| 鰻 | うなぎ | eel (esp. the Japanese eel, Anguilla japonica) |
| 鰻作 | うざく | dish of vinegared eel and cucumber |
| 鰻ざく | うざく | dish of vinegared eel and cucumber |
| 鰻巻き | うまき | skewered eel roasted and wrapped in fried egg |
| 鰻屋 | うなぎや | eel restaurant |
| 鰻丼 | うなどん | bowl of eel and rice (donburi) |
| うなぎ屋 | うなぎや | eel restaurant |
| 鰻筒 | うなぎづつ | eel trap |
| 鰻飯 | うなぎめし | eel kabayaki with rice |
| 鰻重 | うなじゅう | broiled eel served over rice a lacquered box |
| 鰻上り | うなぎのぼり | rapid promotion; soaring; going through the roof |
| 鰻登り | うなぎのぼり | rapid promotion; soaring; going through the roof |
| うなぎ上り | うなぎのぼり | rapid promotion; soaring; going through the roof |
| うなぎ昇り | うなぎのぼり | rapid promotion; soaring; going through the roof |
| うなぎ登り | うなぎのぼり | rapid promotion; soaring; going through the roof |
| 鰻丼 | うなぎどんぶり | bowl of eel and rice (donburi) |
| うなぎ丼 | うなぎどんぶり | bowl of eel and rice (donburi) |
| 鰻サキ包丁 | うなぎサキほうちょう | eel knife |
| 鰻裂き包丁 | うなぎさきほうちょう | eel knife |
| うなぎ裂き包丁 | うなぎさきほうちょう | eel knife |
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