Hitsumabushi Togawa Nagono Main Branch

Located in Nagono, where historic streetscapes remain to this day, this renowned restaurant showcases Nagoya's celebrated eel culture and the appeal of local ingredients.

Only carefully selected premium eel is used in its signature hitsumabushi. The restaurant is committed to the traditional direct-grilling method, cooking the eel quickly over the intense heat of binchotan charcoal. Rather than steaming the eel during preparation, excess fat is removed to concentrate its savory flavor as much as possible. The result is exceptionally fragrant skin and surprisingly tender, plump meat. A secret sauce passed down over many years further enhances its rich flavor.

Experience its appeal through hitsumabushi, which can be savored in several ways, such as with condiments or as ochazuke with tea poured over it. Another dish not to miss is the Chukogane Unaju, which combines eel with a rich Nagoya Cochin rolled omelet.

Along with the eel, be sure to explore the dishes made with Okumikawa chicken, a premium brand from Aichi Prefecture. Each chicken is carefully butchered by hand to preserve its freshness. The menu features an array of dishes worthy of the brand, including teriyaki chicken thigh and the Kashiwa Don, topped with chicken and house-made tsukune meatballs.

For a special evening during your trip, try a course meal that engages all five senses through the chefs' skill. Several plans are available, including the Eel Course, featuring carefully selected seasonal eel served in a progression of appetizers, grilled dishes, and rice, and the Premium Eel and Chicken Course, which brings together exceptional chicken dishes and eel. Every course offers an uncompromising selection of fine cuisine.

After your meal, do not miss the smooth pudding made generously with Nagoya Cochin egg yolks. Available both for dining in and takeout, it is also ideal for sharing a relaxing moment at your hotel.