An alternative to onigiri, tenmusu is a convenient food for eating on the go. It may look like just a small and ordinary rice ball but take a closer look at this local delight, and you will see the tip of the shrimp fritter sticking out from the rice ball. The ocean flavour of the shrimp and dried laver brings just the right amount of saltiness to enhance the taste of the rice ball, without the need for salt.

Try them at the popular Senju - Nagoya-Famous Temmusu where you can eat in the store during lunch time from 12pm to 2pm. Caution: Once you start popping a couple of tenmusu into your mouth, you may get addicted to this yummy snack!

Kishimen is a broad and flat type of noodles common in Nagoya, a local specialty since the early Edo Period. The broth is seasoned with a touch of sweet sake, using a stronger soybean sauce compared to the normal soy sauce produced with soy and wheat. Popular toppings for the dish include steamed fish cake, deep fried bean curd and spinach. Dried bonito flakes are sprinkled on the dish before serving.

A great place to taste this dish is the Miya Kishimen - Jingu Restaurant (宮きしめん 神宮店). Located beside the Minamishinike pond on the grounds of Atsuta Jingu Shrine, enjoy your delectable meal with a view.

Spaghetti may be a common dish in Western countries, but when you are in Nagoya, try the Ankake spaghetti that gives this simple dish a twist! The thick spaghetti noodles are pan fried and topped with the sticky spicy sauce inspired by Chinese cooking. Common toppings to the spaghetti include Vienna sausages, Ebi Furai (shrimp fritters), onions, and green peppers. Check out the original Ankake spaghetti at Spaghetti House Sole, where the dish was first created.