Hitsumabushi Eel Cuisine

Nagoya city

Served in ohitsu instead of oju—that’s Nagoya style!

The Japanese simply love eel, and eel plays a leading role in the regional cuisine of Nagoya. The regional dish of white rice topped with grilled eel, soy-based sauce, and spices such as Japanese pepper is known as hitsumabushi. How does this different from eel-with-rice dishes (unaju) served elsewhere? The difference is in the serving vessel, the size of the slices of eel, and the method of eating. Although the basic flavor is similar, many Japanese will tell you they prefer hitsumabushi over unaju and other similar eel dishes. Let's take a closer look at its distinctive features.

Season it however you like! Finish up with ochazuke.

The names of the various white rice dishes topped with grilled eel differ mainly depending on the serving vessel used. If the square lacquered tableware known as oju is used, it is called unaju. If the largish ceramic bowl known as don is used, it is called unadon. If the circular vessel known as ohitsu is used, it is called hitsumabushi. Compared to unaju, the eel in hitsumabushi is sliced more finely, making it easier to eat. It’s also accompanied by a set of condiments such as wasabi, Japanese pepper, and seaweed, so you can arrange the flavors as you prefer. You eat the first part as it comes, but when about one-third remains, it is common to transfer it to a bowl, pour over ochazuke green tea and rice, and finish it like a soup.

140 years of history has produced the intense taste of hitsumabushi.

Venerable hitsumabushi restaurant Atsuta Horaiken is said to have given birth to this unique food culture. It was founded in 1873 as a postal station restaurant, which started delivering its specialty broiled eel in unbreakable wooden serving vessels, which eventually became hitsumabushi. The recipe for the sauce, which is aged for added flavor, has been handed down in secret for 140 years. The fragrant charcoal grilled eel smells absolutely delicious and you’ll devour it all, right down to the ochazuke green tea over rice. Reservations are recommended, since the restaurant is very popular.

For reference

Atsuta Horaiken main location 

Address

503 Kobe-cho, Atsuta-ku, Nagoya-shi, Aichi-ken
Telephone

052-671-8686 
Opening hours

11:30 A.M. – 2:00 P.M. (last order), 4:30 P.M. – 8:30 P.M. (last order) 
Regular days of closure

Wednesday (open if public holiday)
 Website

http://www.houraiken.com/