cooking

Both eel and kashiwa can be taken home. The price is as shown on the menu. Only a paper bag for souvenir is charged 100 yen (110 yen including tax).

Noborikawa carefully selects eels and kashiwa for each of the four seasons.
We are proud of our course meals such as kashi-wa nabe and eel course.
At night, we serve not only eel and Kashiwa dishes, but also "Maruya Hatcho Miso Two Year Aged" and chicken soup stock, miso and sukiyaki with Nanbu Iron from Iwate Prefecture.
Noborikawa carefully selects eels and kashiwa for each of the four seasons.
We are proud of our course meals such as kashi-wa nabe and eel course.
At night, we serve not only eel and Kashiwa dishes, but also "Maruya Hatcho Miso Two Year Aged" and chicken soup stock, miso and sukiyaki with Nanbu Iron from Iwate Prefecture.

Tengawa's specialties

  • It is said that eel and egg have been a good match since the mid-Edo period and have taken root in the Japanese diet as a nutritional and fatigue-relieving food.
  • Chukokin Eel Jyu (with fried egg of Nagoya Cochin)
    A side dish of pickled vegetables and soup is also included.
    4,300 yen (tax included)
  • Big yellow gold eel served with fried egg with Nagoya Cochin
    A side dish of pickled vegetables and soup is also included.
    5,620 yen (tax included)
  • a large serving of rice (esp. as prison food)
    220 yen (including tax)
  • Mini Hitsujimabushi
    A side dish of pickled vegetables and soup is also included.

    How to eat Hitsujimabushi.
    To begin, divide the inside of the chest into four equal portions in a crosswise pattern.
    The first serving, please enjoy the taste of eel as it is.
    Second serving, please pour condiments (green onion, wasabi, nori) over the top.
    Third serving, sprinkle with condiments (green onion, wasabi, and nori) and serve with chazuke (rice with green tea).
    Fourth meal, served in your favorite way.
    2,990 yen (tax included)
  • chopped kabayaki eel on rice
    A side dish of pickled vegetables and soup is also included.

    How to eat Hitsujimabushi.
    To begin, divide the inside of the chest into four equal portions in a crosswise pattern.
    The first serving, please enjoy the taste of eel as it is.
    Second serving, please pour condiments (green onion, wasabi, nori) over the top.
    Third serving, sprinkle with condiments (green onion, wasabi, and nori) and serve with chazuke (rice with green tea).
    Fourth meal, served in your favorite way.
    3,980 yen (tax included)
  • Tokutei Hitsumabushi (with Nagoya Cochin egg omelet)
    A side dish of pickled vegetables and soup is also included.

    How to eat Hitsujimabushi.
    To begin, divide the inside of the chest into four equal portions in a crosswise pattern.
    The first serving, please enjoy the taste of eel as it is.
    Second serving, please pour condiments (green onion, wasabi, nori) over the top.
    Third serving, sprinkle with condiments (green onion, wasabi, and nori) and serve with chazuke (rice with green tea).
    The fourth meal, please eat it in your favorite way. Yakumi (condiments) and dashi (soup stock) will come with it.
    5,410 yen (tax included)
  • extremely chopped kabayaki eel on rice
    A side dish of pickled vegetables and soup is also included.

    How to eat Hitsujimabushi.
    To begin, divide the inside of the chest into four equal portions in a crosswise pattern.
    The first serving, please enjoy the taste of eel as it is.
    Second serving, please pour condiments (green onion, wasabi, nori) over the top.
    Third serving, sprinkle with condiments (green onion, wasabi, and nori) and serve with chazuke (rice with green tea).
    Fourth meal, served in your favorite way.
    7,630 yen (tax included)
  • eel fillets cooked over charcoal with soy flavoured sauce, cut in small pieces and serve on rice
    A side dish of pickled vegetables and soup is also included.

    How to eat Hitsujimabushi.
    To begin, divide the inside of the chest into four equal portions in a crosswise pattern.
    The first serving, please enjoy the taste of eel as it is.
    Second serving, please pour condiments (green onion, wasabi, nori) over the top.
    Third serving, sprinkle with condiments (green onion, wasabi, and nori) and serve with chazuke (rice with green tea).
    Fourth meal, served in your favorite way.
    13,150 yen (including tax)
  • chopped kabayaki eel on rice
    A side dish of pickled vegetables and soup is also included.

    How to eat Hitsujimabushi.
    To begin, divide the inside of the chest into four equal portions in a crosswise pattern.
    The first serving, please enjoy the taste of eel as it is.
    Second serving, please pour condiments (green onion, wasabi, nori) over the top.
    Third serving, sprinkle with condiments (green onion, wasabi, and nori) and serve with chazuke (rice with green tea).
    Fourth meal, served in your favorite way.
    3,980 yen (tax included)
  • small bowl of eel and rice (donburi)
    A side dish of pickled vegetables and soup is also included.
    2,770 yen (tax included)
  • bowl of eel and rice (donburi)
    A side dish of pickled vegetables and soup is also included.

    3,760 yen (tax included)
  • special bowl of eel and rice (donburi)
    A side dish of pickled vegetables and soup is also included.
    4,970 yen (tax included)
  • Nagayaki gohan (with a small bowl of cooked rice)
    A side dish of pickled vegetables and soup is also included.
    4,530 yen (tax included)
  • Shiroyaki gohan (with a small bowl of cooked rice)
    A side dish of pickled vegetables and soup is also included.
    4,530 yen (tax included)
  • a large serving of rice (esp. as prison food)
    220 yen (including tax)

A gem - eel

  • skewered eel roasted and wrapped in fried egg
    Made with Nagoya Cochin
    1,780 yen (tax included)
  • fish-liver pancake filled with bean jam
    1,100 yen (tax included)
  • rice crackers on the bone
    550 yen (tax included)
  • eel and cucumber salad, finely sliced, dressed in sake, soy, and vinegar
    1,320 yen (tax included)
  • long (i.e. an okonomiyaki) okonomiyaki
    3,760 yen (tax included)
  • grilled without seasoning
    3,760 yen (tax included)

cooking various things in a pot

  • One-pot meals served with our special Nambu iron. Reservations required.
  • Okumikawa chicken miso nabe
    The soup is made from the bones and skin of Okumikawa chicken, based on our own blend of "Maruya Hatcho Miso," a two-year-aged miso that has been used since the Edo period (1337) and left to mature for two weeks, and served with a Nagoya Cochin egg on top of the thighs, meat, liver, pork, kumquats, vegetables, and other ingredients. The dish is served with a Nagoya Cochin egg on top.

    One-pot meals are available from two persons.
    One Nagoya Cochin egg is included per person. (Additional 200 yen per egg (220 yen including tax))
    1,750 yen (tax included)
  • Okumikawa chicken sukiyaki hot pot
    It is served with Nagoya Cochin egg on top of chicken broth based on Warishita, which is made from soy sauce, mirin, sake, and other carefully selected seasonings.

    One-pot meals are available from two persons.
    One Nagoya Cochin egg is included per person. (Additional 200 yen per egg (220 yen including tax))
    1,640 (tax included)

Okumikawa Chicken Kashiwa

  • We use only chickens that have been individually handled by artisans.
  • Kashiwa-don with homemade Tsukune
    A side dish of pickled vegetables and soup is also included.
    1,900 yen (tax included)
  • Kashiwa Koganejyu with homemade Tsukune (with fried egg of Nagoya Cochin)
    A side dish of pickled vegetables and soup is also included.
    2,280 yen (tax included)
  • Kashiwa Hitsu-mabushi (with hot egg of Nagoya Cochin) Kashiwa Hitsu-mabushi (with hot egg of Nagoya Cochin)
    A side dish of pickled vegetables and soup is also included.

    Kashiwa Hitsuwa Mashimabushi (rice topped with rice flour)
    To begin, divide the inside of the chest into four equal portions in a crosswise pattern.
    The first serving, please enjoy the taste of Kashiwa as it is.
    Second serving, please pour condiments (green onion, wasabi, nori) over the top.
    Third serving, sprinkle with condiments (green onion, wasabi and nori) and top with a Nagoya Cochin hot egg.
    Fourth meal, served with ochazuke or your favorite way to eat.
    2,280 yen (tax included)
  • a large serving of rice (esp. as prison food)
    220 yen (including tax)

Gastronomy - Okumikawa chicken

  • omelet
    Nagoya Cochin Eggs

    1,200 yen (tax included)
  • briefly-boiled chicken breast (served cold and mostly raw as sashimi with wasabi-seasoned shoyu)
    880 yen (tax included)
  • Negima skewer (1)
    Please choose Tare or Shio (salt).
    660 yen (tax included)
  • Homemade Tsukune: Nagoya Cochin with half-boiled egg (2 pcs)
    660 yen (tax included)
  • Okinawan-style stewed pork spare ribs, esp. beef or pork offal (sometimes beef or pork offal)
    1,420 yen (tax included)
  • grilled or broiled leg
    1,420 yen (tax included)

Tengawa's specialties

  • It is said that eel and egg have been a good match since the mid-Edo period and have taken root in the Japanese diet as a nutritional and fatigue-relieving food.
  • Chukokin Eel Jyu (with fried egg of Nagoya Cochin)
    A side dish of pickled vegetables and soup is also included.
    4,300 yen (tax included)
  • Big yellow gold eel served with fried egg with Nagoya Cochin
    A side dish of pickled vegetables and soup is also included.
    5,620 yen (tax included)
  • a large serving of rice (esp. as prison food)
    220 yen (including tax)
  • Mini Hitsujimabushi
    A side dish of pickled vegetables and soup is also included.

    How to eat Hitsujimabushi.
    To begin, divide the inside of the chest into four equal portions in a crosswise pattern.
    The first serving, please enjoy the taste of eel as it is.
    Second serving, please pour condiments (green onion, wasabi, nori) over the top.
    Third serving, sprinkle with condiments (green onion, wasabi, and nori) and serve with chazuke (rice with green tea).
    Fourth meal, served in your favorite way.
    2,990 yen (tax included)
  • chopped kabayaki eel on rice
    A side dish of pickled vegetables and soup is also included.

    How to eat Hitsujimabushi.
    To begin, divide the inside of the chest into four equal portions in a crosswise pattern.
    The first serving, please enjoy the taste of eel as it is.
    Second serving, please pour condiments (green onion, wasabi, nori) over the top.
    Third serving, sprinkle with condiments (green onion, wasabi, and nori) and serve with chazuke (rice with green tea).
    Fourth meal, served in your favorite way.
    3,980 yen (tax included)
  • Tokutei Hitsumabushi (with Nagoya Cochin egg omelet)
    A side dish of pickled vegetables and soup is also included.

    How to eat Hitsujimabushi.
    To begin, divide the inside of the chest into four equal portions in a crosswise pattern.
    The first serving, please enjoy the taste of eel as it is.
    Second serving, please pour condiments (green onion, wasabi, nori) over the top.
    Third serving, sprinkle with condiments (green onion, wasabi, and nori) and serve with chazuke (rice with green tea).
    The fourth meal, please eat it in your favorite way. Yakumi (condiments) and dashi (soup stock) will come with it.
    5,410 yen (tax included)
  • extremely chopped kabayaki eel on rice
    A side dish of pickled vegetables and soup is also included.

    How to eat Hitsujimabushi.
    To begin, divide the inside of the chest into four equal portions in a crosswise pattern.
    The first serving, please enjoy the taste of eel as it is.
    Second serving, please pour condiments (green onion, wasabi, nori) over the top.
    Third serving, sprinkle with condiments (green onion, wasabi, and nori) and serve with chazuke (rice with green tea).
    Fourth meal, served in your favorite way.
    7,630 yen (tax included)
  • eel fillets cooked over charcoal with soy flavoured sauce, cut in small pieces and serve on rice
    A side dish of pickled vegetables and soup is also included.

    How to eat Hitsujimabushi.
    To begin, divide the inside of the chest into four equal portions in a crosswise pattern.
    The first serving, please enjoy the taste of eel as it is.
    Second serving, please pour condiments (green onion, wasabi, nori) over the top.
    Third serving, sprinkle with condiments (green onion, wasabi, and nori) and serve with chazuke (rice with green tea).
    Fourth meal, served in your favorite way.
    13,150 yen (including tax)
  • chopped kabayaki eel on rice
    A side dish of pickled vegetables and soup is also included.

    How to eat Hitsujimabushi.
    To begin, divide the inside of the chest into four equal portions in a crosswise pattern.
    The first serving, please enjoy the taste of eel as it is.
    Second serving, please pour condiments (green onion, wasabi, nori) over the top.
    Third serving, sprinkle with condiments (green onion, wasabi, and nori) and serve with chazuke (rice with green tea).
    Fourth meal, served in your favorite way.
    3,980 yen (tax included)
  • small bowl of eel and rice (donburi)
    A side dish of pickled vegetables and soup is also included.
    2,770 yen (tax included)
  • bowl of eel and rice (donburi)
    A side dish of pickled vegetables and soup is also included.

    3,760 yen (tax included)
  • special bowl of eel and rice (donburi)
    A side dish of pickled vegetables and soup is also included.
    4,970 yen (tax included)
  • Nagayaki gohan (with a small bowl of cooked rice)
    A side dish of pickled vegetables and soup is also included.
    4,530 yen (tax included)
  • Shiroyaki gohan (with a small bowl of cooked rice)
    A side dish of pickled vegetables and soup is also included.
    4,530 yen (tax included)
  • a large serving of rice (esp. as prison food)
    220 yen (including tax)

Okumikawa Chicken Kashiwa

  • We use only chickens that have been individually handled by artisans.
  • Kashiwa-don with homemade Tsukune
    A side dish of pickled vegetables and soup is also included.
    1,900 yen (tax included)
  • Kashiwa Koganejyu with homemade Tsukune (with fried egg of Nagoya Cochin)
    A side dish of pickled vegetables and soup is also included.
    2,280 yen (tax included)
  • Kashiwa Hitsu-mabushi (with hot egg of Nagoya Cochin) Kashiwa Hitsu-mabushi (with hot egg of Nagoya Cochin)
    A side dish of pickled vegetables and soup is also included.

    Kashiwa Hitsuwa Mashimabushi (rice topped with rice flour)
    To begin, divide the inside of the chest into four equal portions in a crosswise pattern.
    The first serving, please enjoy the taste of Kashiwa as it is.
    Second serving, please pour condiments (green onion, wasabi, nori) over the top.
    Third serving, sprinkle with condiments (green onion, wasabi and nori) and top with a Nagoya Cochin hot egg.
    Fourth meal, served with ochazuke or your favorite way to eat.
    2,280 yen (tax included)
  • a large serving of rice (esp. as prison food)
    220 yen (including tax)

A gem - eel

  • skewered eel roasted and wrapped in fried egg
    Made with Nagoya Cochin
    1,780 yen (tax included)
  • fish-liver pancake filled with bean jam
    1,100 yen (tax included)
  • rice crackers on the bone
    550 yen (tax included)
  • eel and cucumber salad, finely sliced, dressed in sake, soy, and vinegar
    1,320 yen (tax included)
  • long (i.e. an okonomiyaki) okonomiyaki
    3,760 yen (tax included)
  • grilled without seasoning
    3,760 yen (tax included)

Gastronomy - Okumikawa chicken

  • omelet
    Nagoya Cochin Eggs

    1,200 yen (tax included)
  • briefly-boiled chicken breast (served cold and mostly raw as sashimi with wasabi-seasoned shoyu)
    880 yen (tax included)
  • Negima skewer (1)
    Please choose Tare or Shio (salt).
    660 yen (tax included)
  • Homemade Tsukune: Nagoya Cochin with half-boiled egg (2 pcs)
    660 yen (tax included)
  • Okinawan-style stewed pork spare ribs, esp. beef or pork offal (sometimes beef or pork offal)
    1,420 yen (tax included)
  • grilled or broiled leg
    1,420 yen (tax included)

cooking various things in a pot

  • One-pot meals served with our special Nambu iron. Reservations required.
  • Okumikawa chicken miso nabe
    The soup is made from the bones and skin of Okumikawa chicken, based on our own blend of "Maruya Hatcho Miso," a two-year-aged miso that has been used since the Edo period (1337) and left to mature for two weeks, and served with a Nagoya Cochin egg on top of the thighs, meat, liver, pork, kumquats, vegetables, and other ingredients. The dish is served with a Nagoya Cochin egg on top.

    One-pot meals are available from two persons.
    One Nagoya Cochin egg is included per person. (Additional 200 yen per egg (220 yen including tax))
    1,750 yen (tax included)
  • Okumikawa chicken sukiyaki hot pot
    It is served with Nagoya Cochin egg on top of chicken broth based on Warishita, which is made from soy sauce, mirin, sake, and other carefully selected seasonings.

    One-pot meals are available from two persons.
    One Nagoya Cochin egg is included per person. (Additional 200 yen per egg (220 yen including tax))
    1,640 (tax included)
name of a store
Charcoal Grilled Eel and Kashiwa Togawa Sakae
address (e.g. of house)
3-28-119 Sakae, Naka-ku, Nagoya-shi, Aichi
5-minute walk from Sakae Station on the Higashiyama Subway Line
5 min. walk from Yaba-cho Station on the Subway Meijo Line

258m from Yaba-cho station
Phone number
050-3138-5021
Business Hours
Weekdays 11:00-14:30 (L.O. 14:00)
Dinner 17:30-22:00 (L.O. 21:30)
■Saturday & Sunday 11:00-15:00 (L.O. 14:30)
　Dinner 17:30-22:00 (L.O. 21:30)
regular closing day
Wednesday
remarks
Invoice Registered Business
  • Fish Market Honpo Pichiten, Main Store
  • Fish Market Honpo Pichiten Minamimaru
  • Ikebasu Sake Bar Pichiten Meieki Naka Branch
  • Hitsumabushi Togawa Nakono Honten
  • Charcoal grilled eel and kashiwa Togawa Ikeshita
  • Restaurant Nishikinzan Yamashirou
  • Owari Soba and Tendon (Tendon) Tokugawa Chubei
  • Charcoal-grilled eel, Una King