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Atsuta Hōraiken, Matsuzakaya branch, Nagoya

033NAGOYAUNAGI

Atsuta Houraiken

あつた蓬莱軒

Context image — not a photograph of this restaurant: Atsuta Hōraiken, Matsuzakaya branch, Nagoya — Photo: whity / CC BY 2.0 / Wikimedia Commons

No.
033
City
Nagoya — Godo-cho
Region
Tokai / Aichi
Cuisine
Unagi
Guide
No verified record

03

Introduction

はじめに

An unagi house in Atsuta, Nagoya, founded in 1873.

An unagi restaurant in Godo-cho, Atsuta-ku, Nagoya, founded as a ryotei in 1873 (Meiji 6). "Hitsumabushi" is its registered trademark, and it operates four shops in Nagoya: the main shop (Jinya), Jingu, Matsuzakaya, and a takeaway-only Matsuzakaya basement shop.

  • It was founded as a ryotei in 1873 (Meiji 6). Source
  • "Hitsumabushi" is its registered trademark. Source
  • It operates four shops in Nagoya: the main shop (Jinya), Jingu, Matsuzakaya, and a takeaway-only Matsuzakaya basement shop. Source

04

Cuisine

料理

UNAGI

うなぎ

Filleting, skewering, grilling and sauce — the specialist craft of eel houses.

More in this cuisine

Classification follows the wording of the restaurant's official website.

05

Chef

料理人

The chef's name and role are not shown because they could not be confirmed from official information.

Unaju (grilled eel over rice) at Ogawakiku, Tokyo
Unaju (grilled eel over rice) at Ogawakiku, Tokyo — Photo: Wei-Te Wong from Taipei City, Taiwan, Republic of China / CC BY-SA 2.0 / Wikimedia Commons

07

Ingredients

食材

A general introduction to ingredients behind unagi cooking — not a statement of what this restaurant uses.

  • A sushi chef’s hands presenting kasugodai (young sea bream) nigiri at Sushi Tokami, Tokyo

    FISH

    魚

    Fish from the seas around the archipelago, different by season and by water.

  • Traditional Kyoto breakfast at Tamahan Ryokan: grilled mackerel, dashimaki omelette, rice and small dishes

    RICE

    米

    Sushi rice, sake, miso, koji — much of Japanese food begins with rice.

  • Wooden soy sauce barrels at Shibanuma Soy Sauce, Tsuchiura

    FERMENTATION

    発酵

    Miso, soy sauce, vinegar, sake — flavours made by microbes and time.

08

Seasonality

季節

Seasonal produce in Aichi varies with origin, climate and year. For menus and what is served, please refer to the restaurant's official information.
Story: Four seasons on a plate

Final course of a kaiseki dinner at Hiiragiya Ryokan, Kyoto: setoka orange, strawberry and mint
Final course of a kaiseki dinner at Hiiragiya Ryokan, Kyoto: setoka orange, strawberry and mint
Taranome (Japanese angelica tree shoots), a spring mountain vegetable
Taranome (Japanese angelica tree shoots), a spring mountain vegetable

09

Space

空間

Location (as stated officially)〒456-0043 愛知県名古屋市熱田区神戸町503（本店・陣屋）

Details of interiors and designers are shown only when confirmed by a source.

Matcha bowl and wagashi at the Senri-an teahouse, Expo ’70 Commemorative Park, Osaka
Context: Matcha bowl and wagashi at the Senri-an teahouse, Expo ’70 Commemorative Park, Osaka — Photo: Laitche / CC BY-SA 4.0 / Wikimedia Commons

10

Tableware

器と工芸

An introduction to the crafts of the Japanese table — not the vessels used at this restaurant.

  • Hagi ware tea bowl, 18th–19th century (Freer Gallery of Art)

    CERAMICS

    Arita, Kyoto, Bizen — each place with its own clay, glaze and firing.

  • Solid-red Wajima-nuri lacquer rice bowl of Japanese zelkova

    LACQUER

    Wood built up in coats of urushi lacquer — Wajima-nuri among the best known.

  • Edo kiriko cut-glass drinkware

    GLASS

    Edo kiriko and Satsuma kiriko cut glass — coolness for the summer table.

11

Guide History

ガイド掲載履歴

No guide listing for this restaurant has been verified on an official guide page and recorded in this archive. We do not infer or display unverified listings.

This site is not affiliated with, endorsed by or connected to Michelin or the MICHELIN Guide. Guide information is quoted as text only from each restaurant's page on guide.michelin.com, together with the distinction year and the date we checked it. Distinctions change from year to year — please refer to the official page for current information.

12

Location

所在地

Address
〒456-0043 愛知県名古屋市熱田区神戸町503（本店・陣屋）
City
Nagoya
Prefecture
Aichi
Region
Tokai
Open in maps (opens in a new tab)

Map position shows the approximate city centre.

Atsuta Houraiken — Nagoya

13

Official Information

公式情報

Status
Open (per official website)
Official site
www.houraiken.com (opens in a new tab)
Lunch
11:30–14:00 (L.O.) [Main shop (Jinya)]
Dinner
16:30–20:30 (L.O.) [Main shop (Jinya)]
Closed
Wednesdays; 2nd and 4th Thursdays (open on public holidays, with substitute closures) [Main shop (Jinya)]
Reservations
Seating may close early when busy; kaiseki requires reservation 3 days ahead

Verified 26 September 2026 — Source: Atsuta Houraiken
Hours, closing days and booking conditions change. Always check the official website before visiting.

14

Gallery

ギャラリー

No licensed photograph of this restaurant has been found. The images below show its region and cuisine as context.

  • Context: The main keep of Nagoya Castle — Photo: Base64 / CC BY-SA 3.0 / Wikimedia Commons
  • Context: Unaju at Nodaiwa (Yokohama branch) — Photo: City Foodsters / CC BY 2.0 / Wikimedia Commons
  • Context: Noren-hung entrance to the sushi restaurant Sushi Aoki in Tokyo — Photo: City Foodsters / CC BY 2.0 / Wikimedia Commons

15

Related Tables

関連する食卓

001UNAGI

Shiba Azabu Iikura Nodaiwa — Azabu Iikura Main Shop

野田岩 麻布飯倉本店

TOKYO — Higashi-Azabu

MICHELIN GUIDE · JAPAN · 2026One Star(as listed for 2026)

16

Stories

関連する特集

17

Sources

出典

  1. 01Official名古屋名物ひつまぶし・うなぎ【あつた蓬莱軒】公式サイトあつた蓬莱軒 (opens in a new tab)Accessed 26 September 2026
  2. 02Official元祖ひつまぶしの由来と発祥｜明治六年創業、名古屋【あつた蓬莱軒】の歴史あつた蓬莱軒 (opens in a new tab)Accessed 26 September 2026
  3. 03Official店舗一覧｜あつた蓬莱軒あつた蓬莱軒 (opens in a new tab)Accessed 26 September 2026

Last verified 26 September 2026

18

Photo Credits

写真クレジット

  1. Atsuta Hōraiken, Matsuzakaya branch, Nagoya

    Sakae, Nagoya

    Photographer / creator

    whity

    Source / licence

    Wikimedia Commons · CC BY 2.0

    whity, CC BY 2.0, via Wikimedia Commons

    Displayed with colour adjustment

  2. Unaju (grilled eel over rice) at Ogawakiku, Tokyo

    Tokyo

    Photographer / creator

    Wei-Te Wong from Taipei City, Taiwan, Republic of China

    Source / licence

    Wikimedia Commons · CC BY-SA 2.0

    Wei-Te Wong from Taipei City, Taiwan, Republic of China, CC BY-SA 2.0, via Wikimedia Commons

    Displayed with colour adjustment

  3. A sushi chef’s hands presenting kasugodai (young sea bream) nigiri at Sushi Tokami, Tokyo

    Sushi Tokami, Tokyo

    Photographer / creator

    City Foodsters

    Source / licence

    Wikimedia Commons · CC BY 2.0

    City Foodsters, CC BY 2.0, via Wikimedia Commons

    Displayed with colour adjustment

  4. Traditional Kyoto breakfast at Tamahan Ryokan: grilled mackerel, dashimaki omelette, rice and small dishes

    Tamahan Ryokan, Kyoto

    Photographer / creator

    MichaelMaggs

    Source / licence

    Wikimedia Commons · CC BY-SA 3.0

    MichaelMaggs, CC BY-SA 3.0, via Wikimedia Commons

    Displayed with colour adjustment

  5. Wooden soy sauce barrels at Shibanuma Soy Sauce, Tsuchiura

    Tsuchiura, Ibaraki

    Photographer / creator

    Miyuki Meinaka

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    Miyuki Meinaka, CC BY-SA 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  6. Hagi ware tea bowl, 18th–19th century (Freer Gallery of Art)

    Photographer / creator

    AnonymousUnknown author

    Source / licence

    Wikimedia Commons · Public domain

    AnonymousUnknown author, Public domain, via Wikimedia Commons

  7. Solid-red Wajima-nuri lacquer rice bowl of Japanese zelkova

    Photographer / creator

    yuuki ゆうき(金野裕希)

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    yuuki ゆうき(金野裕希), CC BY-SA 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  8. Edo kiriko cut-glass drinkware

    Photographer / creator

    Nesnad

    Source / licence

    Wikimedia Commons · CC BY 4.0

    Nesnad, CC BY 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  9. Matcha bowl and wagashi at the Senri-an teahouse, Expo ’70 Commemorative Park, Osaka

    Suita, Osaka

    Photographer / creator

    Laitche

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    Photo by Laitche

    Displayed with colour adjustment

  10. Final course of a kaiseki dinner at Hiiragiya Ryokan, Kyoto: setoka orange, strawberry and mint

    Hiiragiya Ryokan, Kyoto

    Photographer / creator

    Paul Keller

    Source / licence

    Wikimedia Commons · CC BY 2.0

    Paul Keller, CC BY 2.0, via Wikimedia Commons

    Displayed with colour adjustment

  11. Taranome (Japanese angelica tree shoots), a spring mountain vegetable

    Photographer / creator

    Kentin

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    Kentin, CC BY-SA 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  12. The main keep of Nagoya Castle

    Nagoya

    Photographer / creator

    Base64

    Source / licence

    Wikimedia Commons · CC BY-SA 3.0

    Base64, CC BY-SA 3.0, via Wikimedia Commons

    Displayed with colour adjustment

  13. Unaju at Nodaiwa (Yokohama branch)

    Yokohama

    Photographer / creator

    City Foodsters

    Source / licence

    Wikimedia Commons · CC BY 2.0

    City Foodsters, CC BY 2.0, via Wikimedia Commons

    Displayed with colour adjustment

  14. Noren-hung entrance to the sushi restaurant Sushi Aoki in Tokyo

    Tokyo

    Photographer / creator

    City Foodsters

    Source / licence

    Wikimedia Commons · CC BY 2.0

    City Foodsters, CC BY 2.0, via Wikimedia Commons

    Displayed with colour adjustment