Nagoya Edition: Year-End & New Year
Back in Nagoya for the first time in a year.
@ Yakiniku Toyo
Every time I stop by Nagoya, I somehow end up here —
a local, old-school yakiniku spot that’s been around for 55 years.
If I had to introduce my own “Another Sky” kind of place,
this would probably be it…
It’s the one restaurant I can’t look at objectively —
packed with flavor, memories, and pure nostalgia.
It’s a bit off the beaten path, not close to the nearest station.
From Chayagasaka Station, you’ll need a taxi (around ¥1,000) or a bus.
It’s right in front of the Takekoshi bus stop, so yeah… slightly inconvenient, but worth it.
Even a family member of mine — originally from Osaka, transferred to Nagoya, and now living in Tokyo — says this is still their favorite spot.
Whenever I’m showing someone around Nagoya,
bringing them here is basically a guaranteed win
Personally, the side dishes are top-tier too.
Kushikatsu
The finely textured batter is light and crisp, standing tall.
The moment you bite in, the sweet aroma of pork fills your mouth.
First bite? Definitely with the sauce.
Dote Kushikatsu
Sweet miso sauce brings out the natural sweetness of the pork even more —
a true house specialty.
Freshly fried, it’s perfectly crisp on the outside and juicy inside.
Washed down in one go with an ice-cold beer.
Famous Dote (Miso-Stewed Pork)
Usually sold out by around 7 p.m.,
so ordering early is a must.
Beef Tendon, Egg, Tofu… and Daikon
If there were a “Best Soaked Flavor” championship,
this would rank near the very top.
Honestly, when I turn into a toothless old man,
I’d happily put this on my liquid-diet menu.
The beef tendon is so soft it practically melts and slips apart when you lift it.
So tender it dissolves on your tongue.
Seseri (Chicken Neck Meat)
Ultra-fresh and glossy —
you can tell at a glance.
Washed down with an extra fresh lemon sour.
By the way, the lemon sours here
will get you tipsy — fair warning!
Carrot Salad
Carrot râpée–style.
Salted Beef Tongue
That irresistible urge to wrap everything in rice.
Starting with rosu (loin), moving on to karubi (short ribs),
and eventually working our way to hormone (offal).
Karubi (Short Ribs) / Rosu (Loin)
Left: Mino / Right: Pork Hormone
The mino is cut thick and flat — super crunchy,
with fibers so crisp they almost get caught between your teeth in the best way.
The pork hormone is a hidden house favorite.
Incredibly fresh, snappy, and full of bite.
Honestly, I could drink forever with just these on the table.
To finish things off,
it’s either a bowl of soup or stone-pot bibimbap.
Spicy Vegetable Soup
A regulars-only custom order.
Lighter and cleaner than the oxtail soup, but with a proper kick of heat.
This place feels like a one-of-a-kind spot where
everything I love to eat somehow comes together.
Until next time…
Thanks for the meal!
Yakiniku Toyo
1-4-5 Hikarigaoka, Chikusa-ku, Nagoya, Aichi, Japan
Hours: 5:00 PM – 10:00 PM
Closed: Monday & Tuesday