In the afternoon, I had a meeting with a client in Sakaisuji Hommachi. I decided to visit the popular restaurant "Unagi Nishihara" nearby. I made a reservation about a week ago for this visit. The restaurant is located between Sakaisuji Hommachi Station and Tanimachi Yonchome Station, across the street from Nakano Park. When I arrived at the restaurant a few minutes before the reservation time, the sign "Preparing" was still hanging. Even though the opening time had passed, I noticed a sign next to it saying, "For reserved customers, please feel free to enter despite the 'Preparing' status indicating that the restaurant is full." This meant that without a reservation, I wouldn't have been able to enter. I entered the restaurant with renewed spirits and was greeted by the owner who led me to a seat at the back of the counter. This place specializes in Kanto-style eel, which is quite rare in Osaka. Personally, I prefer Kansai-style grilled eel, so this was probably my first time eating steamed eel in Osaka. Now, it was time to order. The basic menu only had "Unagi Donburi," with options for "Large" (1.5 eels), "Medium" (1 eel), and "Small" (half an eel), as well as choices for "Kabayaki," "Shirayaki," "Umaki," and "Uzaku." Since I was still working, I decided to order the "Unagi Donburi (Medium)" this time. First, the "Bone Senbei" was served. It made me want to drink beer, but I had to resist the temptation. From my seat, I could see the kitchen where they were preparing the eel after taking orders, cutting it and placing it in the sauce, and grilling it. They were using the most careful method of Kanto-style grilling, "Koichi," and steaming it meticulously. After about 20 minutes, my "Unagi Donburi" was served, along with "Liver Sucking" and pickles. It was served in a sturdy Shigaraki ware bowl, with the eel completely covering the rice. The sauce was a bit subtle, so a sauce dish was also provided. Strangely, a spoon was included as well. I dug in right away. The eel was incredibly tender, so much so that I couldn't pick it up with chopsticks. That's why the spoon was provided. The meat was thick and had a fluffy texture. The grilling was minimal, and it seemed like it was heavily steamed. As a result, it was not very fatty, and it appeared lighter than it looked. The sauce had a stronger soy sauce flavor than Kansai-style eel sauce, and it had a relatively light taste. It paired very well with the eel, bringing out its umami flavor perfectly. It may not have had the melt-in-your-mouth texture that is typical of Kanto-style eel, but I personally enjoyed this lighter eel. Among the Kanto-style eels I've had recently, this one was by far the most delicious. Perhaps they are catering to the preferences of Kansai people. The bill came out to 4,500 yen. Thank you for the meal!

I visited a famous eel restaurant in Osaka with a friend who frequents it. The restaurant had a nice smell and served an eel bowl that was soft and fluffy. The sauce was good, but the eel had a slight smell to it. The eel was the type where the gelatin was not fully cooked, which I personally found mediocre. The grilled eel had a similar texture. The liver had a delicious bitterness to it, but it may be irresistible to those who like this fluffy type of eel.

Hello, it's Ramen Walking! Today, I visited Unagi Nishihara in Tanimachi 4-chome and tried their "Unadon" dish. As the summer vacation is coming to an end, and with the disappointment of missing out on eel on the midsummer day of the ox, we decided to visit this highly recommended restaurant to lift our spirits on a hot day. Reservations are a must at this place, and since it's hard to reach them by phone, you have to visit in person to make a reservation. The reason being that they are always fully booked, and they only have one chef working, so they can't answer the phone during business hours. Additionally, for items other than the Unadon, you need to pre-order due to their sourcing process. Despite the extra steps, the delicious and reasonably priced eel is guaranteed! We arrived at 5:40 pm and were seated promptly even though we were early. We ordered four medium-sized Unadon dishes priced at 4,500 yen each. Each medium dish consists of one eel. The meal came with liver sashimi and pickles. As a starter, we were served tea and crispy fried eel bones, which had a delicate salty flavor blended with the essence of fish, and we couldn't help but exclaim how tasty they were. The aroma of the grilling eel filled the air even before the dish was served, and it did not disappoint. The eel was cooked to perfection, with a sweet and savory sauce coating the tender and fatty meat. The thin skin locked in the flavor while allowing the soft and fluffy texture of the meat to shine through. The rice was drizzled with just the right amount of sauce, and the contrast between the sweet eel and plain rice was delightful. The meal was accompanied by liver sashimi and pickles, both offering a light and refreshing taste that complemented the rich flavors of the Unadon perfectly. We finished our meal in no time, and even though we didn't try other dishes this time, the quality of the Unadon alone left us eager to come back for more. With reasonable prices and such high quality, Unagi Nishihara is highly recommended. Thank you for the wonderful meal! Total steps today: 13,202 steps Calories burned: 444 kcal

This is a fluffy eel dish in Kanto style. The eel bowl (medium) had enough eel to satisfy me! For an additional 100 yen, you can get extra rice, but the original portion of rice is already quite generous. The side pickles had just the right amount of saltiness and served as a perfect palate cleanser.

The other day, I went to Unagi Suhara-san. The eel was very tender and had a fluffy texture, which was really delicious. The bone senbei with salt flavor and perfect crispiness was also amazing. The restaurant was bustling, showing that it is indeed a popular spot.

The air conditioner and the incessant ringing of the phone serve as background noise. I wonder if they can't set up a voicemail message or something. I ordered shirayaki and unadon when making a reservation. The shirayaki was served within 1 minute of arrival, followed by the unadon 10 minutes later. The eel was good, but the rice was dry. The sauce was not too sweet.

This is a reservation-difficult restaurant run by one chef! It's a cozy place with a counter of 6 seats and one table ❤️ This is my second visit ❤️ This time, I had: - Bone Senbei (appetizer): Crispy and really delicious. I'll definitely get some to go next time. - Grilled Eel Platter: I tried a variety of eel dishes for the first time! - Grilled White Eel: It's so soft and fluffy, really delicious. A must-try! - Eel Bowl: Even though I was full, it was so delicious that I couldn't stop eating. The soft and tender eel with the sauce was perfect. Make sure to call for reservations around 10:30 before lunch or 14:00 after to get through. They won't answer the phone at other times. Except for the eel bowl and bone senbei, you can't order on the spot, so make sure to call ahead to place your order.

I was looking forward to this year's "Midsummer Day of the Ox". Growing up in Koedo, I was raised eating eel and often went out with my family to eat eel. Since moving to the west, I have been searching for Kanto-style eel, and finally found Edomae eel that I would like to introduce. The restaurant is "Unagi Nishikawa" in Temmabashi, a popular restaurant that is difficult to make reservations at. After several tries, I finally got through on the phone and was overjoyed. I ordered the eel (medium size) for ¥4500 and the Kamishimo Mori. The Kamishimo Mori is a great deal at ¥700, including eel miso, helmet grill, backbone grill, and hirazushi roll. The Kamishimo Mori is a recommended assortment where you can enjoy every part of the eel until the eel bowl is served. I always order it to enjoy with a cold beer while waiting for the eel bowl to arrive. This time, I sat in a special seat at the counter where I could watch the eel being skewered and placed in the bowl. The beautifully presented eel bowl arrived. The dish was made of Shigaraki ware, with a charcoal-like color that beautifully grilled the eel. The fragrant crispy surface and high-quality fat glistened. The carefully selected domestic eel skin was thin, the flesh was fluffy and maintained its plumpness, and the sweet and savory sauce soaked into the white rice. Scooping it up with a spoon, it crumbled tenderly and melded on the tongue. Once you start eating, you can't stop and you become captivated by the taste. It was delicious. It's great to enjoy eel alone, but I found it even more delicious when shared with someone else. Sharing the deliciousness may double the joy. I will come again, and next time I will order the eel roll as well. Thank you for the feast.

I had a hard time getting through on the phone, but I found out the reason why when I went there. It seems that they don't answer the phone at night when they are busy grilling eel. It might be inconvenient for those who want to cancel. However, the eel was really delicious. This restaurant serves Kanto-style eel with "separated back" and "steamed-grilled" preparation. The seasoning is not too strong, and the eel is fluffy. The harmony of the broth and eel is amazing. The fluffy texture of the rolled omelette and eel is also delightful. Even though the portions look large, it was easy to finish even without much appetite. It felt more like a drink than a meal. I made a reservation for my next visit before leaving. Please note that for anything other than drinks and eel bowls, reservations are required at the time of booking.

It was the best eel I've ever had in my life. I had researched the menu beforehand and was looking forward to it. I was worried that there might be too much inside, but both the rice and the eel were fluffy and had just the right amount of satisfaction in terms of taste, quantity, and flavor (the flavor was even better than I had imagined!!). I was completely satisfied!

I visited the restaurant during lunchtime. It is a popular place, so reservations are essential and can be made starting one month in advance. However, it can be difficult to reach them by phone during business hours, with the best times being in the late morning or just before 3 pm. Today, they mentioned that they were fully booked with reservations. This is one of Osaka's most popular eel restaurants that serves Kanto-style cuisine. The interior of the restaurant is calm and traditional Japanese, with a clean and spacious layout. I ordered the "Medium Eel Bowl for 4,500 yen." Since I had placed my order over the phone when making the reservation, the dish was served promptly. The eel was thick and had a strong steamed flavor, with a very light grilling touch. It had a delicate, almost fluffy texture that was easy to eat, but I felt that the steaming may have affected the eel's flavor. The eel was not too fatty and had a light, slightly sweet sauce that was not heavily applied by default. However, when adding extra sauce, it's best to do so gradually. The rice was firm yet fluffy, perfectly cooked. Overall, it was a tasty eel bowl with the characteristic texture of Kanto-style cuisine, but personally, I wished for a stronger eel flavor. Thank you for the meal.

After several attempts to make a reservation, I finally had the chance to visit this famous eel restaurant. They first served a crispy eel bone cracker as an appetizer. I felt like having a beer, but it was lunchtime so I resisted and enjoyed the eel instead. It was delicious.

I made a lunch reservation at 10 am on the same day, but there was only one available seat at 1 pm, so I made a reservation and visited the restaurant. When I made the reservation call, I was asked for my order, so I ordered the medium-sized eel bowl. This restaurant serves Kanto-style steamed eel, which is rare in Osaka. When I arrived at the restaurant at 1 pm, I was seated at the counter and served tea and fried eel bones. About 5 minutes later, the eel bowl was served. Since I had placed my order during the reservation, they had already prepared the eel up to the steaming process, so I was served promptly. The eel was so tender that it seemed like it would fall apart with chopsticks, but it had a strong umami flavor and was delicious. The sauce was not the sweet Kansai-style, but a refreshing and smooth sauce, which was also delicious. A spoon was provided for easy eating of the soft eel. It's often said that Kanto-style and Kansai-style are different, but in the end, both delicious restaurants are just delicious. There are few Kanto-style restaurants in Osaka, but I would like to visit again.

Today on the Kumaken Gourmet Tour, our first stop was "Unagi Nishihara," which is ranked number one on the Kansai eel ranking on Tabelog and is usually difficult to make a reservation at. However, we miraculously managed to secure a reservation. I ordered the medium-sized eel bowl, which is prepared in the Kanto style, a rarity in Kansai. The eel was incredibly tender and had a melt-in-your-mouth texture. It was absolutely delicious, the best eel I've ever had at Kumaken. #eel #eel bowl #unagi #Unagi Nishihara #Kanto style #Kanto style eel #Osaka eel #Osaka gourmet #Osaka lunch #gourmet tour #Draken is cool.

I made a last-minute reservation and finally managed to go when there was a free spot! The appetizer, fried chicken bones, was delicious, and the simmered dish with sansho pepper was also amazing. I ordered the set menu, and even though I have a big appetite, I was satisfied with the generous portion. I also indulged in some delicious dessert. It's nice to treat yourself to such luxury once in a while.

After trying to make a reservation several times, I finally got to fulfill my wish! The taste is absolutely exquisite, and this level of eel is hard to come by even in the Kanto region. The seasoning is perfect, not too sweet or too spicy, and most importantly, it is so tender that you don't even need chopsticks! It was incredibly fluffy.

Unagi Nishimura was a place where I could feel the attention to detail in order to enjoy eel, rice, soy sauce, mirin, dishes, pickles, and more deliciously. The smell of grilling eel inside the restaurant also added to the enjoyment of the meal. However, the ringing of the reservation phone continued for a while, which was a bit disappointing.

The steamed eel in Kanto style is fluffy, light, and delicious enough to eat as much as you want. While Kansai eel is known for its crispy and fragrant taste, I think this might be the only place in Osaka where you can enjoy Kanto-style eel. The grilled eel liver was also delicious and I was lucky to have it that day. The grilled eel with plenty of wasabi on top was also delicious.

Located 8 minutes west of Osaka Castle, this popular eel restaurant serves eel bowls that are truly amazing. The next customer who came in was told they had sold out for the day. Luckily, we were able to get in, but it seems reservations are a must. They have a note saying that it takes 30 minutes from ordering to prepare the eel - from opening, skewering, grilling, steaming, and coloring - but the process is so efficient that it's not a bother at all. The eel was thick and juicy, with a delicate sweetness and texture. I devoured a whole eel and still wanted more. Definitely a place worth making a reservation for and visiting again and again.

Unadon (medium) Address: 4-12 Kitashinmachi, Chuo-ku, Osaka, Osaka Prefecture Phone: 06-6926-4478 Business hours: [Tue-Sun] 11:00-14:00 (L.O. 13:45), 17:00-21:00 (L.O. 20:30) Closed on Mondays and the 2nd Tuesday of the month

【Visit Date】February 17, 2023 Dinner【Order】Medium-sized UnadonTonight, I had eel after work. It's been over 5 years since the last time I had it. I made a reservation a week ago for 7:00 PM. I don't remember it being particularly delicious, so I chose the medium-priced option. The eel bowl arrived shortly after I arrived at the reserved time. It was a Kanto-style dish with the eel split open and steamed. The seasoning was quite strong for steamed eel. The flavor of the eel was decent. I found some small bones which bothered me a bit. The liver and pickles were too strong in flavor for my taste. The bone crackers were tasty. I still prefer the Kansai-style eel bowls. Thank you for the meal.