Hokuriku & Tokai 2016 (23/29) : Hitsumabushi and Atsuta Jingu shrine (あつた蓬莱軒)

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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.

Appearance, Atsuta Horaiken Jingu branch, Jingumae (Hokuriku&Tokai 2016)


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.

Torii, Atsuta Jingu shrine, Jingumae (Hokuriku&Tokai 2016)



Chozuya, Atsuta Jingu shrine, Jingumae (Hokuriku&Tokai 2016)


Of course, we prayed. They are dedicated to Atsuta no okami.

Worship hall, Atsuta Jingu shrine, Jingumae (Hokuriku&Tokai 2016)


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.

Stairs, Atsuta Horaiken Jingu branch, Jingumae (Hokuriku&Tokai 2016)


At first, condiments for hitsumabushi was served. From left to right, seaweed, wasabi and asatsuki (Japanese chive).

Condiments for hitsumabushi, Atsuta Horaiken Jingu branch, Jingumae (Hokuriku&Tokai 2016)


Our lunch was served about 15 minutes after we ordered.

Our lunch, Atsuta Horaiken Jingu branch, Jingumae (Hokuriku&Tokai 2016)


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 🙂

Umaki, Atsuta Horaiken Jingu branch, Jingumae (Hokuriku&Tokai 2016)


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) 🙂

Hitsumabushi, Atsuta Horaiken Jingu branch, Jingumae (Hokuriku&Tokai 2016)



At first, we ate it without anything. The sauce wasn’t too sweet and it was good.

First, without anything, Atsuta Horaiken Jingu branch, Jingumae (Hokuriku&Tokai 2016)


Second, with condiments. Hitsumabushi is very fun because we can enjoy some way of eating.

second, with condiments, Atsuta Horaiken Jingu branch, Jingumae (Hokuriku&Tokai 2016)


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 🙂

Third, as ochazuke, Atsuta Horaiken Jingu branch, Jingumae (Hokuriku&Tokai 2016)


Every hitsumabushi have soup (without eels innards), and they change the soup to kimosui (soup with eels innards) with 250 yen.

Kimosui, Atsuta Horaiken Jingu branch, Jingumae (Hokuriku&Tokai 2016)


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)



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