Hitsumabushi, the delectable dining style of Houraiken (“hitsumabushi” is a registered trademark of Atsuta Houraiken)
Long ago, Atsuta was a temple town centered on Atsuta shrine. It was not just the only point on the Tokaido where land and sea met, but also a place where traffic and culture gathered from many regions via the Minoji and the Saya roads. During the Edo period, as it was a place with headquarters that was the 41st rest town of the 53 stations of the Tokaido, many people gathered there, making it the most bustling spot on the Tokaido.M In the 6th year of Meiji, Atsuta Houraiken was founded as a restaurant in this town known as Miyajuku. Just as in Yaji and Kita Tokaido Hizakurige, the famous foods of that period were kabayaki and kashiwa, and these foods were eaten in Houraiken. Delivery was very common, and when the delivery boy went to clear empty bowls he would often break them. This caused great problems for the second generation restaurant owner Jinzaburo, and after a discussion with head maid Miss Oume, he designed a container made of wood that would not break and put eel and rice bowls for many customers in a large hitsu (wooden container) for delivery. People would always eat the eel first, so rice would be left over. This troubled second generation owner Jinzaburo, and after a discussion with Miss Oume, the eel was cut small and mixed with the rice. Due to the great popularity of this dish it also became a banquet dish. Mixing eel and and rice in a large hitsu is the origin of the name hitsumabushi. Eating this Ochadsuke (mixing the rice with tea), was a popular flavour that remains today. Nowadays there are hitsu that are made for one person, which greatly delights everyone. Through their food and service, all of our staff want to support us in making a restaurant that our customers can appreciate.
現在のひつまぶしの召し上がり方は明治年代に確立され、今ではひつまぶしを求めて行列ができるようになりました。
活きの良いうなぎを備長炭で焼き上げる職人の技
創業以来140年継ぎ足した創業者の家系のみに受け継がれる秘伝のタレ
炊きたての温かいご飯の上にぎっしりと敷きつめたひつまぶし ※栃の木をくりくり抜いたお櫃で、一人前ずつご提供しております。
