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[Nagoya] Hitsumabushi at Atsuta Horaiken Jingu (あつた蓬莱軒)

AICHI (Nagoya etc)

After we saw Nagoya castle, we went toward Atsuta Jingu shrine. Speaking of Nagoya, Hitsumabushi is the most popular foods. And Atsuta Horaiken (あつた蓬莱軒) 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 Atsuta Jingu.

Atsuta Horaiken in front of Atsuta Jingu shrine

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. It’s good. Atsuta Horaiken is just close to Atsuta Jingu shrine. So, we can visit Atsuta Jingu shrine while waiting.

Gate of Atsuta Jingu shrine

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

Worship hall

Though Atsuta Jingu shrine is very popular spot, it is not large shrine. 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. our turn soon came just after we were seated on the chair in the wait-room.

At first, condiments for hitsumabushi was served.

Dried laver, wasabi and asatsuki (Japanese chive)

Our lunch was served in 15 minutes.

We shared one big hitsumabushi !

We ordered one umaki. They divided into two and served. Umaki is rolled eel omelet (tamagoyaki). Fat of eel and soft egg is good.

Umaki (うまき) 950 yen

Because we had breakfast late, we couldn’t eat one portion of hitsumabushi. So, we shared 1.5 portion of hitsumabushi.

1.5 portion of hitsumabushi (1半ひつまぶし) 5100 yen

Mostly eel is served in the box or bowl around east Japan, but in Nagoya, hitsumabushi is the most popular way of eating eel. At first, we ate it without anything. The sauce wasn’t too sweet and it was good.

At first we ate rice and eel only

Second, We ate it with condiments. Hitsumabushi is very fun because we can enjoy some tastes.

With wasabi, laver, asatsuki

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 🙂

As ochazuke

Every hitsumabushi have soup without eels innards. And they change it to kimosui (with eel innards) with extra 250 yen.

Changed clear soup to Kimosui (肝吸い) extra 250 yen

We were satisfied with Nagoya-style eel !


Name Atsuta Horaiken Jingu (あつた蓬莱軒 神宮店)
Open Lunch, Dinner
Reservation Unavailable
Credit card Available
URL Website

Google Map


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