The story
Located in the heart of Osaka’s Fukushima Ward, Unagi no Aji is a historic, family-run institution that has been perfecting its craft for 300 years. This storied venue is a must-visit for those seeking an authentic taste of tradition, specializing in high-quality, Kansai-style grilled eel. The restaurant’s longevity is a testament to its enduring commitment to excellence, offering diners a refined and memorable culinary experience.
Creator Mark Wiens highlights the restaurant as a premier destination for Japanese cuisine, specifically praising the unique opportunity to enjoy their eel in three distinct ways. The menu features standout offerings such as the Osaka Mamushi and Hitsu Mamushi, which are expertly paired with the delicate Unagi no Kimo Soup. Whether you are a local or a visitor, Unagi no Aji provides an unforgettable look at the artistry behind one of Japan’s most iconic delicacies.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 3 dish mentions say about the food
Reviewers rave about the hitsu mamushi, praising its smoky, tender unagi. The overall vibe is one of pure, elevated comfort, a masterclass in simple, perfect ingredients.
“This hitsu mamushi comes in a rounded lacquer box and is meant to be eaten three ways. First, I eat it as is — stunning, with eel and rice together. Second, I add wasabi, leek, and seaweed — the fresh wasabi has a sweet mellow bite that doesn't overpower the eel. Third, I pour in the dashi stock to make it like an eel and rice porridge — light umami flavor, all coming together. I've never had unagi this way before. Both versions are incredible, but I love the crispy, caramelized edges and the gooey, melt-in-your-mouth interior. The sauce is spectacular.”
What creators say
1 creator has covered Unagi no Aji. Most active: Mark Wiens
- Mark WiensLoved
Best Japanese Food in Osaka!! 🇯🇵 300 Year Old Eel Restaurant! | Osaka, Japan · @ 19:12
Unagi no Aji, a 300-year-old family-run restaurant, serves phenomenal Kansai-style grilled eel with three ways to eat it — an unforgettable, high-quality experience.
Dishes mentioned
Osaka Mamushi
This Osaka mamushi comes in a rectangular lacquer box with generous layers of grilled eel on top and eel layered into the rice. The eel is cooked Kansai style — no steaming, just straight grilled, so the outside is crispy and caramelized while the inside melts in my mouth. That first bite makes me gasp in deliciousness. The glaze is not too sweet, with an incredible crust. The eel oil seeps into the rice, making it sensational. There's tons of eel at the bottom too, giving two different textures — crispy on top, soft in the center.
Hitsu Mamushi
This hitsu mamushi comes in a rounded lacquer box and is meant to be eaten three ways. First, I eat it as is — stunning, with eel and rice together. Second, I add wasabi, leek, and seaweed — the fresh wasabi has a sweet mellow bite that doesn't overpower the eel. Third, I pour in the dashi stock to make it like an eel and rice porridge — light umami flavor, all coming together. I've never had unagi this way before. Both versions are incredible, but I love the crispy, caramelized edges and the gooey, melt-in-your-mouth interior. The sauce is spectacular.
Unagi no Kimo Soup
This soup has eel liver, and I can smell smokiness and yuzu citrus. It's really light and clean, with a little bit of fishy taste from the liver that melts in my mouth. The citrus flavor comes through beautifully.
