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Doi katsu eel Exterior

A 100-year-old wholesale store specializing in river fish has been transformed into a restaurant specializing in eel cuisine [Doi Ikuei Eel]

The current owner, Takashi Doi, has transformed the 100-plus-year-old river fish wholesale store, which had been operated in the Kyoto Central Market since his grandfather's generation, into a restaurant specializing in eel dishes. The thick-fleshed eels are processed in a low-temperature cooling circulator on the same day, and grilled over charcoal for about 15 minutes. The eel has a nice char and crispy skin, and the meat is soft and fluffy. The meat is soft and fluffy and melts in the mouth, yet still has elasticity, and is reasonably priced.

Doi katsudo eel, introspection

The sweet and rich secret sauce, which has been passed down since the establishment of the restaurant, enhances the taste of the eel.


Unaju (thick eel from Aichi Prefecture) is served at 3,000 yen and topped with a fluffy golden threaded egg for 200 yen. The golden thread egg and eel sauce are a perfect match!

Doi's lamprey (Esox doi:i.e. the hagfish of the family Eelphidae)

  • Saturday night blues
  • 2-2, Fukakusa Suzuzuka-cho, Fushimi-ku, Kyoto-shi, Kyoto
  • Six-minute walk from Fushimi Inari Station, Keihan
  • Tel.075-6444556
  • 11:00-15:00 (LO/14:30)
    17:00-21:00 (LO/20:30)
  • Irregular holidays
  • All seats non-smoking No private room 3 parking spaces
*Please note that the information contained herein is subject to change without notice.
*Since this site uses automatic translation, the translation may differ from the original Japanese content.


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