Oh, I want to eat eel. My body is craving for it. This feeling comes a few times a year. When it happens, I head to a restaurant run by a friendly chef who serves freshly prepared eel from Kagoshima, grilled right in front of you. I make a reservation 30 minutes in advance and enter through the curtain. I sit at the counter, watching the eel being prepared before me as I wait for the final dish. The smell of the eel fills the air, and when the eel dish is served, my appetite is instantly triggered. I cut the eel with my chopsticks and savor the delicious flavor. The skin is softer than before, perhaps due to the season. By the way, the chef brought out some new Sansho pepper from Kansai, called Asakura Sansho. It was very fragrant and had a beautiful green color. The chef mentioned that they use this Sansho pepper in their dishes as well. However, the rice portion was too small for me. It was just right for a woman, but I asked for a refill. The chef kindly obliged, but he made it clear that refills are not included with the eel dish. I will definitely visit again soon.

Here is the second eel restaurant in Sapporo. This new shop, which opened in January last year, offers freshly prepared local grilled eel. There is also a page called "Aji no Shuuka," which seems to be more of a nighttime establishment. The location is about a 3-minute walk from Fukuzumi Station. It is located on the first floor of a building along a main street. The interior has a counter and tatami seating, and it feels like a family-run business. Today, they had a medium-sized eel for 4,200 yen per tail, but we decided to order a large one. Half portions start from two servings to avoid leftovers. The eel was prepared right in front of us. They even showed us how they grill it in front of the grill. They grilled it quickly over high heat, and the skewers had fewer pieces compared to the size of the eel. The grilling time was relatively short. They applied the sauce multiple times, which was a unique feature. They also served bone crackers generously as a bonus, which was quite delicious. Today's eel was a new breed from Oigawa, Shizuoka, grilled over charcoal. We ordered the Special Supreme for 5,000 yen, which came with pickles and liver soup, and bone crackers as a service. It arrived in about 12 minutes. The eel was quite large! It seemed bigger than a 3-piece set. There was a slightly smoky charcoal aroma. The flesh was firm and bouncy, with a well-grilled surface. When we tasted it, the flesh was moist and tender, with a slight bounce. The grilling was light, but the eel was cooked through, delivering a smooth texture and fresh umami. The skin had a slight crispiness, with a fragrance somewhere between bitterness and richness. When we saw it being grilled, we thought it would be more charred, but it wasn't that bad. There were no small bones, and the grilling was decent, making it quite delicious. However, if the core had been heated a bit more, it would have been even better. Considering the size and the grilling process, it was probably the best result. The sauce was on the sweeter side with a strong mirin flavor. It soaked in well, enhancing the overall experience. The aroma wasn't very strong. The rice was on the softer side. It was surprisingly small! It was so little that it was hard to tell. The pickles and liver soup were average. The eel was large, and the price seemed reasonable. It wasn't mind-blowing, but it was a delicious grilled eel. The chef was friendly and we had a nice chat. It seems like they have been to many eel restaurants and will continue to evolve. They accepted card payments. Thank you for the meal!

I had the premium eel rice bowl at night! They said it was just grilled without steaming, but it was soft, fragrant, and delicious. I heard that the softshell turtle hot pot is recommended, so I'll challenge that next time. Sorry, I took the photo from the wrong angle.

Today, I had made a reservation in advance for this place that I had been curious about for a while, so the food was served in just 5-6 minutes. The premium deluxe unagi was as amazing as I had heard, with the eel overflowing from the box. The freshly grilled eel was crispy and fluffy, with a delicate and delicious fat. They mentioned it was still new-season eel. The rice was pesticide-free Yumepirika, and they even said, "If you need more rice, it's free to add, just let us know!" It was the first time I had heard such a thing, and it made me laugh. Good service always comes with delicious food, rather than being separate from it. When I left, I even got some rice to take home.

I made a reservation online on the restaurant's regular day off because they said it was by reservation only. I was looking forward to it, but I had forgotten about it! However, they still prepared everything for me. The eel was delicious, and the smell of charcoal was nice too. Last time, I remember driving for over an hour in heavy snow from Teine using the highway. We chatted about that as we quickly finished our meal. Thank you for the delicious meal.

I think the eel restaurant that requires a reservation must be delicious. However, I had to give up because there were only two parking spaces and no nearby coin parking. As expected, when I arrived at the restaurant, both parking spaces were taken. The interior of the restaurant was cluttered like a casual izakaya, not the traditional atmosphere I had imagined. Although I believe it was non-smoking, I could smell cigarette smoke. Perhaps it was from residents smoking in the apartment building nearby. When I gave my reservation name, I was asked, "How many people?" Isn't it obvious from the reservation name? I was seated at the counter and soon the hitsumabushi (eel over rice) was served. The eel was crispy and had a light grilling, but the broth lacked depth of flavor. The pickles were delicious though. I visited a bit early for the midsummer day of the ox, but the operation seemed a bit chaotic, and the next two groups of customers had trouble finding seats. Despite being a reservation-only restaurant. Thank you for the meal.

Today, I went to the dealer for a regular inspection of my beloved car in the afternoon. I remembered that there was a place called Shuuka for eel nearby, so I made a reservation the day before. The menu included an "Upper Eel Deluxe" with a large half eel, a "Special Deluxe" with a medium-sized eel, and an "Extra Special Deluxe" with a large eel. If the Extra Special Deluxe wasn't much different from the Upper Eel Deluxe, I decided to go for the cheaper half eel. If I could drink alcohol, I would probably choose the Special Deluxe or Extra Special Deluxe. Shuuka, which is open for dinner, used to serve eel for lunch, but now the sign says "Eel Shuuka" with even more enthusiasm. When I arrived at the restaurant, the curtain was already down, and I seemed to be the last customer. There was one group of customers inside, and when I tried to sit at the counter, they guided me to a sunken hearth seating area. The restaurant was filled with a pleasant aroma of grilled eel. The chef carefully selected eels from Kagoshima, filleted them according to orders, and grilled them on charcoal. My expectations were high at this point. First, tea, eel liver, pickles, and mountain wasabi were served, and soon the Upper Eel Deluxe arrived! It seemed like they were well-prepared based on the reservation time, as the wait was shorter than I expected. The pickles were also excellent, providing a refreshing option. You can't go wrong with a restaurant like this. Now, I tried the eel liver first. It was delicious, with a deep flavor. With high hopes, I took a bite of the eel and rice together. The sauce was lighter and more refined than I had imagined, allowing the delicate flavor and aroma of the eel to shine through. After refreshing my palate with pickles, I tried it with mountain wasabi this time. Oh, it was delicious! I also like sansho pepper, but I prefer mountain wasabi for its light seasoning. This was the first time I had eel deluxe like this. Unlike eel deluxe where you can eat just the sauce and rice (which I also love!), this eel deluxe had a more subtle sauce, allowing the eel to be the star of the dish. The eel was tender and delicious. The eel liver was fresh and delightful. The pickles were also carefully prepared, and overall, it was fantastic. I finished it in no time - it was so delicious! Thank you for the meal! I'll definitely come back for dinner next time!

It seems like they are calculating the visit time based on reservations? The eel was served in about 15 minutes. I thought they would prepare the eel after I arrived, but it seems different. It looks crispy on the outside, but it's not hot, just slightly warm. Considering the price, the amount of domestically produced eel is reasonable. It was a bit disappointing compared to the image of eel rice I had in mind. I also ordered eel rice as a souvenir, but the grilled eel was taken out of the fridge, cut, and placed on top of the rice... It was a bit of a letdown for a trip.

I was excited from the day I made the reservation on 5/4 until the day I could actually eat! Making a reservation through the Eat Log page and then from the reservation site was convenient. You can also choose the timing for grilling when making a reservation, so you can book according to your schedule. It's nice. On the day of the reservation, I was so excited that I arrived about 15 minutes early. It's quite close to Fukuzumi Station Exit 1. The restaurant opened before the opening hours. It was good that I didn't have to wait outside. The shop has a slightly different feel from the old room. Since I chose "grill after arrival" when making the reservation, I had to wait! The eel meat was firm and the grill marks were fragrant. But the sauce was a bit light in taste. I don't usually add extra sauce, but I did this time... I didn't really want to... The amount of rice was quite large, and now I'm full! The tableware was also quite clean.

I finally made a reservation and was able to go. The rice was very soft and soaked in a delicious sauce, maybe because they use good quality water. Of course, the eel was also amazing. I thought it was so tender that you could even eat it without teeth haha. The staff at the restaurant were also very friendly, and even though I was dining alone, I had a pleasant experience. I would like to visit again to try the grilled eel and mountain wasabi.

In Sapporo, there is a restaurant where you can enjoy grilled eel that is not steamed, along with mountain wasabi. The eel is tender yet firm with a unique texture. The staff at the restaurant are friendly, and it's a great way to spend a holiday by enjoying premium eel here and then going to cheer for the Hokkaido Nippon-Ham Fighters. I will definitely go back again.

"I made a reservation a few days in advance to visit 'Unagi no Shuuka' as it was completely reservation-only. The location is in a back alley in Fukuzumi, with the shop on the ground floor of an old-fashioned apartment complex. I arrived on time for lunch on a holiday and was immediately served the 'Special Deluxe Set @3,950 yen'. It felt a bit like an assembly line... The eel that day was from Kagoshima, with plump flesh and crispy skin, overall tasty. The rice was on the softer side and the sauce was not too strong, giving a light flavor. During the meal, the floor lady recommended the 'Yam Wasabi @200 yen', which was not bad with the eel. However, the liver soup was served cold as if it had been prepared in advance and left me disappointed. Also, even though the table next to me was empty, the soup was already placed there... The eel itself was decent, but having tried delicious eel in Osaka, I wasn't particularly impressed. I won't go into detail, but the service level was quite low, and even my usually calm companion was unimpressed. Perhaps they were too busy with the fully reserved seats that day? Also, depending on where you sit, the smell of something unpleasant was quite strong... It's not just about the eel being tasty. Definitely not planning on revisiting."

"Eel Shuuka" is a restaurant that uses the highest quality live eels from Kagoshima prefecture, freshly prepared and grilled over charcoal to perfection. The menu has been upgraded since my last visit, with a focus on quality. The restaurant is now also participating in a crowdfunding campaign on Makuake to introduce delicious eel to people in Hokkaido. The rice cooked in turtle soup pot is also delicious. I personally enjoy eating eel with mountain wasabi. I have visited the restaurant with my family for dinner and lunch, and even tried their eel bento for 3,000 yen, which is perfect for enjoying at home or during meetings. The restaurant can accommodate larger groups now, making it suitable for family gatherings or company parties. It tends to be busy on weekends, so weekdays are recommended for lunch visits.

I finally made it to the restaurant that I heard has affordable domestic eel. The chef and staff were very friendly. The menu had three options: premium, regular, and grilled eel. I aimed for the premium set at 3950 yen. Despite being domestic eel, it was surprisingly affordable. The eel was so tender that it practically melted in my mouth, with a comforting texture. The sauce was not too heavy, with a subtly sweet flavor that complemented the eel well. It was a sophisticated dish that even seniors would enjoy. The set also came with eel liver and pickles, with wasabi being the standout. The eel was from Kagoshima, known for its rich taste and aroma. The eel was prepared after the customer's order, taking 20-30 minutes, using high-quality charcoal from Japan. The rice was a blend of premium varieties from Hokkaido, with a perfect balance of fragrance and flavor. The water was sourced from Toyotaki, showcasing the attention to detail in every aspect. I forgot to try the eel over rice, but I'll definitely be back for it next time. Thank you for the wonderful meal!

Eel dish "Special Deluxe" for 3,950 yen, requires full reservation in advance... Couldn't get through on the phone, so decided to jump into the heavy traffic in the city at 10 am. Even though I didn't have a reservation, I took a chance and headed to the restaurant. Prayed over the phone at 11:30, and they said they could fit me in! After a two-hour journey, I finally arrived at the restaurant. The charcoal-grilled eel welcomed me with a delightful aroma. It was fluffy, crispy, and juicy...the scent of the charcoal was heavenly. The liver was delicious too! I want to eat here at night and again tomorrow. I really like the way they cook the eel here.

Since the opening of the store, I had been curious about this place where they serve the highest quality eel from Kagoshima prefecture. Instead of preparing the eel in advance, they fillet it right before serving and then grill it over binchotan charcoal, offering freshly grilled eel to customers. This grilling method is similar to Kansai-style eel preparation, which I had been wanting to try. When I mentioned this to my friend, we quickly made a reservation to visit. Since we had to decide what to eat in advance due to the reservation, we opted for the deluxe una-ju set to fully enjoy the experience. We also ordered extra wasabi to complement the meal. When the deluxe una-ju set was served, it looked appetizing with a generous amount of eel on top. The eel was thick and had a chewy texture with a crispy skin and tender flesh. Unlike the more common method of steaming eel before grilling in other regions like Hokkaido, the Kansai-style preparation of grilling freshly filleted eel over binchotan charcoal gives it a unique bounce. The sauce provided on the table was light and refreshing, which I preferred over the overly sweet sauce. Enjoying the eel with the additional wasabi added a nice kick and a refreshing taste. The eel liver was also delicious, with a good size that provided a satisfying eating experience. Not only was the eel delicious, but the cost performance was also great, and the service and atmosphere of the restaurant were excellent. I would definitely like to visit again. Thank you for the wonderful meal!

I always refer to the reviews from MyRebi-san, and everyone gave high ratings, so I was really curious about it. I hesitated about the location but ended up making a reservation. On the day of the visit, the weather was bad! I thought it was impossible to go because of the snow, but then I received a message saying, "Let's go now!" and decided to go despite the challenging road conditions. The eel I ordered was fresh and had a crispy texture on the outside, while the inside was tender and had a melt-in-your-mouth quality. The sauce was light, which I later found out was to enhance the flavor of the eel. The smoky aroma from the charcoal grilling was noticeable, and I couldn't help but think that I wanted to take it home and eat it over rice. The combination of eel with mountain wasabi was new to me, and I found that the white grilled eel paired better with it. The spiciness of the mountain wasabi was enjoyable, and I even wanted to eat it with tofu. The liver was also delicious, and the pickles were perfectly balanced. I was happy to see my favorite myoga included. Despite the challenging journey, I was glad to have eaten such delicious food. I decided to avoid visiting restaurants that require reservations in the winter (especially if they are far away) and plan to visit in the spring when the snow has settled. Thank you, Wu-ta-san, for everything.

I had a great lunch at Aji no Shuuka and it was delicious. I heard people talking about it and saying how good it was, so I decided to visit with a friend. It turned out to be an eel restaurant, which was surprising. Many celebrities have visited this place, so we had to go check it out. We ordered the Special Eel Bowl, Regular Eel Bowl, and a draft beer. The eel was big, but we managed to finish it. While waiting for our food, we saw Hitsumabushi on the menu and couldn't resist ordering it. The eel was from Kagoshima and had a unique flavor. The chef used a special grilling method that made the eel crispy and flavorful. It was served with wasabi and went well with the beer. The chef used to work in Kanto as a cook and started this restaurant because he believed that grilled eel is the best. The Hitsumabushi was served with tea instead of broth, which was a new experience for us. Overall, it was a delicious meal and I look forward to trying the dinner menu next time.

Eel restaurant Unagi no Shuuka, located near Fukuzumi Station, opened on January 26, 2022, with a reservation-only lunch service. I saw it on Instagram on the 26th and made a reservation for lunch on the 30th. They opened at 11:30, but I was allowed to enter a few minutes early. They have a counter with 5-6 seats and 3 small raised tables. After waiting for about 25 minutes, the Jyubako (boxed meal) for 2300 yen that I had reserved in advance arrived. The eel was the thickest I've had in Hokkaido, very tender and delicious. You can add mountain wasabi for 200 yen, which paired perfectly. The miso soup and pickles were also tasty. Among the eel restaurants in Hokkaido (I haven't tried the famous one in Nishi Ward yet), this might be the most delicious one!

After reading Nyaji no Shiawase no Kuchi-san's post, my love for eel was stirred up! I made a reservation through Instagram as it is reservation only. When I entered, I could smell the delicious scent of eel. I was seated in a private area and ordered the top quality eel bowl. The price of 3,950 yen is amazing! It only took about 15 minutes for the eel bowl to arrive, which is fast for eel. They even offered to add more rice, which was a nice touch! When I opened the lid, the fragrant smell was irresistible. The eel was grilled perfectly, giving it a chewy texture and rich flavor. Eating it with rice was pure bliss. The liver was also delicious. I even got a refill and left satisfied with my lunch. I would like to try the white-grilled eel next time if they offer it!

Located slightly away from the center of Sapporo city. It was thought to be a hidden gem, but it turned out not to be. Instead, I was drawn to the relaxed atmosphere of this place, including the gentle sloping path. Regular customers gather here, bringing in more customers. The owner, with a sharp eye for detail, is young but determined and decisive. He inherited this traditional Japanese restaurant from his former mentor, but he customized it to his own style. Originally, there were only table seats, but now there is a tatami room including a semi-private room. Even the high chairs at the counter are custom-made. The owner's strictness is not just stubbornness, but also a way of showing gratitude to those who have supported him to reach this point. On this day, the counter was lined with abalone gratin served in shell dishes. These were carefully sourced and prepared to meet the requests of loyal customers (reservations). Every time a new and unique dish is created for first-time and returning customers. As a result, customers look forward to it, saying "I want to eat that again." In order to continue this style of service, the owner decided to separate lunch and dinner by splitting the noren curtain. It may have been fate that he chose deep-fried eel. The "Special Deluxe" set costs ¥3950 (plus ¥200 for mountain wasabi), and reservations are necessary to ensure that each customer receives freshly prepared eel. Additionally, the number of servings is limited (currently limited to 10 per day). This would be impossible during regular dinner hours. The owner's dedication to freshness led to this strategy of providing only the highest quality eel to customers. They import "top-grade live eels from Kagoshima Prefecture" daily by air. The chef prepares and grills them on long charcoal (far infrared effect) right in front of the customers, using a special sauce. The timing of grilling is crucial for the tender and fresh white meat. The eel is flipped, dipped in the special sauce, and grilled again. The high-quality white meat swells easily, so the timing of grilling is crucial. After waiting, the eel is served promptly. Opening the lid reveals a fragrant and fluffy eel that seems as if it has been steamed. The homemade side dish of liver is served separately. Opening the lid again, I quickly pick up a piece of eel with my chopsticks and bring it to my mouth. The eel has a light and delicate flavor without any strong fishy taste. The thoroughness of using Takinofuchi water even for washing seems to pay off. Despite not being steamed, the eel is fluffy and light. The sauce on the freshly cooked rice is sweet, with a refreshing sweetness from the rich mirin. The shiny surface from repeated grilling reflects the light strongly. I mutter to myself that the light sauce is good, but when I try the recommended mountain wasabi, it enhances the sweetness of the white meat. A perfect match. I am a fan of sansho pepper, but I finish the mountain of wasabi without trying the sansho pepper. Especially since the skin has a rich fat content, sandwiching it between the rice and eel is also delicious. The high cost performance exceeded my expectations. It's like a mix of Kansai and Kanto styles, a unique "Ezo-style"☆It was delicious. Thank you for the meal.