Located near Kokusai Center Station. The restaurant boasts the best eel of the season and Okugawa Mikawa Jidori chicken that is handled one by one. Noborikawa

Notice of Change of Regular Holidays
From February, we will be closed on the 1st and 3rd Tuesday of the month in addition to every Wednesday.
Thank you for your understanding.

The price of some menu items will be changed from July 1.
Amounts currently listed are for July 1 onward.

The name of the restaurant is the character for "eel climbing" and from the sea to the top of the river,
The name "Togawa" (meaning "climbing river" in Japanese) is derived from the bottom strength of eels that come up strongly.

Noborikawa offers eel and kashiwa dishes at night, of course, and has continued to do so since the Edo period,
Miso nabe and sukiyaki nabe made with "two-year-aged Maruya Hatcho Miso" and chicken broth are served in a Nanbu iron pot from Iwate Prefecture.

Okumikawa Chicken Sukiyaki Nabe is made with soy sauce, mirin, sake, and other special seasonings.
Add chicken broth based on the Warishita used, and add it to the Nagoya Cochin egg.
Please eat it with a sauce.

Seating arrangements can be made to accommodate 5 or more people.

cooking
Eel and egg have been a good match since the mid-Edo period, and have been used as a nutritional and fatigue-relieving food
It is said to have taken root in the Japanese diet as
Take-out orders are also available.
For more information, click here.

Selected eels from Togawa

Our craftsmen carefully select the best eel in the best condition at the time of the four seasons in Japan, and grill them to perfection.

Sukiyaki style Okumikawa chicken

The soup is made from the bones and skin of Okumikawa chicken, and is served in a sukiyaki style, with chicken bones, meat, liver, hearts, kumquats, vegetables, etc., on a Nagoya Cochin egg. Sukiyaki style.

You can take it home with you.

You can take home both eel and kashiwa. Only a paper bag for souvenir will be charged 100 yen.

Selected eels from Togawa

Our craftsmen carefully select the best eel in the best condition at the time of the four seasons in Japan, and grill them to perfection.

Sukiyaki style Okumikawa chicken

The soup is made from the bones and skin of Okumikawa chicken, and is served in a sukiyaki style, with chicken bones, meat, liver, hearts, kumquats, vegetables, etc., on a Nagoya Cochin egg. Sukiyaki style.

You can take it home with you.

You can take home both eel and kashiwa. Only a paper bag for souvenir will be charged 100 yen.

name of a store
[Official] Hitsumabushi Toga Nagono Main Store
address (e.g. of house)
1-2-11 Nagono, Nishi-ku, Nagoya, Aichi Prefecture
10 minutes walk from Marunouchi Subway Station
10 minutes walk from Kokusai Center Subway Station
Phone number
050-3647-0526
Business Hours
Monday-Friday
11：30～14：30(L.O. 14：00)
17:30-22:00

Saturday, Sunday and holidays
11:30-15:00 (L.O. 14:30)
17:30-22:00
regular closing day
Wednesday
1st and 3rd Tuesdays of the month
remarks
Invoice Registered Business
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