Food & specialties・Nagoya

Hitsumabushihitsumabushi

Also known as: ひつまぶし・Atsuta Houraiken・あつた蓬莱軒

Nagoya's signature eel dish, served in a wooden ohitsu rice container. Diners are traditionally invited to eat it three ways: plain from the pot, garnished with condiments such as wasabi and green onion, and finally as ochazuke by pouring dashi broth over the remainder. The restaurant Atsuta Houraiken is the name most closely associated with the dish.

‹ Nagoya glossaryAll terms