On this day, I really wanted to eat eel. The day before, I had planned to go to Marunouchi Gate's Bichon, but due to slow staff at work, I ended up going to Hachikichi. So, on this day, I really wanted to go to Bichon, but it was already past 3 pm. Usually, most Bichon restaurants take a break around 3 pm, but I had a hunch that this particular place might be open all day, and when I checked, I was right. I always make good decisions. I took the subway and visited this restaurant. I usually order the regular Hitsumabushi, but this time I ordered the special Hitsumabushi because I was craving eel. After a short wait, the crispy Hitsumabushi arrived. The special Hitsumabushi had a generous amount of eel, which was really nice. I like to neatly arrange Hitsumabushi in a bowl and eat it. I don't mix it right away. I avoid the eel on top of the rice, scoop only the rice into the bowl, and then place the eel on top of it. This way, it looks nice. I admired (and took photos of) it for a while before actually eating it. It was delicious. I repeated this process about 4 times and finished the Hitsumabushi. It was a very fulfilling day. Skytree Town has other famous restaurants as well, and I didn't expect to come here specifically for Bichon, but the eel I had been craving was really delicious.

While sipping on two glasses of shochu with sweet potato, we decided to order something different from our usual chicken liver dish, and went for the white grilled fish at 3350 yen. It was delicious, but considering the volume of the premium hitsumabushi we were planning to have afterwards, I felt that a lighter dish like the liver would have been enough. My companion opted for the mille-feuille at 4950 yen, while I went for the indulgent premium hitsumabushi at 6950 yen. We also changed the miso soup to liver soup for an additional 180 yen. I prefer my hitsumabushi without the broth, so I asked for extra seaweed and condiments to enjoy it without the broth. I did make sure to drink the broth as well. The total bill for the two of us came to around 17,000 yen. It was a bit pricier than usual due to the white grilled fish, but we left feeling very satisfied and full.

I made a reservation before visiting! There were a lot of customers from overseas! As soon as I arrived, I saw the grilling station where they cook the eel from scratch! I ordered the Hitsumabushi with the option to add wasabi and green onions. First, I tried it as it is, and then I added wasabi on the next bite... The eel grilled from scratch had a perfect balance of sauce and charcoal aroma!! I feel that you can't go wrong with charcoal-grilled eel. I enjoyed it with extra wasabi and dashi broth, and it was delicious! It turned out to be a special lunchtime experience. Thank you very much! It was a feast!

The shop is small, but the customer service is excellent! I planned to enjoy Hitsumabushi without drinking alcohol, but I couldn't resist the temptation of Ebisu, so my daughter ordered a small glass. She finally got to enjoy the Hitsumabushi she had been wanting, and she smiled happily as she took a bite. I also felt happy watching her. She said she wants to try it in its place of origin next time. I personally like to put wasabi and green onions on top and sprinkle with sansho pepper! It was great to have the sansho pepper on the table. Of course, the beer was delicious too. ❤️

I had never tried Hitsumabushi before, but my mother said she wanted to try it, so we went. It was delicious to eat it normally, but it was even more delicious when eaten with the broth! However, my opinion didn't seem to make an impact. It was a bit pricey (still cost 4000 yen), so we opted for the regular option. It was still very tasty. However, I found it difficult to finish it after drinking beer due to my age, but my mother, who is over 70, managed to finish it all, which surprised me.

During the pandemic, my family went to eat here once and were so impressed by the taste that we decided to visit again this summer. The hitsumabushi here can be customized in various ways, making it fun and delicious to eat. The grilling technique here is excellent, and even when making ochazuke, the fragrant flavor is not lost and it tastes delicious!

Fluffy and fragrant with a perfect grilled texture, the sauce and rice were just right, making it a delicious and luxurious lunch. It goes well with beer on a hot summer day. They also added hot broth, green onions, wasabi, and shredded seaweed, showing great attention to detail. The staff promptly served tea and even offered to take a family photo. It's a great place to enjoy a leisurely meal.

This was my first time visiting this restaurant. I didn't have high expectations when I walked in, so I was pleasantly surprised by how delicious the food was. The eel was cooked perfectly - crispy on the outside and tender on the inside, just the way I like it. The appetizers were also great. I will definitely come back again! Thank you for the wonderful meal!

Our family's favorite eel restaurant is Hitsumabushi Bincho, located in Ginza Mitsukoshi. We usually go to the one in Ginza, but this time we visited the one in Solamachi for a different reason. Since we couldn't make a reservation, we arrived at around 10:30 and were the third group in line before the 11:00 opening. The line kept growing quickly due to the holiday. Once we were seated, we all ordered the regular hitsumabushi for a quick lunch, with drinks ordered separately. The food arrived in about 15-20 minutes. When we opened the lid, the smell of the eel was amazing. The eel itself wasn't too hot, but the rice was piping hot. The hitsumabushi was delicious as always, although it seemed slightly less flavorful this time, probably due to the heat. I think the way the eel was grilled might have been different. Overall, the eel was still delicious. I personally prefer to pour the broth over my hitsumabushi, so I kept adding more broth throughout the meal. You can ask for extra condiments and broth, which I recommend. However, I regret not ordering some snacks to go with my beer. I should have ordered uzaku or shirayaki, as they go well with alcohol. I'll remember to order them next time!

On the 6th floor of Tokyo Solamachi, there are many famous nationwide shops lined up. This is one of them. The price range is about two levels higher than the surrounding shops, which is why I think it wasn't as crowded as the other family-filled shops during the summer vacation. It's a shop where you can also eat at Mitsukoshi in Tokyo, and while it wasn't particularly impressive, I was satisfied with the unagi bowl after a long time.

We went as a family of four and it's recommended to make a reservation. When ordering, we like to have extra wasabi. For tea rice, having extra wasabi goes well with it. Some seats have disinfectant containers nearby, which can be a bit unpleasant. On July 2nd, there was a double points promotion so we received a 2000 yen discount coupon. There were also foreign customers and the staff were able to provide excellent service in English.

I visited around 8:00 pm on a regular day and found that other restaurants were crowded, but this one was relatively empty and easy to get into. The hitsumabushi had a crispy texture and tasted delicious on its own, but it seemed a bit too sweet and salty when eaten as is, as it is intended to be eaten as ochazuke.

I ordered the "hitsumabushi" and changed the soup to "kimo-sui" for a total of around 5000 yen including tax. It was very delicious, but lacked the taste of the broth, so the third bite was not as good. Considering the price, the cost performance may be a bit high... Other than that, there were no issues. I want to believe that there was some mistake with the taste of the broth.

First of all, "Hitsumabushi" is a traditional dish from Nagoya made with eel. The grilled eel is cut into pieces and placed on top of rice in a wooden container. "Hitsumabushi Nagoya Bincho" is a famous restaurant in Nagoya known for Hitsumabushi. They have a few branches in Tokyo as well, including in Ginza Mitsukoshi and Tokyo Station Marunouchi Building. The branch at Tokyo Skytree is known for its high standards and is open all year round. The restaurant is popular for its Hitsumabushi, which is grilled in the Kansai style without steaming. It is delicious and requires skill to prepare. In Kanto, the typical way to cook eel is steaming with the back cut open, while in Kansai, the eel is cooked with the belly cut open without steaming. Hitsumabushi from Nagoya is a must-try for eel lovers.

I lined up with high expectations for Kansai-style eel. It's rare in Tokyo. Even on weekdays, by 12:00, there are long lines everywhere. They have chairs set up, and they take your order while you wait in line. The total waiting time is about 30 minutes from lining up to getting inside. I ordered the "upper hitsumabushi" without liver. I thought the eel was a bit lean. The staff were all friendly, and they don't make you feel bad for ordering something expensive. Their consistency is much appreciated.

I ordered the Hitsumabushi with extra rice. The portion was quite generous, especially for a woman, it was filling. There are three ways to enjoy it. It comes with wasabi, green onions, shredded seaweed, pickles, miso soup, and broth. The sauce was on the sweeter side, so personally, I liked eating it with wasabi and green onions the best. The skin was crispy and the meat was juicy. It was very delicious. I made a reservation for 11:30 and there were only 2-3 groups in the restaurant, so it was calm and quiet, which was nice. By around 12:30, the restaurant started to get busy and there were people waiting outside, so I recommend making a reservation online in advance. You can also make a reservation on the same day. Highly recommended.

The eel was grilled over charcoal, giving it a crispy and fragrant surface, and it was extremely delicious. I splurged on the "premium" hitsumabushi, so there was plenty of eel on top. At first, I ate it as is, then added wasabi and green onions for a different flavor, and finally poured the broth over it. Even my elderly mother, who eats small portions, ended up finishing her meal without realizing it and was so full that she couldn't move for a while.

I first tried Hitsumabushi at Bichosan in Nagoya and fell in love with it. When I moved to Tokyo, I was thrilled to find Bichosan's store in Solamachi, and I am happy to be able to eat it again. I always order the Hitsumabushi and the Uramaki.

I have always only eaten fluffy steamed eel in the Kanto region, so I was pleasantly surprised by the Kansai-style grilled eel with crispy skin. It was delicious! It was served as hitsumabushi, so I could enjoy it as is, with condiments, or even as ochazuke. I thoroughly enjoyed it until the last bite. It was so delicious that I will definitely visit again.

Visited for my mother's 79th birthday lunch. Arrived around 12 o'clock and despite the long line, we were able to enter in less than 30 minutes thanks to the pre-ordering system. Had the Hitsumabushi and Octopus Vinegar. It had been a year since I last had Hitsumabushi, and it was delicious! I also enjoy Unaju, but the various ways you can eat Hitsumabushi, like adding condiments or making it into Ochazuke, make it so enjoyable. Eating it as is, then adding green onions and wasabi, and finally pouring dashi over it, each way is satisfying in its own right. The charcoal-grilled eel is amazing as is, with the added flavor of the sweet sauce. Adding sansho pepper also enhances the taste. You can upgrade the set miso soup to liver soup for an additional fee. I couldn't resist ordering more Octopus Vinegar because the balance of vinegar was just right. Finished off with a warm cup of tea and left feeling completely satisfied. I wanted to leave quickly to make room for others waiting in line. The fast turnover of customers may be due to their satisfaction with the food.

When I come to Skytree, I usually come here. Despite the crowds during the New Year's sale, I lined up for over 30 minutes to enter. It seems popular with people from overseas as well. I ordered the Hitsumabushi (3950 yen). The eel, crispy and fragrant from grilling, is delicious even when eaten as is. You can ask for extra condiments if you like. You can pour the broth over it at your preferred timing. The broth is quite refreshing, allowing the flavors of the condiments and eel to shine. It seems like the number of stores has been increasing recently. I love Hitsumabushi, so I'm happy that I can eat it at various places.

Lunchtime visit on a regular day. Everywhere is crowded, but we were able to get in without waiting. Hitsumabushi was delicious as it is. Slightly crispy and fluffy texture. It's pretty good when you add the broth. I prefer it as it is. Wasabi and nori go well together. The grilled liver was tasty. The sauce was on the richer side, which was good. The rolled omelette and eel had just the right amount of richness and were delicious. Thank you for the meal.