Nagoya

A comforting donburi (rice bowl) topped with chicken and eggs simmered together. The soy sauce and dashi-based sauce gives a savory sweet-and-sour taste. Soft and melt-in-your-mouth texture, eaten hot, ideally with a spoon.

Thick and chewy udon noodles stir-fried with shrimp. The dish is seasoned with a savory sauce that coats the ingredients. A hearty noodle dish with a pleasant elastic texture.

Stir-fried udon noodles in a wok with tender chicken pieces. The thick white noodles absorb the sauce for a rich flavor. Enjoy hot as a main course.

Stir-fried udon noodles accompanied by grilled beef strips in Japanese barbecue style. The taste is rich and meaty, with chewy noodles. A hearty dish that combines the sweetness of wheat and the zest of beef.

Thin wheat noodles (soba) stir-fried on a hot plate with shrimp and vegetables. Seasoned with a brown, sweet, and fruity yakisoba sauce. A classic Japanese street food dish.

Yakisoba noodles stir-fried with chicken pieces. The dish offers a mix of textures between the tender noodles and the crunchy vegetables. Pronounced umami flavor thanks to the special sauce.

Yakisoba served with grilled beef. The thin noodles are coated in a flavorful sauce that complements the rich taste of the red meat. A hot and satisfying dish.

Bowl of white rice topped with slices of grilled, marinated beef. The meat is tender and juicy, often enhanced with a sweet soy sauce. A complete and simple meal, very popular in Japan.

Traditional Japanese soup with thick udon noodles in a clear dashi broth. Delicate and soothing flavor. Eaten by slurping the noodles loudly to appreciate the aromas.

Udon noodle soup served with crispy shrimp fritters (tempura). The contrast between the hot broth and the light frying is delicious. The tempuras gradually soak up the flavorful broth.

Assortment of fried items including breaded shrimp, chicken, and tofu. Each item is golden and crispy on the outside, tender on the inside. Ideal for discovering different textures of Japanese frying.

Individual Japanese hot pot served in a pot with vermicelli and fish balls. The broth is rich and flavored with seasonal vegetables. A warm and convivial dish, perfect for winter.

Grilled freshwater eel fillets glazed with a sweet and savory sauce (kabayaki), served over rice. The flesh is rich, melt-in-your-mouth, and very flavorful. A luxurious dish appreciated for its texture and umami taste.

Chicken cutlet coated in panko breadcrumbs and fried. The crust is very crispy and airy, while the meat remains juicy. Often served with a thick, tangy brown sauce.

Tuna slices lightly seared on the outside and raw on the inside. Seasoned with oriental spices and served with crispy lotus chips. A fresh appetizer that plays on the contrast of textures and spicy flavors.

Large noodle soup topped with slices of beef. The broth is rich and flavorful, perfect for a hot meal. Contains vegetables and generous noodles.

Noodle soup served with shrimp-filled dumplings (wontons). The dumplings have a thin wrapper and a juicy filling. A Chinese-inspired dish adapted to Japanese taste.

Popular dish consisting of rice, a thick and mild Japanese curry sauce, and a breaded pork cutlet (tonkatsu). The curry is less spicy than its Indian versions, more creamy and sweet. Very filling.

Pan-seared salmon fillet glazed with a shiny teriyaki sauce. The sauce is sweet and savory, based on soy sauce, mirin, and sugar. The fish remains tender and caramelizes slightly.

Rice bowl topped with a breaded pork cutlet (tonkatsu) simmered with eggs and onions. The breading absorbs the sweet dashi sauce, becoming soft while retaining flavor. A Japanese lunch classic.

Noodle soup served with shrimp tempura fritters. The fritters can be served on the side or on top of the soup to soak up the broth. A mix of crispy and melt-in-your-mouth textures.

Chicken pieces coated in Japanese breadcrumbs (panko) and fried. Different from karaage, the coating here is lighter and very crispy. Served hot, often with sauce and shredded cabbage.

Stir-fried wok dish (yasai itame) mixing various crunchy vegetables and shrimp. Simply seasoned with soy sauce, salt, and pepper to maintain the fresh taste of the ingredients. Light and healthy.

Various vegetables quickly stir-fried over high heat with thinly sliced chicken. The stir-fry preserves the crispness of vegetables like cabbage, carrots, and bean sprouts. A balanced dish.