How to Enjoy Hitsumabushi

Amazing Journey

Experience the traditions of Japan with your five senses today.

  • 1_Rice chest: The rice chest placed at the front is topped with the main parts of hitsumabushi. There are other explanations, but one says that “coating” (mabusu) of a “rice chest” (ohitsu) is the source of the name “hitsumabushi”.
  • 2_Top) Shamoji (rice spatula), Bottom) Disposable chopsticks
  • 3_Rice bowl:Placed at the left. Dish up hitsumabushi with (2) shamoji and eat with the chopsticks.
  • 4_Soup:Placed at the right. Open the lid to enjoy the subtle fragrance of mitsuba and the pretty floating bran on the broth of kombu and bonito. It is possible to order organ soup that adds unagi organ meat.
  • 5_Condiments:Japanese condiments: right) raw leeks, left) wasabi. The special strong stimulation and spice of wasabi is an essential part of Japanese food culture that has been used in nigiri style sushi from the Edo period until today.
  • 6_Condiments: Chopped laver seaweed
  • 7_Broth pot: Broth used when enjoying the chazuke soup of hitsumabushi.
  • 8_Pickles:Pickles that take advantage of the climate and produce of Japan. The picture shows traditional food made with karimori (gourd), cultivated by the warm weather and currents of Shikoku. New directions for the savory hitsumabushi.

The eating process is also tasty. The delicious flavor comes thrice.

How to
First enjoy it as is.
Take some hitsumabushi from the rice chest (1) with the shamoji (2) into the rice bowl (3). First enjoy hitsumabushi on its own.
Use refined Japanese flavors
Try with the condiments (5): wasabi and bare leek. The Japanese flavors and just the right spice linger within your mouth.
Unagi chazuke opens up a whole new world
Wasabi and bare leek together with sliced laver seaweed (6) are added with broth (7) to create a chazuke soup. The fragrant flavors are created because of the hitsumabushi.

Using beautiful Japanese dishware, a proud tradition

At the Mitsukoshi Ginza location of Unagi Hitsumabushi Bincho, all our food is served in Bincho original Arita-ware and Wajima-lacquerware. Enjoy traditional Japanese washoku in dishes created by Japanese craftsmen. Enjoy a delicious and enriching time.

Wajima-lacquerware: Ofuji Lacquerware Shop

Wajima city is located in northern Noto Peninsula which projects northwards into the sea of Japan. Wajima-lacquerware is made by hand by craftsmen one piece at a time using the earth that can only be found in Wajima. Characterized by beautiful patterns engraved and inlaid with gold, durability and a glossy appearance.
In recent years, this lacquerware has garnered international attention as a pinnacle of traditional Japanese folk-craft. A long history of 6800 years of lacquerware is found on the Noto Peninsula, but modern techniques were established in the early Edo period.

Arita-ware: Fukusengama

Arita-ware has a history of 400 years shown by the discovery of Izumiyama porcelain stone in Arita Town, Saga Prefecture. As a porcelain using porcelain stone as a material, it is known for smoothness and thinness with a clear, beautiful whiteness.
Around the mid-17th century, the East India Company brought it to Europe where famous kilns such as Meissen flourished in making replicas and reproductions. As techniques and history built-up, Arita-ware was awarded a gold medal at the modern era Paris World Exposition and continues to garner worldwide attention even as it evolves today.

Unagi Hitsumabushi Bincho Mitsukoshi Ginza Location