Maruya Honten, a famous restaurant serving Nagoya’s Hitsumabushi, will have its second Tokyo store, “Maruya Honten Ginza Glacé”, grand opening on Tuesday, April 23rd.

The exterior is crisp and the inside is soft and fluffy. The exquisite grilling and the secret sauce with just the right amount of sweetness bring out the best in the eel.

Maruya Honten Limited, a company that serves Hitsumabushi, a dish that originated in Nagoya, in Aichi Prefecture, will open "Maruya Honten Ginza Glacé" at Ginza Glacé on Tuesday, April 23, 2024.

Five years have passed since Maruya Honten opened its Tokyo Midtown branch in Roppongi, Tokyo, a place where people from all over Japan and the world gather, with the desire to make Hitsumabushi, a local Nagoya dish, a dish that can be enjoyed worldwide. The crispy grilled eel brings out the best in the secret sauce that is kept secret, and the Yamagata Prefecture Tsuyahime eel, which brings out the best in the sauce and eel, have been so well received that the restaurant was even ranked #1 in the Roppongi eel reservation popularity rankings on a famous gourmet website. Maruya Honten, a famous Hitsumabushi restaurant, will now open a new store in Ginza Glacé, a one-minute walk from Ginza Station in Tokyo.

About Maruya Main Store Ginza Glacé

Ginza is a town where sophisticated adults gather, with a harmonious mix of modern and traditional buildings, including long-established famous restaurants and the Kabukiza Theater. Recently, it has also become a popular town with foreign tourists. Ginza Glacé, where Maruya Main Store is located, is easily accessible, just a one-minute walk from Ginza Station on the subway, and offers eel in a luxurious, calm, high-quality space. From the counter seats surrounding the kitchen, you can even see the eel being grilled. We will continue to provide you with the lively presentation and special hospitality that only Maruya Main Store Ginza Glacé can provide, so please come and enjoy the finest delicacies in this special space.

<Comment from Yamada, manager of Maruya Main Store Tokyo Midtown Store>

Thanks to you, we are now able to open Maruya Main Branch Ginza Glacé. We are deeply grateful for the support of all our customers who have visited our store, which has given us this opportunity. We will continue to work hard to provide our customers with the best eel dishes.

To celebrate the opening, Maruya Honten Ginza Glacé has prepared a special menu. Please take this opportunity to enjoy the carefully prepared "Maruya Honten's eel."

<Features and Attention to Detail of Maruya Main Store Ginza Glace>

Since we are opening in Ginza, a city where sophisticated adults gather, with a streetscape that harmonizes modern and traditional buildings such as the Kabukiza Theater and famous long-established restaurants in Tokyo, we have focused not only on the menu we offer but also on the interior and space. By providing ample seating and creating a luxurious space, you can enjoy eel dishes such as Hitsumabushi in a high-quality atmosphere. We have paid particular attention to the tableware and equipment, including custom-made tables and chairs made of natural wood, to create an extraordinary atmosphere. In addition, as a menu unique to Maruya Main Store Ginza Glacé, we have prepared a menu that includes a set of chopsticks that you can take home with you for Hitsumabushi. You can enjoy it with sake from all over the country.

[Ginza Glasse store information]

●Store name: Maruya Main Store Ginza Grasse

Location: 7th floor, Ginza Grasse, 3-2-16 Ginza, Chuo-ku, Tokyo (1 minute walk from Exit C8 of Ginza Station on the subway, 2 minutes walk from the central exit of Yurakucho Station on the JR lines)
●Number of seats: 50 seats●Telephone number: 03-5579-9908
●Business hours:
・Lunch 11:00-15:00 (last order 14:30)
・Dinner 17:00-22:00 (last order 21:00)
*Business hours may vary.
Please contact the store for details.

[Menu (partial list) *All prices include tax]
●Hitsumabushi Hitsumabushi (round): 5,180 yen, Hitsumabushi (high grade): 6,500 yen, Hitsumabushi (special grade): 8,800 yen, Hitsumabushi (gold leaf): 9,450 yen ●Unadon Hana (3 slices): 4,250 yen, Fuku (4 slices): 5,580 yen, Kotobuki (6 slices): 8,450 yen ●Set menu Sakae gozen: 5,500 yen *Lunch only, limited quantity *Mini Hitsumabushi, Umaki, 2 types of sashimi, mini salad, soup, pickles, dessert, Ichigoichie (set meal with original chopsticks): 14,500 yen *Hitsumabushi, Umaki, 2 types of sashimi, mini salad, soup, pickles, dessert, Nagayaki set meal: 5,750 yen, Shirayaki set meal: 5,750 yen *Specialty dish, Liver grill: 1,150 yen, Liver salt grill: 1,150 yen, Eel and liver ajillo: 1,680 yen

[Maruya Main Store's Features and Attention to Detail]

Founded in 2005 by owner-chef Sasaki, who has trained for many years at a Japanese restaurant in Aichi Prefecture. With the desire to make eel, a traditional Japanese food culture, accessible to a wide range of people, the restaurant offers eel dishes, mainly hitsumabushi, at affordable prices that allow customers to enjoy eel at a reasonable price while still being particular about the taste and ingredients. There are five restaurants in Aichi Prefecture, mainly in Nagoya, and restaurants in Tokyo, including Tokyo Midtown and Ginza. The restaurant offers eel kaiseki meals centered around hitsumabushi, menu items unique to Tokyo restaurants, and the restaurant is particular about the interior and interior design so that customers can enjoy a high-quality atmosphere.

■Our commitment to eelsWe communicate thoroughly with eel farmers, carefully select only the best eels that are the fattiest according to the season, and send them directly to our factory while still alive.Our company's own eel stand eliminates any muddy smell, and our experienced eel craftsmen hand-slaughter each and every fresh eel every morning.The eels are immediately stored in a special refrigerator after being slaughtered, and are delivered in a refrigerated truck to maintain their freshness.

■Commitment to grilling and flavor We pursued how to make the eel crispy while still retaining its plumpness. Once a month, we hold a "grilling meeting" with the managers and grillers to continue researching grilling. The sauce, which is sweet and spicy so that teriyaki does not get boring, is based on "tamari soy sauce" made using a traditional method that has been continued since 1843, and is kneaded with eels and eel bones that we have grilled in-house, and mixed with several types of soy sauce in an exquisite balance. We frequently check the sugar content, viscosity, etc. and add more. The soup stock for Hitsumabushi is made from kelp from Hokkaido and our own original blend of dried bonito flakes.

■We use 100% Tsuyahime rice from Yamagata Prefecture. We cook it a little hard so that it can mix well with the Hitsumabushi sauce.

■Attention to detail in our tablewareAll our rice containers are custom-made, made from zelkova and horse chestnut wood and finished with Yamanaka lacquer, a traditional technique from the Hokuriku region.

About Maruya Honten
Company name: Maruya Honten Co., Ltd. Representative: Representative Director Ikuo Takasu Location: 3-1212 Ueda Nishi, Tenpaku-ku, Nagoya, Aichi Prefecture Founded: April 2005 Business description: Japanese food and eel restaurant management, eel processing business

From the press release of Maruya Honten Co., Ltd.

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