A restaurant with a history of more than 400 years, which is associated with Hideyoshi Toyotomi and is famous for its “Uzosui”, a hot-pot dish that is gentle on the stomach, typical of Kyoto.
I had only had an image of broiled eel or eel bowl when I thought of eel restaurants, but this was my first visit to this long-established eel restaurant that serves eel in soup and zosui (rice porridge).
A storefront with a sense of history and style
A soup called “Unabe”.
It soaks into the body…mmm, it is full of nutrients!
The specialty, udzosui (rice porridge), is served twice like this.
Eel cut into cylindrical pieces and cooked with shichijo onion.
Doesn’t it look delicious? The assorted flavors will have you coming back for more with a bang!
It is a dish that is not familiar to many people, but a local friend of mine recommended “Warajiya,” a restaurant in Kyoto’s Shichijo district, near the Kyoto Expo and Sanjusangendo, because of its historical atmosphere.
The soup and zosui (rice porridge) with eel in a large thin pot are all lightly seasoned with broth, and the flavors of the broth and ingredients can be fully appreciated!
[Unabe] and the soup named…
It has a tube of sliced eel, grilled kujo leeks, shonai fu and vermicelli.
Combined with the vermicelli that sinks to the bottom of the pot, it feels like it soaks into all five organs…
[Uzofusui]…a porridge of eel.
It contains grilled Japanese eel, shiitake mushrooms, burdock, carrots, mitsuba, egg and rice cake.
It is satisfying, hearty and very tasty! This is our signature dish!
If you use it for foreigners or for entertaining guests, you will be pleased with the history and the taste of the building…
There are also chair tables for easy seating.
Thank you very much for the meal!
Marked by a large sign
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