The Best Michelin-Starred Restaurants in Nagoya: A 2026 Gourmet Guide

Introduction to Nagoya’s Food Scene

An Introduction to the City

Nagoya, Japan’s third-largest city after Tokyo and Osaka, was once the center of Japanese history around 500 years ago. Samurai warriors from the Nagoya region helped bring peace to a country then divided by warring factions, laying the foundation for a stable era. Later, relatives of Japan’s rulers-built castles in the area, around which the city gradually developed.

These settlements became cultural hubs, and Nagoya’s location—roughly halfway between Tokyo and Kyoto—allowed it to absorb the finest culinary traditions from both east and west. As a result, many long-established restaurants still thrive today, forming the backbone of Nagoya’s rich gastronomic scene.

In modern times, Nagoya’s surrounding area became the headquarters of the world-renowned automaker Toyota, driving industrial growth. The presence of business leaders and executives further boosted the city’s dining culture, fostering the development of high-quality restaurants.

Nagoya is also extremely accessible. From Tokyo, the Shinkansen (bullet train) reaches Nagoya Station in just about 90 minutes. The city’s well-developed subway system makes it easy to explore all corners of Nagoya, while its stations also serve as gateways to nearby tourist destinations such as Takayama and Shirakawa-go in Gifu.

Nagoya’s main entertainment district is Sakae, about 2 kilometers from Nagoya Station. However, since the 2000s, redevelopment around Nagoya Station has transformed the area into a vibrant hub, attracting both local specialties and high-end dining establishments, rivaling Sakae as a hotspot for food and culture.

What to Expect from Dining in Nagoya

To truly appreciate Nagoya’s cuisine, it’s important to first understand its unique local dishes. Known as “Nagoya-meshi,” these specialties are unlike anything else in Japan. Located in Aichi, Nagoya is famous for Hatcho miso, a rich, dark miso that forms the foundation of several iconic local dishes. Classics include miso katsu (pork cutlet with miso sauce), miso nikomi udon (udon noodles simmered in miso broth), miso oden (miso-flavored simmered vegetables and fish cakes), and dote-ni (slow-cooked miso stew). The bold, savory flavor of Hatcho miso is addictive, appealing to both locals and visitors alike.

Nagoya also offers a unique way to enjoy unagi (eel) called hitsumabushi. The eel is finely chopped and served over rice in a round wooden container called an ohitsu. It can be enjoyed with condiments or transformed into a flavorful ochazuke by pouring hot dashi broth over it. This culinary ritual is both delicious and distinctly Nagoya.

While sampling these local specialties is a must, it’s also worth noting that Nagoya, as Japan’s third-largest city, boasts a dining scene that rivals Tokyo and Osaka. Numerous restaurants here have earned Michelin stars or have been featured in the Michelin Guide. Among them, a curated selection of outstanding establishments stands out—some of which we will introduce below.

Best French Restaurants in Nagoya

1. Reminiscence （レミニセンス）

Reminiscence has earned two Michelin stars and is consistently ranked among the Top 100 French restaurants on Japan’s premier gourmet platform. Owner and head chef Masaki Kuzuhara honed his craft at two three-Michelin-starred restaurants, Quintessence and Hajime, before opening his own distinguished establishment.

The restaurant places a strong emphasis on local ingredients from the Nagoya region, sourcing primarily from Aichi, Mie, Gifu, and Shizuoka. Seasonal eel dishes are a celebrated specialty, showcasing both creativity and tradition. Offering an omakase (chef’s choice)-only menu, complemented by expertly paired wines, Reminiscence invites diners to indulge in a truly quintessential Nagoya French dining experience.

2. Tout La Joie Ism

Tout La Joie Ism is a highly acclaimed restaurant, ranked among the Top 100 Creative Cuisine establishments on Japan’s premier gourmet platform, yet securing a reservation is famously challenging. Owner and head chef Isshin Sumoto presents an extraordinary array of dishes in his own distinctive culinary style.

Apart from the signature “M Salad,” Sumoto never serves the same dish twice to the same guest, demonstrating a remarkable range of creativity and innovation. Connoisseurs from across Japan—and beyond—are enchanted by what has come to be known as “Sumoto cuisine.”

Reservations for the entire year open every December 1st, and all slots are typically claimed within moments. Should you be fortunate enough to meet someone who holds a reservation, treasure the opportunity—and prepare for an unforgettable dining experience.

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Nagoya Unagi: Where to Eat Grilled Eel

3. あつた蓬莱軒本店

Japan Restaurant Award, Best 100 (2024)

Founded in 1873, Atsuta Houraiken Honten is a historic specialty eel restaurant. It has been featured in the Michelin Guide and ranked among the Top 100 Unagi Restaurants on Japan’s leading gourmet platform. Located just steps from Atsuta Shrine, one of Japan’s most famous shrines, it’s a perfect stop after a visit.

Atsuta Houraiken is also credited with inventing Nagoya’s iconic eel dish, hitsumabushi. Unlike the Tokyo-style, Nagoya-style eel is grilled without steaming, resulting in a crispy exterior and tender, fluffy interior. Each eel is carefully prepared only after an order is placed, so the grilling takes time. While waiting, diners often enjoy complementary dishes such as umaki (rolled omelet with eel) or kimo-yaki (grilled eel liver) alongside a drink—turning the wait into a full culinary experience.

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4. うな富士

Japan Restaurant Award, Bronze (2021, 22)

Japan Restaurant Award, Best 100 (2024)

Founded in 1995, Unagi Fuji is a relatively young eel restaurant by Nagoya standards. Despite its short history, it quickly caught the attention of the Michelin Guide and has since been featured, while also earning a place among the Top 100 Unagi Restaurants on Japan’s leading gourmet platform.

The restaurant’s defining feature is its use of “Ao-unagi” (blue eel), a premium variety larger than average and prized for its rich flavor and generous fat content. Each eel is grilled over high-temperature charcoal, creating a crisp exterior while keeping the flesh tender and fluffy inside.

Signature dishes include hitsumabushi and unaju (grilled eel over rice, served in a lacquered box) topped with grilled eel liver, where the deep, savory richness of the liver harmonizes beautifully with the eel’s natural umami. As these dishes are available in limited quantities, arriving early is highly recommended.

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Top-Rated Sushi Spots in Nagoya

5. Myouan (日本料理 明庵)

Michelin (2019): Two Stars

Myouan is a two-Michelin-starred Japanese restaurant, also selected among the Top 100 Japanese Cuisine establishments on Japan’s leading gourmet platform. Tucked away in Nagoya, it is a true hidden gem for discerning diners.

The restaurant is led by an owner-chef who spent many years training overseas, a background that shapes Myouan’s distinctive approach to Japanese cuisine. While incorporating select international ingredients, the chef remains deeply committed to domestic sourcing, drawing on long-standing relationships with trusted producers to secure exceptional-quality ingredients from across Japan.

Rooted in traditional Japanese techniques yet enriched by influences from cuisines around the world, the dishes at Myouan offer a sense of innovation that continues to captivate seasoned gourmets.

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6. Ueda (右江田)

Japan Restaurant Award, Bronze (2022-2024)

Japan Restaurant Award, Best 100 (2022)

Ueda is the only sushi restaurant in Nagoya to have earned three Michelin stars and has also been selected among the Top 100 Sushi Restaurants on Japan’s leading gourmet platform. Under the leadership of second-generation owner and head chef Naoki Ueda, the restaurant has risen dramatically in prominence, becoming one of the city’s most sought-after dining destinations.

The menu is offered exclusively as an omakase course, centered primarily on sushi. Aside from two small dishes served at the beginning of the course, the focus remains firmly on the sushi itself. The harmony between the powerful red-vinegar–seasoned rice and meticulously selected toppings deliver a deeply satisfying experience—one that lingers on the palate long after the final piece is served.

7. Sushi Ishiguro (鮨 いし黒)

Michelin (2019): Selected

Sushi Ishiguro has been selected among the Top 100 Sushi Restaurants on Japan’s leading gourmet platform. Chef Noriaki Ishiguro, born into a family of sushi chefs, sought to further refine his skills by training in Tokyo at Sushi-ya no Isokan, where he spent ten years mastering the craft.

After returning to Nagoya, he served as head chef at a local sushi restaurant for six years before opening Sushi Ishiguro independently in 2012. The restaurant is distinguished by its expertly balanced red vinegar–seasoned rice, carefully prepared to complement both fresh and aged seafood.

With its serene, traditional Japanese interior, Sushi Ishiguro offers an atmosphere that beautifully embodies the subtle elegance and spirit of Japanese dining.

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8. Sushi Hanakuruma (鮨 花車)

Japan Restaurant Award, Best 100 (2025)

Sushi Hanakuruma is a restaurant produced by Yuichi Arai, owner and head chef of Sushi Arai, the renowned Ginza establishment that has earned one Michelin star. It has also been selected among the Top 100 Sushi Restaurants on Japan’s leading gourmet platform.

The restaurant is helmed by chef Hiroyoshi Yokota, who was personally entrusted with the establishment by Arai. Drawing extensively on ingredients from Mikawa Bay, the sea that borders Nagoya, Yokota crafts both small dishes and sushi that highlight the region’s bounty.

Combining the refined techniques honed in Ginza with the distinctive flavors of Mikawa Bay, Sushi Hanakuruma offers a uniquely Nagoya-style interpretation of Edomae-style sushi, distinct from its Ginza origins.

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9. Hamagen (浜源)

Japan Restaurant Award, Best 100 (2021 - 22, 25)

Hamagen has been selected among the Top 100 Sushi Restaurants on Japan’s leading gourmet platform. Though located slightly away from JR Nagoya Station, it is a destination that continues to impress Japan’s most discerning gourmets.

The interior blends a traditional Japanese architectural setting with carefully chosen Western antiques, creating a refined yet relaxing atmosphere that feels pleasantly removed from everyday life. The chef personally selects ingredients at the market, with a strong emphasis on produce and seafood harvested in the Nagoya region, while also sourcing exceptional seasonal ingredients from across Japan.

The sushi rice is seasoned with a blend of red vinegar and rice vinegar, and its harmony with the chef’s meticulously chosen ingredients creates a truly memorable dining experience.

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10. Sushimiti sakurada (寿し道 桜田)

Japan Restaurant Award, Best 100 (2025)

Opened in 2019, Sushimiti sakurada is a relatively young restaurant, yet it quickly rose to prominence and was selected among the Top 100 Sushi Restaurants on Japan’s leading gourmet platform in 2025.

Owner and head chef Yuto Ota trained at some of Tokyo’s most prestigious sushi establishments, including Ginza Kyubey and Sushi Tokami, before returning to his hometown of Nagoya to open his own restaurant. While the restaurant sources its tuna from the renowned Tokyo-based wholesaler Yamayuki, with whom Ota has longstanding ties from his Ginza training days, most other ingredients are carefully selected from the Nagoya region and its surroundings.

The restaurant also offers thoughtfully curated wine and sake pairings, enhancing the harmony between cuisine and drink. For those who do not consume alcohol, a non-alcoholic tea pairing is available, ensuring an equally refined and immersive dining experience for every guest.

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11. Sushi Kuranami (鮨 くら七海)

Sushi Kuranami is the Nagoya outpost of Sushi Sagawa, an exclusive members-only sushi restaurant located in Roppongi, Tokyo, led by owner and head chef Masaharu Sagawa. The Nagoya location is entrusted to chef Fumihiko Sato, who was personally selected while training at the original Sushi Sagawa.

The restaurant uses the same rice blend as the Tokyo flagship—Tsuyahime and Sasanishiki—along with the identical vinegar seasoning, allowing guests to experience the authentic flavors of the main restaurant without leaving Nagoya. At the same time, Sushi Kuranami incorporates a generous selection of locally sourced ingredients from the Nagoya region, creating a compelling contrast between Tokyo refinement and regional character.

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Where to Find Quality Yakiniku and Wagyu

12. Setsugekka Tanaka Satoru (雪月花 たなかさとる)

Japan Restaurant Award, Bronze (2025)

Japan Restaurant Award, Best 100 (2025)

Setsugekka Tanaka Satoru has been featured in the Michelin Guide and selected among the Top 100 Yakiniku Restaurants on Japan’s leading gourmet platform. Owner and head chef Satoru Tanaka was born into a family of butchers and took over the family business, later opening this restaurant as a true meat specialist.

Tanaka continues to operate his own butcher shop, personally selecting only the finest cuts for his restaurants. As a result, the quality of the meat has earned the unwavering trust of Japan’s most discerning gourmets. Although Setsugekka now has a presence in Ginza, Tokyo, the Nagoya location remains the origin of Tanaka’s vision of refined “meat kappo” cuisine, where exceptional beef is treated with the same respect and precision as traditional Japanese fine dining.

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Best Tempura Restaurants in the City

13. Tempura Kusunoki Nagoya (天婦羅くすのき 名古屋)

Japan Restaurant Award, Bronze (2025)

Japan Restaurant Award, Best 100 (2025)

While Tempura Kusunoki in Yotsuya, Tokyo, has long been celebrated as a destination for gourmets from around the world, the Nagoya branch represents a return to the restaurant’s origins—Kusunoki was originally founded in Nagoya before relocating its flagship to Tokyo.

The restaurant is led by head chef Tatsuya Ichihara, who trained under owner and master chef Tadashi Kusunoki. Following Kusunoki’s philosophy of offering the finest tempura, Ichihara transforms seasonal ingredients into exquisite, delicate tempura that highlights each ingredient’s natural flavor.

Although the Nagoya location opened only in 2022, it was swiftly recognized for its excellence, being selected among the Top 100 Tempura Restaurants on Japan’s leading gourmet platform in 2025.

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