There are not many places in Nagoya to eat German food, but you can find some of the ingredients. By which I mean I sometimes see sauerkraut in the supermarket, and there is never a shortage of potatoes around. I am told there is more to German food than the kraut, brats, and potatoes, but I seem to go back to what I know. I digress…
The first spot is near Mizuho Undojo Nishi. Zurdeele, as pictured above, is a bit fancy, serving superb foods prepared by a chef who trained in Germany for 5 years. The exterior is stately brick house surrounded by a cozy garden. After entering you walk over a satiny floor to the main dining room, to which the restaurant’s name ‘Zur Deele’ alludes. The cozy garden and spacious lawn is truly relaxing. The staff recommends the homemade cured ham and sausage, but all selections use the best seasonal ingredients. Don’t for get the stock of German wine!
Though I know much less about it, our next offering was recommended by a German friend of mine, and described as “the most authentic in Nagoya.” Doitsu-un, while actually in Ichinomiya City, that is only about 20 minutes on JR outside of Nagoya so it might be worth a jaunt out for a taste test. It is a bit pricey compared to a “normal” restaurant, about JPY 2500 per person is to be expected, but you get what you pay for.
Next we have Asakuma Doitsu-kan, in Fujigaoka. It appears to be a part of a chain, but it was recommended; though only so far as to say it was “not bad.” If you are in the neighborhood, it might be worth a taste.
Finally, if you are in the market for some decent German food to work with at home you are going to need some meats. Though I would normally recommend any meat you purchase be from the Meat Guy, this is an exception. Alsace is a great spot near the Mio Kaguyama Shopping Center in Nisshin. It is actually a deli specializing German Style meat, and the pictures look great! If you make a trip there, why not let me know how it was?
Yose Nabe is a simple hot pot dish. The ingredients are flexible, but the first four are basically required in some measure. If you can master that measure you will be a long way towards cooking most Japanese foods! These kind of nabe, or hot pot, dishes are popular in fall and winter, but you can of course eat them whenever you like. This kind of food is generally a social affair, with the pot being placed in the middle of the table to boil. Lots of fun if you do it with the right people. “Nabe party” is a common destination for ladies in Japan, who enjoy time with their friends and perhaps a beer or two. Good fun. If you are interested in trying this delicous meal, You could either go here, a Nabe Shop near Sakae, or you can try it at home with this recipe.
3 1/2 cup dashi (fish stock) soup
4 Tbsp sake
2 Tbsp soy sauce
2 Tbsp mirin
1 tsp salt
4 or 8 hard shell clams, cleaned and sand expelled
2 salmon steaks, or salmon fillets, cut into 2 inch lengths and bones removed
1/4 head hakusai (Chinese cabbage), washed and cut into 2-3 inch lengths
1 negi, leek, rinsed and cut diagonally
1 carrot, peeled and cut into 1/4 inch thick rounds
8 shiitake mushrooms, stem removed
1 enoki mushrooms, trimmed
1 shungiku (chrysanthemum greens), washed and cut into 2-3 inch lengths *optional
Make the dashi in a nabe or handy large pot. Heat the soup and bring to a boil.
Season with sake, soy sauce, mirin, and salt.
Turn down the heat to low.
Add salmon and clams (meat) first.
Add other ingredients and simmer until softened.
*makes 4 servings