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うなぎ屋 廣川 Unagiya Hirokawa

  • Unagi (Japanese Eel) Pond loach
  • Arashiyama / Kinkaku-ji Temple Area
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  • Price Rangelunch3,000~4,000JPY、dinner3,000~4,000JPY
  • ClosedMonday(Open if Monday is a public holiday)

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Arashiyama / Kinkaku-ji Temple Area
44-1 Sagatenryujikitatsukurimichi-cho, Ukyo-ku, Kyoto-shi, Kyoto, 616-8374, Japan
  • Unagi (Japanese Eel)
  • Pond loach
Opening Hours
[Tue-Sun]11:30-14:30, 17:00-21:00(Last order at 20:00)
Monday(Open if Monday is a public holiday)
Price Range
Date of post:2016/10/24

You will be able to encounter the real taste of Unagi, Japanese eel there.

This restaurant first opened in 1967 as Unagi-ya, a restaurant specialized in unagi, Japanese eel dishes.
Since then, they have been winning popularity for almost 50 years in and around Arashiyama area.
The reason is because they have single-mindedly served real Japanese unagi cooked by the chef’s highly-advanced techniques.

It is located in the center of Arashiyama, five minutes’ walk from Arashiyama Station, Randen Railway, in twelve minutes’ walk from Arashiyama Station, Hankyu Railway, or in seven minutes’ walk from Arashiyama Station, JR Railway.
It is also close to Tenryuji Temple and Bamboo Groves.

They usually open at 11:30 a.m. except every Mondays, but people begin to stand in lines before 11:00 a.m.
We sometimes have to wait for more than one hour until eating unagi for lunch.
They have also reserved seats exclusively on the second floor, and a few seats for wheelchairs on the first floor if needed in advance.

The menus are below:
Unadon, a bowl of rice with unagi-kabayaki,
Japanese eel steamed and broiled over charcoal fire, and dipped in sweet soy sauce again and again on top. At 2,100 JPY
The burning smell of soy sauce will certainly propel your insatiable appetite for unagi.

Unaju, a box of rice with unagi-kabayaki on top at 2,900 JPY
Umaki, rolled omelet with thinly sliced unagi-kabayaki in the center. At 1,100 JPY.

They have several prix-fixes at 3,900, 5,000, 7,300, 9,600 JPY.
In addition, there are some alcoholic beverages such as beer, sake, and shochu.

When you finish unagi dish, you may sense what the chef has been particular about so far.

Date of post:2016/10/21

Classy Unagi Hirokawa in Arashiyama Kyoto

Are you looking for good Unagi in Kyoto? Let me introduce this Unagi specialty restaurant in Arashiyama, HIROKAWA. It’s located in a few minutes from the famous Togetsukyo Bridge and the entrance of the bamboo forest path, so it’s quite accessible.

Their sign is very discrete and it might be a little hard to find, so here are the directions. From the famous Togetsukyo Bridge, walk toward north and pass the Tenryuji Temple, a must-to-visit World Heritage Zen Temple, and keep walking for a minute or two. You'll see a big parking lot on the other side of the street with the beautiful big house in the back; that’s Hirokawa.

This place is handicapped friendly and wheelchair slope is equipped in the front. I also noticed a sign at the entrance disclosing the origin of the Unagi they use daily. The Unagi on the day I visited was from Miyazaki, Japan and the company name was also listed. This disclosure gives us a sense of trust that their food is safe.

Their traditional Japanese architecture has an Enmado (round window) in the entrance hall and let the customers enjoying the outside view from the waiting seats. There was a beautiful Ikebana in the hallway too. I don't like to wait outside in hot summer or freezing winter, but I didn’t mind waiting in Hirokawa because they have enough waiting seats inside and beautiful interior to please our eyes while we wait for our tables.

As I got seated at my table, I noticed that the dining room was surrounded by the little Japanese garden. If you would like, you can also reserve the private room on the second floor with a little additional charge. That will be great if you’re a big family or have a baby to nurse.

I ordered Jyo-Unajyu, (Premium Unagi on the rice in the Japanese lacquer box), 4200JPY. Japanese pickles and Kimosui (clear soup with a small Unagi liver in) came along. As soon as I opened the lid of the beautiful Japanese lacquer box, the savory smell of the charcoal grilled Unagi came out. They use the best quality wood charcoal called Bincho-tan, and I believe it makes their Unagi so good. Of course, the fish is fat enough to give us the rich significant flavor of Unagi. They steam Unagi first and then grill it, so that the texture gets soft and delicate. It was so good.

Their hospitality and attention to the details was as good as their Unagi. It was a nice and classy dining experience. I recommend you try Hirokawa when you visit Arashiyama.

  • * The information above is from the date of the review. Please be aware that some of the content may vary from the most recent information.
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