cooking

Amounts currently listed are for July 1 onward.

Noborikawa carefully selects eels and kashiwa for each of the four seasons.
We are proud of our course meals such as kashi-wa nabe and eel course.
At night, we serve not only eel and Kashiwa dishes, but also "Maruya Hatcho Miso Two Year Aged" and chicken soup stock, miso and sukiyaki with Nanbu Iron from Iwate Prefecture. (Reservations can be made for individual dishes.)
Noborikawa carefully selects eels and kashiwa for each of the four seasons.
We are proud of our course meals such as kashi-wa nabe and eel course.
At night, we serve not only eel and Kashiwa dishes, but also "Maruya Hatcho Miso Two Year Aged" and chicken soup stock, miso and sukiyaki with Nanbu Iron from Iwate Prefecture. (Reservations can be made for individual dishes.)

Tengawa's specialties

  • Chukokin Eel Jyu (with fried egg of Nagoya Cochin)
    A side dish of pickled vegetables and soup is also included.
    4,800 yen (tax included)
  • Big yellow gold eel served with fried egg with Nagoya Cochin
    A side dish of pickled vegetables and soup is also included.
    6,000 yen (tax included)
  • a large serving of rice (esp. as prison food)
    250 yen (tax included)
  • chopped kabayaki eel on rice
    A side dish of pickled vegetables and soup is also included.

    How to eat Hitsujimabushi.
    To begin, divide the inside of the chest into four equal portions in a crosswise pattern.
    The first serving, please enjoy the taste of eel as it is.
    Second serving, please pour condiments (green onion, wasabi, nori) over the top.
    Third serving, sprinkle with condiments (green onion, wasabi, and nori) and serve with chazuke (rice with green tea).
    Fourth meal, served in your favorite way.
    4,500 yen (tax included)
  • Tokutei Hitsumabushi (with Nagoya Cochin egg omelet)
    A side dish of pickled vegetables and soup is also included.

    How to eat Hitsujimabushi.
    To begin, divide the inside of the chest into four equal portions in a crosswise pattern.
    The first serving, please enjoy the taste of eel as it is.
    Second serving, please pour condiments (green onion, wasabi, nori) over the top.
    Third serving, sprinkle with condiments (green onion, wasabi, and nori) and serve with chazuke (rice with green tea).
    The fourth course, please eat it in your favorite way. Yakumi (condiments) and dashi (soup stock) will come with it.
    5,900 yen (tax included)
  • extremely chopped kabayaki eel on rice
    A side dish of pickled vegetables and soup is also included.

    How to eat Hitsujimabushi.
    To begin, divide the inside of the chest into four equal portions in a crosswise pattern.
    The first serving, please enjoy the taste of eel as it is.
    Second serving, please pour condiments (green onion, wasabi, nori) over the top.
    Third serving, sprinkle with condiments (green onion, wasabi, and nori) and serve with chazuke (rice with green tea).
    Fourth meal, served in your favorite way.
    8,000 yen (tax included)
  • eel fillets cooked over charcoal with soy flavoured sauce, cut in small pieces and serve on rice
    A side dish of pickled vegetables and soup is also included.

    How to eat Hitsujimabushi.
    To begin, divide the inside of the chest into four equal portions in a crosswise pattern.
    The first serving, please enjoy the taste of eel as it is.
    Second serving, please pour condiments (green onion, wasabi, nori) over the top.
    Third serving, sprinkle with condiments (green onion, wasabi, and nori) and serve with chazuke (rice with green tea).
    Fourth meal, served in your favorite way.
    16,000 yen (tax included)
  • chopped kabayaki eel on rice
    A side dish of pickled vegetables and soup is also included.

    How to eat Hitsujimabushi.
    To begin, divide the inside of the chest into four equal portions in a crosswise pattern.
    The first serving, please enjoy the taste of eel as it is.
    Second serving, please pour condiments (green onion, wasabi, nori) over the top.
    Third serving, sprinkle with condiments (green onion, wasabi, and nori) and serve with chazuke (rice with green tea).
    Fourth meal, served in your favorite way.
    4,500 yen (tax included)
  • bowl of eel and rice (donburi)
    A side dish of pickled vegetables and soup is also included.
    4,300 yen (tax included)
  • special bowl of eel and rice (donburi)
    A side dish of pickled vegetables and soup is also included.
    5,500 yen (tax included)
  • Nagayaki gohan (with a small bowl of cooked rice)
    A side dish of pickled vegetables and soup is also included.
    4,900 yen (tax included)
  • Shiroyaki gohan (with a small bowl of cooked rice)
    A side dish of pickled vegetables and soup is also included.
    4,900 yen (tax included)
  • a large serving of rice (esp. as prison food)
    250 yen (tax included)

Unagi (eel)

  • skewered eel roasted and wrapped in fried egg
    Nagoya Cochin Eggs
    2,600 yen (tax included)
  • fish-liver pancake filled with bean jam
    1,300 yen (tax included)
  • rice crackers on the bone
    600 yen (tax included)
  • eel and cucumber salad, finely sliced, dressed in sake, soy, and vinegar
    1,500 yen (tax included)
  • long (i.e. an okonomiyaki) okonomiyaki
    4,100 yen (tax included)
  • grilled without seasoning
    4,100 yen (tax included)

Kashiwa Cuisine

  • Kashiwa-don with homemade Tsukune
    A side dish of pickled vegetables and soup is also included.
    2,200 yen (tax included)
  • Kashiwa Koganejyu with homemade Tsukune (with fried egg of Nagoya Cochin)
    A side dish of pickled vegetables and soup is also included.
    2,500 yen (tax included)
  • Kashiwa Hitsu-mabushi (with hot egg of Nagoya Cochin) Kashiwa Hitsu-mabushi (with hot egg of Nagoya Cochin)
    A side dish of pickled vegetables and soup is also included.

    Kashiwa Hitsuwa Mashimabushi (rice topped with rice flour)
    To begin, divide the inside of the chest into four equal portions in a crosswise pattern.
    The first serving, please enjoy the taste of Kashiwa as it is.
    Second serving, please pour condiments (green onion, wasabi, nori) over the top.
    Third serving, sprinkle with condiments (green onion, wasabi and nori) and top with a Nagoya Cochin hot egg.
    Fourth meal, served with ochazuke or your favorite way to eat.
    2,500 yen (tax included)
  • *Large serving of rice
    250 yen (tax included)

Kashiwa

  • omelet
    Nagoya Cochin Eggs
    1,300 yen (tax included)
  • briefly-boiled chicken breast (served cold and mostly raw as sashimi with wasabi-seasoned shoyu)
    880 yen (tax included)
  • Negima skewer (1 skewer)
    660 yen (tax included)
  • Homemade Tsukune (2)
    Nagoya Cochin with half-boiled egg
    660 yen (tax included)
  • Okinawan-style stewed pork spare ribs, esp. beef or pork offal (sometimes beef or pork offal)
    1,580 yen (tax included)
  • grilled or broiled leg
    1,580 yen (tax included)

Tengawa's specialties

  • Chukokin Eel Jyu (with fried egg of Nagoya Cochin)
    A side dish of pickled vegetables and soup is also included.
    4,800 yen (tax included)
  • Big yellow gold eel served with fried egg with Nagoya Cochin
    A side dish of pickled vegetables and soup is also included.
    6,000 yen (tax included)
  • a large serving of rice (esp. as prison food)
    250 yen (tax included)
  • chopped kabayaki eel on rice
    A side dish of pickled vegetables and soup is also included.

    How to eat Hitsujimabushi.
    To begin, divide the inside of the chest into four equal portions in a crosswise pattern.
    The first serving, please enjoy the taste of eel as it is.
    Second serving, please pour condiments (green onion, wasabi, nori) over the top.
    Third serving, sprinkle with condiments (green onion, wasabi, and nori) and serve with chazuke (rice with green tea).
    Fourth meal, served in your favorite way.
    4,500 yen (tax included)
  • Tokutei Hitsumabushi (with Nagoya Cochin egg omelet)
    A side dish of pickled vegetables and soup is also included.

    How to eat Hitsujimabushi.
    To begin, divide the inside of the chest into four equal portions in a crosswise pattern.
    The first serving, please enjoy the taste of eel as it is.
    Second serving, please pour condiments (green onion, wasabi, nori) over the top.
    Third serving, sprinkle with condiments (green onion, wasabi, and nori) and serve with chazuke (rice with green tea).
    The fourth course, please eat it in your favorite way. Yakumi (condiments) and dashi (soup stock) will come with it.
    5,900 yen (tax included)
  • extremely chopped kabayaki eel on rice
    A side dish of pickled vegetables and soup is also included.

    How to eat Hitsujimabushi.
    To begin, divide the inside of the chest into four equal portions in a crosswise pattern.
    The first serving, please enjoy the taste of eel as it is.
    Second serving, please pour condiments (green onion, wasabi, nori) over the top.
    Third serving, sprinkle with condiments (green onion, wasabi, and nori) and serve with chazuke (rice with green tea).
    Fourth meal, served in your favorite way.
    8,000 yen (tax included)
  • eel fillets cooked over charcoal with soy flavoured sauce, cut in small pieces and serve on rice
    A side dish of pickled vegetables and soup is also included.

    How to eat Hitsujimabushi.
    To begin, divide the inside of the chest into four equal portions in a crosswise pattern.
    The first serving, please enjoy the taste of eel as it is.
    Second serving, please pour condiments (green onion, wasabi, nori) over the top.
    Third serving, sprinkle with condiments (green onion, wasabi, and nori) and serve with chazuke (rice with green tea).
    Fourth meal, served in your favorite way.
    16,000 yen (tax included)
  • chopped kabayaki eel on rice
    A side dish of pickled vegetables and soup is also included.

    How to eat Hitsujimabushi.
    To begin, divide the inside of the chest into four equal portions in a crosswise pattern.
    The first serving, please enjoy the taste of eel as it is.
    Second serving, please pour condiments (green onion, wasabi, nori) over the top.
    Third serving, sprinkle with condiments (green onion, wasabi, and nori) and serve with chazuke (rice with green tea).
    Fourth meal, served in your favorite way.
    4,500 yen (tax included)
  • bowl of eel and rice (donburi)
    A side dish of pickled vegetables and soup is also included.
    4,300 yen (tax included)
  • special bowl of eel and rice (donburi)
    A side dish of pickled vegetables and soup is also included.
    5,500 yen (tax included)
  • Nagayaki gohan (with a small bowl of cooked rice)
    A side dish of pickled vegetables and soup is also included.
    4,900 yen (tax included)
  • Shiroyaki gohan (with a small bowl of cooked rice)
    A side dish of pickled vegetables and soup is also included.
    4,900 yen (tax included)
  • a large serving of rice (esp. as prison food)
    250 yen (tax included)

Kashiwa Cuisine

  • Kashiwa-don with homemade Tsukune
    A side dish of pickled vegetables and soup is also included.
    2,200 yen (tax included)
  • Kashiwa Koganejyu with homemade Tsukune (with fried egg of Nagoya Cochin)
    A side dish of pickled vegetables and soup is also included.
    2,500 yen (tax included)
  • Kashiwa Hitsu-mabushi (with hot egg of Nagoya Cochin) Kashiwa Hitsu-mabushi (with hot egg of Nagoya Cochin)
    A side dish of pickled vegetables and soup is also included.

    Kashiwa Hitsuwa Mashimabushi (rice topped with rice flour)
    To begin, divide the inside of the chest into four equal portions in a crosswise pattern.
    The first serving, please enjoy the taste of Kashiwa as it is.
    Second serving, please pour condiments (green onion, wasabi, nori) over the top.
    Third serving, sprinkle with condiments (green onion, wasabi and nori) and top with a Nagoya Cochin hot egg.
    Fourth meal, served with ochazuke or your favorite way to eat.
    2,500 yen (tax included)
  • *Large serving of rice
    250 yen (tax included)

Unagi (eel)

  • skewered eel roasted and wrapped in fried egg
    Nagoya Cochin Eggs
    2,600 yen (tax included)
  • fish-liver pancake filled with bean jam
    1,300 yen (tax included)
  • rice crackers on the bone
    600 yen (tax included)
  • eel and cucumber salad, finely sliced, dressed in sake, soy, and vinegar
    1,500 yen (tax included)
  • long (i.e. an okonomiyaki) okonomiyaki
    4,100 yen (tax included)
  • grilled without seasoning
    4,100 yen (tax included)

Kashiwa

  • omelet
    Nagoya Cochin Eggs
    1,300 yen (tax included)
  • briefly-boiled chicken breast (served cold and mostly raw as sashimi with wasabi-seasoned shoyu)
    880 yen (tax included)
  • Negima skewer (1 skewer)
    660 yen (tax included)
  • Homemade Tsukune (2)
    Nagoya Cochin with half-boiled egg
    660 yen (tax included)
  • Okinawan-style stewed pork spare ribs, esp. beef or pork offal (sometimes beef or pork offal)
    1,580 yen (tax included)
  • grilled or broiled leg
    1,580 yen (tax included)
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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