Tabelog ratingSumiyaki Unagi Hajime (炭焼鰻 はじめ) grills eel the Kansai way, a style known as jiyaki. The eel goes straight over charcoal with no steaming step. The skin comes out shatteringly crisp over thick, juicy flesh, a very different eel from the soft, steamed Tokyo style. The owner trained for years at a Hamamatsu eel wholesaler. Behind a glass window, he kills, splits, skewers and grills live eels to order, so you can watch the whole process while you wait. The restaurant was selected for Tabelog's Unagi ‘Tabelog 100’ in 2022, 2024 and 2026.
Nearly every reviewer praises the crisp-outside, soft-inside texture and a restrained sauce that lets the eel lead. The shirayaki is eel grilled plain and eaten with salt or wasabi, and it regularly wins over people who thought they disliked eel. Diners also praise the generous, thick eels and the bright, fresh sanshō pepper. Two liver dishes get repeated praise: the kimosui, a clear soup with charcoal-grilled liver, and the kimoyaki liver skewers.
Complaints are mostly about logistics rather than food. Reviewers mention long waits, a sign-in system that confuses first-timers and slow drink service. Some found the queue order among arriving cars unclear. One was left waiting for a dish that had sold out without anyone saying so. Some find the rice too firm, and the seating is tight. One visitor thought it ordinary and overpriced.
Lunch and dinner both typically cost ¥4,000–5,000 per person. Reviewers in 2025–2026 paid around:
- ¥4,200 for unajū (a whole eel on rice)
- ¥2,900 for a half-eel unadon
- ¥3,700 for shirayaki
- ¥750 for kimoyaki
- about ¥6,050 for the unajū set with half a shirayaki, and the same for the 1.5-eel tokujū
- ¥150 extra for large rice
Most reviewers call this fair or better value for eel of this size and quality, and one whole eel fills even big eaters.
- Getting there: the nearest station is Maisaka, about 1.5 km away. Most guests drive.
- Parking: available, in two car parks.
- Payment: cash only. Credit cards, electronic money and QR payments are not accepted. There is a Lawson next door for cash withdrawals.
- Booking: walk-ins are welcome. Weekends are first come, first served: sign the sheet at the door from one hour before opening (about 10:00 for lunch, 16:00 for dinner). Waits of 30–90 minutes are common. On weekdays, booking is not required but is recommended. Parties of two or more can book by phone on 053-570-8075. Weekday bookings are suspended at peak periods.
- Sign-in sheet: it is in Japanese and asks for your name, phone number and full order up front. Nothing can be added once you are seated, so decide in advance. You are called by phone when your turn comes, so you need a number reachable in Japan.
- Seating: 23 seats: 5 at the counter, 8 at tables and 10 on a raised tatami platform. Private rooms are available. The restaurant cannot be booked for private hire.
- Smoking: non-smoking.
- Other: eel can sell out, and photos of the kitchen are not allowed.