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
Shop
03-6259-1667All reservations will be accepted via web form to ensure a smooth reservation process.
Help desk
Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).
050-2030-4678
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Credit Card Accepted
UFJ Card / Visa / JCB / Diners Club / DC Card / UC Card / American Express / Master Card / Credit Saison / UnionPay
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E-money Payments Accepted
Transportation IC Card
KITACA, manaca, SUGOCA, Hayakaken, iD, QUICPay
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QR Code Payments Accepted
WeChat Pay / Alipay / d Payment / LINE Pay / Rakuten Pay / Mercari pay / PayPay
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
*Please add a special request for inquiries regarding smoking/non-smoking.
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