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Once you pass through the ticket gate at Nagoya Station's south exit on the Shinkansen, you will encounter a representative player of Nagoya cuisine in about a minute. Located in the Taiko-dori Exit Umaimon Street inside the station, the Maruya Honten is a renowned restaurant for the famous dish Hitsumabushi allowing you to savor the charm of eel in three different ways until the final ochazuke (rice with green tea). The secret sauce based on tamari soy sauce has been replenished with traditional methods for 180 years since the late Edo period. The carefully selected eel and rice are accompanied by electrolyzed water to remove any unwanted odor from the eel, and the tea is an original deep-steamed tea. The eel is grilled to perfection, with the excess fat removed to ensure a non-fishy taste in the ochazuke. Takeout options are also available. In a serene and sophisticated Japanese modern atmosphere, you can enjoy the abundant flavors unique to Nagoya.

The key to the flavor is the secret sauce based on the traditional tamari sauce, replenished for 180 years in a cedar vat for six generations. Carefully selected fresh eels are further specified, and only the most suitable ones are used. You can enjoy the taste of the most highly specialized chefs. Maruya's Hitsumabushi (eel and rice dish) not only focuses on the quality of the eel but also places great importance on rice, soy sauce, and water to ensure a safe and enjoyable dining experience. Additionally, the accompanying pickles are carefully prepared by skilled artisans without using machines. As for the tea, it is meticulously selected deep-steamed tea from a specialized tea garden, showcasing thorough dedication and attention to detail in every aspect, not just the Unagi. Visit Maruya Honten for Hitsumabushi and eel, which decreases cholesterol and is a source of fatigue relief. 

Tongue may have the overall image of being red and chewy, but the tongue served here is different - visibly white. This color is proof of the marbled fat that make it tender, delicious, and a popular dish. We specialize in tongue that is tender with its rich, marbled fat, and will change your impression of tongue. Grilled quickly, it is a masterpiece. Most of our regular customers always order this. Compare it to other restaurants and you'll be sure to be satisfied. All of our kimchi and kkakdugi are homemade from authentic chile peppers gathered in Korea. These pickled vegetables taste like something a mother might make at home in Korea. Please try these hand crafted flavors. Many Korean BBQ places have dark interiors, so we are often told how rare it is to see a bright store like ours. We can make it bright because we only serve the best meat and have nothing to hide.

Fujiwara is committed to using the freshest ingredients and serves up traditional Japanese home cooking, brimming with seasonal goodness. The dishes draw on the chef's many years of experience working at a major restaurant in Osaka and his skill as a craftsman. The menu is full of masterpieces to please the eye, as well as the tongue, with breathtakingly exquisite presentation. The restaurant serves a selection of over 100 different dishes, which is born out of the chef's desire to delight his customers. Diners are greeted with a menu of gems; all of them equally delicious. It includes the Sashimi Platter, which contains six or seven kinds of local fish and specially selected seafood from all over Japan, and the Two-Color Grilled Eel, which is fresh eel cooked to fluffy perfection. Six types of sake (Japanese alcohol) are available to pair with various dishes. The simple interior, which uses plenty of plain wood, brings out the beauty of the Japanese cuisine all the more.

In our original dish, you'll get to savor thick slices of chunky fugu (blowfish) sashimi. With slices three to four times thicker than our thinly-sliced sashimi, this highly addictive dish, served with a homemade spicy ponzu (soy sauce and citrus juice) sauce, allows you to fully enjoy its amazingly chewy texture. It's a dish all fugu lovers should try at least once. We use only the best domestically produced Tiger Blowfish, mainly from the Kumamoto and Nagasaki area. Live fish are picked straight from the restaurant's tank upon order, offering our customers unbeatable freshness. We do not use vinegar in our homemade ponzu sauce, but only the juice of citrus fruits such as sudachi and yuzu to reach the desired acidity level. Private rooms are in high demand in our restaurant, so we have 16 tables in private rooms available, as well as semi-private room seating. Removable partitions allow us to vary the space to fit our customers' specific needs, and we can seat up to 92 people around the 7 tables of our large