Hamamatsu is Japan’s unagi (freshwater eel) capital, the brackish waters of neighbouring Lake Hamana having hosted the country’s first commercial eel farming over a century ago, and the city’s restaurants have refined the craft of grilling eel ever since. The classic dish is unagi glazed in a sweet-savoury tare sauce, grilled over charcoal and served on rice, and Hamamatsu sits on the historic boundary between styles, so both the Kanto method (steamed then grilled, meltingly soft) and the Kansai method (grilled straight through, crisp-edged) are served here side by side.
🗓️ At a Glance
| Location | Hamamatsu, Shizuoka |
| Hours | Restaurant hours vary; queues at famous shops |
| Admission | Una-ju sets typically ¥3,000–6,000 |
| Time needed | 45–90 min for a meal |
| Best time | Year-round; summer’s doyo-no-ushi eel day is peak demand |
What to Try
- Una-ju, charcoal-grilled eel glazed in tare sauce over rice.
- Both Kanto (steamed, soft) and Kansai (crisp-grilled) styles in one city.
- Century-old restaurants refining the craft since farming began.
- Eel from the brackish waters of Lake Hamana.
Combine Your Visit
- Combine with Hamamatsu Music City sights in town.
- Pair with Lake Hamana area sightseeing.
- Read our Shizuoka overview .
Getting There
- By train: JR/Shinkansen to Hamamatsu Station, with famous restaurants in walking distance.
- By car: convenient for lakeside eel restaurants around Lake Hamana.
Tips
Famous shops draw queues at lunchtime, so arrive early or book where possible, and note that good unagi is priced as the delicacy it is — a proper una-ju is worth the spend. Trying both the soft steamed Kanto style and the crisp Kansai style is the Hamamatsu specialty move, as few places in Japan serve the two traditions side by side.
