Things To Do
in Nagoya

Pork cutlet topped with a thick hatcho miso-based sauce; try at local tonkatsu restaurants and specialty shops in Yabacho and Sakae.

Must-Try!

Grilled eel (unagi) served over rice in a wooden lacquer box and eaten in stages — plain, with condiments, then as ochazuke with broth; available at specialty unagi restaurants like Atsuta Horaiken or Maruya Honten.

Crispy, seasoned chicken wings usually served as bar food; famous shops include world-renowned chains and local izakayas in Sakae and Nagoya Station.

Flat, wide udon noodles in a light broth often served with green onions and tempura; common at noodle shops and train-station vendors.

Bustling shopping street with stalls selling takoyaki, crepes, taiyaki and local snacks; good for quick bites and people-watching.

Traditional wholesale market where you can sample fresh seafood, sushi and local produce; visit early for freshest selection and small eateries.

Remove shoes when entering homes, traditional ryokan, and some restaurants. Look for shoe racks or slippers and follow host cues.

Keep voices low on public transport, avoid phone calls on trains, and be respectful of personal space in crowded areas.

Form orderly queues at stations, bus stops and ticket lines; be punctual for reservations or guided tours.

Follow shrine/temple customs: bow at the torii, cleanse at the chozuya basin, and be mindful when photographing — avoid worshippers and restricted areas.

Tipping is not customary in Japan and can be awkward; excellent service is considered standard and is included in prices. If you wish to show appreciation, present cash in an envelope or give a small gift rather than leaving money on the table.

Credit cards (Visa, Mastercard) are widely accepted in major stores, hotels and restaurants, but many smaller shops and izakayas prefer cash. IC transit cards (manaca, TOICA, Suica/Pasmo) are convenient for trains, buses and some stores; ATMs at 7-Eleven and post offices accept many foreign cards for cash withdrawal.

Cherry blossoms (late March–early April) light up parks like Tsuruma Park and Nagoya Castle; mild temperatures and many festivals make it prime sightseeing season, so book accommodations early.

Hot and humid with temperatures often in the high 20s–30s°C (80s–90s°F); festivals and fireworks (hanabi) are common in July–August — expect crowds and plan for hydration and sun protection.

Pleasant temperatures and beautiful fall foliage (November) in city parks and nearby mountains; excellent season for outdoor walks and photography with fewer tourists than spring.

Colder and drier, with occasional snow but generally light compared to northern Japan; coat and layers recommended, and winter illuminations appear at shopping areas and parks.

Vegetarian options exist but traditional broths and sauces often contain fish stock or dashi; seek shojin (Buddhist) cuisine where available, use phrases to request no fish/meat, and look for Italian, vegetarian cafes and temple restaurants.

More limited — bring a translation card explaining no animal products, and check international cafes, organic restaurants, or large department-store food halls for vegan-labeled items.

Soy sauce and many fried dishes contain wheat; communicate gluten needs clearly, and opt for plain grilled fish, sashimi and rice-based dishes when unsure.

Halal-certified options are limited but growing; Indian, Middle Eastern and some international restaurants in central Nagoya cater to halal diets — verify certification beforehand.