Eating in Aichi
Try these dishes while you are here.
Try these dishes while you are here.
Order the first one and work down the list.
We recommend ordering this one first.
Grilled eel over rice, eaten in three stages: plain, then with condiments, then with broth poured over.
Breaded pork cutlet under a dark sweet bean-paste sauce. Nagoya’s most argued-about dish.
Chicken wings, fried twice, glazed and heavily peppered. Eaten with beer, in quantity.
Flat wide noodles in soy broth. Lighter than udon and sold on station platforms.
Small shops, no English sign outside, and worth the walk.
A karaage shop in the old centre of Okazaki. Fried to order, eaten standing or carried to the castle park.
A breaded pork cutlet under a dark miso sauce. Nagoya eats miso on things other places would not, and this is where to start.
Grilled eel over rice in a wooden tub. You eat a quarter plain, a quarter with condiments, a quarter with hot stock poured over, then the last however you liked best.
Kishimen are wide and flat, almost like tagliatelle. This counter is on the platform itself, so people eat a bowl between trains, standing up.
Nagoya's coffee shops serve full meals, not just coffee. This one opened in 1947 and fries the prawns to order, then puts them in toast with egg, cabbage and two sauces.
The noodles go into the pot raw and are boiled in red miso until the broth thickens around them. They stay firm to the point of being stiff, which is the intention.
Nishio grows tea and grinds it into matcha. The shop sells the powder by the tin, and the tearoom next door serves it whisked, with a sweet.
Inuyama keeps its castle above the river and its old street below it. This shop stands on that street, working brown sugar together with roasted soy flour.
Nagoya eats its spaghetti under a thick, peppery brown sauce rather than a tomato one.
In Ichinomiya, ordering a drink brings breakfast with it at no extra charge.