Nakaichi is a specialist unagi (freshwater eel) restaurant in the Hashimotocho area of Naka Ward, operating in a longstanding Japanese culinary tradition that treats the preparation of freshwater eel as a craft discipline in its own right. The restaurant serves Hiroshima-style kabayaki eel — grilled over charcoal in the Kanto style, then steamed to produce a texture that is simultaneously tender and slightly glazed with a house tare sauce built up over years of use. The signature dish is unaju: a lacquered box of steamed rice with glossy kabayaki eel laid across the surface, a presentation that is both visually refined and deeply satisfying in flavour. Shirayaki — eel grilled without sauce and finished with wasabi and salt — showcases the quality of the raw ingredient and is ordered by regular customers as a purist alternative. Umaki, a delicate omelette rolled around eel, rounds out the core menu. The dining room is traditional in the older Hiroshima style: low-ceilinged, dark wood, ceramic tableware, and an atmosphere of unhurried focus. Prices sit in the middle tier for eel restaurants (¥2,500–¥5,000), reflecting the premium that fresh unagi commands in Japan due to declining wild catches and careful farm-sourcing. Nakaichi is closed on Wednesdays; dinner reservations are recommended by phone at +81-82-247-0521. The restaurant is particularly well regarded by Hiroshima residents who treat eel lunches as a special-occasion meal.
Signature dishes
- Unaju (eel over rice)
- Shirayaki (salt-grilled eel)
- Umaki (eel wrapped in egg)
Good to know
- Known for
- Hiroshima-style grilled freshwater eel (unaju) prepared kabayaki style
- Hours
- 11:00AM–2:00PM, 5:00PM–8:30PM; closed Wed
- Reservations
- Recommended for dinner; call +81-82-247-0521
Location
9-1 Hashimotocho, Naka Ward, Hiroshima, 730-0003
34.3960, 132.4536 View on map
Highlights
- Long-established unagi specialist in a traditional Hiroshima dining room
- Unaju (eel-over-rice lacquer box) — the quintessential Japanese eel preparation
- Shirayaki (salt-grilled eel without sauce) for purists who want to taste the eel unadorned
- House tare sauce developed over years — the defining flavour of the kabayaki glaze
- Umaki omelette — a delicate rolled egg encasing grilled eel
Tips for visiting
- Lunch (11 AM–2 PM) is the best-value visit — the full unaju is available at lower set pricing.
- Shirayaki is the connoisseur's order — request it alongside standard kabayaki to compare both styles.
- Reserve dinner by phone at +81-82-247-0521 a day or two ahead for weeknights; walk-in lunch is usually possible.
- The restaurant is closed Wednesdays — verify before planning a visit around the dining schedule.
- Freshwater eel is expensive throughout Japan due to supply constraints; the ¥2,500–¥5,000 pricing here is competitive for the quality.
Accessibility
The restaurant entrance has a small step. Seating is at standard-height tables with chairs. The interior is narrow and would be difficult to navigate with a wheelchair. Visitors with mobility requirements should call ahead to discuss access.
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Frequently asked questions
What is the difference between unaju and unadon?
Both are eel-over-rice dishes. Unaju is served in a lacquered box (jubako), which is considered the more formal and prestigious presentation. Unadon arrives in a ceramic bowl and is typically slightly less expensive. Nakaichi primarily serves unaju.
What is kabayaki style?
Kabayaki is the most common eel preparation in Japan: the eel is split, skewered, grilled over charcoal, steamed (in the Kanto/Tokyo tradition), then grilled again with a sweet-savory tare sauce of soy, mirin, and sake. The result is tender and glossy with a caramelised surface.
Is freshwater eel safe to eat raw?
No — freshwater eel (unagi) contains toxic blood proteins and is always cooked. The grilling and steaming process makes it completely safe and transforms its texture into the characteristic tender-flaky quality.
Can I eat here if I don't speak Japanese?
Yes. The menu is short and focused on a few preparations with clearly priced set options. Pointing at photographs or set-meal signs is sufficient for ordering. Staff are accustomed to visitors and are patient.