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# あつた蓬莱軒 松坂屋店 – 名古屋的传统鳗鱼料理餐厅

あつた蓬莱軒 松坂屋店是一家位于日本岐阜市的著名餐厅，以其独特的鳗鱼料理而闻名。餐厅专注于名古屋的特色菜肴——鳗鱼饭（Hitsumabushi），提供多种享用方式。自成立以来，あつた蓬莱軒以其新鲜的食材和精湛的烹饪技艺赢得了众多食客的赞誉。餐厅的历史悠久，深受当地社区的喜爱，许多顾客在评价中提到其优质的服务和美味的食物，使其成为名古屋必去的美食地标之一。

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Atsuta Houraiken was one of the best meals we had in our recent trip to Japan and has set a new bar for eel-based dishes. The restaurant specializes in one of Nagoya's specialties: hitsumabushi or charcoal-grilled eel eaten in 3 different ways (plain, with toppings, as chazuke). We opted for the large hitsumabushi, which was ¥6100. The large size was an incredible amount of food, especially since we had eaten breakfast only a few hours earlier, but at only ¥1500 more than the regular size, it was too good of a deal to pass up. The eel was perfectly tender and had a lovely charcoal flavor. Cheaper eel can have a muddy flavor, but Atsuta Houraiken's had no such issue, perhaps a reflection of the restaurant's commitment to freshness and quality. Aside from hitsmabushi, the restaurant also serves other preparations of eel, including umaki, donburi, shirayaki, etc. When we arrived at the restaurant shortly before its lunchtime opening, there was already a large crowd waiting for a table. After giving our name to the host, we were given a ticket and told to return in 30 minutes. We used that time to wander around Matsuzaka before returning to be seated fairly quickly. The restaurant was larger than we expected, so I wouldn't worry if the line looks too long.

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They have multiple locations and hitsumabushi is what Nagoya is known for. We came in on a Friday at 4:48pm and there was no wait. The restaurant was about 80% full. We got the large set menu to share between the 2 of us and we added an appetizer of eel bones. The eel bones was fun to eat, it was super crunchy. There are 3 different ways of eating hitsumabushi and there were English translation and an English menu. There's also free WiFi. Food came out within 10 minutes of ordering. Staffs were welcoming. The large size was just enough for the 2 of us. The eel was tender and flaky. My favorite way of eating it was with all the toppings including the addition of the soup. When we finished by 5:40pm, there were quite a lot of people waiting for a table. If you don't want to wait, you can order take out. They also accept credit cards.

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While planning my trip to Nagoya, everyone said that the must-try dish here is Hitsumabushi (unagi / eel bowl). After some Yelp research, I found this gem located on the 10th floor of the Matsuzaka Department store: Atsuta Horaiken. For any fellow travelers, the place might be a bit tricky to locate. Keep an eye out for separate elevators on the left side of the department store that lead to the 10th floor. Like all good things in Japan, there's always a line! There was a line of both locals and tourists. I got there about 30 minutes before opening and my total wait time was about 75 minutes. It's located in a department store, so we were able to shop around and come back about 5-10 minutes before our estimated time. There's also ample seating outside for folks waiting that don't want to walk around. Ordering the Hitsumabushi was a no-brainer. You can choose between a medium (around $30 USD) or large size (around $50 USD). The outside is crunchy with a nice smokey flavor and a melt-in-your-mouth interior. I love unagi and this was the best unagi I've ever tasted in my life- on god. There's an eating ritual! From savoring the unagi in its pure form, to jazzing it up with toppings like green onion, wasabi, and nori and then adding tea to make like a unagi jook. The unagi jook was so comforting yet luxurious. I grew up eating jook with chicken / turkey so this was such an elevated version of a childhood staple for me.

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This place was amazing!!!!! It's located in a shopping center so it was a bit difficult to find. No reservations are needed for this place, but come a bit before they open because there is a line for it. We had the hitsumabushi, it comes in two sizes- medium and large. Theres 4 ways to eat it and it was absolutely divine. I have never had eel so delicious in my life before. Atsuta Horaiken should be on your list of must visit and must eat when visiting Nagoya. It is a bit on the pricey side, but for the service and food, it is well worth the splurge!!

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Among various kinds of unagi(eel) dishes, Hitsumabushi would be the dish that vast majority of Japanese would have heard of. But when it comes to describe what exactly Hitsumabushi is, many of them would not be able to do it except for the people from Aichi prefecture where it was originated. Here Atsuta Horaiken is one of the oldest restaurants that specialize in eel dishes and Hitsumabushi above all. Hitsumabushi is a dish that looks like unadon at first glance. But it's eaten in a very different way. Usually following 4 steps are recommended at many of Hitsumabushi restaurants in general. First of all, divide unagi bowl into 4 equal parts. Step 1: Eat 1/4 as it is Step 2: Eat second 1/4 with toppings such as green onion, wasabi, sansho(Japanese pepper) and nori(sea weed) Step 3: Eat third 1/4 with soup stock like Ochazuke Step 4 : Enjoy the last 1/4 with your favorite of above steps This time I followed steps exactly as shown above. Step 1 is the basic of enjoying the unagi taste and flavor directly. It's almost the same as enjoying normal unadon(unagi bowl). The unagi here is so crisp outside and has melt-in-the-mouth texture inside. Needless to say, it goes perfectly with white rice. Slightly burnt fatty part is smoky and it whets my appetite. Step 2 is basically the same as Step 1 but it could give you a different impression depending on the toppings and how you customize unadon at your liking. Step 3 is to enjoy the bowl by adding soup. The soup at Atsuta Horaiken is clear and light at a glance. But it's quite flavorful and tasty. It creates stark contrast with thick sauce and deep unagi taste. It's so delicious and I'd like to recommend to try Step 3 to you all. In Step 4, I went back to the drawing board and tried Step 1 again. Aside from Hitsumabushi, I also requested Kimo-Yaki. It's literally grilled organ and the organ is the liver of eels. It's a very smoky and scrumptious dish. But I felt it's the one that should be enjoyed with Japanese sake. Hitsumabushi is not a popular dish nationwide for now and it might be difficult to find the specialized restaurant. But actually it's found in almost all of the big cities in Japan at Aichi originated unagi chains. In that sense, it might be no longer a Aichi local dish and should be the kind of dish enjoyed more frequently.

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Waited an hour for this but it was well worth it in my opinion! It's definitely on the pricey end but you're getting really good quality eel. It's soft but also the outer ends are crispy so it has a great texture. The rice is soaked with that sauce but I do think it isn't as strong as the other unagi rice I've had before! It's also slightly more on the oilier/fatty end. The tamaki was surprisingly really good..one of the best tamagoyaki I've had daMn that unagi is so juicy and makes the egg have so much umami. The salad is just for balance and colour - the sauce was quite sour so I didn't use a lot of it actually. It's a large space so your turn will come faster than you think! I went around 7:30pm and some people didn't show up so the line was a bit faster. There's seating everywhere so you don't have to stand up!

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Some of the best eel I have ever had. Japan has one of the best service etiquette and quality staff in the world. I really enjoyed this place. It is located on the top floor of a popular mall. There was a 45 minute wait but it was worth it.

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Excellent eel. They also have English Menus which made ordering much easier for us. The food was excellent and authentic. Would definitely go here again if we come back to this city. The servers were exceptionally polite and also spoke with us in English.

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This unagi restaurant is located on the 10th floor of the Matsuzaka Department store. Both tourists and Japanese people go to this infamous restaurant known for its Nagoya specialty - the "Hitsu-mabushi". When we got there close to 12 noon, there was a long queue. The staff told us that it will be about an hour wait. My husband and I decided to wait. You are able to leave the queue as long as you have one person standing in line. We ended up waiting for an hour and 10 minutes. We ordered the Nagoya specialty and the white eel. The white eel was good and different than the usual kind of eels we are used to eating. The Hitsu-mabushi, on the other hand, was PHENOMENAL. It came with a hefty price tag at 3600YEN but, Jesus H. Christ, the unagi was seriously out of this world. It was grilled to perfection: crispy on the outside and real tender on the inside. Overall, it was well worth the wait and the price. You will see similar dishes in Nagoya at the same price; however, you should definitely come to the best of the best. Ladies, if you are bored with waiting, go down to the 8th floor and grab a take out of the cake from HARBS and come back up and wait. Oh, so delicious.

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Place is pretty good (and expensive). Got the traditional menu set and the fried chicken. The eel was broiled. It was cooked really nice, which good char. The sauce was nice too, not to sweet. The clear soup was tasty. Could drink 4 cups of it, hehe. You get those little sides of chives /wasabi/seaweed strips for the eel/rice. Tbh, the chives and seaweed didnt add much. The wasabi was good and a nice add to the flavor. Needed some extra kick. I was not a fan of pouring the bouillon broth over the rice as they suggest. I just drank the rest of it, lol. Like alot of these unagi places in japan, there is alot of rice compared to the amount of eel you get, which I am not a huge fan of. It is what it is though I guess. The fried chicken, let's talk about that. It was so damn good. Cooked fresh, chicken thigh pieces with the skin on, served with lemon wedge and dipping salt. Best fried chicken I have had in a good while in japan. I wish it come out with the eel, so I could eat it with the overabundance of rice, hehe. Stuff is pricey. 40 bucks for the eel set. 13 bucks for the fried chicken. It's a good experience to have. I wouldn't really go back for the eel though. Not because it's not good, don't get me wrong. Its just the price is pretty high for the amount you are getting.. I also broil eel at home, so I can get my fix that way (I love eel). I would come back for the fried chicken though, lol. I suggest a new set for them. Fried chicken, bowl of rice, clear soup, dipping salt, and a side of warm eel sauce to put on rice. It's on the 10th floor of the department store, next to a tonkatsu place. There was a line when I went, about a 30 min wait. Side note, the department seems like old school fancy, it's weird its nice to walk around the neighborhood to walk off the rice. It was pleasant.

探索名古屋中区栄的あつた蓬莱軒松坂屋店，品尝地道的日式美食，享受独特的用餐体验，立即前往体验正宗日本料理的魅力！

名古屋栄区あつた蓬莱軒松坂屋店美食体验

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あつた蓬莱軒 松坂屋店

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探索あつた蓬莱軒松坂屋店的完整菜单，品尝招牌菜肴、特色饮品。位于名古屋市中区，享受地道日式美食。

あつた蓬莱軒 松坂屋店菜单 - 名古屋美食体验

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关于あつた蓬莱軒 松坂屋店 - 名古屋的日式餐厅

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