Hasegawa
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Hasegawa is a historic eel (unagi) restaurant in the old merchant quarter of Sawara, with a warm, nostalgic interior, tatami seating, and homely, family-run service. Founded in 1831, it is one of the oldest unagi restaurants in the eel-famous town of Sawara, known for its long-kept secret sauce recipe. The eel is charcoal-grilled Kanto-style — steamed, then finished with a crisp, well-charred glaze. Signature dishes include unaju (grilled eel over rice in a lacquered box), kimosui (eel liver clear soup), and a soboro oyakodon for guests who don't eat eel. The restaurant seats around 90 across table and tatami seating, with on-site parking.
Address
I-584 Sawara, Katori, Chiba 287-0003, Japan
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Contacts
Hours
Today
Closes soon11:00 – 14:0017:00 – 19:00
Monday
11:00 – 14:0017:00 – 19:00
Tuesday
11:00 – 14:0017:00 – 19:00
Wednesday
11:00 – 14:0017:00 – 19:00
Thursday
11:00 – 14:0017:00 – 19:00
Friday
11:00 – 14:0017:00 – 19:00
Saturday
11:00 – 14:0017:00 – 19:00
Sunday
11:00 – 14:0017:00 – 19:00
Features
Reservations not acceptedEel (unagi) specialtyCredit cards acceptedNon-smokingTraditional, nostalgic interiorTable and tatami seating, ~90 seatsSeafood and tempuraOn-site parking
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Eel Rice Dishes
Rice Bowls & Sides
Eel Rice Dishes
Unaju (Grilled Eel Box Set)
Charcoal-grilled eel fillet served over rice in a lacquered box, glazed with the restaurant's own sauce. Prepared Kanto-style (steamed, then grilled) for a soft, tender texture with a crisp, well-charred surface.
¥4,200
Tokusen Unaju (Premium Selection Eel Box)
The restaurant's top-grade eel box set, using a larger or higher-quality cut of domestic eel. Richer and more generous than the standard unaju.
¥6,000
Unadon (Grilled Eel Rice Bowl)
Charcoal-grilled eel served over rice in a simple donburi bowl rather than a lacquered box, a more casual and lower-priced way to enjoy the same house-grilled eel.
¥3,600
Shirayaki (Plain Grilled Eel, No Sauce)
Eel grilled without the sweet soy glaze, so the natural flavor of the fish comes through; usually eaten with wasabi and a dash of salt or soy sauce.
Rice Bowls & Sides
Soboro Oyakodon (Minced Chicken & Egg Rice Bowl)
A non-eel alternative combining seasoned minced chicken and egg over rice, popular with diners in the group who don't eat eel.
¥800
Kimosui (Eel Liver Clear Soup)
A light, clear soup made with eel liver, traditionally served as a side alongside unaju.
¥250
Kimoni (Simmered Eel Liver)
Eel liver simmered in a savory-sweet sauce, served as a small side dish or appetizer.
¥350