Among the famous Nagoya-meshi (Nagoya cuisine), one of the well-known B-grade gourmet dishes is Ankake Spaghetti (thick sauce-covered spaghetti).

This ankake spaghetti was created by the founder of a restaurant called Spaghetti House Yokoi, and I decided to try it while stopping by Nagoya!

I visited the Nishiki branch of Spaghetti House Yokoi, located a 3-minute walk from Sakae Station on the subway.

It was past noon on a Friday, and there were many suited office workers eating lunch. It felt like a restaurant beloved by locals.

This is the menu. At first glance, it’s filled with words that make no sense to non-Nagoya residents. “Mirakan,” “Indian,” “Viking,” and so on… Apparently, each represents a type of topping (what goes on top of the spaghetti).

When I asked the staff, they said the recommendation and most popular item was “Mirakan,” so I ordered that!

First, potato salad and cabbage to prepare the stomach.

After a short wait, here comes the Ankake Spaghetti! So this is what Mirakan looks like.

The toppings consist of stir-fried onions, green peppers, mushrooms, ham, bacon, and red sausages. The quantity and visual impact of the red sausages (the kind you often see in lunch boxes) is particularly striking.

The sauce is tomato-based, seasoned with salt and pepper (with a bit more emphasis on pepper).

Personally, it wasn’t at the level of “incredibly delicious!” (though it was pretty good, I swear! Sorry lol), but it had a flavor that made me want to come back and eat it again from time to time.

More than any other Nagoya-meshi I’ve tried, this gave me the feeling of “I’m eating authentic Nagoya B-grade gourmet!” I imagine Nagoya residents each have their own favorite variations…

Next time, I’d like to try it with different toppings!

Another dish I wanted to try was Taiwan Ramen, a Nagoya-born dish that’s surprisingly unknown outside the region.

I decided to visit Misen(味仙), the restaurant where Taiwan Ramen was invented!

Misen: The Nagoya Chinese Restaurant Famous for Taiwan Ramen

Misen’s main location is in an area called Imaike, but unfortunately it only opens in the evening.

Since I only had time during lunch, I decided to visit the Yaba branch, which is accessible from Nagoya Station and open for lunch.

Here’s the exterior. The color scheme definitely gives off that Chinese restaurant vibe.

The vivid yellow and red signage really makes an impact.

It was well past lunchtime, but perhaps because it was Saturday, the place was packed.
The sight of multiple Chinese chefs lined up, all working their woks, was impressive.

Once seated, they brought out what looked like a beer bottle.
“Wait, I haven’t ordered anything yet…” I thought, but it turned out to be ice water. The bottle was filled with well-chilled water.

Being a Chinese restaurant, they have a wide variety of dishes on the menu, but of course I ordered the Taiwan Ramen.

They also have something called “Taiwan Ramen (American),” which is a milder version. Taiwan, American, and eating it in Japan – quite the international combination!

Spicy and Rich Taiwan Ramen – A Delicious Energy-Boosting Dish

And here it comes – Taiwan Ramen!
Chili peppers, garlic chives, garlic, and ground meat. Looks like an energy booster for sure.

The broth is soy sauce-based with a rich, deep flavor.
It’s incredibly delicious, likely from the essence of the seasoned meat and vegetables dissolved into the soup.

The noodles are medium-thin. Neither too thick nor too thin, they pair perfectly with the rich, flavorful broth.

Experience Authentic Taiwan Ramen at Its Birthplace, Misen

I had thought “Isn’t Taiwan Ramen just spicy ramen?” but I was pleasantly surprised by how delicious it was.

Given the quality of this dish, I imagine their other menu items are also excellent, so it would be worth visiting just for regular Chinese cuisine as well.

If you’re ever in Nagoya, I highly recommend giving it a try.

I heard that many locals prefer Furaibo over other options.

Even though I’ve had Nagoya-style “Tebasaki” (chicken wings) a few times before, I was still a beginner.
So, I took this opportunity to learn the proper way to eat Tebasaki!

Furaibo: A Must-Visit Spot for Nagoya-Style Chicken Wings

The Furaibo branch I visited is located near JR Owari-Ichinomiya Station.
Furaibo is a famous Aichi-based chain, and this is one of its many locations.

This is Furaibo’s entrance.

Next to the entrance, there’s an aquarium.
Maybe they also serve fresh seafood?
Well, I guess keeping a chicken farm outside the restaurant wouldn’t be an option. 😂

At the table, I found a guide called “How to Eat Tebasaki Properly”.
I’ll check it out once the wings arrive!
(Sorry for the glare in the photo…)

First, let’s cheers with a cold beer!

Next, a Tako (octopus) salad!
Both the octopus and vegetables were fresh.

Now for Miso Kushi Katsu! (Deep-fried pork skewers with miso sauce)

Inside, you’ll find juicy pork belly and green onions.
The miso sauce is rich but not overpowering—absolutely delicious!

Four Ways to Eat Chicken Wings—Which One Do You Prefer?

Finally, the star of the show: Tebasaki!

A huge pile of wings! This is five servings.

Time to check the official eating guide and try them out.

Method A: Bite the meat off the bone all at once.
Method B: Break it in half at the joint and eat each piece separately.

📝 My Review:
– A: Too hard! I couldn’t get the meat off cleanly.
– B: Too ordinary. Nothing special.

Hmm… not quite satisfying. Let’s try the next methods.

Method C: Twist and pull the bones out first, then eat.
Method D: Bite into the wing and pull out the bones with your teeth.

📝 My Review:
– C: Also difficult—I couldn’t get the bones out properly.
– D: Took a few tries, but I finally got it! This is my method of choice.

Alright, let’s break it down step by step!

Step 1: Grab a delicious-looking Tebasaki.

Step 2: Tear off one end of the wing.

Step 3: Bite down, remove the bones… but wait—I failed!
The bone ended up in my mouth. 😅

Let’s try again!

Success! When done right, it’s super satisfying. 😆

I also tried Teba Gyoza (chicken wing dumplings), which were piping hot and delicious!

And to my surprise, they even served sashimi—which was incredibly fresh and tasty!

Visiting Nagoya? Don’t Miss “Furaibo” for Authentic Tebasaki!

If you’re visiting Nagoya or Aichi, Furaibo is a must-visit spot.
Give it a try and experience the real taste of Nagoya-style chicken wings!

Also, if you have any pro tips for eating Tebasaki, please let me know!

When it comes to Miso Katsu, the most famous place is definitely “Yabaton.”

I decided to visit their main store in Yabacho!

“Yabaton Yabacho Main Store” – Marked by Its Iconic Pig Character

Using my iPhone map to navigate, I made my way to “Yabaton Yabacho Main Store,” and soon enough, I spotted it. That sumo-wrestler-style pig logo is unmistakable.

By the way, this pig character is called “Boo-chan.”

The entrance is hard to miss with its large sign.

Once inside, I took a seat at the counter, where two chefs were busily preparing Miso Katsu.

Above the counter, there was a menu.

Above that, there was a plaque explaining the origins of Miso Katsu. Interestingly, it turns out that Miso Katsu actually originated in Mie Prefecture, not Nagoya!

Here’s the menu.
The two most popular dishes at Yabaton seem to be “Waraji Tonkatsu” and “Teppan Tonkatsu.”

They also offer other dishes like Katsu-don and Hire Tonkatsu.
I decided to go with the Waraji Tonkatsu half-and-half version (half with Miso sauce and half with regular Tonkatsu sauce).

Enjoying a 1.5x-Sized Waraji Tonkatsu with Nagoya-Style Miso Sauce

After a short wait, my Waraji Tonkatsu arrived!
It comes with rice and miso soup.

Look at this glistening Miso sauce-covered Tonkatsu!
The front half is Tonkatsu with a simple sauce, which is also great.

You can also enhance the flavor by adding mustard and other condiments available at the table.

The Tonkatsu is rich and fatty—time to dig in!

The pork itself is delicious, and the well-balanced Miso sauce enhances its flavor beautifully.

When I think of Nagoya-style Miso sauce, I usually picture a thick, rich sauce, but the one here is surprisingly smooth. It pairs perfectly with the fatty Tonkatsu.

If You Visit Nagoya, You Have to Try Yabaton’s Miso Katsu

I always associated “Nagoya’s specialty” with Yabaton, and after visiting, I can confidently say that its reputation is well deserved.

However, for those with smaller appetites, be aware that the Waraji Tonkatsu is quite large!

By the way, right across the street is a CoCo Ichibanya (Coco Ichi) location that I visited previously. This particular branch offers a unique “Aka Miso Curry,” exclusive to this store.

You can go for the classic choice at “Yabaton” or try something different at Yabacho’s Coco Ichi. The choice is yours!

Nagoya is known for its culinary delights like miso katsu, miso-nikomi udon, kishimen, and hitsumabushi.

However, among these, hitsumabushi was the only dish I hadn’t yet experienced authentically.

So, I asked a friend who lives in Nagoya to take me to the renowned hitsumabushi restaurant, Atsuta Horaiken!

Visiting the Famous Atsuta Horaiken Jingu Branch for Hitsumabushi

We initially aimed for the main branch in Atsuta, but it turned out we ended up at the Jingu branch instead. Oh well, no problem!

The restaurant’s traditional Japanese architecture was impressive.

The entrance: let’s step in.

We were seated in a tatami room on the second floor. Since we arrived just as the restaurant opened, it was relatively empty at first, but it quickly filled up.

According to my local friends, there’s almost always a queue at this restaurant. We got lucky!

Here’s the menu. While unagi dishes are the main attraction, they also serve sashimi, tempura, and other options. The hitsumabushi costs ¥3,100—a luxurious lunch indeed.
(at Sep 2012. Now 2024’s price is ¥4,400.)

The menu also explains how to enjoy hitsumabushi:

1. Divide the hitsumabushi into four portions.
– **First bowl:** Savor the unagi as it is.
– **Second bowl:** Add condiments (green onions, wasabi, and nori).
– **Third bowl:** Pour dashi broth over the unagi and condiments to make a type of ochazuke.
– **Fourth bowl:** Enjoy it in your favorite way.

What a brilliant idea—four delicious experiences in one meal!

Interestingly, the wine menu was given equal prominence as the unagi dishes. Perhaps this area is known for its wine?

A little while after ordering, the condiments (green onions, wasabi, and nori) arrived. Of course, they’re not much use on their own, so we waited a bit longer.

Hitsumabushi: Three Unique Ways to Enjoy Unagi Over Rice

Here it is—the hitsumabushi!

It’s served in a traditional wooden rice container (ohitsu) that exudes a sense of history.

Inside, the unagi and rice are densely packed…

…and it looks absolutely delicious!

It’s served with kimosui (a traditional clear soup with eel liver)—a perfect pairing for unagi.

Following the instructions on the menu, I divided the hitsumabushi into four sections.

**First bowl:** Enjoy the unagi as it is.
Pardon my poor presentation—it tastes much better than it looks in this photo!

The grilled unagi is incredibly flavorful, with a smoky aroma and savory tare sauce complementing the richness of the eel itself.

**Second bowl:** Add the condiments (green onions, nori, and wasabi).

The condiments enhance the flavor without overshadowing the original taste of the unagi.

**Third bowl:** Pour dashi broth over the unagi and condiments to create ochazuke.
This angle was surprisingly hard to photograph!

It looks appetizing—and it is!

The lighter flavor of the dashi makes for a refreshing finish compared to the previous rich servings. This version is delightful too.

**Fourth bowl:** I chose to revisit the second style, with condiments added.

This way, I could enjoy the unagi’s natural flavor alongside the balanced addition of condiments.

One of my friends preferred the first bowl style, as it lets you savor the pure taste of the unagi.

Enjoy Hitsumabushi in Three Ways at Atsuta Horaiken

The idea of discovering your favorite style and revisiting it at the end is truly clever.

While it’s a bit pricey for everyday dining, it’s a must-visit spot when hosting guests or sightseeing in Nagoya.

The flavor was exceptional, and I highly recommend it to anyone visiting Nagoya!