Michelin-recommended & locally beloved: Taipei’s top 6 must-try unagi rice bowls

By MOOK Scenic Spots Chen Wenlin, compiled and reported
 
The Japanese believe that the most refreshing and energy-replenishing dish is unagi (eel), and Taiwan has long been an important producer of eel. The irresistible flavor and unique texture of grilled eel always make mouths water. Now, you don’t have to go to Japan to enjoy unagi rice—many specialty unagi rice restaurants have set up flagship stores in Taiwan. Don’t miss these six popular spots for authentic and delicious fresh unagi rice!

1. Kokurary

When it comes to unagi rice, you’re likely familiar with the Michelin-recommended, century-old unagi restaurant “Tasukean” from Kitakyushu, Japan—a popular spot known for its long queues. Its first overseas branch, named “Kokurary,” has landed in Taipei’s Eastern District. The eel is grilled to perfection with mastery, and “Kokurary” in Taiwan carries on the century-old unagi grilling techniques to ensure an authentic taste, serving up fresh and delicious unagi rice to every guest. It’s always praised by unagi rice lovers.

【Info】
Kokuraya
Address: No. 27, Lane 280, Guangfu S. Rd., Da’an Dist., Taipei City
Business hours: Mon–Sun, 11:00–15:00, 17:00–21:00
Contact: 02-2721-8555
*From July 25, 2017: Buy one unagi rice, get one free (details subject to store policy)
 

2. Hizenya

Located in Zhongshan District, Taipei, the long-established unagi rice shop “Hizenya” is loved by many gourmets for its great taste at reasonable prices, often drawing long lines outside the door. If you want to try highly-rated, delicious unagi rice, don’t miss this place.

【Info】
Hizenya
Address: No. 13-2, Lane 121, Sec. 1, Zhongshan N. Rd., Zhongshan Dist., Taipei City
Business hours: 11:00–14:30, 17:00–21:00; closed on Mondays
Contact: 02-2561-7859
 

3. Nihonbashi Tamai Unagi-ten

The unagi rice at “Nihonbashi Tamai” is also a premium delicacy not to be missed by unagi lovers. The head chef of “Nihonbashi Tamai,” Yasuhiro Tamai, previously served as head chef at several five-star hotels. Later, he began experimenting with cooking his favorite natural ingredient—starry grouper—in different ways. After three years of trial, frustration, and failure, he finally developed a mouthwatering premium unagi rice. This labor-intensive creation is simply irresistible.