From the chef
He magnificently transformed from a salary man to a chef. He is an eel professional with great skills acquired through his training.
He was born in Aichi in 1975. He worked part-time at [Hitsumabuchi Bincho Main branch] for 3 years when he was an university student and that experience made him realize the interesting aspects of cooking. After graduating university, he started off working as a businessman but he changed the job as he wanted to learn cooking. He started his training at [Hitsumabuchi Bincho Main branch]. In 2012, he moved to Tokyo when he transferred to Soramachi branch which was opening. In December 2018, He became a head chef/manager of [Hitsumabushi Nagoya Bincho Maru Bldg. branch] at the opening and has been demonstrating his skills since.
水谷 正行
Masayuki Mizutani
Hitsumabushi Nagoya Bincho Maru Bldg. branch
ひつまぶし名古屋 備長 丸ビル店
Help desk
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050-2030-4678
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English menu / English-speaking staff / Free Wi-Fi / Lunch / No smoking / Western cutlery / Reservations / Reserved rooms / Child friendly / course meals / Take out / Large cocktail selection / Large shochu selection / Large sake selection / Large wine selection
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