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Atsuta Horaiken is the well-known eel restaurant in 'Hitsumabushi', located near the Atsuta Shrine in Nagoya. Hitsumabushi, a kind of eel cuisine, is a bowl mixed the grilled eel cut into small pieces to rice.
The Japanese garden to the entrance. Atsuta Horaiken is the historic restaurant founded in 1873.
Hitsumabushi is the registered brand by Atsuta Horaiken.
The entrance of the restaurant
Tsukubai, a hand-wash basin.
The garden with stone lanterns and hand-wash basins.
The garden seen from the guest room.
Live spiny lobsters before cooking.
First dish, the fried liver of eel.
Second dish, Uzaku, a grilled eel cut into pieces with vinegared sliced cucumbers.
Third dish, Sashimi, a sliced raw fish, of spiny lobster, tuna and white fish.
Fourth, a grilled dish.
Shirayaki, an eel grilled without basting sauces. Mankotsu senbei, a roasted eel bone, on it.
Fifth dish, Umaki, a rolled eel omelette.
Sixth dish, Miso soup with a spiny lobster.
The main dish, Hitsumabushi, with a soup, spices and pickles.
'How to eat Hitsumabushi' says 'divide it into four bowls. the first bowl is to eat as is, the second bowl is to eat with spices, the third bowl is to eat putting the soup to it like Ochazuke, and the last bowl is to eat in your favorite way'.
Dessert, Mango
The dining tatami room seen from the garden.
A line with people waiting for dinner in front of Horaiken.
End of Atsuta Horaiken.
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