Hitsumabushi

Hitsumabushi is the eel dish that represents Nagoya. Fragrantly grilled eel is chopped into thin strips and tossed over rice in a wooden tub. It is said to have begun with finely chopped eel that was easy to portion out, and its unique eating style, which changes flavor with each bowl, continues to enchant visitors.

Highlights

- Three stages of enjoyment. First bowl plain, second with scallion and wasabi, third with dashi poured over like a tea rice bowl - Chopped grilled eel coats every grain of rice with the richness of the sauce - A deep, mellow sauce true to a city built on bean miso culture

Seasonal Enjoyment

Lines never end during the midsummer doyo no ushi day, but eel rich with fat in autumn and winter is exquisite too. In the cold season, the final dashi tea rice bowl warms you to the core. It is a dish to enjoy in any season.

Access and Basics

- Area: specialty shops around Nagoya Station and across the city - Famous shops cluster within walking distance of Nagoya Station, easy to drop by while sightseeing - It gets crowded at lunchtime, so allow yourself plenty of time

A Little Advice

For the third bowl with dashi, do not skimp on the toppings. Change the flavor little by little and find your own golden ratio.