I discovered this restaurant on YouTube and decided to visit. The eel, grilled with binchotan charcoal, had a crispy skin and tender, flavorful meat without any fishy taste. It melted in my mouth, making me forget about the heat and fatigue, and leaving me with a smile on my face. This delicious meal has given me the energy to work hard again!

This is my second visit to the restaurant. I had the following dishes: 3/4 portion of grilled eel for ¥3300, Umaki for ¥980, and half portion of broiled eel for ¥1980. Unfortunately, the delicious Shirayaki I had last time is not available in July and August. However, the broiled eel had the same perfect crispy skin and tender flesh as before. The Umaki was also delicious with its bouncy texture and flavorful broth. The beans were tasty on their own and I enjoyed changing the flavor with salt and soy sauce. I even had seconds.

Unaju at Take 3300 yen. For lunch at Tsukinokura Hito, my husband ordered eel. The eel at Gen is delicious! The skin is crispy, the flesh is fluffy, and the sauce is a bit strong. When I opened the lid, it looked delicious!

Located in the sake brewery district of Fushimi, the scenery is fantastic. I ordered the eel rice bowl with pine nuts. The tofu that came with the set was exquisite - I've had a lot of tofu in Kyoto, but this was the best. The eel was prepared in the Kansai style, which was new to me as a Kanto person, but it was truly delicious. I would love to eat it again.

I don't know much about the quality of eel, but the eel I had was crispy and not too fatty. It had a nice balance of flavors, not too sweet or spicy. The warm broth was mainly poured over the leftover rice and eaten. The grilled eel liver was tasty even without the extra cost of adding it.

I made a reservation for 5 people to visit this eel restaurant operated by Tsukasa Koshimizu ❤️ The interior of the restaurant, which used to be a sake brewery, has high ceilings! Since we had only made a reservation for seats, when we looked at the menu, we couldn't find the course meal we had seen online (´TωT`). We called the staff over to confirm, and they went to check in the back. They returned with the course menu, which was a relief (о＾∇＾о). We quickly ordered it! And on this day, the liver grill was half price as a special offer ⭐ There were only 3 left, so we ordered 2 plates! We started with a toast and enjoyed the assorted appetizers. Then, we were surprised by the hot water dip! It was my first time trying eel hot water dip! It had a crunchy and unique texture. It was a bit fishy when eaten alone, but when eaten with the watercress on the side, it was delicious ( ﾟДﾟ)ｳﾏｰ. Next, we had steamed egg custard (with large pieces of grilled eel), ash-cooked eel, deep-fried eel, and eel shabu-shabu ⭐ I had reserved this restaurant because I wanted to try this dish, and it did not disappoint o(*ﾟ∀ﾟ*)o The eel shabu-shabu had just the right amount of fat, a crunchy texture, and was tender. It's hard to describe, but it was delicious. We finished with eel rice bowl and sake lees ice cream dessert. Each dish was generous in portion, and our stomachs were about to burst (lol). We thoroughly enjoyed this unique eel course meal!

My company's junior colleague had never eaten eel before, so we went to a restaurant together for a cherry blossom viewing. We made a reservation in advance since it was a Sunday and the cherry blossom season. Unfortunately, it was raining, but we enjoyed the moist cherry blossoms at Fushimi Port Park before heading to the restaurant. Despite it being 1:30 pm, there were several groups of customers waiting. It was a good decision to make a reservation as expected. The junior colleague from my company was actually a friend from China. I had heard before that he had never eaten eel in Japan, but due to the pandemic, it took until today for us to go. After a stroll for cherry blossom viewing, we got thirsty and started with some beer. Even if you order eel here, you will first be served with cold tofu. The tofu had a sweet soybean flavor and was delicious. It goes really well with beer. My partner ordered the eel rice bowl "Take" with 3/4 of an eel, while I ordered the grilled eel over rice "Take". There was no menu with grilled eel over rice listed on the table, so I asked the staff, and it turned out to be a limited off-menu item. Only those who knew about it could order it. While enjoying the cold tofu, the eel was brought to us. The eel was well grilled, with crispy skin. The meat was not too thick, but it was satisfying. The sauce was on the thicker side. The eel rice bowl was delicious. Oh, maybe my partner would have preferred the grilled eel over rice. I wish I could have shared the eel rice bowl with him. But with the pandemic, sharing food is not ideal. Nevertheless, he said "It's delicious!" so I'm glad. I'll take him there again sometime.

I heard that a restaurant serving eel has opened at Tsuki no Kuroudo, so I finally went to check it out. It was a Saturday afternoon, and my wife and I rode our bicycles to the tourist area where the sake breweries are located. There weren't many tourists around, giving the area a quiet and peaceful atmosphere. We arrived at the restaurant a little before 12 o'clock without a reservation. We wrote down our name on the waiting list, indicating whether we were dining at Tsuki no Kuroudo or Unagi Gen, and waited for about 10 minutes before being seated. The dining area was shared with Tsuki no Kuroudo, which I had visited several times before. The spacious and calm atmosphere makes it a great place to dine with friends. They offer two types of eel dishes: Hitsumabushi and Kabayaki, with different portion sizes. We both chose the Hitsumabushi with a Kabayaki portion. The meal also included a side of zaru tofu. We decided to add a liver soup for an additional 100 yen. The restaurant was not crowded, likely due to the current situation, but I imagine it would be full during normal times. The zaru tofu was served first, with options to dip it in dashi soy sauce, kombu salt, or wasabi salt. The tofu was delicious, especially when dipped in wasabi salt. The Hitsumabushi arrived shortly after, and the eel was cooked perfectly with a crispy skin. The portion size was just right, and the flavor was excellent. The liver soup, however, was a bit light in flavor. Overall, we enjoyed the meal and the ambiance of the restaurant. The price was reasonable for the quality of food and service. I hope this restaurant continues to thrive, and I look forward to visiting again. Thank you for the wonderful meal!

I was able to get in around 2pm without a reservation. I ordered the "Hitsumabushi" set, which started with tofu served with dashi, wasabi salt, and another seasoning (I forgot what it was). The tofu was slightly warm and delicious. You can ask for seconds. The eel had a slight odor but was crispy and tasty when sprinkled with sansho pepper. I enjoyed it with wasabi and other condiments, and also made ochazuke with the dashi. The spacious atmosphere is great, especially during this time of year.

On my third visit, I ordered the pine tree. The sauce was too sweet last time, but this time it was delicious like the first time. Maybe they are still adjusting the flavor? The grilling was crispy and fluffy, and the slightly small but fatty eel was delicious. I hope they can keep this taste consistent. I wanted to have another cup of tea after the meal, but it was disappointing that no one came even though I rang the bell twice, maybe the staff were busy.

I went on a Sunday afternoon. Even though it was right after opening, there were about 10 people waiting in the spacious entrance hall. I was told by the staff that there were plenty of seats available, so I decided to wait. It took less than 30 minutes until I could start eating. There was a display of charcoal-grilled dishes in the hall, and I was allowed to take a picture through the glass. The tables and counters were spacious, and the ceiling was high. I ordered bamboo skewers and grilled eel liver. First, I had warm scooped tofu with salt and dashi soy sauce. The eel was crispy and well-prepared. This was a satisfying eel restaurant.

I revisited the restaurant. The grilling was just right, crispy on the outside and tender inside. However, I found the sauce a bit too sweet this time. I didn't notice it being too sweet during my previous visit. Kansai-style eel tends to have sweet sauce, which can be a bit too much for me as I don't like overly sweet flavors. Of course, it's a matter of personal preference, but I prefer a more subtle sweetness.

On June 16th (Wednesday) around 11:00, I visited the newly opened eel section within Tsukinokurahito. When ordering at Tsukinokurahito, they asked if it was for dining in or takeout. The homemade zaru tofu can be refilled at Tsukinokurahito, but not at Gen. Although the stores are separated, the point cards are common. When asked, they mentioned they are still exploring options. Currently, you cannot order both menus together, but they are considering it for the future. Looking forward to it! It was delicious! Thank you for the meal!

On June 1st of this year, I visited this restaurant with my wife, which opened in "Tsukinokura". It was a bit hard to find, but there is a parking lot right behind the restaurant where you can enter directly (there is also another parking lot a bit further away). Many customers seemed to have made reservations, but we were able to be seated immediately without one. The restaurant shares the space with "Tsukinokura" and uses the central table area as "Unagi Gen". Looking at the menu, I was also interested in the "Unajumamatsu" which uses a whole eel, but I wasn't confident I could finish it, so my wife and I ordered the "Unajumatake" (3,300 yen) with an additional 150 yen for changing the soup to liver soup. The first dish brought to us was "Zaru Tofu", warmed up and served with "Kombu Salt", "Wasabi Salt", and soy sauce broth. When I tried it, the soft and smooth texture of the tofu, along with the sweetness and rich umami of the soybeans, spread in my mouth. I then tried the "Kombu Salt", "Wasabi Salt", and soy sauce broth, each offering a different deliciousness to enjoy. As we finished the tofu, the Unaju was brought out, accompanied by liver soup and pickles. Trying the liver soup, I could taste the delicate and light broth. And then, I tasted the main dish of this meal, the Unaju. The Unajumatake uses 3/4 of an eel, generously placed on the surface of the box. The eel was grilled over charcoal in the Kansai style, and as I took a bite, the fragrant aroma and rich fatty umami filled my mouth. The eel had a good amount of fat, tender flesh, and crispy skin, complemented by the slightly sweet and flavorful soy sauce. Sprinkling a bit of powdered Sansho pepper was also delicious, but the eel was so tasty on its own without any fishy taste. The portion of eel was plentiful, and even with the bamboo box, it was satisfying and filling. My wife, who was with me, also expressed her satisfaction, saying "It's very delicious." For those ordering the "Unajumatsu", you might want to consider getting extra rice as the balance of rice and eel in the "Unajumatake" was just right. Once the state of emergency is lifted, I would like to visit again to enjoy grilled eel and delicious Japanese sake. The prices are reasonable, the atmosphere of the restaurant is good, and I believe it will become a popular spot in the future.

A new restaurant has opened within the popular izakaya, Tsukinokurudo, which is part of the same group as Charcoal Warehouse in Shijo Kawaramachi. The chefs are also from there. The difference is that they use the famous water from Tsukuba Koryo in Fushimi to swim the eel until just before cooking, making it even more delicious. Currently, due to the state of emergency, they are not open for dinner, but takeout is available. The 1.5 eel hitsumabushi is a luxurious dish with plenty of fluffy and crispy eel on top, and finely chopped eel mixed into the rice, known as the "nakawarishiki". Despite the luxury of 1.5 eels, the price is not too high and the taste is good. Once the pandemic is over, with the popularity of Tsukinokurudo among group customers, this new restaurant is likely to become popular among individual customers as well. Although there are many seats, I wonder what will happen when two brands open simultaneously in one store.

I was inspired by watching someone's Youtube and decided to go. After finishing work until noon, I hopped on my bike and rode for 30 minutes, it was quite far. I had made a reservation over the phone, but the restaurant was not crowded when I arrived. I ordered the eel rice bowl "Matsu" for 4200 yen (tax included). They served me chilled tofu at first, which was quite delicious. The eel rice bowl arrived! It was grilled well, crispy on the outside but tender on the inside. The sauce was a bit on the sweet side for me. The portion of eel was just right for me. The rice was also in good condition. It disappeared in no time. I was satisfied. When I mentioned a certain phrase at the time of payment, I got a 10% discount! So, the eel cost me 3780 yen, which was quite cost-effective, don't you think? (I won't go into details about this limited-time event). I took some photos, but they didn't turn out well, so I won't share them. I'm sorry.