うなぎのしお冨 — Restaurant in Uji

店铺氛围与第一印象（＾∇＾）

从JR六地藏站步行数分钟，就能找到这家只有十个座位的隐藏版宝藏——うなぎのしお冨。木质外观低调而温暖，水槽里活鳗悠游，厨师现点现杀、现串、现烤，炭火香气扑面而来，一切都在告诉你：耐心等待绝对值得。

「蒲烧鳗鱼饭」——焦香酱汁与绵密口感

招牌蒲烧鳗鱼饭表面覆上一层自家秘制酱汁，经过备长炭高温反复翻烤，形成诱人的琥珀色糖衣。外皮微脆，鱼肉柔若云絮，酱汁融入米饭每一粒，甜、咸、鲜交织，满足感爆棚。

「白烧鳗鱼饭」——极致原味的纯净

白烧则完全不刷酱，仅撒海盐，入口能品出鳗鱼本身丰富的油脂与清甜；配一抹新磨山葵和少许淡口酱油，滋味清透而层次分明，与蒲烧形成鲜明对比，却同样精彩。

精致小菜与烤鳗肝

作为老字号川鱼店，这里的配菜也毫不逊色： • 鳗肝串：淡淡苦香与油脂甘甜并存，堪称下酒绝配。 • 柴鱼高汤玉子烧、虾豆甘煮、昆布卷等，一一精巧登场，为整桌增添季节感与和风雅趣。

清酒搭配

冰镇纯米清酒入口脆爽，米香与轻微旨味将鳗鱼的油脂感完美平衡，让每一口饭都更显回味悠长。

匠心、款待与体验

店主四十余年如一日守着炭炉，对火候的把控近乎艺术；他还会与客人闲聊、分享鳗鱼知识。若时间充裕，你甚至可以报名亲手「捉鳗・串鳗・烤鳗」体验课程，对传统技艺有更深体会。

总结

凭借 Google 4.6 分的高评价 与京都本地食客的口口相传，うなぎのしお冨早已超越一般鳗鱼饭店：它是工作坊，也是舞台，更是一场关于匠人精神与京都待客之道的微型展演。无论是酱香四溢的蒲烧，还是纯净鲜美的白烧，再配一串鳗肝和一杯清酒，你都会在这一口口米饭间，深刻体会到“串打三年、裂き八年、烧き一生”的真谛。 ——————————————————————————

A short walk from JR Rokujizō Station hides a ten-seat treasure called Unagi no Shiotomi, a 45-year-old river-fish shop whose tiny dining room turns out some of the most soulful eel in Kyoto. Fresh eels thrash in tanks by the entrance; once you order, the chef dispatches, fillets, skewers and charcoal-grills them on the spot, so a little patience is repaid with unforgettable depth of flavour.  

Setting & First Impressions

The shop fronts a retro wooden façade on Uji’s old shopping street, its orange sign simply reading しお冨. Inside, a single counter and low tables create an intimate feel—perfect for watching the grill master at work while local TV murmurs in the corner. Seating is famously limited to about ten, so reservations are wise. 

The Kabayaki Bowl – Smoke, Tare & Velvet

Our grilled-eel rice (kabayaki don) arrived gleaming under a lacquer of house tare that caramelises into a mahogany sheen over binchō-tan heat. The skin crackled, the flesh stayed cloud-soft, and every grain of rice soaked up sweet soy, mirin and rendered fat. It is precisely the “串打ち三年、裂き八年、焼き一生” mantra that the Kyotopi article praises—skewering, filleting, then a lifetime mastering the fire.  

The Shirayaki Bowl – Purity of Eel

Next came shirayaki, grilled without sauce so the eel’s natural oils sang against nothing more than flaky sea salt, freshly grated wasabi and a dash of light soy. The contrast with the kabayaki is striking: one bowl sings jazz, the other performs a minimalist concerto, yet both share the same perfectly judged char.  

Irresistible Small Plates

Shiotomi is still a river-fish deli at heart, so the meal is flanked by a procession of delicate sides: pillowy dashimaki tamago, sweet-savory ebi-mame, glossy kombu rolls, and, most memorably, a skewer of eel liver whose faintly bitter richness cleanses the palate for the next bite of rice. These garnishes—celebrated in multiple local reviews—elevate the set into a full kaiseki-like experience.   

Sake Pairing

A chilled cup of Junmai sake proved the ideal companion: its crisp rice notes cut through the eel’s lacquered fat, while a whisper of umami echoed the char on the skin. Several guests on Tripadvisor recommend the same pairing, and we can only agree—the combination feels almost inevitable once tried. 

Craft, Hospitality & Experience

Owner-chef Mr. Shiomi has grilled eel for over four decades and still finds time to chat warmly with diners between turns of the skewers. For the adventurous, the shop even offers a hands-on “catch, skewer and grill your own eel” workshop—an interactive ritual highlighted by local media and the Uji tourism board.  

Verdict

With a Google rating of 4.6 from more than 100 reviews and a loyal local following, Unagi no Shiotomi transcends the usual unagi joint: it is both workshop and stage, where craftsmanship, theatrics and Kyoto hospitality converge in a single lacquered box of rice. Whether you crave the deep umami of kabayaki, the pristine elegance of shirayaki, or the honest pleasure of liver skewers washed down with crisp sake, this pocket-sized shop delivers a masterclass in eel—one bite...

A small shop/restaurant ran by an elderly duo.

They welcomed us in quite early in the morning. The menu was pictures so we had no issues despite not speaking Japanese.

We ordered the set that came with a little bit of everything and enjoyed most of small bites, finishing with the unagi. It was a nice comfort meal in a...

✨京都宇治にある鰻屋さんへ再訪しちゃった件✨

少し前にも訪れた、宇治市の六地蔵駅近くにある『うなぎのしお富』さんへうさぎさんと再訪〜っ🥰💕💕💕

いやぁ〜ほんまにめっちゃ幸せ時間をありがとう〜っ💕💕💕

スーパーカー好きな大将、 と肝っ玉かぁちゃんの女将さん、お2人お人柄も大好き。

友達と止まらない弾丸トーク中も、美味しさに口も手も止まり、美味しさを噛み締めタイム🥰

こんな幸せないわ〜💕💕💕

身がふわ、革パリ、炭の香ばしい香り、絶妙なタレに丁度良いご飯炊き具合。

付け合せの昆布巻、八幡巻き、お新香、そういや京都出身の父が八幡巻き好きだったな🥳

本日もごちそうさまでしたっ！

近々TV出演もされるそう。 行かれる時は必ず予約をおすすめ致します。

📝店舗前で、川魚のお惣菜も販売されていますよ。

‎ܾ ܾ 𖥧𓇣𖦥𖥧𖥣‎ܾ ܾ 𖥧𓇣𖦥𖥧𖥣‎ܾ ܾ 𖥧𓇣𖦥𖥧𖥣

現在時間を変更されている可能性もあります。必ず先に確認予約をして下さいね。

‎ܾ ܾ 𖥧𓇣𖦥𖥧𖥣‎ܾ ܾ 𖥧𓇣𖦥𖥧𖥣‎ܾ...