Uran (う嵐) Otsu

After a failed attempt to make a reservation, I thought I was destined to never visit this restaurant. However, an unexpected invitation came my way, and I finally got to go.I got off at Mitsuidera Station on the Keihan Ishiyama Sakamoto Line, which I was riding for the first time, and took a short walk. The restaurant has a charming old house atmosphere. Once I took off my shoes and stepped inside, I was greeted by a casual ambiance with tables lined with books on built-in shelves.Today's eel is a special farmed variety from Lake Hamana. They only serve farmed eels because of their consistent quality. The owner kindly explained the differences in taste and aroma of the eel depending on the season. In July, the eel is said to have a youthful fragrance. The way he handles the eel, which is placed in a rice container, is almost like caring for a cute pet. He even mentioned that if you bring your fingers close to the eel's mouth, it will nibble gently!The large eel has thick skin, which can make it difficult to bite through, but here they use a unique technique called "Onore Mushi." By rolling it up and steaming it with its own moisture and fat, the flesh becomes fluffy and tender while the skin is grilled to a crispy, fragrant finish. The evidence that they are using live eels is that the eel opens its mouth wide and sticks out its tongue, which they refer to as "Ryuu no Saezuri" (Dragon's Chirping).We started with "Shirayaki" (grilled eel). We shared one eel among four people. It was incredibly aromatic, and at first, I even detected a hint of sweetness with the wasabi. There were also small plates of citrus salt and soy sauce. The skin was pleasantly easy to bite through. The flesh retained moisture and fat, offering a light yet flavorful taste. I particularly enjoyed it with salt and wasabi☆☆The "Engawa" (the fatty part of the eel) was served on a separate plate, and it was rich in flavor—dipping it in soy sauce was simply irresistible☆☆☆Next was the "Unaju" (eel over rice) served with soup, egg yolk (whole egg is also an option), soy sauce, and pickles. Each person received a whole eel, and it was impressively overflowing from the box. The sauce was exquisite, and I had never tasted such a light and delicate unaju before☆☆ I was worried about whether I could finish it, but even though I was full, I experienced zero heaviness in my stomach. Towards the end, I changed the flavor with "Eel Over Egg Rice." The soup didn’t contain any liver.The final bill came to JPY 20,000. After enjoying such delicious eel, it’s hard not to loosen the purse strings! Haha. Less

Congratulations on winning the "Tabelog Award 2026 SILVER"! (Cheers! ´∀`)ﾉ.+:｡ This renowned restaurant is known for its "top-tier eel" and "exceptional craftsmanship," having ranked 2nd in the Tabelog eel category nationwide in 2025 with a GOLD award. Each eel is prepared with the best grilling technique, showcasing the chef's remarkable skills and expertise, allowing you to experience the "top-tier eel".☆ The eel served this time is a 700g size from Lake Hamana, named "Deshiko." The chef explained the angle of the eel's muscle fibers using a protractor. ✽Kimo Mushi Airy Spec 2✽ (a grilling method devised by the chef) The "Kimo Mushi Airy" has been upgraded to "Kimo Mushi Airy Spec 2," which allows the eel's flesh to be fluffy and tender. The angle of the muscle fibers differs by about 3 degrees between winter and summer eels, making it challenging to compensate for this "3-degree difference" when grilling summer eels with Spec 2. ┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈ ໒꒱·ﾟ ⁕ Unagi Makimono ⁕ Grilled Liver Grilled with Ginjo sake, it has a sweet and savory flavor. ⁕ Liver with Sauce ⁕ Shiroyaki (Grilled White Eel) Prepared with "Kimo Mushi Airy," the skin is crispy, the flesh is fluffy and tender, and the fins are delicious. This is the best Shiroyaki you can only taste at Uran. ⁕ Nagayaki (Long Grilled Eel) Grilled using the "Fat Removal" method, it is crispy and savory, perfectly matching with rice. ⁕ Unaju (Eel Rice Bowl) Grilled with the "Fat Retention" method, it retains fat, making it fluffy and fragrant. It is not greasy and can be enjoyed refreshingly. ⁕ Dashi (Broth) ⁕ Suimono (Clear Soup) ⁕ Pickles ┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈ ໒꒱·ﾟ Currently, new reservations are on hold, but if you have the opportunity, I highly recommend visiting this exceptional restaurant. The chef and his wife warmly welcomed us, and we enjoyed a blissful moment with the best eel.☆ Thank you very much! ♡꒰｡•◡•｡꒱☆⋆⸜ᵀᴴᴬᴺᴷ ᵞᴼᵁ⸝⋆ ୨୧･･･････････････････････････････････････୨୧ Uran 2-minute walk from Keihan Railway Mitsuidera Station 3-3-2 Hamadaitsu, Otsu City 077-575-2379 Closed on Wednesdays Business Hours: 11:00 - 13:30 ୨୧･･･････････････････････････････････････୨୧ Less

Everyone unanimously says, "The eel here is in a league of its own," which has made me curious about this restaurant for a long time.However, very few of my acquaintances had reservations here, so I hadn’t had the chance to visit until now. Finally, I was able to go, and I immediately understood why everyone calls it "extraordinary."First of all, the quality of the eel itself is outstanding. Moreover, the master’s skills in filleting, skewering, and grilling are truly exceptional. While there are many restaurants that use good eel, few can match the high level of both ingredients and technique that this place offers. I’ve tried many renowned eel restaurants across the country, but honestly, this one is on another level.The aroma that spreads as soon as it enters your mouth, the umami of the eel that you feel with every bite, the crispiness on the outside and the fluffy texture inside—everything here sets it apart from any eel I’ve had before, and I genuinely felt moved by the experience.I also had my first experience comparing male and female eels. Personally, I preferred the richer flavor of the male.I believe what makes this place so special is the master’s love for eel. You can tell just by talking to him how incredibly passionate and dedicated he is to studying it. I couldn’t help but laugh at his story about how he used to love snakes before he fell in love with eel... haha.Although there is a hurdle with reservations, I definitely want to come back whenever I have the chance. Less

After my business trip to Shiga was confirmed, I was determined to visit this place, and I finally made it to Uran! This was my first visit, and I had been looking forward to it since I was in Tokyo. As soon as I entered the restaurant, I felt a rush of excitement. Once seated, the dishes started to arrive, and the aroma was incredible. The fluffy and tender eel was on a completely different level of deliciousness; it was the best eel I’ve ever had. It felt more accurate to say I came to Shiga just to visit Uran, as it truly is a remarkable restaurant! Less

I finally visited "Uran" in Shiga, a highly popular restaurant that requires reservations and attracts fans from all over the country.Upon being seated, the chef passionately presented the impressive eel he was about to grill, explaining his meticulous grilling technique. The eel, grilled at an extremely high temperature based on his unique theory, was truly breathtaking. The visual alone, with the eel overflowing from the box, was outstanding, but taking a bite was a revelation. The skin was crispier and more fragrant than any I had ever tasted, while the thick flesh was incredibly fluffy and juicy, with moisture and umami locked in.This dish was a masterpiece that brought out the deliciousness of the eel itself without relying solely on the sauce. Including the chef's attentive service, this restaurant is undoubtedly among the top in the country. I will definitely return! Less

The Sacred Place of EelIt feels like I'm being engulfed in a flood of grilled eel.I'm so happy; this is the moment of bliss.From Lake Hamana, I ordered the ultimate dish, Shiro Agura, with a whopping 800g of eel, nearly double the size of a regular bottle. The overwhelming aroma of the eel in Shiro Agura is a must-try for enthusiasts. Shiro Agura is neither grilled nor simply boiled; it’s something entirely unique that perfectly enhances the eel's flavor. I believe this is undoubtedly the best cooking method to bring out the deliciousness of eel, but I doubt anyone else could replicate it like the master here.Being able to enjoy such eel makes me truly grateful to be alive! ^_^ Less

Yakiniku Hime Instagram → @airi_meat_0802_↑ The account has been updated!I post detailed updates here every day, so feel free to check it out!I also still use my previous account → @airi_0802_《About the Restaurant》A legendary spot that has won the Tabelog Award Silver, attracting eel lovers from all over the country.I took a train early in the morning, excited to indulge in my favorite eel in Shiga Prefecture✨This restaurant is dedicated to the unique "Kansai-style grilling" method, where the eel is cooked slowly over binchotan charcoal without steaming. The skin is crispy and fragrant, while the thick meat is grilled to perfection, bringing out the maximum flavor of the ingredients for a blissful dining experience.Before grilling, the chef shows us the eel and its certification, explaining everything clearly and thoroughly.I see a lot of cattle pedigrees, but I never thought I would see one for eel! (laughs)The white grilled eel is simply enjoyed with wasabi to savor its natural flavors, while the kabayaki (grilled eel with sauce) stimulates the senses with its aromatic sauce, perfectly complementing the eel's rich fat and sweet glaze—truly impressive.Additionally, they do not take reservations for separate groups, so the timing is staggered, allowing for smooth service, which is a lovely consideration✨- - - - - - - - - - - - - - - - - - - ◾︎ Menu I received⚪︎ Unagi Tamago (Eel Omelette)⚪︎ Shirayaki (Grilled Eel)⚪︎ Kabayaki (Grilled Eel with Sauce)⚪︎ Rice⚪︎ Clear Soup⚪︎ Dashi Set Less

Awarded Tabelog Gold.I had the opportunity to visit Uran for the first time. Today, we enjoyed the brand eel "Deshiko" from Lake Hamana, weighing 450g. What a magnificent dish! We ordered two white grilled eels and one eel rice box for each of us, totaling six pieces. It was delicious.The white grilled eel was fluffy and delightful. For the kabayaki, we shared two styles: one with less fat and one with more fat. Personally, I preferred the one with less fat, as it had a crispy and fragrant finish. Ah, I wonder when I can come back again. I hope for good fortune… Less

I visited Uran for the first time in 9 years. Back then, it was called Uhare, and according to the owner, it has been Uran for the past 6 years.Today, I enjoyed a tasting of the "Deshiko" eel, comparing the eels from the east and west sides of Lake Hamana. The chef even showed me the eels before preparing them.We started with grilled eel liver, followed by a comparison of the white grilled eels from both sides. (I personally prefer the west side for its richer fat content.) Next, we had the kabayaki, again comparing the east and west sides. (Once again, I found the west side to be more delicious.)Then came the set meal. If you put the kabayaki on white rice, it becomes unaju. Pouring dashi over it turns it into eel chazuke. And adding a raw egg makes it tamago kake gohan.This was my first time experiencing such a luxurious way to enjoy eel. Thank you, chef! Less

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As far as unagi goes, this is the shop where the singularity can be found. I have not had to absorb as much information about a single species of fish as I had to on this day. Juicy, succulent, rich, flavourful and delicious, as well as a journey into the textural world of unagi. The perfect sizing, the perfect season and the perfect preparation for each changing day, I think that the shops in shizuoka and Tokyo still have some way to go before getting to this level. Singularity.
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#unagi #uran #japan #food #singularity TL4.49S Less

I was delighted to be invited to Uran in Shiga, a restaurant that is notoriously difficult to book. It's nearly impossible to get a reservation on your own. Here, you can enjoy carefully selected eel that varies with the season. While it's a given that the eel is delicious, the grilling technique sets it apart from ordinary eel dishes. They offer perfectly grilled eel with a rich, fatty finish that is truly exceptional. It was incredibly tasty, and I found myself wanting more on the way home. However, the price is a bit steep, with each person typically enjoying one eel costing between JPY 18,000 to 20,000. It was a great meal! Less

The reason I finally made it to Shiga Prefecture... a business trip to Shiga... I usually just do day trips, but I was invited to make a reservation here, so I scheduled my work around it. The owner explained the process of preparing eel and shared detailed information about its biology. I am grateful for the eel. The grilling style is Kansai-style, which I don't usually prefer, but this place is exceptional. The taste of the eel is on another level. I left feeling completely satisfied and happy. I definitely want to come back next time and enjoy more! Less

Visited in May 2026.I was invited and this was my first visit.This restaurant is renowned for serving the finest eel.The chef passionately shared insights about the ingredients and grilling techniques, and I was amazed by the depth of information and enthusiasm.I had the chance to experience the much-talked-about airy grilled eel.When choosing between unaju (grilled eel over rice) and unadon (grilled eel rice bowl), they asked whether I wanted to keep or remove the fat, which is something I’ve never been asked at an eel restaurant before.I found it remarkable that such a popular restaurant pays such attention to detail and possesses the skill to control it.Both the grilled eel and unaju were incredibly delicious.Thanks to the detailed presentation, I felt I could truly appreciate the flavors.The sansho pepper was also very aromatic and tasty.I believe this is a one-of-a-kind restaurant. Less

I visited 【Uran】 in search of delicious and enjoyable eel.Located about 3 hours from my home, this restaurant is renowned for its exceptional dedication to eel cuisine. When you visit, you not only get to enjoy a meal but also gain deep insights into eel from the chef, who shares fascinating knowledge about everything from the eel's ecology to cooking methods. His stories are always intriguing, and I discover something new each time.During this visit, I particularly savored the shirayaki (grilled eel) and kabayaki (grilled eel with sauce). The shirayaki is prepared using a technique called "Kimo-zume," where the eel is rolled and grilled. Additionally, a unique method called "Airy" is applied, which involves making side cuts during the cooking process. This technique, specially named "Kimo-zume Airy," results in a softer and fluffier texture.As for the kabayaki, I had the rare opportunity to compare eels sourced from two regions: Hamamatsu and Kosei City. The differences in their farming methods affected the thickness of the eel meat and the richness of the fat, highlighting the unique characteristics of each region. Furthermore, I was able to experience two different grilling methods: "Fat Retained" and "Fat Removed," which showed how the same eel can have vastly different flavors depending on the cooking technique.To conclude, I enjoyed a luxurious dish of kabayaki served over rice with an egg yolk. This combination enhanced the umami of the eel, creating a rich flavor that spread across my palate. I was truly impressed by the deliciousness and express my heartfelt gratitude. I look forward to my next visit.It was a great meal! Less

Today, I had the pleasure of hosting some wonderful people at Uran for a delightful eel gathering. Thank you all for coming from afar!It was truly a fun time filled with great conversations, and the moments flew by from start to finish. Eating eel with fellow enthusiasts makes it taste even better! Thank you all so much! A special thanks to the chef and his wife for their attentive service to our guests.Now, regarding the eel, we had the "deshiko" variety. As before, they prepared both western and eastern eel for us. This time, we enjoyed the thicker, 1.5-class aged eel.The white grilled eel was airy and tender, not the 2-spec version. The thick flesh was fluffy and soft, while the crispy skin was perfectly grilled. Thanks to the careful rendering of fat, the flavor was very refreshing, with a strong hint of water aroma. We also enjoyed the different textures depending on the part of the eel. I burned my tongue on the hot eel! For the kabayaki, we had it served as unaju (eel over rice). We shared three different types based on the fat content, and it was delicious with the sauce well absorbed, enhancing the aroma. The differences in individual eels were quite noticeable. I absolutely love the presentation of Uran's unaju!Everything was delicious today. I’m always amazed at how perfectly they grill such large sizes, no matter how many times I experience it. I was also able to see the protractor this time, and I learned so much again. I really need to deepen my knowledge of eel. I was worried about the chef's health, but I'm glad to see he looks well. Thank you once again for today. I look forward to visiting again! It was a feast! Less