Guidebook for Nagoya-shi

Shigeru
Guidebook for Nagoya-shi

Parks & Nature

Higashiyama Sky Tower　Walk3.5km,　Bicycle 9min Bus line 34min Higashiyama Sky Tower is a landmark in the east part of Nagoya City in Aichi Prefecture. From the observation room of the tower, which stands at a corner in Higashiyama Park, visitors can admire one of the largest parks in Japan. A magnificent view of the Central Alps, Mt. Ontakesan and Mt. Ibukisan are also overlooked from the observation room. The visitors are also fascinated by the night view, which was selected as one of the most beautiful night views in Japan. At the foot of the tower, guests can spend an entire day visiting the zoo where they can see adored Koalas and the botanical gardens that contains an extensive collection of the world's plants.
Higashiyama Sky Tower
Kameiri-1-8 Tashirochō
Higashiyama Sky Tower　Walk3.5km,　Bicycle 9min Bus line 34min Higashiyama Sky Tower is a landmark in the east part of Nagoya City in Aichi Prefecture. From the observation room of the tower, which stands at a corner in Higashiyama Park, visitors can admire one of the largest parks in Japan. A magnificent view of the Central Alps, Mt. Ontakesan and Mt. Ibukisan are also overlooked from the observation room. The visitors are also fascinated by the night view, which was selected as one of the most beautiful night views in Japan. At the foot of the tower, guests can spend an entire day visiting the zoo where they can see adored Koalas and the botanical gardens that contains an extensive collection of the world's plants.

Sightseeing

koushoji　Walk3.1km,　Bicycle 8min Annual events of Koshoji are as follows: The first prayer service of the year: January 1-3 Setsubun, Hoshi-matsuri: February 3 Animal Memorial Service: March 20 Spring Memorial Service for Dolls: March 23 Cherry Blossom Viewing Party: March 29 Bon Festival: August 13-15 Segakie: August 16 Full Moon Party: September 14 Autumn Memorial Service for Dolls: September 21 Sentokuyo: October 19 Bells on New Year's Eve: December 31 Street Fair: held on the5th and 13th day of every month
Templo ng Kosho-ji (Templo ng Yagoto-san Kosho-ji)
八事本町-78 昭和区
koushoji　Walk3.1km,　Bicycle 8min Annual events of Koshoji are as follows: The first prayer service of the year: January 1-3 Setsubun, Hoshi-matsuri: February 3 Animal Memorial Service: March 20 Spring Memorial Service for Dolls: March 23 Cherry Blossom Viewing Party: March 29 Bon Festival: August 13-15 Segakie: August 16 Full Moon Party: September 14 Autumn Memorial Service for Dolls: September 21 Sentokuyo: October 19 Bells on New Year's Eve: December 31 Street Fair: held on the5th and 13th day of every month
This castle, a symbol of Nagoya was residence of the 620,000-koku Owari Tokugawa household. It was built by the order of Tokugawa Ieyasu in 1612, and it symbolizes Nagoya's pride and power. There are exhibits describing the lifestyle of the local lords in the castle tower (main donjon). Restoration of Hommaru Palace is currently underway, which was registered as Japan's National Treasure but the original building was tragically burnt down during World War II. City of Nagoya has started the restoration project in 2010 and is scheduled to be completed in 2018. Tours of the construction site are available (Closed on Tuesdays and Thursdays) where you can see the traditional Japanese architecture method. The long-awaited main gate and the front drawing room is now open to the public.
191 lokal ang nagrerekomenda
Kastilyong Nagoya
1-1 Honmaru
191 lokal ang nagrerekomenda
This castle, a symbol of Nagoya was residence of the 620,000-koku Owari Tokugawa household. It was built by the order of Tokugawa Ieyasu in 1612, and it symbolizes Nagoya's pride and power. There are exhibits describing the lifestyle of the local lords in the castle tower (main donjon). Restoration of Hommaru Palace is currently underway, which was registered as Japan's National Treasure but the original building was tragically burnt down during World War II. City of Nagoya has started the restoration project in 2010 and is scheduled to be completed in 2018. Tours of the construction site are available (Closed on Tuesdays and Thursdays) where you can see the traditional Japanese architecture method. The long-awaited main gate and the front drawing room is now open to the public.

Arts & Culture

Walk9.5km,　Bicycle 25min Preserving and utilizing the old factory and industrial heritage at the birthplace of Toyota, this facility was established by the 13 Toyota Group companies. Centered on textiles and automobiles, the site introduces the industrial and technological revolutions through real machines and moving exhibits.
トヨタ博物館 ミュージアムショップ
41-100 Yokomichi
Walk9.5km,　Bicycle 25min Preserving and utilizing the old factory and industrial heritage at the birthplace of Toyota, this facility was established by the 13 Toyota Group companies. Centered on textiles and automobiles, the site introduces the industrial and technological revolutions through real machines and moving exhibits.
The Tokugawa Art Museum has permanent exhibits of the tools of the Owari Tokugawa feudal lords, such as Japanese swords and armor, tea ceremony utensils, and Noh cos-tumes. Be sure not to miss the limited-time displays of the Tale of Genji picture scrolls (designated a National Treasure), and the hina dolls and Doll Festival furnistings of the Owari Tokugawa clan. The Hosa Library is centered around the Owari Tokugawa clan's former col-lection of books, housing and displaying approximately 110,000 of Japan and China's old masterworks. Tokugawaen is a Japanese garden with walkways winding around a central pond symbolizing the ocean. The waterfall and steams utilize the differences in elevation to create an enjoyable, dynamic landscape. The park was once a residence of the old samurai manor can still be seen in the black gate at the en-trance. Mid- to late April is the best time to view peonies; June for Japanese iries, and late November for autumn leaves. Details
47 lokal ang nagrerekomenda
Museo ng Sining ng Tokugawa
1017 Tokugawachō
47 lokal ang nagrerekomenda
The Tokugawa Art Museum has permanent exhibits of the tools of the Owari Tokugawa feudal lords, such as Japanese swords and armor, tea ceremony utensils, and Noh cos-tumes. Be sure not to miss the limited-time displays of the Tale of Genji picture scrolls (designated a National Treasure), and the hina dolls and Doll Festival furnistings of the Owari Tokugawa clan. The Hosa Library is centered around the Owari Tokugawa clan's former col-lection of books, housing and displaying approximately 110,000 of Japan and China's old masterworks. Tokugawaen is a Japanese garden with walkways winding around a central pond symbolizing the ocean. The waterfall and steams utilize the differences in elevation to create an enjoyable, dynamic landscape. The park was once a residence of the old samurai manor can still be seen in the black gate at the en-trance. Mid- to late April is the best time to view peonies; June for Japanese iries, and late November for autumn leaves. Details

Food Scene

Japanese-style Fried Chicken Tebasaki is deep-fried chicken wingtips. Once tasted, it is never forgotten. The spicy flavor also goes very well with beer or Sake Japanese rice wine. A tebasaki expert would eat up the wingtip by crunching the cartilage. Yet, the taste is not only for adults. Tebasaki-flavored ice cream and snacks have become available recently, and tebasaki is now a choice for take-home gifts from Nagoya. Traditionally, breast, thigh, and sasami (breast tenderloin) have been popular portions of chicken, while drumsticks and wingtips did not have much use. Only two wingtips are taken from one chicken, and they have little meat. Wingtips had little use, being used as a soup stock at best. So, they were cheap. Ordinarily, chicken is fried after being dipped in a batter of flour or potato starch. In the Nagoya style, however, the wingtips are seasoned beforehand and then fried without batter. First, wingtips are fried to 80% done at a relatively low oil temperature (about 150°c), then they are moved to a higher temperature oil (180°c-190°c) for a crisp finish. Finally, the wingtips are basted with sauce on both sides while being turned, seasoned with salt and pepper, and coated with white sesame seeds. Please contact each restaurant for more details.
Furaibo Akaike
3-chōme-707 Akaike
Japanese-style Fried Chicken Tebasaki is deep-fried chicken wingtips. Once tasted, it is never forgotten. The spicy flavor also goes very well with beer or Sake Japanese rice wine. A tebasaki expert would eat up the wingtip by crunching the cartilage. Yet, the taste is not only for adults. Tebasaki-flavored ice cream and snacks have become available recently, and tebasaki is now a choice for take-home gifts from Nagoya. Traditionally, breast, thigh, and sasami (breast tenderloin) have been popular portions of chicken, while drumsticks and wingtips did not have much use. Only two wingtips are taken from one chicken, and they have little meat. Wingtips had little use, being used as a soup stock at best. So, they were cheap. Ordinarily, chicken is fried after being dipped in a batter of flour or potato starch. In the Nagoya style, however, the wingtips are seasoned beforehand and then fried without batter. First, wingtips are fried to 80% done at a relatively low oil temperature (about 150°c), then they are moved to a higher temperature oil (180°c-190°c) for a crisp finish. Finally, the wingtips are basted with sauce on both sides while being turned, seasoned with salt and pepper, and coated with white sesame seeds. Please contact each restaurant for more details.
Grilled Eel on Rice Though eel may be instantly associated with Hamana-ko Lake, Shizuoka Prefecture, its top production area is actually Aichi Prefecture. Eel is slit open along the belly and grilled whole without steaming - that's the Nagoya style of cooking eel. Hitsumabushi is a local eel dish, which is said to have originated at the end of Meiji Era as waitresses dished up each serving of chopped grilled eel on rice from a large wooden tub for keeping cooked rice (o-hitsu) into individual bowls of customers in a tatami-mat room. The eating procedure is also unique. To begin with, the whole eel dish is divided into four portions. You put the first portion into your bowl and enjoy as it is; then you put the second helping in and put on some condiments (wasabi horseradish, nori dried laver, mitsuba trefoil, etc.) to your taste. The basic spice combination is chopped green onions, grated wasabi, and nori seaweed sheet cut into pieces, which go well with grilled eel. Enjoy the changes in tastes. Then you have the third portion in the same manner as the second portion plus green tea or broth poured over it, like o-chazuke soup with rice. And, finally, you can enjoy the remaining portion repeating one of the three methods you liked best!
まるや本店
3-chōme-1212 Uedanishi
Grilled Eel on Rice Though eel may be instantly associated with Hamana-ko Lake, Shizuoka Prefecture, its top production area is actually Aichi Prefecture. Eel is slit open along the belly and grilled whole without steaming - that's the Nagoya style of cooking eel. Hitsumabushi is a local eel dish, which is said to have originated at the end of Meiji Era as waitresses dished up each serving of chopped grilled eel on rice from a large wooden tub for keeping cooked rice (o-hitsu) into individual bowls of customers in a tatami-mat room. The eating procedure is also unique. To begin with, the whole eel dish is divided into four portions. You put the first portion into your bowl and enjoy as it is; then you put the second helping in and put on some condiments (wasabi horseradish, nori dried laver, mitsuba trefoil, etc.) to your taste. The basic spice combination is chopped green onions, grated wasabi, and nori seaweed sheet cut into pieces, which go well with grilled eel. Enjoy the changes in tastes. Then you have the third portion in the same manner as the second portion plus green tea or broth poured over it, like o-chazuke soup with rice. And, finally, you can enjoy the remaining portion repeating one of the three methods you liked best!
A kind of Chinese noodle Taiwan ramen was a forerunner of the spicy food fad at first and has become a Nagoya specialty. Not only the original inventor of Taiwan ramen but also an increasing number of other restaurants now show signs saying "Taiwan Ramen". Ground pork, Chinese chives, green onions and bean sprouts are seasoned hot with red peppers and other spices, fried, and placed on boiled ramen noodles in a soy sauce-based soup. Profuse use of garlic is another characteristic of the dish, which is served mainly at Chinese and Taiwanese restaurants. Beads of sweat will dampen your brow as you try to bear the spicy heat! That's what Taiwan ramen is all about! Though the name suggests it comes from Taiwan, actually there is no such extra-hot ramen in Taiwan. The noodle dish is a local food which was born in Nagoya and is eaten mainly in the area. The origin of Taiwan ramen is said to be an impromptu recipe a Taiwanese restaurant owner/chef conceived to feed his staff in the early 1970s. The noodle dish, something like Taiwanese danzai noodles seasoned to extra-hot, did not even have a name. When it was put on the menu at the request of regular customers, he did not come up with any particular idea and simply named it Taiwan ramen just because he was Taiwanese.
Misen Yagoto Store
434 Yagotoyama
A kind of Chinese noodle Taiwan ramen was a forerunner of the spicy food fad at first and has become a Nagoya specialty. Not only the original inventor of Taiwan ramen but also an increasing number of other restaurants now show signs saying "Taiwan Ramen". Ground pork, Chinese chives, green onions and bean sprouts are seasoned hot with red peppers and other spices, fried, and placed on boiled ramen noodles in a soy sauce-based soup. Profuse use of garlic is another characteristic of the dish, which is served mainly at Chinese and Taiwanese restaurants. Beads of sweat will dampen your brow as you try to bear the spicy heat! That's what Taiwan ramen is all about! Though the name suggests it comes from Taiwan, actually there is no such extra-hot ramen in Taiwan. The noodle dish is a local food which was born in Nagoya and is eaten mainly in the area. The origin of Taiwan ramen is said to be an impromptu recipe a Taiwanese restaurant owner/chef conceived to feed his staff in the early 1970s. The noodle dish, something like Taiwanese danzai noodles seasoned to extra-hot, did not even have a name. When it was put on the menu at the request of regular customers, he did not come up with any particular idea and simply named it Taiwan ramen just because he was Taiwanese.
Okonomiyaki (お好み焼き o-konomi-yaki?) (About this sound listen (help·info)) is a Japanese savoury pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning "what you like" or "what you want", and yaki meaning "grilled" or "cooked" (cf. yakitori and yakisoba). Okonomiyaki is mainly associated with the Kansai or Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according to region. Tokyo okonomiyaki is usually smaller than a Hiroshima or Kansai okonomiyaki.
りきゅう茶寮
1-chōme-1301 Uedahonmachi
Okonomiyaki (お好み焼き o-konomi-yaki?) (About this sound listen (help·info)) is a Japanese savoury pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning "what you like" or "what you want", and yaki meaning "grilled" or "cooked" (cf. yakitori and yakisoba). Okonomiyaki is mainly associated with the Kansai or Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according to region. Tokyo okonomiyaki is usually smaller than a Hiroshima or Kansai okonomiyaki.
Noodle in Miso Broth Some say the origin of Nagoya's miso-nikomi noodle is the hoto noodle dish of Yamanashi Prefecture. During the Warring States Period, warlord Takeda Shingen used as battle food hoto noodles, which were brought from the Takeda Family to the Tokugawa Family after the demise of the Takeda clan by surviving Takeda retainers. The base is clear soup made with stock of dried bonito, shiitake mushroom, kombu kelp, and other ingredients, and the soup is seasoned with thick soy source and sweet sake. What is special about the Nagoya style is the use of haccho-miso, the salty red miso paste made only from beans without using koji rice malt. Another distinctive feature is the serving style: one serving is boiled in a small earthen pot and is served as it is piping-hot. Popular ingredients include chicken, egg, green onion, shiitake mushroom and mochi rice cake.
Yamamotoya (Nagoya Interchange South Shop)
3-chōme-3-6 Gokuraku
Noodle in Miso Broth Some say the origin of Nagoya's miso-nikomi noodle is the hoto noodle dish of Yamanashi Prefecture. During the Warring States Period, warlord Takeda Shingen used as battle food hoto noodles, which were brought from the Takeda Family to the Tokugawa Family after the demise of the Takeda clan by surviving Takeda retainers. The base is clear soup made with stock of dried bonito, shiitake mushroom, kombu kelp, and other ingredients, and the soup is seasoned with thick soy source and sweet sake. What is special about the Nagoya style is the use of haccho-miso, the salty red miso paste made only from beans without using koji rice malt. Another distinctive feature is the serving style: one serving is boiled in a small earthen pot and is served as it is piping-hot. Popular ingredients include chicken, egg, green onion, shiitake mushroom and mochi rice cake.
No experience of Japanese culture would be complete without a visit to an izakaya, or Japanese pub. These establishments offer a wide selection of dishes at reasonable prices in a casual atmosphere — and all kinds of alcoholic beverages as well. “Izakaya” is a term for any bar open to the general public rather than the name of any specific pub; izakayas are mainly open in the evening, but some are open for lunch as well these days.
串揚げ・どて煮居酒屋 橙商店
1-chōme-515 Hara
No experience of Japanese culture would be complete without a visit to an izakaya, or Japanese pub. These establishments offer a wide selection of dishes at reasonable prices in a casual atmosphere — and all kinds of alcoholic beverages as well. “Izakaya” is a term for any bar open to the general public rather than the name of any specific pub; izakayas are mainly open in the evening, but some are open for lunch as well these days.
季節ごとに旬の料理がいただけます。
やじろべえ 植田店
1-chōme-1304 Uedahonmachi
季節ごとに旬の料理がいただけます。
Hyakunen-tei
2-chōme-1001 Uedahonmachi

Shopping

The history of Arimatsu Shibori begins in a Japanese towel of tie-dyeing having been made 400 years ago. A process was distributed, and improvement was repeated by a hand of specialized craftsmen from a design to the finish, and current technique to amount than 100 kinds was born afterwards. There is splendor of Arimatsu Shibori in the taste that a hand of a craftsman creates. A minute design and the unique flavor which the skill of Takumi kept on polishing it makes. Arimatsu Shibori can never make the same thing from how to serve power and a delicate difference of dyeing because of a handicraft.
有松しぼり久田 本店
616 Arimatsu
The history of Arimatsu Shibori begins in a Japanese towel of tie-dyeing having been made 400 years ago. A process was distributed, and improvement was repeated by a hand of specialized craftsmen from a design to the finish, and current technique to amount than 100 kinds was born afterwards. There is splendor of Arimatsu Shibori in the taste that a hand of a craftsman creates. A minute design and the unique flavor which the skill of Takumi kept on polishing it makes. Arimatsu Shibori can never make the same thing from how to serve power and a delicate difference of dyeing because of a handicraft.