Produced by [Daikuniya], which has been selling eels at Nishiki Market for a long time. The rice, which is cooked to order in a special earthen pot at Isshiro Kiln in Hikone, goes perfectly with the plump eel meat. You will definitely be impressed by its powerful and deep flavor.

Open as usual on Doyo no Ushi no Hi. *Advance reservation only

Unagi Yondaime Kikukawa is operated by an eel wholesaler that has been in business for over 90 years. The famous single eel, which contains a whole eel, has a fragrant skin and is so thick that it does not shrink even when grilled.The crisp skin, fluffy meat, and melting fat in your mouth are irresistible. .

Limited menu on July 29th (Sat) and 30th (Sun), 2023
July 26th (Wednesday) to 30th (Sunday) 8:30-9:00 There will be a store opening at the Souvenir Kaido store (2F in front of the ticket gate at the west exit of JR Kyoto Station)
Opening menu / 4,480 yen for single eel boxed lunch, 3,000 yen for special eel boxed lunch, etc.

[Negiya Heikichi], where green onions are the main character, has been renewed. You can enjoy the unaju with large eels for 4,180 yen for 1 piece, 6,160 yen for 1.5 pieces, and 8,140 yen for 2 pieces. We also recommend the extravagant eel box “Gokujo”, which has one kabayaki and one white grilled eel on top.

Open as usual on Midsummer Day of the Ox (however, reservations are not possible on a first-come, first-served basis). Reservations required for takeout by the day before.

Live eels are in the tank set behind the counter. Steaming starts after an order is placed, so you can enjoy the Kanto-style deliciousness. After steaming, it is dipped in a less sweet sauce and then broiled three times. It doesn't feel greasy at all, and only the rich flavor spreads in your mouth.

Open as usual on Doyo no Ushi no Hi (Doyou no Ushi no Hi) *Reservations given priority
Take-out is available only for regular eel bento (1 fish) 4,400 yen, large eel bento (1.5 fish) 6,000 yen, and Umaki 2,500 yen (reservation required).
*Early reservations are best for both dine-in and take-out.

Thick domestically produced eels are carefully grilled over Binchotan charcoal. As the owner, Mr. Yamada, says, ``The food is steamed and then grilled after you order it, so you'll have to wait about 20 minutes, but the freshly steamed food is exceptional.''As the owner says, the taste is fluffy.

Reservations are required for Doyo no Ushi no Hi. Takeout is also possible on the same day.

A long-established eel restaurant that has served Kyoto's townspeople for over 100 years. The large-sized dashi roll that protrudes from the bowl is essential for Edo-yaki eel, which is steamed and then grilled over binchotan charcoal. The elegant dashimaki seasoned with kombu seaweed is a perfect match for the rich flavor of the eel.

Open all day on July 30th (Sunday), Midsummer Day of the Ox.
On the Midsummer Day of the Ox, both eating and drinking in the store and takeout are possible *Reservations are not possible (ends when sold out)

An eel specialty restaurant [Kyoto Charcoal-grilled Eel Doi Ikatsu Eel] will open in Fushimi in 2018 and in Gion in 2021. The thick eel is kept alive in a low-temperature cooling circulator, and grilled on the same day over charcoal for about 15 minutes. The meat is plump and soft enough to melt in your mouth.

Saturday, July 30th, takeout only. Pre-orders are available until July 28th (Friday).