Hamamatsu Eel: Authentic Home of Eel Boasting Japan's Top Production Volume

Hamamatsu City, Shizuoka, is a nationally known home of fine eel. Behind this lies Lake Hamana, a brackish lake, and eel farming that began in the Meiji era grew greatly, supported by a mild climate and abundant water resources. The fragrant, plump-grilled kabayaki is a delicacy worth trying at least once when you visit Hamamatsu.

Hamamatsu and the History of Eel Farming

Eel farming around Lake Hamana is said to have begun in the Meiji era. Where fresh and sea water mix, Lake Hamana is a good fishing ground where young glass eels gather, offering conditions well suited to aquaculture. Taking advantage of the mild climate and rich water resources, Hamamatsu developed as one of the birthplaces of eel farming in Japan. Today it enjoys such fame that eel is often said to mean Hamamatsu.

Kabayaki Where Kanto and Kansai Styles Meet

Because Hamamatsu sits geographically at the boundary of eastern and western culture, it is an interesting feature that both cooking methods appear here: the Kanto style, split down the back, steamed, then grilled, and the Kansai style, split down the belly and grilled without steaming. Plump, well-marbled flesh glazed with a sweet-savory sauce makes for exquisite kabayaki. Dishes such as unaju and hitsumabushi let you enjoy each shop own creative take.

More Than a Year in the Raising: The Work of Eel Farming

Why is the eel of Hamamatsu so good? Following the information published by Hamamatsu City, you begin to see that the reason lies in how the fish are raised. The starting point of the farming is the glass eel, caught from December to April at the mouth of Lake Hamana and the Tenryu River. Putting these into the rearing ponds is where eel production begins. Outdoor ponds were used in the past, but today the eels are all raised inside greenhouses, in an environment kept at a water temperature of 30 degrees.

The water used in the rearing ponds is mineral-rich groundwater drawn from 300 meters below ground. When the eels are a little out of condition, salt water is sometimes added to it. The feed is a special compound formulation, made by adding a secret ingredient to fish meal from fish around the world and kneading it with water and oil, and it is given in the morning and in the afternoon. The rearing ponds are connected underground, and the eels are moved from pond to pond as they grow.

Over more than a year in this way, a glass eel that weighed 0.2 grams grows to roughly 1,000 times that, some 200 to 300 grams. The eels that are shipped out are sorted by size and condition at the Hamanako fish-farming fisheries cooperative, then showered in well water overnight to remove the smell of the feed before being sent on their way. To areas within Honshu that can be reached the following day, they are delivered alive. Hamamatsu City, as the "birthplace of eel farming," has more than 100 years of history in the industry, and it has been blessed by abundant groundwater, a location that makes it easy to secure both fry and feed, and a mild climate. Behind a single fillet of kabayaki lies all of that accumulated experience.

Ways to Enjoy Eel Other Than Kabayaki

Although kabayaki is the representative dish, it is not the only way to eat eel. Hamamatsu City's own guidance also names shirayaki, grilled plain without the sauce and eaten with wasabi and soy sauce, as a delicious way to enjoy it. This is the choice for anyone who wants to taste the fat and the flesh itself, unmasked by the sweet-savory sauce. Eel is rich in vitamins, including vitamin B1 and vitamin A1, and is regarded as an energizing food said to be good for recovery from fatigue, for the appetite, and for the working of the eyes. There is a fair reason, then, why people crave eel in the heat of summer.

Unagi Pie and Lake Hamana Sightseeing

Nationally known as a Hamamatsu specialty, the Unagi Pie is a Western-style baked sweet kneaded with eel extract and a standard souvenir. Around Lake Hamana, sightseeing spots such as Kanzanji Onsen, a ropeway, and sightseeing boats are well provided, letting you enjoy fine food and scenery together.

Practical Travel Notes

• Even within Hamamatsu eel, grilling methods differ by shop, such as Kanto and Kansai styles. Comparing them lets you enjoy each character.
• Popular eel shops often have lines at the lunch peak, so reservations or an early visit are recommended. Check closed days and hours on official sources.
• Unagi Pie can be bought at shops in the city, at the station, and around Lake Hamana. There is also a facility offering factory tours, which should be confirmed in advance.
• Sightseeing facilities are scattered around Lake Hamana, so a car makes the area easier to tour.

Access and Basics

• Location: Hamamatsu City, Shizuoka Prefecture.
• Train: the gateway is Hamamatsu Station, served by the JR Tokaido Shinkansen. Famous eel shops are also scattered around the station, within walking distance.
• Toward Lake Hamana: reach the Kanzanji Onsen area on the lakeshore by bus and other means from Hamamatsu Station. Many restaurants let you dine with lake views.
• Car: reach the city center and Lake Hamana from interchanges on the Tomei and Shin-Tomei Expressways.
• Hours and prices: vary by shop. Check official websites before visiting.

One Piece of Advice

Hamamatsu eel can be enjoyed casually near the station or savored slowly with Lake Hamana views. Summer, which includes the Day of the Ox, is especially busy, so visit with time to spare. Combined with souvenirs such as Unagi Pie and a visit to Kanzanji Onsen, it makes a day of fine food and scenery.

📚 Sources

This article is based on information published by Hamamatsu City and the local tourism association, guidance on well-known eel restaurants in the city, and introductions to Kanzanji Onsen and tourist facilities around Lake Hamana. Business hours and closed days for eel restaurants, and the status of factory tours, may change, so please check each facility's official sources before you set out.

Visitor Checklist

• Estimated time: 1 to 2 hours for a meal, or half a day to a full day including Lake Hamana sightseeing
• Transport: A car is easy for getting around, as attractions are scattered near Lake Hamana
• How to get around: Compare Kanto and Kansai styles to enjoy each shop's character
• Good to check: Popular shops form lines at midday, so reserve or arrive early
• Also enjoy: Eel Pie, Kanzanji Onsen, and the ropeway or sightseeing boats
• Seasonal notes: Summer, with its Day of the Ox, is especially crowded

Practical Information for Your Visit

The following is publicly announced information for the Unagi Pie Factory (the factory tour facility run by Shunkado), a good place to visit alongside Hamamatsu eel.

• Opening hours: 10:00-17:30 (hours are shortened on some days)
• Admission: Free for the self-guided tour and the concierge-guided tour / 500 yen per person (including tax) for the Freshly Baked Unagi Pie Tour
• Time required: About 15 minutes for the self-guided tour / about 20 minutes for the concierge-guided tour / about 60 minutes for the Freshly Baked Unagi Pie Tour
• Reservations: No reservation needed for the self-guided tour. The concierge-guided tour and group visits require a telephone reservation (053-482-1765, reception 9:00-17:00); the Freshly Baked Unagi Pie Tour can only be booked online
• Parking: Available on site (free of charge). There are 2 wheelchair-accessible spaces and 7 spaces for large buses

Note: Closing days and the days on which the production lines run vary from day to day, so please check the "business calendar" on the official website. Note: Opening hours, regular closing days and prices at individual eel restaurants in the city differ from shop to shop and are not published in any unified form.

(Sources: Unagi Pie Factory official website)