Shun (瞬) Shizuoka

I traveled all the way to Shizuoka to enjoy some eel. This is a renowned eel restaurant that I had always wanted to visit, and reservations are nearly impossible to get. Even Hoshino-san highly praises it.For lunch, they serve only eel, but I ordered a la carte:- Salad- Eel tail sushi rolls- Grilled liver- Grilled eel- Eel and egg- Unaju (grilled eel over rice)- Liver soupFirst, I was knocked out by the deliciousness of the eel in the uzaku (eel salad)!Next, the grilled eel tail wrapped in seaweed was surprisingly tasty. I never expected the tail to be so delicious! The tail has a firm texture due to its active movement, and it pairs perfectly with the umami of the seaweed.I could really sense the chef's exceptional dedication in the preparation of the grilled eel.They also offer unaju to take home if you ask, but who knows when I’ll be able to come back again?It was a two-hour feast. Less

Visiting Shun in Shizuoka.I completely understand why it has a Tabelog Gold rating. I was able to fully experience why this place is called the "Holy Land of Unagi" for eel lovers across the country.What surprised me first was the high quality of dishes beyond just the eel. Each dish was crafted with care, incorporating seasonal ingredients, creating a course that felt like a delightful story.The standout dish was the sweetfish. Its aroma, umami, and cooking technique were all exceptional, making it the highlight of the day.The menu included:- Eggplant Somen with Junzai and Unagi- Sweetfish served with porridge- Unagi Tenderloin wrapped in seaweed- Yamame Sashimi- Unagi and Soba Rice in a tea-soaked style- Grilled Liver and Shiitake Mushrooms- Fried Abalone- Grilled Unagi (served with flower pepper tsukudani, salt, and wasabi)- Natural "Konnagi" from Lake Hamana- Corn Pizza- Unagi Rice Box- Soft Serve Ice CreamEach dish maximized the appeal of its ingredients, and the simplicity of the grilled unagi highlighted the chef's skill. I won't forget the robust umami of the natural eel.By the time I finished the Unagi Rice Box, I was completely satisfied, both in heart and stomach. It was truly a luxurious course that left me feeling "full and happy."This unique restaurant allows you to deeply appreciate the richness of eel. I definitely plan to return in a different season.It was a great meal. Less

I visited Shun, an award-winning eel restaurant recognized with the Tabelog Award GOLD. After transferring from the airplane to the Shinkansen and then to a taxi, I finally arrived in Shizuoka amidst the sweltering heat. I kicked things off with a refreshing beer! Then, the eel made its grand entrance, raising my excitement levels! I started with a dish of eggplant somen to prepare my palate, followed by grilled sweetfish, which was perfectly cooked and just the right size to enjoy the bones. The sashimi of yamame (char) was a first for me, and it was delicious as well! The eel rice bowl was quite substantial, and I ended up taking two-thirds of it home. I had overindulged in pizza before the eel, which was a bit too much! Haha. Although I didn’t get any information about the eel’s origin, it was thick and flavorful without being overly fatty. The liver was equally impressive, free of any off-flavors, making it stand out from other places. It was definitely worth the trip, and I left feeling revitalized to tackle the hot summer! 【Tonight's Menu】Eggplant Somen with Jun-sai and Eel Grilled Sweetfish with Rice Porridge Eel Tenderloin with Iso-be Maki Yamame Sashimi Eel with Soba Rice in a Tea-Style Grilled Liver and Shiitake Mushrooms Deep-fried Abalone Grilled Eel with Flower Pepper Preserves, Salt, and Wasabi Natural Hamana Lake Eel Corn Pizza Eel Rice Bowl Soft Serve Ice Cream Less

The unagi, generously coated in a glossy sauce, is so voluminous that it spills over the rice bowl. The surface is perfectly grilled to a fragrant crisp, while the inside is tender and melts in your mouth, releasing the sweet richness of the unagi with every bite. The sauce strikes an exquisite balance between sweet and savory, pairing perfectly with the white rice. Not only is the presentation striking, but the flavor is also impeccable. Experiencing such quality and quantity is truly impressive. This was an exceptional dish that I would crave again, not just on the Day of the Ox. Less

It takes about 20 minutes by taxi from Shizuoka Station, and I was fortunate to be brought here by a regular, making this my first visit.First of all, the ambiance and atmosphere of the restaurant are simply outstanding!You can truly feel the passion of the owner, Mr. Okada, in each dish he serves. I heard he even closed his restaurant in Kyoto, Hamazaku, to train further—what a testament to his dedication as a craftsman, truly a modern master!The course menu, which includes not only eel but also pizza and meat, was like a dream come true. This restaurant is definitely worth the trip to Shizuoka.It was a great meal! Less

I regularly visit Shun, and I'm happy to say I'm still going strong this year! July brings summer ingredients and delicious eel season! I was thrilled to have three sweetfish per person! I quickly switched to Japanese sake! I really enjoy the ingredients that come before the eel. It's easy to forget that this is an eel restaurant... The sashimi is exceptionally delicious, even in the mountains of Shizuoka! I might be the first person to have steamed eel here, haha! Next time, I’ll try the fried eel—since I particularly love cucumbers, I ordered one! The grilled eel was amazing!!! The figs were incredibly delicious!!! I want to eat more of those! In July, they had corn pizza! Eel is truly genius. I finished every last bite! I’m filled with happiness! Less

I visited my favorite eel restaurant, Shun.It takes about 25 minutes by taxi from Shizuoka Station, and I always feel excited to go there.Dining in a calm atmosphere while enjoying the beautiful garden is simply the best.- Salad- Grilled Liver- Egg Roll with Eel- Grilled Eel- Special UnajuThe corn in the salad has a refined sweetness and is very delicious.The grilled liver and grilled eel are outstanding.The fluffy texture of the egg roll balances perfectly with the robust flavor of the grilled eel!Finally, the unaju is served hot with eel and rice inside.I think it’s perfect.I would love to come back in the fall.It was a great meal. Less

About a 20-minute taxi ride from Shizuoka Station, this unagi restaurant is located a bit away from the city center in a charming standalone house.From the moment I arrived, the entrance and garden created a wonderful atmosphere. The setting elevated my anticipation for the meal, making me feel that the journey was well worth it. The interior was calm and exuded an air of deliciousness, hinting at the wonderful dishes to come.What impressed me the most was watching Chef Okada quietly grill the unagi. His serious demeanor added to the experience, making it feel like I was witnessing a craftsman at work—definitely worth a visit. The act of grilling unagi itself seemed to embody the essence of the culinary art, showcasing a powerful presence.On this visit, I ordered a salad, grilled liver, white grilled unagi, and unagi donburi. It seemed they used farmed unagi, but that didn’t matter; the grilling technique was impeccable.The grilled liver had a delightful balance of aroma and slight bitterness, setting high expectations from the start. The white grilled unagi conveyed the pure umami and clean fat of the fish, and without any unnecessary seasoning, the skill of the grilling was clearly evident.Then came the unagi donburi. The kabayaki sauce was truly exquisite. It had a perfect balance of sweetness and sharpness, complementing the unagi's fat without being heavy. The harmony with the rice was remarkable, allowing me to enjoy every bite without getting bored. The outer crispiness, the tenderness of the flesh, and the finishing of the skin all contributed to a highly refined dish.According to external sources, this restaurant is known for its unique style of grilling over charcoal without steaming, and I was strongly convinced of the precision in their grilling after tasting it. It felt like Chef Okada’s unagi transcended the typical Kanto and Kansai styles, standing out on its own.Although it takes about 20 minutes by taxi from Shizuoka Station, I believe this unagi restaurant is worth the journey. It’s not just about enjoying delicious unagi; the entire experience—including the ambiance, garden, the craftsman at work, and the flow of the dishes—creates a memorable outing.I heard they also serve pizza in the evening, so I definitely want to visit again for dinner next time. Less

This restaurant is truly worth the trip to Shizuoka. The eel has a delightful charcoal-grilled aroma, with a crispy skin and an astonishingly tender flesh. You can really appreciate the quality of the ingredients and the skill of the chef in every bite. Not only the eel, but each dish in the course is meticulously prepared, showcasing a thoughtful balance of seasonal flavors. The interior offers a calm atmosphere, allowing you to enjoy your meal while overlooking the garden, which is another charm of this place. The service is pleasant, and everything—from the food to the ambiance and hospitality—is of a high standard, making for a truly special experience. I understand why reservations are hard to come by. I genuinely look forward to returning in a different season; it was an absolutely wonderful restaurant. Less

Draft BeerCorn PuréeWith Young CornTopped with JellyTopped with Eel(The eel enhances the flavor of the corn, making it delicious)Fried Hamo with Dashi and Grated DaikonGrilled Liver with Shiitake Mushrooms and Fava Beans(The combination of carefully prepared shiitake mushrooms and grilled liver is outstanding)Grilled Eel Tail with Blueberries, Raspberries, and Water Shield(The grilled eel tail is delicious with a refreshing summer touch)Shirayaki with Sticky RiceServed with Flower Pepper and Wasabi(This feels like a mini rice bowl of shirayaki)Uzaku(The thick eel with vinegared cucumber is the best)HighballShizuoka WhiskeyUnited SShizuoka DistilleryUnagi Tamago(The hot unagi tamago with thick eel is also excellent)Corn Pizza(The signature pizza is incredibly delicious)Premium BeefServed with French Fries(The premium beef, grilled slowly over charcoal for an hour, is crispy on the outside and juicy on the inside, while the French fries are perfectly crispy, highlighting the flavor of the potatoes)Unaju(Undoubtedly the number one unaju)Liver SoupPicklesBirthday Cake for Chef OkadaSoft Serve Ice Cream(The classic soft serve ice cream has a consistently delightful flavor)Gyokuro Less

I visited the renowned restaurant "Shun" in Shizuoka.This place is not just an ordinary eel restaurant; it offers a special eel kaiseki that combines seasonal ingredients with eel as the centerpiece.Starting with a dish featuring eel paired with corn puree, each course, including conger eel, grilled liver, white grilled eel, and eel rolled omelet, showcased the charm of eel in unique ways.Among them, the white grilled eel was exceptional, allowing me to fully appreciate the natural umami and smokiness of the eel. The fragrance of sansho pepper and wasabi added a delightful accent, creating a refined flavor.Finally, the unaju (grilled eel over rice) was truly impressive. The aroma of charcoal, the tender texture, and the perfect amount of fat made it a fitting conclusion to the meal.I believe this is a wonderful eel kaiseki that allows you to enjoy eel from various perspectives, representing the best of Shizuoka. Less

I went to Shun with my dad.Shun is my favorite eel restaurant, offering a variety of dishes that combine perfectly grilled eel over charcoal with seasonal ingredients, as well as seasonal pizzas and meat from Sakaeya.I've visited Shun many times during the seasons of flower pepper, matsutake mushrooms, and crab.I absolutely love sweetfish, but strangely, I could never visit during its season.The year before last, my school event coincided with the reservation date, and last year, I was busy with entrance exams.I had been really looking forward to enjoying sweetfish at Shun after a two-year wait.The sweetfish at Shun comes from the Tenryu River.It is grilled by Mr. Okada, who always prepares the most delicious eel, and I had been eagerly anticipating this sweetfish.The sweetfish, grilled slowly over charcoal and dipped in eel sauce, had a crispy, fragrant head and moist, fluffy flesh.It had a unique flavor that was different from the sweetfish served at traditional Japanese restaurants, and it was truly delicious.The grilled conger eel, semi-raw fish roe, grilled liver, and white corn pizza were all incredibly tasty, and the eel rice bowl made with fluffy rice cooked in a traditional pot was outstanding.The dessert was also fantastic.Soft serve ice cream, loved by both adults and children, is the perfect dessert that brings happiness to everyone.Shun is truly delicious and highly recommended.Please make sure to visit and try it out!And don’t forget to enjoy the dessert too!**June Menu**- Chilled soup with grated corn and dashi jelly- Sweetfish from the Tenryu River, grilled over charcoal and served with eel sauce and wild pepper rice- Grilled conger eel and semi-raw fish roe- Steamed abalone, junsai, and raspberry- Grilled eel liver, fried bracken, and yuba- Eel with young corn, tomato, and cucumber- Charcoal-grilled meat from Sakaeya with young corn- White corn pizza- Eel rice bowl- Liver soup- Pickles**Dessert**- Soft serve ice cream Less

I travel across the country seeking delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places. I use this as a record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Gold Award 2026 Tabelog Unagi 100 Best Restaurants 2024 ◆Crowd Level◆ Extremely difficult to reserve ◆Parking◆ Available in front of the restaurant ◆Duration of Stay◆ Approximately 3 hours ◆Cuisine◆ Dinner Course ◆Comments◆ Regular visits Consistently delicious Generous portions leave me feeling full.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the dishes within each cuisine category. • Additional points or deductions are made for factors such as cost performance, service, and ambiance. • Facilities like accommodations, roadside stations, and golf courses are rated on a 0.5 scale for the entire establishment. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝I appreciate all the "likes," "follows," and "saves" from everyone. Thank you for reading until the end. I hope this helps you in choosing a restaurant. Less

I visited Shizuoka for the first time, and I went to Shun, renowned as the best eel restaurant in Japan.It took about 20 minutes by taxi from Shizuoka Station. The taxi driver recognized the restaurant's name immediately, so I thought it was nearby, but it turned out to be quite a distance! The ambiance of the restaurant was absolutely lovely, and I noticed a few tourists casually walking in as well.Just thinking about the time spent enjoying the eel makes me swoon. I was pleasantly surprised by how delicious the pizza and soft serve ice cream were, as I had only heard rumors about them.The eel was grilled with great care, resulting in a wonderfully chewy texture.Ah, it was so delicious! Although it was lunch, it felt like an all-day affair for my stomach and time! Less

It's hard to describe the deliciousness of the dishes here in just one word; they truly leave you in awe.This is a reservation-only restaurant that I can only visit a few times a year, but I feel so fortunate to be able to come here.The eel was, of course, fantastic, but on this day, the conger eel was also remarkable.The gazpacho served at the start was surprisingly rich in flavor, enhanced by the deep aroma of olive oil.With the broth from the botan conger eel, the grilled liver, and the yuba accompanied by sansho pepper, each dish that arrived was a delightful experience of aromas and textures.Even after enjoying so many dishes before reaching the eel rice box, I devoured it in no time, which is the greatest pleasure of all.I don't know when I'll be back, but when the opportunity arises, I want to savor it to the fullest.P.S. I think it's misleading for the restaurant's homepage to indicate that the price range is under JPY 20,000. This time, including drinks, it was JPY 50,000, and last time it was in the JPY 40,000 range. Given that this restaurant serves both lunch and dinner, I doubt you'll be able to dine here for that amount in the future. (However, the value of what you pay is absolutely worth it.) Less

This restaurant does not accept new reservations, so I was brought here by a regular customer.It’s located about a 20-minute drive from Shizuoka Station, quite far from the city center.The building is a renovated traditional house, and the walk through the garden adds to the excitement.The chef has a sharp gaze and exudes the aura of a true craftsman.There are 6 seats at the counter and 6 at tables, but we had the entire counter reserved for ourselves.The meal concludes with an unadon (grilled eel rice bowl), but before that, it’s like a kaiseki (traditional multi-course meal) featuring seasonal ingredients.Since it’s early summer, we started with gazpacho, garnished with grilled liver for an added touch.Next came sweetfish, followed by conger eel.Although it wasn’t served this time, I’ve heard that the pizza is also delicious.The chef truly values the ingredients, creating dishes that are refined through subtraction.It seems that respect for the act of eating is the most important aspect of this restaurant.I would love to be brought back here in a different season.▼ OrderOmakase.▼ BudgetTo be determined (estimated). Less

Visit Date: 2026 / Evening / Course"Shun" has relocated to this mountainous area, seemingly withdrawing from the busy world, stating that when one becomes too busy, they can no longer pursue their culinary craft. This pride was certainly reflected in each dish of the course.【A Course Beyond the Boundaries of a Unagi Restaurant】Although the owner is a unagi chef, there are voices suggesting that he would have become famous regardless of the category of cuisine he created—this evening's course proved that.The first dish was a vibrant tomato puree served in a beautiful celadon bowl, topped with grilled shellfish and green peas. From the visual alone, it declared that this was not just "another unagi restaurant." The acidity and sweetness of the tomato blended seamlessly with the dashi, making it an unexpected yet delightful start to the unagi course.Next came the tempura of young sweetfish, served with salt. The bitterness and aroma of the sweetfish, a spring delicacy, burst in the mouth alongside the lightness of the batter. It was further enhanced by the addition of flower pepper, which added a delightful tingling sensation that highlighted the seasonal flavors.Then, there was the grilled unagi tail wrapped in nori, meant to be enjoyed in one bite. The richness and aroma unique to the tail combined beautifully with the flavor of the nori, creating a concentrated taste that was almost too good to be gone in an instant. This dish symbolizes Chef Okada's commitment to utilizing every part of the unagi.The thinly sliced isaki (bream) served on a black plate with wasabi and red-purple flower buds was a surprising addition to a unagi restaurant. The translucent flesh was sweet and delicately flavorful, leaving a lasting impression.A dish featuring asparagus cooked with flower pepper, accompanied by rich liver wrapped in yuba (tofu skin), showcased a luxurious combination unique to a unagi restaurant. The deep umami of the liver melded beautifully with the soft flavor of the yuba.Following that was uzaku, where the umami of the unagi and the refreshing crunch of cucumber were perfectly balanced by the acidity of the vinegar, elevating it beyond a mere palate cleanser.Then came a surprising dish: pizza generously topped with flower pepper. This bold fusion of Italian inspiration within a Japanese context was remarkable, as the tingling sensation of the flower pepper blended beautifully with the cheese, resulting in an incredibly delicious dish. It was fascinating to see Chef Okada's past experience working in Italian cuisine manifest in this way. Now, onto the main event.【Shirayaki and Unagi Ju—The Main Two Dishes】The shirayaki (grilled unagi) served on a white plate came with wasabi and salt. The carefully grilled flesh, with its crispy skin and moist interior, showcased the results of a unique technique employed by the chef.Then, the unagi ju (grilled eel over rice) arrived, with glossy unagi sitting in a lacquered box, adorned with vibrant flower pepper. This combination reflects the aesthetic sensibility unique to "Shun." The sauce was not overly sweet but had depth, and combined with the aroma of charcoal, it created a memorable dish.In between, there was also grilled wagyu, demonstrating the chef's skill in seamlessly incorporating ingredients from different genres while maintaining the essence of Japanese cuisine.【Dessert: Soft Serve Ice Cream】The dessert was surprisingly soft serve ice cream. The pure white swirl served as a playful release of the tension built throughout the course. The rich flavor of milk made it incredibly delicious.【Overall Impression】This unique unagi restaurant creates shocking flavors through its own logic. This sentiment applies to the entire course. Centered around unagi, this establishment skillfully employs the techniques and playful spirit of Japanese cuisine, transcending the category of "unagi restaurant." Less