I visited a Nagoya-based eel restaurant that opened on the 11th floor of Mitsukoshi Ginza for lunch. It seems to be their second location, congratulations! The simple yet elegant interior of the department store is bright and calming, with a nice lattice wall. When it comes to Nagoya cuisine, "hitsumabushi" is a representative dish, but today I ordered the eel rice bowl for ¥3,880 (without tax) with an upgrade to liver soup for an additional ¥150. It arrived in about 20 minutes, and Nagoya-style eel is grilled instead of steamed, which feels familiar and nostalgic to me, as it is also my hometown's style. The eel, using Mikawa eel with just the right amount of fat, had a crispy texture and the slightly spicy sauce complemented it well, making it delicious. While the liver in the soup was a bit lacking, the portion and price at Mitsukoshi Ginza were satisfying enough. I finished it in no time. The restaurant opened at 11 am, and by around 11:30, it was about 70% full. It seemed like everyone was ordering hitsumabushi. In a sea of fake hitsumabushi being served, it's no wonder this place is popular for serving the real deal. Although I've gotten used to Tokyo-style eel, having traditional grilled eel was really nice. I will definitely visit again when I crave that nostalgic eel. Thank you for the meal!

I saw on TV that Mitsukoshi Ginza is hosting an art aquarium with goldfish, which looked beautiful and refreshing, so my wife and I decided to go see it. Since we were already in Ginza, we thought we should have a delicious meal for lunch. We hadn't had eel yet this year, so we decided to go for eel, and we made a reservation at a Hitsumabushi restaurant on the 11th floor of Mitsukoshi for 12:30. The art aquarium was a beautiful display of goldfish in various tanks with different shapes and colors, illuminated by various colored lights and mirrors, creating an artistic and cool atmosphere. The sensuality of the goldfish was particularly captivating. After enjoying the art aquarium, we headed to the eel restaurant. The restaurant was crowded, but we had a reservation, so we were seated promptly. We started with grilled eel liver, which was incredibly flavorful and not at all fishy. We then had Hitsumabushi, where the eel was sliced and served in a circular shape with a rich sauce. The eel was tender and the sauce was delicious. We also tried Uzaku, which was eel topped with salted cucumber slices and a tangy vinegar sauce. Finally, we had Hitsumabushi, where grilled eel was served over rice with a flavorful sauce. The meal was accompanied by condiments, soup, and pickles, and we ended the meal with tea. We left the restaurant feeling extremely full and satisfied. I used to think that Kanto-style eel, which is steamed and melts in your mouth, was the best, but the Nagoya-style direct-grilled eel we had at this restaurant completely changed my mind.

I made a reservation and visited at night. Despite it being a weekday, there were still people waiting to enter. Truly a popular place. There were many foreigners, and I noticed some communication issues with the staff. There was even a foreign customer who put all the condiments and seaweed into their soup... The way to eat hitsumabushi is unique and may be difficult for first-time foreigners to understand, so maybe it would be helpful to provide a simple guide on how to eat it along with the instructions on the table? The taste was delicious. Overall, the cost performance was not bad.

Farewell lunch with a former colleague on August 29, 2023. She is from the Kanto region, so I treated her to Nagoya-style hitsumabushi in Ginza. Interestingly enough, I enjoyed hitsumabushi two days in a row, which might be a first in my life. Yesterday, we went to the original Horaiken in Nagoya, and today, we visited Bichon, also originating from Nagoya. It was located inside Mitsukoshi and was fully booked with reservations. They also offered regular eel dishes to choose from, which was nice. I opted for pickles instead of liver sashimi and added a mini salad. It was a luxurious treat to commemorate the scorching heat and the end of summer.

Despite the busy lunchtime during the Obon season, I requested to avoid sharing a table when making a reservation on this site as I was dining alone. Despite the restaurant being full on the day, they managed to secure a table for me, allowing me to relax and enjoy my meal. I would like to express my gratitude once again. For my meal, I ordered the Hitsumabushi and Unagi Maki. The grilled eel was cooked to perfection, crispy on the outside and tender on the inside. It was truly delicious. I was also curious about the Unagi Maki, but I was worried about the portion size as I was already having Hitsumabushi. I asked the staff about it, and they kindly served me a smaller portion of rice. The Unagi Maki arrived first, and the fluffy egg with the flavorful eel was absolutely delicious. It is a dish that I highly recommend trying. It was a wonderful day for a summer break.

On a hot weekend in July, I visited the restaurant called "Bichon" at Ginza Mitsukoshi at 4:45 PM, thinking that all eel restaurants would be crowded. The evening business starts at 5:00 PM, but there was already a line in front of the restaurant. We were lucky to get a table, as the restaurant was already full and those who came later were told to wait for 60 minutes. We ordered Hitsumabushi, Eel Bones, Eel Roll, Crab Miso Tofu, and Grilled Eel Liver. The Eel Roll was especially delicious, with a large portion and fluffy egg. The Crab Miso Tofu was rich and tasty. The Hitsumabushi had plenty of eel and was very satisfying to eat.

When I tried to eat here before, I was told there was a several-hour wait due to the long line, so I couldn't get in. This time, I made a reservation. Eel takes time to cook, so it can't be helped. There is still a line this time as well. I'm glad I made a reservation. I live in the Kanto region, so I have hardly ever eaten Hitsumabushi. I ate while reading the explanation from the staff and the instructions on the table. The first bowl is as it is. Occasionally add sansho pepper. It's fluffy and tender yet crispy and fragrant. The second bowl has condiments added, and the third bowl is eaten with broth. I didn't know Hitsumabushi could be this delicious, whether it's the restaurant or the dish itself, but I want to come back again! There seem to be other shops in Tokyo, so maybe I'll try those too. Unaju is good too, but this time I was won over by the deliciousness of Hitsumabushi. Thank you for the meal.

🖊️Restaurant Review🍽️ I visited this restaurant for lunch today✨ The interior was elegant, just as you would expect from Mitsukoshi! The staff were very polite and provided excellent service✨ I had the premium Hitsumabushi rice bowl🍚 First of all, there are three ways to eat it - with condiments, with broth, or just as it is! This variety kept things interesting and enjoyable✨ The eel was cooked perfectly, tender and delicious✨ The flavor was rich and the sauce complemented it well✨ Also, the bones were soft and not bothersome✨ Personally, I preferred eating it just as it is✨ Eel eaten on special occasions is truly the best✨ I highly recommend stopping by and trying it out for yourself! Thank you for the meal!! 🍽️

I had Hitsumabushi properly for the first time. It was very delicious! I used to dislike eel, but my impression has changed. It cost almost 6000 yen, but it seems like a reasonable price for eel. It took about 30 minutes to be seated even when I visited around 2 pm on a holiday, maybe because it's inside a department store, but I was very satisfied!

I made a reservation this time because last time I tried to enter without one and had to wait for an hour. In addition to Hitsumabushi, I also enjoyed the pickles and grilled liver. The main Hitsumabushi had plenty of eel and was very satisfying. The dashi for the ochazuke was delicious, and I thought I would like to come back again.

A popular Hitsumabushi specialty shop with its main store in Aichi. Among the many eel restaurants, this is my favorite place ☺︎ Their specialty is the "jibiyaki" method, which is rare in Kanto. There is no steaming process, they cook it with strong far heat, resulting in a crispy and fragrant surface, with a juicy and tender inside! I indulged in the luxurious Hitsumabushi. It's delicious on its own, but I prefer to soak it in plenty of broth...❤︎ Having Hitsumabushi after a long time made me feel energized! I'll do my best at work again from tomorrow! Thank you for the meal!

Visited the restaurant on Saturday at 6:00 PM with a reservation. Without a reservation, there is a one-hour wait. Ordered: 1. Upper Hitsumabushi for 4950 yen + extra rice for 180 yen = 5130 yen 2. Hitsumabushi for 3950 yen 3. Giokou Junmai sake made from 60% Yamadanishiki rice (Aichi) for 1260 yen per serving Hitsumabushi was served 25 minutes after entering the restaurant. The portion size of the upper hitsumabushi with extra rice was just right and satisfying. The service provided by the manager(?) was polite and good.

I suddenly felt like eating hitsumabushi and visited a store in Nagoya, which is the main branch. There were three ways to eat it, but the staff explained that I should divide the rice in the wooden bowl into four sections with a rice paddle, and enjoy the last bite however I like. The rice was delicious, and the eel had a crispy skin and a flavorful interior. I was worried that there was too much on top, but I ended up finishing it easily. I will visit again when I want to treat myself. It was delicious.

The lacquered container is lovely. The taste is also solid, and it's nice that you can get extra condiments. Although the amount of eel seems to be less due to recent price increases, if you can enjoy this taste in Tokyo, then it's okay. The care taken by the staff is very good, and the extra touch to the taste makes you want to come back again.

Ginza is my favorite dining spot, but I usually don't eat eel in Ginza because I prefer "Furukuya" in Maebashi, Gunma Prefecture. However, the other day, I tried Hitsumabushi at Unagi Toko Tokyo Plaza Ginza store and quite liked it, so I decided to explore other options and found this restaurant. I made a reservation through Tabelog. I arrived about 15 minutes late for my reservation after a facial at TALGO (my companion arrived on time). The waitress (maybe the owner?) greeted me at the entrance with "Are you Mr. Yamato who made a reservation?" I ordered Hitsumabushi for 3,850 yen and Charcoal-Grilled Smoked Eel for 1,600 yen (actually). The waitress suggested adding Liver Soup for an additional 160 yen, so I agreed (although this was not clearly stated on the menu, unlike at Unagi Toko Tokyo Plaza Ginza store). The charcoal-grilled smoked eel was priced at 1,760 yen including tax, but it was not clearly mentioned on the menu, which was a bit disappointing. The Hitsumabushi was 3,850 yen including tax, and while the taste was fine, it felt heavy on the stomach afterwards, likely due to the quality of the eel itself.

Just before 5:00 pm. I felt like having dinner without leaving Ginza Mitsukoshi and decided to eat here after looking at the floor guide. I entered without waiting. I had already decided on my order before entering - my favorite Hitsumabushi with liver. While sipping tea, I waited. ◉POINTS - The slightly sweet sauce of Hitsumabushi is just right, not too salty - The Kansai-style skin is crispy and fragrant, while the inside is fluffy and delicious When it was cut into four equal pieces at 10:00, the staff guided me to eat it with condiments and dashi, and then enjoy it as I like. I prefer it as it is with condiments. The staff was attentive, refilling my tea promptly. Thanks to their thoughtfulness, I was able to relax comfortably. When it was time to pay, I heard words like "Thank you for always coming." They must remember the faces of regular customers. When I was leaving, they asked with a smile, "Are you full now?" Yes, it was very delicious.

Hitsumabushi - 4,820 yen The eel was not tasty, but the seasoning and broth were delicious!! The rice was also quite tastyーー\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\

Luxury Series (how long will it continue) Everyone loves it, it's eel~✨ Hitsumabushi~❤. The excitement of opening this with a snap, right? "The most expensive one in this restaurant!" Ordered like Yuuzan Kaihara, decided on the top hitsumabushi (〃∀〃). Enjoy your meal! Nagoya's long-established #Bincho. It's said to be baked in the Kansai style without steaming, so the skin is crispy. Since it's hitsumabushi, enjoy various ways of eating and finish with your favorite way~ the staff said. The first is with wasabi and seaweed topping. The second is with dashi poured over it to make ochazuke. It was so delicious that I wanted to go for another round~❤. Be careful as there is quite a line during lunchtime.

We made a reservation for a course meal for 6 people on the restaurant's website in advance and arrived a little after 11 o'clock. The course included a kaiseki meal for 7,920 yen, bone senbei, a choice between grilled liver or liver with mustard, pickles, grilled rice balls, and dessert. We were able to make changes to the course when booking online, so it was convenient. We decided to share the grilled liver and liver with mustard among the three of us since we didn't specify our preferences when booking. We also requested a quiet table as we planned to have a leisurely lunch while enjoying drinks. The grilled rice balls had a nice crispy texture, and the pickles were well-balanced with vinegar. The eel in the grilled rice balls was deliciously crispy. We followed the usual way of eating for the first three dishes and then enjoyed the eel ochazuke with powdered sansho pepper, seaweed, and dashi for the fourth dish. It was a delightful dining experience, drinking and eating for about an hour and a half on a weekday afternoon. It was great!

This is a long-established eel restaurant from Nagoya located on the 11th floor of Ginza Mitsukoshi. It was a Saturday night, so we waited for almost an hour. The eel was grilled, not steamed, and it was deliciously crispy and fragrant. It was worth the wait. Thank you for the meal!

"Hitsumabushi Bincho" in Ginza Mitsukoshi. Last Sunday, I tried to visit but the line was about a 2-hour wait, so I had to give up. I came back for revenge!! The hitsumabushi at Bincho has crispy skin and tender meat, with a rich flavor. The best part is that you can get free refills of toppings like green onions, seaweed, and broth. I added plenty of green onions and seaweed!! This is my favorite restaurant, and I actually go there quite often ☺︎

I had to eat within a time constraint in Ginza, so I made a reservation and placed my order in advance. I arrived about 10 minutes late from the promised time, but the staff greeted me warmly and served me smoothly without any unpleasant expressions. The Hitsumabushi was delicious with a crispy texture from the grilled eel. The only downside was that the amount of eel felt a bit lacking compared to the rice. My companion's "Jou Hitsumabushi" seemed to have a better balance, so I thought I should have ordered that. I enjoyed my second bowl with condiments, turned the third bowl into ochazuke, and had the fourth bowl half as is and half as ochazuke. I left satisfied. Although it seems to be a chain originating from Nagoya, this second branch in Ginza seems to be doing well. It was delicious. Thank you for the meal.