Unagi hitsumabushi 鰻櫃まぶし (or… hitumabusi) is a specialty of Nagoya 名古屋, Japan. River eel is grilled and served over rice, with which it is mixed. The custom is to divide the food into three servings, each eaten a different way:
- plain, as though it were unadon
- with wasabi, nori shreds, and scallion rounds
- with the same seasonings in #2 but with broth poured over it, like ochazuke
The Sun-chan restaurant in New York (103rd St. and Bway) serves this as a dish for two year-round, though summer is the usual season for it.