Nagoya is Japan’s eel capital, and the Taikoguchi exit of Nagoya Station puts you within reach of one of its finest grills. Sumiyaki Unafuji Nagoya Station Taikoguchi Branch is a modern temple to unagi, built on 25 years of family craft.
A dynasty with a local address
The restaurant is the latest outpost of the Unafuji name, a house with a quarter-century history behind it. The brand appears in the Michelin guide and the Tabelog Top 100, a mark of how seriously Tokyo’s dining community takes its eel.
What makes this branch worth your time is the location. It sits a two-minute walk from the Taikoguchi exit, so you can step off the shinkansen and be seated before your luggage claim ticket cools. For travelers routing through Nagoya between Tokyo and Kyoto, that proximity matters.
The blue eel difference
Unafuji works exclusively with ao-unagi, the prized blue eel. These are domestic fish, rarely farmed in the open sea, and they run more than 30 percent larger than the standard eel you will find elsewhere. The size translates directly to the plate: thicker fillets, more fat, and a richness that holds up to charcoal.
The kitchen treats each fillet in two stages. First comes a sear in flames that roar above 1,000 °C, which sets the skin and seals the juices. The fillet then moves to binchotan charcoal for a slower finish. The result is a skin that cracks with a paripari crispness while the flesh stays fluffy and moist.
Hitsumabushi, three ways
The signature dish is hitsumabushi, and it arrives the traditional way: in a wooden tub, with chopped charcoal-grilled eel layered over steaming rice. You eat it in three stages.
Start with the eel and rice on their own to taste the charcoal and the sauce. Add the fragrant condiments that come alongside for brightness and heat. Finally, pour over dashi broth to make ochazuke, a gentler, soupy finish that cools the palate. Working through all three is the point of the dish.
If you prefer something simpler, the unagi donburi topped with liver is a Nagoya specialty worth trying, and the unaju box — eel in a lacquered tray — is the most formal way to eat here. Tebasaki, the sticky-sweet Nagoya chicken wings, round out the meal if you are dining with a group that wants variety.
The room
Inside, the design is wa-modern: clean lines, warm wood, and a calm tone that suits both a quick solo lunch and a longer dinner. Private rooms are available, which makes the branch a practical choice for a small celebration or a business meal during a corporate trip.
The kitchen is visible enough to watch the grilling, and the pace of service is built for travelers who need to keep a schedule. Solo diners are accommodated without fuss, and the layout works equally well for a couple or a family.
Where it fits in your trip
Nagoya rewards a half-day visit. Combine this meal with a walk around the station area, or use it as the anchor of a longer stop that includes Atsuta Shrine or the city’s castle grounds. Because the restaurant is two minutes from the Taikoguchi exit, you can slot it in before a train connection without rushing.
For visitors who have already eaten unagi in Tokyo or Osaka, this branch offers a comparison worth making: the ao-unagi, the two-stage grill, and the hitsumabushi ritual all present the dish differently. It is a good introduction for first-timers and a solid benchmark for repeat visitors.
Practical notes
- Confirm the day’s opening hours and last order before you go; schedules can change.
- Ask about wait times at peak lunch and dinner hours, as the Taikoguchi location draws station traffic.
- Check seating options in advance if you need a private room or a table for a larger party.
- Verify any dietary accommodations directly with the restaurant, particularly around shellfish or dashi in the ochazuke.
Planning a private tour
Bliss Travel builds private itineraries across Asia with meals like this built into the route, timed around your train connections and paced to your interests. Tell us where you are headed, and we will handle the logistics so you can focus on the eel.
See the full itinerary: EEL - Sumiyaki Unafuji Nagoya Eki Taikoguchi Ten
Frequently asked questions
How close is Sumiyaki Unafuji to Nagoya Station's Taikoguchi exit?
It sits just a two-minute walk from the Taikoguchi exit of Nagoya Station. This makes it an easy stop for travelers arriving by shinkansen.
What kind of eel does Unafuji use and how is it cooked?
Unafuji uses only ao-unagi, or blue eel, which are domestic fish that run more than 30 percent larger than standard eel. The kitchen sears the fillet in flames over 1,000 °C first, then finishes it slowly over binchotan charcoal.
What is the signature dish at Unafuji?
The signature dish is hitsumabushi, served in a wooden tub with chopped charcoal-grilled eel over rice. You eat it in three stages: plain, then with condiments, and finally (the article cuts off here).
Is Unafuji part of any well-known dining rankings?
Yes, the Unafuji brand appears in the Michelin Guide and the Tabelog Top 100. The restaurant is built on 25 years of family craft.
Plan your trip
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