Enjoy Unagi in Nakasu, Fukuoka: Why Unagi Yondaime Kikukawa Nakasu Haruyoshi Is Recommended

At Unagi Yondaime Kikukawa, eels are dressed and skewered in-house, then grilled over charcoal only after an order is placed. Freshly dressed eel has tender, fluffy flesh with no fishy smell, and grilling it quickly at high heat crisps the surface and concentrates the eel’s natural umami. This draws out the eel’s flavor to the fullest, letting you enjoy it at peak freshness.
The combination of their secret tare sauce, passed down since their founding, and the rich fat of high-quality eel is truly exceptional. While you wait for your meal, being able to watch the cooking process in the live kitchen is another special pleasure unique to Kikukawa.
Kikukawa’s attention to detail extends to the dishware as well. Their signature Ippon Unagi is served in a dedicated vessel custom-ordered from a kiln with a history dating back to the Edo period. With excellent heat retention, it helps keep the freshly grilled eel hot all the way to your table.

What surprises many people the first time they see Unagi Yondaime Kikukawa’s eel is its size. Carefully selected by the discerning eye of a long-established wholesaler that supplies eel to many renowned restaurants, they use thick, one-size-larger-than-usual eels to create the ideal texture. Even when grilled over intense heat, the flesh does not shrink, and the rich, silky fat is outstanding.
The skin is crisp and fragrant, while the flesh is fluffy and tender, creating a perfect balance. With every bite, you can feel the harmony born from top-quality eel and the delicate skill of expert craftsmen.

The interior is a clean, modern Japanese space that feels welcoming even for first-time visitors. From the table seats, you can see the river outside the windows and enjoy a comfortable meal while taking in the view. The counter seats face the live kitchen, and many guests praise the experience of watching the cooking and connecting with Japanese food culture. Riverside private rooms (table seating and sofa seating) as well as fully private rooms are also available, making it ideal for those who want to spend special time in a calm atmosphere.

This unaju features their signature Ippon Unagi, made by grilling a carefully selected eel whole. You can indulge in the ultimate combination of crisp, fluffy, and melt-in-your-mouth textures, along with the concentrated umami of rich fats sealed inside, and enjoy every ounce of what the finest eel has to offer.

Hakata Mentaiko Hitsumabushi (Grilled Eel with Spicy Cod Roe), where mildly spicy mentaiko pairs perfectly with eel grilled in a sweet-and-savory tare sauce, is a limited dish available only at the Nakasu Haruyoshi location in Fukuoka.
The impactful presentation, with a whole piece of Hakata’s famous mentaiko placed on top of hitsumabushi, is sure to become a memorable part of your trip. Enjoy it as is, add condiments, or pour tea over it for a different finish, and experience flavors unlike those of standard hitsumabushi.

If you want something a little different from kabayaki, White Grilled Eel (no sauce) is recommended. Grilled with expert skill, the skin turns crisp and aromatic, creating an exceptional texture.
Because it is simple, you can fully appreciate the natural flavor of high-quality eel, making it irresistible for eel lovers. Enjoy it with your choice of seasonings, such as white soy sauce, salt, or wasabi.

Hitsumabushi, a well-known Nagoya specialty, features plenty of finely chopped kabayaki eel spread generously over rice in an ohitsu (rice tub). It is delicious as is, with condiments, or with tea poured over it, offering many ways to enjoy it in a single dish.

With a view of the Nakagawa River and a spacious, calm interior, it is an easy place to use for many kinds of occasions. Private rooms are also available, making it simple to choose the right setting. It works well for a wide range of situations, including family meals, dates, anniversaries, and group gatherings.

Around meal times, visits tend to overlap both at lunch and dinner.
It can be especially crowded on weekends, during holiday periods, and at dinner, so it is reassuring to shift your time a bit or check the situation in advance.

As a guideline, expect around 5,000-6,000 yen for lunch and around 8,000-10,000 yen for dinner, centered on eel dishes.
With multiple payment options available, including credit cards and e-money, confirming in advance will make your visit smoother.

Because it is a popular restaurant, if you want to secure a seat during busy hours, it is reassuring to consider making a reservation before you visit.