Narita Eel Restaurants — Edo-Style Charcoal Grilling

Narita's association with eel (unagi) dates to the Edo period when pilgrims visiting Naritasan Temple required high-protein meals after long journeys. Eel, rich in vitamins and grilled over binchotan charcoal, became the specialty. Today, Omotesando Street is lined with eel restaurants operating multi-generational recipes — some families have been grilling eel in the same wooden buildings for over 200 years.

Narita-style unagi follows the Kanto tradition: the eel is split down the back (not belly), steamed before grilling to remove excess fat, then basted with tare (sweet soy sauce) and grilled over white charcoal. The result is tender, lightly sweet, with caramelized edges. The contrast with Kansai-style eel (grilled without steaming, fattier) is immediately apparent.