Kitahama, Osaka. Once known as the "Kitchen of the Nation," where merchant culture flourished, this area has developed into the center of Osaka's food culture along with its economy.

In Kitahama, where water transportation is thriving, river fish dishes are popular among common people and merchants alike, and eel in particular has been highly valued as a nutritious ingredient for banquets and special occasions.

One long-established store that continues to carry on this history is Honke Shibatou, founded about 300 years ago in the mid-Edo period.

The origins of a 300-year history as an eel restaurant

The history of Honke Shibafuji began when a fish merchant who presented river fish to the shogunate was ordered by the feudal lord of Osaka Castle to run a restaurant on a pleasure boat. According to proprietress Shibafuji Shigeko, the ceiling of the boat from when the restaurant was first established was discovered about 60 years ago, so it is certain that eel was served on the pleasure boat.

After that, he continued his business on the south side of the Tosabori River, which flows through the center of Osaka City, but it was difficult to run a stable business on a houseboat, so he eventually bought land and began serving eels on land as well.

The spirit of a long-established company moving forward together with the community

Tracing back its long history, one can see symbolic events that tell the story of the passion that has been passed down through the generations at Honke Shibafuji.

After World War II, food shortages hit Japan, making it difficult to obtain eels. However, even under such circumstances, the 12th generation owner, Shibatou Jihee, traveled around the country and worked hard to procure eels from Aichi, Ehime and other places.

There is also an anecdote that the eels she caught were not only shared with her own restaurant, but also with other eel restaurants in Kitahama and Kyoto. "It's not enough if only our restaurant prospers; it's important that the business continues throughout the region." This belief, which has been upheld by successive owners, still lives on in the proprietress's heart.

Honke Shibafuji has continued to do business rooted in the local community, even as it has relocated as Osaka has developed. After being forced to move to its current location due to urban planning during the bubble period, the store's size shrank and it went through a difficult time with continued losses.

However, the proprietress has continued to protect the business with the determination to "continue to run the stall as long as we can keep out the elements." True to her words, Honke Shibato has overcome many hardships and spun its history while adapting to the changes in the local area.

The art of grilling continues to be preserved

Honke Shibato has been continuing its traditional flavors with unwavering determination, saying, "Historic times are inevitable for long-established restaurants." The eels that the restaurant has been serving for about 300 years are carefully selected by the restaurant, trusting a wholesaler they have had a long-standing relationship with.

The chef's skill is shown in assessing the condition of each carefully selected eel and deciding which dish it is best suited for. The grilling process, which is the deciding factor in its deliciousness, is carried out by the 15th-generation owner, Shibatou Naritoshi, who grills the eels every day with a keen eye.

"The timing of when to add sauce and turn the eel seems to be all done by feel, based on past experience. The taste changes depending on how well it's cooked, so the 15th generation owner always grills the eel with all his senses on edge," says the proprietress.

The secret sauce is made using only Morita soy sauce from Aichi, Kokonoe Mirin, and Kobe Nihonsakari sake, without adding any water or stock. "Even if the combination of seasonings is known, it will never taste the same as other restaurants."

The confidence in the proprietress's words is proof of the passion the chef puts into "grilling." It is this grilling technique that supports the flavor of "Honke Shibato."

A memorable dish for your trip, the traditional taste of "Osaka Mamushi"

If you visit Honke Shibato, you should definitely try the Osaka Mamushi. This dish, in which eel is sandwiched between rice and absorbed by the heat of the rice, gives the eel a soft texture. It is a masterpiece created by Honke Shibato. It is named "Osaka Mamushi" because it is sandwiched between rice and steamed, or "mamusu" (inter-steamed).

"Osaka Mamushi" is filled with the passion of our predecessors who continued to pursue delicious food. It is the very tradition of "Honke Shibafuji" with its 300-year history.

The time-honored craftsmanship of our artisans is present in each layer of fragrant, plump eel. The moment you savor the aroma of binchotan charcoal goes beyond the mere act of dining and is sure to be etched deeply in your travel memories.

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本家柴藤 
電話： 06-6231-4810 
住所：大阪府大阪市中央区高麗橋2-5-2 
アクセス： Osaka Metro堺筋線 北浜駅 から徒歩2分 
HP  ：http://www.shibato.net/
SNS：https://www.instagram.com/honke_shibato_official/
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