Unagi Ryoshin

Nestled in the serene town of Kasama, Ibaraki, Unagi Ryoshin is a culinary gem specializing in exquisite unagi (eel) dishes. This award-winning restaurant is renowned for its mastery in grilling eel without steaming, a technique known as 'Jiyaki,' which uses premium Kishu Binchotan Charcoal to impart a unique flavor to the dishes. The menu at Unagi Ryoshin features a variety of eel delicacies, including the popular Unaju, a delectable eel rice bowl, and Shirayaki, a simple yet flavorful grilled eel dish. Another standout is the Unatoro, a delightful combination of eel and grated yam. For those looking for a lighter option, the Dashimaki Tamago, a Japanese rolled omelet, is a must-try. The restaurant is operated by Chef Bamba Mansaku, who brings a rich culinary heritage to the table. Originally established in 1990 as Mugitro Ryoshin, the restaurant transitioned to a specialty eel establishment in 2013, inheriting a signature sauce from Tagawa in Musashino City, which adds a distinctive touch to its dishes. Unagi Ryoshin offers a calm and relaxed atmosphere, perfect for intimate dining experiences. Guests can enjoy their meals in a traditional tatami room, enhancing the authentic Japanese dining experience. With a limited seating capacity of 10 groups, reservations are recommended and can be made by phone starting Tuesday at 8:00 AM. Located conveniently near Kasama Inari Shrine, Unagi Ryoshin provides ample parking space, making it easily accessible for both locals and tourists. For those who prefer to enjoy their meals at home, takeaway options are available by reservation, and online sales offer a convenient alternative.