Why Do Japanese People Eat Eel in Summer?
If you’re looking for great unagi in Yokohama, this is the place to start.
In Japan, there’s a long-standing tradition of eating eel (unagi) during the hot summer months. As temperatures rise and the humidity becomes intense, many people turn to unagi as a way to boost energy and stamina.
Unagi is rich in nutrients like vitamins A and B, making it the perfect food to help fight off summer fatigue.
What Is “Doyo no Ushi no Hi”?
One of the most popular days to eat eel is called Doyo no Ushi no Hi (the Day of the Ox).
This period usually falls between late July and early August—the hottest time of the year in Japan. It has traditionally been seen as a time to take extra care of your health, as the extreme heat can easily wear you down.
Eating nourishing food like eel during this time is believed to help you stay strong through the summer.
The Story Behind the Unagi Tradition
Interestingly, this custom is said to have been popularized by Hiraga Gennai during the Edo period.
At that time, eel was considered to be in season during autumn and winter, so it didn’t sell well in summer. When an eel restaurant asked Gennai for help, he came up with a clever idea—promote eel on the Day of the Ox.
The campaign worked incredibly well, and over time, the habit of eating eel on this specific day became a nationwide tradition.
Where to Eat Unagi in Yokohama
If you’re visiting Yokohama and want to try authentic unagi, I highly recommend Kappo Kabayaki Yokohama Yasohachi Newoman Yokohama Ten.
Located inside NEWoMan Yokohama, right next to Yokohama Station, it’s very easy to access.
The original restaurant in Kannai has been around for over 100 years, and this branch carries on that long-standing tradition. The interior is spacious and comfortable, with carpeted floors and even private rooms—perfect if you want a relaxed dining experience.
What to Order: Unaju & Eel Liver
The must-try dish here is unaju—grilled eel served over rice.
The eel is incredibly tender and fluffy, layered generously over rice. The sweet and savory tare sauce pairs perfectly with every bite. Don’t forget to add a little sansho pepper—it gives a refreshing aroma and a slight kick that enhances the flavor beautifully.
As a side dish, I also recommend trying eel liver.
Eel liver is packed with nutrients and has a rich, unique taste. At Yasohachi, it’s simmered with sansho and served with egg yolk, creating a deep and satisfying flavor. It can sell out quickly, so it’s definitely worth ordering if available.
A Delicious Way to Survive Japan’s Summer
If you’re in Japan during the summer, trying unagi is more than just a meal—it’s a cultural experience.
And if you’re in Yokohama, Yasohachi is one of the best places to enjoy it.
A delicious way to beat the heat—just like the locals have been doing for centuries.
