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.