Hitsumabushi Hanaoka

This hugely popular restaurant in Sakae, Nagoya serves outstanding hitsumabushi, a Nagoya specialty made with high-quality eel. Its name is well known not only among locals but also among tourists, and long lines form in front of the restaurant even before it opens every day.

The eel used here is carefully selected, with only high-quality extra-large eels making the cut. They are grilled until plump and tender, and the flesh, infused with the restaurant’s original tare sauce, has just the right amount of fat so you can fully savor the natural flavor of eel. The rice is also locally sourced, showing just how particular the restaurant is about its ingredients.

When you enjoy hitsumabushi here, be sure to try it in the style known as “Hanaoka Gozen”. For the first bowl, eat it as it is. For the second, add condiments. For the third, add condiments and broth to make chazuke. Up to this point, the way of eating is fairly standard, but at Hanaoka the key is to have the fourth bowl as ume chazuke.
The sourness of the plum balances the rich flavor of the eel and leaves a refreshingly clean aftertaste. For the final serving, choose your favorite of the four styles.
The restaurant is also popular for its unaju, which is piled so high with eel that it overflows the box.

Inside, the seating has a somewhat nostalgic feel, with not only table seating but also counter seats that are easy for solo diners to use. There is also a special seating area that can be reserved for groups of seven or more. Its convenient access from Sakae Station and its year-round opening hours are also welcome perks.