Last time I came, it was closed, so this time I specifically chose a weekday and lined up early in the morning. I finally got to try it!
You can get a numbered ticket first, so you don't have to stand around waiting in front of the restaurant. You can visit nearby Atsuta Jingu Shrine and return to the restaurant at your designated time, which makes planning your itinerary very convenient.
This time I ordered their signature hitsumabushi, and I highly recommend it! The eel was crispy outside and tender inside, the sauce had just the right balance of sweet and salty, and it wasn't too greasy. It went perfectly with the well-separated grains of rice. The portion was also larger than expected, so for women, I'd recommend ordering the small size, which should be plenty filling.
Three ways to enjoy it, each with a different flavor
First way | Plain
Start by enjoying the aroma and texture of the eel itself. The crispy-outside, tender-inside eel with the sauce lets you best appreciate its original flavor.
Second way | With toppings
Add chopped green onions, nori, and wasabi for richer layers of aroma and texture. The wasabi also makes the overall flavor more refreshing.
Third way | Ochazuke
Finally, pour in the broth to make a light eel ochazuke. It doesn't feel heavy even down to the last bite, and all three ways of eating it really have their own distinct character!
Overall, I finally didn't miss out this time. With hitsumabushi, you can enjoy three different flavors in one bowl—plain, with toppings, and as ochazuke. It's delicious enough to be worth trying.
