Tebasaki is seasoned fried chicken wings, and they are better than any wings you’ve had before. Lighter than American-style wings but with enough spice to go perfect with a cold drink, you should find a Nagoya native to teach you the real way of eating tebasaki: pulling all the meat off in one bite.
Luckily, Sekai no Yama-chan is here for you. Based in Nagoya, they have multiple stores around Tokyo, including in Ikebukuro, Shinjuku, and Akihabara.
Nagoya miso is thick, red, and sweet. For the sweetness is a nice contrast to the salty oiliness of the fried pork, and it’s one of Nagoya’s representative dishes.
Yabaton is well-known for their miso katsu, and deservedly so. There are shops in Ginza as well as Tokyo Station.
Hitsumabushi is grilled eel on rice, but Nagoya chefs grill the eel without first steaming it, which is how it differs from traditional unadon. There’s also stages to eating it: first as-is, then with toppings, then finally as ochazuke.
Hitsumabushi Bincho in Ginza is the sister branch to the one in Nagoya, and one of the very few places in Tokyo you can get authentic hitsumabushi. Being as it’s in Ginza it’s a little on the pricier side, but it’s worth it.
While this dish didn’t actually originate in Nagoya, the city has taken it as its own because of how the shrimp resemble the golden dragons, the shakuhachi, that sit atop Nagoya Castle. They even pronounce it differently — “ebi furyaa”.
You can find ebi fry almost anywhere, so why not try Katsuya? A popular chain with reasonable prices, the sets are large and guaranteed to keep you full for hours.
Miso Nikomi Udon
As noted with the miso katsu, Nagoya loves its miso. This dish is no exception, made with salty haccho-miso made from red beans and no rice malt. There are a wide variety of toppings, from chicken to mochi.
Miso Niko Min, located near the Hongo Sanchome station, specializes in miso nikomi udon. The prices are reasonable and the noodles are even made by hand.
Kishimen is a broad, flat type of udon noodle. While there are many theories as to where the name came from, the touch of sweetness in the broth makes everyone agree that it’s delicious no matter what its history.