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Hamamatsu in Shizuoka is famous for its unagi (freshwater eel), a dish celebrated for its smoky flavor, tender texture, and rich culinary tradition.

A lacquered box filled with white rice topped with grilled, glazed hamamatsu unagi fillets, served alongside a small bowl of soup.

Why Hamamatsu Is Known for Unagi

Hamamatsu is located on the shores of Lake Hamana (浜名湖), where eel farming has flourished for over a century. The lake’s clean, nutrient-rich water provides the perfect environment for raising high-quality eel, making the city Japan’s top producer.

Unagi is more than just delicious. It is also nutritious, packed with omega-3 fatty acids, protein, and vitamin A. Traditionally, people eat it in summer to restore stamina and fight fatigue.

Kanto vs Kansai Cooking Styles

A chef in a white uniform prepares food in a restaurant kitchen, seen through a wooden window frame. Cooking utensils, plates, and fresh hamamatsu unagi are visible on the counter.

Hamamatsu sits between Tokyo and Osaka, so you’ll find both regional methods of preparing unagi:

  • Kanto-style: The eel is grilled, then steamed, and grilled again with tare sauce. This creates a tender, fluffy texture.
  • Kansai-style: The eel is grilled without steaming, resulting in a crispier skin and bolder smoky flavor.
  • Shirayaki (白焼き): Grilled plain, without sauce, often served with wasabi and soy sauce. This style highlights the natural flavor of the fish.
A red bowl filled with hamamatsu unagi—grilled eel glazed with sauce—served over steamed white rice. There is also a red and gold lid, a green-lidded bowl, and a small side dish with pickles in the background.

There are many ways to enjoy unagi in Hamamatsu:

  • Unaju (うな重) – Grilled eel over rice in a lacquered box, topped with tare sauce.
  • Unadon (うな丼) – A simpler bowl version of unaju, served in ceramic.
  • Hitsumabushi – A Nagoya-style dish eaten three ways: plain, with toppings, and finally with dashi broth poured over.
  • Shirayaki – Unsauced grilled eel, light and flavorful.
  • Kimo-yaki – Grilled eel liver, a delicacy.

Doyo no Ushi no Hi – Summer Eel Tradition

In Japan, eating unagi on Doyo no Ushi no Hi (土用の丑の日) is believed to restore energy during the hottest days of summer. The date changes each year, but it usually falls in late July. Restaurants, department stores, and even convenience stores will serve special unadon sets around this time.

Our Visit to Unagi Yaotoku Honten

A Japanese restaurant entrance with white noren curtains displaying large black kanji, glass doors, potted plants, and various signs—including one highlighting a hamamatsu unagi special event on July 27.

During our family trip, we chose Unagi Yaotoku Honten, one of the city’s most popular unagi restaurants. It’s only a five-minute walk from Hamamatsu Station, so it’s easy to reach even on a short stop.

The restaurant is traditional and modest, with a menu focused on just eight dishes. We tried their unaju, unadon, and their signature Ohitsu Unagichazuke, a dish that starts as unaju and transforms into chazuke when you pour hot dashi broth over the eel and rice. The layers of flavor were incredible.

Unagi Yaotoku grills their eel kanto-style. Honestly, if you did a blind tasting between the top unagi restaurants in Tokyo and Hamamatsu, you might not notice much difference. But if you’re visiting Hamamatsu, trying unagi here at least once is an absolute must.

Tips for Eating Unagi in Hamamatsu

A close-up of a wooden bowl filled with Hamamatsu unagi—grilled eel glazed in sauce over rice—accompanied by cucumber slices, sliced green onions, and soup in the background.
  • Go early or reserve: The most popular restaurants often sell out or have long waits.
  • Budget accordingly: Expect to spend ¥4,000–¥8,000 per person depending on the dish and portion.
  • Try the sauces: Each restaurant has its own tare, often aged for years.
  • Best season: While unagi is available year-round, summer is the most traditional time to eat it.

How to Get to Hamamatsu

By Shinkansen

  • From Tokyo: About 1 hour 50 minutes to 2 hours 10 minutes on the Tokaido Shinkansen (usually on the Kodama).
  • From Nagoya: About 30 to 50 minutes on the Tokaido Shinkansen.

By Car

  • From Tokyo: About 4 hours via the Tomei Expressway, traffic permitting.
  • From Nagoya: About 1 hour 30 minutes via the Tomei or Isewangan Expressway.

Paid parking is available near Hamamatsu Station and around major unagi districts.

Getting to Unagi Restaurants

  • Many top spots are a 5 to 15 minute walk from Hamamatsu Station.

Pro Tip: For lunch at popular shops, arrive early or put your name down and explore around the station while you wait.

Is Hamamatsu Unagi Worth Trying?

A close-up of a bowl of clear Japanese soup with green herbs, two round pieces of fish cake, and a yellow mushroom, served in a lacquered bowl on a dark tray—a perfect starter before savoring Hamamatsu unagi.

We didn’t notice much difference between the top unagi restaurants in Tokyo and Hamamatsu, as both were equally delicious. Still, if you’re visiting Hamamatsu, trying unagi at least once should be on your itinerary.

More to Explore Nearby

If you have extra time in Hamamatsu, don’t miss these highlights:

  • Lake Hamana – Discover the vast saltwater lake nearby, the major source for the region’s famous eel, offering opportunities for marine recreation and relaxation.
  • Unagi Pie Factory – Take a tour of this unique factory that produces Hamamatsu’s famous “nighttime confection,” a crunchy eel-flavored snack.
  • Hamamatsu Castle – Visit this historically significant castle, a former home of Tokugawa Ieyasu and a symbol of the city’s past.
  • Hamanako Pal Pal – Enjoy the excitement of this amusement park located directly on the shores of Lake Hamana, offering fun rides for all ages.

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