Hitsumabushi Bincho｜Internet reservation possible

Characterized with the rare-for-Kanto unsteamed grill.
Without steaming, this “Bincho Hitsumabushi” is a famous Nagoyan cuisine hot off the grill. There is a fragrance and superiority that cannot be experienced elsewhere in this combination of Aichi’s wealth of fermenting culture with reduced soy sauce and mirin.
With crispy skin and meaty flesh, this savory dish is sure to please.

Crisp and fluffy. Combining the refined culture of rice with the everyday.

Because there is a simple ingredient, what makes us different is the selection of material and technique. Grilling without steaming gives the most delicious texture and rendering of fats. Only the perfect eels are selected from all origins, both domestically and internationally.Rice that can stand alone as a delicacy grown with environmentally and human friendly methods.
Our promise is freshly prepared ingredients at all times for your highest enjoyment.

Aichi/Nagoya Area

Hitsumabushi Bincho Main Location
- Parties
- Sitting Room
- Private Rooms
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Reservation
Hitsumabushi Nagoya Bincho Lachic Location
- Near Station
- Feasts
- Views
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Hitsumabushi Nagoya Bincho Esca Location
- 1 minute from Shinkansen Exit
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Hitsumabushi Nagoya Bincho Dai Nagoya Building Location
- Beside Station
- Private Rooms
- Feasts
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Hitsumabushi Nagoya Bincho Kinshachi Yokocho Location
- Tourism
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Reservation

Tokyo Area

Unagi Hitsumabushi Bincho Mitsukoshi Ginza Location
- Near Station
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Reservation
Hitsumabushi Nagoya Bincho Marunouchi Building Location
- Near Station
- Private Rooms
- Views
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Reservation
Hitsumabushi Nagoya Bincho Marronnier Gate Ginza 1 Location
- Near Station
- Semi-private Rooms
- Views
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Hitsumabushi Nagoya Bincho Ikebukuro Parco Location
- Near Station
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Tokyo Sky Tree Town®
Solamachi Location
- Near Station
- Tourism
- Kids Menu
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West Japan Area

Hitsumabushi Nagoya Bincho Grand Front Osaka Location
- Near Station
- Feasts
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Reservation
Hitsumabushi Washoku Bincho Nakasu Kawabata Location
- Beside Station
- Private Rooms
- Sitting Room
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Reservation

From the ancient past to a glorious future.

The Manyoshu, the oldest collection of Japanese poetry,
uses the word “unagi” (freshwater eel) in composition as a symbol of summer.
Known from ancient times as having high nutritional value and became a delicacy for the masses from the Edo period onwards.
Kanto style back sliced, Kansai style belly sliced and not steamed, rice bowl, lacquerware box sets and rice chests.
For more than 1,000 years, unagi have delighted people. With local ways to prepare and special ways to serve and enjoy, unagi has elevated a refined culture of food.

Most responsible in Japan, most enjoyable work in the world.

The Secret of our Flavor