Hitsumabushi, miso cutlet, miso stewed udon...Nagoya, do you know everything?

According to the Nagoya Mushroom Promotion Council, "Nagoya Mushroom" is not a word that is used only for the cuisine of Nagoya City, but refers to the local cuisine of a wide area from Aichi Prefecture to the Tokai region.Purpose of sightseeing in Nagoya1Currently, all of the dishes introduced as “Nagoya-shi” by the Nagoya-Yashima Dissemination Promotion Council are22menu.Starting with hitsumabushi, miso katsu, and miso nikomi udon, there are a wide variety of dishes from Japanese, Western, Chinese, and local cuisine to Japanese sweets and cafe menus, such as ankake spa, tenmusu, Taiwanese ramen, and Ogura toast.“Oni Manju”, a steamed bun made with sweet potatoes, and “Taiwan Mazesoba”, an evolution of Taiwanese ramen, are also one of the menu items that can be counted in Nagoya Meshi.Nagoya's food culture is so rich and "super" unique that it would be difficult to cover it all in a single trip to Nagoya.

Reference source: Nagoya City Official Website　https://nagoya-meshi.jp/

A new taste of Nagoya cochin x Hatcho miso.Evolutionary oyakodon that was not likely

B1F ｜ Nagoya Cochin Parent-Child Bowl Rooster Shimizu

Nagoya Cochin is a brand chicken that Nagoya is proud of nationwide. [Nagoya Cochin Oyakodon Tori Shimizu] is an evolutionary oyakodon that adds depth to the taste with chicken tsukudani made from Nagoya Cochin, eggs from Nagoya Cochin, and a special spicy miso sauce made from Haccho miso. is listed on the signboard menu.Hatcho miso is used as a base on the table.2There are a variety of sauces available, so you can adjust the flavor to your liking. It is no exaggeration to say that the unlikely idea of ​​``combining Haccho miso with oyakodon'' gave birth to a new kind of goya miso.

"Nagoya Cochin Oyakodon", a set of soup and salad (1,580circle).Tori Shimizu no Tebasaki, perfect as an accompaniment to sake (1Our300Yen) is also a representative menu of Nagoya Meshi.

A beautiful "light" shines.Tamari soy sauce and mirin from Aichi Prefecture are the decisive factors in the deliciousness of hitsumabushi.

3F ｜ Hitsumabushi Nagoya Bicho

Tamari soy sauce unique to Nagoya and mirin from Aichi Prefecture are used for the sauce.The eel of [Hitsumabushi Nagoya Bincho], which is carefully grilled by a craftsman with exquisite heat, is characterized by a beautiful appetizing "teriyaki".Hitsumabushi in Nagoya3,850yen.First, leave it as it is, then add wasabi and green onions, and finally pour the dashi stock over it to make ochazuke.3You can fully enjoy the culture of "Hitsumabushi", which has two ways to enjoy it.In addition, the ``Special hitsumabushi'' (6,450Yen), you can immerse yourself in the ultimate luxury. Hitsumabushi is best eaten in its hometown of Nagoya.

"Hitsumabushi" with soup and pickles (3,850Circle).

Miso for chicken cutlet too.Be sure to try the rare lunch-only "Kinso-dori Miso Cutlet"

3F ｜ Naniwa Robata Octagon

[Naniwa Robata Hakkaku]'s lunch-only menu item, "Miso Katsu," is not a pork cutlet, but a chicken cutlet.This is a special menu using the branded chicken "Kinso-dori" raised by the company that produces Nagoya Cochin with its know-how.Crispy fried chicken cutlet topped with rich sweet and salty miso sauce.Of course, Nagoya people don't feel uncomfortable even if they have miso sauce with chicken cutlet.After all, miso is used for cutlet.Because it uses breast meat, even the thick sauce is light, so some people may prefer this over tonkatsu.

"Kinso-dori no Miso Katsu", which is limited to lunch and comes with a side dish, pickles, and miso soup (950Circle).

It goes well with rice as well as sake. "Miso Oden" that can be the main dish of the "set meal"

3F ｜ Yamatora

Nagoya's oden isn't eaten with miso, but it is simmered in miso.Doteni. [Yamatora]'s "Miso Oden" has a presence that can be said to be a symbol of that.Special red miso mixed with sesame seeds, eggs, sugar, and beef tendon stock are slowly simmered in a large copper pot. You can enjoy it as a set meal.Oden consists of daikon radish, egg, chikuwa and konnyaku.4Assorted varieties.Because it is miso oden, it goes well with rice.

As you can see, the taste is stained. "Miso Oden set meal" (1,000Circle).

"Taiwanese ramen" does not exist in Taiwan.Completely original from [Misen] in Nagoya

3F｜Misen

Despite the name “Taiwan ramen,” it originated in Nagoya, not in Taiwan.Its roots are [Misen]'s "Taiwan ramen," which is spicy as you can tell from its appearance.It's spicy, but it's delicious.The “special minced meat” with a large amount of coarsely chopped chili peppers and garlic and the umami of chicken stock are intertwined, creating an endless loop where chopsticks won’t stop.It's a menu that can be ordered at any time of the day or night, so it's recommended not only for lunch, but also for drinking.If you want it less spicy, don't forget to order "American" when ordering.

"Taiwan ramen" (800Yen) is a completely original menu of [Misen].It's become so popular that if you go to Nagoya, you won't be able to leave without eating it.