Showing 1-8 of 8 results
-
Atsuta Horaiken
Near Atsuta Shrine, this revered hitsumabushi shop has been in business since 1873. Expect a long queue during the summer peak season for Horaiken's charcoal-grilled eel, basted in a secret tare (sauce) and served atop rice in a lacquered box. Set menus include sides like green onion and wasabi for making ochazuke (tea-based broth).
-
Ebisuya
One of the city's best-known kishimen chains, Ebisuya has a laid-back atmosphere and tasty, inexpensive bowls of noodles, which you can often catch chefs making. Picture menu available.
-
Misen
Around the corner from Yabaton, Misen has little atmosphere and no English menu, but the Taiwan rāmen induces rapture, a spicy concoction of ground meat, chilli, garlic and green onion, served over noodles in a hearty clear broth. Other faves include gomoku mame-itame (stir-fried green beans with meat) and mabō-dōfu (tofu in spicy meat sauce).
-
Nanaya Colonial
This fashionable restaurant overlooking the Hori-kawa serves beautifully presented Pan-Asian dishes to match its Asian-modern style. Among the eclectic choices: Chinese yam with scallops, rare tuna steak and grilled eel with rice. Open 'til midnight for stylish drinks too.
-
Tarafuku
Ambitious, young gourmets have turned the izakaya (Japanese pub) concept on its head, installing a stainless-steel kitchen in a falling-down house. Fusion dishes include airy potato croquettes in a fried tofu crust; tomato and eggplant au gratin; house-cured ham, or beef in wine sauce. There are 150-plus varieties of wine, plus shochu , sake and 50-plus cocktails. It's diagonally across from both Toyoko Inns.
-
Torigin Honten
For top kōchin , Torigin has been going strong for 30 years. Chicken is served in many forms, including kushiyaki (meat, fish and vegetables on skewers), kara-age (deep-fried chicken pieces), zōsui (mild rice hot-pot) and sashimi. Some may find the individual dishes a little dainty for the price, but set menus are available at fair prices.
-
Yabaton
Throw dietary caution to the wind at this spotless, workmanlike local institution for miso-katsu since 1947. Waraji-tonkatsu is a cutlet flattened to big-as-your-head, or try kani-korokke (crab croquettes). Yabaton-salada (boiled pork with miso sesame sauce over vegetables) is almost good for you. Look for the pig-in-an-apron logo.
-
Yamamotoya-Sōhonke
Since 1925 Yamamotoya has been dishing out miso-nikomi udon . The branch near Sakae is open good and late.
-
Advertisement
Showing 1-8 of 8 results
