Taste famous unagi (eel) restaurants in Chiba Prefecture, home to an eel town! 20 popular places in the prefecture

Photograph:chun-sai

Unagiya Osada Narita Honten is a restaurant that sources Nihon unagi (Japanese eel) farmed overseas and said to have passed strict inspections.

Inside, there are table seats and ozashiki (tatami seating), creating a relaxing space. It is an 11-minute drive from JR Narita Station and has parking for a total of 22 cars across 2 parking areas.

Photograph:Bond no'9

Taking after the name of Fukurokuju, a god who embodies happiness, wealth, and long life, the unaju (grilled eel over rice in a lacquer box) is named “Fuku” for the Premium version made with 1 whole eel, “Roku” for the upper grade made with 3/4 of an eel, and “Ju” for the standard grade made with half an eel.

For an additional charge, a Large size serving of rice is available.

Besides eel, you can also enjoy it in different ways, such as the Aburi Toro Wagyu Ju (seared fatty Wagyu rice box) with meat served over rice, or with a limited-quantity topping of ikura (salmon roe).

You can add more ikura in 50g units. The unaju (eel rice box) is available for Takeout.

Photograph:nemocco

Hanamura is about a 12-minute walk from JR Narita Station and serves kaiseki (traditional Japanese multi-course cuisine) built around unagi (freshwater eel). A sukiya-zukuri (traditional Japanese tea-house style) house stands in a Japanese garden.

Private room are available, so it seems easy to use for important days such as family meetings for engagement arrangements.

Photograph:食べ歩きmomo

They use branded Washo Unagi (premium farmed eel) raised at an aquaculture farm in Miyazaki Prefecture.

It is grilled in the Kanto style until soft and plump, and it pairs perfectly with the rich sauce. The unaju (eel over rice in a lacquered box) comes with kimosui (clear soup with eel liver), and you can also order it as kabayaki (sauce-glazed grilled eel) or shirayaki (plain grilled eel). The rice is Tako-mai (rice from Tako, Chiba Prefecture).

Photograph:NO WARNING

The "tanjaku" served as an A la carte dish. It is a salt-seasoned unagi (freshwater eel) skewer. Since the "unaju" seems to take about 30 minutes to prepare, enjoy the "hone senbei" first while you wait for the star of the meal to arrive.

The kaiseki (traditional multi-course meal) course is by advance reservation only, and for an additional fee, you can change the final dish to "unaju."

Photograph:j.arao

Fukinuki Narita Ten, about a 12-minute walk from JR Narita Station, is an unagi (freshwater eel) restaurant that has preserved its flavor by continually adding to its secret sauce. It is a sister restaurant of Akasaka Fukinuki, a well-known famous unagi restaurant.

With the warmth of wood throughout, the interior is a calm Japanese-style space with 16 seats in total.

Photograph:cla45

The unaju (grilled eel over rice in a lacquer box) comes in three grades—matsu (top grade), take (middle grade), and ume (standard grade)—and each includes kimosui (eel liver soup) and kōnomono (pickles).

They do not stick to one fixed production region for the eel, instead sourcing what they judge to be the most delicious in season. The eel is said to have a plump, tender texture, cooked to just the right consistency.

Photograph:チキンバーガー

The hitsumabushi (grilled eel on rice served in 3 ways) is also popular, letting you enjoy it in three different ways. First, eat it as is, then with yakumi (condiments), and finish it ochazuke style with broth.

In addition to the "Gozen set" that comes with salad and small side dishes, the well rounded "Unagi Kaisekizen" is also recommended, though it requires a reservation at least 3 days in advance.

Photograph:ぱせ公

Nihon Ryori Azuma is a Japanese restaurant located on the 11th floor of Hotel Mystays Premier Narita. From the window seats, you can look out over Chiba’s wide natural scenery.

It is about 10 minutes by car from JR Narita Station, and the hotel has paid parking for a total of 220 cars across 3 parking areas (discount service available when dining).

Photograph:ゆーゆー3

The "Unagi Gozen set" makes the most of Domestic eel delivered directly from contracted production regions. Grilling it over binchotan (high-grade charcoal) gives it a fragrant outside and a soft, tender inside.

As for the sauce, it is based on soy sauce brewed in Chiba Prefecture. They coat the eel with it.

Photograph:やま 千葉県

In addition to two kinds of "unagi Gozen set" with different contents, the "Keiun Gozen set," which comes with sashimi and tempura, also seems to include a mini unaju (grilled eel over rice in a lacquer box).

As for drinks, they offer Japanese sake, which pairs well with Japanese food and is known for its rich aroma and full flavor, as well as umeshu (plum wine) and shochu (Japanese distilled spirit).

Photograph:テッペイパパ

Una Toku is an eel restaurant tucked away in a residential area of Chiba. It has a homey feel, with counter and table seating.

You can take your time enjoying eel on your own, and they can also accommodate a range of occasions, including group dinners. It is a 10-minute walk from JR Higashi-Chiba Station.

Photograph:ぱお６４

The Premium unaju features 1.5 eels, while the Jo unaju comes with 1 eel. If you prefer a Rice bowl style, it uses half an eel.

If you want to go all out today, the "Double" with 2 whole eels is recommended. It also comes with eel tucked between the layers of rice.

Photograph:しゅ〜まい(^ω^*)

The boxed eel rice dish called “Kotobuki Unaju” combines kabayaki (eel grilled with sauce), brushed with sauce three times, and shirayaki (plain grilled eel), which is slowly steamed to a meltingly tender finish.

It’s nice that you can enjoy two different styles of unagi (eel) in one meal. The eel is shipped directly from Kagoshima Prefecture.

Photograph:ホワイトジャック

About a 6-minute walk from JR Chiba Station, Unagi no Nedoko Chiba Ten is a hideaway-style eel tavern that stocks Japanese sake from Chiba Prefecture.

In Japan, a house with a narrow frontage and very deep interior is called an "unagi no nedoko (eel's bed)," but this place is still quite spacious, with 35 seats in total including counter seats and ozashiki (tatami seating).

Photograph:妃生

They source eel mainly from Mikawa Isshiki in Aichi Prefecture, and it is said to have a soft texture and rich, high quality fat.

Along with the standard unaju (grilled eel over rice in a lacquered box) grilled over charcoal, they also recommend shirayaki (plain grilled eel), which is said to bring out the eel’s natural flavor to the fullest.

Photograph:sato.833612

One item that is especially popular is the "unagi-kushi (grilled eel skewer)," which pairs well with drinks. They carefully skewer each one by hand and grill it without steaming.

This is what is commonly called "kurikara," a style where the eel meat and skin are threaded onto the skewer in a wrapped, coiled shape. You can choose either salt or tare sauce flavor.

Photograph:よちろん

Unagiya Edo Naday Amon Chiba Ten, about a 6-minute walk from Keisei Electric Railway's Chiba-Chuo Station, is a popular spot where you can enjoy top-class delicious unagi (eel) at reasonable prices.

This restaurant also has branches overseas.

Photograph:catherine.y

The "unaju (eel over rice in a lacquered box)" comes in three grades, Premium, Upper, and Standard, and you can also order it A la carte. Premium uses 1 whole eel, Upper uses three quarters of an eel. Standard uses half an eel, and compared with the other grades, it is set at a price that is easy to order.

The beautiful grill marks on the eel really whet the appetite.

Photograph:miyas231

If you order it as a set, it comes with pickles and green onion and wasabi, along with a clear soup. Adding yakumi (condiments) to the eel and enjoying the subtle changes in flavor little by little is also a nice way to eat it.

As customers, we should also think carefully about eel sustainability, and hope to keep enjoying delicious eel for years to come.

Photograph:毎日外食する女子@tokyochiba_gourmet

Kichiri is a Japanese restaurant with a refined atmosphere, where every seat is in a Private room style to ensure a private space. This is a place you will want to use for meals with someone important or for business occasions.

It has both table-style Private rooms and Sunken kotatsu seating Private rooms. It is a 7-minute walk from JR Kashiwa Station.

Photograph:DAIJYO

The "oju (tiered lacquered box)" features eel prepared in the Kanto style by steaming it first. It seems to come out plump and tender.

There are 3 grades, Premium, Upper, and Standard, and each set comes with a small side dish and soup. While you wait for the eel to arrive, snack on hone-senbei (crispy fried eel bones). There is also a sweet dessert after the meal.

Photograph:s_skm.4154

The "unagi kushi assortment" is appealing too. It uses various parts of the eel. Specifically, you can enjoy the eel from end to end, with harami (belly), hiremi (fin meat), abarami (rib meat), and liver.

These dishes take a little time to prepare, but they also serve umaki (rolled omelet with eel) and eel sushi.

Photograph:岸 朝男

Uekin is a specialty restaurant for unagi (freshwater eel) dishes and is often called a hidden gem. The warm and calm space has table seating and ozashiki (tatami seating), and if you sit at the counter, you can watch the unagi being prepared.

You can also enjoy Junmaishu made with rice from Kashiwa City, Chiba Prefecture. It is a 5-minute walk from JR Kashiwa Station.

Photograph:シャープゲンゴロウモドキ

To keep the freshness of the Special eel, they start the prep work only after an order comes in.

The photo shows a hearty unaju (grilled eel over rice in a lacquered box) so generous that it completely covers the rice with sauce, and it uses 1.5 whole eels. Depending on your budget and how hungry you are, the "unadon" Rice bowl made with half an eel is another option.

Photograph:天真爛漫0001

One especially interesting option is the "Shirakaba set meal." This set meal comes with kabayaki (grilled eel with sauce) and shirayaki (plain grilled eel) served on separate plates.

As for the shirayaki, it is said to have an amazing texture that melts on your tongue. It is grilled once and then steamed, and eaten with wasabi and soy sauce. This set menu also comes with salad and kimosui (clear soup with eel liver).

Photograph:岸 朝男

Akasaka Fukinuki Kashiwa Takashimaya Station Mall Ten is a branch of a long established unagi (freshwater eel) restaurant whose Tokyo Honten was founded in 1923. The name means “noble and unwavering.”

It is a 1-minute walk from JR Kashiwa Station and is located on the 7th floor of the S Building of Kashiwa Takashimaya, making it an easy spot to stop by for a meal while shopping.

Photograph:soooh3

For "unaju (grilled eel over rice in a lacquered box)," in addition to the standard grades of Matsu, Take, and Ume, which range from Premium to regular, there are also two higher ranks available.

The photo shows the "Nakairi," which, just as the name suggests, also has eel tucked between the layers of rice. You can also choose the Kiku unaju.

Photograph:都内olのグルメ記録

This is the Kiku version of hitsumabushi (grilled eel over rice served in three ways), which you can enjoy in 3 different ways. It comes with kimosu i (eel liver soup) and konomono (pickles).

They also have a full lineup of a la carte dishes made with eel, including unusual items like "unagi kunsei (smoked eel)" and "unagi ham (eel ham)." As for "kimoyaki (grilled eel liver)," each person can order up to one skewer.

Photograph:kuidouraku11

Kushida, about a 3-minute walk from JR Kashiwa Station, is a restaurant that serves a range of dishes made with fresh Domestic unagi (eel).

In addition to counter seats that are easy to use when dining alone, it also has raised tatami seating where you can take off your shoes and relax.

Photograph:あすピーチこ

The unagi (freshwater eel) is slowly grilled over charcoal, giving it a plump texture.

The "unaju (tiered eel box)" comes in four sizes, from a double-layered eel version to a half-eel size. The "una Rice bowl" also comes in two options, with the smallest using a quarter of an eel. It is an easy item to order when you just want a little.

Photograph:だーもーかいと

The "kushiyaki assortment" is also recommended, with a range of seasonings besides tare sauce, including salt and wasabi and isobe-yaki (seaweed-flavored grill). It is the kind of dish that makes the drinks go down easy.

You can also enjoy a variety of eel dishes, including "umaki tamagoyaki (rolled omelet with eel wrapped inside)" and ochazuke (tea over rice) with eel.

Photograph:ぽん太_food

Unagi no Naruse Kashiwa Ten, about a 10-minute walk from JR Kashiwa Station, is a branch of an unagi (freshwater eel) chain with many locations not only in Chiba Prefecture but across Japan. The chain also has restaurants overseas.

It is said to be run with the hope of bringing happiness to many people through unagi.

Photograph:ななにゃんた

The eel at Unagi no Naruse comes to Each location only after thorough quality control, with close attention paid to custom blended feed and water.

The "unaju (eel over rice in a lacquered box)" comes in three grades, Matsu, Take, and Ume, and you can make the rice a Large size for an extra charge. According to the menu, they use three kinds of eel, Each with different characteristics.

Photograph:Hageswimmer

The regular one in the photo is called rostorata-shu (a species of eel), and it is said to have a light taste.

The upgraded Nihon-unagi-shu (Japanese eel species) has juicy, tender flesh, while the Premium one from Kagoshima Prefecture has a refined flavor. You will want to visit several times and compare the different varieties.

Photograph:poopeejp

Located about a 3-minute walk from JR Motoyawata Station, Tori Kame Motoyawata Ten is known for its popular charcoal grilled yakitori, and it has also built a reputation for tasty unagi (eel) dishes made with eel from Mikawa Isshiki in Aichi Prefecture.

The interior has a spacious and relaxed feel, and it comes with Private rooms for small Banquets.

Photograph:a19f8f

They source fresh unagi (freshwater eel) at the market and grill it over binchotan (high-grade white charcoal). As a result, the eel turns out so tender that “soft and airy” feels like the right way to describe it.

The rice that supports the unagi comes from Mutsuzawa, Chiba Prefecture, and it seems to pair well with the house-made sauce.

Photograph:食うコム

Featured on the lunch menu was a collaboration dish of yakitori (grilled chicken skewers) and unagi (freshwater eel). It is nice that you can enjoy both of the restaurant’s signature dishes at once.

You will also want to check out the jubako (tiered box) dish made with Suigo-dori (brand chicken from Chiba Prefecture).

Photograph:www.doom.now.cc

About a 3-minute walk from JR Motoyawata Station, Unakame is a restaurant that uses a unique method of first grilling eel and then smoking it. It also pairs well with Japanese sake gathered from around Japan.

The 1st floor is Torikame Motoyawata Ten, which also serves chicken dishes, while this restaurant on the 2nd floor comes with Private room seating.

Photograph:五井コエチア

They use unagi (freshwater eel) from Mikawa Isshiki in Aichi Prefecture, a production region famous for its branded eel.

According to the menu, it is listed as available in limited quantities, so it may be best to visit early and place your order. For the shirayaki (plain grilled eel), it seems you can choose either the Kanto-style or Kansai-style grilling method.

Photograph:五井コエチア

You will also want to try the skewered grilled eel. They skewer the part that corresponds to Tenderloin in eel and season it either in kabayaki (sweet soy glazed) style or with salt and wasabi.

The unagi no hone senbei (crispy fried eel bones) also makes a great snack to go with drinks. Along with the eel head and liver, enjoy the different cuts of eel.

Photograph:紅熊

Unagitei Kisarazu Ten, about a 10-minute walk from JR Gion Station, is an unagi (freshwater eel) restaurant opened by an eel wholesaler.

The idea behind it is to make unagi, which often has a strong image as a luxury food, feel more familiar and approachable.

Inside, the restaurant has a casual atmosphere that makes it easy to drop in, almost like a cafe.

Photograph:takabi50

Unagi (eel) is sometimes called an auspicious food. That is because it is long, and is said to connect and bring good ties. Also, because the eel is cut open during preparation, it is considered a sign of opening up the future and is said to bring good fortune.

The "unaju (eel over rice in a lacquered box)" is available in three grades: Matsu (pine), Take (bamboo), and Ume (plum).

Photograph:takabi50

This chawanmushi (savory egg custard) actually uses salad renkon (lotus root). Since renkon has multiple holes, it is considered a lucky ingredient that symbolizes a clear view of the future.

In other words, dishes that combine unagi (eel) and renkon are a pairing of good luck. Each "unaju" comes with chawanmushi.

Photograph:ホワイトジャック

Kisarazu Unagi Unaya is a restaurant that serves dishes made with Nihon-unagi (Japanese eel) that has passed strict standards.

It has a warm and welcoming atmosphere, and people likely use it for all kinds of occasions, including meals with family and friends. It is about a 4-minute drive from JR Kisarazu Station, and there is parking for 8 cars.

Photograph:taka334455

The "Nihon-unagi (Japanese eel)" raised to a large size through careful management at overseas aquaculture farms is said to have rich flavor and good fat content.

The unaju (eel over rice in a lacquer box) comes in three grades: Premium, Upper, and Regular, with each eel carefully prepared one by one by skilled chefs. It is served with soup, pickles, and yakumi (condiments).

Photograph:グルメ太郎です

The hitsumabushi (grilled eel over rice eaten in several ways) is also recommended because you can enjoy it in multiple ways. It is usually eaten in the order of plain, with yakumi (condiments), then with dashi (broth), but here one of its features is that it comes with egg.

Considering common dishes like umaki (eel omelet) and unatama Rice bowl, eel and egg are probably a good match.

Photograph:紅熊

Unagiya Osada Sawara Honkan, about an 11-minute walk from JR Sawara Station, is an eel restaurant run by a chef said to have trained at a hotel, and they are particular about using Nihon-unagi (Japanese eel).

The Japanese umbrellas displayed near the ceiling are lovely, and the space seems calm and relaxing.

Photograph:ピンク好きlove

The unaju (grilled eel over rice in a lacquered box) uses Special Nihon-unagi (Japanese eel) and has a nicely balanced texture. It is carefully seasoned with a secret sauce to bring out the eel’s natural flavor.

It is also great with Wakayama-produced stone-milled sansho (Japanese pepper), or nimi, a blend made with sansho and chili pepper.

Photograph:アゴニスト

This limited-quantity unaju (grilled eel over rice in a lacquer box) features one whole unagi (eel) served boldly without being cut, and once it sells out, it's gone. The cooking method is called "Gokujo Shoko-yaki (premium aromatic soy-glazed grilling)".

They grill the skin thoroughly in the unagi's own fat, then finish it with a top-grade touch of their secret sauce for a rich, fragrant result. They can also change it to shirayaki (plain grilled eel) if you prefer.

Photograph:ハナ0820

Torikame Tsuribori Ten in Mutsuzawa-machi is a full scale facility that includes a fishing pond, campground, and cafe.

They can cook honmoroko (willow minnow) caught in the fishing pond as tempura. It is about a 20-minute drive from JR Mobara Station, and parking is available.

Photograph:自由な食人

On the menu, they mention what makes eel so good, saying that it comes down to freshness, quality, and how it is grilled. The jubako (tiered box meal) that checks all these boxes comes in three grades: Premium, Jo, and Nami.

It also seems you can order it in a bento style, so it would make a good souvenir purchase.

Photograph:自由な食人

The photo shows a set meal menu featuring a combination of yakitori (grilled chicken skewers) and cut unagi (eel), served with rice and soup.

The A la carte unagi appetizers are available in limited quantities. It is best to order popular items such as kabuto-yaki (grilled eel head) early.

Photograph:自由な食人

Kaisen Washoku Osakana Nuko, located inside Publico, the commercial facility under the elevated tracks at JR Oami Station, offers a lineup of Japanese dishes that make the most of seafood. While eel is generally classified as a freshwater fish, they also serve unagi (eel) dishes.

Inside, the restaurant has a stylish space that feels like a cafe.

Photograph:五井コエチア

The unagi (eel) sourced from Aichi Prefecture stands out for a fragrant, grilled aroma worthy of a specialty restaurant. They fillet it in-house, then steam it well before grilling it.

The key is their tare (sweet soy-based sauce), which they have kept adding to for many years. It takes about 40 minutes to prepare, so it’s a good idea to order some other dishes as well.

Photograph:茶湖

If you look closely, the carrot served with the sashimi is shaped like a cat. It may be connected to the restaurant name, Osakana Nuko.

Even some of the tableware features cat motifs. This kind of playful touch makes mealtime more fun.

Photograph:小確幸を贈る スプリングCH

Unagi no Naruse Abiko Ten, about a 3-minute walk from JR Abiko Station, is a popular spot where you can casually enjoy unagi (freshwater eel), a dish often seen as a luxury ingredient.

The restaurant has table seating and ozashiki (tatami room) seating, making it easy to use for a range of occasions.

Photograph:ゆぴ1215

For "unaju (eel over rice)," there are 3 patterns based on the type of eel used: Premium, Jo, and Nami, and 3 patterns based on the amount of eel: Matsu, Take, and Ume, making 9 possible combinations in a 3×3 system.

It is an easy system to order from based on how hungry you are and your budget.

Photograph:行列のできる

Changing up the flavor of the unagi (freshwater eel) with negi (green onion) and konomono (pickles) is also nice, and they also have aka-sansho (red Japanese pepper).

It seems you can also order hone-senbei (crispy eel bones) and unagi kabayaki (grilled eel) without rice as snacks to go with drinks. They have a full lineup of alcoholic drinks, including draft beer, highballs, and chilled sake.