Spécialité de Nagoya, Restaurant Nagoya Meshi Maruhachi, Filiale de Toyota

In the early 1950s in Nagoya, right after the end of World War II, there was a time when things were scarce. At a bustling street stall, a customer casually ate skewered cutlets and suddenly dipped one into the "dote-nabe" (a stew made with offal, cooked with red miso in Nagoya) and took a bite. He exclaimed, "This is delicious!" Another customer who happened to be there tried it as well and said, "I see, this is good..." That person was Yoshio Suzuki, the first owner of "Yaba-ton." After that, Yoshio Suzuki experimented to see if he could turn this into a product, and after much effort, he finally completed the secret miso sauce. In 1947, he opened "Yaba no Tonkatsu" in front of the Minami Otsu-dori 4-chome tram stop. The roots of miso katsu were the product of the imagination created by the first owner of Yaba-ton. Shortly after its establishment, "Yaba no Tonkatsu" became a popular local restaurant, and with it, miso katsu also gained popularity. However, at that time, miso katsu was not the popular dish it is today; it was a very expensive meal that was hard for ordinary people to afford. Even now, when elderly customers visit, they nostalgically talk about those days. "During the post-war reconstruction period, miso katsu was truly a luxury. Working hard, eating miso katsu once every few months was my only joy." Nowadays, the mainstream is to pour a thick, distinctly red miso sauce over miso katsu, but at "Yaba-ton," they continue to adhere to the image of dipping skewered cutlets into the "dote-nabe" as it was done back then.

The crispy katsu and the sauce that goes over the rice are a perfect match.

With a loud sizzling sound, white steam rises, and a savory aroma follows. It's an irresistible recommendation that makes everyone watching and those around you want to eat it too★

Of course, rice is included ◎ It's a favorite to drink with beer.

"Waraji" refers to footwear made of straw. It is characterized by being almost twice the size of a loin pork cutlet, literally the same size as a "waraji"? Enjoy it with two types of flavors: miso sauce and regular sauce.

Two pieces of pork tenderloin cutlet, carefully deep-fried in low-temperature oil, resulting in a very tender and easy-to-eat dish. This menu is popular among women who want to enjoy miso cutlet in a healthy way.

3 pieces of pork tenderloin cutlet

4 pieces of pork fillet cutlet

5 pieces of pork tenderloin cutlet

A hot bowl of rice topped with pork cutlet, generously drizzled with miso sauce. The balance of the rice soaked in miso sauce and the crispy fried pork cutlet is healthy and exquisite.

※ First, divide the hitsumabushi in the ohitsu into four portions. 【One】 First, take a bowl and enjoy it as is. 【Two】 For the second bowl, add condiments like green onions and wasabi and enjoy. 【Three】 For the third bowl, add the condiments and pour in some hot green tea. 【Final】 For the last bowl, enjoy it in the way you liked best from the first, second, or third.

Condiments (Welsh onion, Wasabi), Pickles, Green tea broth, Clear soup

Condiments (Welsh onion, Wasabi), Pickles, Green tea broth, Clear soup

Condiments (Welsh onion, Wasabi), Pickles, Green tea broth, Clear soup

Condiments (Welsh onion, Wasabi) Soup

Condiments (Welsh Onion, Wasabi) Soup

Condiments (Welsh Onion, Wasabi) Soup

The term 'Nagoya Cochin' is reserved for the meat and eggs produced in the Nagoya area. It is classified as a 'dual-purpose breed' that lays eggs well and has delicious meat. Nowadays, it has become a high-end ingredient and is quite expensive. The genetic resources of Nagoya Cochin have spread to various regions. [History] In the early Meiji period, the Nagoya Cochin was born in the former Ikemura, Higashikurashiki District (now Ikemura, Komaki City, Aichi Prefecture) by the brothers Sohei and Masahide Kaifu, who were former samurai of the Owari Domain. It is a breed created by crossing a chicken from China called 'Buff Cochin' (Kyukin) with a native chicken that was originally raised around present-day Nagoya. It was recognized as the first 'domestically produced practical chicken' by the Japan Poultry Association in 1905 (Meiji 38). Later, in 1919 (Taisho 8), a breed that had been improved (bred) by introducing genes from foreign chickens such as Brown Leghorns was re-established and named 'Nagoya breed,' but it is still distributed under the name 'Nagoya Cochin.' In the past, it had a very strong nesting instinct, which significantly reduced egg-laying efficiency when brooding, but recent improvements have somewhat weakened this instinct. In the future, it is expected that the establishment of selection methods using genetic markers will efficiently eliminate the nesting instinct. [Personality and Appearance] The comb is single, the adult plumage is yellow-brown with a black tail, and the blue-gray legs are prominent, with eyes that have a bluish tint. They are large, with breeding chickens weighing in the upper 2 kg range, showing a round and sturdy body shape. They have a gentle temperament and are easy to raise. They become well-acquainted with humans and remember their owners well when kept in small numbers. Roosters can weigh up to 5 kg, and hens can reach 4 kg, and due to their weight, they cannot jump very high. Despite being industrial chickens, they retain some nesting instinct, and hens may brood and hatch chicks. [Meat Quality] Nagoya Cochin raised for meat is usually shipped at 2.2 to 2.4 kg for females (raised for 140 to 170 days) and 2.4 to 2.6 kg for males (raised for 120 to 130 days). The meat quality of Nagoya Cochin is reddish, with moderately fragrant fat, and has elasticity and fullness. It has a rich flavor. [Eggs] The eggs of Nagoya Cochin are different from white and brown eggs, having a pinkish shell. The taste is rich, the yolk color is deep, and the texture is smooth with a rich flavor.

(Soup, Pickles)

(soup, pickles)

(Soup, Pickles)

2 pieces of fried chicken, 1 piece of fried chicken wing

(Rice, Soup, Pickles)

(Rice, Soup, Pickles)

(Rice, Soup, Pickles)

Kishimen, served in a rich broth with deep-fried tofu, kamaboko (fish cake), spinach, and plenty of bonito flakes, has been loved and cherished by the common people of Nagoya since the Edo period. It can be said to be the most historically significant dish among Nagoya cuisine. The broth is a slightly strong bonito dashi. The ingredients include deep-fried tofu, kamaboko, green vegetables like spinach, and a generous amount of bonito flakes. This combination is the essence of kishimen. Despite being an extremely simple noodle dish that can even feel modest, the strong seasoning is very much to the liking of Nagoya residents. Moreover, the flat noodles glide smoothly down the throat, and despite the rich flavor, they do not feel heavy. The rich broth satisfies the preferences of Nagoya people while also maintaining the advantages of a quick-to-eat noodle dish. This is believed to be the reason why kishimen has been loved by the people of Nagoya for so long. The traditional Nagoya dish has various theories regarding its name origin. One theory is the

Large serving + 190 yen

Tempura Rice Balls 2 pieces 400 yen White Rice 210 yen Children's Curry 680 yen

5 Tempura Rice Balls 1000 yen