Nestled just a two-minute stroll from Nagoya Station’s Taikoguchi exit, Sumiyaki Unafuji Nagoya Station Taikoguchi Branch is a modern temple to Japan’s most celebrated eel. As the latest outpost of the 25-year-old Unafuji dynasty — a Michelin-listed and Tabelog Top 100 name — this sleek Japanese restaurant elevates the Nagoya classic hitsumabushi to new heights using only premium “ao-unagi” (blue eel). These rare, generously sized domestic eels are more than 30 % larger than ordinary ones and deliver exceptional richness.
The magic happens at the grill: each fillet is first seared in roaring flames above 1,000 °C, then finished over pure binchotan charcoal. The result? Skin that snaps with a satisfying “paripari” crispness while the flesh stays luxuriously fluffy and juicy. Signature hitsumabushi arrives in a traditional wooden tub — finely chopped charcoal-grilled eel over steaming rice. Guests enjoy it three ways: straight, with fragrant condiments for extra zest, or transformed into soothing ochazuke with dashi broth. Liver-topped unagi donburi and luxurious unaju boxes are equally irresistible, while Nagoya favorites like tebasaki chicken wings round out the feast.
With its refined yet welcoming wa-modern interior and private rooms, the restaurant offers the perfect setting for both quick solo lunches and celebratory dinners. For travelers craving authentic, unforgettable Nagoya eel, Sumiyaki Unafuji is an essential stop.
Address
1F, Meieki Sanko Building, 15-10 Tsubaki-cho, Nakamura-ku, Nagoya City, Aichi Prefecture
Telephone
(+81)052-452-7088
Budget
JPY 5,000 - JPY 5,999
Business Hours
Mon, Tue, Wed, Thu, Fri, Sat, Sun, Public Holiday, Day before public holiday
