Curry udon – Curry udon noodles are a Nagoya specialty. So much so that restaurants compete to see who can come up with the best curry roux. The curry roux is mixed with chicken broth and Japanese soup stock, then poured over udon noodles.
Hitsumabushi (Grilled eel on rice) – Nagoya's style of cooking eel involves slitting it open along the belly then grilling it whole. The dish is divided into four portions and comes with condiments as well as a broth, which is poured over it.
Kishimen (Flat noodle) – Kishimen are broad, flat noodles served with a broth that features a touch of sweet sake seasoning. Dried bonito shavings are tossed on the dish before serving.
Miso-katsu (Pork cutlet with miso sauce) – What makes Nagoya's miso unique is the use of dark-colored soybeans. In this dish, the aka-miso (red bean paste) is made into thick sauce by adding broth and seasonings then poured over a pork cutlet.
Miso nikomi (Noodles in miso broth) – The base is clear soup made with a stock of dried bonito, shiitake mushroom, kombu kelp and other ingredients, and the soup is seasoned with thick soy sauce and sweet sake. What is special about the Nagoya style is the use of hatcho-miso, the salty red miso paste made only from beans without using koji rice malt.
Ogura toast (Red bean paste on toast) – Thickly sliced and toasted bread is dabbed with margarine or butter, then topped with ogura-an -- sweet red bean paste. It's a popular snack at Nagoya coffee shops.
Taiwan ramen – Ground pork, Chinese chives, green onions and bean sprouts are seasoned with red peppers and other spices, fried, then placed on boiled ramen noodles in a soy sauce-based soup. Though the name suggests it comes from Taiwan, it was actually born in Nagoya.
Tebasaki (Fried chicken) – Tebasaki is so much more than just deep-fried chicken wings. The wings are seasoned then fried without batter. They're basted with sauce on both sides while being turned, seasoned with salt and pepper, and coated with white sesame seeds.