This long-established eel restaurant has been serving Kansai-style charcoal-grilled eel since it first opened in 1977. In a cozy, folk-style setting, you can enjoy the authentic flavors of their expertly grilled eel.

This time, we visited Sumiyaki Unagi Aoiya, a Kansai-style charcoal-grilled eel restaurant located in Iidamachi, Chuo Ward, Hamamatsu.

This long-established eel restaurant has been serving Kansai-style charcoal-grilled eel since it first opened in 1977.

The owner carefully grills the highest-quality eel, handpicked from across Japan, over Binchō charcoal, creating a crispy, fragrant exterior while keeping the meat tender and soft inside.

In a cozy, folk-style setting, you can enjoy the authentic flavors of their expertly grilled eel.

What Kind of Restaurant is Sumiyaki Unagi Aoiya?

Aoiya is a Kansai-style charcoal-grilled eel restaurant that has been serving delicious eel since its founding in 1977.

Since its founding, the flavor of Aoiya has been carefully preserved by the first and current owner, Mr. Tsuyoshi Hachisuka.

Mr. Hachisuka began his training as a young university student.

He honed his skills by learning directly from a Kansai-style eel chef at the restaurant his parents ran.

At that time, Kansai-style eel restaurants were rare in Hamamatsu, with only a few in the city.

Since opening, Aoiya has carefully preserved the flavors of Kansai-style eel for 48 years.

A Name That Reflects a Commitment to the Highest Quality

The name “Aoiya” comes from the renowned “blue eel” (ao unagi), known for being the highest-quality eel.

In Kansai-style eel preparation, the eel is not steamed—a step that usually softens the meat—so the quality of the eel itself is truly essential.

At Aoiya, they deliberately don’t limit themselves to eels from Lake Hamana, instead sourcing only the highest-quality eel from all over Japan.

Crispy on the Outside, Tender on the Inside with Binchō Charcoal

At Aoiya, the eel is grilled over Binchō charcoal.

The eel is carefully flipped several times while watching the browning, generously brushed with the secret sauce, and placed back on the Binchō charcoal.

Many would say that the true delight of Kansai-style eel lies in the rich, smoky aroma from charcoal grilling.

As the eel’s fat drips onto the charcoal along with the sauce, it creates a fragrant smoke that whets the appetite.

The irresistible aroma of charcoal-grilled eel greets you the moment you step into Aoiya’s parking lot.

A Warm, Folk-Style Space Watched Over by Hamamatsu’s Famous Kites

The interior of Aoiya is unified in a warm, folk-style design, softly lit by incandescent lights that create a calm and relaxing atmosphere.

There are counter seats, tables, and tatami seating areas where families and couples can relax and enjoy their time.

A large “Hatsudako” kite, a traditional symbol of Hamamatsu, is displayed on the ceiling.

When we visited in 2025, a large 3 jo kite (about 2.4 meters per side) was on display.

Even so, this kite is considered small compared to those typically flown at the Hamamatsu Festival.

The tradition of displaying kites at Aoiya began when the owner hung a kite that had been flown to celebrate his eldest son’s birth.

Even today, the kites are remade every five to six years.

The “Tsurushi Hina” hanging near the tatami seating was handmade by the owner’s mother-in-law.

She adds a few new pieces to it each year and sends them along.

The must-try menu item is the unajū!

Aoiya’s most popular dish is, of course, the unajū.

Other menu items include the “Nagayaki Gohan”, featuring thick, juicy eel, as well as dishes made with eel liver and bones—perfect for fully enjoying the flavors of eel.

This time, we enjoyed the restaurant’s signature dish, the unajū (3,900 yen, tax included).

Price as of September 2025

A Kansai-style eel dish with the irresistible aroma of charcoal grilling that whets the appetite

When we lifted the lid of the box, the enticing aroma of charcoal-grilled eel rose up.

The high-quality fat glistens on the surface of the eel, and the crispy, golden-brown finish makes it even more appetizing.

With the first bite, the surface is crispy and fragrant, while the tender, fluffy flesh melts softly in your mouth.

The long-cultivated sauce blends with the eel’s charcoal-grilled fat, creating a rich, savory flavor that spreads delightfully in your mouth.

The flavor lingers beautifully, so delicious that you’ll want to savor every bite—even without any sanshō pepper.

The rice, made with domestically grown Akita Komachi, is perfectly plump, enhancing the texture of the eel.

The kimosui (eel liver soup) has a clear, smooth flavor without any bitterness.

By carefully removing the “nigari”, the natural bitterness of the liver, the soup achieves a gentle flavor that even children can enjoy.

Aoiya’s signature dish is, of course, the unajū, but for couples, sharing the Nagayaki Gohan and Shirayaki Gohan is also highly recommended.

It’s a luxurious way to enjoy both the rich, savory kabayaki, flavored with sauce and charcoal, and the natural taste of eel in the shirayaki, seasoned simply with salt and wasabi.

The First Owner, Mr. Hachisuka, Shares His Timeless Commitment

The owner, Mr. Hachisuka, says that the reason Aoiya has been loved by customers for so many years is likely because “you can always enjoy delicious eel whenever you visit.”

Eel is a delicate ingredient, and its taste can change significantly depending on how it is sourced.

At Aoiya, the owner personally negotiates with wholesalers, ensuring that only carefully selected eels are sourced.

The owner chuckles and admits, “If I’m not satisfied with the eels, I sometimes send them back, so wholesalers probably think of me as a picky customer.”

“But after all, eel isn’t an everyday treat for our customers,” he adds.

The owner, who says that his work truly gives him a sense of purpose, has decided to keep grilling eel for as long as he stays healthy.

The second generation is set to be succeeded by his son, who is currently undergoing training.

“I’ve been doing this for half a century, so I’d be happy if my son continues for another fifty years,” he said with a smile.

Sumiyaki Unagi Aoiya – Store Information & Peak Hours

Address: 616-2 Iida-cho, Chuo-ku, Hamamatsu

Phone: 053-464-6323

Hours: 11:00 AM–1:30 PM / 5:00 Pm–7:30 PM

Closed: Mondays and other days (please check the official website for details)

Seats: Up to 40 (counter, tatami seating, tables, second-floor tatami seating)

Reservations: Available for two or more on weekdays (excluding busy periods). AirWAIT system installed.

Access: About 10 minutes by car from Hamamatsu IC on the Tomei Expressway, or 10–15 minutes from Hamamatsu Station

Parking: 4 separate lots, totaling 39 spaces

Bicycle Parking: Available

Please note that the third and fourth parking lots are a bit farther from the restaurant.

For those arriving by motorcycle or bicycle, there is also a parking area next to the restaurant.

Official Website: https://www.aoiya-unagi.com/

Reservations are limited, so if you’re visiting without one, weekday evenings are your best bet!

At Aoiya, even on weekdays, the restaurant can fill up quickly as soon as it opens at 11:00.

Even outside of long holiday periods, many customers from other prefectures visit, and the restaurant can sometimes be fully booked right when it opens.

Reservations are accepted on weekdays only, for parties of two or more.

Since the number of reservations is limited, it’s recommended to call one month in advance when reservations open.

If you’re visiting without a reservation, weekday evenings are a good time, as it tends to be less crowded.

In Summary

Aoiya was built from the ground up by its first owner.

The carefully selected, top-quality eel from across Japan is grilled to perfection over crisp binchotan charcoal, creating an irresistible texture.

In this warm and comforting space, you can savor the authentic flavors infused with the dedication and spirit of the skilled craftsmen—definitely a taste to experience at least once.

Special Thanks: Sumiyaki Unagi Aoiya