That day was a busy day in Nagoya, moving from the south to the north. I picked up my son and his wife, first went to my grandmother’s house, visited her grave, then visited my own family’s grave. After that, we returned home. At home, we had tea and then headed out to eat a bonito fish. My son and his wife wanted to try the hitsumushi at that large bonito restaurant. They couldn’t find any good places where they could eat hitsumushi in Sapporo. Of course, when it comes to hitsumushi, Nagoya is the place to go. We booked a table at 5 p.m., with five people.
Just before 5 o’clock, I arrived at the restaurant. The sister was about to lift the warm gate. I walked through the entrance passage, took off my shoes, and crossed the hallway. There were five of us, so we were led into a semi-private room. Ignoring the other four people who were pondering over the menu, I thought about eating u-maki and bone senbeiki. What about yuzen’s liver? Hitsumabushi? O-jou? Dandimae? Regular meal? Which one should we choose? While picking up the cabbage and pickled vegetables that had already been prepared by someone else, I took care of all these matters.
My grandmother and son ordered a regular hitsumabushi. My wife and mother-in-law chose a hitsumabushi with eel liver. I, on the other hand, decided to order a white-baked fixed meal. The pickles that came first were quite delicious, and two plates were quickly gone. But the girl who brought us tea offered to refill our orders! Wow, they actually allowed us to have more! With five large meals placed on a six-person table, it became quite cramped. Once everyone’s orders were ready, we began serving them.
We shared the eel liver, the white-baked eel, and the ultimate eel dish among ourselves. Personally, I think the eel liver is delicious, but it doesn't really suit my taste. My wife also said the same thing. Perhaps it's because the flavor is quite unique and strong?
Even the liver extract itself is indeed delicious, but the taste of the liver itself seems to have been lost completely...
白焼は、あっさりとしているながらも、ふわふわでパリパリに焼かれており、鰻まぶしの濃厚な味付けとは対照的で、非常に好評でした。息子夫婦も今度はこれを食べたいと言っていました。長久手市には冬季限定で白ひつまぶしの店があると伝えると、そちらも捨てがたいねぇと。本当に美味しいですね。
As always, the eel here is delicious. It is cooked in a plump manner, making it truly exquisite. Moreover, the sauce is very flavorful. Compared to the eels we buy from supermarkets or department stores, this eel is simply of a much higher quality; it’s almost impossible to compare them.
Although it’s not shown in the photos, the蛤のお吸い物 that comes with the meal is very delicious. The骨せんべい is crispy and has a light saltiness (it was slightly less salty than last time). It’s perfect for snacking during breaks between meals. Theう巻き is well-crafted, with a strong umami flavor from the broth. My daughter-in-law was very impressed. Overall, the cuisine is of first-class quality. However, for someone who can’t eat much anymore, the portion seems a bit large.
Also, I plan to make a reservation for some special occasion.
At the end of the year, my son and his wife called to say they were going back to their hometown. I asked what they wanted to eat, and they replied, “We want to eat eel!”
So, before leaving this hospital, I made a reservation for the White Wall Boutique, which left me a very positive impression during my previous visit. After being discharged from the hospital, I focused entirely on getting my health back in order. I tried my best to eat there again when I felt better.
I thought it would be nice to park the car in the parking lot right in front of the restaurant, but that didn’t happen. On the other side of the sign, there were plenty of customers waiting. I informed the staff about my reservation at 1:00 PM, and after about 5 minutes, I was led to a table facing a tatami-floored interior courtyard with a view of a pond. It’s quite pleasant. It’s also good that my feet don’t get cold.
The husband and wife ordered the upper hitsumibushi, while their wife ordered a meal with less hitsumibushi. I, on the other hand, ordered a meal with less hitsumibushi as well. Additionally, I asked for omelette and bone senbeis. Why omelette? It's because the cut pieces of eel are quite large. Hitsumibushi is also good, but the size of the eel cut pieces differs significantly, right? So, I think it's better to enjoy the taste of each piece of eel by eating them individually. Well, the grilled eel, the sauce, and the taste were satisfactory. The staff, both the brothers and sisters, were very kind and attentive to customers, making it a trustworthy place to eat.
First, the pickled cucumbers and greens were served. I really thought they were delicious! Before I even finished speaking, most of them had been eaten. The omelets were well-flavored with eggs, and I really prefer them over those soft omelets. The bone snacks were a bit salty, but I thought it was good to have something crunchy to eat while eating the eel. And, by the way, the clam soup was absolutely delicious.
During my hospitalization, I had endless cravings for everything I wanted to eat. But I hope to gradually ease these cravings over time.
On my wife’s birthday, I booked Una Fuji White Wall Residence at 7 p.m. on a weekday, in accordance with her wishes. We managed to park the car in the parking lot in front of the restaurant, and soon after, we were directed to a table facing a courtyard with a pond. However, it was already dark, so I couldn’t enjoy the beautiful courtyard. It was a disappointment.
As appetizers, there are zucchini, cabbage, and pickled vegetables with salted kelp. These are not too salty, and they provide a refreshing taste that’s perfect for freshening up the mouth. The eel rolls are well-wrapped, and although there isn’t much fluffiness, they have a great flavor. Hitsumabushi and Eel Dish are filled with eels so densely that it’s hard to see the rice. The eels are well-cooked, and the meat is plump and tender. The visual appeal is also excellent. The sauce isn’t too strong or too sweet, allowing the taste of the eel to stand out. The mountain pepper has a spicy aroma that adds good flavor. The rice is firm in texture, and it’s well-cooked. What impressed me was the broth used for Hitsumabushi. It seems to be prepared separately from the蛤の吸い物, so it has a mild taste but retains a strong umami flavor. It pairs perfectly with the eel and sauce. It’s hard to compare it with Iba Shingin’s tea pickles.
In general, this famous eel restaurant in Mikawa is a completely different entity from other eel restaurants. Its layout, the behavior of its staff, and the atmosphere inside the store are all distinct. The food itself is also very delicious. (The prices are a bit higher.) For those who want to enjoy a leisurely meal with delicious food, it’s essential to make reservations. Nevertheless, this is definitely a restaurant worth recommending.
