Yamada Unagi Restaurant
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Yamada Unagi Restaurant occupies a free-standing traditional building near Sawara Station, with tatami and table seating downstairs and a private banquet hall upstairs. A local institution with roughly 300 years of history, it has repeatedly been named to Tabelog's Top 100 Unagi Restaurants list (2018, 2019, 2024). Eel is grilled over Kishu binchotan charcoal and finished with the shop's distinctive hako-mushi (box-steaming) technique, giving it a firmer bite than typical Kanto- or Kansai-style unagi. The signature unaju rice box comes in several grades, alongside shirayaki and eel-liver soup. No reservations are taken, so weekend waits of an hour or more are common.
Address
I-457 Sawara, Katori, Chiba 287-0003, Japan
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Hours
Today
Open now11:00 – 14:3016:30 – 18:00
Monday
Closed
Tuesday
Closed
Wednesday
11:00 – 14:3016:30 – 18:00
Thursday
11:00 – 14:3016:30 – 18:00
Friday
11:00 – 14:3016:30 – 18:00
Saturday
10:30 – 14:0016:30 – 18:00
Sunday
10:30 – 14:00
Features
Walk-in only, no reservations acceptedPrivate rooms available (booking accepted for private room only)Charcoal-grilled eel (unagi kappo)Tabelog Top 100 Unagi Restaurant (2018, 2019, 2024)Credit cards accepted (VISA)Free parking on-site (two lots)Tatami and table seating, 24 seatsNon-smoking (smoking allowed in private rooms)Whole-venue private hire availableTraditional hako-mushi box-steaming method
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Eel Rice Box (Unaju)
Eel Specialties
Non-Eel Option
Sides
Drinks
Eel Rice Box (Unaju)
Unaju
Charcoal-grilled eel glazed with the restaurant's house tare sauce, served over rice in a lacquered box. Prepared using the shop's traditional hako-mushi (box-steaming) method for a firm, non-mushy texture.
Jou Unaju (special grade)
A higher grade of the signature charcoal-grilled eel rice box, with a larger or superior cut of eel.
Tokujou Unaju (premium grade)
The restaurant's finest-grade eel rice box, using the largest and highest-quality eel available.
Unadon
Charcoal-grilled eel served over rice in a bowl rather than a lacquered box; eel and rice are kept somewhat separate rather than fully layered.
Jikaju
A style of eel rice box where the grilled eel and sauce are placed directly onto the rice.
Eel Specialties
Shirayaki
Eel grilled without sauce, served plain to be dipped in wasabi and soy sauce, highlighting the pure charcoal-grilled flavor and texture of the eel.
Kabayaki
Classic sweet soy-sauce glazed grilled eel, the base preparation used across the restaurant's eel dishes.
Grilled eel liver skewer
Skewered and charcoal-grilled eel liver, served as a savory side dish.
Eel liver clear soup
A light clear soup made with eel liver, traditionally served alongside eel rice dishes.
Non-Eel Option
Tenju (tempura rice box)
A tempura rice box offered as an alternative for guests who do not care for eel. Note: on some days only eel dishes are available.
Sides
Assorted pickles
A small side of assorted Japanese pickled vegetables.
Drinks
Sake
A curated selection of Japanese sake, a particular focus of the restaurant's drink program.
Shochu
Japanese distilled spirit, also available at the restaurant.
Draft beer
Asahi Super Dry served extra-cold; the restaurant is a certified 'Super Cold' venue.