Negi-ya Heikichi, where leeks are the star of the show, has been renewed. You can enjoy a large-sized eel for 4,180 yen for one eel, 6,160 yen for 1.5 eels, and 7,590 yen for two eels. We also recommend the luxurious "Gokujo" eel-jyu, which features one broiled eel and one grilled eel.

Open as usual on Midsummer Day of the Ox (however, reservations are not possible on a first-come, first-served basis). Reservations required for takeout by the day before.

Thick domestically produced eels are carefully grilled over Binchotan charcoal. As the owner, Mr. Yamada, says, ``The food is steamed and then grilled after you order it, so you'll have to wait about 20 minutes, but the freshly steamed food is exceptional.''As the owner says, the taste is fluffy.

Reservations are required for Doyo no Ushi no Hi. Takeout is also possible on the same day.

An eel specialty restaurant [Kyoto Charcoal-grilled Eel Doi Ikatsu Eel] will open in Fushimi in 2018 and in Gion in 2021. The thick eel is kept alive in a low-temperature cooling circulator, and grilled on the same day over charcoal for about 15 minutes. The meat is plump and soft enough to melt in your mouth.

Take-out only on Saturday, July 23; reservations required by Tuesday, July 19.
Normal business hours on Thursday, August 4. Take-out available.

This Japanese restaurant offers authentic eel dishes in a café-like atmosphere. The freshly processed eel has no odor, and its crispy skin and plump meat are irresistible. In addition to a wide variety of eel dishes such as shiroyaki, eel rolls, and tempura, the restaurant also serves a wide variety of obanzai.

Open on regular Ox days. Better to make reservations for take-out at least one day in advance.
*On the day of the Ox and two days before and after the day of the Ox, only eel menus such as bowl of rice topped with a half-eel (2,310 yen) or bowl of rice topped with a top-grade eel (4,400 yen) will be served. No uiju (rice-jyu) is offered.

A long-established eel restaurant that has been watching over Kyoto's townspeople for more than 100 years. An indispensable part of 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
On Saturday, July 23, the restaurant will be open from 11:30 to 21:00 (LO/20:30). (Closed when all items are sold out).
Normal business hours on Thursday, August 4

Live eels are in the tank set behind the counter. Steaming starts after an order is placed, so you can enjoy the Kanto-style deliciousness. After steaming, it is dipped in a less sweet sauce and then broiled three times. It doesn't feel greasy at all, and only the rich flavor spreads in your mouth.

Normal business on the day of the Ox in Doyo.
Take-out is available only for regular eel bento (4,000 yen for 1 eel), large eel bento (5,500 yen for 1.5 eels), and umaki (eel cakes) (2,350 yen).
*Early reservations are best for both dine-in and take-out.