1
Uotoku

Founded in 1912 (the first year of the Taisho era), this eel kappo restaurant has been running for four generations. You can enjoy domestic eel sourced daily from Yoshida Town in Shizuoka Prefecture, where eel farming is thriving. Furthermore, to fully bring out the flavor of the ingredients, the restaurant releases the eels into natural Imaichi water drawn from 30 meters underground for about two days. They are not fed, which thoroughly removes any mud or odors and firms up the eel meat.

The kabayaki served in the restaurant's recommended "Unaju" (eel over rice) is prepared in the Kanto style, where the eel is split along the back, steamed in a steamer, and then grilled. The meat, which has been carefully deboned, is grilled slowly over Kishu Binchotan charcoal after the order is placed, resulting in a fluffy texture. It pairs perfectly with the rich, deep sauce that has been topped up since the restaurant's founding, as well as the rice made with Nikko-grown Yudai 21.

Local
Supporter

You can eat truly delicious eel here! The skin is crispy and fragrant because it is charcoal-grilled, and the meat is fluffy and juicy—it's simply perfect!

There is also a private room made from cedar wood from Nikko Toshogu Shrine.

The interior has a warm atmosphere that makes abundant use of cedar. In addition to the main building, which has table seating and a large hall, there is also an annex called "Unagi no Nedoko" built to commemorate the 100th anniversary of the opening.
This is a private room building with five Japanese and Western-style rooms, including tatami rooms with sunken kotatsu tables and Western-style rooms with terraces. It is well-regarded for allowing guests to dine in a relaxed mood, and it is a space you should especially use when you want to enjoy luxurious menu items like the "Uotoku Teishoku," which includes an eel bowl and five seasonal dishes.
Among these, the "Sugi" (Cedar) room is particularly popular. It is built in a purely Japanese style using fallen trees from the cedar avenues donated by Nikko Toshogu Shrine, making it perfect as a memento of your trip to Nikko.

Uotoku

• 467 Imaichi, Nikko City, Tochigi Prefecture MAP
• Approx. 5-minute walk from JR Imaichi Station
  Approx. 10-minute walk from Tobu Railway Kami-Imaichi Station/Shimo-Imaichi Station
• 11:00–14:00 (L.O. 13:00), 17:30–21:00 (L.O. 20:00)
  *Closes once the eel stock runs out
• Mondays and the 3rd Sunday
• 0288-21-0131
• Free
• Reservations: Required by the day before for the annex "Unagi no Nedoko"

2
Kitchen Fuji

The signature baked udon served in an iron skillet.

A Western-style restaurant that has been a local favorite for half a century. The business was passed down to the next generation in 2007, and while it relocated from the Nikko Station area to the Imaichi area, the flavors inherited from the previous owner remain unchanged. While classic menu items like omurice are popular, the signature dish is the "yaki udon" (stir-fried udon) served in an iron skillet. The udon is stir-fried with simple ingredients like ground meat and cabbage, then topped with a seasoned egg and butter. When you drizzle soy sauce over it and mix, it melts with the butter to create an irresistible aroma. Thanks to the piping hot iron skillet, you can also enjoy the savory, toasted flavor of the noodles.

The baked spaghetti with original sauce is also popular.

The "yaki spaghetti" (stir-fried spaghetti), also served in an iron skillet, is equally popular. When it arrives at your table, make a well in the center and crack in a raw egg. Stir it immediately, drizzle in some homemade chili oil, and stop once the egg is soft-boiled. You can fully enjoy the piping hot deliciousness and savory aroma. The sauce has a complex flavor and is prepared specifically for this dish. The dressing for the accompanying salad is also homemade. The reason this labor-intensive deliciousness has been loved for so long is that they even spend their days off on preparation.

Kitchen Fuji

• 28-5 Imaichi Honcho, Nikko City, Tochigi Prefecture MAP
• Approx. 20-minute walk or 5-minute drive from JR Imaichi Station or Tobu Railway Shimo-Imaichi Station
• Mon, Tue, Thu 11:30–15:00
  Wed, Fri 11:00–14:00, 18:30–21:00
  Sat 11:30–14:30, 17:00–21:00
• Sunday
• 0288-22-2263
• Free

3
Tsukejiru Udon Akutsu

A restaurant where you can enjoy hand-kneaded udon made with barley.

A hand-made udon restaurant open only for lunch. When ordering, first choose the type of noodle. Select from the thick, firm "white udon," the rare "barley black udon" made with barley, or the "aimori" which allows you to enjoy both. The "barley black udon" has sharp edges like soba, with a firm chew and a smooth texture as it goes down. Next, choose your dipping sauce from options such as "mushroom broth," "meat broth," "duck broth," or "black curry dipping sauce." The broth for the dipping sauce uses about 10 ingredients, including Hokkaido kelp, to further enhance the flavor of the noodles.

The interior has the atmosphere of an antique cafe

After retiring, the owner opened the shop in 2009, utilizing the soba-making skills he had practiced as a hobby for over 20 years. The rarity and deliciousness of his barley udon spread by word of mouth, attracting many visitors from afar. His wife, who helps run the shop with him, enjoys making stained glass, and her lovely works are displayed throughout the interior, adding to the charm. You can enjoy delicious udon while relaxing in an atmosphere reminiscent of an antique cafe.

Tsukeru Udon Akutsu

• 237-6 Yoshizawa, Nikko City, Tochigi Prefecture MAP
• 20-minute walk or approx. 5-minute drive from JR Imaichi Station or Tobu Railway Shimo-Imaichi Station
• 11:00–14:00
• Sun–Tue
• 0288-22-3144
• Free

4
Finbec Naoto

Enjoy Nikko-grown vegetables prepared in French style

A charming, hidden French restaurant nestled quietly in a residential area. The owner-chef honed his skills at famous French restaurants in Gunma and Tokyo before opening his own in his hometown of the former Imaichi City (now Nikko City) in 2000. The dishes are rich in vegetables, allowing you to experience the abundance of Nikko's local ingredients. The seasonal vegetable creme served as an amuse-bouche in the lunch course is the chef's specialty. The harmony between the mousse-like creme and the clear consommé jelly is exquisite, and many customers visit specifically for this dish.

High-quality local brand pork cooked at low temperature

For the main meat dish, you can enjoy "roast pork" with its tender and delicate texture. The flavor of the meat is locked in using low-temperature cooking before it is roasted and served, making it a perfect match for the accompanying vegetables. Additionally, depending on availability, they sometimes offer dishes made with locally sourced venison. It is a restaurant where you can enjoy the seasonal bounty of the land while relaxing in a quiet space, away from the hustle and bustle of the tourist-filled streets.

Finbec Naoto

• 60-1 Segawa, Nikko City, Tochigi Prefecture MAP
• Approx. 7-minute walk from Shimo-Imaichi Station on the Tobu Railway
• 12:00–15:00 (L.O. 13:30), 18:00–21:30 (L.O. 19:30)
• Wednesdays and Thursdays
• Admission: Lunch course from 4,500 yen (tax included), Dinner course from 6,900 yen (tax included) (reservation required) *Separate 5% service charge applies
• 0288-30-3239
• Free