I visited the eel cuisine restaurant Maehara to enjoy some eel. The restaurant had previously been awarded one Michelin star. It is located about a 5-minute walk from Marutamachi subway station. I made a reservation in advance before visiting. The restaurant has a counter with 7 seats and private rooms. The counter is spacious and feels like a high-class traditional Japanese restaurant. The seating is sunken kotatsu style, making it comfortable for elderly customers. The clientele seemed slightly upscale. - Shirayaki (half eel) for 2,410 yen: The shirayaki was elegant and free of any unpleasant smells. However, the portion size was a bit small and may leave you wanting more. The eel pieces were small, so one portion could be easily enjoyed by one person. - Unaju "Ryo" for 4,630 yen: The dish was prepared meticulously after ordering. It was an Edo-style steamed eel using a whole eel from Oigawa. The eel was small and not thick, but it was tender, high-quality, and flavorful. It paired well with the sauce and rice, and the accompanying soup was not eel liver soup. If you want eel liver soup, it will cost an additional 100 yen. The eel size was small, so getting one and a half eels in the dish might have been better. The lunch price exceeding 7,000 yen may feel slightly expensive, but considering the use of Oigawa eel, it might be worth it. The service was polite and left a good impression. Overall, I had a great experience enjoying high-quality Edo-style eel in a refined setting. I recommend this restaurant to those who want to leisurely enjoy eel without worrying too much about the cost.

Unagi restaurant in Kyoto! Unagi cuisine Maehara-san, Unagi cuisine - course meals are also available, which is nice. But for the first time at a restaurant, I ordered Unagi rolls and Unagi donburi! I ordered the Unagi donburi with one eel on top! The sauce was a bit sweet, and the eel was on the smaller side. You can get a large serving of rice! The Unagi rolls were on the savory side!

I had always wanted to go there, but since it was far from Karasuma, I finally went. I had only been eating taro until now, but the white grilled fish caught my attention and it was very delicious. The salt wasabi soy sauce and salt grilled fish were the best. I thought ordering one whole fish was a lot, but it was only about half the size, so ordering one and a half was fine. The coffee and nagaimo agar dessert had a creative design and was delicious. It's not often that both the meat and the sauce are good, so I was very satisfied.

Today I visited the renowned eel restaurant Maehara in Kyoto on the day of the ox in the traditional Japanese calendar. This Michelin-starred restaurant is known for its charcoal-grilled domestic eel and secret sauce passed down since its founding. Despite being located in Kansai, they use the Kanto method of steaming before grilling. The texture was exquisite and the flavor was soothing. One of the best eel restaurants I have ever been to. Grateful.

I made a reservation and visited on a typical night, probably the best course available. I was escorted to a calm private room. The meal started with a splendid sweetfish appetizer! Then came the assorted appetizers, boiled dish (which I tried for the first time), eel roll (my favorite so I ordered extra), grilled dish, pickled dish, and finally a splendid eel rice bowl and an eel feast! I indulged in such luxury that I felt like I might have used up all my good luck... I will visit again for another luxurious day! (^^)

A high-class restaurant with private rooms as the main option. This time we sat at the counter, but the atmosphere was nice. The domestic eel in the Kanto style was carefully prepared. The sauce was too light to bring out the flavor of the eel, so I ended up adding a lot of extra sauce, but still felt like something was missing. The older customers would enjoy being able to dine slowly and the light and fluffy eel dish would be appreciated. Thank you for the meal.

We revisited this restaurant with two people because last time we had a great atmosphere and delicious food. We reserved a private room again. We ordered the 3/4 size of the eel roll and eel rice bowl for 5060 yen. Since we had eaten a lot the day before, we were not very hungry, so the eel rice bowl was just the right amount. We were satisfied enough here. The eel roll here has a refined taste that we like, so we ordered it again this time. The broth is flavorful and delicious. We would like to visit again when we come to Kyoto. Thank you for the meal.

Casually searching and stumbled upon a shop that caught my interest, I made a reservation for a private room and visited after exploring the Kyoto Imperial Palace. Upon entering the shop, I could immediately see the charcoal grill, and was led to a private room in the back while passing by the counter seats. I ordered the eel roll and a serving of grilled eel (1 whole eel). Soon, the eel roll arrived. This eel roll is a rare type that is enjoyed with a slightly drizzled sauce. It was divided into individual portions for each person. The fluffy and melty dashi roll paired perfectly with the tender eel. The shop has a gentle and elegant flavor that I really like. The grilled eel dish was the same. The sauce was light and smooth. The eel from Mikawa was soft with a subtle smoky flavor from grilling. It was truly a gentle experience. The liver dish was also similar. Surrounded by the kindness of the shop owner, I enjoyed a gentle and elegant eel meal. It was delicious.

A restaurant in Kyoto where you can eat eel shabu-shabu!! The eel here has no smell at all, and all the eel dishes were extremely delicious!! However, the eel shabu-shabu I was looking forward to still had a slight smell remaining. When you shabu-shabu it, it has a firm texture and the taste of the meat is similar to conger eel. Conger eel also has an incredible firmness. If you like eel, I think it's worth trying once. For those who are not fond of it, I recommend trying something other than the shabu-shabu, as you can definitely enjoy the other dishes.

I made a reservation for 11:30 on Saturday, December 17th and was escorted to a private room with a calm atmosphere. There was a charcoal grill for eel along the way, and it smelled delicious. I ordered a set with half grilled and half kabayaki eel. The grilled eel came first, and when eaten with salt and wasabi, it had a refreshing taste and was delicious. The kabayaki eel that followed had a savory aroma from the sauce and was satisfyingly filling. The service was very polite and the atmosphere was nice, so I would love to go again if I have the chance.

There was a quiet shop in a residential street. The eel and leek appetizer was incredibly delicious. It goes well with alcohol. The eel sashimi was lightly seasoned, but the aroma of the eel was nice. The eel and grilled onion soup was gently delicious. The grilled eel was soft and fluffy. The eel hot pot with egg had a nice, fluffy texture and a good balance of flavors. The meal was light up to this point, but then came the substantial eel rice bowl, which was satisfying in both volume and taste. It was a luxurious meal. Thank you for the feast.

This is a course that includes grilled eel, shabu-shabu, and eel rice bowl for 10,000 yen. It's a great event to fully enjoy eel in a high-quality space at Toranomon Hills. The highlight is the eel shabu-shabu. It's great to enjoy it with truffle salt and miso sauce for flavor variation. The texture of the eel is firm, quite different from the softness of grilled or broiled eel. The abalone in the appetizer plate goes perfectly with sake. There is a wide variety of sake available, which is a plus. It's a restaurant that can be used for business entertaining as well.

I made a reservation and used a private room for lunch at this restaurant, where they serve eel cuisine in the evening. The private room had a sunken kotatsu-style table with a view of the garden. They provided both air conditioning and an electric stove, so it was warm and comfortable. This time, I had the cheapest eel rice bowl, which cost just over 3,000 yen for half a portion of eel. Eel has become quite expensive, hasn't it? The eel in the rice bowl was steamed in the Tokyo style, fluffy and without any fishy smell. The sauce was light and elegant, making the eel taste delicious. I realized that eel is best enjoyed when you have a full portion or even one and a half portions. Next time, I plan to indulge a bit and order a more luxurious meal. Thank you for the delicious meal!

I had been curious about Maehara for a while. Since I couldn't make it for dinner, I decided to go for lunch instead. I was interested in trying their lunch course, but since it was my first time, I opted for the eel rice bowl. The eel rice bowl comes in different sizes: 3,100 yen, 4,600 yen, 5,800 yen, and 6,950 yen. It was delicious, but compared to eel prices a few years ago, it has really gone up! I chose the 5,800 yen option as I wanted to enjoy a whole eel. There are Kansai-style and Kanto-style eels, and personally, I prefer the lighter texture of the Kanto-style. Despite being located in Kyoto, I was pleasantly surprised that they served Kanto-style eel. The eel was truly delicious and satisfying, with its light texture, aroma, and flavor of the sauce. I finished it quickly in about 30 minutes, but I left feeling satisfied.

No matter how many times you visit, this restaurant always provides a fresh and impressive eel dining experience. Reservations are essential, but it is the only place in Kyoto where you can enjoy eel shabu-shabu. The skilled chef showcases the deliciousness of eel through dishes like grilled white eel. The calm atmosphere at the counter is perfect for leisurely enjoying eel when you need a boost of energy.

I enjoyed a platter of seasonal dishes and half a serving of grilled eel while sipping on various drinks. The platter included sea bream carpaccio, deep-fried king oyster mushrooms, simmered eel, marinated salmon, vinegar miso-dressed firefly squid, eel skin and leek skewers. The simmered eel was particularly delicious, with a tender texture and light flavor. I also enjoyed the eel liver, which was seasoned well and paired nicely with drinks. However, I didn't like the use of sansho pepper on the skewers, and regretted not asking for it to be omitted. The grilled eel was melt-in-your-mouth delicious, and I felt energized after eating it. I look forward to trying it with rice in the future. The additional sauce provided allowed for a perfect pairing with rice. As for drinks, I had a soda mix with mandarin sake, Dassai sake, and Yamazaki 12-year-old whisky on the rocks. Overall, a delightful dining experience with great food and drinks.

This is a grilled eel shabu-shabu. The eel doesn't have any fishy smell, and the meat is firm and chewy, very delicious! I was surprised by how much texture it has. Also, there are matsutake mushrooms as ingredients for shabu-shabu, and eel in the porridge at the end, which was very impressive!

I visited Unagi Kappo Maehara for the first time, excited to eat eel. I ordered the Unagi Juu made with one eel, as well as the liver and eel roll. Every dish was carefully prepared and delicious. As I was leaving, the owner kindly spoke to me, showing their friendly personality. I definitely want to visit again.

I came to Kyoto during the beautiful autumn leaves season even though I knew it would be crowded ^_^ Lunch is important! I had eel in Kyoto! I called last minute and luckily they had an opening. Lucky me! Maehara Unagi Kappo is a wonderful restaurant in Marutamachi. They have a counter with a warm sunken table. They offer a bowl with both grilled eel liver, eel roll, and half and half of grilled eel. The liver was amazing with its texture and aroma! The eel is from Kyo-mizu in Shizuoka, steamed to perfection. The grilled eel was just right with its not too sweet sauce. Oh, and for the first time, I got to see them prepare the eel right in front of me! Such skillful hands. The staff was also very polite. I left completely satisfied from lunch. Thank you for the delicious meal!

During my trip to Kyoto, I had lunch at an eel restaurant. It's located a 5-minute walk from Karasuma Oike, and it was my first visit. The restaurant has a charming interior with a counter where you can enjoy the famous Kuromon Unagi while looking out at the garden. I decided to try the grilled eel liver, grilled eel without sauce, and grilled eel with sauce. They are cooked in the Kanto style, steamed before grilling. As expected in Kyoto, the taste was elegant, with a light sauce and a plump finish. It was a delightful experience that made me appreciate eel even more during my visit to Kyoto.

I had una-juu, una-maki, and una-liver at the counter. The eel was plump and thick, and the sauce was just right, not too sweet. The eel roll and liver were also delicious, so be sure to try them together.