The sauce goes
into the rice.
Sauce folded through the white rice first,
and the grilled eel laid on top.
A rice bowl particular to Ise.
Against hitsumabushi
| Ise MabushiIse, Mie | HitsumabushiNagoya, Aichi | |
|---|---|---|
| Sauce | Folded into the rice beforehand | Poured over the eel |
| Dashi broth | Never used | Poured over partway through |
| The eel | Left whole, laid on top | Chopped into pieces |
| How to eat | As served, start to finish | Three stages (plain / condiments / broth) |
| Vessel | A donburi bowl | A wooden ohitsu tub |
| Flavour | Even throughout | Changes as you eat |
Neither is better than the other — they are two traditions that grew in two different places. While you are in Ise, try the Ise way.
Why fold it in
The character of grilled eel lives in its sauce. But laid over plain white rice, that sauce reaches some mouthfuls and misses others.
Fold it through the rice first, and every spoonful tastes the same. You finish the bowl with sauce, rice and eel still together in the last bite. That is the simple logic of Ise Mabushi.
Our sauce has been replenished, never replaced, since the shop opened. We adjust it by season — sharper in summer, sweeter in winter.
Our Ise Mabushi
- Mini (for children)¥1,650
- Regular¥2,200
- Medium¥2,750
- Large¥3,300
- X-Large¥3,850
- Premium¥4,400
- Kitaya Ume¥5,500
- Kitaya Take¥6,600
- Kitaya Matsu¥7,700
Extra rice (one bowl) +¥200 / Double extra (two bowls) +¥400 / Smaller portions on request
Every set comes with liver soup and pickles. Grades differ in the quantity and quality of the eel. All prices include tax. Cash only.