Before leaving Nagoya, I always felt sad for not having Hitsumabushi (famous grilled eel with sause on rice). Fortunately, I found the flight delay when checking in the airport. I immediately rushed to Hitsumabushi restaurant (まるや). (being excited about the flight delay for the first time!)
在離開名古屋前，一直為吃不到名物鰻魚飯而感到婉惜。幸好在中部國際機場check in時發現航班延誤了，便興奮地立即到三樓的まるや一嚐鰻魚飯三食！（第一次對航班延誤感到興奮呢！）
Although that restaurant is not the most famous in Nagoya, it is still being recommended to taste Hitsumabushi for the first time. We stood in a queue for around 10 minutes and went in. The restaurant offers different size of Hitsumabushi. We ordered about half of an eel.
まるや雖然不是名古屋的鰻魚飯名店，但也算是有名的連鎖店。作為初嚐鰻魚飯也不失是個起點。大約排隊10分鐘便能入內，便馬上點菜！店鋪提供的鰻魚飯有不同份量，滿足不同食量需要。由於快要登機關係，我們便選了半份鰻魚。
There are three steps to eat Hitsumabushi. The first step is to dish into the smaller bowl and eat as it is. Next, eat after seasoning with the blue perilla, onion seaweed and a little horseradish. Finally, put on the remainder of the seasoning, pour in soup and eat, which is called Ochazuke.
鰻魚飯三食的意思其實是以下三種順序食法：第一種是用飯勺把鰻魚飯盛到小碗吃，這樣便吃到鰻魚飯的原汁原味；第二種是在鰻魚飯上加入配料和芥末一起吃，加入調味料後，鰻魚飯的味道較有層次；第三種則是在鰻魚飯加入剩餘的配料，並倒入湯汁一起吃，即是茶漬飯。
I was surprised of the tastes in step one and step three. The smoky eel melted in my mouth, which was very delicious. Although I do not like Ochazuke, step three changed my mind. The soup was served later in the meal to keep warm. After pouring the soup, the eel and the soup were a perfect match in taste. I was satisfied with this Hitsumabushi.
最令我驚喜的是第一種和第三種，用碳火燒過的鰻魚，第一口便吃到煙勳味，並且入口即溶，沒有小骨，十分好吃！雖然我不喜歡吃茶漬飯，但第三種的吃法也令我很滿意。侍應待我們吃了七八成後，便上經特別配製的湯汁，以保持湯底溫熱。加入湯汁後，卻與鰻魚飯異常地配合，不會有種飯與湯汁的分離感，整個吃完實在太滿足了！當然，有點後悔只點了半份鰻魚，相信小食量的朋友也可吃完一大碗呢！
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