I used to visit Yoshizuka Unagi when it was crowded or when I wanted to eat hitsumabushi or miso katsu, but I recommend Bichou over the sloppy Yoshizuka Unagi (^-^ゞ I was surprised by the difference in their customer service (laughs). There is talk of eel prices soaring, but the hitsumabushi at Bichou Nakasu store is reasonable at 3150 yen. Just this price difference alone is a reason to recommend it (^-^ゞ The eel at Bichou is grilled well with charcoal, so it has a crispy texture and the preparation is done properly, so you won't feel any small bones (*^^*). The sauce is not too thick and has just the right amount of sweetness and saltiness. It's delicious on its own (*´ー｀*) When you pour the broth over it, you'll notice that the sauce's thickness is not bad at all (*´∀｀). The hitsumabushi comes with enough rice for about 3-4 bowls, so you'll be fully satisfied (*´ー｀*) The attention to detail is excellent, to the point where you feel embarrassed. I wish other restaurants would learn from the Japanese hospitality at Bichou (laughs).

Today, I visited an eel restaurant that is based in Nagoya but also has branches outside the prefecture. I have been to their Nagoya branch before, but this was my first time at this particular location. The restaurant was established in 1994, so it's relatively new compared to other eel restaurants. The interior had table seating as well as raised tatami seating. There was also a large communal table for solo diners in the center. The restaurant had a decent number of seats and there were customers dining alone as well as in groups, including families with young children. I noticed many signatures displayed on the walls, although I didn't recognize any of them. I ordered the "Jou Hitsumabushi" with an additional order of eel liver. In Nagoya, the difference between "Jou" and "Tokujou" is the quantity of eel, not the quality. The traditional way to eat hitsumabushi is to divide the bowl into four portions and enjoy it in different ways - plain, with condiments, with dashi broth, and as you like to finish. The eel was tasty, but I felt the grilling could have been a bit crispier. In Nagoya, the eel is known for its crispy texture, which was not as prominent in this dish. It's a common observation that locals in Nagoya tend to prefer eel served in a bowl or on rice rather than hitsumabushi. Overall, I enjoyed my meal.

I had always wanted to go because there was always a long line, and my wish finally came true. First of all, the shine of the eel was dazzling! It increases your appetite. The fluffy eel and crispy skin are exquisite! I understand why this place is so popular. Definitely going back again.

I'm not a big fan of eel, so it was my first time trying Hitsumabushi. I wasn't sure of the difference between Hitsumabushi and Unaju, but I enjoyed being able to change up the flavors with condiments like seaweed and having it as ochazuke. This time, I ordered the Hitsumabushi (regular size). I divided it into four portions and had one as is, another with condiments, the third as ochazuke, and the fourth in my favorite way. The eel was very fragrant and crispy, and personally, I liked it more than the famous eel from a restaurant in Fukuoka! I tried various ways of eating it, but having it as is and with condiments (chopped seaweed) were the most delicious.

I made a reservation and used a private room. There were many foreign tourists. The popular restaurant had people waiting outside as well. The grilled eel was seasoned, not served with sauce, and tasted average. The miso pork cutlet had plenty of green onions on top and tasted average. The pork fillet cutlet was crispy and delicious. Overall, the food was average.

My mother wanted to try Hitsumabushi, so I searched online and found good reviews about this place. We decided to visit because they have private rooms and the staff were friendly. The eel was crispy on the outside and fluffy on the inside, very delicious! However, the disappointing part was that the broth was surprisingly tasteless, almost like hot water. We even added liver as an extra, but it was just liver in hot water... very disappointing. The broth for Hitsumabushi also lacked any flavor. I enjoy eating Hitsumabushi by pouring broth over it, so I was really looking forward to letting my mother try it. Pouring the broth actually made it less delicious, so we stopped. The eel itself was tasty, but if you're looking for Hitsumabushi, it was a letdown.

I love eel! I tried to go to a different eel restaurant but it was full, so I ended up here. I'm glad I could get in without a reservation. The steamed eel is good, but the hitsumabushi (eel over rice) is also delicious. Eel with wasabi is the best! I could add extra broth for about 100 yen. The miso cutlet was also delicious! Thank you for the meal!

I didn't take any photos, but I tried various dishes. I had deep-fried young sardines, mentaiko rolled omelette, grilled chicken thigh with balsamic sauce, deep-fried taro, miso skewers, and eel mixed rice for four people which cost 10,340 yen including tax. There were three adults and two children, so we asked for extra rice, which turned out to be a good amount. The grilled eel was well-cooked and had a nice aroma. When we added green onions, wasabi, and dashi, it was so delicious that we could have eaten more, but we were worried about overeating so we stopped at a reasonable amount.

I visited around 1 pm on a regular day. From outside, you can see the grilling through the glass, but the inside of the restaurant is not visible. When I entered, it had a calm Japanese-style interior. There were customers dining alone or in groups, all seemed to be working individuals. I looked at the menu and ordered the Unagi (eel) bowl lunch set. I was offered a free upgrade to red miso soup and also asked if I wanted the option of adding tea broth to my meal, which I accepted. I sipped on warm tea and within 10 minutes, my food arrived. The eel was larger than what you'd find at Yoshinoya, which got me excited. I sprinkled some sansho pepper on the eel and started with the salad. It was a crispy and ordinary salad. The side dish was potatoes, nicely seasoned with soy sauce. The red miso soup was also delicious. The eel was finely sliced, crispy on the outside and tender inside, with a well-balanced sweet and spicy sauce that was tasty and not fishy. The seaweed went well with it. I asked for extra rice, so there was plenty to enjoy with each bite of eel. The grilling and sauce were delicious. Although the tea broth was also tasty, I felt that for the Unagi bowl lunch set, the eel was small enough to enjoy without turning it into tea broth. In the end, I finished the rice, sipped on the broth, had another cup of tea, and was satisfied. The eel was delicious, well-grilled without any fishy taste, and the lunch set, while not cheap, was worth it for the taste. Overall, I was very satisfied!

I had my first taste of Hitsumabushi. Out of curiosity, I tried the liver sashimi. As I enjoyed the potato salad and daikon radish from the oden, the Hitsumabushi was soon served. It had a beautiful glaze and a rich aroma. It was delicious! Although tasty, I found the eel a bit thin. It was crispy on the outside and juicy inside. Hitsumabushi may be like this, but in my mind, eel was crispy and fluffy. I thought to myself, this is Hitsumabushi, this is Nagoya. The liver sashimi didn't appeal to me, so I thought it was okay to be ordinary. My favorite way of eating Hitsumabushi was with condiments. The sauce was delicious, soaked in perfectly. The restaurant was clean and the staff were friendly. It was my first time trying Hitsumabushi, so I apologize if this review seems odd. I highly recommend this restaurant!

There is a Hitsumabushi restaurant near Nakasu Station in Nagoya! I didn't have much time on my way back, so I quickly stopped by a nearby place. Personally, I prefer Unaju over Hitsumabushi! The finely chopped eel was a bit tough and lacked the fluffy texture. For those who don't have time to savor the dish with broth poured over, this might be the better option!

I entered the restaurant near the hotel to have lunch. I was torn between the lunch menu options, but decided to choose the top-notch selection from the signature menu. With bubble prices of special, premium, and ultimate, I opted for the premium. I was excited to see what kind of mabushi would be served. The charming waitress gave me instructions on how to eat it, but I was so nervous that I only looked at her face. It was delicious, so I want to go see her again.

Fukuoka business trip time lag post ♪ I went to a shop that I was curious about when I was in Hakata! Since there is a long-established eel shop called Yoshizuka Unagi around here, let's experience the difference! Alcohol, temperature measurement, and other infection prevention measures are also perfect! I ordered and waited ^ ^ The eel has arrived! The shop is called Binaga, so it is baked crispy with charcoal! Oh? Is this my type? ♪ I like crispy skin when it comes to grilled dishes ^_^ When you pour the broth and eat it, you can also change the taste to light. Wow, eel prices are rising year by year, but look at this amount! It's too luxurious~ The staff's customer service is amazing! It's a shop that makes you want to go again! I will definitely come back again ♪ Thank you for the meal!

First, you might think it's just a regular hitsumabushi, right? But when you scoop it with the rice paddle, underneath the rice there's more eel! It's made with four layers of eel and rice, using two eels. The outside is crispy while the inside is juicy, with the flavor of the eel coming through with every bite! If you order the large size, it won't fit in the bowl so they serve the rice in a separate dish. [Business Hours] 11:30-15:30, 17:00-20:00 [Budget] 3000-4000 yen [Ordered Menu] Ultimate Hitsumabushi (large size)

This time we went to Hitsumabushi Washoku Bincho Nakasu Kawabata store located at 2-1 Shimokawabata-machi, Hakata-ku, Fukuoka City, in the Hakata-za Nishigin Building 1F. I felt like eating eel, so I selected this place from my list of restaurants I want to try. The restaurant is located near Hakata-za. As soon as I saw the memorable poster at the entrance saying "Slicing for 3 years, Grilling for 8 years, a lifetime of experience", I knew I was in for a treat. The glass-walled kitchen visible from the outside was where the slicing was taking place. Exciting! After having my temperature checked and disinfecting my hands with alcohol at the entrance, I was seated at a table. The restaurant had a calm and traditional Japanese atmosphere. Since alcohol was not allowed, I settled for water and tea. I ordered the Hitsumabushi for 4,180 yen, with the option to upgrade to liver soup for an additional 100 yen. I also ordered the Bone Senbei for 715 yen. The Bone Senbei was crispy and rich in calcium, although it had a slightly fishy smell. While waiting, I enjoyed the Hitsumabushi when it arrived. My excitement level went up! The liver was tender and delicious. The eel was stacked in layers. I started by eating it as is, then tried it with green onion and wasabi, and finally made ochazuke (tea poured over rice). The eel could have been a bit more tender for my taste, but preferences vary. The portion was generous and I left feeling satisfied. Thank you for the meal.

Located directly connected to the Nakasu Kawabata Station in the underground mall of Hakata Riverain, the "Hitsumabushi Washoku Bincho Nakasu Kawabata" is a specialty restaurant of Nagoya's famous dish "Hitsumabushi". With its headquarters in Nagoya, Aichi Prefecture, this chain has 12 branches in Aichi, Tokyo, Osaka, and Fukuoka. Hitsumabushi is a dish where grilled eel is finely chopped and sprinkled over rice in a wooden box. At the Nakasu Kawabata branch in Fukuoka, you can enjoy a wide range of dishes from the famous Hitsumabushi to traditional Japanese course meals, fresh fish, and charcoal-grilled Wagyu beef. The "Hitsumabushi Donburi Lunch" is priced at 1,740 yen, offering a more casual way to enjoy Hitsumabushi compared to the regular dish which starts at 3,465 yen. It comes with salad, small dishes, pickles, and miso soup. The beautifully golden eel shines on top of the rice, creating an appetizing visual. The eel, coated with Aichi's special soy sauce and mirin, has a delightful fragrance. The eel is grilled slowly over Bincho charcoal, resulting in crispy skin and tender meat. The rice, made with carefully selected new rice, complements the dish perfectly. You can enjoy the smoky aroma and light flavor as you eat the Hitsumabushi. Another recommended dish is the Pork Bowl priced at 1,080 yen. Rumored to be an exquisite dish, the pork bowl is cooked with a secret eel sauce. The pork loin, shining golden on a bed of cabbage, is a sight to behold. The combination of the eel sauce and pork is outstanding, almost like something you would find at a specialized pork bowl restaurant. The pork bowl is only available during lunch hours. They also offer a "Pork and Eel Bowl" priced at 1,485 yen. I am curious about the miso katsu and dotenabe lunch, which are Nagoya specialties. Thank you for the delicious meal!

I enjoyed a course meal at Hitsumabushi Washoku Bincho in Nakasu Kawabata, which was all about eel. The meal started with grilled eel bones, followed by grilled liver, grilled white eel, broiled eel, hitsumabushi (eel over rice), dessert, and matcha. I tried eel in various ways and the portion was generous, leaving me feeling satisfied. The eel grilled with Bincho charcoal was truly the best!

This is the Nagoya branch of Hitsumabushi Washoku Bincho in Nakasu, a specialty restaurant for hitsumabushi. The lunch menu is varied and the interior of the restaurant is beautiful. I tried the eel bowl with added broth. The eel was thinly sliced, making it enjoyable to eat. It was delicious both on its own and with the added broth. The side dishes were also very tasty. I plan to try the popular mabushi bowl next time! 😄

I visited the restaurant on Sunday afternoon. There were about a dozen people inside, showing how popular it is. I ordered the Hitsumabushi bowl from the lunch menu. I was able to enjoy my meal in the calm atmosphere of the restaurant with the sound of a koto playing in the background. The taste was well-balanced and all the dishes were delicious. The eel was plump and had a rich flavor, with a crispy texture. I also ordered extra rice and dashi for ochazuke, so I was full and satisfied. The service of the affiliated parking lot was also impressive. Thank you for the meal.

My partner and I ordered Hitsumabushi, which my partner had been looking forward to. The restaurant also had a wide variety of izakaya dishes, so we also ordered oden as an appetizer. It turned out to be unexpectedly delicious. We also ordered daikon and thick fried tofu, which were served in small dishes, possibly due to the pandemic. As we finished the oden, the main dish arrived - eel! It was crispy and delicious, followed by an eel rice bowl seasoned with sansho pepper. Next was the unadon, followed by unaju. Lastly, we had una-chazuke, which was the best part of the meal. We had a rush of flavors, with unlimited refills of dashi and condiments, which were so delicious that we devoured them. My partner exclaimed, "I could eat this forever!" Even though we shared the eel equally, my partner seemed a bit dissatisfied, saying, "I should have ordered the larger portion." Overall, we left the restaurant feeling full and satisfied. Thank you for the meal!

I went intending to have eel as the main dish, but I was also drawn to the menu's tonkatsu and fried oysters, so I ordered eel rice bowl along with them. The sauce for the eel rice bowl was not too sweet. There was also a piece of eel hidden inside the rice. The fried oysters were elegantly arranged. The restaurant was bright, clean, and the staff's service was good. I left feeling full and satisfied.