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Nagoya Specialty "Hitsumabushi" — Enjoy Exquisite Eel in Three Ways
Known as a local gourmet of Aichi Prefecture and Nagoya, "Hitsumabushi".
This dish features fragrant grilled eel finely chopped and enjoyed with rice, characterized by its three ways to enjoy it.
This article will introduce the charm of Hitsumabushi, recommended ways to eat it, and information about famous restaurants in Nagoya!
What is Hitsumabushi? — A Bowl Full of Eel's Charm
1. Features of Hitsumabushi
Hitsumabushi is rice topped with finely chopped grilled eel, a delicacy intertwined with a special sauce.
The difference from regular "Unaju" is that you can enjoy three different tastes in one bowl!
The following sequence is the essence of enjoying Hitsumabushi.
2. Three Ways to Enjoy Hitsumabushi
- Eat it as is — Savor the direct taste of the fragrant eel and the sweet and savory sauce.
- Add condiments for a flavor change — Add green onions, wasabi, nori, etc., for a refreshing taste.
- Make it like ochazuke — Pour dashi over it and enjoy it like ochazuke.
Finally, finish with your favorite way of eating — this is the basic style of Hitsumabushi!
If You're Eating Hitsumabushi in Nagoya, Here Are the Recommended Famous Restaurants
1. Atsuta Houraiken (Atsuta Ward)
Famous as the birthplace of Hitsumabushi.
With over 140 years of history, the key is their secret sauce!
- Access: About 15 minutes by train from Nagoya Station
- Recommended Points: Richly flavored charcoal-grilled eel
2. Shirakawa (Multiple Locations in Nagoya)
A popular chain with several locations in Nagoya city.
With a refined taste, it's recommended for women and foreign tourists!
- Access: Locations available near Nagoya Station
- Recommended Points: Refreshing sauce and plump eel
3. Unafuji (Showa Ward)
Known for its hearty thick-cut eel.
Unlike the steamed style of Kanto, you can enjoy a crispy texture.
- Access: About 20 minutes by car from Nagoya Station
- Recommended Points: Juicy eel with a specially crafted sauce
Tips for Deliciously Enjoying Hitsumabushi
1. First, Savor the Sweet and Savory Sauce
Since the eel in Hitsumabushi is finely chopped, it mixes well with the rice.
First, take a bite as it is to enjoy the flavor of the sauce and the aroma of charcoal grilling!
2. Enhance the Flavor with Wasabi and Green Onions
Adding condiments transforms it into a refreshing taste.
Especially wasabi pairs excellently with the eel's fat!
3. Pour Dashi Over It for a "Eel Ochazuke" Experience
Finally, pouring dashi over it and eating it smoothly is the connoisseur's way.
The fragrant eel aroma perfectly matches with the refreshing dashi flavor!
Convenient Information for Travelers
1. Access to Nagoya
- From Tokyo: About 1 hour 40 minutes by Shinkansen
- From Osaka: About 50 minutes by Shinkansen
- From Kyoto: About 35 minutes by Shinkansen
2. Price Range for Hitsumabushi
- Typical Price: 3,500 yen to 5,000 yen (depending on the quality of eel)
- Affordable Places: Some places offer it for around 2,500 yen
3. Recommended Time to Visit
- Lunch: Often less crowded
- Dinner: Popular places may require tickets by evening
Summary and FAQs
Summary
- Hitsumabushi is a Nagoya specialty exquisite eel dish.
- Enjoy it in three ways (as is, with condiments, dashi ochazuke).
- Many famous restaurants in Nagoya city offer it alongside sightseeing.
- Lunchtime is recommended to avoid crowds!
FAQs
Q: What is the difference between Hitsumabushi and Unaju?
A: Hitsumabushi features finely chopped eel on rice, enjoyed in three different ways.
On the other hand, Unaju has eel placed whole on rice, typically eaten as is.
Q: What season is recommended for Hitsumabushi?
A: While eel is famous as a summer stamina food, winter eel with rich fat is also delicious, so it can be enjoyed all year round!
Q: Can foreigners enjoy it?
A: Of course! It's a popular dish among international travelers, and some restaurants offer English menus.
In Conclusion
When you visit Nagoya, be sure to try the local gourmet "Hitsumabushi".
Indulge in the luxurious eel dish that allows you to enjoy three different tastes in one go!
