Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Selected for Tabelog Unagi "Tabelog 100" 2024
- Nearest station：
- Categories：
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- Budget：
-
- Closed：
- Tuesday
Online reservationInstant reservations. No sign-up required.
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Unagi Hot Pot and Unagi Rice Soup
Guided to a window seat on the second floor, I enjoyed my meal while gazing at a magnificent nandina tree.
Starting with matcha and dry sweets…
Appetizer
Hot Pot
Uzou Soup
Fruits
I also ordered:
Unagi Hachiman Maki
Uzaku
The broth of the hot pot was so delicious that I could drink it all.
Whenever I visit Kyoto in the cold season, I always make it a point to stop by this place for a delightful experience.
Restaurant information
Details
| Restaurant name |
Warajiya
|
|---|---|
| Awards & Recognitions |
Selected for Tabelog Unagi "Tabelog 100" 2024
Selected for Tabelog Unagi "Tabelog 100" 2024
Selected for Tabelog Unagi "Tabelog 100" 2019
Selected for Tabelog Unagi "Tabelog 100" 2019
Selected for Tabelog Unagi "Tabelog 100" 2018
Selected for Tabelog Unagi "Tabelog 100" 2018 受賞・選出歴 閉じる
百名店 選出歴
うなぎ 百名店 2024 選出店
食べログ うなぎ 百名店 2024 選出店
うなぎ 百名店 2019 選出店
食べログ うなぎ 百名店 2019 選出店
うなぎ 百名店 2018 選出店
食べログ うなぎ 百名店 2018 選出店 |
| Categories | Unagi (Eel), Nabe (Japanese hot pot), Bento (Lunch box) |
| Phone number (for reservation and inquiry) |
050-5600-4013 |
| Reservation availability |
Reservations available
■ Lunch Reservations |
| Address |
京都府京都市東山区西之門町555 |
| Transportation |
3 minutes walk from Keihan Shichijo Station 245 meters from Shichijo. |
| Business hours |
|
| Average price |
JPY 6,000 - JPY 7,999 JPY 4,000 - JPY 4,999 |
| Average price（Based on reviews） |
JPY 10,000 - JPY 14,999JPY 5,000 - JPY 5,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments accepted (PayPay) |
| Service charge & fee |
Regarding the service charge at Warajiya, our restaurant specializing in eel, please note that a service fee may be added to your bill. Original text なし This section has been automatically translated. Please check with the restaurant for accurate information. |
Seats/facilities
| Number of seats |
80 seats （ Tables: 4 people x 8 tables, Private rooms: 4 people x 4 rooms, Tatami room: 3 people x 11 tables） |
|---|---|
| Maximum party size | 24 people（Seating） |
| Private rooms |
Available For 4 people, For 6 people, For 8 people, For 10-20 people, For 20-30 people |
| Private use |
Available For over 50 people |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable Coin parking available nearby |
| Space/facilities |
Relaxing space, Tatami room, Wheelchair accessible |
Menu
| Drink |
Sake (Nihonshu), Shochu (Japanese spirits), Wine |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Beautiful view, Hideout, A house restaurant |
| Service |
Take-out, Delivery |
| Family friendly |
Children welcome(Babies welcome, Preschoolers welcome, School-age children welcome), Strollers welcome
Please choose a private room if possible. |
| Website |
https://uzofusui-warajiya.kyoto/ |
| Phone number |
075-561-1290 |
| Remarks |
Eel specialty restaurant |
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In Kyoto, at Shichijo, passing under the sign of Warajiya and the noren (fabric curtain) emblazoned with "Meidai Uzou-sui" leads you into a sanctuary of eel.
Of course, I ordered the essence of this restaurant: "Unabe and Uzou-sui" (JPY 8,000). This is a remarkable culinary story that brings out the potential of eel in two stages.
The first act is "Unabe."
In a clay pot, beautifully arranged are chunks of deboned eel, Shonai fu (wheat gluten), green onions, and vermicelli, all soaking up the broth.
As it cooks and steam rises, the clear dashi made from bonito and kombu kelp melds with the rich umami of the eel.
Notably, the sharp aroma of ginger tightens the overall flavor, elegantly balancing the eel's fat and creating a deep yet light aftertaste that truly makes you want to drink it all.
Before you can fully savor the bliss of the pot, the second act, "Uzou-sui," begins. Here, the star is the expertly grilled white eel.
It is accompanied by rice, carrots, shiitake mushrooms, mitsuba (Japanese wild parsley), and surprisingly, mochi (rice cake).
The bubbling sound of the hot clay pot and the rising steam signal the climax.
As the mochi melts, it gently coats each grain of rice, creating a porridge that captures all the flavors of the eel and vegetables, rich and deeply satisfying.
Beginning with a beautiful appetizer and quietly closing with seasonal fruits, every element is meticulously calculated.
This is not just eel cuisine; it is an experience of Kyoto's culinary culture that can only be found at the long-established Warajiya.