Yamasei (山勢) Matsumoto

I visited Yamasei, located near Matsumoto Castle. The interior, renovated from a traditional house, features a modern Japanese style, and through the glass, there’s a courtyard that looks like a painting. The atmosphere is relaxing and welcoming, and the dishes we enjoyed were truly exquisite.The eel was perfectly cooked, with a crispy exterior and a fluffy interior, showcasing the quality of the ingredients through its thickness and delicate fat. Even for those of us who prefer the Kansai style, the texture of the skin was not an issue, and we found it delicious.The staff provided attentive and pleasant service, making it a delightful restaurant where we felt a sense of quality in everything. It was a great meal! Less

Today, I visited Yamasei in Matsumoto City, Nagano Prefecture!Finally! Finally!I was able to have my revenge!!After three long years, my dream has finally come true!♡Whether you're stopping by while sightseeing in Matsumoto City or visiting specifically for Yamasei, both options are great.There are many restaurants in the area, so searching for a place to eat can be enjoyable too!I made a reservation for 12:00 PM through a break. When I arrived at the scheduled time, there were about 8-9 people already waiting for the opening.As expected, Yamasei is quite popular… the atmosphere is perfect◎Once I was guided inside, I was seated at a fantastic table. It felt like being in a Japanese garden??The view was stunning—what a wonderful space!☆Today's menu featured my target dish, "Unaju" (grilled eel over rice). I also ordered a non-alcoholic beer and grilled eel liver.While waiting for the Unaju to arrive, we toasted with the non-alcoholic beer☆After tasting the liver, my companion remarked, "This is… undoubtedly delicious eel."Indeed, the grilled liver in this setting was exceptional. I’m glad I worked hard this month!And then, while we were munching away, the moment we had been waiting for arrived—our Unaju!It came with two pieces of eel, and at first glance, the rice seemed a bit small. Honestly, I was worried if it would be enough. I thought the amount of rice in the Unaju I had eaten before was about double this…In the end, the amount of rice was just right! Haha.The eel from Nagano was crispy on the outside and fluffy on the inside, and Yamasei's balance was particularly delicious.The rice was also perfectly cooked and wonderful.It was so tasty that we all ate in silence! Haha.The Unaju was incredibly satisfying, and it was a delightful time filled with smiles.The quality, taste, and quantity of the eel were all top-notch, and I was completely absorbed in eating it! Haha.Ahh, it was a blissful time♡I wish it could last forever… I didn’t want to go home.Nagano Prefecture feels very close to me, and Matsumoto City holds a special place in my heart.I’m so happy to have found another irreplaceable spot there.I want to continue supporting this restaurant so that it remains open in the future.On my way back, I encountered a heavy rain like I had never experienced before, which was quite a challenge! Haha.I look forward to the day I can return and will cherish each day until then!If you visit Matsumoto, please experience the same emotions I did.You’re sure to feel something completely different from before! Haha.Chasing after unseen scenery. Less

This is an eel restaurant located in Matsumoto, Nagano.The prices are incredible.Please let me think about giving it a rating of 5 after visiting the first and second places.However, I believe this was undoubtedly the most delicious eel I've ever had in my life, regardless of the season.The experience was truly moving.The greatness was evident from the skewers, with a crispy skin that had an incredibly thin outer crust, giving it a texture reminiscent of a crème brûlée. The liver was wonderfully tender, while the tenderloin and neck had just the right amount of chewiness—it's a perfect balance.There was a piece of Emperor turtle in the soup, and it was simply the best.As for the final eel rice bowl, the harmony of a sauce I had never tasted before and the way the fat complemented the rice grains was absolutely amazing. The water eel was just delicious. Less

This is a high-end eel restaurant renovated from a traditional Japanese house. The course includes a variety of eel dishes such as moringa somen, grilled liver, okra with sesame, white grilled eel, uzaku, eel rice bowl, and more. The eel is grilled to a perfect crispiness, with just the right amount of fat, making the eel course not too heavy. Although it’s not grilled over charcoal, this might be a matter of personal preference. Without the smoky coating, the natural aroma of the eel shines through, but whether you enjoy that or not may vary. Less

For dinner, I finally made it to Yamasei, a place I had been eyeing for a while!Nyahaha!I took a taxi from JR Matsumoto Station, and the driver seemed to know the place, so it might be a well-known restaurant nationwide.Let me start by saying that the owner is honest and kind. I truly appreciated the service. Thank you very much!For drinks, I had an Asahi Premium Draft Beer in a medium bottle.As for the food, I ordered the Unagi and Suppon Course:1. Morojoiya Somen (a type of noodle)2. Grilled skewers of eel liver, fins, and neck3. Grilled suppon (soft-shelled turtle) with liver, around the shoulder blades4. Grilled eel (Shirayaki)5. Uzaku (eel and cucumber salad)6. Suppon soup7. Unadon (eel rice bowl) with pickles and hojicha (roasted green tea)That was the meal!It was a great meal!Now, for my thoughts after eating:Wow, this is something you can only find here! It exceeded my expectations and was delicious! Super, super, super delicious!!!By the way, I will definitely order the Unagi and Suppon Course again next time. The large grilled suppon was the best!Just so you know, it was fully booked this time, so reservations are a must. Everyone was having the Unagi and Suppon Course.According to the owner, he learned about eel on his own, but for suppon, he was taught by the master of Seikine.So, I would love to go back again!Purring and rolling around...By the way, the total for two people was JPY 53,900, tax included. Less

On my way to Kamikochi, I stopped by Matsumoto for a stroll the day before. While the national treasure Matsumoto Castle was magnificent, the castle town itself was equally charming! With the Northern Alps as a backdrop, the retro streets harmoniously blend with new cafes and craft shops, creating a cozy atmosphere that I absolutely loved.After a day of sightseeing, I was eager to enjoy some delicious food, so I visited Yamasei, a renowned eel restaurant that I had reserved in advance through Tabelog.The restaurant opened in 2017, but I learned it relocated to its current spot in April 2023. It’s situated in Higashimachi, an area that retains remnants of the old samurai residence streets, and it’s a renovated traditional house turned into a restaurant.As I stepped through the noren (fabric curtain), I was greeted by a beautiful view of the courtyard at the back. The warm, wooden counter and spacious table seating created a cozy yet elegant atmosphere that was incredibly inviting.The owner, Mr. Tominaga, is a local who trained in eel cuisine at a restaurant in Akasaka. Interestingly, he graduated from art school and initially aimed to become a furniture craftsman at Matsumoto Folk Craft Furniture. No wonder the interior design is so tasteful! He was very friendly and even showed me around the garden after my meal, sharing various stories.Mr. Tominaga uses eel and soft-shelled turtle from Hamamatsu, and while he prepares the eel in the Kanto style (butterflied), he employs a high-temperature grilling method without steaming, similar to the Kansai style. He explained that grilling at high temperatures helps to remove excess fat while allowing the remaining fat to enhance the flavor and sweetness of the eel. I was excited to try it!For dinner, there were two options: an eel course (JPY 19,800) or an eel and soft-shelled turtle course (JPY 26,400), but I opted for the eel-only course.As I quenched my thirst with a beer, the owner asked, "Would you like to try some soft-shelled turtle as well?" I replied, "Yes," and he said, "Great! I have some good soft-shelled turtle, so I’ll serve you a little bit!" I ended up getting both the eel course and the soft-shelled turtle at the price of the eel course—what a lucky surprise!Here’s what I enjoyed:◯ Asparagus from Shiojiri with Parmigiano◯ Grilled liver◯ Grilled soft-shelled turtle (from Hamamatsu)◯ Boiled bracken◯ White grilled eel (female eel from Hamamatsu)◯ Eel salad◯ Soft-shelled turtle soup◯ Eel rice bowlThe large, juicy boiled asparagus with Parmigiano was a great way to start, but I was completely blown away by the grilled liver! Wrapped in the tender skin and with the loin, it was incredibly rich and delicious, with a perfect balance of textures!The grilled soft-shelled turtle was so delicious that I couldn’t stop savoring it! The meat around the pelvis was grilled to perfection, with crispy skin and plenty of gelatinous collagen surrounding the bones, giving me the sensation of eating juicy thigh meat, but even richer and more flavorful!The eel salad was a delightful combination of crispy yet chewy eel, canola flowers, myoga, green onions, and vinegar, creating a perfect marriage of flavors.The star of the show, the eel, was served as both white grilled eel and eel rice bowl, and the cooking was just perfect—crispy on the outside and fluffy on the inside. I could definitely taste the rich flavor and sweetness of the fat! The sauce was light with a hint of soy sauce sharpness, yet it had a gentle sweetness that paired wonderfully with the eel and rice. It was absolutely delicious!I was completely satisfied!It was a great meal! Less

Yamasei in Nagano Prefecture----------------------------------------- Price: A la carte JPY 6,000 - 9,000 Course from JPY 15,000- Tabelog Rating: 4.20- Address: 4-6-10-2 Ote, Matsumoto City, Nagano Prefecture- Reservations: Available through TableCheck- Taste: ☆☆☆☆ 4.5- Service: ☆☆☆☆ 4.3- Cost Performance: ☆☆☆ 3.9(Out of 5)----------------------------------------This is an extremely popular eel restaurant in Matsumoto City, Nagano Prefecture. Before relocating, it even won a Tabelog Award Bronze. Since moving, it has maintained its popularity, with a rating over 4 on Tabelog.The location is about a 15-minute walk from Matsumoto Station. The interior is a stylish and calming space, renovated from an old town house. You can feel the designer's playful spirit, like the slightly extended and cut sliding door frame from the past, which adds to the ambiance.While this restaurant specializes in eel, it is also famous for its soft-shelled turtle dishes. The eel course is priced at JPY 15,000, and the eel and soft-shelled turtle course is JPY 22,000, excluding tax. There are three options for a la carte selections.This time, I made a reservation through TableCheck and visited during the August Obon holiday to enjoy the a la carte menu.The shirayaki (grilled eel) has a perfect texture, crispy on the outside and fluffy on the inside. Even after one piece, it doesn’t feel heavy.The eel in the unaju (eel rice box) is perfectly grilled, with a crispy skin and a fluffy interior. The sweetness of the sauce is refined and not overwhelming, making it delicious. I particularly liked the slightly firm texture of the rice!This was a delightful restaurant I would love to visit again when I come to Nagano. I truly appreciate being able to make a reservation!For two people, we ordered the following a la carte menu:- Unaju: JPY 6,800- Shirayaki (a la carte): JPY 6,500- Grilled liver: JPY 1,500If you think it’s a good restaurant, don’t forget to save it! ☝️ Less

【Visit】 I visited on a Saturday at noon. I made a reservation about two months ago. There were a few walk-ins on the day, but it seemed like they were fully booked with reservations and had to turn people away. 【Food, Service, Atmosphere】 The restaurant has a charming old house vibe, with the dining area located at the end of a narrow hallway after you open the door. I was warmly welcomed with attentive service. The interior features a wooden decor, and there was no background music, allowing me to quietly enjoy the sounds of the kitchen for about 30 minutes while I waited. When the tray arrived, it was elegantly presented, and the tiered box had an impressive aura that made opening it an exciting experience. The appearance was beautiful, with a dazzling glaze. The skin was crispy and fragrant, while the meat was fluffy and tender, with a subtle smoky aroma and no bitterness at all. I had thought that eel was all about the sauce, but the sauce here did not overpower the eel at all; it truly enhanced the ingredients. The richness of the fat made my appetite grow as I saw the glistening fat at the bottom of the bowl, and I might have felt the strongest urge to say "I want more!" after finishing than ever before. Both my husband and I were extremely satisfied, and we were moved to have come all the way to Matsumoto just for Yamasei. 《Rating》 5.0 | A memorable and special place I would love to revisit this restaurant, even from afar. (For detailed ratings, please refer to my profile.) Less

【Address】 4-6-10-2 Ote, Matsumoto City, Nagano Prefecture 17-minute walk from JR Matsumoto Station Take the city loop bus from the east exit of JR Matsumoto Station to "Daimyocho" bus stop (5 minutes) 8-minute walk from the bus stop 【Restaurant Introduction】 A renowned restaurant specializing in unagi (grilled eel) and suppon (soft-shelled turtle) cuisine, reservation only. BRONZE 2026, 2025, 2023 Selected as one of the top 100 unagi restaurants in 2026, 2024, 2022. This restaurant has grown into a popular establishment nationwide with its "non-steamed, direct grilling technique" and pairing with wine and champagne. 【Established】 Owner Yoshisuke Tominaga honed his skills at the famous Tokyo restaurant "Ikikene" and opened in 2017 in Matsumoto City Central (near Matsumoto Station). In pursuit of his ideal vision, he relocated to the current location in April 2023, transforming a former kimono shop's storehouse into a stylish restaurant, utilizing the historic space as a wine cellar. ~Ikikene~ BRONZE 2020 Selected as one of the top 100 unagi restaurants in 2022, 2019, 2018. 【Unique Background】 Tominaga studied sculpture at an art university and initially aimed to become a furniture craftsman at "Matsumoto Folk Craft Furniture". However, he decided to pursue a career in the culinary arts, mastering the art of unagi. 【Visit Time, Wait Time, and Restaurant Crowding】 Visit Time: Weekdays at 1 PM Wait Time: None Crowding: 80% Reservation Policy: Reservation only 【Menu】 ~Rice Dishes~ White Grilled Eel Rice, Unaju (Eel Rice Box) ~A la Carte~ Kabayaki (Grilled Eel), White Grilled Eel, Liver Grilled, Suppon Soup 【Ordered Items】 White Grilled Eel Rice: JPY 6800 Unaju: JPY 6800 Suppon Soup: JPY 2500 【Taste and Content】 ~White Grilled Eel Rice~ The expertly grilled white eel has a crispy, fragrant skin and a plump, thick flesh. When you take a bite, the natural umami and sweetness of the eel come together, showcasing the quality of the ingredients. The salt enhances the flavor, the lemon adds a refreshing acidity, and the wasabi soy sauce brings aroma and richness, allowing you to enjoy a variety of tastes that pair excellently with the rice. ~Unaju~ The Unaju features a delightful combination of the fragrant grilled eel and a secret sauce, creating a deep flavor profile. You can savor the harmony of the crispy skin, tender flesh, and rice soaked in the sauce—truly a masterpiece crafted by skilled artisans. ~Suppon Soup~ The soup is rich with the deep umami of suppon, spreading a refined flavor and richness with each sip, warming you to the core. The tender meat and melt-in-your-mouth turtle skin add depth to the flavor. They use a special sauce blended with soy sauce from the historic "Okubo Brewery" (established in 1905) in Matsumoto City. 【Interior】 The luxurious interior is stylishly renovated from a former kimono shop's storehouse, featuring a beautiful keyaki (Japanese zelkova) counter and furnishings from local "Matsumoto Folk Craft Furniture." From the large window in front of the counter, you can see the courtyard and wine cellar. There are 13 seats (5 at the counter, 8 at tables). 【Service】 Kind and attentive service. 【Business Hours】 Wednesday to Sunday 12:00 PM - 2:00 PM 6:00 PM - 9:00 PM Closed on Mondays and Tuesdays. 【Parking】 None; please use nearby paid parking. Less

I gave the highest rating in the unagi category on Tabelog! Located near Matsumoto Castle, this restaurant has won the Tabelog Bronze Award twice in just three years since relocating, and it has also been recognized as one of Japan's top 100 restaurants. It proudly ranks 10th in the nationwide unagi rankings! The exterior has a traditional kominka (old house) style, but once you step inside, you’ll find a stylish, modern space that still retains a Japanese aesthetic, complete with a beautiful green courtyard that creates a wonderful atmosphere. - Unaju: JPY 6,800 The owner, who was born in Osaka and trained in Tokyo, uses a Kansai-style grilling method that cooks the unagi directly over the fire without steaming. This results in a crispy exterior and a fluffy interior, creating a perfect hybrid cooking style. The unagi itself is thick and rich in flavor, and both my companion and I agreed it was the best unagi we’ve ever had! The rice portion is on the smaller side, cooked al dente in a way that complements the unagi, and the glossy rice was delicious. An interesting touch was the moringa miso soup, lightly pickled cucumbers, kombu, and pickled turnips that accompanied the meal. This place is highly recommended, and if you’re in Matsumoto, it’s worth a trip just to dine here. It was a great meal! Less

I visited for lunch. This eel restaurant has the best reviews in Matsumoto.I arrived around 1 PM and was told I could get in after a short wait, so I passed the time before returning.The unaju (grilled eel over rice) is priced in the 6,000 JPY range, which is quite bold. Of course, it’s delicious, and the pickles are excellent.The interior features a warm wooden counter and a few table seats. The courtyard design reminds me of a shop in Kyoto, which is quite stylish.It’s a relaxing place. Since lunch mainly focuses on unaju, which doesn’t vary much, I’d like to visit again for dinner to see how it compares. Less

I had been eagerly anticipating the eel here ever since I made the reservation, counting down the days until my visit. The exterior is easy to miss if you don't know about it, but the interior is beautifully stylish. Despite being grilled eel, it was fluffy and didn't have an overly strong Kansai or Kanto flavor. The texture was crispy, with a delightful aroma, and the meat was tender. It was a perfect combination, and I enjoyed it immensely. I was also impressed by the shira-yaki (grilled eel without sauce). This shira-yaki was incredible—it's the best I've ever had. I will definitely come back! Less

I made a reservation and visited on the weekend.I ordered the Unaju (grilled eel over rice), Shirayaki (grilled eel without sauce), and Kimo-yaki (grilled eel liver).Since it was the season for new eels, I was curious if they were new, and they had a nice, firm texture that I really enjoyed.The Shirayaki lived up to its great reputation on Tabelog, with a delightful texture that had a nice contrast, making it quite impressive.The Kimo-yaki had a slight bitterness that added to its depth, giving it a more sophisticated flavor.I thoroughly enjoyed my meal. Less

This review is written for the following individuals:- Those who want to enjoy delicious eel- Those who want to pair it with beer or sake- Those who wish to have a delightful time with companionsOn a certain day in July 2026, I visited alone.It was a weekend getaway to Nagano.For lunch, I visited the amazing eel restaurant, Yamasei, in the Matsumoto area.The restaurant features a modern Japanese design using natural materials like wooden furniture and earthen walls. The beautiful space really elevated my spirits.This time, I ordered the following:Both dishes were not just outstanding in one aspect but had a flawless deliciousness. If I lived nearby, I would want to visit frequently.◯ Unaju (grilled eel over rice)◯ Grilled liverThe grilled liver was free of any unpleasant odor, and the sharp-tasting sauce complemented it beautifully.The unaju was grilled over an electric stove without steaming the eel. Compared to other renowned restaurants that offer rich flavors, this one had a more refined taste.Next time, I plan to try the dinner course.Thank you for the meal.Bronze AW 20262026 Goal: Visit a total of 38 designated restaurants by the end of the year.I have now visited a total of 44 restaurants.Next planned visit to a designated restaurant:【Italian Restaurant Sai】Nagoya, Aichi Prefecture / Italian CuisineEel Hundred Famous Restaurants 2024→20262026 Goal: Visit a total of 14→17 designated restaurants by the end of the year.I have now visited a total of 14 restaurants.Next planned visit to a designated restaurant:【Unagi Uomasa】Katsushika, TokyoBy the way, I couldn't visit 【Unagi no Matsuka】 this time. I will postpone it to another day.Upcoming visits (August to September):【RESTAURANT CHEVAL BLANC】Kasugai, Aichi Prefecture / French Cuisine【Ronin】Nagoya, Aichi Prefecture / Japanese Cuisine【Restaurant LE MiDi】Takayama, Gifu Prefecture / French Cuisine【Reconnaissance】Nagoya, Aichi Prefecture / French Cuisine【Suehiro Sushi】Shizuoka, Shizuoka Prefecture / Sushi【Chakaiseki Onishi】Yaizu, Shizuoka Prefecture / Japanese Cuisine【Italian Restaurant Sai】Nagoya, Aichi Prefecture / Italian Cuisine Less

The restaurant is beautifully renovated from an old traditional house, creating a chic atmosphere. The existing courtyard adds to the charm. The decor is thoughtfully designed, making for a pleasant experience. I had pre-ordered the eel and soft-shelled turtle course, which included:Grilled eggplant,Grilled liver,Grilled soft-shelled turtle,Okra ohitashi,Grilled eel (shiroyaki),Uzaku (eel and cucumber salad),Soft-shelled turtle soup,Eel rice bowl.Everything was outstanding. The grilled liver featured various parts like liver and tenderloin on a single skewer, making it fun to eat. The grilled soft-shelled turtle and the shiroyaki were astonishingly delicious. I might even consider traveling to Matsumoto just for this! Less

If you love eel, you must visit Matsumoto. Yamasei is a representative eel restaurant in Japan. Here, the eel is grilled without steaming, resulting in a tender texture that melts in your mouth, thanks to their precise grilling technique. Additionally, they have dug a well in the basement to draw Matsumoto's underground water, which helps eliminate any unpleasant odors. The focus on achieving the highest quality for each dish is evident. The cold moringa served at the beginning, combined with wasabi, made me confident that the upcoming dishes would be exceptional. The ambiance and service were outstanding, and I appreciated the warm send-off. The owner has experience from the renowned Akasaka restaurant, Seine. I hope to visit again soon. Less

The main event of my visit to Nagano was coming to Yamasei. I made a reservation through Ikkyu about a week in advance and secured a spot for noon on the day of my visit.The restaurant opened right on time. Although you can't tell from the outside, the interior has a view of a courtyard, creating a sophisticated atmosphere. I was seated at a spacious counter with ample distance between seats.I ordered the Unaju (grilled eel over rice) and grilled liver. The liver arrived first, about 20 minutes later. Its crunchy texture and slightly bitter flavor were delicious! Absolutely the best! (´∀｀*)About 10 minutes later, the main dish, Unaju, was served. I wonder if Nagano is a bit closer to Kansai? The eel had a crispy texture while remaining fluffy and flavorful! The sauce complemented the eel without overpowering it, making it very rich in taste.After settling the bill, the handsome owner came out from the kitchen to greet me. Thank you for serving such delicious eel! Less

It seemed fully booked for reservations, but when I mentioned I was alone, they kindly accepted me. The exterior of the restaurant is easy to miss if you're not paying attention. Upon entering, you walk down a narrow corridor that leads to a spacious area filled with natural light from the courtyard, creating a truly lovely atmosphere. The garden is beautiful. It was just the right time as the lunch crowd was leaving, and a seat was prepared for me at the counter. The wooden counter feels great. After walking around Matsumoto Castle and the Matsumoto City Museum of Art since morning, I was quite thirsty. I ordered a beer and an unaju (grilled eel over rice). The beer is Asahi Premium Beer Junmai. It comes in a thin, small glass. Ah, it really hits the spot. The wait for the eel to arrive is part of the enjoyment. I took my time sipping the beer, enjoying the view of the garden as time passed. Then, the unaju arrived. I opened the lid to reveal it. The size, glaze, and aroma were all perfect. It was fluffy and tender, yet the surface was crispy and had a roasted flavor, almost like it was grilled traditionally, but slightly different. Perhaps they use a special grilling method. It was so delicious that I felt like devouring it all at once, but I deliberately took my time to savor each bite. The price is high, but I didn't mind it at all. The value is determined by the customer, and I was simply grateful for the experience that exceeded the price. Less

Two years ago, I couldn't visit here and went to Unagi no Matsu Ka instead, so this time I made a reservation in advance at Yamasei, which is ranked 10th in the country.I was excited to discuss lunch with my friends since morning, debating between the Shirayaki Gozen and Unaju.We were seated five minutes before opening, and after looking at the menu, I ordered a beer, the recommended Japanese sake Daishinshu, Shirayaki (to share), and Unaju.I quenched my thirst with the beer. Then, Daishinshu—delicious! This is my favorite. It’s the best sake I’ve had on this trip. After a short wait, the Shirayaki arrived.First, I tried it with salt…So good! The meat is thick, and the fat is just right, bringing out the best flavor of the eel. Next, I dipped it in soy sauce. This was even better. I learned from the chef that it’s soy sauce from Okubo Brewery.And it pairs perfectly with Daishinshu. I ordered a second serving of sake. While enjoying that, the Unaju arrived.I like to sprinkle on some sansho and close the lid again. Here we go.The skin is crispy and fragrant. It doesn’t seem to be grilled over charcoal, but the grilling is excellent. The sauce is light (not too sweet), and the umami of the soy sauce combined with the eel is outstanding. I was blown away. So delicious.I finished it all in one go. I asked the chef where I could buy this soy sauce, and I changed my plans to skip the hot springs and go soy sauce hunting instead. I successfully purchased it.I had a wonderful meal. It was a great meal. (If I come to Matsumoto again, I will definitely stop by.) Less

A popular restaurant awarded the Tabelog Bronze! I made a reservation about five days ago through a website called Ikkyu. Most of the slots were already booked, but I found an opening on a weekday at noon, so I decided to reserve it. This renowned eel restaurant is located near Matsumoto Castle, about a 25-minute walk from Matsumoto Station.The atmosphere inside the restaurant features dim lighting, complemented by a glossy wooden counter and tables. The distance between the counter and tables provides a sense of openness, creating a relaxing space.【Order Details】 ◾️ Unaju (Grilled Eel Rice Box) It came with two pieces of eel, which were thick and had a nice bounce. The more you chew, the more the flavor of the eel comes through. It was served with a sauce made from Okubo Brewery's soy sauce, which was rich yet not overly sweet. The sauce complemented the eel without overpowering its natural flavors. The eel was grilled using electric heat, resulting in a crispy exterior and a moist, tender interior. This method of grilling is what gives it that delightful texture. ◾️ Eel Liver This dish used the liver part of the eel. The surface was crispy, with a roasted flavor, while the inside was soft and plump. The liver had a slight bitterness. Less

I made an on-the-day phone reservation for a weekday visit in May. From the moment I called, the chef's polite response left a great impression. Upon arriving at the restaurant, the hostess was equally courteous, exuding the charm of a renowned establishment. I learned that they moved to this location three years ago, and the interior is stylish and clean. The garden visible in the back is also quite lovely. Now, onto the food: the shirayaki (grilled eel) was absolutely delicious! The skin was crispy, and the flesh was tender. It's rare to find such amazing shirayaki. Additionally, the unaju (grilled eel over rice) had a perfect balance of sweetness in the sauce and a delightful char. I look forward to trying the evening course next time. It was a great meal! Less

I finally visited the renowned eel restaurant "Yamasei," which I had wanted to go to for a long time in Matsumoto City. It was a bit concerning to see only one group in line when I arrived at 11 AM, but as soon as I entered, the place was fully packed! The interior had a calm lighting that created a perfect atmosphere for enjoying the meal. After waiting for about 20 minutes, I ordered the Unaju (grilled eel over rice) and the Shira-yaki Gozen (grilled eel set meal). The moment I took a bite, the authentic flavor of the eel spread in my mouth, and I was truly moved. As I continued eating, I felt sad as it started to disappear. I will definitely visit again the next time I come to Matsumoto City. It was a great meal! Less

Located in Matsumoto City, Nagano Prefecture, near Matsumoto Castle, this is an eel restaurant that I had been wanting to visit for a long time. I was very curious about how they prepare their eel so deliciously.Reservations are required, but it doesn’t seem too difficult to book. However, since there are only a few seats, it’s best to make a reservation early.I visited for lunch with a companion. We ordered a la carte:- "Shirayaki" (JPY 6,500) to share- "Unaju" (JPY 6,800) for myself- "Kabayaki" + "Rice" (JPY 6,800?) for my companionWe also shared a bottle of Japanese sake, "Daishinshu" (JPY 1,500).The total came to about JPY 10,800 per person.The cooking method uses electric heat, which surprised me as I had assumed they used charcoal. Once I learned this, I understood why. Since they grill the eel directly, using electric heat is essential to achieve a moist texture without overcooking it. If they used charcoal, the infrared effect would cook the inside too much, resulting in a firmer texture. While that could be a valid approach, this restaurant aims for a different direction."Shirayaki"This is grilled directly without the steaming process typical in Kanto. The eel skin is beautifully grilled, while the flesh remains moist. The grilling technique is impressive. The skin is perfectly cooked without burning, maximizing its flavor. The fat beneath the skin is also activated beautifully. The muscle fibers of the eel stand upright against the skin, making it easy to savor the flavor. I had thought that achieving this texture required the new grilling techniques from the renowned "Uran" in Otsu, Shiga Prefecture, but this restaurant demonstrates that it can be done without that method. The world of eel is indeed profound. The Shirayaki showcases the benefits of electric grilling, and perhaps they chose this method specifically to create such an exquisite dish. It was a wonderful Shirayaki.Additionally, the soy sauce served was aromatic and had a sharp umami that paired perfectly with the Shirayaki. I learned that they use soy sauce from "Okubo Jozo" in Matsumoto City. No wonder it tasted familiar, as I had experienced this flavor at home."Unaju"This is also grilled directly. Similar to the Shirayaki, the eel skin is beautifully grilled, and the flesh remains moist. The eel is coated with a sauce made from the previously mentioned "Okubo Jozo" soy sauce. This sauce is exquisitely delicious, with a subtle sweetness and sharpness. Even without any additional seasoning, it has a rich aroma, which intensifies when heated. The flavor is distinctly different from typical eel sauces, making it remarkable. Moreover, the amount of sauce used is minimal, ensuring a perfect balance with the rice due to the sauce's strong presence.Today’s eel was "Deshiko" from Lake Hamana, a high-end eel that has rapidly gained popularity. I see why; it certainly has the flavor of "Deshiko." However, among the "Deshiko," the one served today was particularly rich in flavor. I was surprised to find such quality available at this time of year (early May).Next time, I would like to try the grilled liver. Less

Revisit: First visit after relocationI made a web reservation two months ago. The previous location was close to the station, but now it’s in a charming area with old houses, about a 15-16 minute walk from the station, past Matsumoto Castle. It seems they found a great property and decided to move.I entered the restaurant at 12:00. At the same time, there were two groups of four people. Five minutes later, the restaurant was fully booked. Inside, there’s a straight counter with 5 seats and two tables for 4, managed by the owner and three staff members. The dining area is spacious (as seen in photo 14), and the well-maintained courtyard, which seems larger than the dining area (photo 15), left a strong impression.My companion and I ordered: ① JPY 6500: Shirayaki (grilled eel) - shared with my companion ② JPY 6800: Kabayaki Set Meal JPY 6800: Unaju (eel rice box) - for my companion JPY 1500: Ponshu (Daishinshu Jun Gin) - shared It took 15 minutes for the first dish and 40 minutes for the second. Here are my impressions of the meal: - The heat source I glimpsed through the noren (curtain) was a grill (uncertain if electric or gas). There was hardly any smoke... - ①: The eel was thick and larger than before. It was dramatically more delicious than what I had previously tasted. The richness and umami of the fat between the skin and flesh were astonishing. The shine of the skin was worlds apart from before. The two regulars seemed satisfied with just the Shirayaki as their final dish. - ②: There was a slight bitterness from the char, but it was within acceptable limits. The fat wasn’t as pronounced as in dish ①, possibly due to the sauce, but it was still good. The glaze of the sauce here is completely different from before... I also tried some fresh wasabi (with a milder sweetness) and compared it with sansho (Japanese pepper). If there’s still fat left, I feel sansho pairs better, but it’s a matter of personal preference. - The eel is the "Deshiko Unagi" from Lake Hamana, which has been frequently mentioned lately. It was branded in 2024, so perhaps what has changed is the eel, the sauce, and the grilling technique?If you visit with two people, it might be reasonable to order the Shirayaki Set Meal (with rice and other sides to follow) and the Kabayaki Set Meal to enjoy both dishes. Less

I was able to make a reservation during Golden Week!First, I had the grilled eel served plain, paired with my usual hot sake.This sake, called "Misuzu," is a dry local brew that pairs perfectly with the eel's rich fat.The grilled eel had a unique texture I had never experienced before; the more I chewed, the more delicious it became.I wanted to pair my eel rice bowl with red wine, so I asked the owner for the wine list. Although I initially intended to go with a Pinot, I was informed they had a Grenache from the Loire, so I ordered that instead. The sauce on the eel rice bowl was slightly sweet, and since the eel wasn't particularly fluffy, I found myself getting a bit tired of it towards the end. However, the acidity of the Grenache beautifully balanced it out, allowing me to enjoy the dish until the last bite.The grilled eel also had that same intriguing texture. I wondered if it was more of a Kansai style, and when I asked the owner on my way out, he shared the cooking method with me, albeit as a company secret.I see! That’s a technique I hadn’t encountered before! It was a fascinating blend of tradition and innovation in the eel industry.I believe Yamasei offers a unique chewiness and elasticity in their eel that is truly one of a kind. Less

I visited in early May. The course was beautifully structured to reflect the season, showcasing the best qualities of both eel and soft-shelled turtle, leaving no room for criticism from start to finish.The first dish, fiddlehead ferns with sesame dressing, immediately brought a spring-like atmosphere. It had the fragrance typical of wild vegetables, but the bitterness was not overwhelming, perfectly complementing the gentle sesame flavor. Next, the grilled eel liver was exquisite, with a delightful balance of savory and slightly bitter flavors that paired wonderfully with Japanese sake.I chose Daishinshu sake, which was quite robust. When paired with the dishes, it revealed a beautifully defined character.The grilled shoulder meat and liver of the soft-shelled turtle were rich in flavor. After lightly cleansing the palate with bracken, we moved on to the white grilled dish. This white grilled dish was truly exceptional. The skin was slightly charred, incredibly crispy, and fragrant, with a burst of fat that spread pleasantly upon biting. Despite the richness of the fat, it was surprisingly light, showcasing excellent cooking skills.The uzaku, a combination of grilled eel and myoga, introduced a refreshing acidity and aroma, creating a wonderfully pleasant flow that enhanced the overall rhythm of the course.The subsequent soft-shelled turtle soup had a comforting flavor that seeped into the body. It wasn’t flashy, but the umami lingered gently.Finally, we enjoyed grilled eel, soft-shelled turtle eggs, and white rice. Despite being rich, it was strangely light, allowing for a satisfying finish.While each dish was certainly well-executed, what stood out even more was the thoughtful use of seasonal wild vegetables in May, along with the harmonious flow of fat, aroma, and acidity throughout the course. It was a quietly memorable restaurant that left me thinking, "I truly enjoyed a great meal." Less