[Atsuta Horaiken] Founded in 1873, this restaurant is known as the birthplace of Hitsumabushi.
Nagoya's specialty Hitsumabushi was created in this restaurant in the mid-Meiji period.
*Turn on subtitles for more information.
The name "Hitsumabushi" comes from the fact that finely chopped eel is placed in a rice container and then sprinkled on top before eating.
We follow the work of chefs who continue to pass on this traditional taste to the present day.
We get a glimpse into the passion of Japanese craftsmen who are preserving the taste that has been passed down for 150 years.
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■Atsuta Horaiken Main Store
503 Kobe-cho, Atsuta-ku, Nagoya, Aichi 456-0043 TEL 0526718686
www.houraiken.com/honten/
Business hours 11:30-14:00 (last order) 16:30-20:30 (last order)
Closed Wednesdays and the second and fourth Thursdays of every month
[Kitaya] Kitaya was founded in 1910 and is located in front of the north gate of the Geku (Outer Shrine) of Ise Jingu.
This famous restaurant is visited by many people from all over Japan when visiting Ise.
The eel is grilled in a way unique to Ise, and the kabayaki is placed on rice that has already been covered in sauce. Even after 110 years since its establishment, the restaurant's unique eel bowls are still crowded with many people every year. We followed the work of Takaaki Nishimura, the 80-year-old third-generation owner of Kitaya.
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