Unagi Nishihara

There are two ways to serve the classic Japanese unagi dish: the Kanto-style involves the eel being sliced open at the back and steamed prior to grilling, while the Kansai-style slices the belly and grills the eel immediately, skipping the steaming altogether. It's common to find Kansai-style unagi restaurants in Osaka, but this particular unagi specialty restaurant, just east of Osaka Castle Park, serves their eel dishes Kanto-style. Unagi Nishihara prepares each eel dish as the order is placed, so a little waiting time is to be expected. The time-consuming process to achieve the tender texture is the reason for that. The best part of Unagi Nishihara is that the bill at the end of the meal won't break the bank. The restaurant's pricing is extremely affordable. This Kanto-style unagi restaurant is fairly famous with the local Osakans, providing a change in pace for this favorite Japanese dish.