Nagoya Local Food Guide: 36 Best Restaurants to Try Iconic Nagoya Cuisine

The specialty here is “Maboroshi no Tebasaki,” deep-fried chicken wings seasoned with an addictive combo of spicy, aromatic “Maboroshi no Pepper” and a secret sauce.
The punchy, peppery flavor goes perfectly with beer, and the wings disappear from the plate in no time, just like a “phantom.”
They’re double-fried for extra flavor, which makes the skin crispy while the meat stays juicy.

“Tebasaki karaage” are deep-fried chicken wings seasoned with sauce, pepper, and other spices. It’s a classic izakaya dish and a local soul food in Nagoya.
The originator of this “tebasaki karaage” is Furai Bo, an izakaya chain based mainly in Aichi Prefecture.
The founder created “Tarzan-yaki,” a dish of fried half chicken basted with a secret sauce and grilled.
When they tried that sauce on chicken wings, it turned out to be a perfect match and became the restaurant’s signature dish.

This chicken specialty restaurant serves dishes made with “Nagoya Cochin,” a premium local chicken breed Aichi is proud of.
The Meieki West Exit branch is in a great location, just steps from the Shinkansen exit at Nagoya Station. You can enjoy Nagoya Cochin dishes here in an izakaya-style setting.
The aroma of binchotan charcoal fills the restaurant, which bustles with office workers stopping by after work.
The top recommendation is the local Nagoya favorite, “fried tebasaki chicken wings,” crispy fried and seasoned with a spicy sauce, pepper, and other spices.

Founded in 1873 in the temple town by Atsuta Jingu Shrine, this is the birthplace of Nagoya’s famous eel dish, hitsumabushi.
Hitsumabushi is grilled eel finely chopped and placed over rice in a container called an “ohitsu.” The name is a registered trademark of Atsuta Horaiken.
Fresh eel is grilled over binchotan charcoal until the skin is crispy and the meat is fluffy. A secret sauce passed down through generations adds even more flavor.

Located near Nagoya Castle, “Shirakawa Joshin Main Restaurant” is a long-established spot known for hitsumabushi.
Hitsumabushi is Nagoya’s specialty. Grilled eel is cut into strips and served over rice.
Shirakawa uses carefully selected eel that best suits each season, grilled with a secret sauce that has been used for decades. The outside is crisp and fragrant, while the inside stays soft and fluffy.

An eel restaurant in Nagoya, Aichi Prefecture. It opened in 1995 and was listed in the Michelin Guide in just 25 years. It is known as one of Nagoya’s top restaurants.
They use “ao-unagi,” which is more than 30% larger than standard eel.
This eel is rich and fatty with an intense umami flavor. It is slowly grilled over charcoal at approx 1,000°C, which makes the outside crispy and fragrant while the inside stays fluffy and melt-in-your-mouth tender. You can fully enjoy the natural umami of eel together with its rich aroma.

A long-established restaurant founded in 1949. It is known as the birthplace of miso katsudon.
When it first opened, it mainly served kaiseki cuisine. Miso katsudon began as a lunch-only dish. There used to be a movie theater nearby, and the dish was loved by silver-screen stars who came for stage greetings.
The rich miso sauce, the heart of the restaurant, has been topped up and passed down through the generations, giving it a deep, complex flavor.

A famous spot for Nagoya’s specialty “misokatsu,” founded in 1947.
You can enjoy tonkatsu generously topped with a sauce made from natural-brewed soybean miso from Aichi, aged for a year and a half.
The pork is high-quality meat from southern Kyushu. It is tender with a natural sweetness. The most popular item is the “Waraji Tonkatsu,” which is Approx 22 cm long.

Located in the Esca underground mall just steps from the Shinkansen ticket gates at Nagoya Station, this spot is easy to drop by right before you board the train.
They carefully trim the pork, then tenderize it with a knife so the meat stays soft and juicy. The original miso sauce is rich but not too heavy.
The most popular choice is the “Miso Katsu Set Meal,” which comes with miso katsu, soba, rice, miso soup, and pickles.

The Kusanagi Plaza opened in 2021 near the second torii gate in the central area of the Atsuta Jingu grounds, one of Japan’s three major shrines.
Walking paths have been laid out around a pond, making it a popular relaxing spot for visitors.
Miya Kishimen Jingu Branch, which started at Atsuta Jingu and had long operated in the shrine grounds, was renovated to coincide with the completion of the plaza.

A kishimen restaurant directly run by a noodle maker founded in 1890.
They only use freshly made noodles delivered straight from their own factory every morning.
For the wheat, they carefully select Japanese brands ideal for noodle making, such as “Kinua kari” from Aichi and “Ayahikari” from Mie.
They also prepare the dough using mild soft water. Every ingredient is chosen to bring out the best flavor in the noodles.

A casual spot where you can enjoy Nagoya’s local specialty “kishimen” right on the concourse inside Nagoya Station.
It’s close to the Shinkansen ticket gates, so it’s also a good place to stop by just before you leave Nagoya.
The key to the flavor is the broth, made with dried bonito and mackerel flakes, combined with tamari soy sauce for a rich yet refreshing taste.
The noodles are made by Yoshida Mengyo, a long-established noodle maker founded in 1890, using only carefully selected Japanese wheat flour and salt.

A long-established restaurant specializing in Nagoya’s famous miso nikomi udon, where the noodles are simmered in a broth based on bean miso.
They blend white miso into hatcho miso from Kakukyu Hatcho Miso in Okazaki, Aichi Prefecture, and combine it with a clear broth made from kombu kelp, dried bonito, and shiitake mushrooms. The noodles are made without any salt, giving them a firm, springy texture with a satisfying bite.

Nikomi no Takara has kept the same flavor since 1964 and is the only restaurant in Osu, Nagoya City, that specializes in miso nikomi udon.
The most popular set is the Nikomi Teishoku, which includes miso nikomi udon, rice, and pickles.
Many people enjoy pouring the rich miso nikomi over the rice.
There are also set meals with miso nikomi udon topped with tempura, egg, or rice cakes, so you can choose what you like.
Relax and enjoy your meal in the calm, Japanese-style interior.

Founded in 1967, this long‑standing misonikomi udon specialty restaurant is loved by locals.
The broth is their original blend made with ingredients like dried bonito and muroaji. It has a rich flavor yet a clean, light aftertaste that you won’t get tired of. The handmade flat noodles are nice and springy with a chewy texture.
It’s also great that it comes with plenty of toppings like thick‑cut green onions, shrimp tempura, and chicken.
They also serve soy sauce–based stewed udon, so even those who don’t like miso can enjoy it.

This restaurant is known for freshly fried ebi fry made with natural shrimp.
The “Ebidote Kushi,” which you dip into a special hatcho miso–based sauce, is the origin of the restaurant’s name and offers a way of eating you can only experience here.
Their 35 cm natural jumbo ebi fry is also a specialty. The wrapper for the disposable chopsticks doubles as a ruler, and when you open it, you can measure 35 cm, so give it a try and check just how big it is.

A specialty tonkatsu restaurant founded in 1945. It is famous for miso katsu, a local Nagoya favorite where tonkatsu is served with a rich miso sauce on top.
The secret miso sauce has been carefully added to and simmered for over 77 years. It is packed with deep umami flavor.
You can also enjoy many uniquely Nagoya-style dishes. One example is the “Nagoya Specialty Shachihoko-don,” inspired by the golden shachihoko figures gleaming on the roof of Nagoya Castle.

A long‑established live seafood restaurant loved by locals. It is on the 8th floor of LACHIC, a large shopping complex in central Nagoya, Aichi Prefecture.
Seasonal seafood is shipped directly from Toyohama Market in Minamichita, where the main restaurant is located. The fish are all freshly caught that morning. You can even choose a fish from the tank and have it cooked on the spot.
The signature dish is deep‑fried shrimp. Aichi Prefecture is one of Japan’s top shrimp‑producing areas, and here you can enjoy jumbo‑size fried shrimp.

A well‑known curry udon restaurant in ESCA, the underground shopping street at Nagoya Station.
It is right outside the ticket gates in a very convenient location. Many people visit every day in search of the same flavor that has been loved since the restaurant opened in 1987.
Wakashachiya’s specialty curry udon uses a secret curry powder. The roux is made with a unique blend of several spices and has a rich, aromatic flavor.

A curry udon specialty restaurant with locations in Nagoya and Tokyo.
Wink Aichi is directly connected to Nagoya Station via an underground passage, so it’s easy to get to.
Their signature dish is curry udon made with curry sauce finished with more than 30 kinds of spices and an original Japanese-style broth.
The flat noodles have a smooth texture with pleasant elasticity and chew. The classic “Senkichi Curry Udon” is made with Japanese-style broth and milk for a rich, creamy flavor.

Opened in 1976, Curry Udon Shachinoya is a long‑loved local favorite.
The retro interior has a classic Showa-era feel. It’s a warm, relaxing space where you can enjoy your meal at ease.
Rich curry made from chicken bones, aromatic vegetables, katsuobushi broth, and several curry spices pairs perfectly with firm, springy udon. It’s generously topped with pork, deep-fried tofu, green onions, and fish cake, making it very satisfying.
One of the most popular dishes is the Katsu Curry Udon. The freshly fried pork cutlet soaked in spicy curry is outstanding.

A long-standing patisserie and café that started in 1949 as a wholesale confectionery business.
Inside, the retro, relaxed space feels very welcoming.
Around 30 kinds of small cakes are always on display, from classic shortcake to seasonal limited-time creations loaded with fresh fruit.
Of course, Nagoya’s specialty ogura toast is one of the most popular items.

A café standing in Shikemichi, a historic merchants’ district built when Nagoya Castle was constructed, where rows of white‑walled storehouses create a distinctive streetscape.
The interior, including a tower‑like loft area, was designed in the style of Japan’s classic Showa‑era cafés and is photogenic from any angle.
There is also a good selection of light meals, such as Nagoya’s famous “ogura toast,” thick toast generously topped with homemade sweet bean paste.

A café Approx 15 minutes on foot from Nagoya Station, located on the first floor of a renovated elementary school.
Inside, it has a modern café vibe, but you can still feel the atmosphere of a school classroom.
They offer not only drinks like coffee made with organic ingredients, but also a great selection of food.
Among them, the “Ogura Toast” on the morning menu is especially popular.
Its signature touch is a cute smiley face drawn in butter on top of the ogura sweet bean paste.
They use ogura bean paste with a lower sugar content, giving it a gentle, delicate flavor.

A popular restaurant where you can enjoy authentic Taiwanese dishes. Among the many items on the menu, the “Taiwan Ramen,” made by stir-frying minced pork with chili peppers and garlic for a spicy kick and combining it with chicken broth, has become the restaurant’s signature dish.
The throat-catching heat is nothing short of shocking. Yet you can still taste the rich flavor of the soup, and you’ll find yourself finishing the bowl before you know it.

A popular ramen chain with branches mainly in Nagoya, Aichi Prefecture.
The Nishiki branch is in Nagoya’s top entertainment district known as “Kinsan” and stays open late into the night.
Fuji Ichiban ramen is based on simple, classic flavors and has been loved by people of all ages for over 40 years.
Their Nagoya specialty “Taiwan Ramen,” topped with stir-fried minced pork and garlic chives cooked with chili peppers and garlic, is also very popular. The soy sauce-based broth gains extra richness and heat from the minced pork, creating a bold, full-bodied flavor.

Okata Ozone is located in Nagoya’s Kita Ward.
They serve three types of Taiwan Ramen: soy sauce-based, salt-based, and miso-based. The house specialty “Okata Taiwan Ramen” is especially popular and uses a miso-based broth.
They also offer plenty of side dishes like fried chicken, gyoza, and fried rice.
One of the charms is that you can enjoy your favorite dishes together with Taiwan Ramen.
The side dishes are generous in size, so they are great for sharing with friends or family.

“Spaghetti House Yokoi” is famous as the go-to place for ankake spaghetti.
They use plenty of vegetables and meat, and take over a week to make their original peppery sauce. That’s the secret to its great flavor.
Enjoy extra-thick 2.2 mm pasta, thoroughly coated in the rich, thick sauce.
There are many kinds of toppings and an enormous number of menu combinations, so you might have a hard time choosing.

Spaghetti House So-re is known as the birthplace of ankake spaghetti, and it’s packed with customers every day.
The menu is varied. The signature “So-re,” which shares the shop’s name, is topped with egg and red sausages.
Other dishes include “Milanese” with sausages and ham, “Country” with lots of vegetables for a lighter option, and plates topped with fried shrimp or pork cutlets.
Every dish comes on a large plate with a generous serving of noodles and toppings. The portions are impressive.

Located in Aichi Prefecture, Karametei Issha is a long-established restaurant known as the one that named Nagoya’s iconic “ankake spaghetti.”
Since opening in 1979, it’s been a long-time favorite among locals.
Its signature ankake sauce is the result of years of refinement. Tomatoes, carrots, potatoes, onions, and more are slowly simmered over 2 days for a rich, deep flavor.
You can choose from the classic “Standard” sauce and the lighter “Japanese-style ankake dashi.”

This Nagoya Cochin specialty restaurant has been in business since 1953. It’s a 3-minute walk from the station and its stately sukiya-style exterior really stands out.
Inside, there are both tatami and table seating. All seats are in private rooms, so you can relax without worrying about those around you.
The restaurant uses “purebred Nagoya Cochin,” considered the most premium type.
You can enjoy Nagoya Cochin to the fullest with course meals featuring hot pots made with robust Hatcho miso, nourishing chicken hot pots, and kaiseki-style meals.

Located in Sakae, one of Nagoya’s main downtown areas, Torisei is a Nagoya Cochin specialty restaurant.
The must-try item is the Nagoya Cochin “kushiyaki” skewers. Grilled over binchotan charcoal, the outside is crisp while the inside stays juicy and full of flavor.
There are four kinds of secret sauce: sweet, spicy, extra spicy, and miso. You can also opt for simple salt-grilled skewers.
They thoughtfully serve each skewer fresh off the grill, one by one.

Yakitori Senkame is a yakitori restaurant in Sakae, central Nagoya, where you can enjoy Nagoya Cochin at reasonable prices.
Various parts of Nagoya Cochin are carefully grilled over charcoal. You can experience different textures and flavors depending on the cut.
One of the most popular items is the “kawa” (skin), which is crispy yet pleasantly chewy.
You’ll also want to try their specialty “chochin,” made from the chicken’s ovary and served as yakitori.

A long‑standing izakaya that began in 1949 as a food stall on Hirokoji-dori, Nagoya’s main street.
The counter seats on the first floor still give off a food‑stall vibe and have a lot of character.
The must‑try specialty here is dote-yaki (miso oden). There is a wide variety of ingredients, such as tofu, konnyaku, egg, taro, and beef tendon. The daikon, slowly simmered for Approx 10 days, is especially outstanding and pairs well with both beer and sake.

A Japanese-style bar where you can enjoy Nagoya’s famous miso oden in a stylish setting.
It sits along Hisaya-odori, one of Nagoya’s main streets. The retro, atmospheric exterior reminiscent of a traditional Kyoto townhouse really stands out.
The owner is a sommelier who honed their skills at French restaurants and wine bars. You can enjoy the slightly unexpected pairing of miso oden and wine.

Yamatora, near Nagoya Station, is an izakaya where you can fully enjoy Nagoya’s local flavors.
The open kitchen fills the space with savory aromas that really whet your appetite.
The signature miso oden features a deep flavor, created by slowly simmering red miso with beef tendon.
You can order assorted plates of four or six kinds and try ingredients like daikon and egg.
The kushikatsu are excellent too. The breading wrapped around the pork is fried to a crisp and is irresistible. You can enjoy the kushikatsu with miso sauce or Hinotori Sauce, a local favorite.