It had been a while since I visited "Anago to Nihonshu Nakamura" and I was honestly surprised by the progress they have made. Every dish was filled with the chef's dedication, especially the eel dishes which I believe are the best in Osaka, if not in all of Japan. The rice cooked in a clay pot was incredibly delicious, to the point where it was almost unbelievable. The flavors were truly intense. Thank you for the wonderful meal. I will definitely be visiting again soon!

The menu changes depending on the season due to being completely reservation-based, but here is a general introduction: - Anago (conger eel) and seasonal appetizers course: 7,000 yen (tax included) <Soup>: Anago seasonal soup with grated conger eel, Kyoto yuzu daikon, Kyoto dashi broth <Appetizer>: Steamed sushi with conger eel on red vinegar rice, shiitake mushrooms, simmered conger eel, fried cherry shrimp <Sashimi>: Sashimi with conger eel, conger eel boiled in plum, raw conger eel, seared conger eel, conger eel liver, thinly sliced conger eel skin <Steamed dish>: Steamed dish with conger eel and seasonal vegetables, chawanmushi with conger eel, Hiroshima oysters, seaweed <Deep-fried dish>: Deep-fried dish with conger eel and seasonal ingredients, cod milt, conger eel tempura <Grilled dish>: Grilled conger eel with crispy skin, grilled over charcoal, served with shichimi pepper and sudachi lime <Hot pot>: Sukiyaki hot pot with conger eel <Rice dish>: Clay pot rice with pickles <Dessert>: Pudding, hojicha (roasted green tea) pudding The perception of conger eel dishes changes instantly. It's so delicious that you'll want to come back again. The food is just too good. I declared on the spot that I will come back next year! Instagram: @anagotonihonshu.nakamura Other posts: @kitysaty Reservation phone: 06-6360-9696

I had the eel lunch course. A luxurious lunch. Thick-sliced raw eel, grilled eel, seared eel, and chawanmushi. The thinly sliced eel has a delicately sweet and savory taste when chewed. The eel with snow salt accentuates the sweetness of the eel. The tempura is light and crispy. The white rice at the end is best eaten with salt. I had seconds with the soy sauce-marinated egg yolk and pickles as rice toppings, all of which were delicious. I would like to try the evening course with sake next time. Thank you for the meal.

Today we went to Minamimorimachi. We had a girls' night out with a focus on eel dishes at this restaurant where we can enjoy a variety of eel dishes paired with sake (*´∀`)♪ We made a reservation for 7:00 pm and visited the restaurant. It is located about a 5-minute walk north from Minamimorimachi Station, just a short distance from the Tenjinbashi-suji shopping street. I walked from Temma Station and arrived in just over 10 minutes. The restaurant has about 7 counter seats and one table for 4 people. We were seated at a table. This place operates on a reservation-only basis, offering a set course (7,700 yen) starting at 6:00 pm or 7:00 pm. The restaurant was fully booked on this day. For the first drink, we each ordered our favorite drink to start off (*^^)o∀*∀o(^^*)♪ We then shared different types of sake. When ordering sake, they let you choose a sake cup, and for some reason, we all chose cut glass sake cups (*≧艸≦) They brought out mirror coasters, and when we placed the cut glass on top, it reflected beautifully (((o(*ﾟ▽ﾟ*)o)))♡ We enjoyed various types of sake paired with eel dishes (*´ω｀*) They use the thick Unadon eel for the dishes. Each dish was quite substantial, and there were many courses, so we got quite full. But the rice dish at the end was so delicious that we couldn't help but have seconds (*≧艸≦) We thoroughly enjoyed the eel dishes and had a great time. Thank you for the meal. <Eel and Seasonal Appetizer Course> 7,700 yen (tax included) ◎ Seasonal Eel Soup: Eel shinjo and matsutake mushroom soup. The aroma of matsutake mushrooms stimulates the appetite. The eel shinjo with a moderate elasticity was also delicious. ◎ Eel Steamed Sushi: Vinegared rice and steamed eel sushi. The salmon roe adds a nice touch. ◎ Eel Sashimi: Sashimi served with a sauce made from eel liver. The refreshing aroma of perilla leaves adds a nice touch. ◎ Thinly Sliced Eel: Thinly sliced eel served with seared skin, green onions, and ponzu sauce. Personally, I enjoyed the seared skin with the sake (*≧艸≦) ◎ Grilled Eel with Miso Glaze: Grilled eel with seared skin. Served with salt and wasabi. The salt was mild, and the wasabi was not overpowering, allowing you to enjoy the richness of the eel. ◎ Eel Chawanmushi: Chawanmushi with simmered eel and ginkgo nuts. Lightly seasoned with plum paste. The large ginkgo nuts were a nice touch. (*´∀`)♪ ◎ Eel Tempura: Thick eel tempura and fig tempura from Habikino. The fig tempura with tofu sauce was incredibly delicious! ◎ Grilled Eel: Grilled eel served with shichimi pepper and sudachi lime. Enjoy the fatty eel with a refreshing taste. ◎ Eel Sukiyaki: A small pot with sauce and vegetables. Once the sauce boils, add the eel with the skin side down. When cooked, the eel slices beautifully. Enjoy it with the sweet and salty sauce and beaten egg. This was a new way of eating for me! The sweet and salty flavor lingers (*´Д｀*) ◎ Clay Pot Rice: Freshly cooked clay pot rice (*´Д｀*) Delicious on its own or with salt. The second helping was served with sukiyaki sauce and egg to make tamago kake gohan (*´∀`)♪ ◎ Dessert: Hojicha pudding. The pudding itself is not too sweet, and it's served with black sugar caramel. <Drinks> Prices include tax - Draft Beer (660 yen): Ebisu - Mimuro Sugi Special Junmai (1,100 yen) - Kushira Junmai Sake (1,100 yen) - Saku Ai-yama 2023 (price not available) - Jozo Hito Kyuhei (1,100 yen) - Aoku (1,100 yen)

Four women born in the Showa era had a "Showa Girls' Gathering" for the second time, which was held at this restaurant. We were seated at a table for four in the back of the counter-centered interior, and enjoyed the "8000 yen" evening course. Here is the menu: - Anago (conger eel) soup with matsutake mushrooms and salmon roe - Steamed sushi with anago, shiitake mushrooms, and fish intestines - Anago sashimi with liver and perilla leaves - Thinly sliced anago sashimi - Grilled anago with light snow salt - Chawanmushi (savory egg custard) with simmered anago, ginkgo nuts, and pickled plum - Tempura with anago and figs from Habikino - Seared anago - Anago sukiyaki - Rice with raw egg after sukiyaki (Tamago Kake Gohan) - Hojicha (roasted green tea) pudding From start to finish, it was all about anago, but the variety of dishes and the different flavors were truly enjoyable. The course was well-balanced and we were able to savor different tastes throughout the meal. The attention to detail in dishes like the steamed sushi at the beginning and the sukiyaki at the end was impressive. The anago was thick and each bite released a burst of flavor. Whether it was sashimi, grilled, or seared, each preparation offered a unique taste experience. The slight fattiness of the anago was not overwhelming and added to the overall refreshing taste. Paired with sake served in Edo Kiriko glasses, the meal was a delight. Although we indulged in various types of sake, the bill came out to just over 10,000 yen per person. It was a truly wonderful experience and I can't wait to visit again. Thank you for the delicious meal! ******************************** Solo Female Enjoyment: ♥♥♡♡♡ Likelihood to Revisit: ★★★★★ ******************************** Thank you very much for reading until the end. Instagram→ yuki.maple1125

The restaurant that Mr. Kojima took me to. Eel and sake? I was a little curious if there were so many variations of eel. But one after another, there were amazing dishes. The sake that paired perfectly with the dishes. And the skillful work I saw at the counter was like art. Sashimi, grilled, tempura, sukiyaki, rice, etc. Truly the seven transformations of eel! (I know about the seven transformations of a girl, but) It was delicious and truly impressive!

The seating at this restaurant includes a counter and table seats, with the friendly owner providing detailed explanations of the dishes, showing their dedication. The course meal featured dishes all made with conger eel, which is not often found in sashimi. The texture and balance of flavors were excellent! The grilled conger eel with just the right amount of salt and the smoky aroma from charcoal were incredibly delicious. I wanted to have more! There were various conger eel dishes available, each offering a different enjoyment. Of course, I had sake here as well, and you can even choose your own sake cup.

I wanted to eat delicious conger eel, so I searched on Tabelog and found a course where I could enjoy DenSuke conger eel. I made a reservation at "Anago to Nihonshu Nakamura" right away. First, we toasted with white wine. The course included conger eel and seasonal appetizers, steamed conger eel sushi, conger eel sashimi, steamed conger eel and seasonal vegetables, deep-fried conger eel and seasonal side dish, grilled conger eel, sukiyaki-style conger eel hot pot, clay pot rice with pickles, and a pudding dessert. I had imagined eating grilled or simmered conger eel, but it was my first time experiencing so many different ways of enjoying it. The DenSuke conger eel was tender and fatty, and the sashimi was exquisite. The tempura was light and paired well with chilled sake. I was very satisfied. Thank you for the feast!

①The concept of the taste of conger eel changes so much that each course dish is prepared with incredible care! I think there is no place other than here where you can eat such delicious conger eel. I used to think that conger eel could never surpass eel, but now I am sure that Namura's conger eel exceeds it! (´^ω^｀)ﾌﾞﾌｫwww ②The cost performance of the course meal is quite reasonable at 7000 yen. There is also a wide variety of Japanese sake, making it excellent value for money! (´^ω^｀)ﾌﾞﾌｫwww ③The atmosphere is great with a counter seating for 7 and a table for 4, and they manage with just one staff member so groups may not be possible, but up to 10 people should be fine! (´^ω^｀)ﾌﾞﾌｫwww Excellent for entertaining or dating with a great Japanese atmosphere!

I visited this place for the first time. It's a restaurant where everyone starts eating at the same time at the counter seats. I enjoyed a course with eel dishes. The tempura eel was a bit oily and left the dish paper sticky with oil, but the other dishes were delicious. I recommend it to eel lovers.

I visited the restaurant located a 5-minute walk from Nambokucho Station or Ogi-machi Station for lunch. They have a counter with 7 seats and 4 tables. I tried thinly sliced conger eel for the first time. It was served with seared skin on the side and eaten with ponzu sauce. The chawanmushi had a strong scent of sansho pepper. The tempura included conger eel and firefly squid, but the oil seemed a bit heavy. The grilled conger eel was seared over charcoal. The rice cooked in an earthenware pot was delicious! As the name suggests, this place is recommended for those who enjoy sake. The lunch set for 3800 yen was quite a deal, but it will be raised to 4500 yen from April.

I visited this restaurant once before and absolutely wanted to come back again. Each dish of eel cuisine is truly delicious and enjoyable. The owner's friendly personality and love for eel make the experience even more enjoyable. I'm sure that the eel dishes will continue to evolve and improve in the future. As for sake, they mainly offer Fushimi sake.

Hello⸜(*ˊᵕˋ*)⸝‬I would like to introduce the restaurant I went to for this year's Xmas dinner, called "Anago no Otokoro". It is located a 5-minute walk from Minami-Morimachi Station. It operates on a reservation-only basis, with dinner courses starting at 18:00 or 19:00. The dinner course is priced at 7,000 yen, and there is only one option available. The restaurant has a counter with 6 seats and one table for 4 people. The owner is very friendly, easy to talk to, and has a great sense of humor. Their passion for eel is evident in every dish they serve. The 7,000 yen course is a great deal! The course includes: Eel and seasonal appetizers kaiseki for 7,000 yen (tax included). The menu consists of various eel dishes prepared in different ways, providing a unique and enjoyable dining experience. The restaurant is perfect for any occasion, whether it's a business meeting, a date, or a casual dinner. I highly recommend giving it a try! Thank you for the delicious meal♡⋆ ✩ ⋆ ┄ ⋆ ✩ ⋆ ┄ ⋆ ✩ ⋆ ┄ ⋆ ✩ ⋆ ┄ ⋆ ✩ ⋆ Restaurant Name: Anago to Nihonshu Nakamura Genre: Kaiseki cuisine, seafood, eel dishes Phone Number: 06-6360-9696 Address: 3-3-14 Tenjinbashi, Kita-ku, Osaka-shi, Osaka Access: 5-minute walk from Minami-Morimachi Station Business Hours: Lunch 12:00, Dinner 18:00 or 19:00 Closed on Sundays Smoking Policy: No smoking allowed Payment Methods: Credit cards accepted, electronic money not accepted ⋆ ✩ ⋆ ┄ ⋆ ✩ ⋆ ┄ ⋆ ✩ ⋆ ┄ ⋆ ✩ ⋆ ┄ ⋆ ✩ ⋆ ===========

The eel and seasonal dish lunch course for 3500 yen has always caught my attention, but the reservation 2 days in advance seemed like a high hurdle, so I hadn't been able to go to the restaurant. The one menu eel course. Starting at 12 o'clock sharp. The first dish, the soup, was rich in aroma, and the broth soaked into my body and healed me. The sashimi was firm and tender, with a solid yet bouncy texture and a good amount of fat, very delicious. The grilled eel was plump and tender, with a gentle and flavorful taste that was delicious even without any seasoning. It was also delicious when squeezed with vinegar and citrus. Even the rice at the end was delicious, freshly cooked in a clay pot, and the aroma when the rice was cooked was appetizing. The side dishes accompanying the finely crafted rice were also delicious, and I ended up having seconds. Even the dessert, hojicha pudding, was delightful. I am very interested in the eel sukiyaki course for dinner! I must go for sure! With the lunch at 3500 yen, I feel like it's a great deal and I was very satisfied with the experience. The atmosphere of the restaurant was also lovely. Thank you for the meal.

On weekdays, they also have lunch, but I went to the Saturday-only, fully reservation-only lunch. The lunch menu costs ¥3,500 and includes: - Seasonal soup with minced conger eel, okra, shiitake mushrooms, and green yuzu - Sliced conger eel, seared skin, green onions, and shiso flowers - Steamed egg custard with conger eel, ginkgo nuts, and plum paste - Tempura of conger eel and fig with tofu sauce (the fig was delicious!) - Grilled conger eel - Clay pot rice - Side dishes for rice: 7 varieties including dried baby sardines, kelp, daikon radish, egg yolk, tuna sashimi, pickled turnip, and simmered conger eel - Hojicha pudding - Soy sauce-marinated salmon roe The cost of ¥3,500 for all this seems like a great deal, right? I was worried if I could finish it all, but the clay pot rice was so good that I ended up having 3 servings. The freshly cooked clay pot rice had a wonderful aroma and the rice was delicious. The variety of side dishes made the rice even more enjoyable. The tuna sashimi was a bit average, but everything else was really delicious. The conger eel tempura was fluffy, and the tofu sauce on the fig was rich and incredibly tasty. I went alone, but it's also easy for solo diners. Soft drinks are a bit pricey for their size. I will definitely go back for dinner next time!

Located around halfway between Osaka Metro Ogimachi Station and Minami-Morimachi Station is a Japanese restaurant with a unique style featuring conger eel and sake. The inspiration came from a conversation with an elderly female owner at "Chabou Nakamura" near Keihan Nakashojima Station, where she mentioned that her son used to run a sushi restaurant in Gion before passing away, and now her grandson runs a Japanese restaurant in Osaka. After receiving their shop card, I finally had the chance to visit for lunch, and the experience exceeded my expectations. I ordered the special menu item, "Densuke Conger Eel and Seasonal Tempura Set Meal (with coffee for 1200 yen)," which included tempura (2 pieces of Densuke conger eel, chicken, eggplant, lotus root, pumpkin, and shishito pepper), rice, and miso soup, served in a bento box. The tempura was expertly fried, with a crispy texture on the outside and a deliciously fluffy interior, especially the Densuke conger eel. The eggplant had a melt-in-your-mouth texture, and all the other ingredients (chicken, lotus root, pumpkin, shishito pepper) were of high quality, making the meal very satisfying. With miso soup, side dishes, and even ice coffee included, the price of 1200 yen felt very reasonable. The compact interior of the restaurant had a counter and one table, where the male owner was cooking and the female owner, who I was introduced to at "Chabou Nakamura," was serving and assisting with customers. The lunchtime rush filled up the place, so I couldn't talk to the male owner, but the female owner was surprised and smiled when I mentioned the introduction from "Chabou Nakamura." The curtain of "Gion Nakamura" was hung inside, adding to the sense of connection and stories unfolding through food adventures. The restaurant is located about a 5-minute walk from both Osaka Metro Ogimachi and Minami-Morimachi stations, near Tenjinbashi-suji Shopping Street. As of my visit, there were 72 reviews with an average rating of 3.59 or higher, showcasing its charm. They also mentioned a reservation-only course for dinner at 7000 yen per person, which I hope to try on a future visit for either lunch or dinner.

I visited the restaurant for lunch on a weekday after enjoying their Saturday lunch course. I chose the tempura set meal this time, as I had tried their curry before. The tempura set meal included two pieces of conger eel, chicken, lotus root, green pepper, pumpkin, and eggplant. The conger eel was thick and delicious, and the tempura batter was light, making the dish not heavy at all. The miso soup also had a great flavor. I added ice cream for dessert after the meal, which came with complimentary iced coffee. It was a lunch that made me feel happy from the afternoon, and I hope they continue serving set meals for lunch.

【Visit on July 23, 2022】Saturday limited 12:00 course starting at once. Limited lunch for 7 people at the counter for one day only. (Reservation required by the day before) ■ Recommended! Completely reservation-limited lunch: 3,500 yen * Soup * Appetizer * Sashimi * Chawanmushi * Fried dish * Rice in a clay pot with 7 accompaniments * Dessert ~Weekdays~ Nakamura's hidden menu curry is available from 11:30 am until sold out. It may be closed due to preparation reasons. ■ Hidden menu curry: 880 yen The curry that was a hidden menu is available for weekday lunches with conger eel and Japanese sake at Nakamura (Saturday completely reservation-limited lunch). 050-5593-2951 3-3-14 Tenjinbashi, Kita-ku, Osaka, Osaka https://tabelog.com/osaka/A2701/A270103/27095642/

I visited to try the Saturday lunch course, which requires a reservation made at least 2 days in advance and starts at 12:00. The lunch course costs 3500 yen and includes dishes like conger eel sashimi, conger eel tempura with white corn, and Keema curry. I tried conger eel sashimi for the first time and it was delicious, especially when the skin was seared with a burner. The conger eel tempura was thick and fluffy, and there were plenty of side dishes for the rice served in a clay pot. I also tried the Keema curry, which was not included in the course but caught my attention. The dishes were prepared right in front of me at the counter, making it an exciting and luxurious lunch experience with some drinks.

I was very satisfied with the eel dishes. To be honest, I was worried about feeling heavy and getting indigestion because of the oiliness, but I had no problems at all and enjoyed it until the end. I was impressed by the variety of ways eel can be prepared. The young chef seemed to be working hard, and the service from the beautiful waitress was pleasant, so I had a good time. I may not need eel for a while, but I would like to visit again after some time.

After the state of emergency was lifted, I was invited by a senior for a visit ✨ The dinner party started at 6:00 pm. It was around the 3rd block of Tenjinbashi-suji Shopping Street, right outside the arcade. I heard it was an eel specialty restaurant, but I didn't expect it to be this amazing Σ(･ω･ﾉ)ﾉ! We had a course meal for 6,600 yen with beer and sake. The seasonal vegetable soup was so fragrant and delicious. The first dish, similar to pâté en croûte, had a rich flavor. The sashimi included simmered liver, skin, blanched eel, and minced eel, all of which were delicious. They recommended eating quickly due to the importance of freshness. The chawanmushi with shirako was creamy and delightful (・∀・)ｲｲ!! The fried dishes were classic and the plump texture was irresistible (ﾟдﾟ)ｳﾏｰ The tempura of taro was also delicious. The boiled eel rice dish was amazing (ﾟдﾟ) The grilled dish was simple yet flavorful. The anago and Wagyu sukiyaki hot pot with rice was outstanding. You can even make tamago kake gohan with the leftover egg from the sukiyaki, which was the best part ✿ There was eel even in the dessert... But I was too drunk to remember taking a photo haha. There was a wide selection of sake and they even let you choose the sake cups, which was always fun. The owner's meticulous work is evident in the restaurant. I would love to revisit this place personally next time. Thank you for the wonderful meal (*'ω'*)

Late summer. Meeting up with a female friend after a long time. The 3800 yen course that used to be available seems to have disappeared, but I decided to come to this favorite restaurant that is working hard to stay open. During times like this (the pandemic), it's not easy to just say "this place will do" when choosing a restaurant. I opted for the 5500 yen course, along with some drinks. Initially, I felt a bit of discomfort in the restaurant... the sharp and lively atmosphere that I had felt before was diminished, and there was a somber mood... but perhaps that's unavoidable during these difficult times. Now, this restaurant is where I first learned about the deliciousness of "Densuke Anago". An abundance of Densuke Anago dishes. Whether you love eel or not, you will surely become a fan. The Anago broth dish is simply delicious from the start. The gentle flavor of the white eel meat and the broth seep in beautifully. It feels like the dish where you can most appreciate the white meat of the eel. The nine varieties of appetizers that make you go "wow" at first sight. So extravagant and luxurious. Steamed, grilled, sashimi... such a variety. Just by eating these appetizers, I felt that coming here was worth it. I was impressed by the chawanmushi that followed. This time, the novelty was the Anago pressed sushi. I encountered a refined Osaka-style white fish meat. The seasoned shiitake (if I remember correctly) was crunchy and had a smoky flavor, a unique and flavorful dish. It's a rice dish, but also serves as a palate cleanser, a sophisticated one. The Anago sukiyaki may be a matter of personal preference. I personally prefer a simple shabu-shabu style over eating white eel meat deliberately with a rich sauce and raw egg, but the rich and slightly sweet, gooey sauce takes the Anago to a different world. It will surely have many fans. A restaurant that is 100% dedicated to Densuke Anago. If you want to eat a delicious, fluffy, high-quality and gentle Anago feast, this is the place. I highly recommend taking your time and visiting this restaurant to meet the Anago here.