Hitsumabushi Wagashoku Bincho Nakasu Kawabata

Nagoya-style "Jiyaki," grilled over Binchotan charcoal without any steaming, is characterized by a crispy skin and a light, fluffy, juicy flesh. The sweet-and-salty sauce based on tamari soy sauce pairs exceptionally well, and the signature dish is hitsumabushi, enjoyed three ways: as is, with condiments, or topped with dashi broth. A la carte items such as shirayaki (plain-grilled eel), kimo-yaki (grilled liver), uzaku (vinegared eel with cucumber), and hone-senbei (crispy eel bones), as well as eel kaiseki courses, are also available.

The calm Japanese-modern interior, reminiscent of a long-established Japanese restaurant, has 50 seats and also offers private rooms accommodating from 2 up to 20 people. There are horigotatsu (sunken kotatsu) seats as well, accommodating a wide range of occasions from family outings to business entertaining and banquets. The staff’s high level of hospitality is highly praised in reviews, providing relaxed, attentive service even to visitors who come for sightseeing.

The Nagoya-origin hitsumabushi specialty brand Bincho opened its Fukuoka base on February 4, 2011, on the first floor of the Hakataza Nishigin Building next to Hakataza and Hakata Riverain. Bringing Nagoya’s unique eel cooking style of ji-yaki—grilling directly without steaming—to Fukuoka, it has become established with both local customers and tourists as a place where authentic hitsumabushi can be enjoyed.