Cuisine of Aichi
Japanese Beef Stewed in Kinshachi Nagoya Red Miso Lager
A rich beer which combines the flavors of malt and red miso paste, a famous Nagoya product, is used in the creation of this unique stew.
Roasted Mikawa Yamabuki Quail Stuffed with Foie Gras
This Mikawa Yamabuki quail features a stuffing of foie gras and herbs and is roasted to perfection. It is served with a red wine and fond de veau-based sauce that is accented with baked kumquats.
Multi-course Japanese Cuisine
* Featuring produce from Aichi Prefecture.
Littleneck clams simmered in soy sauce and a Japanese-style rolled omelet made with eggs from Nagoya Cochin chickens are served as hors d'oeuvres. The main dish features hot pot-style Nagoya Cochin chicken meatballs. Octopus from Aichi Prefecture is used for the aromatic octopus rice.