Atsuta Horaiken - Main Restaurant (あつた蓬莱軒 本店)

This restaurant was originally founded in 1873 at Atsuta Jingu Shrine. Hitsumabushi eel got its start as grilled eel put on top of rice in a wooden tub (called a “hitsu"), which would then be apportioned out in a tatami room by maidservants and served to customers. “Hitsumabushi" is a registered trademark of Atsuta Horaiken.
Menu Examples

Hitsumabushi eel

Umaki (omelet-wrapped eel)

Kimoyaki (eel liver)
Restaurant Details
Area | Kanayama |
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Adress | 503 Godo-cho, Atsuta-ku, Nagoya |
Accsess Method | 7 minutes walk from No.4 exit of Tenma-cho sta.,Subway Meijo line |
TEL | +81-52-671-8686 |
Opening Hours | Lunch 11:30~14:00(L.O) Dinner 16:30~20:30(L.O) |
Closed | Every Wednesdays, 2nd and 4th of Tuesdays will be closed. (If they falls on a national holiday, it is open) Jingu branch Every Tuesdays and 2nd and 4th of Mondays will be closed. (If they falls on a national holisay, it is open) |
Website | http://www.houraiken.comExternal Link |
What to Eat
Recommended Nagoya-meshi
- Nagoya Cochin Chicken
- Ankake Spaghetti
- Misonikomi
- Hitsumabushi
- Tenmusu
- Ogura Toast
- Ebi-furai
- Kishimen
- Curry Udon
- Miso-katsu
- Tebasaki
- Miso Oden
- Dote-ni and Dote-meshi
- Taiwan Ramen
- Nagoya-style Breakfasts
- Teppan_Spaghetti
- Japanese confectionery