1
Uotoku

Founded in 1912 (the first year of the Taisho era), this eel restaurant has been passed down through four generations. Here, you can savor domestic eel delivered daily from Yoshida Town in Shizuoka Prefecture, a region renowned for its thriving eel farming industry.Furthermore, to fully bring out the natural umami of the eel, the restaurant soaks it in natural spring water from Imaichi—drawn from 30 meters underground—and leaves it for about two days. By not feeding the eels during this time, the mud and any unpleasant odors are thoroughly removed, resulting in firm, flavorful eel meat.

The grilled eel served on the restaurant’s signature “Unaju” is prepared in the Kanto style: the eel is split down the back, steamed in a bamboo steamer, and then grilled. The carefully deboned flesh is slowly grilled over Kishu Bincho charcoal only after an order is placed, resulting in a plump and tender texture.It pairs perfectly with the rich, deep-flavored sauce—which has been continuously replenished since the restaurant’s founding—and rice made with “Yudai 21” rice from Nikko.

Local Guide
Supporters

You can eat really delicious eel! The crispy, savory skin and fluffy, juicy meat are nothing to speak of, thanks to the charcoal grill!

A private room made of cedar from Nikko Toshogu Shrine

The interior features abundant cedar wood, creating a warm and inviting atmosphere. In addition to the main building, which offers table seating and a large banquet hall, there is also an annex called “Unagi no Nedoko,” built to commemorate the restaurant’s 100th anniversary.
This is a private dining wing featuring five rooms that blend Japanese and Western styles, including tatami rooms with sunken hearths and Western-style rooms with terraces. It’s highly regarded for its serene dining atmosphere and is the perfect choice when you want to savor luxurious dishes like the “Uotoku Set Meal,” which includes an unagi rice bowl and five seasonal side dishes.
Among these, the “Sugi” room is particularly popular. Built in a traditional Japanese style using fallen cedar trees from the avenue at Nikko Toshogu Shrine, it’s the perfect memento of your trip to Nikko.

Uotoku

• 467 Imaichi, Nikko City, Tochigi Prefecture MAP
• 5 minutes walk from JR Imaichi Station
  10 min. walk from Tobu Railway Kami-Imaichi Station and Shimo-Imaichi Station
• 11:00-14:00(L.O.13:00), 17:30-21:00(L.O.20:00)
  The restaurant closes when all the eels are sold out.
• Mondays and the 3rd Sunday of the month
• 0288-21-0131
• Free of charge
• Reservations: Reservations required at least one day in advance for the annex, "Eel's Nedoko

2
Kitchen Fuji

The famous yakiudon noodles served in an iron skillet.

A Western-style restaurant that has been a local favorite for half a century, it was replaced in 2007 and relocated from the Nikko Station area to the Imaichi area, but the flavor inherited from the previous generation has not changed. The restaurant's standard menu items such as omelette rice are also popular, but the specialty is yakiudon (fried udon noodles) served in an iron skillet. Udon noodles are stir-fried with simple ingredients such as ground meat and cabbage, and topped with a seasoned egg and butter. When soy sauce is added and mixed in, it melds with the butter to create an irresistible aroma. The hot iron pot also gives the udon noodles a delicious aroma as they cook to a golden brown.

Yaki spaghetti with original sauce is also popular!

The grilled spaghetti, also served in an iron skillet, is another popular dish. When the spaghetti is brought to the table, a raw egg is cracked in the center of the spaghetti. After stirring without a pause, add a dash of homemade raayu (Chinese chili oil) and stop when the egg is half-cooked. You will enjoy the hot taste and aroma. The seasoning sauce has a complex flavor and was prepared especially for this menu item. The salad dressing that comes with the set is also homemade. The reason why the restaurant has been loved for so long is that they spend their regular holidays preparing the sauce.

Kitchen Fuji

• 28-5 Honmachi, Imaichi, Nikko City, Tochigi Prefecture MAP
• Approx. 20 min. walk or 5 min. drive from JR Imaichi Stn. or Tobu Railway Shimo-Imaichi Stn.
• Monday, Tuesday, Thursday 11:30 a.m. to 3:00 p.m.
  Wednesday and Friday 11:00-14:00, 18:30-21:00
  Saturday 11:30-14:30, 17:00-21:00
• Sunday
• 0288-22-2263
• Free of charge

3
Tsukejiru Udon Akutsu

A restaurant where you can enjoy handmade udon noodles made from barley

This handmade udon noodle restaurant is open only for lunch. When ordering, you first choose the type of noodle. You can choose either the thicker "Shiro Udon" with a strong texture, the rare "Barley Kuro Udon" made with barley, or the "Aimori," which is a combination of both. The "Barley Black Udon" has an edge like buckwheat noodles, with a strong texture and a smooth texture. Next, choose your favorite dipping sauce from "mushroom soup," "meat soup," "duck soup," or "black curry dipping sauce. The soup stock uses about 10 different kinds of broth, including Hokkaido root kelp, to enhance the flavor of the noodles.

The interior of the restaurant has an antique café-like atmosphere.

The owner opened the restaurant in 2009 after retiring and using his soba noodle making skills, which had been a hobby of his for over 20 years. The rarity and deliciousness of his udon noodles made with barley gained him a good reputation by word of mouth, and many people from far and wide began to visit. The wife of the owner, who runs the restaurant with her husband, enjoys making stained glass windows, and her beautiful works are placed here and there in the restaurant. The atmosphere is like an antique café, where you can savor delicious udon noodles while enjoying a relaxing time.

Tsukejiru Udon Udon Akutsu

• 237-6 Yoshizawa, Nikko-shi, Tochigi MAP
• 20 min. walk or 5 min. drive from JR Imaichi Station or Tobu Railway Shimo-Imaichi Station
• 11:00～14:00
• Sunday–Tuesday
• 0288-22-3144
• Free of charge

4
Fanbek Naoto

Enjoy vegetables grown in Nikko with French cuisine

This quaint French restaurant is tucked away in a residential area. The owner-chef honed his skills at famous French restaurants in Gunma and Tokyo before opening his own restaurant in his hometown, the former Imaichi City (now Nikko City), in 2000. The dishes are rich in vegetables, allowing diners to experience the richness of Nikko's ingredients. The creme made with seasonal vegetables, served as an amuse for the lunch course, is the chef's specialty. The harmony of the mousse-like crème and the clear consommé gelée is exquisite. Many Guest/customers come to the restaurant for this dish.

Local brand pork cooked at low temperature

For the main meat course, you can enjoy “Roasted Pork,” known for its tender and delicate texture. The meat is slow-cooked at a low temperature to lock in its natural umami before being roasted, and it pairs perfectly with the accompanying vegetables. Additionally, on days when it’s available, the restaurant offers dishes made with locally sourced venison.This restaurant offers a chance to savor the seasonal bounty of the region while relaxing in a peaceful, tranquil setting, away from the hustle and bustle of the tourist-crowded highway.

Funbek Naoto

• 60-1 Segawa, Nikko-shi, Tochigi MAP
• 7 min. walk from Tobu Railway Shimo-Imaichi Stn.
• 12:00 - 15:00 (L.O. 13:30), 18:00 - 21:30 (L.O. 19:30)
• Wednesday, Thursday
• Admission Fee: Lunch courses start at 4,500 yen (tax included); dinner courses start at 6,900 yen (tax included) (Reservations required). *A 5% service charge applies separately.
• 0288-30-3239
• Free of charge