Where to eat the best Hitsumabushi in the world?

Question

Lonely Planet · Accepted Answer

In Atsuta Houraiken (Nagoya, Japan), according to Lonely Planet  and 8 more food experts. "The head branch of this hitsumabushi chain, in business since 1873, is revered for good reason. Patrons queue during the summer peak season for hitsumabushi."

Sharon Halim · Answer

In Maruya Honten Meieki (Nagoya, Japan), according to Sharon Halim and 4 more food experts. "The outside was pleasantly grilled with charcoal, the smell was pleasantly appetizing. Inside was tender, no fishy smell and very tasty. It melts in your mouth and I couldn't stop eating it. The sauce was doing an excellent job in bringing out the beautiful taste of the eel. Overall, I love it! Definitely did not regret the only meal we had at Nagoya and would come back!"

Tsunagu Japan · Answer

In Shirakawa (Nagoya, Japan), according to Tsunagu Japan  and 3 more food experts. "5 Places to Try the Famous Nagoya Dish Hitsumabushi: Shirakawa - While their unagi is of course delicious, Shirakawa is best known for the tea they use in the ochazuke portion of the hitsumabushi meal.  This is not your normal Japanese green tea. Instead, it's made with a specially mild dashi that balances perfectly with the taste of the unagi, sauce, and glaze, all while exuding an intoxicating aroma. What's more, their prices are also quite reasonable."

Time Out Tokyo · Answer

In Hitsumabushi Bincho Ginza (Chūō, Japan), according to Time Out Tokyo  and 2 more food experts. "Nagoya-style unagi, known as hitsumabushi, is the speciality here, and it's about as good as you'll get in Tokyo. The eel is grilled without being steamed, meaning that the skin is crispy and appetizingly aromatic, and the servings are decidedly generous."

Time Out Tokyo · Answer

In Akasaka Fukinuki (Minato, Japan), according to Time Out Tokyo  and one more food expert. "The unagi at this Akasaka oldie is steamed before it is grilled, in the Kanto style, meaning that it's soft and fluffy, though retaining a subtle firmness. Try it with a little sansho pepper first, then with nori and the other seasonings on offer, and lastly as an ochazuke with the dashi poured over it. If the prices look a little steep, we’d recommend popping in at lunchtime, when you can try the hitsumabushi at a more affordable cost."

WHERE TO EAT The best Hitsumabushi in the world (according to food experts)