Hitsumabushi Nagoya Bincho Dai Nagoya Building Branch

The Dai Nagoya Building is located just a stone's throw from Nagoya Station. Hitsumabushi Nagoya Bincho Dai Nagoya Building Branch is located on the 3rd floor. The restaurant is open for lunch and dinner during the mid-day break, so you can order Nagoya's specialty hitsumabushi at both times. The sauce used for Hitsumabushi is tamari soy sauce and mirin brewed in Aichi Prefecture. It is said that by blending them in an exquisite balance and using them in succession, a rich and bright sauce is created. The main dish is eel grilled over Binchotan charcoal over an open flame without steaming. This results in a crispy skin and a delicious flavor inside. While watching the condition of the Binchotan charcoal, the chef skewers the eel and checks the doneness. It seems that only artisans who have carefully mastered this skill over three years are standing at the grill. When you eat hitsumabushi with the sauce soaked in rice, the sweet and salty flavor of the sauce will fill your mouth. Afterward, the fluffy eel dances in your mouth, making it almost a waste to swallow. The first serving is served as is, and the second serving is garnished with green onions and wasabi. For the third meal, the restaurant recommends eating it with seaweed and dashi soup. Also, if you want to experience the taste of eel directly, check out the grilled eel. The eel served with white soy sauce and wasabi, a specialty of Aichi prefecture, has the sweetness of grilling with mirin and is so juicy that you won't believe it's fish. It's easily accessible from Nagoya Station, so why not stop by when you want to end your trip with some hitsumabushi?