1
Uotoku

Founded in 1912, this kappo eel restaurant has been in business for three generations. You can taste the domestic eel that is brought in daily from Yoshida Town in Shizuoka Prefecture, where eel farming is flourishing. In addition, in order to bring out the full flavor of the ingredients, the restaurant releases the eels into Imaichi's natural water pumped up from 30 meters underground and leaves them for about two days. The eel is not fed, and the mud and odor are removed, and the eel meat is then sealed.

The kabayaki on the restaurant's recommended "Unaju" is Kanto style, where the eel is cut open at the back and steamed in a seiro before being grilled. The meat is carefully deboned and slowly cooked over Kishu binchotan charcoal upon order, resulting in a fluffy texture. It is a perfect match with the rich sauce that has been added since the establishment of the restaurant and the rice made from Koshihikari rice produced in Nikko.

A private room made of cedar from Nikko Toshogu Shrine

The interior of the restaurant has a warm atmosphere with abundant use of cedar. In addition to the main building with table seating and a large hall, there is also an annex, "Eel's Nedoko," built to commemorate the restaurant's 100th anniversary.
This is a private room building with five Japanese and Western-style rooms, including a tatami room with a sunken kotatsu and a Western-style room with a terrace. This space is popular for its relaxed atmosphere, and is especially suitable for those who want to enjoy a luxurious menu, such as the "Uotokyu Set Meal," which includes unaju (eel stew) and five seasonal dishes.
The "Sugi" room is one of the most popular rooms. It is a purely Japanese-style room made from fallen cedar trees from Nikko's Toshogu Shrine, and is a perfect place to commemorate 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
• Sun. and Mon.
• 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

The main meat dish is Nikko HIMITSU pork, a tender and delicate meat raised in the subsoil water of the Nikko mountain range. The meat is cooked at a low temperature to lock in its flavor before being roasted and served with accompanying vegetables. On some days, the restaurant also offers venison from the local area, if it is in stock. Away from the hustle and bustle of the busy tourist areas along the highway, this Restaurant offers a relaxing and quiet atmosphere where you can savor the bounty of the land from season to season.

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)
• Wednesdays (closed once a month)
• Lunch course from 4,180 yen, Dinner course from 6,600 yen (reservation required)
• 0288-30-3239
• Free of charge