🟠 Local-First — Best in its home region: Nagoya.
Hatcho-miso simmered oden—Nagoya’s doteyaki—deep, steamy comfort that’s worth a quick stop along the Tokaido line.
Last updated: 2025-11-10
Introduction
At Shimasho in central Nagoya, doteyaki means oden simmered in a rich Hatcho-miso broth. The pot bubbles, the air smells gently sweet-and-savory, and each bite warms you from the inside. You can find similar dishes in Tokyo, but the intensity of miso and the lively atmosphere truly peak here.
Note: In Kansai, “doteyaki” often refers to miso-braised beef tendon. In Nagoya, it’s this Hatcho-miso oden—daikon, tofu, egg, konnyaku, and more—slowly stained a deep brown.
What to Try
Start with the assorted plate: daikon, egg, tofu, konnyaku, and beef tendon, all soaked through with Hatcho-miso. It tastes bold yet finishes surprisingly clean—umami from miso balanced by a clear dashi. If available, add a miso katsu skewer for the classic “double-miso” combo.
How to Order
Say “assorted oden, please,” then add favorites one by one. Beef tendon and tofu often sell out early. Pair with beer or a citrus highball. Miso can splash as it bubbles, so a paper bib or a dark top helps. Hours can be short with sell-outs—aim for early evening on weekdays.
Tokyo or Trip?
🟠 Local-First — Best in its home region: Nagoya.
Hatcho-miso depth, price-value, and the steamy, convivial mood come together uniquely in Nagoya. A one-hour detour off the Tokaido line turns into a lasting winter memory.
Explore Nearby
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- Hamamatsu Gyoza (Shizuoka) 🥟
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