"The Atsuta Shrine, Nagoya"

The Atsuta Shrine, in the heart of the city of Nagoya, is the most important Shinto shrine in Japan, and attracts more than five million visitors each year. Established in the first century, this religious site is famous for its preserved Imperial insignia, the "grass-mowing sword" (kusanagi-no-tsurugi), one of only three in the country. Also of interest are its principal shrine, Hongu, surrounded by an enclosing wall, and the treasury with its numerous works of art, including old and modern paintings, ceramics, jewelry, and traditional masks. While in Nagoya, be sure to also visit Nagoya Castle. This splendid moated complex was built in 1612 and boasts a 48-meter-high main tower that is famous for its two gilded dolphins (shachi).

Food in The Atsuta Shrine, Nagoya

1. Ogura Toast

Start your day with a delicious Nagoya style breakfast at a coffee shop. I suggest Komeda’s Coffee, a staple of Nagoya this coffee shop does it all right. Delicious coffee and freshly made bread in a comfortable feel at home atmosphere. When you order a beverage such as coffee or tea in the morning before 11 a.m. you will get a free slice of toast with either a boiled egg, egg spread or red bean spread for free. This is what the locals call a Nagoya Morning or Nagoya Morning Service. I suggest you try the toast with red bean spread, it’s called Ogura Toast and is another specialty of Nagoya.

2. Hitsumabushi

For dinner, I recommend Hitsumabushi, my absolute favorite dish in the world. Hitsumabushi is made from grilled freshwater eel called Unagi in Japanese. The eel is served on rice in a delicious sweet sauce with crispy skin and juicy meat this dish is a real feast for all senses. Hitsumabushi is a delicacy and not cheap, a normal serving costs around 3000 yen (30 US dollars) but there are usually small servings or half portions available at most Hitsumabushi restaurants.

3. Kishimen Noodle

For lunch, I recommend something light and cheap, but equally typical: Kishimen noodles. These noodles are similar to Udon noodles, but broader and thinner which gives the noodles a different feel. Typically served in a hot broth with toppings such as steamed fish cakes, spinach, spring onions and Bonito flakes they come in various forms served hot or cold.