Our Pride
We engage with the eel, the charcoal, and the ingredients.
We combine the skills and dedication of our artisans to bring out the best flavor in every single fish.
01
Genesis
A Taste Born from the Landscapes of Mikawa
We continue to preserve the artisanal techniques passed down through the generations, along with flavors that evoke a sense of nostalgia and linger in the memory.
The rich, natural flavor of eel; the deep richness and savory aroma created by tamari soy sauce and mirin; and the rich umami that comes from careful grilling.
Aichi, our home region, is home to a rich brewing culture. The flavors and culinary traditions nurtured in this land have shaped the taste of today’s “Hitsumabushi Bincho.”
02
Jiyaki
Jiyaki — Grilled Without Steaming
Grilling without steaming — that is the hallmark of Bincho's jiyaki.
We cook it slowly over high heat from a distance. The skin becomes crispy and fragrant, while the flesh remains moist and full of flavor, falling apart tenderly.
Furthermore, local Aichi “tamari soy sauce” and “mirin” impart a unique, toasty aroma and charred flavor found only in Bincho eel, enhancing the distinctive taste of this traditional grilling method.
03
Craftsman Grilling
0.1 seconds can change everything — the art of the artisan's grill.
No two eels are alike.
While carefully assessing the condition of the eel, we monitor the state of the charcoal and the intensity of the flame, grilling each eel individually at the optimal heat.
The timing—every single moment—as the eel is grilled. That masterful skill is what brings a freshly grilled eel to its peak of flavor.
0.1 seconds makes all the difference in flavour.
Artisan Details
Skewering
Each eel is skewered with care, allowing the heat to be distributed evenly throughout.
Charcoal
We use white binchotan charcoal. The arrangement of the charcoal is carefully considered to create the ideal heat for each eel.
Fan
We adjust the heat and cooking time to achieve a fragrant finish on the skin side. We briefly increase the heat for each individual eel to bring out the distinctive, smoky aroma unique to charcoal grilling.
04
Three Essentials
Three elements that define our flavour.
Charcoal
Using premium binchotan charcoal, we carefully tend the fire according to the charcoal’s condition, grilling each eel over high heat from a distance to achieve the perfect finish.
Tare Sauce
An original, secret sauce that makes the most of tamari soy sauce and mirin to add depth of flavor. It brings out the aroma and umami of the eel.
Eel
We select our eel not by origin alone, but by the quality of each individual fish — choosing those with tender skin and well-marbled flesh.
Passing Down the Art and Flavor of Traditional Unagi Grilling to the Next Generation
Beyond Bringing Hitsumabushi to the World
05
Inheritance
The fact that it popularized hitomabushi throughout the country, making it a dish that has long been loved by many people.
At the same time, it’s not just the name “hitsumabushi” that we want to pass on.
The techniques that have been passed down through the generations are also embodied in the artisans’ intuition and sensibilities, which are not visible to the eye.
The chef carefully gauges the heat of the charcoal and grills each eel individually according to its condition. It is the chef’s accumulated experience and skill that allow him to determine the perfect moment.
It is precisely because the ingredients are simple that a chef’s skill and ability to select the finest ingredients are put to the test.
All of these are the result of the craftsmanship that has been honed over time.
While preserving these techniques and flavors, we will continue to pass on the culture of traditional local grilling to the next generation.
"Freshly grilled. Freshly cooked." — always.
We promise you the greatest happiness, no matter what.
06
Shop
Experience our time-honoured jiyaki at one of our restaurants.
The aroma of charcoal, the rich, toasty flavor of charcoal, and the craftsmanship of artisans grilling each piece by hand. Come visit our store to experience “Jiyaki”—a dish that’s not just luxurious, but touches the heart.