Kansai-style jiyaki style eel with a crispy texture is pursued to the utmost. The eel is flipped over several times to coat it with fat and cooked slowly, making it fluffy on the inside and fragrant and pleasantly chewy on the outside. ［The eel is served with rice cooked in a Rakuyaki earthenware pot using rice from Gihee VIII. Enjoy the seasonal taste with a course meal. Reservations are required, so be sure to make a reservation in advance.

The store's name comes from the fact that Hideyoshi Toyotomi visited the store and took a rest after taking off his straw sandals. Uzofusui, a specialty since the middle of the Showa period (mid-Showa period), is a dish with a fragrant broth containing grilled white eel, homemade rice cakes, burdock root, and other ingredients. The fresh domestic eel delivered in the morning is carefully processed, and its rich flavor will soothe your soul. Enjoy the eel with a sense of history in the tranquil atmosphere of the restaurant, which has been visited by writers and artists such as Junichiro Tanizaki.

Located on Hanamikoji Street, the restaurant has a tasteful atmosphere of a former traditional ryokan (Japanese inn). The restaurant carefully selects fatty, thick, and large-sized eels from Mikawa-Ishiki in Aichi Prefecture and other regions. The eel is grilled to a crispy, aromatic flavor with the perfect amount of heat by fine-tuning the charcoal flame, which is difficult to adjust to the heat level. Uni-jyu (eel and sea urchin) and urage-jyu (eel and salmon roe), which are lavishly topped with sea urchin and salmon roe, are also popular. The restaurant offers counter seating right in front of the grill and private rooms where you can relax in comfort.

The eel is grilled over a high flame using binchotan charcoal to release its own fat, making the surface crispy and fragrant, and the inside soft and fluffy. Try Hitsumabushi, recommended by the owner, which can be enjoyed in three different ways.

In 2024, a new restaurant specializing in charcoal-grilled eel [Kyoto Charcoal Grilled Eel, Doi Katsunagi Eel, Kinkakuji Branch] opened in the vicinity of Kinkakuji Temple. Carefully selected thick blue eels are kept alive in a custom-made fish tank, and are grilled over charcoal for about 15 minutes on the same day. The thick meat is soft and fluffy and melts in the mouth. The gold leaf lacquered "Ippon-jyu" (one-an-eel-jyu), named after the Kinkakuji temple, is also a must-see.

Reservations are not accepted for in-store dining on Doyou-no-Ushi days. Reservations required for take-out.
Take-out only available at the main store and Gion store.

Unagi Yondaime Kikukawa (Higashiyama-ku, Kyoto City, Kyoto) is an eel specialty restaurant owned by a long-established eel wholesaler that has been in business for over 90 years. At the Gion branch, you can enjoy fresh eel dishes in a machiya townhouse built in the Meiji era. The "Ippon Unaju," which features a whole broiled eel, is Kansai-style broiled over charcoal without steaming the eel, which is selected by the chef. The meat is so thick that it does not shrink even when grilled at high temperature, and the crispy skin, fluffy flesh, and juicy fat can be felt every time you eat it. You can enjoy the luxury of having one eel all to yourself.

Normal business on the day of the Ox in Doyo
Only a part of the menu is served on the day of the Ox of Doyou.
Reservations are better on weekends.

Live eels are placed in a fish tank behind the counter. The eel is steamed only after it is ordered, so you can enjoy the unique taste of Kanto style. After steaming, the eel is dipped in a sauce that is less sweet, and then dipped and broiled three times. You will not feel the fatty taste at all, but only the rich flavor that spreads in your mouth.

Normal business on the day of the Ox in Doyo.
Take-out is available only for regular eel bento (1 fish) 4,400 yen, large eel bento (1.5 fish) 6,000 yen, and Umaki 2,500 yen (reservation required).
*Early reservations are best for both dine-in and take-out.

Thick domestic eel is carefully grilled over bincho charcoal. The eel is steamed to order and then grilled, so you have to wait about 20 minutes for it to be cooked.

Reservations are required on the day of the Ox Festival. Take-out is available on the same day.

This long-established eel restaurant has been watching over Kyoto's townspeople for more than 100 years. An indispensable part of this Edo-yaki eel, which is steamed and then grilled over binchotan charcoal, is the large dashimaki, which protrudes from the bowl.

In-store dining and takeout are both available on Doyou-no-Ushi (day of the Ox) *Reservations not accepted
Open all day on July 24 (Wed.) from 11:30 to 20:30 (LO/20:00) *Close when sold out
*Substitute holiday on Thursday, July 25.