At Washoku Tatsumura, the signature dish representing Nagoya's culinary scene is "Unagi Hitsumabushi," prepared with expert techniques that rival specialized unagi restaurants. The restaurant is committed to authentic charcoal grilling, achieving a perfectly crisp exterior while keeping the interior tender. Washoku Tatsumura exclusively uses unagi sourced from the local Mikawa Isshiki area and Lake Hamana, with each eel opened by hand every morning and grilled with meticulous care. The unagi sauce, made from Aichi Prefecture's fragrant tamari soy sauce, is aged over the years to develop a rich flavor, resulting in a deep umami unique to Washoku Tatsumura. The rice served is carefully selected premium domestic rice. The Nagoya specialty, Unagi Hitsumabushi, is enjoyed in three ways: the first serving is enjoyed as a plain unagi don, the second with condiments for a flavor variation, and the third as a rice porridge with the addition of dashi and condiments. Washoku Tatsumura presents this experience as a "Hitsumabushi Kaiseki," allowing guests to enjoy seasonal Japanese cuisine along with the Unagi Hitsumabushi. Washoku Tatsumura invites you to relish this refined "Hitsumabushi Kaiseki," crafted with the dedication that rivals specialized unagi establishments.

Signature Dishes of Washoku Tatsumura

Another signature dish at Washoku Tatsumura is "Gindara no yuuan yaki" (grilled sablefish marinated in yuuan sauce). This dish has maintained its beloved flavor since the restaurant's founding. It features a simple marinade of soy sauce, sake, mirin, and a touch of yuzu, allowing the sablefish fillets to soak for several days before being carefully grilled. The choice of soft sablefish was made to create a "popular grilled fish dish," and the seasoning was carefully researched to complement the fish perfectly. The sablefish is so tender that it easily flakes apart with chopsticks, making it a dish that is challenging to replicate at home without skilled craftsmanship. At Washoku Tatsumura, you can savor this special "Gindara yuuan yaki," a unique dish that embodies tradition and dedication. In this way, Washoku Tatsumura offers not only classic dishes but also a variety of meticulously prepared plates that incorporate traditional techniques alongside new ingredients and cooking methods.

Washoku Tatsumura's Alchool Selection

At Washoku Tatsumura, you can find a carefully curated selection of sake and shochu from across the country, as well as a handpicked selection of wines. If you're unsure about which sake to choose, feel free to consult the manager, who is a certified sake sommelier and can recommend options that pair well with your meal.

Washoku Tatsumura's Interior and Atmosphere

Upon entering Washoku Tatsumura through its fabric curtain, you are welcomed by a warm, softly lit interior that features a modern Japanese aesthetic. Unlike traditional establishments with a high threshold for entry, Washoku Tatsumura aims to provide a space where guests can feel closer to the charm of Japanese cuisine. Guests can enjoy a blissful moment indulging in fresh seasonal flavors in this calm, modern Japanese atmosphere.

Washoku Tatsumura's Seating Options

Washoku Tatsumura offers various seating options, including counter seats where you can enjoy conversation while watching the chefs at work, table seats for small groups, tatami rooms for larger gatherings, and private rooms for special occasions like business meetings or family celebrations. The counter seats are popular for their inviting atmosphere, allowing individuals to enjoy the chef's skills and conversation. The tatami rooms feature comfortable sunken seating, which combines traditional Japanese aesthetics with modern comfort, ensuring that international guests can relax easily, even if they are unfamiliar with sitting on the floor. The tatami area can accommodate up to 26 guests, and the large room can be divided into smaller private spaces. Washoku Tatsumura caters to a wide range of situations, from casual meals with friends to business receptions and family celebrations.

Washoku Tatsumura's Philosophy

Since its founding in 1977, Washoku Tatsumura has been dedicated to preserving the art of Japanese cuisine across three generations in Nagoya. The following principles guide the philosophy:
To ensure that the time guests spend at Washoku Tatsumura becomes an invaluable experience, the restaurant provides heartfelt hospitality. Washoku Tatsumura pursues a balance between the "tradition" that the restaurant must protect and the "innovation" that incorporates modern ingredients and techniques, aiming to create a unique form of Japanese cuisine that is not just a trend. With the goal of making "Japanese cuisine more accessible," Washoku Tatsumura strives to create an environment where more people can appreciate the charm of Japanese food, moving away from the traditional high-threshold atmosphere.