【Atsuta Houraiken】 Celebrating 150 years of service, the signature dish of this long-standing eel restaurant is Hitsumabushi

The origin and story behind Hitsumabushi

Atsuta, where Atsuta Houraiken is located, was the only point on the Tokaido road where land and sea routes diverged, making it a gathering place for transportation and culture from various regions. During the Edo period, as the 41st post station of the Tokaido 53 Stations, it was a bustling town. It was then that Atsuta Houraiken was born as a high-class restaurant in the lodging area for travelers. At the time, the restaurant’s specialties were grilled eel and chicken.
Due to its popularity, the restaurant received many requests for its food to be delivered. To prevent the bowls from breaking during deliveries, the second-generation owner consulted with the head maid and came up with the idea of wooden containers.

When several portions of eel bowls were delivered in a large wooden container, the eel was often eaten first, leaving the rice behind. But when the eel was chopped up and mixed with the rice, it became a big hit. The name Hitsumabushi was derived from mixing mabushi (eel) and rice in a large hitsu wooden container. Be sure to try this specialty, born from ingenuity.

Discover the proper way to enjoy Hitsumabushi — a must-try experience

While Hitsumabushi is derived from eel rice bowl dishes, the way to eat it is entirely different. There is a traditional style that should be taught to those who are unaware of it. We’ll introduce the dining etiquette, which was established in the Meiji era. When Hitsumabushi, served individually in a wooden container made from Japanese horse chestnut, arrives at your table, first enjoy the grilled eel’s flavor as it is. Whether you take a big bite or savor the eel alone, simply appreciate the freshness and taste of the eel and the secret sauce.

For the second round, add condiments, such as wasabi, nori, and green onions. It’s fascinating how the flavor changes depending on the type and amount of condiments used. Enjoy various combinations while sipping the soup and trying the side dishes.

For the third round, pour dashi broth over the eel and rice to make ochazuke. The idea of turning the dish into ochazuke, due to not being satisfied with just mixing eel and rice, became popular and continues to this day. This is a unique way to enjoy Hitsumabushi and is unlike any other dish.

Once you’ve tasted the dish all three ways, feel free to eat it however you like. You can go for another round or finish it off your favorite way. Your preference may change, depending on your mood or age, so please try this unique and traditional way of eating Hitsumabushi as many times as you like.

Experience the luxury of exceptional craftsmanship! It is the secret behind the growing number of repeat customers.

There are four key points for creating delicious Hitsumabushi. First and foremost is the eel. Not only is it safe and reliable, but the restaurant also carefully selects high-quality, healthy eels for its dishes. Next is the binchotan charcoal used for grilling. Using the highest quality charcoal, not just any kind, ensures a stable heat for roasting the eel to fragrant and tender perfection. The indispensable secret sauce is another crucial element. This sauce, infused with 150 years’ worth of umami flavors passed down through generations since the restaurant’s founding, can’t be anything but delicious. Amazingly, the recipe has been verbally passed down only within the founder’s family, making it a truly exclusive flavor.

Lastly, the artisanal skills must not be forgotten. The eel is expertly filleted within seconds while still fresh. The chef masterfully skewers the eel between its flesh and skin, something an amateur cannot replicate. Grilling techniques that take into account temperature and humidity while using binchotan charcoal bring out a delectable aroma. Without these artisanal skills, the taste wouldn’t be complete. A single bite of Hitsumabushi created through the convergence of these skills will bring a smile to your face and delight your body and soul. Once you taste it, you’ll surely crave it again. Takeout is also available, so feel free to enjoy it at your convenience.

An extravagant space that is worth waiting in the inevitable long lines

The popular Houraiken is so well known that one might think people visit the Atsuta Shrine as a side trip to enjoy their Hitsumabushi. With three locations in Nagoya city, the main store is closest to Atsuta-Jingu-Temma-cho Station on the Meijo Line. Long lines are expected on holidays and weekends, with many people making reservations at the store and then returning after visiting the shrine or sightseeing.

Given its location, the main store has a more solemn atmosphere compared to its sister stores. Surrounded by lush greenery, the splendid Japanese garden and courtyard create a serene ambience while waiting. The restaurant is divided into various-sized rooms that exude a traditional, calming atmosphere. With both tatami and table seating, it’s suitable for various occasions and is welcoming to families with children. Many people also use the banquet seats for celebrations and business dinners, where you can enjoy a kaiseki meal with seasonal ingredients.