When it comes to travel, tasting local cuisine is always something on our to-do lists. That’s why Nagoya, famous for their local delicacies, is one of Japan’s most exciting cities to visit. Here are some of the best of the city’s local dishes that can’t be missed when visiting Nagoya.

Unagi hitsumabushi (chopped eel over rice)

Unadon, or eel rice bowl, is a staple food all over Japan. You know, the long slices of eel carefully placed on a bed of steamed rice. Well, forget about that. The Nagoya unagi hitsumabushi is a very particular way of serving eel on rice. You get the usual bowl of rice but with the eel chopped over. To not look like a total fool in the restaurant, you should taste the divine eel as it is. And then, add chopped green onions and wasabi to elevate the flavours of the two. Now you’re ready to pour over the fish broth and enjoy whatever you have left of your eel.

You can find us eating unagi hitsumabushi at Atsuta Horaiken, which is a hitsumabushi restaurant that opened in 1873. Just drop off at Temmacho station.

Miso nikomi udon (soybean paste stew with wheat flour noodles)

You can slurp on udon noodles anywhere in Japan, but miso udon is native to Nagoya and hard to find anywhere else. The noodles in miso nikomi udon are more al dente than usual, which can be surprising to people trying the savoury soup for the first time. There was no mistake in the kitchen — that’s just how they are served.

Miso nikomi udon Photographer: Hiroaki Sakuma

Our favourite miso nikomi udon is at Yamamotoya.

Misokatsu (pork cutlet with soybean paste)

Bored of the typical vinegary katsu dressing? That tangy flavour is Worcestershire sauce, which is the main ingredient in the sauce outside Nagoya. Misokatsu is a deep-fried, breaded pork cutlet served with, not surprisingly, miso sauce. The sauce goes great with rice, and even when you have finished the pork, you will lick your plate clean because of this magical sauce.

Rally your foodie friends and head to Yabaton. It was established in 1947 which means they know how to make misokatsu.

Tebasaki (spicy chicken wings)

Japanese for buffalo wings; not really, but it could be. Because tebasaki is spicy, seasoned chicken wings that are so tasty that you don’t miss the blue cheese sauce. The crispy wings were created at the Furaibo and popularised by Sekai no Yama-chan restaurant. Now everyone in Japan, not only in Nagoya, knows tebasaki. And rightfully so.

Miso nikomi udon Photographer: Hiroaki Sakuma

There are two tebasaki restaurants in Nagoya that we love visiting. Furaibo, established in 1963, is the inventor of tebasaki. Sekai no Yama-chan is different, but equally delicious. Why not try them both?

We are just scratching the surface of Nagoya ryori. On your next trip to Japan, try these, but try everything else. That’s how you find your favourite.