Hamamatsu Unagi

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. Some shops use a Kanto style and others a Kansai style of grilling, so comparing them 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 and along Lake Hamana, easy to reach by Shinkansen or car. Popular places may require reservations or lining up before opening. Some shops let you dine while gazing at the lake, pairing well with sightseeing.

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.