Dined in Hitsumabushi in LaChic 7/F and Fukuoka, the quality was consistently good.
High quality eel would always be sourced around Japan. Charcoal grilling made the eel skin crispy while the meat was juicy and tender.
To uphold the spirit of Nagoya in treasuring food and discouraged wastage, the signature ‘Hitsumabushi Rice’ bowl was designed to be eaten in 3 steps
Octopus sashimi as side-dish was fresh and crunchy.
Highly recommeneded if you enjoy grilled unagi.
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