“Hitsumabushi” is made of thinly sliced eel grilled in “kabayaki” style on rice served in a “hitsu” [small bowl]. The key concept to “Hitsumabushi” is that it is eaten in four individual steps by dividing the eel and rice in quarters. First bowl, a normal bowl of rice is served with grilled eel resting on top. Second bowl is served with wasabi, nori, and other condiments are added on top to create a different flavor, third bowl is served with green tea or “dashi” [broth] to the remaining rice and eel for a whole different flavor again. Finally, enjoy the last bowl of “Hitsumabushi” in the favorite style of three. “Hitsumabushi” is highly recommended, because three different flavors are enjoyed in a single meal.

Miso-Nikomi Udon is made by simmering soybean miso [red miso] with bonito flakes, shiitake mushrooms, kelp, and other “dashi” [broth] in an earthenware pot for one person. This type of udon is distinguished by being firmer than other udon noodles and simmered with various ingredients such as chicken, vegetables, and eggs. This hearty, warming dish is best eaten by removing the pot lid, scooping some udon, meat, and vegetables onto your plate to let it cool down a bit before enjoying the meal.

“Miso Katsu” is a dish of tonkatsu covered in sauce derived from soybean miso. The sauce comes in many versions depending on the restaurant and may include sugar and broth in addition to the soybean miso. The sweet miso-based sauce perfectly complements the crispy pork cutlet and makes a quite addictive flavor.

“Tebasaki” is deep-fried chicken wings. The wings are deep-fried without breading or batter and are coated with a tangy sauce with finishing touches of spices and sesame seeds. Enjoy “Tebasaki” at any izakaya in Nagoya region, and department stores and delicatessens for take-aways.

“Ten-Musu” is a bite-sized onigiri rice ball wrapped with nori and filled with deep-fried tempura shrimp. “Ten-Musu” is famous as one of the “Nagoya Meshi”, in fact originating in Tsu City of Mie Prefecture. The combination of seasoned plump shrimp, crispy batter, and fluffy rice makes for a true harmony of flavors.

Famous “Morning Service” of Nagoya are served with an order coffee or another beverage during the morning hour menu items such as toast or boiled eggs free-of-charge. This unique service is served in Aichi and neighboring prefectures. Some coffee shops serve salad, fruits, or even udon as the part of the “morning service”. If staying in the Nagoya region, having breakfast at a “kissaten” in the morning to take advantage of this special service is highly recommended!

“Ogura toast” is a signatory “Nagoya Meshi” food enjoyed at a “kissaten”. Made by spreading ogura-an [red bean paste] on toast or in a sandwich. Ogura-an is made by mixing sweetened “Dainagon” [red] beans, with koshi-an [smooth bean paste] made from boiled azuki [red] beans strained to a smooth texture. This touch of care makes a more luxurious, velvety red bean paste. Each “kissaten” has own distinctive style of “Ogura toast”, of the thickness of the bread, toasting method, sweet bean paste, or topping used, such as butter, margarine, ice cream, fruit, fresh cream, and more.