Day 1: Lunch
My travel to Nagoya started on Jan 29, rainy and chilly day. To warm up myself, I popped into very retro type Udon place ”Yamadaya” near Nagoya Castle. Nabeyaki Udon, literally means Udon noodle baked in a cray pot, but not really baked. Since the cray pot are put on fire, it looks the cray pot is burned, and the Udon is simmering in it. This was served for one portion in 6 inch diameter cray pot. Nothing’s gorgeous in terms of ingredients, but really heart warming.
名古屋への旅は1月29日の、雨で寒い日に始まった。あったまるために、名古屋城の近くのかなりレトロなうどん屋さん山田屋に飛び込む。鍋焼きうどんは、文字づらは鍋で焼いたうどんだけど、直火にかけられて焼けているのは鍋のほうで、うどんはその中でゆでられている。20センチくらいの土鍋で一人分。具材には豪華なものはないけど、気持ちもあったまります。
Day 1: Snack
Ohsu is a place like mixture of Aasakusa and Harajuku, consists of some streets with arcade. (Thanks, it was still raining.) I came across a cafe renovated a about hundred year old house, Cafe Briko. Black sesame & soy milk pudding with whipped cream.
大須は浅草と原宿が混じったような場所で、 アーケードの通りがいくつも。（まだ雨なので助かった。）築百年位の古民家をリノベーションしたカフェブリコが。黒ゴマと豆乳のプリンにホイップクリーム。
Day 1: Dinner
The most purpose of this trip is to know Nagoya Meshi (Nagoya’s soul foods). Shimamasa is a small local tapas with a round counter having customers crammed shoulder to shoulder. Food in Nagoya is very particular using Miso, and Oden is also such. Deep fried pork skewed is dipped in Miso sauce as well. Surprisingly the taste of Miso base is quite clear though the color is very dark.
今回の旅の最大の目的は名古屋飯を知ること。島正は小さな居酒屋で、ぐるりとしたカウンターでは、客が肩をぶつけて座る。名古屋の料理には味噌を使うけど、おでんも同様。串にささった豚のかつも味噌のソースで。驚くことに、濃い色のわりに、味噌味はとてもすっきりしている。
Day 1: Midnight Snack (?)
Later on the same day, Chinese food was midnight snack at Misen. Chinese sausage, small fresh water common clams for beer, and finished with Taiwanese Ramen, named “Taiwanese”, but it is a local creation of Nagoya.
夜遅く、味仙の中華が真夜中のおやつ。腸詰にシジミ、それに名古屋で生まれた「台湾ラーメン」で締め。
Day 2: Lunch
After shaping a plate at pottery art studio, luckily found this great Soba place in Seto, Sian. This is really a beautiful and new to me, Tenpura of baby cherry blossom shrimp, perfect with very tasteful Soba noodle.
陶芸で皿を作ったあとで、幸いにも瀬戸の志庵というそばを発見。名古屋ではエビフライが有名だけれど、ここの桜エビの天ぷらは全く美しくて、自分にとって新しい一品で、滋味あふれるそばにぴったり。
Day2: Dinner
Another local tapas nere Nagoya station welcomed with this big steel potful of Doteni, pork gut in Miso base, was Asahi. All one skew prices 100 yen for this Doteni, Yakitori and otheres, but served of 3 skews for one portion.
もう一つ、ローカルな居酒屋は、名古屋駅近くのあさひで、鍋たっぷりの土手がお出迎え。串に刺したものは、この土手煮も焼き鳥なども、全部人串100円だけど、3本が一人前。
Day2: the 2nd Dinner
In the market for Nagoya city, Yanagi-bashi, there is Uohan a small tapas with sea food and Sake, with veges. I think the raw fish, Sashimi, are all fished from close sea side, and are very fresh. Good to visit after having Miso based dishes.
名古屋市の台所、柳橋市場の小さな居酒屋魚飯は、 海鮮と日本酒に、野菜も旨い。刺身は、近くの海で釣ってきたんじゃないか思われ、とても新鮮。味噌味の料理の後に出かけるのに、いいね。
Day 3: Lunch
On the final day, finally I had this Misonikomi Kishimen. Kishimen is a flat type of Udon in Inuyama, a town of Inuyama castle 30 mins out the city by a train, at an old style easy restaurant, Matsu-no-Sato. Iwana, a char, a mountain trout, is available raw.
最終日、ついに味噌煮込みきし麺を、電車で30分ほど犬山の城下町の、昔っぽい定食屋松の里で。なんと、イワナの刺身も食べれます。
Day 3: Dinner
Nagoya Kochin is a kind of Chicken raised around Nagoya, with great texture and taste. The dinner of the last night is at Torigin in Nishiki. Half raw lean meat, Yakitori, fried wing, and Doteni of chicken version. I think I had all I wanted.
名古屋最後の晩飯は、名古屋コーチンを錦の鳥銀で。鶏の霜降り、焼き鳥、手羽先に、土手煮。食べつくしました。
