Hitsumabushi Bincho

As I am from Nagoya I like this place. Hitsumabushi is from Nagoya. Same as other Unagi, Unagi is on top of rice but the unique thing is you can enjoy some other way to eat. Usually I split it for 4 portions.
1 st one is purely enjoying the taste for plane.
2^nd one is putting wasabi or green onion or seaweed or whatever available.
3^rd one is putting some wasabi and hot tea. Ohhh so good.
4^th one is your pick. Whatever you like the best way.
It’s in the department store and pretty convenient. You can go to Uniqlo and then go here too.
Price is not too expensive, normal Unagi around $ 30.
Enjoy!

very yummy nagoya style hitsumaboshi… the line might seem long but it actually. moved pretty fast… because the food came out fast as well. very good logistics in that sense and also they asked you to order when you are almost at the front of the line so that helps a lot i think.
it was very delicious :) reasonably priced as well

This is Nagoya style unagi. Not steamed, just grilled so it has a crispier texture. I had the most expensive set. Couldn’t decided between the grilled eel liver or the eel liver with wasbi, so I had both.
While the hitsumabushi is the star, the crab roe tofu stole the show for me. The combination of texture of the tofu and the flavor of the crab roe just takes it to a level neither could on it’s own. The sum is really more than it’s parts.
The lines can be long but they move fast.
Will RTE someday.

Long, muscular, wet and glistening, wriggling in all the right ways. Oh yeah baby, we’re talking eel! (What were you thinking? Although, it is touted as a food that improves stamina).
Forget everything you think you know about unagi (eel). Not the oily, rubbery thing atop a ball of over compacted rice, nor the muddy, over sauced, sweet thing in on a huge bowl of rice. You haven’t tasted unagi until you’ve had hitsumabushi (Nagoya style, charcoal grilled eel).
Unlike the traditional unagi, this is grilled versus steamed. The result is a firmer texture, crispy skin, and a much truer flavor. A gentle brushing of sweetened soy throughout the grilling imparts a good earthiness that blends with the gentle bitterness imparted by the light smoke enhancing the natural sweetness of the unagi.
Although part of a small chain of restaurants, Hitsumabushi Bincho does it right. Offered in five sizes ranging from 0.7 of a full eel to 2.5 portions of eel (JPY 3,150 — JPY 9,700), served over rice with pickles and kimosui (a clear, lightly oceanic eel liver soup — delicious with sweet, chewy liver) nori, scallions, and broth. The meal is eaten in three parts.
(1) Eel on rice — showcases the quality and complex flavor of the eel (described above). The rice is a foil for the next bite.
(2) Eel on rice with wasabi, scallion, and nori — adding condiments with varying amounts mixing with each bite adds contrast. Wasabi enhances bitterness, the spring onion the sweetness, finally the nori the oceanic flavor.
(3) Eel on rice with condiments and broth — cutting the richness of the eel and preventing palate fatigue while accentuating the natural sweetness of the eel.
Excellent starters including a lightly dress plate of greens topped with fresh grilled eel and a dashimaki tamago, filled with eel.
Very short and simple beer and shochu list. All chosen to compliment the eel.
Very efficient service. Basic menu in English, specials and drinks in Japanese only. Very little English spoken. Reasonable with great price to quality ratio (meal for three JPY 25,000). Credit cards accepted.
Question of stamina unanswered but a satisfying meal with great food and company for sure.