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Try Hitsumabushi, an Aichi Delicacy

HOME > Japan’s Local Treasures > Try Hitsumabushi, an Aichi Delicacy


Local cuisine prepared with locally grown, high-quality “unagi” eel specially grilled with rich tamari sauce

Aichi Prefecture




Aichi Prefecture is the second-largest producer of eels in Japan. You can easily find restaurants here that serve hitsumabushi, a popular eel dish in Japan. It’s served in a wooden bowl called an “ohitsu,” and in this bowl, chopped “kabayaki”—grilled eel seasoned with tamari sauce—is placed on top of rice.

You can enjoy this tasty dish in three different ways. The first method involves scooping out the rice and kabayaki into a smaller bowl and enjoying it as-is.  scoop out another portion and add some chopped spring onions, dried laver seaweed, and wasabi onto it. Finally, repeat the second step, pour a hot specially made broth onto it, and enjoy the taste the mixture creates.



How to get there


From Tokyo Station, take the Tokaido Shinkansen to Nagoya Station (about 1 hour 40 minutes).

Hitsumabushi restaurants can be found throughout Nagoya City. In particular, there are many restaurants near Nagoya Station.


1-1-4 Meieki, Nakamura-ku, Nagoya-shi, Aichi-ken


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