For most of the foreigners coming to Japan, we mostly know dishes such as Sushi or Ramen but have not idea about any local foods among the 8 regions.
Nagoya have a really good selection of local food that no one could have expect while visiting the town. Actually, the region is so popular among Japanese due to its unique features that a specific term exist to describe it, which is Nagoya Meshi and can be translated “Nagoya cuisine”.
Below are our favorite local dishes in Nagoya cuisine that in our opinion everyone need to try, as well as recommendations on which Nagoya restaurants you can visit to eat them.
1. Hitsumabushi
Hitsumabushi is a traditional Japanese dish originating from Nagoya. Although it’s similar to unagi-don regarding most of the ingredients, as it consists of sliced grilled eel that’s served on top of steamed rice, but Hitsumabushi is a bit different than a standard unagi-don with a lot more toppings are added to it. Moreover, the eel in hitsumabushi is sliced more finely, making it easier to eat.
The dish is also served in a very specific way and everything is divided into four portions. The first portion is eaten as it is, the second is accompanied by condiments such as nori seaweed, chopped green onions, and wasabi. The third portion is the same as the second, with the addition of dashi broth (the backbone of many Japanese dishes) or green tea (eaten like a soup), and the last portion is eaten however you like.
Hitsumabushi is not the cheapest option (¥3,000 to ¥6,000) and is an investment for young students, but it’s definitely worth the price for the experience.
In our opinion, the best place to eat Hitsumabushi is Atsuta Horaiken, as the dish is registered trademark of the restaurant and that you going to be able to enjoy your meal through a traditional style. The main restaurant is located 10 min by walk from the shrine Atsuta Jingu but there are also restaurant 6 min away from the shrine and another one in Sakae. However, as the restaurant is pretty famous and you don’t want to queue up, Inou-hitsumabushi is another recommendation. Located on the Esca Underground Shopping Street, on the west side of Nagoya station, it’s a perfect place to eat if you just arrived in Nagoya and can’t wait to try Hitsumabushi or about to leave and forgot to try it during your visit !
Atsuta Horaiken Main Restaurant
Opening Hours: 11:30am – 2pm and 4:30pm – 8:30pm
Address: 503 Godo-chō,Atsuta-ku,Nagoya-shi, Aichi 456-0043
Website
Hitsumabushi Ino Esca Shop
Opening Hours: 11:00am – 9:30pm
Address: Esca Underground Shopping Street, 6-9 Tsubakicho, Nakamura Ward, Nagoya, Aichi 453-0015
Website (Japanese only)
2. Miso Katsu
When Japanese think about Nagoya Meshi they generally associated with Hatcho Miso.
Miso is a paste made of fermented soybeans and it’s used to make the famous soup served with a meal in any Japanese restaurant around the world. Hatcho Miso is a strong and dark red Miso made continuously in Okazaki for over 800 years and is fermented for a longer period and therefore is more salty and provide more flavor.
Tonkatsu is a pork cutlet coated with Panko (Japanese breadcrumbs) and deep-fried. It can be served on its own with thinly sliced cabbage, rice and Miso or you can also find it in Katsudon ( rice bowl with deep-fried and breaded pork cutlet, egg, and vegetables on top) for example.
Miso Katsu is a regional version of tonkatsu popular in Nagoya and Aichi prefecture. The deep-fried pork cutlet is the same but what makes it different is the sauce that gives this extra flavor to the meat that makes it so good.
It’s a regular dish that we eat regularly with my friends as it’s quite affordable and great to share with friends or family.
Most of the time it was at Misokatsu Yabaton nearby Osu. Our favorite dish on the menu was the Teppan Tonkatsu, which cost ¥1,500 for the dish only or ¥1,900 for the set (with unlimited bowl of rice, a miso soup and some pickles) but of course don’t hesitate to try everything on the menu if you have the chance as they put this Hatcho miso sauce on every dishes.
Misokatsu Yabaton Yaba-cho Honten
Opening Hours: 11:00am ~ 9:00pm
Address: 3 Chome-6-18 Osu, Naka Ward, Nagoya, Aichi 460-0011
Website
3. Kishimen
Even though most of us know more about ramen, I think a lot might have also heard about Japanese Udon noodles. Thick Japanese noodles made from wheat flour prepared in a variety of ways that can be eat hot or cold in different soups and with a wide variety of toppings as the 8 regions of Japan have its specific way to serve it, udon noodles soup is delicious and a great meal for every day.
In Nagoya, the special variation is called Kishimen. Made from the same ingredients, Kishimen noodles are broad and flat rather than thick and the shape difference gives a different texture to the dish. The traditional Kishimen in Nagoya are served hot in a broth with spinach, steamed fish cakes, and deep-fried bean curd, topped off with spring onions and dry bonito flakes but many variations also exist (our favorite is Curry Kishimen !).
The best place to eat this fabulous soup is definitely at Miya Kishimen, in the area of the Atsuta Jingu shrine. Once there, you might be a bit lost as everything is in japanese and the staff don’t speak english but don’t worry, the menu is with pictures so you can just point at the picture that makes you hungry ! Concerning the price, everything is more or less around ¥1,000 depending on the toppings. Be careful, the restaurant is a lunch-only service as it is located inside of the shrine (not really inside), so the best time to eat there is before or after the visit to the shrine.
Miya Kishimen
Opening Hours: 9:00am ~ 4:30pm
Address: Atsuta Jingu Shrine, Jingu 1-1-1, Atsuta Ward, Nagoya 456-8585
Website (Japanese only)
ohayo nagoya 