Situated in the very center of Japan, Nagoya is widely recognized as a major hub for tourism and business. Yet beyond its metropolitan appeal lies a rich, distinctive food culture that sets it apart from other Japanese cities. Among its many culinary specialties, three dishes stand out as true local icons—Hitsumabushi, Miso Katsu, and Tebasaki. Each is a must-try for anyone visiting the city. Even within a short stay, following a well-planned gourmet route allows you to savor the soul of Nagoya through all five senses.

First on the list is Hitsumabushi—a Nagoya-style grilled eel dish served over rice. What makes it unique is the way it’s eaten in three stages: first, taste the eel and rice as-is; next, add condiments like wasabi, green onions, and nori; and finally, pour a savory broth over the top for an ochazuke finish. In long-established eel restaurants, the aroma of expertly grilled eel fills the air, and each bite reveals a rich blend of smoky flavor and melt-in-your-mouth tenderness. Popular spots in the Meieki and Sakae districts often have long queues, but the experience is undeniably worth the wait.

Next comes Miso Katsu, Nagoya’s bold reinterpretation of the classic pork cutlet. Here, tonkatsu is generously topped with a thick, savory-sweet sauce made from Hatcho miso, a robust red miso that originates in the region. The combination may be surprising at first, but it quickly becomes addictive. The rich miso glaze and juicy pork create a perfect harmony of flavor that pairs beautifully with rice. Whether served in a set meal, as a rice bowl, or even in sandwich form, Miso Katsu offers versatility and depth.

Now known across Japan as a Nagoya specialty, Tebasaki—seasoned chicken wings—offers a surprisingly diverse experience depending on where you try them. Some versions are deep-fried to a crisp and dipped in a sweet glaze, others are spiced with a bold kick, while salt-based varieties highlight the natural umami of the meat. The joy lies in comparing the different styles to suit your preference. In local izakayas, pairing Tebasaki with a cold beer is a beloved tradition—often shared among friends in lively, welcoming settings.

Between your main culinary stops, don’t overlook Nagoya’s beloved light bites like Ogura Toast (thick toast with sweet red bean paste), Kishimen (flat, smooth udon noodles), and Tenmusu (rice balls filled with shrimp tempura). Nagoya is also famous for its unique “morning set” culture—at many cafés, a simple cup of coffee comes with complimentary toast and a boiled egg, making every morning feel like a warm welcome from the locals.

Nagoya’s cuisine is unapologetically rich and full of character, yet it retains a comforting, almost nostalgic warmth. While it may be difficult to try every dish in one trip, a two-night, three-day stay offers enough time to enjoy the city’s major specialties at a relaxed pace. In Nagoya, food isn’t just part of the journey—it is the destination. Through taste, aroma, and local atmosphere, you’ll come to understand the essence of this proud, flavorful city.