Bichou: In terms of "Hitsumabushi rankings in Nagoya," this restaurant is ranked in the top ten. Especially the store in Esca at Nagoya Station is well-known. Eating Hitsumabushi in Nagoya requires a lot of time and patience due to its overwhelming popularity. Tourists come from Tokyo and Osaka, not only from the outskirts of Nagoya. The restaurant Horaiken in Matsuyama, which is located in a Matsuya branch, often has a five-hour wait. When you don't want to go to such extremes for Hitsumabushi, Bichou has opened a branch in Ikebukuro as well. In Tokyo, there are only stores in Ginza and Skytree. Ikebukuro is truly a paradise for branch stores. Hitsumabushi and Unadon are different dishes. Hitsumabushi is made to be eaten with condiments and broth. Therefore, the eel is cooked firm instead of tender. It is quite different from the Kansai-style grilled eel. Hitsumabushi is seasoned quite strongly. The eel rice bowl is rich! Double the Kappa Ebisen! When you add condiments, it becomes refreshing. Adding broth and turning it into una-chazuke makes it surprisingly easy to eat. It's so easy to eat that it's somewhat scary. Hitsumabushi should be eaten as a set of one, two, or three bowls, with wasabi remaining refreshing at the end. Do not eat Unadon. It is a different dish. Also, do not look at the lunch corner. There is a reason why it is cheap. Be careful not to regret later. At Hitsumabushi restaurants, Hitsumabushi is the must-try dish. It is recommended to have plenty of condiments. Currently, there is not much of a line, so it is best to visit on a weekday lunch when you are a little hungry.

I want to power up with eel before work in the city center. I don't have much time to eat leisurely today. I want to eat quickly and easily. Let's go to Hitsumabushi Bincho on the 8th floor of Parco near Ikebukuro Station. Many eel restaurants in the Ikebukuro area open at 11 a.m., including Hitsumabushi Bincho. The restaurant has a modern chic interior with a spacious layout. The staff are very polite. Hitsumabushi Bincho has its main store in Aichi Prefecture and branches in the Chubu region, Kansai, and Tokyo. They specialize in Hitsumabushi, a style of eel dish from the Chubu region. The menu mainly consists of Hitsumabushi, with different grades based on the number of eel slices. The Hitsumabushi includes one whole grilled eel. I order the Hitsumabushi. The entrance to the restaurant on the right side is where they grill the eel, and you can watch them through the window from outside. After a 15-minute wait, the Hitsumabushi is served. Today's eel is from Kagoshima. The eel is grilled to have a crispy surface and a soft and tender texture inside. The eel is cooked to perfection with a charcoal fire. The sauce is sweet and rich, typical of the Chubu region's eel. It becomes addictive. When you bite into the thick eel, the fat oozes out, blending with the sweet and rich sauce for a robust flavor. The rice is cooked perfectly and the portion is just right. It's nice that it comes with Nara pickles on the side. The eel from the Chubu region is quick to prepare as it doesn't require steaming, making Hitsumabushi Bincho at Ikebukuro Parco a great place for a quick and satisfying eel meal before work.

The fragrant grilled eel increases your appetite. There are various side orders available, and the restaurant has continuous operation, making it convenient. The Hitsumabushi set for 4950 yen with an option to change to liver for an additional 180 yen and a mini salad for 300 yen. The grilling is strong but not overpowering. Condiments include seaweed, wasabi, and green onions, with refills available. The use of sansho pepper is standard. The seating is moderate in size, and the atmosphere doesn't feel like a typical eel restaurant. There are many staff members, giving the impression of being closely monitored. I visited on a Saturday shortly after opening, and it was already full after me. Overall, it's a delicious hitsumabushi restaurant from Nagoya, and I feel a bit less regret for not trying it in Nagoya. Thank you for the meal.

I entered the restaurant before the midday break on a regular day. There were many Asian travelers besides myself. I ordered the "jou hitsumabushi" and it arrived about 10-15 minutes later, along with orders from other tables. The eel itself was not very thick, not quite the crispy texture of Western Japan or the plumpness of Kanto-style eel, but it was still delicious. If it had been a bit crispier, it would have been even better.

We arrived 10 minutes early for our reservation at 12:30 pm with two people, and the restaurant was almost full. The location of the restaurant, which is easily accessible from the underground passage of Ikebukuro Station via an elevator to the 8th floor restaurant area, is excellent. We were treated to a 2-hour course meal by the other party. The appetizer of three pieces of bone senbei crackers was delicious, although it was a bit small. There were various dishes that came out after that, but we were so engrossed in our enjoyable conversation that I don't remember them well. We kept talking while replenishing our drinks (cold barley tea, hot Japanese tea) throughout. At around 1:35 pm, about an hour after starting, the main dish of hitsumabushi was served. The miso soup was changed to liver soup. It had been a while, but I still remembered how to eat it properly. The hitsumabushi came in a container with about 4 bowls worth of rice, and we first cut and mixed it well in the container. We then divided it into four portions and enjoyed it in different ways: 1) the first bowl was enjoyed as is, 2) the second bowl was enjoyed with condiments and dashi, 3) the third bowl was enjoyed with condiments and wasabi, and 4) the final bowl was enjoyed with condiments and dashi, with extra wasabi on top. It was a delightful experience of Nagoya's hitsumabushi world. Usually, when it comes to eel, I would have it in a bowl or as part of a meal, or occasionally grilled on a skewer. But mixing warm rice with eel and sauce, and then adding dashi, creates an elegant flavor. Adding dashi gives it a taste similar to ochazuke, making it easy to keep eating. Finally, we had vanilla ice cream for dessert, and the course ended around 1 hour and 45 minutes later. Even after finishing our meal, we were so engrossed in conversation that we were reminded by the staff that it was time to settle the bill. When I checked the time, it was 2:33 pm. It's a great place in the middle of Ikebukuro where you can talk leisurely for over 2 hours. The bill was graciously covered by the other party, but I think it would have been around 10,000 yen per person (I'm not entirely sure). It's a bit pricey if you only consider the meal. Overall, I would rate it 3.5, taking convenience into account. I forgot to take photos during the meal, but if I have time, I will go back alone this month to eat and take pictures.

Today, I had some errands to run, so I secretly went to a fancy lunch by myself without telling my family. It was past 1:00 PM, so there was no line and I was able to get in easily. I ordered the "Jou Hitsumabushi" (grilled eel over rice). As the restaurant suggested, I ate the first bowl as is, and the second bowl with condiments.

It was my first time eating hitsumabushi in Tokyo, and the restaurant was very bright and clean. The staff were also very polite, which I really appreciated. Of course, the hitsumabushi was delicious and satisfying. Thank you for the wonderful meal!

After a long time, I had hitsumabushi. In the past, I remember enjoying the different flavors and ending with ochazuke, which was delicious. Over time, I had been pursuing authentic eel dishes, so I had been avoiding hitsumabushi without realizing it. This time, I tried hitsumabushi made with Nagoya Binchotan charcoal, which had a crispy texture and a rich flavor, different from the Kanto-style hitsumabushi I've been eating recently. I thoroughly enjoyed the hitsumabushi with condiments and ochazuke. This wonderful restaurant has inspired me to seek out hitsumabushi more in the future.

I had a craving for Hitsumabushi after a long time, so I decided to visit this place. The eel was crispy on the outside and tender on the inside, consistently delicious as always. What's great about this place is that you can enjoy authentic Hitsumabushi at a reasonable price, making it very accessible. I noticed that many customers, including myself, come here alone, but most of the seats are for four people, so it can be a bit awkward. It would be nice if they had counter seats or tables for two.

Hitsumabushi is a dish where you can enjoy three different flavors with one eel, which is great. First, you can enjoy the hitsumabushi as it is. Then, you can add wasabi, chopped green onions, and shredded seaweed as condiments. Lastly, you can add wasabi, chopped green onions, and shredded seaweed, pour dashi broth over it, and enjoy it as una-chazuke. You can be satisfied three times over.

A famous restaurant in Nagoya known for hitsumabushi. I was looking forward to enjoying the taste I had in my younger days. However, it started off with disappointing service from the staff. Despite the restaurant being empty as we arrived early, we were ignored for a while at the entrance. Even when they finally noticed us, they didn't seem rushed and took their time to assist us. If we hadn't made a reservation, we would have left. We ordered the course menu, but for some reason, it didn't feel the same as the main branch. Although it was pricey, it was not a total disappointment, but I don't think I'll go back again. On our way out, the staff at the grilling station were leisurely chatting and smiling, even though they could see us through the glass window. There won't be a next time for me.

Ikebukuro Parco's restaurant area had a Hitsumabushi specialty store that caught my interest, so I decided to visit. I arrived just after opening at 11 am, and the restaurant had a seating capacity for around 40 people. Despite it being a weekday lunchtime, there were already reserved tables towards the back, indicating its popularity. I was seated at a 4-person table and ordered a beer (Classic Lager) along with a side dish of "Miso Kushi Katsu". The Kushi Katsu arrived promptly, consisting of two skewers of thinly sliced pork coated in breadcrumbs, topped with a mild miso sauce and plenty of finely chopped green onions. The dish had a unique taste, but the overpowering presence of the green onions made it less enjoyable. I then ordered the "Mabushi Don" set (1,900 yen) which came with an additional dashi broth for 150 yen. The eel on the rice was decent, but the sweet sauce was a bit too strong, overshadowing the natural flavor of the eel. Adding the dashi broth helped balance out the flavors, making it a more enjoyable dish. The pickles and side dishes were a nice touch, and the simple miso soup was a good accompaniment. Overall, while the Hitsumabushi was decent, the flavors didn't quite match my preference for a lighter, more traditional style. However, I understand that this may be a matter of personal taste and cultural differences. Given that I opted for the cheapest lunch menu, I refrain from giving a star rating.

Weekend lunchtime revisit. I wanted to eat eel, so I walked through the Seibu~Parco restaurant floor and ended up at the same place as last time, which was easy to get into without waiting outside. This time, I wanted something a bit lighter, so I ordered the Unagi Bowl and Unagi Salad. In other places, even the lightest eel dish would cost over 3000 yen, but at this restaurant, both the Unagi Bowl and Unagi Salad were in the 1000 yen range! And they both had a good amount of eel, allowing you to fully enjoy the taste. The chopped green onions in the Unagi Bowl were a nice touch, and the Unagi Salad with eel sauce was delicious with the lettuce and tomato. Crispy eel, slightly sweet rich sauce. The deliciousness is straightforward and easy to understand. This eel flavor is exactly to my liking. The service was friendly and fantastic. They have a variety of side menu items, so I'm looking forward to revisiting. Thank you for the meal.

The atmosphere is not great as it is located in a complex facility, but the food is delicious. In addition to hitsumabushi, you can also enjoy miso katsu and some small appetizers. Due to the return of inbound tourists, about 80% of the customers were from Southeast Asia or China. There were four of us, and we ordered some appetizers like shiroyaki and two hitsumabushi sets to share. It was very tasty! However, the prices for drinks and appetizers are on the expensive side. If they were a bit more reasonable, I would definitely want to go back more often.

Visited "Hitsumabushi Bincho," with its main store in Nagoya. It was my first time trying hitsumabushi. I watched the eel being grilled through the window at the restaurant. It seemed like the eel was already cooked, not raw. After observing this, I entered the restaurant and ordered Hitsumabushi (topped with eel). The eel tasted quite different from the ones in Kanto. In one word, it was "light and sweet." Unlike the plump eel in Kanto, this one seemed to be lightly grilled without much fatty texture. The sauce was sweet and intense, which paired perfectly with beer. As I continued eating, I realized why. When I turned it into the third form, as ochazuke (tea poured over rice), the eel absorbed the broth beautifully. It was a great combination. This is the kind of food it is.

I chose this restaurant in Ikebukuro after researching, including this site, as I had only eaten hitsumabushi for lunch about 20 years ago. The attentive service of the staff was impressive. I would be happy if the interior of the shop had a little more luxury.

In Ikebukuro PARCO, there is a famous restaurant from Nagoya. It seems that there are 5 branches in Tokyo. The ultimate hitsumabushi seems to differ in quantity. On this day, I ordered the "upper hitsumabushi" and the eel roll. The "upper hitsumabushi" had incredibly crispy eel, which was delicious. This restaurant skips the steaming process and instead uses strong, far-reaching heat to grill the eel, resulting in a crispy yet fluffy texture. It becomes even more delicious when eaten with green onions and wasabi. The eel roll was also delicious.

I felt like eating hitsumabushi, so I visited this restaurant. When it comes to eel, I usually only go to Bincho. Whenever I come here, the staff are always friendly, the service is quick and efficient, and there is hardly any wait time to enjoy the meal. You can savor the deliciously grilled eel here, so be sure to give it a try.

I had hitsumabushi. The surface of the eel was crispy and charred, giving off a fragrant charcoal aroma. You can add as much wasabi, seaweed, and green onions as you like, and finish with ochazuke. The delicious broth can also be refilled, so I used plenty of it to make ochazuke, then drank just the broth at the end to savor the aftertaste. Bliss.

My wife's birthday is coming up, so we decided to have eel today. I wanted to try the crispy Kansai-style eel, so we came to Mr. Bincho. Even though it was before lunchtime, there was already a line. They took our order before we entered, so it came out quickly once we sat down. As expected, the eel was deliciously grilled! The sauce was slightly on the sweet side. It goes well with the hitsumabushi. When you opt for extra rice, it's quite filling. I would like to visit again. Thank you for the meal!

I had liver sucking (changed to liver sucking) and liver sucking (changed to liver sucking), non-alcoholic beer for a total of 10,620 yen. I felt like eating Nagoya-style eel, so I visited this restaurant. I had eel over rice, and it was exactly the taste of Nagoya. If I had to say, I wish the accompanying broth had a bit more flavor, but the taste was very satisfying.

Just stayed at "Tokyo Plus" in Ikebukuro and received a 3000 yen coupon. Decided to splurge a little and came to Bichon to eat the 3850 yen hitsumabushi. The eel, cooked without steaming in the Kansai style, has a crispy surface and a rich flavor from the sauce. The sauce may be a bit strong, but it's just right when you pour dashi over it. The chopped green onions and wasabi add a refreshing touch, so make sure you're prepared for that. Sprinkling shredded seaweed on top adds even more luxury! And the best part is, you can add extra condiments for free. I felt this when I ate at the shop in the underground of Nagoya Station, but Bichon has really friendly staff. They believe that the atmosphere is just as important as the taste, and that's why I love their eel, which tastes even better here!