Kawagoe Unagi — Edo-Style Grilled Eel Tradition

Kawagoe's proximity to the Arakawa and Iruma rivers made it a historical center for freshwater eel fishing, and the city developed a distinct unagi (鰻, grilled eel) tradition following Edo (Tokyo) style: eel split down the back, steamed to render fat, then grilled over charcoal with tare sauce (soy, mirin, sake reduction). The result is tender, sweet, and less fatty than Kansai-style unagi. Kawagoe's eel restaurants have served this preparation for over 200 years.

Ichinoya (いちのや), established in 1832, is Kawagoe's most venerable eel house — a traditional wooden building with tatami rooms overlooking a small Japanese garden. The restaurant sources wild-caught eel when available (summer season) and farmed Aichi eel year-round. The signature dish is unaju — grilled eel on rice in a lacquered box — served with liver soup and pickles. The tare sauce recipe has been maintained through seven generations.