Nagoya-style eel dish
After we saw Nagoya castle, we went to another station to have lunch.
Speaking of Nagoya, Hitsumabushi is the most popular foods. Hitsumabushi.
And ”Atsuta Horaiken” is the most popular hitsumabushi restaurant in Nagoya.
There’re some branches of Atsuta Horaiken in Nagoya city, and we chose one of the branch close to Jingumae station.
名古屋城を見た後は、名古屋名物「ひつまぶし」を食べに、あつた蓬莱軒へ。いくつか支店がありますが、その中の神宮店へ。
They don’t accept reservation for lunch, so we have to go there and put ourselves on the wait-list.
We asked to the lady and she answered that we have to wait for one hour or so.
Jingu branch have one good thing for us.
We can visit Atsuta Jingu shrine while waiting because Atsuta Jingu is in front of the restaurant.
神宮店のよいとこ。待っている間に熱田神宮を観光できることです(｀・ω・´)
Chozuya.
ご祭神は熱田大神（天照大神？）
Of course, we prayed. They are dedicated to Atsuta no okami.
もちろんお祈りしました(｀・ω・´)♪
Though Atsuta Jingu shrine is very popular spot, it is not large shrine, so, it was good for us.
We walked around the shrine for 40 minutes and then went back to the restaurant.
There’s wait-room on the ground floor, there were about 25 people there.
We were taken to the seats in the tatami room on the 2nd floor sooner than expected.
２階の座敷に通されました。
At first, condiments for hitsumabushi was served. From left to right, seaweed, wasabi and asatsuki (Japanese chive).
まずは薬味がでてきます。ノリ、わさび、アサツキ。
Our lunch was served about 15 minutes after we ordered.
どーんと、おひるごはん。
Umaki (うまき, 950 yen). We ordered one umaki. They divided into two and serve 🙂
Umaki is rolled eel omelet (tamagoyaki). Fat of eel and soft egg is good 🙂
半分ずつに切って出してくれました。このうまきがすんごいおいしい。うなぎの脂とふんわり玉子。
And it is Hitsumabushi !
Mostly eel is served in the box or bowl around east Japan, but in Nagoya, hitsumabushi is the most popular way of eating eel.
Hitsumabushi is well-known for Nagoya’s local foods.
Because we had breakfast late, we couldn’t eat one portion of hitsumabushi. So, we shared 1.5 portion of hitsumabushi (1半ひつまぶし, 5100 yen) 🙂
おひつにウナギがみっしり。おいしいわー！(*´▽｀*)
http://www.ryoko-traveler.com/konparu-meichika1/
At first, we ate it without anything. The sauce wasn’t too sweet and it was good.
まずはうなぎとご飯だけで頂きます。甘くないたれが香ばしくておいしい！
Second, with condiments. Hitsumabushi is very fun because we can enjoy some way of eating.
次に薬味をのっけて。わさびとのり、アサツキをパラパラ。いろんな食べ方ができるひつまぶし。
Third, as ochazuke. Because the eel was so fatty, we got tired of eating just a little. But the ochazuke had refreshing taste and then we could eat more with pleasure 🙂
３杯目になってくるとこってりうなぎの脂が少しきつくなってくるので、お茶づけにするとさっぱり食べられます。これでまた４杯目以降が楽しめる…。
Every hitsumabushi have soup (without eels innards), and they change the soup to kimosui (soup with eels innards) with 250 yen.
お吸い物はプラス250円で肝吸いに変えてもらえます。
Though I had eaten hitsumabushi in Tokyo and Chiba, but this hitsumabushi was quite another thing in its quality and amounts. I was really satisfied and I want to eat it without fail when I go to Nagoya next time 🙂
About Atsuta Horaiken Jingu branch (あつた蓬莱軒 神宮店)
Address / 2-10-26, Jingu, Atsuta-ku, Nagoya-shi, Aichi
Station / Nagoya station (JR)
Open / 11:30 – 14:00, 16:30 – 20:30
Close / Wednesdays, 2nd and 4th Thursdays of each months (in case of national holidays, it is open)
Website / http://www.houraiken.com/jingu/(in Japanese only)