15 Recommended Hitsumabushi Restaurants in Nagoya Loved by Locals—Great Taste at a Great Price

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Hitsumabushi Inou is a specialty restaurant located in the Esca underground shopping mall, directly connected to Nagoya Station.

The modern interior offers around 46 seats, including both tables and counter seating. The spacious and calm atmosphere makes it an ideal place to relax and enjoy hitsumabushi at your own pace.

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The "Jo Hitsumabushi" features eel that is expertly grilled—crispy on the outside, tender and fluffy on the inside—with double the usual portion of eel.

It is served with a rich and perfectly balanced sweet-savory sauce that is truly impressive, and is also known for offering great value. The meal includes a side of kimosui (eel liver soup), which is another highlight.

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Another available Nagoya specialty as popular as hitsumabushi is "miso kushi-katsu"—deep-fried pork skewers coated in a generous layer of rich, sweet red miso sauce. The bold flavors make it an excellent pairing with alcoholic beverages.

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Located on the first basement level of Nagoya Lucent Tower, directly connected to Nagoya Station by underground passage, Una Sho specializes in hitsumabushi and can be found inside Nagoya Umaimon-dokoro Nagoya Maruhachi Shokudo.

The restaurant is known for its relaxed and casual atmosphere.

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The "Double-layered Hitsumabushi" is a luxurious dish, generously topped with eel that nearly overflows from the wooden container. With enough for about four bowls, it offers a truly satisfying portion.

Both the eel and rice are served in ample amounts, allowing you to enjoy this specialty in your favorite style to your heart's content.

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The "Nagayaki Ju (Regular)" features a generous portion of grilled eel that overflows from the box, making for an impressive presentation. It is served with grilled eel liver and a seasoned egg.

Green onions and wasabi are also provided, allowing you to enjoy it with condiments in the style of hitsumabushi.

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Located just steps from Kokusai Center Station, this eel specialty restaurant is situated on the basement level of the Nagoya Daini Saitama Building.

Open for a limited period only, the restaurant operates exclusively during lunch hours on weekends and national holidays, and reservations are required.

Many reviews mention that guests look forward to visiting each year, thanks to the high-quality eel offered at an affordable price.

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Prepared with carefully selected domestic eel. Each eel is meticulously prepared and grilled over binchotan charcoal to achieve a crisp exterior and tender, fluffy interior.

The "Hitsumabushi Jo (Whole Eel)" features a generous portion of eel—an entire fish—served over premium Tsuyahime rice from Yamagata. You can choose between a sweeter sauce or a less sweet option to suit your preference.

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The "Unaju Special (Two Eels) Kaba-yaki & Shira-yaki Tasting Set" is known for its impressive portion size.

This set allows you to enjoy both Kaba-yaki (grilled eel with sauce) and Shira-yaki (plain grilled eel) at a very reasonable price. The Shira-yaki is best enjoyed simply, with salt, wasabi, or a splash of vinegar.

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Maruya Honten Meieki is a renowned restaurant conveniently located on the 9th floor restaurant area of the Meitetsu Department Store, directly connected to Nagoya Station.

The spacious interior features a sophisticated, modern atmosphere. This popular restaurant often attracts long lines of customers.

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The "Jo Hitsumabushi" pictured here features a generous portion of grilled eel—about one whole eel—served over 300g of rice.

The skin is crisp and aromatic, while the inside remains tender and moist.

For an additional charge, you can upgrade the accompanying soup to a special liver soup.

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A set featuring a "Mini Hitsumabushi" made with half a portion of eel. The photo shows the set with an additional mini salad for an extra charge.

This smaller size is ideal for those who wish to enjoy drinks or try other dishes as well.

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Located on the basement level of the Nagoya Mitsui Building North Tower, directly connected to Nagoya Station, this popular restaurant is known for attracting many guests with advance reservations.

The interior features abundant wood accents, creating a simple yet modern atmosphere. Private rooms are available, allowing guests to enjoy their meal in a relaxed and comfortable setting.

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Prepared with thick, fatty "Ao Unagi" eel, each piece is expertly grilled over charcoal at temperatures exceeding 1,000°C, locking in both flavor and richness.

Pictured is the "Jo Hitsumabushi." When you lift the lid, you'll find the round serving container generously topped with eel, creating an impressive visual presentation.

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The "Special Hitsumabushi with Liver" is available in limited quantities. The eel is prepared by making a belly cut, and the liver is carefully removed and used in this dish.

This menu item is sure to excite with its generous serving of eel and impressive liver.

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Located about an 8-minute walk from Nagoya Station along Hirokoji Street, Una Zen is a well-loved local restaurant specializing in eel dishes.

Each dish is prepared to order, so you may need to wait around 30 minutes. It’s best to allow some extra time when you visit.

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At Una Zen, you can choose between the Kanto style—where the eel is first grilled, then steamed—or the Nagoya style, in which the eel is butterflied and grilled without steaming.

Pictured is the "Charcoal-Grilled Nagoya-Style Hitsumabushi (Premium)." The dish features a uniquely flavorful sauce that delivers a crispy, savory exterior with a hint of saltiness, followed by a subtle sweetness.

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This is the "Kanto-style Soft Hitsumabushi (Premium)." While the eel is not chopped, it is exceptionally tender and less oily.

The delicate texture pairs perfectly with condiments such as chopped green onions and wasabi.

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Located a 6-minute walk from Nagoya Station, Unagi Washoku Shirakawa specializes in hitsumabushi and is situated on the first floor of Across Cube Nagoya.

The refined interior features a variety of private rooms, offering a calm and comfortable dining experience.

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The "Hitsumabushi" at Unagi Washoku Shirakawa is known for its robustly grilled eel, which brings out a wonderfully aromatic flavor. This signature dish offers authentic taste at a great price.

For the final "ochazuke" (rice with broth), a light dashi-based soup called "suicha" is used. Guests also appreciate that piping hot broth is brought to the table upon request.

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This restaurant is known for its carefully selected appetizers and offers a popular "Mini Hitsumabushi," perfectly sized to pair with drinks.

The mini version features 200g of rice topped with half a portion of grilled eel.

The "Ladies' Set" is a satisfying option that includes chawanmushi (savory egg custard), salad, and dessert in addition to the main dish.

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Located near the Shinkansen exit of Nagoya Station in the Esca Underground Mall, Bincho specializes in hitsumabushi, Nagoya's signature grilled eel dish.

The restaurant features a clean and refreshing Japanese-style interior with about 40 seats. Thanks to its convenient location, it often draws lines of customers during meal times.

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Bincho’s signature Hitsumabushi features a crispy skin and fluffy, tender eel inside. Grilled to perfection over high-grade binchotan charcoal, the eel is cooked with just the right level of heat for a delicious finish.

The photo shows their Hitsumabushi, which is cut into slightly larger pieces for a satisfying texture. Many diners also appreciate the assortment of pickles served on the side.

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Many reviews praise the "Umaki" for its irresistible flavor. The texture is light and fluffy, melting in your mouth.

Generously filled with richly seasoned eel, this dish is said to pair perfectly with rice.

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Unawa Meieki is an eel restaurant located about a five-minute walk from Nagoya Station, nestled in the heart of the business district.

The sunlit interior seats approximately 58 guests and features sunken kotatsu-style semi-private rooms as well as private table rooms.

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Carefully selected live eel is sourced from markets across Japan, including the Central Wholesale Market. Only the amount of rice needed for the day, grown in Nagano Prefecture, is freshly milled for each use.

Pictured is the "Premium Hitsumabushi." Expertly grilled, it features a crisp, aromatic surface with tender, succulent eel inside. The freshly ground sansho pepper adds a wonderfully fragrant touch, which is highly appreciated by guests.

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Unawa Honten offers a unique take on "Uzaku," serving the cucumber and eel separately—a rare style. This presentation allows you to fully enjoy the crisp texture of the eel, complemented perfectly by a refreshing vinegar dressing.

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Located on the 4th floor of Midland Square, directly connected to Nagoya Station, Unagi Yondaime Kikukawa is a specialty eel restaurant operated by a wholesaler with over 90 years of history.

The interior is bright and modern, featuring a live kitchen at the entrance where guests can watch eel being expertly grilled over binchotan charcoal.

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Each order is prepared fresh, ensuring exceptional quality and tender, fluffy eel with no unwanted odor.

The restaurant’s signature dish, "Ippon Hitsumabushi," features a whole eel grilled to perfection—thick, crispy, and aromatic. It pairs beautifully with the firm, well-cooked rice.

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The photo features the "Shirayaki Ippon Teishoku," a set meal showcasing a whole, fluffy fillet of unseasoned grilled eel, allowing you to fully savor the natural flavors of unagi.

This signature dish at Unagi Yondaime Kikukawa is known for its exceptional thickness and size, and is served with condiments such as salt, white soy sauce, and wasabi for a luxurious dining experience.

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Located near Atsuta Shrine, Atsuta Houraiken is a renowned restaurant specializing in hitsumabushi, and holds the trademark for this iconic Nagoya dish. Even on weekdays, it is recommended to plan for a wait due to its popularity.

The spacious, historic building is another highlight, offering around 180 seats in both table and traditional tatami room settings.

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Many diners have commented that the "Hitsumabushi" at Atsuta Houraiken Honten delivers a memorable, mouthwatering experience with every bite.

The secret lies in their carefully grilled eel, cooked over binchotan charcoal, and a special sauce that has been refined and preserved for over 140 years since the restaurant’s founding.

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The "Large Unagi Hitsumabushi Rice" is perfect for those who want to fully enjoy each of the traditional ways to savor hitsumabushi.

The generous portion of rice is said to be about 1.8 cups. Many reviews mention how easily it can be enjoyed with Atsuta Houraiken’s signature sauce.

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Located about a 4-minute walk from Mizuho Undojo Nishi Station on Toyoka-dori in Mizuho Ward, Una Toyo is a long-established unagi (eel) restaurant cherished by locals for many years.

The clean and inviting interior features a nostalgic Showa-era atmosphere, with around 30 seats available on traditional tatami mats.

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At Una Toyo, hitsumabushi is served as a "Mabushi Don" rice bowl, featuring a generous portion of eel—an entire eel per serving. The meal also includes a clear soup made with grilled eel liver.

Unlike the traditional style of transferring rice from a wooden container to a small bowl, here the eel and rice are served together in a large bowl. This unique presentation reflects the restaurant’s commitment to letting guests enjoy their meal piping hot, straight from the bowl.

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The "Kohaku Ju" is a popular choice for those who want to enjoy both grilled unagi with sauce (kabayaki) and plain grilled unagi (shirayaki).

The shirayaki is served in a lacquered box with either white soy sauce or salt on the side. The kabayaki sauce is said to be relatively light in flavor.

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A traditional eel restaurant that retains the charm of old Nagoya. Located about a 6-minute walk from Sakae Station, just off Gofuku-machi Street down a quiet alley.

Though the entrance is modest, inside you’ll find a spacious dining area with tables, raised tatami seating, and private rooms—offering around 80 seats in total.

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Hitsumabushi is served in a traditional wooden container filled with a generous portion of rice, topped with perfectly grilled, bite-sized pieces of eel.

The eel is crisp on the outside, and the sauce is lighter in flavor compared to other restaurants. This dish is also known for offering excellent value.

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The photo shows the "Jo Hitsumabushi" set. Many appreciate that it comes with a bowl of kimosui (clear soup with eel liver) at such a reasonable price.

Lift the lid of the wooden rice container and you’ll be greeted by a wonderfully aromatic, savory fragrance. The eel is grilled to a crisp perfection with just the right amount of springiness, while the rice, soaked in the flavorful sauce, creates a perfect harmony.

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Ichibiki is a long-established unagi (eel) specialty restaurant founded in 1939, located along Hirokoji Street.

Though the entrance is modest, the interior stretches deep like a traditional "unagi no nedoko" (eel bed), with both table seating and traditional raised tatami areas, creating an atmosphere that reflects its rich history.

Due to its popularity, numbered tickets are distributed during lunchtime, and dinner is available by reservation only.

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Sprinkling a bit of water on the skin before grilling over charcoal creates a steaming effect, resulting in a plump and tender finish.

Even the standard "Unagi Mabushi" portion is said to be generous, with enough eel to cover more than four bowls of rice, so much that you can hardly see the rice underneath.

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The "Unagi Mabushi Jo" is said to be truly impressive when it arrives at your table, with grilled eel piled high and overflowing from the wooden serving box.

Start by savoring the fragrant, crispy grilled eel on its own, then enjoy the rest in your preferred style.

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Located next to the Nagoya City Archives, Unagi Kiya is a long-established eel restaurant with a history dating back to the late Edo period.

The restaurant features table seating on the first floor and traditional tatami rooms on the second floor. Due to its popularity, reservations are recommended.

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The "Jo o-hitsumabushi" features generous portions of eel arranged neatly over rice. The vibrant red lacquered ohitsu (rice container) adds to the overall experience.

The firm, perfectly cooked rice is highly praised for its texture and flavor. The rich sauce, which has been carefully preserved and enhanced since the Edo period, is also noted for its exquisite taste.

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The "Special Ohitsu Mabushi" features an entire eel served over a generous portion of rice, making it a truly satisfying meal.

The eel is expertly grilled to achieve a crispy exterior and tender interior. The dish is accompanied by a clear eel liver soup and three types of pickles, which pair perfectly with the ample rice.