Hitsumabushi Nagoya Bincho Dai Nagoya Building Branch

ひつまぶし名古屋備長 大名古屋ビルヂング店

Help desk
050-2030-4678 (+81-50-2030-4678)

Shop

052-564-5756 (+81-52-564-5756)
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From the chef

Aim to become the specialist in eel cuisine by impressing with appeal of eel

Hitsumabushi Nagoya Bincho Dai Nagoya Building Branch  _Yoichi Aoki

He was born on January 1, 1981 in Aichi Prefecture. Worked part-time in the main restaurant at age 16. He began to take an interest in the profound taste of Japanese eel as he was working and thus decided to specialize in it. With his love for cooking since young, he was recommended by his father to enroll in a cooking school.After graduation, he became an employee of Bincho. After gaining experience working in the main restaurant for 3 years, the Lachic blanch for 10 years, and the Esca blanch for 2 years, he was transferred to the current Dai Nagoya Building Restaurant. As a specialist in eel cuisine, he continues to polish his skills on a daily basis.

青木 陽一

Yoichi Aoki

Hitsumabushi Nagoya Bincho Dai Nagoya Building Branch

ひつまぶし名古屋備長 大名古屋ビルヂング店

Help desk

050-2030-4678 (+81-50-2030-4678)

Shop

052-564-5756 (+81-52-564-5756)

All reservations will be accepted via web form to ensure a smooth reservation process.

Book Now
Bookmark
Access
1- 5 minutes walk from Nagoya Station on any line
Cuisine
Japanese / General, Japanese / Unagi (eel) / Japanese,Japanese
Open
Lunch 11:00 am - 3:00 pm (L.O. 2:30 pm) / Dinner 5:00 pm - 10:00 pm (L.O. 9:30 pm)
Closed
None
Average price
Dinner: 4,000 JPY / Lunch: 3,000 JPY
Method of payment
  • Credit Card Accepted

    American Express / Diners Club / Master Card / Visa

Address
3F, 3-28-12 Meieki, Nakamura-ku, Nagoya, Aichi map Outside view
Address (for taxi driver)
愛知県名古屋市中村区3-28-12 3F
English services
English menu available.
Features

English menu / Lunch / No smoking / Special diet / Reservations

*Please add a special request for inquiries regarding smoking/non-smoking.

Notation based on the Act on Specified Commercial Transactions