Tradition Spanning 300 Years：Honke Shibato's Unagi
Experience the Essence of Osaka Through Honke Shibato's Unagi – A Culinary Journey That Transcends Time.
In the heart of Osaka's bustling business district, nestled within a dedicated building, lies the venerable Honke Shibato.
For over three centuries, this esteemed establishment has perfected the art of preparing unagi (freshwater eel) – a delicacy that locals affectionately refer to as "Osaka Mamushi." But what exactly is "Osaka Mamushi," you ask? It's none other than the beloved unadon, a dish where tender eel is steamed between layers of rice, resulting in a sublime culinary experience.
The story of Honke Shibato begins around the Keio era (approximately 300 years ago) when the founder, a fish merchant, presented river fish to Shogun Yoshimune Tokugawa. Impressed by the quality, the Shogun encouraged the establishment of a restaurant named "Shibato" near Osaka Castle. And so, the legacy began.
At Honke Shibato, simplicity reigns supreme. Their signature dish, Shirayaki (grilled unagi), features plump, perfectly cooked eel served with a special soy-based sauce, freshly grated wasabi, and daikon radish. The secret lies in sourcing the finest domestic eel available that day, as each one varies in taste and texture based on the season and origin. The skilled artisans masterfully adjust their grilling technique to ensure the eel's natural flavors shine through.
For a refined treat, indulge in the Hachiman Maki (eel-wrapped burdock root). Delicately boiled burdock is enveloped by tender, subtly sweet unagi, creating a harmonious balance of flavors. Pair it with sake or shochu for an unforgettable dining experience.
While the classic Osaka Mamushi remains a crowd favorite, don't miss the Shibato-style Unadon. This multi-layered delight allows you to savor unagi in three distinct stages: first as is, then with condiments like wasabi and green onions, and finally, drizzled with a refined Osaka-style dashi broth. The transformation in taste with each step is nothing short of remarkable.
Honke Shibato spans multiple floors, offering a variety of seating options. Whether you prefer traditional tatami mats, cozy tables, or private rooms, the attentive service and warm ambiance make every visit memorable. Be sure to reserve in advance, as both lunch and dinner tend to sell out quickly. And remember, cash is king – credit cards are not accepted.
Name: Honke Shibato
Address: 2-5-2 Koraibashi, Osaka City, Osaka Prefecture
5 minutes walk from Yodoyabashi Station on the Subway Midosuji Line and Keihan Railway
5 minutes walk from Kitahama Station on the Sakaisuji Subway Line and Keihan Railway
Closed: Saturdays, Sundays, and holidays (please call ahead for any changes)
In the heart of Osaka's bustling business district, nestled within a dedicated building, lies the venerable Honke Shibato.
For over three centuries, this esteemed establishment has perfected the art of preparing unagi (freshwater eel) – a delicacy that locals affectionately refer to as "Osaka Mamushi." But what exactly is "Osaka Mamushi," you ask? It's none other than the beloved unadon, a dish where tender eel is steamed between layers of rice, resulting in a sublime culinary experience.
The Origins of Honke Shibato
The story of Honke Shibato begins around the Keio era (approximately 300 years ago) when the founder, a fish merchant, presented river fish to Shogun Yoshimune Tokugawa. Impressed by the quality, the Shogun encouraged the establishment of a restaurant named "Shibato" near Osaka Castle. And so, the legacy began.
Unagi: A Symphony of Flavors
At Honke Shibato, simplicity reigns supreme. Their signature dish, Shirayaki (grilled unagi), features plump, perfectly cooked eel served with a special soy-based sauce, freshly grated wasabi, and daikon radish. The secret lies in sourcing the finest domestic eel available that day, as each one varies in taste and texture based on the season and origin. The skilled artisans masterfully adjust their grilling technique to ensure the eel's natural flavors shine through.
The Elegant Hachiman Mak
For a refined treat, indulge in the Hachiman Maki (eel-wrapped burdock root). Delicately boiled burdock is enveloped by tender, subtly sweet unagi, creating a harmonious balance of flavors. Pair it with sake or shochu for an unforgettable dining experience.
Honke Shibato's Unique Unadon
While the classic Osaka Mamushi remains a crowd favorite, don't miss the Shibato-style Unadon. This multi-layered delight allows you to savor unagi in three distinct stages: first as is, then with condiments like wasabi and green onions, and finally, drizzled with a refined Osaka-style dashi broth. The transformation in taste with each step is nothing short of remarkable.
A Tranquil Oasis in the Business Hub
Honke Shibato spans multiple floors, offering a variety of seating options. Whether you prefer traditional tatami mats, cozy tables, or private rooms, the attentive service and warm ambiance make every visit memorable. Be sure to reserve in advance, as both lunch and dinner tend to sell out quickly. And remember, cash is king – credit cards are not accepted.
Location and Access
Name: Honke Shibato
Address: 2-5-2 Koraibashi, Osaka City, Osaka Prefecture
5 minutes walk from Yodoyabashi Station on the Subway Midosuji Line and Keihan Railway
5 minutes walk from Kitahama Station on the Sakaisuji Subway Line and Keihan Railway
Closed: Saturdays, Sundays, and holidays (please call ahead for any changes)
