Nagoya Hitsumabushi Alley

Atsuta Houraiken, founded in 1873, invented hitsumabushi: grilled unagi eel served over rice in three ways, first plain, then with condiments like wasabi and nori, and finally as ochazuke with dashi broth poured over. The main branch near Atsuta Shrine cooks over binchotan charcoal, and the caramelized sauce glaze has remained unchanged for 150 years. Expect a 60-90 minute wait at lunch.