After deciding to visit Kyoto this time, I made a reservation at a restaurant that was high on my priority list. The small restaurant, renovated from a townhouse, was fully booked when I arrived at the reserved time. A few walk-in customers came in, but they left after reserving a slot for later. It seems like it's best to make a reservation at this place. The menu only offers one option, which includes grilled eel, freshly cooked rice, pickles, shredded mountain pepper, and eel simmered in soy sauce, all served as accompaniments to the eel rice set meal. The price is 7,000 yen. When you sit down, they bring the accompaniments without saying anything, followed by the grilled eel and soup. They also provide guidance on how to eat it properly. You can pour the sauce to your liking over the eel and make an eel bowl, and they will turn the leftover rice in the pot into ochazuke, so don't rush to remove it. The most important things are these two. Although this restaurant is known for its eel, when you try it, you realize it's not just about the eel. The eel is delicious, of course, but there are other places with tastier eel. What makes this place special is the deliciousness of the rice. It stands out when you eat the rice as part of the eel set meal. This restaurant seems to be dedicated to exploring the deliciousness of eel as a rice accompaniment. The service is also excellent. They move swiftly and efficiently. As a Kyoto restaurant, they are also keen on business, which may seem like they are pandering to tourists, but being business-oriented also means they value their customers and have the flexibility to accommodate walk-in customers, which can be beneficial for tourists. Considering the quality and other factors, the price of 7,000 yen seems reasonable. The location is also good, and the atmosphere of dining in a renovated Kyoto townhouse adds to the overall dining experience. While I can't say I will definitely revisit, if the opportunity arises, I would consider coming back. In any case, ending the trip with my favorite dish of eel was a great way to wrap up a satisfying journey.

In Kyoto, there are three top eel restaurants, and the last one we visited was Daikokuya Unagi Hei. It's a popular place and reservations are hard to come by. We managed to secure a reservation for two on a Saturday afternoon about a month in advance. The restaurant has a traditional townhouse atmosphere, with a beautiful miniature garden adding to its charm. When we arrived for our reservation, within about 10 minutes we were served a pot of freshly cooked white rice, topped with four slices of grilled eel. The meal also included pickled vegetables, dried baby sardines with a hint of sansho pepper, and clam soup. The eel sauce was just right, and the eel itself was flavorful and delicious. The meal ended with tea pickled in the leftover sauce, similar to a variation of hitsumabushi. The menu consists of just one set, priced at 7,000 yen including tax. It may seem a bit pricey, but considering the cost of living in the area, it's a fair price.

I had always thought that this might be the best restaurant in Kyoto, but I hadn't had the chance to go until now. I went with high expectations. The food was served in unique yellow Seto two-tiered dishes. The perfectly grilled eel and freshly cooked white rice were delicious. The harmony of the sauce and charcoal aroma was excellent, and I couldn't stop eating. For dessert, they made eel tea rice porridge with the burnt rice stuck to the dish. It was also very tasty. The prices were a bit high, but overall, it was worth it. The clam soup was also extremely delicious. There was no menu, and no confirmation of the order, which made the experience simple and good.

A few days ago, I made a reservation over the phone and went to the restaurant. It seems like they have a basic menu with just one type of dish. The eel and rice are served separately, cooked in a traditional style. The eel here is not crispy on the skin like in Kansai style, but rather soft like in Kanto style. The rice here is also delicious. They will make ochazuke with the leftover rice at the end.

Restaurant Name: Okunoya Unbei Nearest Station: About a 4-minute walk from Torimaru Station Business Hours: [Mon, Tue, Thu-Sun] 11:00-14:30 (Last Order) Regular Holiday: Wed, 2nd and 4th Tue Personal Impression: ⭐️⭐️⭐️⭐️(out of 3) For lunch on the 2nd day of the Kyoto gourmet tour, we came here! The menu consists of only "Charcoal-grilled eel and rice cooked in a clay pot," but this alone was enough to be charming! The piping hot clay pot rice, charcoal-grilled eel, and sauce were excellent. The rice stuck to the bottom of the clay pot is made into a crunchy ochazuke at the end, which was also superb!

I made a reservation and visited at 1:00 PM. First, I was served chirimen sansho (dried baby sardines with Japanese pepper), cucumber with Nara pickles, and eel tsukudani. After waiting for about 20 minutes, a hot pot was brought out. The rice was freshly cooked and delicious with a moist texture. The surrounding temperature changed with the steam. The eel was thick and tasty. Then, a hot clam soup arrived. Everything was piping hot and I couldn't stop sweating, haha. Finally, they brought out tea and rice to make ochazuke (rice with tea poured over it) using the rice stuck to the pot, with eel tsukudani on top. The slightly firm rice gave a different texture, which was also enjoyable. The presentation, taste, and warmth all combined to create a new experience with eel. Thank you for the meal! ♬

■Restaurant Information When I came to the west, I wanted to eat locally grilled eel, so I visited Daikokuya Unagihei. Although I was able to get in without a reservation, they were turning away other customers, so it might be safer to make a reservation. The menu consists of only one item, and if you have a reservation, they will cook it at the specified time. Since I didn't have a reservation, I had to wait for about 20 minutes. Well, that's within an acceptable range. ■What I Ate Charcoal-grilled eel and rice cooked in a clay pot - ¥7000 It arrived in about 20 minutes. The rice cooked in the clay pot was delicious and warm. Each grain had a rich flavor. The eel was locally grilled, tasty but I prefer it a bit more charred. The quality of the eel might be better in places like Hamamatsu. They also served it as ochazuke at the end. I could tell they put effort into the rice and eel, but ¥7000 is a bit pricey. It would be nice if it were a bit cheaper. Check out my Instagram account "のんある男子の東京ランチ飯" with 70,000 followers, where I introduce delicious food from Tokyo and all over Japan! Instagram→https://www.instagram.com/non.aldesuga.nanika/?hl=ja Twitter→https://twitter.com/nonaldesuga

The restaurant is only open for lunch. The majority of customers are tourists from overseas. It seems like reservations are almost always necessary on weekends. The eel was crispy on the outside and tender on the inside, very delicious. They also made ochazuke with the leftover rice after the meal. Thank you for the meal!

Before the "Day of the Ox in the Midsummer" on July 30th, I managed to avoid the crowds and completely conquered the top 3 famous eel restaurants in Kyoto in a "Tabelog" style! I made a reservation by phone on a weekday and secured an early Sunday time slot. Despite the sweltering heat, I arrived at this restaurant located in Nishiki Market, a long-established specialty shop dealing with river fish and eel for over 110 years, called "Okuniya". I used to frequent this shop quite often to buy "bubu eel" or domestically produced or natural "grilled eel". Although I haven't been there much recently, I always remember it around this time of year. The previous owner of "Okuniya" opened this new shop on Sakaimachi Street in 2018. This shop only offers one dish, so there is no menu to speak of, except for a wooden sign outside the shop. When you enter, you are seated and the preparation begins. The meal consists of "charcoal-grilled eel and rice cooked in a clay pot", which is like a kaiseki meal. It includes rice cooked in a clay pot, grilled eel, clam soup, shredded dried fish with Japanese pepper, bubu eel, Nara pickles, and cucumber pickles. You can enjoy the meal by eating the rice as it is or making a mini eel bowl with the eel sauce provided. I had two servings of this. The clam soup in between helped refresh my palate, allowing me to fully appreciate the taste of the eel. The grilled eel had a crispy skin and tender flesh with just the right amount of fat. Unlike in Kanto, there is no steaming process in Kansai, so it lacks the "fluffy" texture, but it has a good chewiness that makes it enjoyable to chew. The atmosphere inside the restaurant, which was renovated from a townhouse, was calm and cozy, the service from the staff was polite, and the view of the inner garden added a touch of elegance, allowing me to have a slightly luxurious time.

I made a reservation in advance and revisited the restaurant. The clay pot rice, which was cooked to coincide with my arrival, was slightly firm on the outside, fluffy on the inside, with plump grains that were sweet. The thick eel was grilled in the Kansai style, with the belly split open, and it was brought to the table in a separate container on top of the clay pot, so it had a hint of steaming, crispy skin, and a soft interior. After enjoying the amazing clay pot rice and eel, the remaining rice in the pot was turned into ochazuke. It was refreshing and delightful. A blissful 20 minutes!

I visited during the daytime on a regular day. I made a phone reservation about a month ago before visiting. If you make a reservation, they will grill the eel for you at the time of your visit. It seems that this place is called Unagi Hyakumei run by a long-established river fish shop in Nishiki Market. The interior has six 2-seater tables. It is a calm space with a Kyoto-like atmosphere, and there are many foreign customers as well. This time, I ordered the "Charcoal-grilled eel and rice cooked in an earthenware kettle for 7000 yen." It was served in a little over 10 minutes. The thick eel came in 4 pieces. When you put it in your mouth, you will be surprised by the strong flavor and good texture of the eel itself. Also, it has a good amount of fat, but it is not greasy at all. The carefulness in the grilling process can be felt throughout, and it might have been my favorite eel I've had in Kansai. The earthenware rice, cooked plump and firm, goes perfectly with the eel, but it also shines on its own. I think I prefer eating plain white rice as a side dish to the eel rather than putting the eel on top. Of course, there are no flaws in the Kyoto-like condiments. I think this restaurant has high quality in all aspects, including the service. It may be a bit pricey, but I am very satisfied with the taste that exceeded my expectations. Thank you for the meal!

A lunch-only eel restaurant opened by the long-established river fish specialty store Oonokuniya in Nishiki Market in Kyoto. The restaurant is located just a step away from the main street of Nishiki Market, down a small alley, and has a cozy atmosphere with only 12 seats (2 seats x 6) available. Reservations are essential. The menu consists of only one item, "Charcoal-grilled eel with rice cooked in a clay pot." The meal starts with a trio of Kyoto-style appetizers: finely shredded mountain pepper, bubu-unagi (eel simmered in soy sauce), and pickles. Then, the unique winged kettle is brought out. The kettle contains rice at the bottom and eel on top, meant to be served in a bowl for you to enjoy. The rice is from Shiga Prefecture and is a standout dish on its own. The eel, a Kansai-style grilled eel from Mikawa, is cooked to perfection with a slightly crispy skin and tender flesh. The sauce, although not too sweet for Kansai standards, is light, allowing the flavor of the eel to shine through. Start by savoring the white rice and eel separately to appreciate their individual flavors. The second serving involves pouring the accompanying sauce over the rice and eel to enjoy a mini eel bowl, which is light and elegant. Finally, enjoy the crispy bits stuck to the kettle by pouring bubu-unagi over them for a delicate tea-infused dish. The soup served alongside, a rich clam soup, complements the meal perfectly. While the price may be on the higher side, the overall satisfaction is worth it. The only downside is the difficulty in securing a reservation and the limited lunchtime hours.

I ordered the omakase menu for 7,000 yen (tax included), which included charcoal-grilled eel and rice cooked in a clay pot. It took about 30 minutes to cook and prepare. I made a same-day reservation over the phone and got a reservation for 2:00 PM. Thank you for the delicious meal! Thank you, Oogokuya Unagihei, for the great hospitality!

I made a reservation for lunch on a regular day and visited the restaurant. The place was fully booked, indicating its popularity. I arrived about 15 minutes before the reserved time, so I had to wait a bit. They recommended arriving about 5 minutes before the reserved time because they cook the clay pot rice right at the reserved time. Since I arrived early this time, I waited while smelling the delicious aroma. However, there was not much smoke for an eel restaurant. There is only one item on the menu, so the food was served without taking orders. A plate with pickles, grilled eel, and shredded shiso pepper was served as a chopstick rest, followed by the main dish of eel and rice. The aroma when I opened the lid was irresistible. The smell of eel is important. The eel was served separately from the rice, so I first tried the eel as it is. It was grilled in the Kansai style with the belly open. The crispy outer texture was amazing. The texture of the meat was tender and chewy. It was enjoyable to savor the texture of the grilled eel. While enjoying the eel, I also tried it as an eel bowl using the sauce on the table. The sweet and savory sauce paired well with the eel and rice. I couldn't stop eating. To stop my chopsticks from moving, I tried the shredded eel, which was also delicious! It was like eel simmered in soy sauce, with a deep flavor of eel that made it irresistible. I wanted more rice! Finally, I made eel tea rice by placing shredded eel on the leftover rice in the clay pot. I enjoyed the grilled eel and rice, eel bowl, and eel tea rice, each offering a different experience. It was great that I could enjoy it in various ways. I also recommend visiting Okunoya nearby, where you can buy shredded eel and grilled eel. They also seem to have natural wild eels at certain times, so it's worth checking out. It's a shame that it's not closer! It was a restaurant that left me wanting to visit again. Thank you for the meal. I definitely want to go again!

Today's lunch was in Kyoto! We went to "Ookuniya Manbei" for a meal. The restaurant is about a 5-minute walk from Hankyu Kyoto Line Karasuma Station. We arrived a little before 11 am after making a reservation over the phone. The restaurant opened at 11 am, and we were seated at a table after giving our reservation name. The seating area had 12 seats in total, with 2-person tables. There was no menu, only "Jiyaki Unagi and Okudo Han" set for 7,000 yen (tax included), which includes domestically sourced grilled eel, freshly cooked rice in an earthen pot, pickles, and soup. They only accept cash. We started with condiments like shredded mountain pepper, white fish cooked in sauce, Nara pickles, and cucumber. About 10 minutes later, the eel, rice, and clam soup were served. Normally, the rice is cooked in the earthen pot after the order, so it takes about 20-30 minutes to serve freshly cooked rice. I had requested in advance for an early preparation. When the earthen pot was opened, the grilled eel appeared! The locally grilled eel was thick and fragrant, delicious! It paired perfectly with the fluffy rice. Lastly, we had eel tea rice to finish the meal. The lunch was almost full, mostly with inbound customers. Perhaps it's featured in foreign guidebooks. Thank you for the delicious meal!

After finishing my business in Osaka, I moved to Kyoto. I had lunch at Daikokuya Unagihei, located right next to Nishiki Market. This eel restaurant was started by the owner of Daikokuya, a long-established river fish specialty store in Nishiki, when he was seventy years old. I was intrigued by the eel dishes from someone who had been handling eels in Nishiki for many decades, but what really drew me in was the fact that they cook rice for each customer in a Hagama pot from Isshiro Kiln. I first learned about the delicious rice cooked in a Hagama pot at Kusakui Nakahigashi in Kyoto. When they served the rice saying, "This is our main dish," I initially wondered if it would overshadow the amazing dishes I had been served so far. But after trying it, I immediately felt like bowing down in my mind (laughs). Reservations are a must because they cook the rice according to your reservation time. When the restaurant first opened, you could probably walk in without a reservation, but now they receive reservations from not only domestic customers but also from overseas visitors, so if you want to go, make sure to call ahead. First, they serve a set of shredded mountain pepper, eel simmered in soy sauce, pickles, and sauce. After a short wait, the Hagama pot arrives. The Hagama pot consists of three layers: a lid, an eel plate, and the pot. The aroma of eel and rice tickles your nostrils. It's a luxurious scent. The eel is cooked elegantly, not the rough style of local grilling that I prefer. The sauce is quite sweet, but the taste of the eel comes through clearly. Oh, I thought I'd like to try it with white sauce later, but in a conversation with the staff, they said that if you request it when making a reservation, they can also serve it with white sauce. The rice is truly exceptional. I'm not usually picky about rice; as long as it's slightly firm and freshly cooked, a rice cooker is enough for me. But even someone like me can appreciate the tenderness and subtle sweetness of the rice cooked in this Hagama pot. The combination of the eel and rice when chewed in the mouth makes me want to exclaim in delight. Finally, the staff scrapes off the rice stuck to the pot and turns it into ochazuke. The richness of the eel and rice up to that point is probably understandable even to food lovers from overseas. But can they appreciate the goodness of this finishing touch of ochazuke? (laughs) It's moments like this that make me glad to be born Japanese. I definitely want to visit again, but with the reservation hurdle likely to get higher in the future, if you want to go, make sure to plan ahead carefully.

I visited Kyoto on a business trip. I love eel. First, the freshly cooked rice is so plump and the grains stand out. I took a bite and it was cooked just right, slightly firm and delicious! The portion size was also quite generous. As for the eel, the skin was crispy, while the inside was fluffy. I heard that it wasn't steamed, but seriously! It was so fluffy. The portion size was also plentiful and I was completely satisfied. The pickles, clam soup, and the last tea-soaked rice were all enjoyed to the fullest.

Lunch [Tabelog Top 100 Eel Restaurants 2022] ■ Eel Bowl ¥7000 (tax included) Located in Karasuma, Kyoto, the eel restaurant "Okuniya Manbei". Although this branch opened in 2018, the main store is the eel and river fish specialty store "Okuniya" that has been in business for over 100 years in Kyoto's kitchen, Nishiki Market. The owner, Mr. Kuniyama, handed over the eel and river fish store "Okuniya" (located in Nishiki Koji) to his son, and at the age of 70, he opened this eel restaurant with the desire for customers to enjoy his way of eating eel. I made a reservation for 13:00 on a weekday and visited. The reservation was easy to make, and it doesn't seem as difficult as it used to be. The owner grills the eel skewered after receiving the order, and at the same time, cooks rice in an earthen pot for each customer, so if you make a reservation, it will be served smoothly. After taking a breath at the seat, it arrived in 5-6 minutes. Eel on the upper level of the double-layered earthen pot, white rice on the lower level. The rice is plump and delicious. Even with just the set of shredded mountain pepper, eel tsukudani, and pickles that come with it, the eel sauce alone seems sufficient. This earthen pot is made by "Ichishiro Kiln," a famous Japanese cuisine restaurant. As for the eel itself, it is said to be farmed eel from Isshiki, but it is thick and delicious with plenty of fat. The outside is pleasantly crispy. There is little scorching, and the color is just right. The inside is irresistibly chewy with a bounce. Put rice in a bowl, pour sauce over it, then place the eel on top to complete the mini eel bowl. The sauce is mildly sweet, and personally, pouring a generous amount is just right. Finally, they make rice porridge with the rice stuck to the pot. The rice porridge is topped with eel tsukudani. The tea is roasted green tea, I suppose. It is refreshing, but personally, I might prefer to finish it as it is in the bowl. Although it costs ¥7000, making a reservation allows you to eat efficiently in about 30 minutes, which is also attractive. If you want to eat an eel bowl with delicious earthen pot rice, this is the place to go.

The eel was too thin and didn't taste like eel enough, which was a waste. The staff seemed inexperienced with foreign customers and provided careless service. The rice was not bad, could be cooked in a home rice cooker. Non-smoking, no Wi-Fi, or signal, cash only establishment.

I always want to drink sake with eel at the long-awaited Oogoyakoya Unagihei, but today I had eel for lunch. The eel set meal with eel and rice was excellent. The eel, cooked just right over charcoal when the freshly cooked clay pot rice with shiny grains is ready, has a good amount of fat without any fishy smell. I like the little consideration of having a separate sauce container with sauce to match the taste preference of the person eating, so that the crispy texture of the grill marks is not ruined. The polite language and cleanliness of the staff are also wonderful. (The head chef in the back had a dignified presence like a hermit! haha) Cash only, and a bit on the pricey side for lunch, but I think it's worth it for a rewarding lunch. Additionally, a few weeks ago when I made a special trip by taxi for my first visit, it happened to be a regular holiday, but I couldn't help but smile at the cute "Closed" sign.