This post may contain affiliate links. Please read our disclosure policy.
Taste the flavors of Nagoya with our ultimate food guide! From savory Miso Katsu to the iconic Hitsumabushi, these 10 dishes are a must for every food lover.
Nagoya may not be as well-known for its food as cities like Osaka or Tokyo, but it’s full of delicious, one-of-a-kind dishes that will delight your taste buds. Local Nagoya cuisine, known as Nagoya meshi, is all about hearty comfort food. Think deep-fried dishes, noodles, sweets, and more!
Conveniently located between Osaka and Tokyo, Nagoya is easy to reach by Shinkansen or through Chubu Airport. If you’re passing through, take some time to explore the city’s rich food culture and treat yourself to these 10 must-try dishes.
Miso Katsu (味噌カツ）
Let’s start with the quintessential dish that captures the flavors of the region, miso katsu. Made with rich red hatcho miso, this specialty is savory, slightly sweet, and deeply satisfying.
Miso katsu is a local twist on the classic tonkatsu (deep-fried pork cutlet), smothered in a rich red miso sauce that’s savory, slightly sweet, and full of umami.
Where to Enjoy the Best Miso Katsu
At Misokatsu Yabaton, a beloved Nagoya institution, the miso is aged naturally for about 18 months to develop its complex flavor. When your dish arrives sizzling in a cast iron skillet, the staff pours their signature miso sauce—made with miso and pork stock—over the cutlet so it coats every bite.
Served with shredded cabbage, rice, and red miso soup, this dish is one of Nagoya’s true culinary highlights.
The red miso packs a punch, yet the sauce achieves a perfect harmony of sweetness and sharpness, making each bite irresistible.
If you love traditional tonkatsu, miso katsu deserves the top spot on your Nagoya food list.
👉 Want to try it at home? Check out Nami’s Miso Katsu recipe!
Hitsumabushi (ひつまぶし)
Next on the list is hitsumabushi, Nagoya’s famous grilled eel rice bowl. The name comes from ohitsu (a wooden rice container) and mabushi (to scatter or place on top), describing how the dish is served.
It may resemble unadon, but there are a few key differences. For hitsumabushi, the eel is grilled kabayaki-style until the skin turns perfectly crisp while the inside stays tender and juicy. It’s then brushed with a slightly sweet soy-based glaze, cut into bite-sized pieces, and placed over a bed of rice.
There are several stories about how hitsumabushi came to be. Some say it began as a way to make tougher eel easier to enjoy, while others believe it was created to use up leftover cuts. Whatever its origin, one thing’s certain: Hitsumabushi is absolutely delicious.
A Legacy of Flavor Since 1873
Located next to Atsuta Jingu, Atsuta Horaiken has been serving hitsumabushi since 1873 and has even trademarked the name!
The eel is grilled while being brushed with their original sauce, a recipe passed down for generations, and served with negi (green onions), wasabi, nori (seaweed), pickles, dashi, and soup.
How to Eat Hitsumabushi
One of the best parts of hitsumabushi is how you can enjoy it in several ways:
- First serving: Divide your portion into four parts. Start by tasting the eel and rice on their own to appreciate the pure flavor.
- Second serving: Add negi, wasabi, and nori for an extra layer of aroma and spice.
- Third serving: Pour in dashi to create ochazuke (warm, comforting rice with broth).
- Final serving: Choose your favorite style and savor the last bites.
The portion is generous yet surprisingly light. The crispy eel skin, tender flesh, and sweet-savory glaze come together beautifully, making each spoonful deeply satisfying.
Tebasaki (手羽先)
Tebasaki, Nagoya’s famous chicken wings, became popular when a customer requested fried chicken with sauce at a small restaurant called Furaibo. The idea was a hit, inspiring the owner, Mr. Otsubo, to perfect the sauce and cooking method.
These days, Furaibo can be found throughout Nagoya, and Tebasaki has become one of the city’s iconic dishes.
A Gold-Winning Tebasaki Experience
Even though Furaibo is a classic choice, we decided to visit a smaller shop, Tebasaki Musume in Osu. During the “Tebasaki Summit 2022,” they sold 11,000 wings in just three days, earning the gold prize. Unlike traditional Tebasaki, which is served as whole wings, Tebasaki Musume prepares theirs like drumettes, making it easy to enjoy each wing in a single bite.
Inside the shop, you’ll find their 2022 award on display, along with autographs from Japanese celebrities who have visited.
The menu offers a wide variety of sauces, from the original to Yuzukosho and Teri Mayo Garlic. Wings are priced between 165 and 220 yen, with combination platters available for sharing.
The wings are slowly deep-fried until lightly crisp on the outside while staying juicy inside. We loved them so much we had to order another round before leaving. The restaurant is small, seating only 10 to 15 people, which creates a cozy yet lively atmosphere.
Another popular Nagoya chain you may see around Japan is Sekai no Yamachan. If you can’t make it to Nagoya, it’s a great option to try in other cities.
Miso Oden (味噌おでん)
Visiting Nagoya during the colder months? You have to try oden! This classic winter dish is packed with vegetables and proteins that help keep you warm.
Typical ingredients include daikon radish, hard-boiled eggs, and beef tendons, all simmered in a flavorful dashi broth. Add some red miso paste, and it transforms into a true Nagoya specialty.
Some restaurants serve the ingredients with miso on top, while others simmer everything directly in a red miso broth. This allows the deep, savory flavors of the miso to infuse each bite. It’s so good with a bowl of rice or a cold beer! It’s no surprise that miso oden is a staple at many izakayas across the city.
Kishimen Udon (きしめんうどん)
No visit to Nagoya is complete without trying a local noodle dish, so we had to try kishimen udon. This variation of traditional udon noodles is made with wheat flour and slightly more concentrated salt water. Its most distinctive feature is its flat, wide shape, unlike the round or square noodles you might be used to.
The flat noodles are perfect for soaking up rich, flavorful broth, and they have a slightly softer texture than regular udon, making them easy and satisfying to eat.
If you are visiting Atsuta Jingu, make a stop at Miyakishimen Jingu-ten (宮きしめん神宮店), located within the shrine grounds. Their classic miya kishimen comes with aburaage, pork, spinach, and shiitake mushrooms, topped with katsuobushi. Sitting down on the shrine grounds with a warm bowl of noodles, surrounded by serene scenery, is an experience you won’t forget.
Miso Nikomi Udon (味噌煮込みうどん)
Since we were already enjoying Nagoya udon, we couldn’t pass up miso nikomi udon. This hearty dish features thick udon noodles served in a rich red miso broth, usually topped with negi, kamaboko, and a raw egg. Served in a bubbling donabe (earthenware pot), the noodles are boiled slightly less than usual, giving them a firm texture that pairs wonderfully with the deep, savory broth.
For an authentic experience, head to Teuchimempomaruichi (手打麺舗丸一), where you can enjoy miso nikomi udon alongside crisp tempura. During sakura season, they even offer special sakura ebi tempura.
What we loved most about this restaurant was that it was filled with locals. Instead of the touristy spots that serve everything, these neighborhood eateries are where you find the real flavors of Nagoya.
Taiwan Ramen and Abura Soba
You might be wondering, Taiwan Ramen in Nagoya? It’s true. The Taiwanese owner of Misen restaurant originally served a Taiwanese noodle dish called danzai noodles, which is quite different from the Taiwanese version. He decided to make it even spicier and named it Taiwan Ramen. Be warned, it’s not for the faint-hearted.
The noodles sit in a chicken bone broth with minced meat, chives, and a generous amount of red chili that will make you sweat. The fiery flavor caught on quickly, and now you can find Taiwan Ramen and Misen branches all over Nagoya. This dish is best enjoyed if you love a serious kick of spice.
Fun fact: in Taiwan, this style of ramen is actually called Nagoya Ramen!
Another Nagoya favorite is abura soba, a dry noodle dish served without broth. The noodles are topped with nori, ground pork, garlic chives, and katsuobushi, then mixed with each shop’s secret sauce. It’s a simple yet deeply flavorful dish that has captured the hearts of locals.
Popular chains include Fujiyama, Kajiken (now in California), and GINBARE55.
👉 Want to try it at home? Check out Nami’s Abura Soba recipe!
Ebi Fry (エビフライ)
Ebi fry are deep-fried shrimp that are golden and crispy on the outside, yet tender and plump—puri-puri, as the Japanese say. While this dish is available throughout Japan, it is a true specialty of Nagoya. The city has a long history of enjoying shrimp, thanks to Mikawa Bay, one of the best shrimp fishing spots in the country.
You can find ebi fry at izakayas, seafood restaurants, or specialty shops. One favorite spot is Maruha Shokudo, where you can order ebi fry teishoku (set meal) and choose the number of shrimp you want.
The shrimp here are impressive, each about 15 centimeters long, with a crunchy exterior and juicy, tender interior. Served with their original tartar sauce, rice, miso soup, and pickles, this dish is a must-try for anyone who loves shrimp.
Tenmusu (天むす)
Speaking of shrimp, another local specialty is Tenmusu—a rice ball with shrimp tempura. This dish was born at Ganso Tenmusu Senju restaurant, which means “the birthplace of Tenmusu.” The original recipe dates back to the 1950s, when a thoughtful housewife wanted a convenient, satisfying meal for her busy husband. She combined shrimp tempura with the humble onigiri, and tenmusu was born.
The original restaurant is in Tsu City, the capital of Mie Prefecture, but the popularity of Tenmusu has led to several branches opening throughout the Nagoya area. I recommend the dish for a snack or lunch treat!
Nagoya Morning (名古屋モーニング)
Nagoya is also famous for its unique morning meals, said to have originated in Ichinomiya City, just north of Nagoya. While breakfast sets at restaurants aren’t common in other parts of Japan, they are a beloved tradition here.
Across the city, countless small kissaten (coffee shops) open early, serving freshly brewed coffee alongside toast and a hard-boiled egg. A popular variation is Ogura Toast, topped with sweet red bean paste and butter. This combination is a classic in Japanese cuisine, and paired with a cup of coffee, it’s the perfect way to start the day.
Many kissaten are packed with locals, which can feel a little intimidating for first-time visitors. If you prefer a more familiar setting, try Komeda Coffee, a chain that offers the full Nagoya morning experience.
We hope this guide inspires you to explore Nagoya and taste the wonderful food that makes it so special.
Have you sampled any of the dishes in Nagoya? Share your favorite dish or your own foodie experience in the comments below. We can’t wait to read about your adventures.
