As someone born and raised in Aichi, I’ve spent a lifetime savoring countless “nagoya-meshi” dishes that define this incredible food culture. Nagoya cuisine is known for its strong, unique flavors that make it stand out from other regions of Japan.
Whether you’re planning a trip to Nagoya or want to bring these authentic flavors to your own kitchen, this guide covers the essential dishes every food lover should know.
These famous Nagoya wings show that the best comfort foods are often a happy accident. The whole wings are fried until they’re super crispy, then glazed and seasoned with pepper for an extra kick. Locals like me have perfected the art of eating every last bit off the bone without wasting anything throughout our lifetimes.
My recipe recreates the addictive Yamachan style with its signature peppery heat and glossy sauce. The double-frying technique ensures maximum crispiness while the homemade glaze captures that authentic izakaya flavor.
2. Ankake Spa (Spaghetti with Thick Sauce)
Ankake spa is Nagoya’s best-kept secret, virtually unknown even to most Japanese people outside Aichi. The intense pepper aroma signals Nagoya’s bold palate in a single bite.
My recipe captures the authentic flavor I’ve been chasing since my teenage years at local restaurants. This is your chance to taste a truly unique regional dish that even most Japanese have never experienced.
3. Hitsumabushi (Nagoya Style Grilled Eel)
This famous Nagoya dish takes grilled eel to the next level with an extremely unique three-part dining experience that’s one of a kind in Japan. Smoky skin, caramel sweetness and tea-soaked savoriness keep the palate guessing.
My homemade version walks you through making caramel-soy sauce, grilling, then dividing the bowl for the classic three course style tasting.
4. Taiwan Ramen
Despite its confusing name, Taiwan ramen is actually Nagoya’s beloved soul food born in the 1970s at the famous Misen restaurant. I always used to slurp Misen’s bowl at Centrair airport after flights from the UK.
I’ve recreated the classic Misen version that defined my comfort food experiences throughout my life. This version brings that nostalgic flavor home with the signature spicy pork topping and aromatic garlic chives.
5. Miso Katsu
Miso katsu represents Aichi Prefecture’s ultimate comfort food and indulgence, featuring crispy breaded pork smothered in a rich red miso sauce.
My recipe recreates the legendary Yabaton-style sauce with pork medallion that defines this beloved dish across Nagoya’s countless restaurants.
6. Sugakiya Ramen
Sugakiya ramen is the nostalgic soul food of the Tokai region, completely different from any other ramen style in Japan. This regional chain started in Nagoya and developed a uniquely light “wafu tonkotsu” that’s actually dashi-based with just a hint of pork flavor.
My copycat recipe recreates the exact flavors I’ve been eating since I was young in Aichi Prefecture.
7. Miso Nikomi Udon
Miso nikomi udon is the ultimate rich winter udon dish that breaks all traditional rules with its bold red miso broth. Unlike typical light dashi-based udon, this Aichi specialty features thick, chewy noodles simmered in deep, complex Hatcho miso broth with pork belly and vegetables.
My recipe captures the authentic flavors from the old-fashioned udon shop next to my childhood apartment building.
8. Koro Udon
Koro udon is probably the most mysterious udon that people from other regions of Japan have never even heard of. This unique Tokai region specialty is served at almost room temperature with minimal toppings, setting it apart from any other udon style.
My version honors this deeply local custom that appears without fail on every traditional udon shop menu in Aichi.
9. Taiwan Mazesoba
Taiwan mazesoba represents the modern evolution of Nagoya’s famous Taiwan ramen, featuring thick brothless noodles topped with intensely spiced ground pork. This dish was born accidentally from leftover Taiwan ramen ingredients at Hanabi restaurant in Nagoya.
Using pantry spices and 30 minutes, I recreate that punchy blend for travellers longing for Nagoya at home. Follow my step-by-step mince, tare, then noodle mix to enjoy authentic flavor without broth.
10. Nagoya Style Ozoni
This regional New Year’s tradition represents one of Japan’s most beautifully simple ozoni variations, focusing on ingredient purity rather than complexity.
I’ve preserved the authentic Nagoya method I grew up with, where mochi is added directly to the soup without pre-grilling.
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