Okuniya Mambei: Kyoto's Top Unagi Restaurant Experience

Kyoto boasts numerous famous unagi (eel) restaurants, and I still cherish fond memories of dining at Unagi Hirokawa in Arashiyama a few years ago. During my recent business trip to Kyoto, a local friend strongly recommended Okuniya Mambei. This restaurant ranks first for unagi dishes in Kyoto on Tabelog, and after my visit, I can confidently say: it lives up to the hype! Highly recommended!

Location and Accessibility

Okuniya Mambei is conveniently located next to Nishiki Market, in the heart of the city's commercial district. This prime location makes it much more accessible compared to other renowned unagi restaurants.

📍 Japan, 〒604-8127 Kyoto, Nakagyo Ward, Kikuyacho, 錦小路上ル

Atmosphere and Reservation Process

Unlike many century-old establishments, Okuniya Mambei feels more like a cozy family-run eatery with a leisurely pace. Reservations are essential here. During my visit, I saw several walk-in customers politely turned away as the restaurant only serves lunch and has just 12 seats, which are typically fully booked in advance. Reservations can only be made by phone in Japanese, and the staff likely doesn't speak English. If you call, you'll probably hear "No English" before they hang up. It's best to ask your hotel concierge to make the booking for you, ideally about a week in advance. Also, check their hours on Google Maps as they're closed every Wednesday.

The Unagi Experience: Preparation and Waiting

Okuniya Mambei offers only one set meal: the "3 Ways to Enjoy Mambei's Eel" priced at 7000 yen, cash only. To ensure every guest enjoys the highest quality unagi, the eel is freshly grilled only after you arrive. This means a 20-minute wait after being seated, which adds a personal touch to the experience.

Upon entering, you're greeted with prepared tableware and three small side dishes. The pickled cucumbers were particularly delightful, showcasing the attention to detail even in the appetizers. I enjoyed these with a beer while waiting. According to Tabelog reviews, these side dishes can also be found in the adjacent market.

The Main Course: Unagi 3 Ways

The unagi itself was a delightful surprise. The skin was slightly crispy without being tough, grilled to perfection, with a subtly sweet flavor that wasn't overpowering. The secret sauce was exceptional! The rice, cooked in a traditional clay pot using new-crop rice from Shiga Prefecture, had a unique flavor. Personally, I prefer slightly drier rice with distinct grains, but paired with the tender eel and sauce, it was easily my top pick for unagi in Kyoto.

Here's a breakdown of the "3 Ways to Enjoy Mambei's Eel":

• Teishoku Style: The eel and rice are served separately, unlike most unagi dishes. This allows you to enjoy them individually or mix as you prefer, highlighting the deliciousness of both components.
• Donburi Style: The more traditional way, with the eel placed atop the rice and drizzled with the secret sauce. The balanced sweet and savory flavors were exceptional.
• Ochazuke Style: After enjoying the first two styles, some rice remains in the clay pot, forming a crispy layer. The staff scrapes this rice into a bowl, pours fresh green tea over it, and serves it as Ochazuke (Green Tea Over Rice). The tea's strong flavor pairs well with the remaining side dishes. Reactions among my friends were mixed, but I found it worth trying, though the plain unagi rice remained my favorite.
  

This meal was quite filling, leaving me satisfied for the rest of the afternoon. It's an experience I highly recommend for anyone visiting Kyoto. The attention to detail and quality at Okuniya Mambei truly make it a standout destination for unagi lovers.