A prestigious unagi haven just below Nagoya Station—where rare blue eel is charcoal-grilled at over 1,000 °C, delivering crisp skin, melt-in-mouth flesh, and private rooms for full indulgence.
MK Guide Recommends
Just steps from Nagoya’s station concourse, Unafuji Meieki brings its Michelin-recognized eel tradition underground. Behind wood-laminated walls and soft lighting, diners choose between counter views of expert grill work or secluded private rooms with tatami. The star is “ao-unagi”—30% larger and charcoal-seared at over 1,000°C to achieve crackling skin and unctuous interior. Signature dishes include liver-topped hitsumabushi and premium unajū, each accompanied by a refined tare sauce aged over decades. With a selection of sake and wine, it’s a polished stage for solo visits, business dinners, or intimate group celebrations.
Facilities & Services
- Seating: counter and private rooms for 3–12 guests
- Non-smoking throughout
- Reservations strongly recommended for all rooms
- Cancellation fee: full charge on the day; room fee applies from 3 days prior
- Open daily: 11:00–21:00 (LO 20:30)
- Barrier-free access and parking for 33 cars, with 8 spaces reserved at the building and 25 nearby
Contact
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