syori the foodie: Nagoya

Friday, November 29, 2024

Maruya Honten まるや本店名駅店@Nagoya ★★★

Unagi Specialty in Nagoya.I feel like Deluxe Hitsumabushi (7,250 yen) has a bit better quality, but the portion would be too much for one person to finish. Special Hitsumabushi (4,950 yen, tax included) would be a more manageable portion. Best with Sansho Pepper. Definitely upgrade to the Unagi Liver soup for 150 yen. They were out of the Grilled Unagi Liver, but Unagi Liver Pon was available. Remember to request the Dashi Broth when you are close to finishing your rice. It may take a while to come. Walk-in only. Popular for tourists. Conveniently located by the JR Nagoya station.

Deluxe Hitsumabushi (with soup) 7,250 yen
One and a half Eel & 450g rice
upgrade to Liver Soup add 150 yen

Deluxe Hitsumabushi (with soup) 7,250 yen (tax included)
One and a half Eel & 450g rice
upgrade to Liver Soup add 150 yen

Premium Taste Uetomo Juice 950 yen

Unagi Liver Pon 1,150 yen (tax inlcuded)

Special Hitsumabushi (with soup) 4,950 yen (tax included)
One eel with 300g rice

Eel Liver Soup (150 yen upgrade)

Hot Dashi Broth to finish the rice with

Maruya Honten まるや本店名駅店
愛知県名古屋市中村区名駅1-2-1 名鉄百貨店本店 9F
Japan, 〒450-0002 Aichi, Nagoya, Nakamura Ward, Meieki, 1 Chome−2−1 名鉄百貨店本館 9F レストラン街
+81 50-5492-9728
https://tabelog.com/en/aichi/A2301/A230101/23058358/

Wednesday, April 17, 2024

Kuheiji Sake Brewery@Nagoya ★★★

VIP Kuheiji Sake Personal Private Tour. 九平次 Kuheiji since 1647. First Japanese sake ever served in 3 Michelin Stars restaurant in Paris (2006). Mr. Kuheiji Kuno is the 15th generation of Kuheiji. He is the mastermind and legend behind my favorite Kuheiji sake. His philosophy and innovative approach to sake is mind-blowing. He came up with the idea of serving premium sake in wine glasses. He entered into the terroir and planted his own rice by himself for his sake. He's the Top 100 Most Respected Japanese People in 2007. Despite of his fame, he's very down-to-earth and friendly. He's also quite an art collector.

Kuheiji-san invited me to visit his Sake Brewery in Nagoya. I was so thrilled. When I saw him again in Nagoya, I had tears in my eyes. I am a big fan of his sake. The building about 200 years old used to be the family house. Matei-san showed me the brewing process and toured the facility in detail. I also got to exclusively taste the unpasturized Betsu Atsurae, which was just bottled today. It's fruity with notes of pear. Everything was mind-blowing. I really appreciate the fine premium quality sake, but after the tour, I get to appreciate all the hard work behind it even more. Tour is by invitation only and not open to public.