Grilled eel over rice (unaju or unadon) is a beloved Saitama speciality, a somewhat unexpected tradition for a landlocked prefecture that developed thanks to the abundant rivers historically stocked with freshwater eel and the region’s role supplying Edo (old Tokyo) with food. Specialist unagi restaurants, some family-run for generations, prepare the eel with a meticulous process of steaming and charcoal-grilling with a sweet-savoury glaze, resulting in a dish that’s crisp outside and meltingly tender within.
🗓️ At a Glance
| Location | Various towns across Saitama |
| Hours | Lunch & dinner, shop hours vary |
| Admission | Unaju sets typically ¥2,500–4,500 |
| Time needed | 45–60 min |
| Best time | Year-round; summer for the doyo no ushi custom of eating eel |
What to Try
- Unaju, glazed grilled eel served over a box of rice.
- The steam-then-grill preparation method for tender texture.
- Specialist restaurants, some operating for generations.
- The summer doyo no ushi tradition of eating eel for stamina.
Combine Your Visit
- Combine with Kawagoe sightseeing if visiting a Kawagoe-area restaurant.
- Pair with Omiya Bonsai Village for a full day out.
- Read our Saitama overview .
Getting There
- By train: unagi restaurants are found near stations throughout Saitama.
- By car: offers flexibility for seeking out specific specialist shops.
Tips
Specialist unagi restaurants can have long waits, as the grilling process takes time — this is part of the experience rather than a sign of slow service. Prices reflect the labour-intensive preparation; expect a proper sit-down meal rather than a quick bite.
