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 |
|---|---|
| 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
