Houraiken

I came at 405pm on a Tuesday evening and there was only a short queue. After few minutes, they started to register us and given a time of 430pm. At 430pm sharp, they called all the groups with 430pm to enter. I think come in an evening will have shorter queue. The unagi definitely worth it and really delicious. You can spend time to visit atsuta jingu before the evening queue.

- teenjay -

Other than the restaurant doesn’t take reservation and the wait time can be very long (in our case it was over 2 hours), this eel fish specialty restaurant is excellent. Highly recommended you leave you name to the restaurant and they will tell you around what time you should come back, then go to nearby izakaya (Japanese tavern) or a cafe to have a drink and some snacks before the proper meal. The eel fish is grilled to perfection, they teach you to eat it in 3 different, personal favorite is still eating the original way without any extra seasonings or soup. Highly recommended the grill eel fish liver, it is very tasty and the taste texture is surprisingly chewy instead of silky. Service wise, is friendly and efficient once you get into the restaurant. Atmosphere wise they have a tiny little Japanese garden which is quite pretty, the dinning hall are very traditional style meanwhile you get to seat on comfortable chairs and proper table instead of tatami.

- Charmander Lee -

Another Unforgettable Restaurant This is another must-visit restaurant for me whenever I come to Nagoya. I have to say, they serve the best unagi rice bowl I’ve ever had in my life. If you’re planning to eat here, I highly recommend getting in line and writing your name down for a reservation. I arrived at the restaurant around 10:40 AM on a Monday, even though it opens at 11:30 AM, and I finally got to eat at 1:10 PM. While waiting, you can visit a nearby temple to pass the time. Whatever you do, don’t miss out on the unagi rice bowl! And let me warn you—don’t hesitate to order the largest size, or you’ll regret it. When you’re here, you have to go all in! The hot, fluffy rice paired with perfectly grilled eel, coated in a secret sauce perfected over nearly 200 years, is simply unbeatable. The eel’s skin is thin and crispy, the aroma is incredible, and the taste is rich yet never overwhelming—there’s absolutely no fishy smell. I love this restaurant so much, and I think about it every time I visit Japan.

- Waan -

Fancy Unagi set, at well established and very historical restaurant in Atsuta Area of Nagoya. Wait is long. No reservation allowed. Please go put your name on the list and go to AtsutaJingu for lovely stroll. They do provide time to return, so make it easy to plan ahead. Meal is filling and delish, lots of grilled eel. Best way to eat is to do Dashi-Chazuke! On expensive side, but worth it!

- Maybe Mary -

I visited the main branch, which is very beautiful and has the feel of an old house with a lovely garden around it. I didn’t have to wait long—just 20 minutes (I arrived 5:20 PM). Hitsumabushi was quite delicious! The rice is delicious! The rice is mixed with a lot of sauce, which makes it very flavorful (while at other restaurants, the sauce is usually only on top of the rice) But the skin of grilled unagi isn't very crispy and doesn't have much of a charcoal aroma The soup poured over the rice is well done and served hot—pouring it over the rice is fantastic! (At other places, the soup is only warm and cools down quickly.) Normally, I don’t enjoy the soup poured over it, but at this restaurant, I really enjoyed it. I tried the Deep-fried eel bones as well. Eating them with salt was fantastic. They were delicious, super crispy, and didn’t soak up any oil. The staffs were lovely and can speak ENG.

- Thanawan Uramphorn -

I recently had the pleasure of dining at Atsuta Horaiken Main Restaurant, and the experience was exceptional. The presentation and quality of the dishes were outstanding. • Unagi (Grilled Eel): The highlight of the meal was the perfectly grilled unagi, which was both flavorful and tender. It was served in a beautiful lacquered box, maintaining its heat and enhancing the dining experience. • Rice and Soup: The rice was cooked to perfection, complementing the rich taste of the unagi. The accompanying clear soup was delicate and flavorful, with small, delightful ingredients that added a unique touch. • Appetizers and Sides: The meal included a variety of well-prepared sides and appetizers. The cucumber and eel dish was refreshing, and the assortment of pickled vegetables added a nice contrast to the main course. • Tempura: The tempura selection was light and crispy, showcasing an array of vegetables. Each piece was fried to perfection, maintaining its natural flavors while adding a satisfying crunch. Overall Atsuta Horaiken Main Restaurant offers a memorable dining experience with its exquisite dishes and attention to detail. I highly recommend this restaurant to anyone looking to enjoy traditional Japanese cuisine at its finest.

- Gary Pak -

Tbh it was my first time having Unagi. After that place I was careful to try other places because it was crazy delicious. On my travels the best Unagi Dish I had and I could recommend that place ! Pls be aware of waiting times after „registering“ - but whatever you do, you will not regret it. It’s Tatami in there so be prepared to take off your shoes

- Rick SC -

This is the best grilled eel rice I know in Nagoya. If you visit this store, you must order hitsumabushi (Nagoya-style grilled eel on rice) Hitsumabushi (櫃まぶし or ひつまぶし) is a traditional dish of grilled eel that is a specialty of Nagoya cuisine in Aichi Prefecture. In addition to the grilled eel strips on rice, the dish is accompanied by condiments and a dashi broth (or green tea). The condiments usually include chopped green onions, shredded nori and wasabi. There are 5 steps to eating hitsumabushi the Nagoya way. 1. Divide the contents of the bowl into 4 portions. 2. Take a quarter of the rice with eel and put it in a small bowl. Enjoy the dish just like a unadon. 3. Add another quarter of the rice and eel to the small bowl. Mix the condiments into the rice with eel and enjoy the different flavors of the dish. 4. Take the 3rd quarter into the small bowl and pour the dashi broth (or green tea) over it. 5. Put the last quarter of the rice with eel in the bowl and eat it in the way you like best from the three ways mentioned above. Believe me, with this recipe you will have the best grilled eel rice experience.

- Kachamas Supawongsree -