名古屋 · japanramenguide.com
Best Ramen in
Nagoya
Taiwan ramen and bold red miso
Nagoya has a reputation for intense, uncompromising flavours — and its ramen reflects that. The city's signature contribution is Taiwan ramen: a fiery bowl of thin noodles in punchy meat broth topped with spicy ground pork, chives, garlic, and chillies. Despite the name, it's a purely Nagoya invention from the 1970s. Red miso (hatcho miso) also appears in local ramen dishes, adding a deep earthy intensity that defines the broader Nagoya food personality.
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Nagoya ramen guide
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Read the guideRiding the Shinkansen to explore ramen in Nagoya? Book official JR Passes & Bullet Train tickets on Klook.
Stay near main railway terminals to easily ride the Shinkansen and hop between regional ramen capitals.
Sample Japan's culinary landscape from sushi to hot pot, and join local guides for ramen crawls in major cities.
JR Pass & Shinkansen
Bullet train tickets via Klook
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Frequently asked questions
What is Taiwan ramen from Nagoya?
Taiwan ramen (台湾ラーメン) is a Nagoya invention — despite the name, it was created in Nagoya in the 1970s at a restaurant called Misen. It consists of thin noodles in a soy-based broth topped with minced pork, garlic, chives, and chilli. It's much spicier than typical ramen.
Is Nagoya ramen spicy?
Taiwan ramen — the most famous Nagoya style — is notably spicy, with ground pork fried with garlic and chilli. Other Nagoya ramen styles using hatcho miso are intensely savoury rather than spicy. Regular shoyu and tonkotsu options are also widely available.