Edogawa Kintetsu Nara

When I type in famous food in Nara, you will get a list of items like: persimmon leaf sushi, Kama steamed rice, green tea rice porridge, Japanese pickles, Miwa some, Tenri Ramen and Kudzu Udon. I wasn’t feeling any of the above list, so I decided to go for unagi instead

There were a couple of popular unagi restaurants in Nara, but I decided to go for the one without a queue and right next to the train station, so we would have ample time for our train to Kyoto. There are 2 outlets of Edogawa in Nara, and the more popular one is the Naramachi branch, which is located in a reformed 140-year-old Kimono shop. The one at the train station is set in a modern building on the shopping street right next to the train station. The entry to the restaurant is not too obvious, so you have to look out for the signs

The restaurant entrance is located right at the end of the alley, as you follow the signs, and you cannot miss this huge eel mascot at the front door

The restaurant is quite spacious with many seats for customers. We visited quite early, just before meal times, so the restaurant was quite empty

As Nara is famous for pickled vegetables, I ordered a plate to try, and it has a very interesting flavour profile. I was expecting the very salty umami flavours, but instead, a strong alcohol flavour hit my palate, and as you chew on the vegetable, you slowly get the savoury flavours

Edowaga uses 100% freshwater eels and practices the Tokyo style of preparing and grilling the eel. The eel here is less fatty and more healthy. I ordered the Ohitsumabushi, which is the set that can be eaten in 3 ways. First, please enjoy the dish as it is with a spoonful of rice and eel.
Next, add scallions and wasabi and enjoy the flavour of the added condiments with the eel and rice. Finally, add Suicha, our original mix of Japanese tea and broth, into the bowl of rice and Unagi. All 3 ways give a different flavour to the dish. The first way, you can taste the charred flavours and sweetness of the eel, while the 2nd way adds a punch of wasabi and spiciness from the scallions. The last method is the most comforting, with the warm broth adding a light dashi flavour to the dish. I have eaten the same dish at Man Man Singapore, and in comparison, I do like the Man Man version more

My nephew ordered the normal unagi bowl, in which the eel is placed on top of the rice, and we separately ordered the omelette and grilled eel innards. As the bowl does not come with the broth, it was even more obvious that the eel was quite dry; more sauce would be perfect. For flavour-wise, this version of the grilled eel has a very light and slightly sweet taste. It is very different from the ones in Singapore, where the eel is heavily drenched with sauce. Even for Man Man, where it is lightly sauced, the charred smoky flavour came through and gave the eel and very nice flavour. This charred flavour was missing in the Edogawa version

Overall, I can taste the freshness of the eel and other ingredients, however, the overall flavour profile was weak and missing some key points. However, it could be a representation of how the eel is cooked in this area and a flavour my palate is not used to, as I do see locals visiting them for meals

Address: Japan, 〒630-8125 Nara, Higashimuki Nakamachi, 6 奈良県経済倶楽部ビル 1階

Opening hours: 11.30 am to 3 pm and 5 pm to 8.30 pm ( 11 am to 8.30 pm on Sat and Sun)