7 popular restaurants for eels in Mikatagoko｜Enjoy very rare natural eels!
Eels caught in the Mikatagoko lakes are characterized by their moderate fat and high quality meat. With a history of being presented to the imperial family, the eels are so popular that many fans from outside the prefecture come to eat them. If you want to try delicious eels, check out the characteristics of eels from Mikatagoko, their season, and recommended restaurants.
What are eels from Mikatagoko?
Mikatagoko eels grow in Mikatagoko, Fukui Prefecture, and are characterized by their bluish color and thin head. First, we will introduce the Mikatagoko eel, its differences from other eels, its season, and other characteristics.
Eels grown in the nature-rich Mikata Goko (Five Lakes of Mikata).
Mikata Goko is the collective name for the following five lakes straddling Mihama and Wakasa towns in Fukui Prefecture.
Mikata Lake
Suigetsu Lake
Lake Suga
Lake Kugako
Lake Hinata
Suigetsu Lake
Lake Suga
Lake Kugako
Lake Hinata
The five lakes are also known as the "five colored lakes" because they all appear a different shade of blue due to differences in water quality and depth.
It has long been known as a treasure trove of foodstuffs, catching a diverse range of saltwater and freshwater fish, including eels, carp, gobies, and sea bass. The sustainable fishing culture of Mikata Goho was recognized as a Japan Agricultural Heritage Site in February 2019.
Furthermore, in May 2019, the spectacular view of the mysterious Mikata Goko (Five Lakes of Mikata) seen from the Rainbow Line summit park "Footbath in the Sky" was recognized with the Cool Japan Award 2019.
Thin, pointed mouth and bluish back.
Compared to the common eel, the Mikatagoko eel is called "Kuchiboso Ao-eel," which is characterized by its thin, pointed mouth, bluish back, and round, thick tail. It is said that the thin, pointed mouth is due to the fact that the eel prefers to feed on the mud bottom of the lake, where fresh water and seawater mix.
<The difference between Mikatagoko eels and common eels
| Head shape | Thin head/wide head |
|---|---|
| Growth speed | Fast/slow |
| Habitat | Brackish water*/river/fresh water |
| Back color | Blue/greenish/black |
*Brackish water: water near the mouth of an estuary with a salinity intermediate between fresh water and seawater.
Season from May to November.
Eel fishing in Mikatagoko takes place from May to November. The best time to eat eels is around November, when they are fatty and full of nutrients for overwintering. Eels caught in the morning are cooked and served on the same day. Natural eel is a limited-time-only product available only during this season.
High quality food with high fat content and high nutritional value
Eels from the Mikatagoko lakes are fed on high-quality natural food such as gokai, which is characterized by its high fat content and high nutritional value. The bottom of the lakes is sandy and muddy, which means that the eels are less likely to be scraped, making the skin thin and the meat soft and easy to eat.
Its taste is light and elegant, and it has long been known as a luxury food. It has such a high reputation that it was transported alive to Kyoto in the Edo period (1603-1867) and presented to the imperial family in the Showa period (1926-1989).
Delicious eels in Mikatagoko! 7 recommended restaurants in the Reinan (Tsuruga/Wakasa) area
The Mikatagoko area is lined with restaurants specializing in delicious eels. In season, natural eels are on the menu at some of them. Be sure to enjoy the unique taste.
Up-and-coming eel restaurant "Katsuman Unasuke"
Katsuman Unasuke is a new eel restaurant that opened in December 2022. The manager is a fisherman in Mikata Lake, and natural eels caught in Mikata Lake are available in limited quantities from late April to around November. If you wish to have natural eels, it is recommended to check in advance before making a reservation.
| Address | 37-28, Kanayama, Mihama-cho, Mikata-gun, Fukui 919-1145 (福井県三方郡美浜町金山37-28)
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|---|---|
| Telephone number | 0770-32-2605 |
| Business hours | 11:00 - 15:00 (L.O. 14:30) |
| Closed | Tuesdays (open if Tuesday is a national holiday) *Please confirm details in advance. |
| Reference site |
Katsuman Unasuke (活鰻 うな祐)
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"Unagi-ya Genyomon", a long-established restaurant in business for 100 years.
Founded 100 years ago, "Unagi-ya Genyomon" is an eel specialty restaurant that uses domestically produced eels. The fluffy texture of the "Shinmushi Jyu" (steamed eel) is recommended on the menu. The eel is cooked to order, so you can enjoy freshly cooked eel.
From May to November, you can sometimes enjoy natural eels from Mikatagoko, "Kuchihoso Ao Eel". You can enjoy the eels with a view of the four seasons from all the seating areas and feel the seasons.
| Address | 52-6 Mikata, Wakasa-cho, Mikata-Kaminaka-gun, Fukui 919-1303 (福井県三方上中郡若狭町三方52-6)
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|---|---|
| Telephone number | 0770-45-0035 |
| Business hours | 11:00-13:30 |
| Closed | Thursday Please confirm details in advance. |
| Reference site | Unagi-ya Genyomon (うなぎや源与門) |
Eel Cuisine Tokuemon," a traditional sauce inherited from the Meiji Era
Eel Cuisine Tokuemon is a long-established eel restaurant that has been in business since the Meiji era. The sweet sauce that has been passed down from generation to generation enhances the eel.
The most popular dish is "Take Unaju," which uses a whole eel. The "Kodomo-don" (children's bowl) for children is also reasonably priced and great for those with small appetites. The "Eel Ice Cream" for dessert is also highly recommended, so please try it once. Natural eels from Lake Mikata are in season and can be tasted when they arrive. Check the official website for the latest information.
| Address | 44-18 Torihama, Wakasa-cho, Mikata-Kaminaka-gun, Fukui 919-1331 (福井県三方上中郡若狭町鳥浜44-18)
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|---|---|
| Telephone number | 0770-45-0039 |
| Business hours | Inside: 11:00-14:00 Take-out 11:00-17:00 (Reservations required) |
| Closed | Obon, Year-end and New Year holidays Please confirm details in advance. |
| Reference site | Eel Cuisine Tokuemon (うなぎ料理 徳右ェ門) |
"Kumagawa-juku Gosuke" where you can enjoy domestic eel and Wakasa beef at the same time
Kumagawa-juku Gosuke offers both domestic eel and A5-rank Wakasa beef. The signature dish is the "Mo - eel pukuju-ju," which is stuffed with eel and Wakasa beef. The eel is grilled on a net instead of a skewer, Kansai style, and the skin is savory and the meat is plump and juicy.
The popular "Gosuke Gozen" is a full course meal (advance reservation required) that includes broiled eel, Wakasa beef steak, liver skewer, and liver sucking.
| Address | 16-28-1 Kumagawa, Wakasa-cho, Mikata-Kaminaka-gun, Fukui 919-1532 (福井県三方上中郡若狭町熊川16-28-1)
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|---|---|
| Telephone number | 0770-62-1818 |
| Business hours | 11:00 - 14:00 |
| Closed | Thursday Please confirm details in advance. |
| Reference site | Kumagawa-juku Gosuke (熊川宿 伍助) |
Unagi-ya Moemon for eels and a great view
This eel restaurant is located on the first floor of the Lachlan lodging facility, which opened on July 14, 2023. The homemade sauce that can be chased is the specialty. You can overlook Lake Suigetsu from your seat and enjoy eating while taking in the spectacular view. At night, kaiseki meals are offered according to your budget and are different from those served during the day (advance reservations are required).
| Address | 72-9, Umiyama, Wakasa-cho, Mikata-Kaminaka-gun, Fukui 919-1461, Japan (福井県三方上中郡若狭町海山72-9)
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|---|---|
| Telephone number | 090-7088-9740 |
| Business hours | 11:00 - 15:00 (Reservations only in the evening) |
| Closed | Tuesdays Please confirm details in advance. |
| Reference site |
Unagi-ya Moemon (うなぎや 茂右ェ門)
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Eel Uosan, a takeout-centered restaurant that has been in business for three generations.
Eel Uosan, which specializes in eels mainly for take-out, is a family-run, at-home restaurant. Eels are available at reasonable prices. The rich, plump, and fragrant grilled eel is a perfect match for the sweet sauce.
There are four private rooms, but reservations are given priority, so it is recommended to make a reservation in advance.
| Address | 50-21-1 Torihama, Wakasa-cho, Mikata-Kaminaka-gun, Fukui 919-1331 (福井県三方上中郡若狭町鳥浜50-21-1)
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|---|---|
| Telephone number | 0770-45-0894 |
| Business hours | 11:00 - 14:00 (Take-out: 9:00 - 18:00) |
| Closed | Wednesdays (open on national holidays) *Please confirm details in advance. |
| Reference site | Eel Uosan (うなぎの魚三) |
"Aji-Ikkyu" is a commitment to carefully selecting the place of production at each time of the year.
Aji Ikkyu" is a restaurant that focuses on freshness and quality and offers dishes made with fish landed that day. In addition to seasonal fish, the restaurant offers eel dishes. Eels are carefully selected from different regions at different times of the year, and you can also enjoy eel stew made with eels from the Mikatagoko region.
Please try the unaju made with Koshihikari rice from Mihama, which is cooked to perfection with our secret sauce that has been handed down since the establishment of the restaurant. In addition to eels, you can also enjoy cold yellowtail and puffer fish.
| Address | 80-3, Kugushi, Mihama-cho, Mikata-gun, Fukui 919-1123, Japan (福井県三方郡美浜町久々子80-3)
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|---|---|
| Telephone number | 0770-32-0152 |
| Business hours | Lunch 11:00-14:00 Dinner (reservation required) 17:00-19:00 (L.O.19:00) |
| Closed | No regular holidays Please confirm details in advance. |
| Reference site | Aji-Ikkyu (味一休) |
More than just Unaju! Delicious ways to eat eels in Mikata Gogu
Unaju is the standard eel dish, but it is not the only one. Eels from Sanfang Wugu, which are raised in brackish water and have a high quality flavor, can be enjoyed in a variety of ways. Finally, here are some recommended dishes that make Sanfang Wugu eels delicious.
Shirayaki (白焼き)
Shiroyaki (unglazed) eel is grilled without sauce or seasonings. The charm of shiroyaki is that you can taste the true flavor of the eel. Why not try directly tasting the high quality flavor of eels from Mikatagoko? The standard dish is salt, but wasabi soy sauce and tare (sauce) also go well with it.
Seiro-Mushi (せいろ蒸し)
Seiro-mushi is a dish in which broiled eel and egg are steamed in a steamer on a bed of rice. By steaming the fragrant grilled eel, the flavor and aroma of the eel soak into the rice, and you can also enjoy the fluffy texture of the eel, which you cannot experience with kabayaki.
Hitsumabushi (ひつまぶし)
Hitsumabushi is a dish in which broiled eel is chopped into strips and served in a bowl with hot rice. The name "hitsu-mabushi" is said to come from the fact that it is eaten after being mixed in the hitsu.
<Recommended Eating Style> 1.
(1) The first bowl is eaten as it is.
(2) The second bowl is sprinkled with condiments such as green onions, chopped nori, and wasabi.
(3) The third bowl is served with broth or tea and eaten as chazuke (rice with green tea).
(1) The first bowl is eaten as it is.
(2) The second bowl is sprinkled with condiments such as green onions, chopped nori, and wasabi.
(3) The third bowl is served with broth or tea and eaten as chazuke (rice with green tea).
You can enjoy three flavors in one dish.
Check out the store and go eat eels from Mikatagoko!
There are many restaurants specializing in eels in the Mikatagoko area, where high-quality eels have been caught since ancient times. In particular, natural eels are a very rare luxury food that can only be enjoyed from May to November. Since the number of eels is limited, it is recommended to make a reservation if you want to be sure of having it. Why not enjoy the unique local flavor?
The information is current as of February 2024. Information is subject to change without notice.