Reservations and general inquiries
Reservations and general inquiries
Sumiyagura Eel and Hitsumabushi is a restaurant specializing in eel with locations in
Omihachiman, Shiga Prefecture and Shijo-Kawaramachi, Kyoto Prefecture.
Our
specialty is “hitsumabushi,” a local dish from Aichi Prefecture,
a place famous
for its eels.
This dish of broiled eel fillets over rice is served in by the bowl,
and it can be enjoyed as is, or in countless variations by adding spices, dashi
broth, or other flavorings.
Our “double hitsumabushi” is a popular dish among
tourists that features not only eel, but also a luxurious topping of Omi beef, one of Japan’s
top three beef brands.
When you visit Japan, please be sure to enjoy this
masterpiece carefully crafted by experts.
Binchotan is a type of charcoal that is prized in the kitchens of Japanese
restaurants. At our restaurants, we carefully selected high grade aromatic charcoal that
produces high heat.
Prepared in the Kansai style, choice eel is broiled
over charcoal only, never steamed, so that it is cooked crispy on the outside and flaky
on the inside.
A sweet and spicy soy sauce-based tare sauce is essential for eel dishes.
Our home-made tare sauce is less sweet, with a smooth consistency. Since
our founding, we have continued adding to the original batch of sauce while maintaining
proper sanitary measures, and it has absorbed the richness and savoriness of the eel.
Includes soup, pickled vegetables, spices, and dashi broth.
This hitsumabushi is topped with our prized eel plus Shiga
Prefecture-raised Omi beef,
Japan’s oldest brand name beef.
First enjoy it as is, then try adding spices, and finally top it off with
dashi broth.
Sumiyagura restaurants specialize in eel, and they started from the founder’s desire
for more people to experience the flavor of hitsumabushi, after trying it in Nagoya
and being stunned by its taste.
For this reason, our signature hitsumabushi is a masterpiece we would like you to
enjoy.
*All prices include tax.
*The photo is an image of the
Omihachiman location.
The eel is broiled over Binchotan charcoal in the Kansai style, giving it a crispy
texture, and you can experience it served as-is over rice first, then for your second
bowl onward, you can enjoy adding spices and dashi broth to change the flavor.
If you visit Japan, we hope you try this way of enjoying eel.
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