Regional cuisine of Aichi region
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Ogura Toast
Among Nagoya’s many local specialties, Ogura Toast is a symbol of the city’s distinctive café culture and morning sets. It’s a must-try for visitors. The cla...
Miso Oden
In Nagoya, oden usually refers to miso oden. Soy sauce-based oden is called kanto-ni there. Ingredients such as konjac, eggs and hanpen fish cake are simmere...
Toyohashi Curry Udon
Toyohashi Curry Udon is a regional curry udon dish served in Toyohashi, Aichi Prefecture. It follows certain criteria, including the use of house-made noodle...
Akakara Nabe
Akakara Nabe is a Nagoya specialty made by simmering plenty of ingredients in a flavorful broth blended with red miso and chili peppers. You can choose the l...
Tenmusu
Tenmusu are rice balls filled with shrimp tempura and are one of Nagoya’s well-known local dishes. The rice balls contain tempura made with small shrimp, the...
Miso katsu
Miso katsu is so popular that it’s hard to find a tonkatsu restaurant in Nagoya that doesn’t serve it. Freshly fried cutlet is covered generously with miso s...
Nagoya Cochin Oyakodon
Nagoya Cochin, one of Aichi’s leading brands, has firm, chewy meat with a rich, savory flavor. This delicious oyakodon is made with richly flavored Nagoya Co...
Kishimen
Kishimen are made by kneading wheat flour with salt and water. They are distinctive for their wide, thin shape. Their smooth, slippery texture is balanced by...
Ankake Spaghetti
Ankake Spaghetti originated in Nagoya. Unlike Italian pasta, where sauce is tossed with freshly boiled spaghetti, this dish uses thick noodles that are boile...
Taiwan Ramen
Taiwan Ramen is one of Nagoya’s signature dishes. It consists of noodles in a spicy, soy-based soup, topped with ground pork, garlic chives, bean sprouts, an...
Miso Nikomi Udon
Miso Nikomi Udon is a Nagoya-area staple: fresh udon noodles are simmered in an earthenware pot in a broth made with Hatcho miso and bonito flakes. Its rich ...
Kind of food
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