Atsuta Horaiken Honten

Atsuta Horaiken is the restaurant that invented Hitsumabushi, Nagoya's signature unagi (eel) dish, and has been perfecting it since 1873. The ritual is to eat the chopped grilled eel in three stages: first plain to appreciate the smoky char and sweet tare glaze, then with condiments like wasabi, nori, and green onions, and finally as ochazuke with hot dashi broth poured over the rice. The main branch sits near Atsuta Shrine, one of Japan's most important Shinto sites, making it natural to combine the two. Be prepared for a wait, especially on weekends and holidays, as the restaurant does not take reservations and the queue can stretch to an hour or more during peak lunch.