Written by hand, not generated. Dishes, markets, timing and prices for Nagoya.
Nagoya cooks with a lot of red bean miso, which makes its sauces and broths dark and faintly sweet. The local menu is clearly codified as "Nagoya meshi", and the city keeps its morning service habit: order coffee early and toast comes with it.
Grilled eel chopped over rice, eaten in three set stages — plain, with condiments, then with broth poured over.
Pork cutlet under a red miso sauce, far darker and sweeter than the usual dressing.
Fried chicken wings glazed sweet-salty and dusted with pepper. Drinking food.
Udon simmered in miso broth and served in the earthenware pot. The noodles stay firm.
Toast with butter and sweet red bean paste, usually served alongside morning coffee.
A covered arcade dense with snacks and inexpensive restaurants.
The downtown core, with department stores and underground arcades.
A dining complex linked to the station, gathering the local specialities.
Where the long-running eel restaurants are.
Quieter lanes of cafes and independent shops.
What it costs — Hitsumabushi runs JPY 4,000-6,000, miso katsu JPY 1,200-1,800, and miso udon JPY 1,000-1,400.
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