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Unafuji

1-chōme-1-4 Shirakane, Showa Ward, Nagoya, Aichi 466-0058, Japan
+81 52-881-0067
Map
Detailed Information
Openning hours
  • Monday 11:00 AM – 2:00 PM, 5:00 – 8:00 PM
  • Tuesday 11:00 AM – 2:00 PM, 5:00 – 8:00 PM
  • Wednesday 11:00 AM – 2:00 PM, 5:00 – 8:00 PM
  • Thursday 11:00 AM – 2:00 PM, 5:00 – 8:00 PM
  • Friday 11:00 AM – 2:00 PM, 5:00 – 8:00 PM
  • Saturday 11:00 AM – 2:00 PM, 5:00 – 8:00 PM
  • Sunday 11:00 AM – 2:00 PM, 5:00 – 8:00 PM
Photos
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Reviews
Alric Lee (12/06/2020)
Terribly overpriced and offensive serving attitude, not recommended for anyone.
Akari (05/15/2019)
Even if you come here 10 mins or 20mins before the opening time, the queue is expected to be already long, requiring you to wait 1 hour and more. Be sure to be there at least 30mins before opening time to get in round 1. The Hitsumabishi was great and value for money. You have to walk quite long from nearest station but it allows your tummy to be starved enough to quadruple the joy of eel later :)
Satch Lam (11/18/2018)
Best BBQ eel I've ever had. It was done perfectly. If you never tried having the eel 3 ways, you need to try it. But the basic set has the same amount of eel and is the best value. Some say it's expensive, but when you make the best eel around it's worth every penny. The preppertion takes hours just to cook each eel. Must try for everyone. I came in a Sunday night a few mins after opening and there was no wait.
Vongsvijya Asavavallobh (07/15/2018)
The taste of Unagi is great. You can feel 3 types of the good aroma. From charcoal, grilling sauce and Unagi itself. This restaurant is highly recommend. Even the queue is super long. I need to wait 2.30hr on Sunday lunch. And the price is quite expensive.
Eli Sht (04/22/2017)
Very good and tasty, I've enjoyed it a lot. They have English menu, which they take out from some upper shelf for Western visitors. It seems that locsls love, people waited in a queue for it to open and when it did, it was instantly full. Highly recommended an authentic Japanese dining experience.
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