Photograph:VOLVO850R
Located in the western part of Aichi Prefecture, Nagoya is known as one of Japan’s three major cities. Nagoya City is a treasure trove of local specialties, and it has restaurants where you can enjoy all kinds of pasta, from classic dishes to more unique takes. This time, we’ve rounded up the most popular recommended spots for pasta in Nagoya City.
Last updated: July 24, 2026 (Created: July 21, 2026)
This article is based on2,732Tabelog reviews.
Table of Contents
This by reservation only restaurant near Nagoya Station serves Italian food made with Special ingredients.
The interior has a refined and stylish feel with a touch of Japanese charm. Private room are available on the second floor.
Photograph:DUFF
Up to 4 people can order à la carte from a menu of 20〜30 items, from Appetizers to main dishes. Each dish you order is adjusted to the number of people and served accordingly.
Every plate is said to stand out for the quality of its ingredients and the careful preparation.
Photograph:アルマジロ0521
For parties of 5 or more, course meals are the standard option. A reservation is required by the day before.
Kobe Beef Fuki no To is a Bolognese made with Kobe beef. Reviews rave about how good the rich sauce and Nagano-grown natural fuki no to (butterbur sprouts) taste together, and how well they coat the garganelli.
The best thing I had this time was the 'Nduja.' When I saw it on the menu, I thought, "What is this?" but when I tried it, it was pasta with fermented chili pepper sausage, and it wasn't too spicy. It went really well with the cheese sauce and tasted great!
Source:https://www.doom.now.cc/en/aichi/A2301/A230101/23054647/dtlrvwlst/B521831741/
matsu09111966
It turned into a fun and delicious night. It was nice to be able to order à la carte, and both the food and the wine were great. It was also nice that they served out portions for each person.
Source:matsu09111966's review
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Photograph:翠川 殉
Just a 1-minute walk from Tokaidori Station, this restaurant serves Italian food centered on pasta along with wine.
Inside, the atmosphere feels like a hideaway for adults. The first floor has counter seats where even solo diners can feel at ease, while the second floor has table seating for a relaxed meal.
Photograph:かよむす
The signature dish, "Aburi Mentaiko (seared pollock roe) Cream Sauce," is a popular menu item with a high repeat order rate. It uses fresh pasta made with fragrant Domestic wheat, shipped directly from a noodle artisan on Awaji Island.
The fresh cream and aburi mentaiko create a rich flavor that is said to be addictively good.
Photograph:yokop451
The "Homemade Salsiccia Oven-Baked," packed with plenty of coarsely ground pork, is baked in the oven until juicy.
Along with the bursting meat juices, the aroma of herbs comes through nicely, making it very tasty.
We ordered the recommended antipasti and pasta from the menu. We had kanpachi (greater amberjack) carpaccio, an Appetizers assortment, and squid ink pasta. Everything was delicious, so I recommend them all.
Source:https://www.doom.now.cc/en/aichi/A2301/A230112/23081817/dtlrvwlst/B500144922/
yokop451
Today I ordered the surumeika (Japanese flying squid) and canola flower peperoncino. Of course, I got the Large size. Being able to casually enjoy pasta of this quality is pure happiness. The chewy pasta with its perfect texture pairs well with the surumeika, nicely lifted by the spicy kick of the peperoncino.
Source:yokop451's review
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Photograph:tommypromotions
This restaurant serves Italian cuisine that blends traditional Italian cooking methods with modern techniques. It is located on the 2nd floor of the Sanmarco Building, a 3-minute walk from Shinsakae Station.
The interior has a grown-up atmosphere, with lively counter seating and Semi-private room seating that offers a sense of privacy.
Photograph:Suekkss
The "Prospero Lunch Course" lets you enjoy seven dishes, including seafood dishes made with local Nagoya ingredients, a main dish, and a choice of pasta.
The "Mikawa-san (from the Mikawa region) natural kuruma ebi (Japanese tiger prawn) chilled fedelini with Sicilian Trapani sauce" is said to have fragrant basil, a nice tomato tang, and the perfect serving temperature.
Photograph:cats-99
The amuse at this creative Italian restaurant is popular. It comes with burratina cheese and Kato Noen (Kato Farm)'s fruit tomato Kiwame.
Another version is a caprese coated in cacao butter instead of using tomato. People say it has a crisp texture like chocolate and tastes great.
美味しいものを食べたいカイザーくん
No matter how many times I eat it, I think the carpaccio here is the best in the world! It is so delicious I could eat it every day, and its artistic beauty amazes me every time.
Source:美味しいものを食べたいカイザーくん's review
ウッチー@1225
・Cold federini with nama uni (fresh sea urchin) and Sicilia Trapaneze sauce
A refreshing tomato and basil sauce is topped with a generous heap of sea urchin packed with rich, refined sweetness. Here too, the contrast of two extremes brings out the best in each other, creating a stunning sense of balance, and it tastes incredibly good.
Source:ウッチー@1225's review
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Photograph:pop_o
A spot near Nagoya Station where you can casually enjoy Italian food made with local ingredients. They also have a wide range of drinks, including wine by the glass, craft beer, and house-made non-alcoholic options.
The stylish interior is designed with an atelier in mind. The spacious table seating lets you enjoy your meal in a relaxed setting.
Photograph:Mr.ワニ
The "chisan Course" is a 7-dish course whose contents change depending on what is available that day. It uses ingredients from Aichi Prefecture throughout.
The main duck is said to have concentrated flavor, and the cooking is done just right.
Photograph:とのらんち
The popular daily lunch pasta comes as a set with the one-day-only “Chef’s Today's Pasta” and an “Ai Farm Lettuce Salad.”
The salad, simply dressed with olive oil and rock salt, is nice. The pasta is said to have a good balance of oil and salt, making it tasty.
CGのグルメノート
Built around local ingredients and careful control of the cooking, the course clearly shows real attention to detail, and the pork main in particular is good enough to make you want to come back. From the Appetizers to the pasta and salad, everything feels consistent, and the course is highly complete overall.
Source:CGのグルメノート's review
ぬーーーん！
You can enjoy wines chosen by the sommelier. Lunch is served in two seatings, and if you arrive even a little early, you will not be able to enter, so be sure to arrive right on time. The food was of course delicious, and the karasumi (dried mullet roe) pasta was the best. Every single vegetable in the salad was tasty too.
Source:ぬーーーん！'s review
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Photograph:kirakira.t
A 5-minute walk from Hisayaodori Station on the Sakura-dori Line, this restaurant is popular for its artistic dishes based on Italian cuisine.
The interior has a warm wooden feel, with counter and table seating. Private reservation is available for up to 12 people.
Photograph:beenpapa
During dinner time, you can reserve just a seat and order from the à la carte menu. There are about 30 items.
From Appetizers to dolce, every dish looks bright and colorful. Reviews give high praise, saying the food pairs perfectly with the wine.
Photograph:まりん72
The popular lunch course comes with Appetizers, pasta, a main dish (fish or meat), dessert, and even a drink after the meal.
The flat pasta with hotaruika (firefly squid) and canola flower has just the right amount of saltiness, and it is said to taste great as it coats the chewy noodles.
evergreenskyocean
What stands out most is the care put into the ingredients: fresh fish shipped directly from Mie Prefecture, organic and pesticide-free vegetables, beef from Aichi Prefecture, and house-made nama pasta (fresh pasta). The phrase “bringing out the life of each ingredient” shows up on the plate just as it is.
Source:evergreenskyocean's review
カマイタチ197307
This time, we visited for a family celebration and splurged on a lunch course made with dinner ingredients. Everything was delicious, but the pasta with nama uni (fresh sea urchin) and hotaru ika (firefly squid), and especially the Horaigyu (Horai beef) Sirloin cap roast, were outstanding. I would definitely love to visit again if I have the chance.
Source:カマイタチ197307's review
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Photograph:ミキ910
This restaurant is a 7-minute walk from Exit 2 of Imaike Station and is popular for its house-made fresh pasta made by a French chef.
The clean interior stands out with its white walls and chairs. Counter and table seating are available.
Photograph:lisweetsa
There are three courses available that combine pasta, Appetizers, and dessert.
The "garganelli (tube-shaped pasta) with chicken ragu sauce" has a pleasantly chewy texture. The combination of nuts, ground chicken, and mushrooms is said to offer a fresh new taste.
Photograph:スパマキシマム
There are three kinds of house made dolce. They appear at the end of the course.
The tiramisu is a carefully crafted item that has been refined again and again from the version they made when the restaurant first opened. It is said to have a rich, light, and creamy melt in your mouth texture.
Qingshui813
The course continues with Appetizers and a main pasta. The Appetizers are an assortment of about four kinds. Every one of them is delicious. For the main, which you can choose from four kinds of pasta, I picked an unusual spicy red round pasta. It came with a seafood sauce, and the rich seafood flavor with the spicy kick of the pasta was so good that I finished it in no time.
Source:Qingshui813's review
只野おっさん
You can choose from four kinds of authentic fresh pasta. All of the pasta is made with handmade fresh noodles. The Appetizers and pasta are delicious, and you can feel the care that goes into them. This is recommended for a pasta lunch.
Source:只野おっさん's review
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Photograph:idanbo
This restaurant is a 5-minute walk from Shin-Sakaemachi Station and serves a wide range of dishes, from classic Italian to creative Italian cuisine.
The interior, with its striking wood-grain design, has a calm atmosphere that makes it easy to relax. With counter and table seating, you can enjoy a laid-back grown-up dining experience.
Photograph:いがグルメ
There are no set courses, and you order a la carte.
The "Aichi-ken (Aichi Prefecture) sumiika (cuttlefish) no ikasumi (squid ink) spaghetti" is made by slowly simmering a large amount of onions and squid. It has a rich squid ink flavor that coats the thick, chewy pasta well.
Photograph:鮎釣り人
They also offer a wide selection of snacks that pair well with wine, Japanese whisky, and craft beer.
The "Appetizers assortment," which changes depending on the day, is recommended for first-time visitors and anyone having trouble choosing from the menu. It is said to be at a level where you can feel Manzoku with both the volume and the taste.
H.aya
The soft roe and karasumi (dried mullet roe) aglio e olio was the highlight this time. It is rare to find pasta where the flavor of karasumi stands out this clearly. From the first bite, rich flavor and saltiness spread across the palate, coming together with the creamy soft roe in a very well-finished dish. Honestly, I was quite surprised.
Source:H.aya's review
シフォンのおとうちゃん
This is my first time trying bonito carpaccio. The bonito is cut fairly thick, so it is almost like sashimi. What is more, the red onion is super sweet! The soft roe cutlet is huge! The airy soft roe blends really well with the coating, and this is another flavor I am trying for the first time.
Source:シフォンのおとうちゃん's review
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Photograph:me.com
This stylish Italian restaurant is a 2-minute walk from Exit 1 of Irinaka Station, marked by a bright red door at the entrance.
The compact interior has counter and table seating. It is said to be so popular that it is almost full at lunchtime.
Photograph:なべちゃん1204
The Most Popular "Lunch Course" comes with an antipasto misto, your choice of pasta or risotto, your choice of dolce, and a drink.
The "Small Shrimp, Mushroom, Tomato Cream" pasta comes with plenty of large shrimp and mushrooms. The sauce coats the pasta well, and it is said to be very good.
Photograph:BTCおくりん
The "Sanshu Cheese Risotto (three-cheese risotto)" is such a popular menu item that some people visit just for it.
It is said to be a rich dish with a deep, full-bodied cheese flavor that cheese lovers will find hard to resist. The flavor also goes well with white wine.
8a184b73975
The main dish, fresh pasta with a chewy texture and a rich, tasty sauce, was also a big hit and left me very Manzoku. The dolce after the meal and the drink were both authentic too, making it a wonderful lunch time.
Source:8a184b73975's review
riko1120
The Appetizers came in many different kinds, and every one was delicious! I chose the spring vegetable Genovese pasta, and it was incredibly good.
Source:riko1120's review
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Photograph:ゆいこの食べログ
This is an Italian restaurant near Takaoka Station, located on the first basement floor of a building, and it is by reservation only.
The interior is so bright and open that you would never guess it is underground. In this elegant space, you can enjoy your meal at a relaxed pace.
Photograph:ふろまーじゅ⭐
The "Short Course" is a flexible course that lets you choose from several options for homemade fresh hand-rolled pasta, meat dishes, and after meal treats and drinks.
Each dish is beautifully presented, and people say it offers a high level of Manzoku.
Photograph:SASUKE☆
The “W Main Full Course,” where you can enjoy seasonal ingredients, consists of 7 dishes in total. It comes with two main dishes, so you can enjoy both seafood and meat.
For Ashitaka-gyu (Ashitaka beef) from Shizuoka Prefecture, you can choose from three cuts: filet, Strip loin, and Top sirloin. The meat is excellent, and the vegetables served on the side are also said to be very good.
麺好きmasa777
Is it really okay for the Appetizers in the course to be this good? Both the pasta and the main meat dish can be chosen from 3 options, and they even serve them split for sharing, which is a nice touch. The Ise ebi (spiny lobster) pasta was outstanding！！
Source:麺好きmasa777's review
3b757350816
I enjoyed everything, right down to the peach dolce at the end! Was it pistachio mixed into the cream inside that peach? The texture was amazing. The kegani (horsehair crab) pasta was great too!
Source:3b757350816's review
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Photograph:ブルジョワ食いしん坊
This is a pasta specialty restaurant where skilled chefs, including embassy chefs from around the world and head chefs from famous hotels, create the dishes.
The interior is done in black, giving the space a chic and stylish feel. It has table seating and bench seating.
Photograph:ky nagoya
There are more than 70 kinds of pasta and more than 20 toppings. If you tell them your preferred sauce and type of noodles, you can order your own original pasta.
The “nama uni (fresh sea urchin) cream sauce with shell-on uni gratin” is said to be popular for its rich sea urchin flavor.
Photograph:DKym
All the dolci (Italian desserts), including tiramisu, crème brûlée, and gelato, are homemade. If you want to fully enjoy dessert too, the course meal is recommended.
The homemade focaccia has a chewy texture. It is said to be especially good when dipped in the leftover pasta sauce.
まめまま1212
We ordered the shrimp cream pasta and the kaki (oysters) and bacon genovese. The pastas here seem to be fairly spicy overall, and when ordering on a smartphone, you could choose the spice level. We chose a slightly spicy level for the cream pasta and no spice for the genovese. Both were rich and really delicious!
Source:まめまま1212's review
puu_chan
This time, I ordered Hiroshima-san (Hiroshima) oysters and bacon Genovese. It was very filling, with lots of oysters and bacon, and had an authentic, delicious taste! There were also plenty of other options on the menu, including tomato-based and cream-based pastas, so next time I’d like to try something different!
Source:puu_chan's review
