Kawatoyo Honten

Kawatoyo Honten has been part of Narita’s Omotesando since 1910. This roughly 800-metre approach links the railway stations with Naritasan Shinshoji Temple. The wooden building that welcomes diners today dates from 1917 and retains the feel of an old Japanese inn, although it has been adapted for safety and comfort. At the entrance, eel preparation is part of the restaurant’s everyday scene: the technique is visible, not hidden in the kitchen.

The restaurant describes its method in three steps: cut, steam and grill. Eel is served over rice with a sweet-savoury sauce that the business says has been replenished since it was founded. The aim is tender, moist flesh with a charred surface. The official menu also lists shirayaki, grilled without sauce, and eel wrapped in omelette. Prices and dishes can change, so check the menu available when you visit.

Narita was known for unagi in the Edo period, when pilgrims to the temple supported inns and eating houses. Omotesando still preserves part of that commercial streetscape and makes it easy to combine lunch, shopping and a temple visit without a car. Kawatoyo has seating across several floors, including Japanese-style rooms; the tourism association says it can accommodate groups and families. On busy days, however, the queue can take up a significant part of the visit.

Visitors often praise the soft texture, smoky aroma and chance to watch the kitchen work; long waits also come up frequently. The restaurant is about an eleven-minute walk from JR Narita and Keisei Narita stations and has no dedicated parking. Its website lists hours of 10 am to 5 pm, with last orders at 5 pm, and notes possible seasonal closing days. If you have a train or flight, allow extra time or consider takeaway.