It's been a while since I visited this eel restaurant. The temperature is 35°C and there is no air conditioning inside, making it extremely hot! It's unbearable... Even though the eel dish is delicious, eating it in this scorching hot environment is just painful... \(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\

Feeling better thanks to it. Got through Golden Week. Unagi was amazing. Indulged myself. Unagi donburi, shirayaki, hitsumabushi. Everything was light and fluffy with generous portions. Actually, it was my first time at this restaurant, but the prices are better than other places. Too good. Despite the low prices, the portions were large and satisfying. It was a fantastic meal. Thank you.

I suddenly felt like eating eel, so I searched on Tabelog and came to this place closest to my home. They serve Kansai-style eel, where they prepare the live eel in front of you and grill it over charcoal. It felt like eating eel that was swimming just moments ago, with a sense of freshness. The eel had a strong vitality, even after being cut in half and having its heart removed, it was still moving. I was surprised to see the small liver continue to move for about 5 minutes after being taken out. No wonder eating eel makes you feel energetic. The eel is sourced from Hamanaka Lake. The sauce is light and refreshing. It pairs well with the eel grilled to perfection over charcoal. When you think of eel, you might imagine a heavy dish, but the Kansai-style eel here is light and doesn't leave you feeling heavy. It was delicious!

Sakura Unagi restaurant in Atsubetsu Ward. The eel dish had a charcoal flavor with a crispy and fluffy texture, and the eel itself was slightly subdued in richness. The rice was of standard firmness. The liver sashimi had a prominent sake flavor and a soft liver aroma. The sansho pepper and hittsumamushi sauce had a subtle balance of soy sauce, saltiness, and sweetness, with a generous amount of sauce. The broth was refined yet flavorful. The eel used was from Hamanako Lake, and the light sauce allowed the true flavor of the eel to shine. Surprisingly, the hittsumamushi dish surpassed the eel dish in quality.

I visited Ikiumagi in a residential area in Higashi-Atsubetsu near Shin-Sapporo. The restaurant specializes in charcoal-grilled eel, which I had been wanting to try. Since it's located in a residential area where you need a car to get to, I rented a car and made a reservation to visit. I parked in the restaurant's adjacent parking lot and entered. I sat at the counter and watched the owner work while waiting. I started with the shirayaki, which came with liver. It was delicious and would go well with sake in the evening. The eel, grilled as it is, was tasty with its rich fat and crispy skin. My family was also impressed by the deliciousness of the charcoal-grilled eel. The unaju I ordered came with cherry blossom rice. The rice was soft, but the sauce was refreshing, complementing the crispy grilled eel well. The owner used to run a sushi restaurant, but I hope he continues to stubbornly serve the rare charcoal-grilled eel in Sapporo. The eel used is from Aichi and Shizuoka.

The restaurant is located in a residential area and may be easy to overlook. When I visited, reservations were required, but the owner warmly welcomed a man who came alone. The eel was grilled in the Kansai style, crispy on the outside and tender on the inside. The sauce was also delicately flavored and delicious. The owner was friendly and even showed us the eel. Thank you very much.

It's been a while since I revisited this place. It is located in a residential area close to Shin-Sapporo Station. There is parking space for two cars. They prepare and grill the eel after you place your order, so make sure to visit with some extra time. The menu includes items like Sakura Unaju for 4000 yen (200g eel), Kobushi Unaju for 4950 yen (two-tiered), Hitsumabushi for 4100 yen (200g eel), Kabayaki for 4000 yen, Shioyaki for 4000 yen, Liver Grilled for 980 yen, Eel Bone Senbei for 600 yen, Salted Eel for 650 yen. The eel comes from Hamanako in Shizuoka Prefecture and is swimming in a barrel inside the restaurant. This time, I ordered Hitsumabushi. The friendly chef will share various stories with you. It seems that even local elementary schools visit to learn about eels. It's nice to see a restaurant with strong ties to the community. Overall, it was a warm and welcoming place.

Freshly prepared and expertly grilled eel makes your body feel so warm! It seems like it can help you withstand the cold. Eel is a must for Christmas Eve, right?! Or is it just me?! So, I visited the "Katsuan" that I had been curious about for a while. I sat at the counter, and the chef greeted me with a smile and friendly conversation, which made me happy. That's the charm of a small, independent restaurant. I ordered the Sakura Unaju. Each piece is grilled carefully in front of you, so it takes a little time, but the eel is so fluffy and irresistible! Japanese eel is incredibly delicious. The chef's grilling skills are excellent! It's perfect with the Sansho pepper on the table, adding a nice spiciness to the warm, freshly grilled eel. Delicious! The sauce is not too heavy, just right. If you want a stronger flavor, you can add more sauce from the table. The chawanmushi was also creamy and delicious. It's amazing that they cultivate their own eel in the restaurant. The lady chef handles them live and places them on the cutting board. Fresh and impressive! Payment is cash only. I wish they accepted cards. Thank you for the meal. I will definitely come back! I want to try the hitsumabushi next time.

The 4000 yen unagi (eel) bowl scored 3.9 points. The eel was oily and cooked in a Kansai style, which I liked. It was flown in from Shizuoka on that day, and it was one of the top choices among the eel bowls I've had in Sapporo. It's recommended to make a reservation when you go. It would be nice if it were a bit cheaper, but for domestically sourced eel, this price seems reasonable.

I received a medium-sized kabayaki dish with two layers of eel. The chef prepared the eel by skewering and grilling it fresh to order. Throughout the grilling process, the lively chef engaged in friendly conversation. The eel was crispy and fragrant on the outside, while tender and juicy on the inside - simply delicious. The sauce was light and subtly sweet, complementing the rich flavor of the eel perfectly. The generous portion of eel and rice provided a satisfying meal. Thank you for the wonderful meal!

This is an eel restaurant in Atsubetsu-ku, Sapporo. During spring break, when I asked my son, who had just finished his exams, what he wanted to eat, he said, "Eel!" So, I decided to take him to this restaurant, Katsuunagi, which serves Kansai-style grilled eel that he hasn't tried before. It's actually closer to my home than going to the city center. I made a reservation in advance and when we arrived, they had already prepared the eel for grilling. We ordered the 200g Sakura Unaju, which is a Kansai-style grilled eel with a split back. The surface was crispy and the meat was tender and the skin was chewy. The fat content was just right, and the light seasoning allowed the flavor of the eel to shine through. The direct grilling method of Kansai-style really brought out the deliciousness of the eel. It was my first time consciously trying the Kansai-style grilled eel, and I must say, the texture and flavor were absolutely delicious. My son was also very satisfied. On our way out, the owner told us that eel is in season during winter, which led to a discussion about the history of eel consumption. It was a delightful conversation with the friendly and talkative owner. By the way, the eel we had that day was from Hamanako in Shizuoka. We will definitely come back when we crave delicious eel again. Next time, I would love to see how they prepare the eel. Thank you for the incredibly delicious Kansai-style grilled eel!

Three of us went to the restaurant, and there were 13 customers in total. The restaurant has 10 counter seats and a raised seating area with about 20 seats. The parking lot is a bit small since it's located in the suburbs. The eel is freshly prepared by skilled chefs, and the sauce and sansho pepper are delicious. I would definitely go back to this restaurant and recommend making a reservation before going.

It's eel season. I had a luxurious eel rice bowl. The meat was tender and went well with the sweet and savory sauce. Sprinkling some sansho pepper on top gave it a different delicious taste. It was a treat♪ Thank you for the meal. - Sakura 4,000 yen

The double-layered kabayaki eel dish is full of volume and delicious with a rich flavor. It's a great way to replenish nutrients after a tiring day.

It was Mother's Day so I went with my parents. We went to the nearest specialty store. The eel was more elastic and delicious compared to the supermarket one. I like the light flavor as well.

Visited on April 11, 2021! Hitsumabushi for 4,100 yen. Asahi Super Dry bottle for 540 yen.

Hitsumabushi for 4,100 yen. As always, it was delicious (^ ^)

It was a spontaneous visit, but luckily I was able to eat there! The casual conversation between the talkative owner who likes Garigari-kun and the elegant employee with a nice mask was heartwarming. The taste was Kansai-style, light and refreshing, with a generous portion of eel rice bowl.

It was incredibly delicious! I will definitely come back again!

I was searching for delicious eel and made a reservation to visit. A senior executive from a famous company in Honshu also came with me. He seemed to have a refined palate compared to me. I was glad that even such a distinguished person enjoyed the meal. I will definitely make a reservation to come back and enjoy delicious eel again.