🟠 Local-First — Best in its home region: Hamamatsu, Shizuoka.
In this article, I would like to introduce a local co-op diner in Hamamatsu, Shizuoka—the birthplace of Japanese eel farming—and share how to enjoy unagi.
Last updated: 2026-04-26
Introduction
When you hear "unagi" (eel) in Japan, most people don't think of sushi. Instead, they picture Unaju or Unadon—fragrant grilled eel (kabayaki) glazed with a sweet soy sauce and served over a bed of white rice.
Unagi is less of an everyday fish and more of a special treat. It’s widely known as a stamina-boosting food for summer, and many people eat it on the Midsummer Day of the Ox (Doyo no Ushi no Hi). The freshly grilled eel is layered with a sweet and savory sauce, which then deeply soaks into the white rice below. For Japanese people, unagi is not just a "fish dish"—it is a "dish meant for enjoying delicious rice."
When talking about this unagi culture, Hamamatsu is an essential location. The area around Lake Hamana, spreading west of Hamamatsu, is famous for its long history of eel aquaculture. The lake, the farms, the artisans, and the restaurants—eating unagi in Hamamatsu means more than just dining at a famous shop; it means experiencing the city's food culture firsthand.
Another fascinating aspect is the difference in grilling styles. Broadly speaking, Japanese unagi is divided into Kanto (Eastern) style and Kansai (Western) style. Kanto-style eel is steamed before grilling, resulting in a plump, soft texture. Kansai-style eel, on the other hand, is grilled without steaming, bringing the fragrant aroma and crispy texture to the forefront.
Geographically and culturally, Hamamatsu sits right in the middle of East and West, making it a fascinating city to explore unagi culture. Maruhama, the restaurant introduced here, is a shop directly managed by the Lake Hamana Fish Farming Fisheries Cooperative, serving wonderfully plump, Kanto-style eel.
📍 Hamanako Unagi Maruhama (Tabelog English)
What to Try
Unaju (Eel Box)
The first thing you should try is, of course, Unaju.
Unaju is the classic Japanese style of serving grilled eel over rice in a lacquered box (jubako). While it looks very simple, it is actually a highly unified dish that relies entirely on the grilling technique of the eel, the richness of the sauce, and the perfection of the rice.
The true joy of Unaju is eating the eel, sauce, and rice all together in one bite.
Instead of eating the eel first on its own, carry it to your mouth together with the sauce-soaked rice. The sweet and savory sauce, the fragrant kabayaki, the plump meat, and the warm white rice—this combination is exactly where Unaju is at its most delicious.
Particularly with Kanto-style eel like the one at Maruhama, the meat is very soft and blends perfectly with the rice. Maruhama's eel has no fishy smell, allowing you to purely enjoy the natural umami of the fat and the aroma of the sauce. As you gently break the eel with your chopsticks and eat it with the rice, the sweet-salty glaze and rich fat spread across your palate.
Halfway through the meal, I highly recommend sprinkling a little sansho (Japanese pepper). The sharp, tingling spice and refreshing citrus-like aroma of the sansho cut through the rich, sweet-savory eel sauce, tightening the flavor beautifully. It’s a very Japanese way to use condiments, allowing you to enjoy the rich eel and rice to the very last bite without getting tired of it.
Unagi Hitsumabushi
If you have had Unaju before, you should definitely challenge yourself to Unagi Hitsumabushi.
Hitsumabushi is a dish where finely chopped eel is served over rice, and you enjoy it with various condiments and dashi broth. Originally famous as a regional dish of the Nagoya area, it is actually a great, easy-to-understand way for beginners to enjoy eel because you can experience multiple flavor profiles in one meal.
The fun of Hitsumabushi lies in changing the way you eat it as you go.
First, eat it exactly as it is to enjoy the pure flavor of the eel, sauce, and rice. Next, add condiments like chopped green onions and wasabi. Finally, pour hot dashi broth or tea over it to eat it lightly, like ochazuke (tea-rice).
One combination you must try is the eel sauce with wasabi.
Eel sauce is rich and sweet-savory. Adding just a touch of wasabi tightens the sweetness and brings a sudden, refreshing aroma. Unlike the wasabi used for sushi, here it acts as a condiment to make the fat and sauce taste clean and refreshing.
Tokyo or Trip?
🟠 Local-First — Best in its home region: Hamamatsu, Shizuoka.
There are plenty of delicious unagi restaurants in Tokyo. Therefore, if your only goal is "to eat delicious unagi," you don't necessarily have to go all the way to Hamamatsu.
Even so, there is a profound meaning in eating unagi in Hamamatsu.
Hamamatsu is home to the eel aquaculture culture of Lake Hamana. Unagi is deeply rooted in the region's food culture and is cherished as the city's specialty. Furthermore, eating at a cooperative-run restaurant like Maruhama allows you to taste Lake Hamana eel with a sense of being as close to the source as possible.
Especially for travelers moving by Shinkansen between Tokyo, Nagoya, Kyoto, and Osaka, Hamamatsu is a very easy and convenient place to hop off, savor a bowl of unagi, and continue your journey.
Explore Nearby
- Hon-Maguro Tuna Bowl (Shizuoka) 🍚
- Hamamatsu Gyoza (Shizuoka) 🥟
- Doteyaki at Shimasho (Nagoya) 🍢
- Miso Katsu at Yabaton (Nagoya) 🐷
- Aji-Fry at Hayakawa Port (Odawara) 🐟
Similar Dishes
- Unagiimo Mont Blanc Soft Serve in Togoshi-Ginza 🍰
- Kurobuta Katsudon (Kagoshima) 🍚
- Kaisendon in Togoshi-Ginza (Tokyo) 🍣
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About "Taste of Japan"
Hello, I'm Yuta.
Born in landlocked Yamanashi and having lived in the gourmet city of Sendai for 10 years, I now call Togoshi-Ginza home. My frequent business trips across Japan allow me to constantly explore the diversity of regional flavors.
Why Togoshi-Ginza?
This street is Tokyo’s longest shopping arcade (about 1.3 km), but it holds a special history. It was the very first street in Japan to adopt the "Ginza" name—a tradition that later spread across the country—after receiving bricks from the famous Ginza district following the 1923 Great Kanto Earthquake.
My Wish as a Local
I am not a culinary expert. However, as a Japanese local who knows both the convenience of Tokyo and the origins of regional food, I want to share the "atmosphere" and "personal feelings" that you won't find in standard guidebooks.
The Concept: "Tokyo or Trip?"
Visiting every region of Japan in a single trip is nearly impossible. Some food experiences are worth the travel to the source, while others offer a fully satisfying experience right here in Tokyo.
This blog is a guide to help you make that choice. Based in Togoshi-Ginza, I share my honest experiences and "my personal answer" to help you maximize your culinary journey in Japan.
- 🟠 Local-First: Best experienced in its home region. Worth a trip.
- 🟢 Great-in-Tokyo: A nationwide favorite or regional specialty that offers a fully satisfying, authentic experience right here in Tokyo.
- 🟣 Tokyo-Do-Must: A unique food culture born in or exclusive to Tokyo.