Dishes
Find it by dish
Nagoya specialities, sushi, yakiniku, tempura — thirty dishes to eat across Aichi.
Grilled eel over rice, eaten three ways from one bowl
Order a coffee before 11am, get breakfast for nothing
Twice-fried chicken wings, peppered and sticky
Pork cutlet under thick, sweet red miso
Beef tendon simmered for hours in red miso
Beyond the two Nagoya originals
Including Toyohashi’s own curry udon rule
You grill it yourself, one slice at a time
The formal end of Japanese cooking
Udon simmered hard in red miso, served in the pot
Japan’s most prized native chicken, raised here
Two bays, short supply lines, honest prices
Mikawa Bay is closer than Tokyo Bay
Chicken skewers, salt or sweet glaze, one at a time
Fried light, eaten fast, best at the counter
Breaded, fried skewers — dipped in miso here
Pan-fried dumplings and cold beer
The set meal: one tray, everything on it
Japan’s hundred-year-old take on Western food
Japanese roux curry and its spicier cousins
Japan’s pub, and where most of Nagoya eats
Thick peppery gravy over fat, fried spaghetti
Flat, wide udon in a light dashi
Japan’s largest matcha producer is in Aichi
Soupless noodles with minced pork, chives, garlic and egg yolk
Fiercely spicy minced pork ramen — invented in Nagoya
A rice ball with a prawn tempura tail sticking out
Deep-fried prawns, comically large
The dark soybean miso everything here is made with
Fish cakes, curry udon, and a tram line