Kawagoe Grilled Eel

Along the warehouse-lined streets of Kawagoe, often called little Edo, grilled eel has been a beloved dish for generations. It is said to have begun when eel caught in the nearby rivers and marshes was prepared with the refined techniques of old Edo. Slowly grilled over binchotan charcoal, the eel turns crisp outside and tender within, and the sweet, savory aroma of long-simmered sauce drifts out onto the street.

Highlights

The greatest charm lies in how each shop guards its own balance of grilling and sauce. In the Kanto style the eel is first grilled plain, then steamed, then coated with sauce and grilled again. This patient process yields a remarkably soft texture. Enjoy the rising steam and glossy sheen the moment the lacquered box is opened.

Enjoying the Seasons

On the midsummer day of the ox, both locals and visitors from afar line up outside the shops. Even when the heat dulls the appetite, the richness of the eel and the fragrance of sansho pepper keep the meal moving. Savoring it slowly in the calm of autumn or winter is a pleasure of its own.

Access and Basic Information

The old warehouse district is within walking distance of Hon Kawagoe Station on the Seibu Shinjuku Line and Kawagoe Station on the Tobu Tojo Line. Many famous shops cluster around Ichibangai. Popular places fill up before noon, so arriving early or reserving ahead is wise.

A Quick Tip

Come with a slightly empty stomach before strolling and snacking. Pairing the eel box with a clear liver soup deepens the sense of satisfaction.