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Gourmet / Alcohol Spots in Aichi Area

  • Uotaro Main Shop
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    4.0
    22 Reviews
    Gourmet / Alcohol
    Aichi Pref. Chitagunmihamachou Toyoka Harago 32-1
    A shop and restaurant where you can enjoy an abundance of fresh seafood from Ise Bay and Mikawa Bay. The seafood market area stocks some 400 varieties of seafood and marine products. In addition to buying seafood for home use, there’s also a barbecue area, cafeteria, and stalls serving delicious seafood treats. In the beachside barbecue area, you can grill fish, shellfish, meats, and enjoy dessert as well. The cafeteria has tables and tatami mat seating where you can enjoy a slow and relaxed meal. The market’s food stalls serve a variety of casual dishes you can enjoy on the spot like oysters cooked in the shell.

    魚太郎本店さんでランチして来ました。 平日なので混んでは無くて ノンビリ頂きました。 浜焼の方も年中無休らしく 11月末でしたが浜焼している方達も 居ましたねぇ。

  • atsutahourainoki Honten
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    4.5
    645 Reviews
    Gourmet / Alcohol
    Aichi Pref. Nagoyashi Atsuta-ku Goudochou 503

    10 reasons not to eat Unagi Don in Atsuta Horaiken Honten (the right place) 1. Too far, it took 3,400 yen for taxi from Nagoya Station. As for train, it’s not convenient at all 2. Can’t be book...

  • Ebi Senbei no Sato Mihama Main Shop
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    4.5
    50 Reviews
    Shopping
    Aichi Pref. Chitagunmihamachou Kitagata Kittanagare 52-1
    A direct sale shop for ebi senbei shrimp crackers which is also a popular tourist destination. From a large window in the factory tour area, you can watch as senbei are inspected and bagged. The sales corner is filled with some 40 different products, and you can also try some of them for free. The rest corner serves free tea and coffee. You can also buy squid fried in wine here. In the rest corner, there’s an area where you can try frying your own ebi senbei. The adjoining museum presents the history of ebi senbei.

    It was an unplanned visit but we had great fun trying out the different types prawn crackers and ended up buying heaps of them. Very crispy, light and not salty at all. Great snack for all in the...

  • Chinese Taiwanese Cuisine Misen, Yaba Branch
    Gourmet / Alcohol
    Aichi Pref. Nagoyashi Naka-ku Osu 3-6-3 Ajisen Building
    This Taiwanese restaurant in the Osu district of Naka Ward in Aichi Prefecture's Nagoya City has its honten or main branch in Imaike. The restaurant is the originator of Nagoya's famous Taiwan ramen, a tori-gara (chicken bone) soup base topped full of stir-fried ground meat, garlic chives and chili pepper, and is bustling with tourists as well as regular customers who like spicy food. Coming here with friends or as a couple, gathering around the round tables, and wiping sweat from your brow as you eat is the real charm of this place. Chicken wings covered in secret sauce is one popular menu item.
  • Yamamotoya Souhonke
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    4.0
    53 Reviews
    Gourmet / Alcohol
    Aichi Pref. Nagoyashi Naka-ku Sakae 3-12-19
    This is a well-known udon shop that was established in 1925, and is famous for miso nikomi udon, a dish among Nagoya’s home cooking. Using a dashi soup stock carefully prepared with bonito, shiitake mushroom, and kombu (kelp) combined with secret proportions of soy sauce, mirin, Haccho miso, and light-brown miso, the dish has a mellow taste that is very appealing. The chewy raw udon noodles made with 100% Japanese-grown wheat cooked in a Shigaraki pot is a characteristic of this dish. The menu is listed on the wall and the restaurant interior has a nostalgic ambience.

    Its very special with very good soup but the style of udon may not be acceptable or welcomed by all. We both ordered one special. The staff were very polite and offered one cup of hot green tea and...

  • Koyoan Tokoname Branch
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    4.0
    8 Reviews
    Gourmet / Alcohol
    Aichi Pref. Tokonameshi Sakaemachi 4-87
    This is a famous shop for handmade soba in Tokoname City, Sakae-cho located on the “Yakimono Sanpomichi” or Pottery Path. Fine quality buckwheat produced in Fukui Prefecture's Maruoka is turned into flour every morning with a stone mortar, then kneaded, stretch and cut all by hand. The tsuyu, which they are immensely proud of, has a Tokyo style finish with a salty taste, and the coarse, thin noodles served on a wickerwork tray are popular for their simple taste. The warm, Japanese-style restaurant interior has an ambience that makes it easy even for women to enter by themselves.

    The owner comes in every morning at 8 and makes the soba for the day so it is best to go here before he runs out. His tempura is amazing and he heats the oil just right so it is not oily at all. His...

  • French Okumuratei
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    4.0
    15 Reviews
    Gourmet / Alcohol
    Aichi Pref. Inuyamashi Inuyama Higashikoken 395
    This restaurant in Inuyama City serves up its own original French cuisine. The brightly-colored full course meals which use only local, seasonal ingredients are outstanding, and they are accompanied by a complete collection of wines carefully selected by a sommelier. The lunchtime-only “Chef Mode“ course is quite popular. Narita is located in the remodeled Japanese-style house “Okumura-tei,” which is a registered Tangible Cultural Property, and the old building is full of a relaxed and subtle Japanese ambience. Guests may also enjoy a stroll through the garden which still contains a well.

    Amazing❗️Just Uau‼️The staff,the dishes all verry delicious and well done Staff were extremely educated and nice. 5Stars treatment.

  • Soramame
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    3.5
    22 Reviews
    Gourmet / Alcohol
    Aichi Pref. Nagoyashi Nakamura-ku Meieki 3-17-28
    A Japanese dining restaurant housed in a renovated public bathhouse built in the early Showa period. Soramame has been frequently featured on television. The interior has a modern feel and will put you at ease. At Soramame, you can enjoy creative cuisine made with an abundance of local vegetables. In addition to vegetables dishes, Soramae’s full menu includes charcoal roasted Hida beef and lobster. The kombu stock oden is particularly popular; seasonal vegetables and other ingredients are steeped in a delicious kombu stock to create a superb dish.

    it was a good restaurant for bonenkai since it can accommodate quite a large group. the course menu is innovative. fusion japanese to better describe the menu. ingredients are fresh and premium in...

  • Yamatora
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    3.5
    12 Reviews
    Gourmet / Alcohol
    Aichi Pref. Nagoyashi Nakamura-ku Meieki 3-28-12 Great Nagoya Building Shops & Restaurants 3F
    This izakaya Japanese-style pub offers a selection of local Nagoya specialties. Their popular dishes include richly flavored long-simmered foods in black miso sauce, Makkuro Miso Oden, as well as Miso Kushi Katsu, skewers of fried food dipped in a rich sauce. The Nagoya standard Obanzai is made with locally sourced fresh, seasonal vegetables, fish and more. Their drinks include local sake from Aichi’s famous Chochin Shuzo brewery, and they also have day-drink menu. Their full lunch menu includes meal sets like Fried Shrimp with Beef Tendon in Miso. It’s easy to reach as it’s located inside the Dainagoya Building.

    一人でもとても居心地が良い空間であった。お料理も速やかに運ばれた。まずは味噌おでん、串カツ、地酒長珍が名古屋の絶妙なマリアージュとのことでオーダーしたところ本当に絶品で、しかもリーズナブルで驚いた。長珍のスペックを色々注文し味の変化を楽しんで大満足した。

  • Schon Dool
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    4.5
    53 Reviews
    Gourmet / Alcohol
    Aichi Pref. Handashi Yurakuchou 3-164
    A café which serves pastas and parfaits and which has been featured on television. The café’s pops, made with abundant amounts of seasonal fruits, are particularly popular. The hearty and limited-time only mango parfait features a pile of mango topped with whipped cream. The café’s pastas are so popular several hundred servings are made each day. The café also serves gratins and pizzas and many of the people dining here come all the way from other prefectures.

    An incredibly popular restaurant. The parfait? AWESOME! Only downside is that its TOO popular, usually a long waiting time to get in - so hit it up at a non-peak time

  • Atsuta Houraiken Jingu Branch
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    4.5
    352 Reviews
    Gourmet / Alcohol
    Aichi Pref. Nagoyashi Atsuta-ku Jingu 2-10-26
    A venerable traditional ryotei restaurant which was founded in 1873. The restaurant serves eel cuisine, including hitsumabushi eel on rice, a Nagoya specialty. The restaurant’s a la carte menu includes many dishes made with Aichi seafood. The unagi kaiseki eel course meal requires a reservation. The restaurant also offers a menu of takeout items which can be brought home to enjoy.

    has long been a coals favorite, but recently becoming more popular among foreign tourists. their highlight is Histumabushi (grilled eel mixed with rice), but I also recommend the plain Unadon...

  • Misen Imaike Main Shop
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    4.0
    169 Reviews
    Gourmet / Alcohol
    Aichi Pref. Nagoyashi Chikusa-ku Imaike 1-12-10
    A Taiwanese restaurant which was founded in 1960. The restaurant is famous as the inventor of Taiwan ramen, a renowned local Nagoya dish. In the restaurant’s spacious interior, you can enjoy authentic Taiwanese cuisine. The restaurant’s full menu includes dim sum dishes and full course meals, ensuring everything from individuals to large groups can enjoy a meal here. The restaurant is also easy to find and is situated just outside the exit of the Imaike subway station.

    Taiwan ramen is a Nagoya specialty, and delicious! Kind of a mix between Japanese ramen and Chinese dan dan noodles. The dish was apparently invented at this place. Well worth a try, and only...

  • Menya Hanabi Takabata Main Shop
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    4.0
    65 Reviews
    Gourmet / Alcohol
    Aichi Pref. Nagoyashi Nakagawa-ku Takabata 1-170
    A ramen restaurant frequently featured in various media and which invented Taiwan maze-soba noodles. The restaurant’s signature Taiwan maze-soba are a type of soup-less noodle. The noodles are sticky and slightly sweet, and taste even better when eaten with the spicy Taiwan minced meat on top. The restaurant is visited by large numbers of people seeking this original flavor. The restaurant also offers an abundant variety of other menu items such as shio-soba noodles in a salty broth.

    I ate Taiwan Mazesoba. It is a bowl of ramen without soup. It is served with spicy minced pork, chopped green onion, powderd dry fish, sea weed, and egg on noodle. Before eating, mix all of them...

  • Café Tanaka
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    3.5
    29 Reviews
    Gourmet / Alcohol
    Aichi Pref. Nagoyashi Kita-ku Kamiidanishimachi 2-11-2
    Originally a coffee specialty shop founded in 1963, in addition to a conventional menu of café favorites, Café Tanaka is famous for its sweets created by an in-house pâtissier. The café’s most popular sweets are its special Mont Blanc, seasonal gateau, and baked sweets, offered with a special coffee or cup of select tea served during afternoon tea, weekdays from 1:00 pm. Numbers are limited and preference is given to those who make reservations in advance; accordingly, making a reservation is recommended. A three minute walk from Kami-Iida Station on the Meitetsu Komaki Line.

    Great selection of lunch meals, which was finished by an excellent choice of cakes to die for!! Relaxing decor and ambience and service was very good too.

  • Miya Kishimen Jingu Shop
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    4.0
    138 Reviews
    Gourmet / Alcohol
    Aichi Pref. Nagoyashi Atsuta-ku Jingu 1-1-1 Atsuta Jingu Shrine
    A restaurant located on the grounds of Atsuta-jingu Shrine, one of the three great Jingu shrines. Since it first opened, Miya Kishimen has been dedicated to using only high quality ingredients to create delicious food. The restaurant makes dried noodles, semi-raw noodles, and frozen noodles, making use of different and specifically developed production methods for each. The restaurant’s dried noodles are made using a technology which enables them to be folded which was first developed in Japan. Enjoying the restaurant’s noodles surrounded by refreshing greenery is truly an experience. A six minute walk from JR Jingu-mae Station.

    The portion was average, small portion of pork cutlet. Free japanese tea and water. Chewy noodles and the taste was average too.

  • Ibasho
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    4.0
    63 Reviews
    Gourmet / Alcohol
    Aichi Pref. Nagoyashi Naka-ku Nishiki 3-13-22
    Ibasho serves one of Nagoya’s famous specialties: Hitsumabushi, a dish of chopped kabayaki (slow grilled with a special sauce) eel on rice said to go all the way back to the Taisho period (1912–1926). At Ibasho, when 2 or more customers order the Hitsumabushi it comes out in one big “hitsu” dish, which is apparently the traditional way of serving it. In addition to Hitsumabushi they have other kabayaki eel dishes including rice bowls, and whole long eels. It’s located about five minutes’ walk from subway Higashiyama Line Sakae Station.

    Super traditional, super good and it doesn’t kill your wallet. I highly recommend this place. Nagoya is know for their “shitsumabushi”. This is the place to have it. If you’re in the area this...

  • Spaghetti House Yokoi (Sumiyoshi Main Shop)
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    3.5
    64 Reviews
    Gourmet / Alcohol
    Aichi Pref. Nagoyashi Naka-ku Sakae 3-10-11 Santouville 2F
    Established in 1961, Yokoi is the inventor of ankake spaghetti, a Nagoya specialty. The spicy and rich Yokoi original meat sauce was perfected after much trial and error to create a flavor that would suit the Japanese palate. The most popular ankake spaghetti version on the menu is the Yokoi standard “millacoun” combining milanaise (meat) and country (vegetables). A five minute walk from the Exit 8 of Sakae Station on the Nagoya Municipal Subway.

    My coworkers said that a lot of people(or salary man in japanese) come here for launch. She also said this is nagoya taste so some japanese doesnt like this taste. But, I really love the spaghetti...

  • Aji-dokoro Kano
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    3.5
    36 Reviews
    Gourmet / Alcohol
    Aichi Nagoya-shi Naka-ku Sakae 3-4-110
    A restaurant which lovingly prepares miso-katsu cutlets using choice ingredients in Nagoya, the home of miso-katsu, Kano has been a beloved local favorite for over 50 years. Kano uses soybean miso fermented for three years, homemade panko bread crumbs, and Koshihikari rice sourced from various regions chosen depending on the season. You’ll never forget the flavor once you try one of Kano’s carefully crafted miso-katsu. A three minute walk from Sakae Station on the Nagoya Municipal Subway.

    週末のお昼に行きました。 お店の外は2、3組ほどが待っていた程度だったし、 私たちもそこまで「並んで待ち続けた!」と思うほどではありません。 問題は、お店に案内されてからのことです。 なんと料理が提供されるまで、40分! 提供されたお肉の厚さを見たら、たしかに揚げるのに時間かかるよね、とは思うし、 日頃、自宅で毎日料理をする身に置き換えたら、揚げ物は大変だよね、とも思います。 ただ。その毎日...

  • Sekai-no-Yamachan Main Store
    Gourmet / Alcohol
    Aichi Pref. Nagoyashi Naka-ku Sakae 4-9-6
    The famous dish at Sekai-no-Yamachan is Maboroshi-no-Tebasaki, chicken wings with a taste that has not changed since its founding, and one of the popular aspects of this store is that all of the courses require three hours. Guests can relax and savor their dishes that come with a reasonable price and are very filling. The Miso Kushi Katsu and Miso Uzura (quail) Tamago Fry on the grand menu are also popular and many repeaters come back for them. It is approximately 10 minutes from Sakaemachi Station on the underground Meijo Line.
  • Torikai Sohonke (Nagoya Station West Exit Shop)
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    4.0
    46 Reviews
    Gourmet / Alcohol
    Aichi Pref. Nagoyashi Nakamura-ku Noritake 1-7-15
    Torikai focuses on local products for local consumption, and so uses Nagoya’s famous Cochin chicken, one of Japan’s most famous breeds, as well as others like Mikawa Akadori. They offer carefully cooked dishes, including of course the standard yakitori grilled skewers, as well as their award winning Kodawari no Tebasaki wings, and Nagoya Kochin Oyakodon chicken and egg rice bowls. It’s located five minutes’ walk from JR Nagoya Station.

    Nagoya cochin is good, but you have to pay780yan as tip. The problem is,they didnt tell you untill the payment. They said its a Japanese rule. Even though you should have told the customer aboyt...

Aichi Areas

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Aichi is a prefecture of great natural beauty with Nagoya city at its heart, a busy hub home to a labyrinth of underground shops and the 17th-century Nagoya Castle. Castles are easy to find in this history-rich prefecture, but the highlight for history buffs has to be the Museum Meiji-mura, where preserved buildings from the turn of the 20th century are displayed in all their grandeur in an outdoor museum.

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