Bincho Charcoal and Tamari Soy Sauce Make the Difference! Nagoya Specialty Hitsumabushi at Maruya Honten Meieki 3-chome
Nagoya, one of Japan's three major cities, is the birthplace of hitsumabushi, a local specialty that embodies its reputation as a "foodie city."
In particular, the hitsumabushi specialty restaurant Maruya Honten Meieki 3-chome has been drawing attention.
It is known for authentic hitsumabushi made with eel grilled over Bincho charcoal, coated in a tamari soy sauce-based tare, and paired with Japanese-grown rice.
In this article, we introduce the appeal, flavor, and ways to enjoy the hitsumabushi at Maruya Honten Meieki 3-chome.
If you’re not sure which eel specialty restaurant to choose in Nagoya, this article will help.
What Is Maruya Honten Meieki 3-chome Like?
Maruya Honten Meieki 3-chome is a hitsumabushi specialty restaurant that represents Nagoya.
This location opened in May 2024 and is operated by Maruya Honten, a company founded in Aichi Prefecture in 2005 by Sanmei Sasaki, who trained for many years.
Its exceptional flavors, created through the skills of its artisans, have earned it a strong reputation.
It is known as a place loved by many people, from local regulars to tourists.
Inside is a bright, natural, Japanese-modern space centered around unfinished light wood.
It features table seating, counter seating, and private rooms, making it easy to use for everyone from solo diners to groups.
Easy access from Nagoya Station is also one reason for its popularity.
Menus are available in Japanese, English, Chinese (Simplified), and Korean, and the restaurant is set up to welcome guests in a variety of languages.
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Entrance to Maruya Honten Meieki 3-chome
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Open counter seating with large windows
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Semi-private rooms are also available, so you can relax and take your time.
Access to Maruya Honten Meieki 3-chome
Maruya Honten Meieki 3-chome is located on the 5th floor of the GEMS Nagoya Ekimae 3-chome building, a five-minute walk from JR and subway Nagoya Station.
If you take the underground mall Unimall, it’s easy to get there even on rainy days.
3 Reasons Maruya Honten Meieki 3-chome Is So Popular
There are many hitsumabushi specialty restaurants around Nagoya Station.
Maruya Honten Meieki 3-chome stands out for three main reasons.
Here, we introduce those three highlights.
1. Live Eel Grilled Over Bincho Charcoal by Artisans
Depending on the season, each morning they purchase carefully selected eels live, then prepare each one by hand with care.
Grilled over Bincho charcoal while letting the fat render just right, the eel is finished crisp and fragrant on the outside and plump and tender inside.
2. 100% Japanese-Grown Rice That Highlights the Eel's Flavor
For hitsumabushi and Unagi Don, they use 100% Japanese-grown rice shipped directly from its place of origin.
A dedicated in-house specialist creates a unique blend of carefully selected A-grade Japanese rice to suit hitsumabushi.
It is cooked slightly firm so it can thoroughly absorb the tare.
3. A Tare Based on Traditionally Made Tamari Soy Sauce
Their tare is based on traditionally made tamari soy sauce, blended with several types of soy sauce and mirin in an exquisite balance.
It is then aged slowly, creating a deep, rich flavor.
Sweet and full-bodied, it plays a key supporting role in bringing out the eel’s umami even more.
What Is the Hitsumabushi Infused with the Aroma of Bincho Charcoal at Maruya Honten Meieki 3-chome?
This is a hitsumabushi you cannot taste elsewhere, with eel grilled over Bincho charcoal and a tare made with traditional tamari soy sauce.
You can enjoy the flavor created by the perfect interplay of sweet, rich tare and eel grilled over Bincho charcoal.
It is recommended for anyone who wants to savor hitsumabushi in an authentic way.
How to Eat Hitsumabushi
Here is how to enjoy three different flavors in a single dish.
First, lightly mix the eel and white rice, then divide it into three portions.
1. Enjoy the Eel's Natural Flavor
Enjoy the umami of the fragrant, grilled eel, how the tare coats the white rice, and the fluffy texture of the eel.
2. Add Condiments to Change Up the Flavor
Add chopped shiso leaves, wasabi, and nori to enjoy a change in flavor.
3. Pour Dashi (Japanese Soup Stock) Over It for an Ochazuke-Style Finish
After fully enjoying the flavors in steps 1 and 2, pour dashi (Japanese soup stock) over it to make it ochazuke-style.
Pairs Perfectly with Sake! Recommended Side Dishes at Maruya Honten Meieki 3-chome
Maruya Honten Meieki 3-chome offers a wide selection of drinks, including sake.
Here, we introduce recommended side dishes you will want to order with sake.
Fragrant, Fluffy, and Juicy Shirayaki
This dish is grilled over Bincho charcoal until the surface is fragrant, then finished without brushing on tare.
You can enjoy its fluffy texture and juicy bite.
It is also a dish that lets you savor the excitement of opening the lid.
Freshly Grilled, Fluffy Umaki with a Mild, Rounded Flavor
Umaki is an eel dish in which eel is wrapped in a fluffy rolled omelet cooked after you place your order.
It has a flavor in which sweet-and-savory tare blends with the gentle richness of the egg.
It is gently flavored yet full of depth, making it perfect as a drink companion.
Plenty of Takeout Menu Items and Gifts
In addition to takeout of in-store menu items such as the "Hitsumabushi Jyo Bento (with condiments)" and "Jyo Unadon Bento," they also sell gift items (refrigerated) that are perfect as souvenirs.
For takeout, grilling takes about 15 minutes, so order with time to spare.
Wrap-up
Maruya Honten Meieki 3-chome is a five-minute walk from Nagoya Station.
It is a popular restaurant that is easy to stop by while sightseeing and convenient for picking up bento to enjoy while traveling by Shinkansen and other forms of transportation.
The hitsumabushi, created by the fragrant aroma of Bincho charcoal and a traditional tamari soy sauce-based tare, is sure to become a taste you will never forget.
It is a place you will want to visit when you go to Nagoya.