During the Gion Festival period, I avoided the city center and headed to Iwakura. The temperature was refreshingly low at 3 degrees Celsius. I was overwhelmed by the castle-like entrance surrounded by bamboo groves and trees. The main store is in Gion, and the building, designed by the ceramic artist Tsunetsugu Ueda, is 60 years old with intricate designs. With only 4 spacious rooms, the hallway has keyaki (zelkova) single planks, and the staircase is like a piece of art. The first floor has sunken kotatsu seating, while the second floor has table seating. I went up to the second floor. The window offers a cool view of the bamboo grove. The elegant landlady's service is refined. She said she was trained in manners when she was young. Lovely♪ During the Gion Festival period, the highly praised eel hot pot is not available. I chose the second from the bottom, the Raden (7260 yen including tax) eel rice bowl. The price is based on the quantity of eel rather than the quality. It comes with soup and pickles, but I asked to change the liver soup for an additional fee. The eel is Edo-style, with the ultimate tenderness☆ It was a satisfying portion for one eel. The sauce is a lightly sweet type, and if you find it lacking, you can add more sauce. I also ordered the eel rice bowl set for takeout, the Matsuri (6156 yen), which was a hit with my family, as expected.

Matsuno Unagi-ryo in Kyoto is a fantastic eel restaurant! The establishment is beautifully designed with various course options available. While the prices are on the higher side, the eel dishes are worth it. The eel rice bowl was fluffy and delicious with a great sauce. The boiled eel was light and tasty. The grilled eel skewers were as expected. The eel liver was flavored with ginger. Thank you for the wonderful meal!

I visited on a Sunday afternoon. It's best to make a reservation as they only have tatami seating, but I was able to get a reservation last minute. I ordered the lunch set for around 10,000 yen, which included eel dish, Yanagawa hot pot, soup, and dessert. The eel was fluffy and delicious, and I liked that you could pour your own sauce. Personally, I thought the Yanagawa hot pot was excellent with amazing broth and tasty burdock. The restaurant has a traditional atmosphere and I thoroughly enjoyed the delicious eel. I would love to visit again.

Located a 3-minute walk from Kino Station on the Eizan Electric Railway Kurama Line, this eel specialty restaurant was established in 1939. The building exudes a unique Kyoto atmosphere. The Hitsumabushi (eel over rice) features thick slices of eel that are as thick as the rice, creating a perfect balance of flavors. The eel is incredibly tender and flavorful. The Eel Bento with mother-of-pearl inlay design is also lovely. Indulging in this luxurious eel dish left me completely satisfied. Today's orders included: Hitsumabushi (eel over rice) special grade, Eel Bento with mother-of-pearl inlay, and lunch set. Instagram ID: kuidaore.8.

Upon arriving in Kyoto, I headed to this place to eat eel first. Since it was a bit of an odd time, I ordered a small eel rice bowl. The eel was plump and the skin was crispy, very delicious! It was a warm sunny day, so it was great to be able to eat in a private room and take my time. Thank you for the meal.

Matsuno Unagi-ryo in the morning, my wife suddenly said she wanted to go to Sanzen-in for lunch, so we looked for a place to eat. Since my mother-in-law was also going that day, we chose an eel restaurant that she likes (following Masuo's recommendation). We knew it was a high-class restaurant when we searched, but I was dressed casually in a T-shirt and shorts as I had made a reservation, our seats were already set up. The menu was illuminated. Initially, I was thinking of ordering an eel rice bowl, but my wife was interested in the eel pot, so we decided to order the eel pot for two and the lunch set for one to share. The eel rice bowl was also affordable, costing around 4000 yen. When we sat down, they served us cold tea, which turned out to be gyokuro. It had been a while since I had tasted it, and I was surprised by its umami. The garden was beautiful. The first course was boiled eel liver, a specialty of the Omi region in Shiga Prefecture, served with red konjac and black beans. The liver was easier to eat than the grilled version, and the red konjac had a slightly spicy kick to it. The main course was the eel pot, and the waitress asked how we liked our eggs cooked. We requested them soft, and she opened the lid right away. The pot was set up with a long charcoal for heat retention, not the mangrove charcoal you see at the home improvement store. The eel rice bowl arrived next, served by the waitress. The bowl was decorated with a pine needle pattern, and there were slices of arrowroot hidden inside the eel. After finishing the eel pot, they removed the pot and made a porridge for us. The pickles included cucumber with rice bran, bettara daikon, and shiba-zuke. The porridge had a perfect runny yolk, and there were grilled mochi pieces hidden inside. The meal ended with a water dessert, which was not included in the eel pot. The eel rice bowl was steamed and then grilled in the Kanto style, and it was incredibly delicious! The flesh was tender, and the skin was not crispy but not too fatty either. When you sprinkle some sansho pepper on it, the aroma is fantastic, and it harmonizes well with the gentle sauce. The rice was soft, which seems to cater to the older clientele who frequent this eel restaurant. Personally, I prefer it a bit firmer. The eel pot must have been cooked in sake alone, as the umami was outstanding. When I took a sip, I could faintly sense the aroma of ginjo. The eel had a great balance of tenderness and crunchiness, and the aroma was delightful. The porridge was the best I've ever had, even better than the one made with turtle soup stock. It was incredibly delicious, with the sweetness from the rice enhancing the flavor of the broth. I found that it was better without the egg, as the egg's flavor interfered with the harmony of the rice and broth. They make it without any garnishes like green onions or seaweed, so it might be worth asking if you prefer it with or without the egg. My wife also said it was tastier without the egg. Overall, it was a delightful meal. The 10% service charge felt reasonable considering the high-class service we received, reminiscent of a luxury ryokan. The landlady also came to greet us at the end, and I could feel the depth of Kyoto's hospitality. This kind of restaurant experience is not found in Hyogo or Osaka; it was a valuable experience for me.

This is a famous restaurant known for its eel dishes, so I couldn't resist trying them. I wanted to try both grilled eel and eel rice bowl, so I opted for a luxurious course starting with eel soup, followed by grilled eel and eel rice bowl. As you pass through the eel curtain and climb the stone steps, you arrive at the entrance. The place is spacious and feels like a traditional inn. The private rooms allow you to relax without worrying about others, making it perfect for the current social distancing measures. Although it's a bit pricey, I really enjoy dining in private rooms. I wait leisurely for my meal. The eel soup is prepared right away. The soup, with eel simmering in it over charcoal, is deliciously warming and flavorful with a hint of ginger. The grilled eel is tender and rich in flavor. By now, you might think I am quite full, but I can still eat more. The eel rice bowl is also fluffy and satisfying. I even managed to enjoy the dessert, warabi mochi. It's an eel feast. Thank you for another delicious meal today. (﹡ˆ﹀ˆ﹡)♡

This is a splendid eel restaurant in an old traditional house. I love the atmosphere and this is my third visit. Upon entering, a woman in a kimono greeted me and led me to a private tatami room with a view of a bamboo grove, just like last time. I ordered an eel bowl with grilled eel, liver simmered in sauce, red konjac, and eel roll from the à la carte menu. The eel is steamed once in the Kanto style, making it tender and delicious. The liver simmered in sauce has a unique bitterness that adds to its flavor. Red konjac is not something I usually eat, but apparently it's a common dish in Shiga Prefecture. It has a unique texture and taste, and is said to be good for the body due to its iron content. The atmosphere, service, and taste are all excellent. However, the prices are quite high.

We were warmly welcomed with very polite service and enjoyed our meal on the atmospheric second floor. The eel was tender and chewy, with a deliciously fragrant and perfectly seasoned taste. They also provided sansho pepper and sauce for customization according to personal preference. Overall, we were completely satisfied with the atmosphere, service, and taste.

I apologize for the two-month delay, but here is my review of a restaurant I visited in Kyoto after the New Year. I followed the recommendation of my fellow reviewer, s.asa8080, and went to the eel restaurant "Matsuno Unaryo". The restaurant is located a bit far from the city center and is difficult to reach without a car, so I had been wanting to visit for a while. Upon arrival, I was surprised by the grand entrance resembling a temple gate, leading to a traditional Japanese house with a spacious interior and a luxurious atmosphere. The famous dishes at Matsuno Unaryo are the "eel soup" and the set course that includes it, but due to time constraints and a full schedule, I opted for the ¥10,000 eel meal. The meal included a small side dish (similar to eel liver), grilled eel, broiled eel, rice, soup, and pickles. The dishes were served promptly, and the eel, steamed in the Kanto style, was perfectly tender. The grilled eel had a unique flavor from being steamed in sake, and the broiled eel was cooked to reduce the fat, resulting in a subtle and elegant taste. The sauce was lightly sweet, making it enjoyable even for those who are not fans of strong eel flavors. While the meal was worth it, considering the location and accessibility, I personally prefer Hirokawa if dining in a distant area of Kyoto.

High-end eel restaurant with a vibe similar to Spirited Away. The atmosphere of the establishment is enjoyable, with a garden, plates, and decorations adding to the experience. The lunch costs around 7000 yen, and the liver to simmered egg with eel rice bowl is very satisfying! The eel is soft and the thin sauce from Kyoto brings out the flavor of the eel. However, as someone who prefers a stronger sauce, I felt it was a bit lacking. They do provide extra sauce for you to add as needed.

During a business trip, I had the opportunity to enjoy eel at Matsuno Unagi-ryo. The first dish I tried was the Unagi no Yanagawa, which is eel cooked with eggs. It was delicious with the sauce and paired perfectly with beer. The main dish, Unaju, was light and fluffy, with a slightly mild sauce that allowed the richness of the eel to shine through. I thoroughly enjoyed my eel experience! Thank you for the wonderful meal!

It was fluffy, soft, and delicious! I definitely prefer to sprinkle pepper on it!

My favorite eel restaurant.

The best