Miyakagi

Miyakagi, located along Hori river in the center of Nagoya city, is a restaurant specializing in chicken and eel cuisine since it opened in 1899. Their signature dish loved by Japanese representative gourmet authors is the specialty of Nagoya Hitsumabushi, eel and rice dish with their secret sauce, and Misosuki, a hotpot of miso, chicken and vegetables. Many local customers and also tourists from afar visit Miyakagi, which is carefully keeping the traditional taste since its opening.

(Source: 食う・寝る・あるく)

The traditional taste passed on since the opening

They continue to use the same sauce which has been passed on since the opening by adding a new sauce, and they use it for Hitsumabushi. And Misosuki is made with Asajime Akadori, locally produced chicken, and secret miso based on Hatcho-miso. They still carefully keep the traditional taste.

(Source: 食べログ)

Hitsumabushi, made by brilliant techniques

One of the popular dishes "Combination meal of Hitsumabushi" (3,980 yen) has a great harmony created by juicy Japanese eel and its secret sweet sauce. The chef carefully roasts the eel with a brilliant technique of controlling the fire, and its soft texture is something they are proud of!

(Source: 食べログ)

The great menu makes you want to eat more rice

Misosuki, as popular as Hitsumabushi, is a great hot pot made with Mikawa Akadori (the high-end chicken of Aichi prefecture), plenty of vegetable and restaurant's secret sweet and salty miso. Their secret miso is the mixture of Hatcho-miso which Nagoya cuisine is not complete without, and chicken soup stock. It goes well with rice as well!