Aichi

A leading Nagoya meshi dish: pork cutlet topped with a sweet and savory sauce based on mame miso, a soybean miso. The richness and sweetness of mame miso, essential to Nagoya's food culture, goes perfectly with the crisp cutlet. Some shops pour plenty of sauce over it, while others serve it on a sizzling iron plate. It usually comes with shredded cabbage and rice. Nagoya has many miso katsu specialty shops, and the amount of miso varies by shop. It is the first dish to try in Nagoya.

Typical price

¥1,000–1,800

Where

Nagoya

One of Nagoya's signature izakaya dishes: chicken wings fried, brushed with a sweet and savory sauce, and sprinkled with lots of pepper and sesame. The crisp skin and peppery kick are addictive and go great with beer. Nagoya has several famous wing shops, each with its own seasoning. Some shops even show you the best way to eat them, and stripping the meat cleanly from the bones is fun. It is a must on any night out in Nagoya.

Typical price

¥500–800 for 5

Where

Nagoya

A local ramen born in Nagoya. Despite the name Taiwan, it is not found in Taiwan and is unique to Nagoya. It features a soy-based broth topped with spicy minced meat stir-fried with chili and garlic, plus garlic chives. It is said to have been created at a Taiwanese restaurant in Nagoya, inspired by Taiwan's danzai noodles. The fiery heat carries deep umami, and it is addictive. Some shops offer a milder version called American. Working up a sweat as you eat is part of the experience.

Typical price

¥700–1,000

Where

Nagoya

A soupless noodle dish born in Nagoya. Thick noodles are topped with spicy Taiwan-style minced meat with chili and garlic, garlic chives, green onion, fish powder and a raw egg yolk, then mixed well. It is said to have been inspired by Taiwan ramen. Heat, garlic aroma and mellow egg combine into a punchy flavor. The classic finish is oimeshi: add a small serving of rice to the leftover sauce and mix it in. The garlic is strong, so mind the timing.

Typical price

¥900–1,200

Where

Nagoya

A local pasta born in Nagoya: thick spaghetti stir-fried and covered with plenty of thick, peppery sauce. The sauce is made by simmering tomatoes, vegetables, meat and more, and its signature is a peppery kick. The menu names change with the toppings, such as sausages, vegetables or bacon, which is fun. For Nagoya people, it is a taste they have long enjoyed at cafes and specialty shops. It shows Nagoya's unique food culture.

Typical price

¥800–1,200

Where

Nagoya

A classic at Nagoya cafes: beaten egg poured onto a sizzling iron plate, topped with spaghetti stir-fried in ketchup. The heat of the plate cooks the egg until fluffy, and eating the pasta and egg together is fun. It stays hot to the last bite. It spread with Nagoya's cafe culture, and the sight of it arriving with a sizzle is part of its charm. Try it at an old-fashioned cafe. The gentle flavor of the egg is a treat.

Typical price

¥800–1,100

Where

Nagoya

A rice ball with a small shrimp tempura inside, wrapped in nori seaweed. It is said to have been born at a shop in Tsu, Mie, then came to Nagoya and spread as a Nagoya meshi dish. Bite-sized and easy to eat, it pairs fragrant shrimp tempura with lightly salted rice. Many shops serve it with pickles such as kyarabuki, simmered butterbur. You can buy it at Nagoya Station and specialty shops, perfect for the bullet train. It is tasty even cold.

Typical price

¥600–1,000 for 5

Where

Nagoya

A classic at Nagoya cafes: thick toast spread with butter or margarine and topped with plenty of sweet red bean paste. The toasty bread, salty butter and sweet beans make an addictive combination. Nagoya cafes have a morning culture, in which ordering a drink gets you free toast, a boiled egg and more, and many let you choose ogura toast. When in Nagoya, try it at a cafe in the morning. The amount of bean paste and butter varies by shop.

Typical price

¥400–700

Where

Nagoya and around

A local dish of Toyohashi: an unusual curry udon with rice and grated yam at the bottom of the bowl and curry udon on top. A quail egg on top is another trademark. After finishing the noodles, you enjoy the rice and yam that appear from the bottom with the leftover curry. Getting two meals in one bowl is the appeal. Many udon shops in Toyohashi serve it. Be sure to eat all the way down to the rice. The grated yam softens the curry's heat.

Typical price

¥900–1,200

Where

Toyohashi

Nagoya's signature dish: chopped grilled eel on rice in a wooden tub. The classic way is to eat the first bowl plain, the second with condiments such as green onion, wasabi and nori, and the third with dashi poured over as ochazuke, enjoying the changing flavors. Finish with your favorite way. Nagoya has many long-established eel restaurants, and popular ones draw lines. Enjoy the flavor of fragrant grilled eel to the very last bite.

Typical price

¥3,500–6,000

Where

Nagoya

A Nagoya specialty: udon with flat, thin noodles. Enjoy their smooth texture and chewy bite. The classic way is to eat them in a soy sauce broth rich with bonito, topped with plenty of bonito flakes, fried tofu and greens. The standing kishimen counters on the shinkansen platforms of Nagoya Station are popular with travelers. They are delicious both hot and cold. The thin noodles cook quickly, so they are fast to eat too. A perfect way to end a trip to Nagoya.

Typical price

¥600–1,000

Where

Nagoya

One of Nagoya's signature dishes: udon simmered in a clay pot in a broth based on mame miso. The noodles are made without salt and are firm, keeping their bite even after simmering. They may feel hard at first, but that is the authentic taste. With chicken, egg, green onion and fried tofu, the rich miso broth warms you up. Using the pot lid as a plate is the Nagoya way. It is piping hot, so take your time and be careful not to burn yourself.

Typical price

¥1,000–1,800

Where

Nagoya

A chewy steamed sweet of rice flour and sugar, and one of Nagoya's best-known souvenirs. It comes in many colors and flavors, such as white, brown sugar, matcha, cherry blossom and yuzu. It has a simple, gentle sweetness and a springy, chewy texture. Nagoya uiro often comes cut into bite-sized pieces or individually wrapped, making it easy to enjoy. It is widely sold at Nagoya Station and souvenir shops in the city. Some types keep well, making them good souvenirs.

Typical price

¥500–1,500

Where

Nagoya

A homey Aichi snack of diced sweet potato mixed into a flour and sugar dough and steamed. Its bumpy look is said to resemble an ogre's horns or iron club, hence the name. Enjoy the fluffy sweetness of sweet potato and the chewy dough. It is often made at home in Nagoya and is easy to buy at confectioners and supermarkets. It is especially good warm, fresh from the steamer. Try it from autumn to winter when sweet potatoes are at their best.

Typical price

¥100–200 each

Where

Nagoya and around

A cute chick-shaped pudding sweet sold at Nagoya Station. Pudding made with Nagoya Cochin eggs is wrapped in sponge cake and cream and finished as a little yellow chick. Its cute look makes it very popular, and many people take photos. It loses its shape easily, so take care when carrying it home. You can buy it at shops inside Nagoya Station, and also eat it at the cafe there. Each one has a slightly different face, which is part of the fun.

Typical price

¥400–500

Where

Nagoya Station

Shrimp crackers made by a long-established Aichi company. Plenty of fresh shrimp is used, and each cracker is carefully baked. In the mouth, the toasty aroma and umami of shrimp spread out, with an elegant flavor. Aichi is a major producer of shrimp crackers, and Yukari is known as its signature product. It is very popular as a gift and souvenir, sold at Nagoya Station, the airport and department stores. Its refined flavor is appreciated by people of all ages.

Typical price

¥1,000–3,000

Where

Nagoya and around