I first came here in September 2015 at night. I really wanted to eat eel, so I kept saying to my mother that I wanted to eat eel, and she took me here. I ordered the "Jou Hitsumabushi". I'm not a fan of fluffy eel, I prefer crispy eel, and the taste and texture of the eel made me very happy, especially when combined with hitsumabushi and liver soup. Over a year has passed since then. In November 2016, I went with my parents for the first time in a while. I had been looking forward to this lunch reservation for a long time. On that day, I ordered the Jou Hitsumabushi again. I changed the liver soup for an additional 150 yen. A large box filled with plenty of white rice and charcoal-grilled eel. First, I tried it as it was. When I put it in my mouth, I could taste the fragrant aroma. And the texture! Crispy! Many people prefer fluffy and thick eel, but my family and I love this crispy eel. For the second serving, I added condiments. I used plenty of chopped seaweed, finely chopped green onions, and wasabi, as they were free to refill. For the third serving, I poured tea over it. It's fun, isn't it? The best part of hitsumabushi is that you can eat it in various ways. For the fourth serving and beyond, I tried various ways of eating, but when it comes to the eel here, I prefer to eat it as it is. That way, you can taste the eel the best. The liver soup has a small amount of liver, but it is quite light, so even those who are not fond of liver might find it easy to eat. There were also solo businessmen and solo ladies in suits. It's nice to be able to enter without waiting in line when you're alone.

I love eel, so I visit this restaurant every 3 weeks to 1 month. I always order the "top quality Hitsumabushi" dish and eat it as is, then add condiments for the next serving. The third serving, I pour broth over it and eat it as ochazuke. It's quite a lot of food, so I wonder if I can enjoy all three ways twice. This time, I arrived around the same time as the 5:00 opening. There was usually a line, but I was able to get in right away. Maybe the number of foreign customers decreased after the end of summer vacation. However, everyone except us was foreign.

I went around 5:30 pm on Saturday and had to wait for about 3 groups ahead of me. We waited for about 30 minutes before we could enter the restaurant. It seemed like we were lucky with the timing because more people started lining up right after us. We ordered the "jouhitsumabushi" (grilled eel over rice with broth) dish. They kindly explained how to eat it. First, divide it into 4 portions. The first portion you eat as it is, the second portion with wasabi and green onions, the third portion you pour broth over it and eat it like ochazuke (tea poured over rice), and the fourth portion you eat in your favorite way. Since dividing it into 4 portions makes a large amount in the bowl, we divided it into smaller portions (about 8 portions) and enjoyed various ways of eating it. I personally liked eating it with wasabi and green onions the most, but eating it as it is and as ochazuke were also delicious! I definitely want to visit this restaurant again. ★★★

I went to "Hitsumabushi Nagoya Bincho" on the 7th floor of Grand Front Osaka for lunch this time. When I arrived around 1:00 PM, there was already a line. I waited for about 30 minutes before finally being seated. It might be better to make a reservation before going in the future. I ordered the usual premium hitsumabushi. It was crispy on the outside and fluffy on the inside, delicious! I still love the hitsumabushi here. The menu on the website shows the premium hitsumabushi for 4,650 yen, but that's a mistake. It can't be cheaper than the regular hitsumabushi for 4,800 yen. It was 6,450 yen, I believe.

Unagi restaurant at Grand Front Osaka. I love eel and have been searching for a delicious place to eat. Lately, I have been coming to this restaurant. I always order the top quality hitsumabushi. It's crispy on the outside and fluffy on the inside. It's one of my favorites. The way to eat hitsumabushi is to eat it as is at first, then add condiments for the second bowl, and pour broth over it for the third bowl, like a tea-flavored rice dish. It's great that you can enjoy it in three different ways.

I love the Hitsumabushi at this chain, so I visited the store at Grand Front Osaka during a business trip. Four of us ordered the same Hitsumabushi, waited a while, and followed the instructions on how to eat at the restaurant: first bowl as is, second bowl with condiments, and the third bowl as Ochazuke. We were satisfied and enjoyed it so much that we felt like we had eaten eel.

Hello, I'm Iota, a gourmet quote maker! I recently had the experience of trying delicious eel for the first time, so I wanted to share it with you! I visited "Nagoya Bincho Hitsumabushi" this time. Let me tell you straight away - I have disliked eel my whole life, haha! But, this time, I had a complete change of heart! I arrived at Grand Front around 2 pm and was surprised to see about a 10-person wait! After waiting for about 20 minutes, I ordered the special eel bowl and hitsumabushi. And then, the moment of truth! The eel that came out was shining! In my mind, I was screaming like Matsuda Yusaku - "What is this?!" But before I could even say anything out loud, someone pointed out that my face looked weird from the shock! Haha! Anyway, let's get to the tasting! It was unbelievably delicious! The flavor was just too good. It was like a whole new level of eel that I had never experienced before. I was completely satisfied. This experience has made me want to try eel even at a conveyor belt sushi restaurant! Thank you so much for the amazing meal! So, why don't you all try some eel at Grand Front too? Please go and experience it for yourself. Thank you very much!

My friend's birthday was coming up, so we decided to have a luxurious lunch. Since my friend had never tried hitsumabushi before, I took them to a restaurant to try it. It had been so long since I had eaten hitsumabushi, I couldn't even remember the last time I had it at the main branch in Nagoya. We went on a weekday afternoon without a reservation and were surprised to find that the restaurant was full of foreign tourists. We ended up waiting for about an hour, as it seemed like there were reservations ahead of us. It felt like we were the only Japanese people in line among all the foreigners. I thought we had chosen the wrong restaurant. However, the hitsumabushi was as delicious as ever. We ordered the large hitsumabushi, which had a generous amount of rice, almost equivalent to an adult male portion. I didn't want to leave any leftovers, so I made sure to finish it all. Thank you for the delicious meal.

"I had 'Kamihitsumabushi' and it was delicious. The portion size was satisfying. Thank you very much."

Thanks to the Golden Week holiday, I was able to enter the restaurant just after 11 am without having to wait in line. However, after I got in, there was a long line forming! This was my second time visiting, and this time I chose the grilled eel rice bowl. The outside was crispy while the inside was fluffy, cooked in the Kansai style that I love. It was very delicious ❤️

I visited the Osaka branch of a long-established eel restaurant in Nagoya. As soon as it opened, it quickly became full with inbound customers. The restaurant has about 30 seats, and the portion of eel and rice was generous at 320g. I could feel the electric grill's heat, and the eel was cooked perfectly, though some customers may not notice. The flavor was typically sweet and reminiscent of Nagoya style seasoning, which was delicious.

Located in the South Building of Osaka Grand Front, our restaurant offers authentic hitsumabushi. With 3 locations in Nagoya, 3 in Tokyo, and 1 in Osaka, we pride ourselves on our hitsumabushi cooked to perfection with a focus on quality ingredients and charcoal grilling. Our hitsumabushi features a crispy and fragrant skin with juicy meat, ensuring a consistently delicious dining experience. Our restaurant is popular among both locals and tourists, with many foreign visitors enjoying our dishes. Additionally, we offer unlimited condiment refills, a small but thoughtful touch. If you're looking for authentic hitsumabushi in the city, we highly recommend a visit to our restaurant.

Nagoya specialty Bincho charcoal-grilled eel with a crispy skin and tender meat. A luxurious course meal at Ga restaurant for 7,600 yen includes bone senbei, grilled or pickled eel liver, pickles, grilled eel, soup, pickles, and dessert. Enjoy a lavish eel dining experience.

I visited around 6 pm on a weekday and had to wait at the front of the line. It took about 30 minutes to finally get seated because the eel dishes were slow to come out. I ordered the regular hitsumabushi with extra rice and changed the liver dish. The eel skin was crispy and the inside was fluffy. The amount of eel was just right for hitsumabushi, so I was glad I didn't go for the premium hitsumabushi. It was delicious whether eaten as is, with condiments, or as hitsumabushi. The pickles were also tasty. I'm glad I got the extra rice.

Today, I had hitsumabushi at Hitsumabushi Bincho in Grand Front. The grilled eel was delicious, with a crispy texture and a savory sauce. I enjoyed it three ways - plain, with condiments and wasabi, and as ochazuke. It was a blissful moment. #hitsumabushi #hitsumabushibincho #Nagoya #ochazuke #eel #GrandFrontOsaka #UmedaGourmet #UmedaFoodCrawl #foodie #lookingtoconnectwithfoodanddrinklovers

☆彡It has been 9 years since this restaurant opened in Osaka. Among the various styles of grilled eel, I have fond memories of lining up multiple times to try the strong heat of Nagoya's grilling technique. Revisiting the restaurant after a long time, I learned that there are two main types of grilling: the Edo-style method of steaming and grilling the eel with its back open, and the Kansai-style method of grilling the eel with its belly open. Personally, I prefer the Kansai-style grilling, known as "jizaki," over the Edo-style. Specifically, I enjoy the strong heat used in Nagoya-style grilling, which results in a crispy texture and a rich, sweet flavor that is irresistible.○ Special Hitsumabushi with 1.5 eels (6,380 yen)・Extra large rice portion +165 yen・Change the clear soup to liver soup +165 yen○ Kirin Ichiban Shibori (medium size) (690 yen)When I heard that the Hitsumabushi includes 1.5 eels, I felt that it would be unbalanced without extra rice, so I opted for the extra large portion. The eel, grilled with intense heat that brings the fat to a bubbling, almost boiling point, creates a sweet and savory flavor that is simply divine. The slightly charred grilling adds a delightful crispy texture, and the richness of the eel's fat is truly exceptional. Hitsumabushi is typically served with finely chopped eel, but here, the eel pieces are large, which I find delightful. It has been a while since I last visited the restaurant, but the eel is even more delicious than before. The grilling technique, which follows the saying "three years to master skewering, eight years to master cutting, and a lifetime to master grilling," is truly impressive. Although the price has increased significantly compared to before, the experience of savoring this grilling technique makes me want to visit other delicious eel restaurants in Nagoya as well.Instagram: @ginjirou.star

I was guided to a spacious seat at the counter inside the restaurant. The eel bowl had plenty of meat and a strong flavor. The eel roll was delicious with a soft grilled texture. The eel salad had a good vinegar taste. It was worth waiting in line to eat here.

A friend who had never tried eel before wanted to try it, so we made a reservation for two at a restaurant. My friend insisted on having the eel served in a square dish even though they had never tried it before. I like hitsumabushi, so I ordered that while my friend ordered unadon. My friend was surprised by how crispy and delicious the eel was, and how easy it was to chew. They also enjoyed trying different ways to eat it. They even asked for some of the nori and wasabi that came with my hitsumabushi. They were so impressed by the eel that they said they would order hitsumabushi next time. The next day, my friend said they felt great and really enjoyed the meal. Thank you for the delicious food.

It is a relatively calm and relaxing restaurant located in Grand Front. The atmosphere is nice, with normal tables. I had Umaki, Jyou Hitsumabushi, draft beer, and some sake. Umaki was a bit sweet and fluffy. The eel in the Hitsumabushi was crispy and had a nice texture, maybe it was fried. There were mostly female customers. The portions were good. The seats were spacious and the staff was very friendly. I had a pleasant dining experience.

This is a restaurant in the dining area on the 7th floor of Osaka Station Grand Front, specializing in grilled eel. I had been curious about it for a while, so I stopped by in the early afternoon. I waited for about half an hour before being seated. I ordered the grilled eel dish. The eel had a slightly sweet and savory flavor rather than being crispy. It really showed its true taste when eaten as ochazuke. Thank you for the meal.

After eating hitsumabushi in Nagoya, I was impressed and decided that hitsumabushi is better than unaju! The fragrant grilled eel and light sauce... Ah, I want to eat it again! So, I went to Grand Front without a reservation on a weekday. Luckily, I was the first one there. Hitsumabushi... the regular size is 0.7 eel, while the large size is 1 eel. I definitely want to eat the large size! Hitsumabushi (large size) costs ¥4675 and a small beer glass costs ¥490. It's a reward for myself for always working hard! I really want to eat eel! Wow, it looks delicious! And it tastes delicious too! My excitement is rising! The eel, crispy on the outside and tender on the inside, almost covers the rice, creating a spectacular view! The eel is fluffy, crispy, and fragrant! It's so delicious! Paired with a cold beer, it's perfect! The pickled vegetables are also delicious. The clear soup with trefoil and rolled wheat gluten is elegant. I enjoyed every bite. It was delicious! I will definitely come back again.