Atsuta Horaiken Honten" was founded in 1873 and is known as the birthplace of Hitsumabushi.
Hitsumabushi, a specialty of Nagoya, was born at this restaurant around the middle of the Meiji period.
The name "Hitsu-mabushi" comes from the fact that finely chopped eels are placed in a bowl of rice and smothered on the top.
The name "Hitsumabushi" comes from the fact that the finely chopped eel is placed in the oitsu and smothered.
The film closely follows the work of the chefs who carry on this traditional taste.
We look at the thoughts of the Japanese craftsmen who have preserved the taste for 150 years.
goo.gl/maps/vEHXuKegQ1zEkRoN6
503 Kobe-cho, Atsuta-ku, Nagoya, Aichi 456-0043, Japan
0526718686
Open Mon~Sat 5pm-11pm, closed Sun.
www.houraiken.com/honten/
Open 11:30~14:00 (L.O.) 16:30~20:30 (L.O.)
Closed: Wednesdays, 2nd and 4th Thursdays
(Open on national holidays and closed in lieu of Wednesdays)
Hitsu-mabushi 4,600 yen, including condiments, soup stock and soup stock. Includes condiments, soup stock, and pickles.
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