What to eat in Nagoya (Aichi) now
Surrounded by Ise and Mikawa bays, known for island octopus and pufferfish, and grilled eel.
Ise Bay and Mikawa Bay, the Chita Peninsula and the islands of Shinojima and Himakajima
Open UmamiHop โToday's picks for where you are, a help card to show the chef, and a menu translator. Free to use.In season in October
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Shirasu rice bowl (baby sardines)
Baby sardines from Ise Bay, usually boiled (kamaage). On lucky days you may find them raw (nama-shirasu).
- Season
- Apr โ Nov
- Best
- Apr โ May, Sep โ Oct
- Where
- Shinojima and Morozaki
Show the staff: ใใใไธผ
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Mikawa Bay swimming crab
Autumn crab from Mikawa Bay, simply boiled or in miso soup.
- Season
- Sep โ Dec
- Best
- Oct โ Nov
Show the staff: ไธๆฒณๆนพใฎใใใใใซ
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Hitsumabushi (grilled eel over rice, three ways)
Nagoya's signature eel dish, eaten three ways: plain, with condiments, then with broth. Especially popular in midsummer.
- Season
- All year
- Best
- Jul โ Aug
Show the staff: ใฒใคใพใถใ
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Himakajima octopus
The specialty of Himakajima, the 'octopus island'. Try a whole boiled octopus, sashimi, or octopus rice.
- Season
- May โ Oct
- Best
- Jul โ Aug
- Where
- Himakajima and Shinojima islands (by ferry from the tip of the Chita Peninsula)
Show the staff: ๆฅ้่ณๅณถใฎใใ
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Himakajima fugu course
Winter is fugu season on the islands: paper-thin sashimi, fried fugu, hot pot, and rice porridge to finish.
- Season
- Oct โ Mar
- Best
- Dec โ Feb
- Where
- Himakajima and Shinojima
Show the staff: ๆฅ้่ณๅณถใฎใตใๆ็
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Deep-fried mehikari (greeneye)
Gamagori is known for its deep-sea catch. Fried whole, you can eat it bones and all, and the fat is sweet.
- Season
- Oct โ May
- Best
- Dec โ Feb
- Where
- Gamagori (Aichi, about 45 minutes by train from Nagoya)
Show the staff: ใกใใซใชใฎๅๆใ
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Tenmusu (shrimp tempura rice ball)
Small rice balls wrapped around shrimp tempura โ an easy Nagoya favorite.
- Season
- All year
- Best
Show the staff: ๅคฉใใ
-
Tebasaki (Nagoya chicken wings)
Fried chicken wings with a sweet soy glaze and lots of pepper โ an izakaya classic.
- Season
- All year
- Best
Show the staff: ๆ็พฝๅ
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Miso katsu (pork cutlet with miso sauce)
Pork cutlet topped with Nagoya's rich, dark soybean-miso sauce.
- Season
- All year
- Best
Show the staff: ๅณๅใซใ
Coming in November
Nothing new starts this month.
Local specialties through the year
| ๐ฑ Hitsumabushi (grilled eel over rice, three ways) | All year |
| ๐ Himakajima octopus | May โ Oct |
| ๐ก Himakajima fugu course | Oct โ Mar |
| ๐ฆช Grilled butter clams (o-asari-yaki) | Mar โ Aug |
| ๐ Shirasu rice bowl (baby sardines) | Apr โ Nov |
| ๐ฆ Mikawa Bay swimming crab | Sep โ Dec |
| ๐ Tenmusu (shrimp tempura rice ball) | All year |
| ๐ Tebasaki (Nagoya chicken wings) | All year |
| ๐ Miso katsu (pork cutlet with miso sauce) | All year |
| ๐ฆช Grilled hamaguri clams and clam soup | Feb โ May |
| ๐ Deep-fried mehikari (greeneye) | Oct โ May |
Other regions
Fukuoka (Hakata) ยท Hiroshima ยท Hyogo (Kobe, Akashi) ยท Kyoto (city, Tango coast) ยท Hakuba (Nagano) ยท Hokkaido (Sapporo, Otaru) ยท Seoul ยท Busan
Seasons shift with the weather and the catch each year. Ask the restaurant what is in today.