Hamamatsu Unagi, Fragrant Grilled Eel of Lake Hamana

Hamamatsu has a long history of eel farming that developed around Lake Hamana, and it is known as one of Japan leading places for unagi. The kabayaki, grilled with a generous coating of sauce, is fragrant, and the plump flesh melts in your mouth. Specialty shops offer many ways to enjoy it, from unaju over rice to hitsumabushi.

Highlights

Slowly grilled over charcoal, the eel has a fragrant skin and tender flesh. The sweet and savory sauce clings beautifully to white rice, bringing satisfaction with every bite. Depending on the shop there is a Kanto style that steams before grilling and a Kansai style that grills without steaming, so comparing the difference in texture and toastiness is a pleasure.

Enjoying the Seasons

On the midsummer Day of the Ox, many people come seeking eel and the shops are full of energy. Autumn into winter, when the eel is rich with fat, is also prized, so it can be enjoyed in any season. Treating yourself to a luxurious unaju makes a memorable meal on a trip.

Access and Basic Information

Renowned shops are scattered around Hamamatsu Station, along Lake Hamana, and near Kanzanji Onsen, easy to reach by Shinkansen or car. Unaju runs from around three thousand yen for a standard serving, with finer versions at specialty shops rising further, a dish positioned as a special meal. Popular places may require reservations or lining up before opening. Some shops let you dine while gazing at the lake, pairing well with sightseeing.

Practical Travel Notes

Eel is on the higher side per meal, so setting aside a budget in advance among your trip meals makes planning easier. Popular shops crowd at lunch and often form lines before opening, so aiming for right at opening or, if possible, making a reservation keeps the wait down. Shops around Hamamatsu Station are easy to drop into between train rides, while those along Lake Hamana and near Kanzanji Onsen let you enjoy the lake scenery, so a car is convenient if you combine sightseeing. If you cannot decide between unaju and hitsumabushi, the classic route is to start with unaju, where the true flavor of the eel comes through. Hamamatsu is also a town of gyoza, so building a food day that combines specialties, such as eel at lunch and gyoza at night, is recommended.

A Quick Tip

If it is your first time, start with the classic unaju to appreciate the true flavor of the eel. Hitsumabushi lets you change the taste with condiments and broth, making it perfect for a second visit. Popular shops tend to have long waits, so aiming for right at opening or considering a reservation in advance is reassuring.