Unagi

Grilled directly over charcoal without steaming, Kansai-style eel offers a distinct contrast between its crisp, fragrant exterior and tender meat. At Unagi, situated in Kyoto's Murasakino neighbourhood, the eel emerges from the grill with savory char marks and a light, non-cloying glaze, delivering a deeply satisfying bite each time.

Contrasting Tare and Shirayaki in a Two-Color Bowl

One of the menu's standout choices is the two-color donburi (niiro-don), served with half a glazed eel and half a plain white-grilled eel (shirayaki). The bowl allows diners to appreciate both the rich, savory depth of kabayaki coated in a crisp, moderately sweet sauce, and the unadorned, natural umami of unseasoned grilled eel. Donburi orders include eel liver soup (kimosui), and the rice can be sized to large, medium, or small at no extra charge, making it easy to tailor to any appetite.

A Diverse Selection for Every Appetite

The classic una-don comes in several portions, ranging from an affordable regular bowl featuring 2 cuts to a lavish feast topped with 1 and a half whole eels. The menu also features hitsumabushi—which can be finished as a soothing chazuke with seasonings and specially prepared dashi broth—along with à la carte side dishes well suited for pairing with drinks, including grilled eel liver (kimo-yaki) and vinegar-dressed eel and cucumber (uzaku).

The quiet, understated dining room welcomes solo diners just as comfortably as couples, lending itself equally well to an unhurried lunch or a relaxed dinner. A bottle of beer or a flask of sake pairs naturally with the meal. Note that payment is cash only.