2024.6.17
［2024] Eels are a must-try in Kyoto! Famous restaurants serving delicious eels (Kinkakuji, Gion, Toji area, etc.)
This summer, the Ox Festival will be held on July 24 (Wed) and August 5 (Mon)! Why don't you get your stamina up with nutritious eel and survive the hot summer?
Recently, eel specialty restaurants have been popping up one after another in Kyoto. In this issue, we pick up old and new eel dishes such as unaju and hitsu-mabushi recommended by our editorial department.
Contents of this article
1.Feel the taste of high-quality eel directly [Unagi Ryori Mitori] Hitsumamushi / Toji Minami
創業は昭和27年。地域の人のための大衆食堂として開店した。現在は鰻料理専門店［うなぎ料理 美登利］（京都府京都市南区）となり、関西風の地焼きスタイルを継ぐ。「鰻本来の風味を味わって欲しいから」と、香りの付く炭火ではなくあえてガス火を選択。蒸さずに焼いて仕上げるため、身がやわらかい最上の鰻を仕入れることが不可欠なのだそう。産地にこだわらず、3軒の問屋を通して全国のものを厳選。先代からの継ぎ足しによる旨みが凝縮されたタレが、鰻の美味しさを引き立てる。
土用の丑の日は予約不可。
テイクアウトは前日までの予約のみ受付。
※予定数を超える場合は早めに予約受付終了の可能性有
※普段は当日予約可
Hitsumamushi 4,400 yen; the second cup is topped with condiments, and the third cup is served with the broth. The deep flavor of the broth prepared by the owner, who has a background in Japanese cuisine, is also impressive.
Eel Cuisine Mitori
- Eel cuisine Midori
- 14-16 Nishi-Kujo Higashi Hinagajo-cho, Minami-ku, Kyoto-shi, Kyoto
- 7 min. walk from Toji Station on the Kintetsu Line
- Tel. 075-682-6222
2.Eel dishes at Unagi Kappou Toishi (eel and kappo Toishi), which boasts a crispy, chewy texture / Gosho Minami
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.
All dishes start at 15,000 yen for the evening omakase course. Shiroyaki appears in the middle of the course and kabayaki appears at the end with rice. Shirayaki is accented with sansho miso and sansho tsukudani.
Eel and kappo Toishi
- Eels, Kappos, and Toshi
- 682 Harumei-cho, Nishi-iru, Nijo-dori, Mawagaya-cho, Nakagyo-ku, Kyoto-shi, Kyoto
- 5-minute walk from Kyoto Shiyakusho-mae Subway Station
- Tel. 075-746-5557
- 11:30-15:00 (LO/14:00)
18:00-23:00 (LO/21:00)
3.Uzofusui, a specialty of the long-established Warajiya, loved by writers and artists / Shichijo
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.
Uzofusui, which is gently soaked in bonito and kelp broth, is delivered in a custom-made well. Unabe and uzofusui courses start at 7,500 yen per person. The photo is for 2 persons.
straw-throwing-straw man
- 555 Nishinomon-cho, Higashiyama-ku, Kyoto-shi, Kyoto
- 3-minute walk from Keihan Shichijo Station
- Tel. 075-561-1290
- 11:30-15:00 (LO/14:00)
17:00 - 20:00 (LO/19:00)
4.Eel chu (eel) at Gion Unagi Kawato, where craftsmanship shines in charcoal-grilled eel.
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.
Eel and salmon roe stacked with eel and salmon roe for 4,950 yen. It is packed with eel and salmon roe in soy sauce, making a big impact. It is served with eel liver soup and steamed egg custard.
Gion Eel, Kawato
- Eelgrass Eel
- 572-27, South side of Gion-cho, Higashiyama-ku, Kyoto-shi, Kyoto
- 5-minute walk from Keihan Gion-Shijo Station
- Tel. 075-741-8590
- 11:00-14:00 (LO/13:30)
17:00-21:30 (LO/21:00)
5.Hitsumabushi at Sumiyagura Kyoto Branch: Eel grilled over binchotan charcoal goes perfectly with Omi rice (Kawaramachi).
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.
Hitsu-mabushi (pine): 4,380 yen. You can enjoy a variety of flavors at once by putting yakumi (condiments) on top and pouring broth over the top.
Sumiyagura Kyoto
- living room and stairwell
- 8F Kyoto Kawaramachi Garden, 68 Shinmachi, Shimogyo-ku, Kyoto-shi, Kyoto
- Directly connected to Exit 2 of Hankyu "Kyoto Kawaramachi Station
- Tel. 075-254-8006
- 11:00-15:00
17:00-21:00
6.Unaju (eel)" at "Kyoto Charcoal Grilled Eel, Doi Katsunagi Eel, Kinkakuji Branch" (near Kinkakuji Temple).
2018年は伏見に、2021年には祇園に店を構えた人気店。2024年には金閣寺周辺に炭焼鰻の専門店［京都 炭焼鰻 土井活鰻 金閣寺店］がオープンした。厳選された極太の青鰻を特注の生け簀で活かしておいて、その日に捌き炭火で焼くこと約15分。肉厚な身はふっくらで口の中でほどけるようにやわらか。金閣寺にちなみ金箔を塗した金箔一匹重にも注目したい。
土用の丑の日は店内飲食は予約不可。テイクアウトは要予約。
※本店・祇園店はテイクアウトのみ可、要予約
Unaju-ordinary 3,000 yen (2,700 yen for takeout) with fluffy broiled egg topping for an additional 200 yen. The deliciousness of the eel and the sweetness of the egg intertwine, and the chopsticks just won't stop!
Kyoto Charcoal Grilled Eel, Doi Seikatsu Eel, Kinkakuji Branch
- Kyoto SUMIYAKI EELS, DOI KATSUMEN, KINKAKU KITEN
- February 29, 2024 open
- 2F, 13 Kinugasa Kaido-cho, Kita-ku, Kyoto-shi, Kyoto
- Short walk from Kinkakuji-michi bus stop
- Tel. 075-406-7777
- 11:00-19:00
7.A whole, fatty, prized eel [Kyoto Gion Unagi Yondaime Kikukawa] (eel) / Gion, Kyoto
90年以上続く老舗鰻問屋による鰻専門店［うなぎ四代目菊川］（京都府京都市東山区）。祇園店では明治時代に建てられた町家を活かした空間で、新鮮な鰻料理を楽しめる。鰻の蒲焼を丸ごと一本のせた一本うな重は、職人が目利きして選んだ鰻を蒸さずにそのまま炭火で焼き上げる関西焼き。高温で焼いても身が縮まらないほど肉厚で、パリッとした皮とふわふわの身、ジューシーな脂を食べるたびに感じられる。一本そのまま独り占めできる贅沢が嬉しい。
土用の丑の日は通常営業
※土用の丑の日は一部メニューのみ提供
※週末は予約がベター
Ippon Unaju (eel stew): 5,680 yen. The contrast between the crispy skin and the fluffy, juicy meat is irresistible!
Kyoto Gion Eel Yondaime Kikukawa
- Kyoto-On Eel Oyogi Oyogikukawa
- 70-7 Motoyoshi-cho, Shinbashi Higashi-iru, Yamato-oji-dori, Higashiyama-ku, Kyoto-shi, Kyoto
- 9 minutes walk from Hankyu "Kyoto Kawaramachi Station".
- Tel. 075-606-5670
8.Unashige's sumptuous eel stew with sugar-free sauce and binchotan charcoal to bring out the true flavor of the eel / Gosho area
カウンターの奥に設置された生け簀にいるのは、生きた鰻。注文が入ってから蒸し始めるため、関東風ならではの美味しさを楽しめる。蒸してから甘さを抑えたタレをくぐらせ、つけ焼きすること3回。脂っこさは全く感じず、豊かな味わいだけが口に広がる。
土用の丑の日は通常営業。
テイクアウトは、鰻弁当並（1尾）4400円、鰻弁当大（1.5尾）6000円、うまき2500円（要予約）のみ可。
※店内飲食、テイクアウト共に早めの予約がベター
Unaju (large): 6,600 yen; while the average portion of one eel is enough to satisfy the appetite, the large portion with one and a half eels is even more luxurious. Rice is Shiga Kinuhikari *Price is subject to change.
Nosage
- Glassed Gosho 1F, 180 Shinkarasumagami-cho, Kamigyo-ku, Kyoto-shi, Kyoto Prefecture
- Six-minute walk from Kawaramachi Marutamachi bus stop.
9 minutes on foot from Keihan Jingu Marutamachi Station - Tel.075-741-8435
9.[Pumpkin seed] eel bowl set meal carefully grilled over Binchotan charcoal / Gion
肉厚の国産鰻を備長炭の上で丁寧に焼いていく。「注文いただいてから蒸し、そこから焼くため20分ほどお待ちいただきますが、蒸したては格別です」と店主・山田さんの言葉通り、口当たりはふわっふわ。
土用の丑の日は要予約。テイクアウトは当日でも可。
The lunch-only eel bowl set meal is 2,600 yen (2,200 yen for takeout of the same size eel bowl only). Edo yaki eel is steamed to remove excess fat, making it light and fluffy. Includes yuba (bean curd) and liver soup, a small bowl of cooked food, and pickles.
pumpkin seeds
- 1F Gion Ryokaku Building, 267 Gioncho North Side, Higashiyama Ward, Kyoto City, Kyoto Prefecture
- 3-minute walk from Keihan Gion-Shijo Station
- Tel.075-525-2963
10.The dashimaki that protrudes from the bowl is a masterpiece! ［Kinshi-don at Kyogoku Kaneyo / Kawaramachi
100年以上、京都の街人を見守ってきた鰻料理の老舗。蒸してから備長炭で焼くこちらの江戸焼き鰻に欠かせないのが、丼からはみ出る大きなサイズのだし巻き。
土用の丑の日は店内飲食、テイクアウト共に可 ※予約不可
7月24日（水）は11：30〜20：30（LO／20：00）の通し営業 ※売り切れ次第終了
※7月25日（木）は振替休業
Kinshi-don (ordinary) 2,800 yen (2,900 yen for takeout). A simple yet powerful combination of Kyoto-style dashi roll and Edoyaki eel. Enjoy the change of taste with omidare sauce and sansho (Japanese pepper).
Kaneyo Kyogoku
- today
- Kyoto Prefecture Kyoto City Nakagyo Ward
- 8 min. walk from "Kyoto Shiyakusho Mae" subway station.
- Tel.075-221-0669
The information is subject to change. Please contact each store or facility directly for the latest information.
All prices include tax.
※内容の誤りや閉店情報などお気づきの点がございましたら、info@leafkyoto.co.jp までお知らせください。
*Since this site uses automatic translation, the translation may differ from the original Japanese content.
All prices include tax.
※内容の誤りや閉店情報などお気づきの点がございましたら、info@leafkyoto.co.jp までお知らせください。
*Since this site uses automatic translation, the translation may differ from the original Japanese content.
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