Must Try Food in Nagoya: Best Hitsumabushi Eel Rice

       Japanese simply lovvvveeee eels in their meal and if you've been to Nagoya, you'll definitely understand what i mean. In the regional cuisine in Nagoya, eel is one of the most significant ingredients, and grilled eel rice inevitably becomes the local's favorite.... So, how can we miss the chance to try one ourselves while we are here? 

       The restaurant we had chosen was Horaiken Honten. Stepping into the restaurant, we saw that the restaurant was full with both locals and tourists and we knew immediately that we would be in for a treat. 

       Fun fact, do you know the serving vessel used determines what the dish shall be called? If the dish were served in a square lacquered tableware (soju) then it shall be called unaju. If a ceramic bowl were used, then the dish will be known as unadon. Here in Nagoya, circular vessels (Ohitsu) are most commonly used so the dish we are going to try today is technically called Hitsumabushi. The way of cooking eel here in Nagoya also differs from other regions, as in they’ll slit the eel open along the belly and grill it whole without steaming. 

       And unlike other eel bowls, the eels on Hitsumabushi are chopped into smaller pieces to ease eating. 

       Horaiken Honten has been serving Hitsumabushi eel bowl since 1873, it was definitely the best, most authentic, most memorable and most satisfying eel bowl I've ever had. The regular set comes in quite a huge portion, so I doubt that anyone would need the large set, but of course, if you wish, you may. 

       I actually did not realize how long it took for our Hitsumabushi to be served since we were happily chatting away. The grilled eel rice was accompanied by a set of condiments: wasabi, horseradish , Japanese pepper, nori seaweed sheets cut into pieces, grated onion and a pot of Ochazuke green tea. I'll let you know what are those for in the next few paragraphs.  

       The eel was grilled to perfection over high heat with "Bincho-tan" ( a type of hard and good quality charcoal). Biting into it, the juices burst on my palate through the slightly crispy skin, leaving me waiting for more! The sauce, oh don’t get me started on that sauce, was flavourful and goes absolutely perfect with the eel. 

       We were taught the Hitsumabushi 4-WAYS-style of eating it, Each style creates its own unique taste and leaves you seeing Unadon (Eel rice, a favorite classic Japanese cuisine) in a whole new different holy-light. Now I’ll show you how so that you won’t miss out on all the fun! 

       You will get your Hitsumabushi set like this: a bowl containing the main dish, which is eel lined neatly on top of the rice, an empty bowl, and a set of condiments. You start by dividing the eel and rice with Shamoji (the flat wooden spoon) into 4 equal sections. 

1st way: Original

Scoop one section into the empty bowling enjoys the first serving as it is.

2nd way: Adding Yakumi

Move another 1 per 4 serving to the same bowl after finishing the first serving. Before eating it, add yakumi (condiments such as wasabi and green onions) on the rice and give it a good stir.
I like this way for the Yakumi will add a different texture to the rice and a tint of refreshing taste! You will experience, literally, another dish!

3rd way: Adding tea or Dashi soup. 

Take the next serving into your now empty bowl and pour in green tea. Some restaurant serves dashi broth.

This way is especially blissful during winter. 

4th way: Your favorite!

Now that you have tasted the three ways to enjoy hitsumabushi, eat the last serving your favorite way!

       This meal doesn't come cheap, ringing in at about 3500 yen per person, but believe me, it is well worth the money.

If you are interested in my Aichi itinerary but you are a visual person (a.k.a. lazy to read), check out my Vlog on my Aichi Trip! Leave a LIKE so that I know you've set foot on my page and SUBSCRIBE if you would love to see more! 

Thank you for reading! 

My trip to Japan was made possible by the Tourism Bureau of Aichi Prefecture. To plan your trip, I highly recommend using this site as a guide: Aichi NOW

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