Yoshizuka Unagiya Review: Tasting a Famous Unaju at a Renowned Fukuoka Restaurant

Yoshizuka Unagiya Review: Tasting a Famous Unaju at a Renowned Fukuoka Restaurant

Yoshizuka Unagiya is often mentioned as one of the most well-known eel restaurants in Fukuoka.
Before visiting, I had already heard that there would be long lines and a significant wait, so I went in prepared for that reality.

In fact, there was a long queue even before opening, and it took quite some time to enter. After being seated, there was another wait before the food arrived. Still, that waiting period became part of the experience—wondering whether an eel dish worth lining up for would actually live up to its reputation.

I ordered the Special Unaju (6 pieces of eel) and grilled eel liver (kimo-yaki).
Rather than writing immediately after the meal, this article reflects on the experience after some time had passed, focusing on what genuinely stayed with me.

1. Evaluation Criteria Used in This Review

This review is based on a few clear criteria commonly shared when evaluating eel dishes in Japan:

The flavor and grilling of the eel itself
The quality of the sauce and flexibility in how it’s used
Portion size and overall satisfaction
Whether the entire experience—including waiting time—feels worth repeating

Rather than a technical or professional assessment, I focus on how the meal felt as a real dining experience.

2. What This Article Explains / Who This Article Is For

What this article explains

How filling the Special Unaju (6 pieces) actually is
How the separate sauce serving changes the way you eat
What kind of person will enjoy grilled eel liver
How the waiting time affects the overall experience

Who this article is for

Travelers willing to wait for a famous food experience
People who like adjusting seasoning and sauce to their own taste
Anyone looking for a satisfying, substantial eel meal in Fukuoka

3. The Line and the Atmosphere Inside

To be direct, the waiting time is long.
There were many tourists, and the line started forming well before opening.

What surprised me was the atmosphere inside. Despite the crowds, the dining room felt quiet and calm. There are no partitions between seats, and the space feels like a large traditional Japanese tatami room. It wasn’t noisy or hectic.

Most people were quietly waiting and eating. Rather than a touristy buzz, it felt like a place where everyone was focused on the food itself.

Even after sitting down, the dishes took some time to arrive—but it didn’t feel rushed. The wait felt intentional, as if the eel was being grilled properly, not hurried.

4. Thoughts on the Special Unaju (6 Pieces)

Sauce Served Separately

One defining feature of Yoshizuka Unagiya is that the sauce is served on the side.
Neither the eel nor the rice comes pre-sauced.

This allows you to:

Taste the eel on its own
Add sauce gradually
Pour sauce over the rice if you prefer

Having this control made the meal feel more personal.

Flavor and How I Ended Up Eating It

The eel itself was tender and fluffy, with richness that never felt heavy.
That said, I personally enjoyed it more once I started using the sauce generously.

As I kept eating, I ended up pouring sauce over the rice as well—by the end, the dish felt closer to an unadon style. The sauce was sweet and full-bodied, but it never overwhelmed the eel’s natural flavor.

Whether eaten plain or fully sauced, the eel worked well either way.

Portion Size: Is 6 Pieces Enough?

For me, six pieces felt exactly right.
It was satisfying without leaving me overly full.

Honestly, four pieces would have felt insufficient. For a first visit, the six-piece option feels like the safer and more satisfying choice.

5. Who Will Enjoy the Grilled Eel Liver (Kimo-yaki)

Kimo-yaki is a dish with a clear dividing line in preference.

It has a pronounced bitterness, which makes it ideal for people who enjoy bitter flavors as drinking snacks. I paired it with beer, and the combination was excellent.

It left a strong impression in a different way than the unaju, and I was glad I ordered it.

6. Price vs. Satisfaction

The Special Unaju (6 pieces) costs over 5,000 yen, so it’s not something most people would eat casually.

However, when considering:

The time spent waiting
The volume and quality of the eel
The overall satisfaction, including the sauce

the price felt justified.

It wasn’t “expensive and regrettable.”
It felt more like “expensive, but worth it.”

7. Final Verdict: Is It Worth It?

My conclusion is simple:
If you’re willing to wait, it’s worth experiencing at least once.

It may not be ideal for:

People who strongly dislike waiting
Those looking for a quick, casual meal

But it’s a great match for people who want:

To experience a famous eel restaurant in Fukuoka
Control over how much sauce they use
A filling, memorable unaju meal

It’s not a place I would recommend blindly to everyone—but for the right person, it’s a very satisfying experience.

8. Practical Restaurant Information

Restaurant Name: Yoshizuka Unagiya
Opening Hours:
- 11:00 AM – 2:30 PM (Last Order)
- 5:00 PM – 9:00 PM (Last Order)
Closed: Wednesdays
Note: Long lines are common, especially before opening. Allow extra time.