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When you come to Nagoya, you have to try hitsumabushi!
First, enjoy it plain. Then add scallions and wasabi. Finally, pour in the hot broth and turn it into ochazuke. Every way of eating it was so good I couldn’t stop.
It was so delicious that I completely forgot to take a photo when it arrived. By the time I snapped back to reality, all that was left was an empty bowl. I’d honestly come back to Nagoya just for this meal. Definitely add it to your plans!
How could you come to Nagoya and miss hitsumabushi?
This time I visited Maruya Honten, about a 5-minute walk from Nagoya Station, and the aroma of charcoal-grilled eel hit me as soon as I walked in.
Their signature hitsumabushi was seriously amazing. For the first serving, you enjoy the simple, original flavor of the eel and rice. The eel skin was lightly charred and fragrant, while the meat was tender and delicate. I didn’t notice any bones at all, and the texture was super pleasant.
For the second serving, you add seasonings for a more layered flavor. Finally, you pour in the broth to make it like ochazuke. It was warm, smooth, and comforting, with a different surprise in every bite.
What impressed me most was how carefully the eel was prepared. There was none of that bony feeling I had imagined, so even people who are usually nervous about fish bones can dig in with confidence. Paired with the sweet-savory sauce and chewy rice, it was impossible to stop eating!
If you’re making a must-eat list for Nagoya, hitsumabushi absolutely needs to be on it. This meal was totally worth it!
After the first way of eating, adding green onions and wasabi was also really great 👍
The chazuke-style with tea poured over the rice was totally different.
It was my first time trying it and it felt super unique.
