At Bincho, we grill our eel the traditional Nagoya way, a method called jiyaki. Unlike the Tokyo style, where eel is steamed before grilling, we grill it directly and slowly over high heat from a distance. This creates crisp, fragrant skin while keeping the flesh plump, tender, and full of flavor — a distinctive taste unique to Nagoya.

Our sauce is made with tamari, a rich, dark soy sauce, and mirin, both rooted in Aichi's rich brewing tradition. Together, they give the eel a deep, savory richness and a beautiful glossy glaze. Savor the aroma and flavor that unfold with every bite.

Great hitsumabushi begins with the finest ingredients and skilled hands.

We carefully select only the finest eel available each season, from Japan and overseas, choosing each one for the ideal firmness and richness for our traditional jiyaki grilling method.

Our rice is new-season rice, grown with care for both people and the environment. By serving freshly grilled eel over freshly cooked rice, each at its best, we aim to deliver a memorable bowl that delights you with every visit.