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Hitsumabushi Nagoya-Bincho at Go Ikebukuro
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Hitsumabushi Nagoya-Bincho at Go Ikebukuro

Location: Japan, 〒171-8557 Tokyo, Toshima City, Minamiikebukuro, 1 Chome−28−2 Ikebukuro PARCO Main Building, 8F

Ikebukuro PARCO

A Nagoya-style eel specialist on PARCO's 8th floor, serving unsteamed binchotan-grilled unagi with a rich tamari sauce in the traditional hitsumabushi style.

A Nagoya-style eel specialist on PARCO's 8th floor, serving unsteamed binchotan-grilled unagi with a rich tamari sauce in the traditional hitsumabushi style.

Hitsumabushi Nagoya-Bincho is a dedicated eel restaurant on the 8th floor of Ikebukuro PARCO, specialising in the Nagoya classic hitsumabushi, which is finely chopped grilled eel served over rice in a wooden tub. What sets this restaurant apart is its commitment to the traditional Nagoya method: the eel is grilled over binchotan charcoal without being steamed first, yielding a crisp exterior and tender interior that is distinctly different from the steamed style more common in the Kanto region.

The dish is meant to be eaten in four stages: first plain to appreciate the eel's natural flavour, then with condiments such as wasabi, nori and spring onion, then with dashi broth poured over the top, and finally whichever way you prefer. The restaurant uses a distinctive tamari-based sauce, richer and more concentrated than standard soy-based glazes, which gives the eel its deep, savoury character.

The restaurant is open from 11:00 to 22:00 with last orders at 21:00. Reservations are recommended, especially at weekends and during the summer eel season. The PARCO Main Building is directly connected to Ikebukuro Station's east exit. Budget around 5,000 yen or below per person for a satisfying meal.
+81 3-5956-5756
Japan, 〒171-8557 Tokyo, Toshima City, Minamiikebukuro, 1 Chome−28−2 Ikebukuro PARCO Main Building, 8F
Ikebukuro PARCO

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