Nagoya, Japan's fourth-largest city,
has many distinctive regional dishes as well as good locally produced sake. Nagoya cochin
, an heirloom breed of chicken prized for its flavor, is served in many specialty restaurants in the form of yakitori and nabemono-style stews. Another local favorite is charcoal-grilled eel
, served "hitsumabushi" style with a mix of green tea and various condiments.
Other Nagoya dishes to be on the lookout for are miso-katsu
- tonkatsu served in a miso-based sauce; miso-nikomi
- udon noodles served in a rich miso-flavored broth; and kishimen
noodles - a wider, flatter version of udon noodles.
The guide below covers restaurant, cafe and bar picks centered on central Nagoya and the Nagoya station area.
See area restaurant map