It had been a while since I last went on an eel hunt. It had been a while since I last had an eel bowl. The menu said "grilled eel on rice," but... well, that's fine. It's a nearby eel restaurant near Streetcar Nishi 4-chome. As soon as I entered, a nice smell of grilling eel hit me. I asked the waiter and ordered the "bamboo" dish. It was simply delicious.

The rare wine event at the eel restaurant was very satisfying. The eel was grilled in a unique way, crispy on the outside and tender on the inside, and it held up well even when soaked in vinegar. The quantity and quality of the eel were impressive. The grilled white eel was juicy and the eel bowl was rich and flavorful. The teriyaki eel was on the sweeter side, with a nice crispy and miso-like aroma from grilling. They used to serve hitsumabushi, which had a Nagoya-style influence. The eel bowl here focuses more on a fluffy texture rather than a crispy one. The grilled eel liver was also delicious, with a rich and unctuous flavor. It's a shame that this excellent restaurant has a lower rating compared to more average eel restaurants. However, since there has been a change in management, I cannot speak to the current taste.

☆LP☆ On a Saturday holiday, I wanted to eat eel! I haven't been able to travel recently, so I've been missing out on eel (tears) and decided to indulge in it on this day. There are several eel restaurants in Sapporo, but I haven't been able to find a delicious one so far. We parked at a nearby parking lot and headed to the restaurant! There were about three groups of customers ahead of us. We were seated at a table. I had seen that the Hitsumabushi (eel dish) looked really delicious in advance, but when I looked at the menu, it wasn't listed... When I asked the staff, they said they no longer serve it. What a disappointment. So, we ordered one Unadon (eel rice bowl) and one Unaju (eel over rice). The menu is simple, so there's no need to hesitate (laughs). It took about 20 minutes for the dishes to arrive. It seemed quite fast for an eel restaurant. The difference between Unaju and Unadon is the dish? The contents, including the size of the eel, seem to be the same (maybe Unaju is larger?), but the price difference is 800 yen, so I thought maybe the Unadon would be fine. Let's dig in! First, the eel, firmly lifted by a bridge, is the first time I've seen such a sturdy eel. Perhaps it's baked without steaming? The meat is firm with a good chewy texture, rather than fluffy. The sauce is not too sweet, just right, and I finished it while adding some extra sauce from the table. The price is reasonable, and you can enjoy the eel without being too formal. Personally, I prefer the fluffy type, but I would recommend this place for those who want to eat hearty eel.

When you open the lid of the box, you'll find a plump eel filling up the box. It costs 4500 yen and the sauce is on the sweet side but not too sticky, with a hint of saltiness. The eel is cooked perfectly. However, it may be a bit too chewy. The restaurant itself has a nostalgic atmosphere with traditional seating areas.

High-class eel restaurant prices! The Hitsumabushi is exquisite (ﾟ∀ﾟ)b As lunchtime approaches, the eel restaurant tempts you with a delicious smell (*ﾟ∀ﾟ*) But... I can't afford to eat such expensive food for lunch... even on weekdays (；∀；) I succumbed to the temptation... When I opened the door to the restaurant, it was almost full!! If I had been a little later, I would have had to wait. Everyone seems to be living it up on a weekday afternoon☆ When I asked for the number one recommendation, they suggested the Hitsumabushi! It's expensive but I ordered it! You can enjoy a variety of dishes at once! First, there's the eel on rice, then the condiments, and finally the broth! Well, everything was incredibly delicious!! If my budget allows, I'd want to come here every day (;_;) lol Thanks for the meal!

I was surprised by the thick and delicious eel! It had a perfect texture for someone who enjoys a good bite. The liver sashimi was also delicious. It's a perfect place near Susukino to stop by before going out for drinks. The prices are reasonable for such delicious food. It could be great for business entertaining as well.

I heard that this place in Sapporo is the only one that serves jibiyaki, so I went to Kamogawa. I could see a big sign from outside. When I entered, the restaurant was very clean. I sat at the counter and ordered the jibiyaki Matsutouna double-layered dish. First, the jibiyaki. It was thick and when I tried to pick it up with chopsticks, it was firm and the skin was crispy. When I tasted it, the texture was as expected. Soy sauce and wasabi were served, but I wished for some salt. It would have been nice if the wasabi was natural. I felt like having some alcohol, so I chose the Shirakawago junmai nigori from the 5-sun bottle series. It is a rare junmai nigori made with twice the amount of rice compared to a first-class sake. When I tried it, it was so thick that it wouldn't come out unless shaken well. It was really delicious. The appetizer was simmered tsubugai clams. Then came the eel dish. The eel was even more plump than the jibiyaki, with a bouncy texture. It seemed to be enhanced by being seared with a not-too-sweet sauce. It wasn't easy to cut with chopsticks, so I just took a bite. The texture of the jibiyaki was nice. The skin wasn't crispy. The rice was slightly soft. The pickles included plenty of lightly pickled Chinese cabbage, which was nice. The liver soup had a very large piece of liver. I realized that this was a restaurant that should not be overlooked. It is a rare jibiyaki restaurant in Sapporo.

It's eel! I was feeling a bit low on energy, so I decided to go eat some stamina-boosting eel. It was lunchtime, so I snuck out of the office for about 2 hours. I first went to a different eel restaurant, but there was a long line and a 2-hour wait! That was impossible, so I came to a different place instead. I heard that next year there will be only about 1/10 of the young eels available, so my desire for eel grew even stronger! I want to eat as much as I can this year before the prices go up next year (laughs). It was my first visit to Kamo River. I ordered the eel bowl for 4,000 yen! Expensive, but thinking it will be even more expensive next year makes it feel cheap (laughs). I waited about 20 minutes. Here comes the long-awaited eel! The eel, nicely grilled, is delicious. I wanted to eat a lot, but couldn't, so I savored each bite. The sauce here is relatively mild in sweetness and easy to eat, but it doesn't have any special features. The eel was large, fatty, and the skin was delicious! Before I knew it, it was all gone (laughs). I want to eat about 5 more this year (laughs). Thank you for the meal. 1099

This is a place located along a one-way street heading east in Nanda-dori 6-chome in Chuo-ku. I visited this restaurant for the first time after finishing the family's Bon festival grave visit and having lunch. It's a business district restaurant, so it wasn't too crowded. I ordered the basic eel dish called "Matsujyu". The eel arrived after about 20 minutes and it was well grilled with a thick texture and decent amount of fat. The eel sauce was slightly sweet. The liver was mild in flavor and the pickles were freshly made. My companions enjoyed the "Ikadajyu" which was easy to eat as the eel was already cut into small pieces, and the "Hittsumabushi" with grated yam which they found very delicious.

Welcome.---------- June 2016 ----------Between Odori Park and the streetcar, in the small alley, the white sign with the character "う" catches the eye. John Noren |o| °д°)ﾉ Hello. "Welcome, please take a seat at the raised tatami area." As soon as you enter, you can feel the atmosphere of the long-established place and the elegance of the surroundings. "Welcome!" The gentle atmosphere of the place, with the ladies welcoming you, is evident. There seems to be only one master in the back grilling area, running this long-established place. With a counter of 5 seats, 4 raised tatami areas, and a cozy atmosphere, the menu includes the labor-intensive "hitsumabushi," which is the charm of the place. Personally, I think it surpasses Futaba. "Understood." The warm words and elegant responses are delightful. I decide to try the miso stew even though it is lunchtime. The thick but tender stew, cooked to perfection, has a rich miso flavor that makes you want to order sake and additional dishes. The touch of spice adds a nice accent to the dish. The "hitsumabushi" is a masterpiece that raises high expectations. Opening the lid, there is a proper hitsumabushi presentation. They kindly explain: first, eat it as it is, then add grated yam and condiments, and finally add the broth to make ochazuke. I received more than one serving, enough for 1.5 people. The crispy charcoal and sauce, along with the Kansai-style finishing touch, create a texture that goes beyond "plump" to a smooth mouthfeel that melts in your mouth. The skin melts naturally, and the sweetness of the fat is irresistible. The sauce has a refined sweetness with a hint of smokiness. The bowl has a round shape and a satisfying weight, slightly heavier than expected. The focus is more on the rice than the dish. When you pour the grated yam and condiments, the smoothness adds to the experience, allowing you to slurp it up even without teeth. Sprinkling with sansho pepper adds an additional fragrance and flavor, making it even more irresistible. The soup is rich in flavor, with a strong dashi and saltiness, and includes liver, perhaps from the "liver grill" dish. The generous portion of cucumber and pickled Chinese cabbage, as well as the homemade touch, add a refreshing acidity. As the customers quiet down after finishing their meal, the master continues to debone at the kitchen counter. It might be better to visit on weekends, as weekdays may be crowded with salarymen. The smoke signals are visible all day, but during this visit, no one was smoking, creating a refreshing atmosphere. Thank you for the meal.

In February 2014, I visited an eel restaurant near the main street in downtown Sapporo. The restaurant was located on the first floor of a building, with a narrow layout and a counter as well as a raised seating area. I ordered the "Don Matsuzuki" for 2900 yen, which is eel served in a bowl. The eel was prepared in the Kansai style, with a distinct river fish flavor and texture. The sauce was not too strong, adding a nice shine and aroma to the eel. The rice was cooked just right, complementing the sauce well. The liver dish was also delicious, and the homemade pickles were refreshing. I also tried the "Liver Skewers" for 700 yen, which had a sweet and savory glaze that would probably pair well with beer. The service was adequate. Eel is one of my favorite foods, and it always boosts my energy and keeps me healthy, especially during cold and flu season.

As a big fan of eel, I have been exploring eel restaurants in Sapporo city since my favorite eel restaurant closed down. One of the eel restaurants I have visited multiple times is located on a street just south of Odori Avenue. It is relatively close to my home, making it convenient to visit. The restaurant seems to be run by the owner and his wife. They serve Kansai-style eel, which is a bit different from other restaurants. One unique menu item they offer is called "Ikada Juu," where the eel is cut and arranged like a raft on top of rice (only available in summer). The eel used is the same quality as the one used in eel bowls and boxes. The portion size is generous and the price is more affordable compared to eel boxes. The taste is delicious, with a slightly less sauce compared to other eel restaurants in Sapporo. The only downside is that smoking is allowed in the restaurant, which can be unpleasant for non-smokers. It would be great if they could have a non-smoking section, especially during lunch hours. The owner and his wife are very friendly, creating a pleasant dining atmosphere. Overall, it is a great eel restaurant, and I prefer the Kansai-style eel, which is grilled without steaming first, as it retains more flavor and texture. It is one of the few Kansai-style eel restaurants in Sapporo, and I look forward to visiting again.

When it comes to eel restaurants in the city of Sapporo, "Kamogawa" is what comes to mind. I first visited this restaurant in July 2006, just after it opened. I haven't been here in the past few years, so it's been a while. The location is in Odori Nishi 6-chome, one block north of Tokyu Hands on Nakadori. The exterior is made of traditional Japanese wood, with a white noren hanging at the entrance. Inside, there is a grilling area for eel at the back. There are about four table seats on the left side, and counter seats on the right. The owner's wife brings the menu to you. There are two types of eel sets, "Matsuju" (3400 yen) and "Chuwaru" (4500 yen), and two types of eel bowls, "Matsudon" (2900 yen) and "Takedon" (2100 yen), differing in eel quantity. There is also Hitsumabushi (3500 yen). This time, I chose the "Takedon" (2100 yen). While waiting, the delicious aroma of grilled eel fills the air. It was ready in less than 20 minutes. Two pieces of nicely grilled eel are served, along with liver, pickles, and sprinkled with sansho pepper. The eel is crispy and the skin is nicely grilled, giving off a fragrant aroma. The eel is fatty, with a chewy texture that allows you to savor the umami with each bite. The rice is slightly firm and goes well with the eel. Towards the end, I added more sauce. Getting an eel bowl for 2100 yen is a great deal. I hope to visit more often in the future. While the price of eel is rising, I hope they continue to offer delicious Kansai-style grilled eel.

A little while back was the day of "Doyo no Ushi" when it is said that eating eel prevents summer fatigue. I revisited "Unagi Kamo-gawa" because I liked the taste and it was close by. On this day, I ordered the "Matsue" (2700 yen) and the "Take" (2300 yen). Edamame was served as an appetizer. The difference between Matsue and Take is the size of the eel, but they look almost the same. The eel is grilled to a crispy texture. The sauce here is not as rich as in Tokyo, it's a bit lighter. This might be a matter of preference - I personally prefer a richer sauce. Unagi Kamo-gawa 011-219-7001 Sapporo, Chuo-ku, Odori Nishi 6-5-4 58 Yamakyo Building 1F

I often feel like eating eel, so I casually stop by this restaurant near my home. The chef and staff are all friendly and welcoming, making it a very comfortable place to be. The eel dishes are delicious. I usually order the "Matsu" size unaju, which has the most eel. The sashimi, eel liver, and side dishes are also tasty. This time, I ordered: unaju (Matsu size for 2 people), sashimi, eel liver, sake, and oolong tea. The total bill came to around 9,000 yen. I always end up staying longer because I can relax and enjoy my meal. The restaurant is clean and quiet, making you forget that it's located on a main street. It's never too crowded when I go, but it seems like there are many regular customers. I highly recommend it.

Wow, I didn't know there was an eel restaurant in this area. As a fan of eel, I can't just pass by. Let's go inside. The place looks plain, but let's order the Matsudon since I'm not that hungry. Mmm, it smells good. Oh, it's rare to find Kansai-style eel in Sapporo. The skin is nicely grilled and delicious! I also like the taste of the sauce. Next time when I'm hungry, I'll splurge and order the Chuwariju.