I’m in Kyoto for the afternoon, and for my one meal before I head back to Tokyo, I decided to stop by Kyo Unawa for some Unagi.
I haven’t had freshly grilled unagi in years, and between the photos I’ve seen here and the restaurant’s relaxing decor, this is a meal that I am quite looking forward to. And now that my Unaju has finally arrived, let’s find out if this place is worthy of my trip to Kyoto. How Good Is Kyo Unawa Actually?
__________
🍱 Unaju (¥3,960) 🍱
For today’s meal, I went for their regular Unaju, served in a lacquered box with a side of clam soup, wasabi, and picked vegetables. The dish took some time to arrive (15-20 minutes), since the Unagi is prepared to order, but when it finally showed up, I was honestly blown away!
Right away, the first thing I noticed was the fragrant aroma of charcoal-grilled Unagi and sweet Tare sauce. As for the Unagi itself, the meat was very tender and just flakes apart in your mouth, while the light crispy skin provided some added texture in contrast to the soft meat.
Crispy skin is something you’ll find only with freshly-prepared Unagi (since packaged Unagi already comes coated in sauce), and if I had to pick my favorite part of the dish, the skin would definitely be it.
Now while the Unagi here is absolutely amazing as is, there’s also a few ways to further spice up the dish. If you like some extra heat, you can always top your unagi with some wasabi included in the set. And for a hint of citrusy, tingly, and peppery flavors, sprinkle over some freshly cracked Sansho Pepper.
Like most other Unagi places, the standard unagi is grilled over charcoal and glazed with tare sauce as it finishes cooking. If you want to experience the pure flavors of the eel, you can also go for their Shirayaki, where the unagi is grilled as is, without the sauce. (Available as a half-half option for Unaju, or by ordering it separately.)
__________
🍱 Large Hitsumabushi (¥4,950) 🍱
Kyo Unawa’s Hitsumabushi checks all the points of their Unaju (charcoal-grilled, crispy skin, tender meat) but is served in a slightly different way. The unagi is sliced into bite-sized pieces, and is served with some wasabi and pickled vegetables, spring onion, nori seaweed, and dashi tea.
And unlike Unaju – where you just eat the thing (like most other foods) – Hitsumabushi is meant to be savored over a few courses and serving styles.
So to start, divide the Hitsumabushi into four portions (the sliced Unagi comes in real handy,) and transfer a portion to your bowl.
For the first serving, enjoy the Hitsumabushi as is, with some optional sansho pepper and wasabi for a little kick.
The second course? Top off your bowl with some nori and spring onions for a hint of brightness.
And for your third, optionally top it with the previous garnishes, and pour over the dashi tea for a light and aromatic finish.
That’s all for the ways to eat Hitsumabushi, but what about that last serving? The final quarter is up to you – an encore for whatever you enjoyed most. It’s a bit complicated with all these steps, but you get to enjoy a variety of unagi dishes in one order. My friend ordered the Hitsumabushi today, and he went for the nori and spring onion one as his final serving.
__________
🥗 Sides and Extras 🥗
As a little side note, you’ll also be served a little plate of pickled vegetables while you wait for your order.
But if you want to grab some other extras, Kyo Unawa also has some other A la carte items, from an assortment of appetizers, to some sashimi and tempura. And for additional Unagi, you can grab either their Nagayaki (standard unagi) or Shirayaki for ¥4,840.
__________
⭐VERDICT⭐
So how good is Kyo Unawa actually? In a word? Incredible. Out of all the places I’ve been to so far, Kyo Unawa is one of the few restaurants my friend and I actively talk about to this day. The unagi was surprisingly delicious, between the tender meat, crispy skin, and flavorful sauce. Combined with the relaxing ambience of the restaurant and you have a really solid way to spend the afternoon (or whenever you happen to stop by).
Sure, Unagi isn’t the cheapest thing in the world, but for what they offer here, it’s definitely worth the price. But in all, if you’re in Kyoto and want some great tasting Unagi, then definitely head over to Kyo Unawa.
__________
🚗HOW TO GET THERE 🚗
The closest stations to Kyo Unawa are Karasuma Station (Hankyu Kyoto Line) and Shijo Station (Karasuma Line.) After exiting the station, Kyo Unawa should be around a 5-8 minute walk away. (or a single minute if you’re already exploring Nishiki Market)
But if you’re like me and traveled to Kyoto via the Shinkansen from Osaka, after arriving at the Kyoto JR Station (15 mins from Shin-Osaka Station), change over to the Karasuma Line and head to Shijo Station. (2 stations)
And if you depart from Osaka via the Hankyu Kyoto Line (Umeda Osaka Station,) it’s a 41 min ride from Umeda straight to Karasuma Station. (via the Limited Express train)
Kyo Unawa – Main Store
🌏 Location 🌏
553-2 Yaoyacho, Nakagyo Ward, Kyoto, 604-8123, Japan
🗺 Map 🗺
https://goo.gl/maps/Zz1VADem6p7nUBdP9
⏰ Opening Hours ⏰
11A.M. to 9P.M.
💻 Website 💻
https://www.kyo-unawa.jp/
__________
