Unato Nakagawa Honten
What makes this traditional hitsumabushi and unadon restaurant so special? A 55-year-old secret sauce, loved and preserved for generations.
Restaurant Details
Many restaurants boast about their “secret sauce,” but few are as closely guarded as the special eel tare sauce at this time-honored unagi restaurant, established in 1969. Nestled in Nagoya, this venerable establishment has perfected its recipe over the years, with the sauce being continuously added to the same container for 55 years.
Eel grilling masters expertly choose freshwater eels, skewering and immersing them in the secret tare during the grilling process. This technique enhances the eel's crispy skin and tender meat, creating a flavor that's irresistibly addictive. The plump Koshihikari rice from Fukui Prefecture these fish rest upon also receives the same generous sauce treatment
The menu also highlights specialties such as kimoyaki — grilled eel livers glazed with a sweet unagi sauce — and umaki, eel wrapped in a fluffy omelet. The hitsumabushi, presented in a substantial 30-centimeter daimyo bowl, is ideal for sharing with three to five people. Enhance the experience by pairing it with local sake from Fukui Prefecture, which beautifully accentuates the umami flavors of the unagi.
Diners can even choose their own dining preference. Complete with traditional tatami rooms, a bar-style counter or private dining areas, all guests can enjoy views of the serene courtyard featuring a blissful koi pond.
Indulge in a luxurious bowl with not one, but two grilled eels, each boasting crispy skin and tender meat, sliced into eight pieces. One slice is nestled within the steaming white rice, while the remaining slices are beautifully arranged on top of. The set is completed with a flavorful soup, Narazuke pickles and wasabi.
Indulge in a luxurious bowl with not one, but two grilled eels, each boasting crispy skin and tender meat, sliced into eight pieces. One slice is nestled within the steaming white rice, while the remaining slices are beautifully arranged on top of. The set is completed with a flavorful soup, Narazuke pickles and wasabi.
This is the store’s popular menu item, featuring Nagoya's specialty dish, the hitsumabushi. This dish features one and a half eels, expertly grilled in the kabayaki style, and served over a bed of rice. Accompanied by a clear soup, narazuke (pickles), chopped green onions as condiments, wasabi and dashi, it allows diners to savor the unagi in multiple ways. You can start by enjoying it as is, then try adding the condiments for extra flavor, or mix the eel and rice and pour the dashi broth.
This is the store’s popular menu item, featuring Nagoya's specialty dish, the hitsumabushi. This dish features one and a half eels, expertly grilled in the kabayaki style, and served over a bed of rice. Accompanied by a clear soup, narazuke (pickles), chopped green onions as condiments, wasabi and dashi, it allows diners to savor the unagi in multiple ways. You can start by enjoying it as is, then try adding the condiments for extra flavor, or mix the eel and rice and pour the dashi broth.
Unlike hitsumabushi, where chopped eels and rice are served in a round bowl, the unaju (eel over rice) features one-and-a-half eels, selected from those freshly cut on the same day and presented in a rectangular jubako box. This exquisite dish is accompanied by a flavorful soup, narazuke pickles and wasabi.
Unlike hitsumabushi, where chopped eels and rice are served in a round bowl, the unaju (eel over rice) features one-and-a-half eels, selected from those freshly cut on the same day and presented in a rectangular jubako box. This exquisite dish is accompanied by a flavorful soup, narazuke pickles and wasabi.
Unato Nakagawa Honten Remarks
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
While the restaurant will do its best to reserve guests’ preferred seating options, it may not always be possible due to availability.
The pictures provided are for illustrative purposes.
Unato Nakagawa Honten Business Days
Unato Nakagawa Honten Address
9-22 Fukuzumicho, Nakagawa-ku, Nagoya, Aichi 454-0802
Unato Nakagawa Honten Access Info
Unato Nakagawa Honten is a 9-minute walk from Sasashima-raibu Station.
Unato Nakagawa Honten Phone Number
Unato Nakagawa Honten Cancellation Policy
Cancel your reservation at least 3 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Home to the economic powerhouse and port city of Nagoya, Aichi Prefecture backs onto mountainous landscapes that overlook the two peninsulas surrounding Mikawa Bay and famously fuels its hard-working people with miso, complimentary breakfasts, and more miso.
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10 meals
SEAT RESERVATIONUnafuji
The thick-cut unagi at this restaurant will win any eel fan’s heart.
SEAT RESERVATIONUnagi Tashiro
Said to be the best unagi restaurant in town — don't settle for anything less in Aichi.