A must-try at Nagoya Daidokoro: grilled chicken wings, handmade pork burgers, and miso oden

Photos & Text /Xiao Hu’s Dream-Eating Blog

Those who know me well or often ask for my food recommendations will know that lately, I’ve been raving most about Wakaba taiyaki, Teibi gyōza, 8% ice cream specialty shop, and Furaiko’s traditional Hakka meatballs...

If you live near Shuanglian Station or Chifeng Street, you’ve probably also seen scenes like this at night. To be honest, before my first visit, I was immediately drawn in by the sight of the lanterns glowing under the tightly shut iron door. Little did I know I’d become a regular. Now, seeing the business thrive brings mixed feelings — joy that the hardworking owner couple is being rewarded, but also worry because when I go back in August, I’ll have to queue up and often can’t even get in (sigh).

Since we discovered this place around February, we’ve pretty much tried every dish on the menu.

However, there’s one dish I always order but the owner keeps saying they’re out of. Two weeks ago, she told me via Facebook that the chef is starting to make this labor-intensive dish again (apparently, many people, like me, keep asking for it and only skip it when it’s unavailable) (laughs). So maybe the chef got tired of the questions and decided to bring it back (yay!).

On our multiple visits to Nagoya Daidokoro, we often see quite a few Japanese customers. I wonder if they’re here to ease homesickness through food? The place also has plenty of Taiwan travel info aimed at Japanese visitors, as well as some everyday useful info and local shop details. Of course, there are also some Japanese travel magazines. If you’re waiting, you can flip through them to pass the time.

The owner is a true Nagoya man who understands Chinese and can speak a few phrases. The owner’s wife is a Taiwanese daughter-in-law. The couple treats everyone with great warmth, like family. Sometimes, Xiao Hu likes to sit outside and watch them bustling about inside.

The menu isn’t extensive, but there’s something for both a full meal and a light bite, mainly featuring small dishes from Nagoya’s local izakayas.

Among them, the grilled chicken wings, pure pork handmade burgers, and miso oden have been privately dubbed by Xiao Hu as the “Nagoya Trio.” For first-timers, Xiao Hu highly recommends trying all three.

The owner’s wife serves either yuzu soda or just soda — I can’t quite tell, because it doesn’t really taste alcoholic, but it’s quite delicious, with a light citrusy aroma and sweet-bitter notes.

If you listen closely in the shop, you’ll often hear the sound of the owner forcefully slapping the burgers — “smack smack.” Xiao Hu wants to emphasize that these handmade burgers are made with pure pork, no beef at all, yet they don’t have that raw pork taste. Instead, they’re tender and smooth. Who knows what kind of magic the owner uses (laughs). Topped with a slightly sweet tomato sauce and a beautifully round fried egg, sometimes I really want to ask the owner (in broken Japanese) if he’s ever messed up the egg (laughs).

First off, the texture of this burger is soft and tender with a slight chew. But that chew only takes one or two bites, just a second or two, before the juices gradually melt in your mouth. At the same time, the aroma and sweetness of the patty instantly flood your entire mouth. Oh my God, it’s insanely delicious. I’m not sure if it’s the “cooking showdown” burger I’ve been dreaming of, but it’s definitely the best Japanese-style burger I’ve ever had.

The chicken wing, seen at roughly 45 degrees upper right from where the girl is sitting, reportedly sprays juice in an arc onto the table with the first bite. Seriously, the juiciness of these wings is absolutely the most I’ve ever had in any chicken wing. If possible, eat them as soon as they arrive because the longer they sit, the less juice they have. But even when cooled, their tender texture still makes it easy to eat one after another. I once saw an elderly Japanese gentleman order a bottle of sake and polish off three big plates by himself. And yes, it’s another dish I always order.

This deeply colored miso oden arrives with an enticing whiff of miso that makes me drool while taking photos, though I’m also worried it might be too salty. But after one bite, I’m reassured — this miso is damn perfect for my taste (stomach). It’s rich, fragrant, full-bodied, yet not salty at all. Instead, there’s a subtle sweet aftertaste that dazzles the senses. This plate has two types of tofu. One, which feels more like yuba (tofu skin), is nothing special. But the fried tofu is interesting — its texture isn’t as loose as Taiwanese fried tofu, with finer and more concentrated pores, so it’s firmer but melts smoothly in the mouth with a faint springy and eggy smoothness. In short, it’s very unique. Even after soaking up all the dark miso sauce, the bean flavor still bursts through your taste buds.

Also, this Japanese-style stir-fried spaghetti is the dish I order and recommend to friends the most, aside from the “Nagoya Trio.” It has a smooth yet sticky texture. Besides tomato sauce, cheese powder is likely added during cooking, then mixed with the egg yolk for extra creaminess. The sweet and sour sauce clings to the pasta, and even the onions and bacon become incredibly tasty from soaking up the sauce. When I go alone, I usually get a burger and a plate of this stir-fry — satisfying yet light.

This is Nagoya Daidokoro’s drink menu, mainly featuring sake, sweet liquors, sodas, and beer, plus some non-alcoholic beverages.

I originally wanted to try the super popular sweet liquor, but noticed a lot of people had ordered it.

Plus, it looked very cute and appealing, so I went with the Kyoho grape-flavored “soda.” Its grape-flavored sweet-sourness paired with a very light alcohol taste, and thanks to all the ice, it’s especially refreshing and palate-cleansing — delicious and satisfying. Next time, I’ll try other flavors too.

Next up is the miso pork, which I ordered on my third visit. Some friends feel the miso oden here is a bit too sweet, but this miso dish is slightly saltier. It might pair better with udon or rice. (On my second visit, I tried it with udon and didn’t find it too salty.) But I must say, the miso itself is quite fragrant, the meat is very tender, and it’s great with drinks.

“Cheese Tomato Salad” 140 TWD. Besides tomatoes and mozzarella, it’s topped with lots of chopped scallions and drizzled with olive oil — looks very fresh and tempting. Maybe the seasoning was too heavy, because the saltiness overpowered the cheese’s aroma and the tomatoes’ sweetness. Thankfully, the beef tomatoes were juicy enough that the saltiness didn’t linger too long or ruin the dish. But later, when Xiao Hu tried a slightly unevenly seasoned piece (maybe less salt), the chewing experience was delightful — the tomatoes’ sweetness and the cheese’s aroma were both delicious. Also, the burst of tomato juice and the creamy texture of the cheese in the mouth were simply enchanting.

By the way, does this mushroom look like a caramel flan? xd While I was taking photos, I heard a girl at around 45 degrees upper right shriek “Oh~~~” nonstop, and almost simultaneously, Ben’s compliment came from the left. The photo makes the edges of the mushroom look a bit dry, but take a bite and it bursts with juice. The mayo wasn’t as greasy or cloying as expected — it felt more like blended cheese, emulsifying in the mouth with a blast of sweet, salty, and savory deliciousness. Before I knew it, I was washed away by the mushroom’s fragrant, sweet “mushroom juice,” tingling in my mouth. My goodness~~ it’s so good~~.

The “burger” at Nagoya Daidokoro has a special feature — it’s made with “all pork,” so even those who can’t eat beef can enjoy it freely. In my earlier post, I already mentioned how tender and juicy the Nagoya-style burger patties are. This time, with the addition of the Japanese-style sauce and grated radish, the juiciness became even more refreshing. However, the flavor variation and emotional impact were slightly less, but it still delighted Ben, who doesn’t eat beef (laughs). But according to his later revisit, he agreed with me and the girl at 45 degrees upper right — the “hand-pan-fried egg burger patty” from the earlier post was slightly better.

The pork cutlet itself is very soft and tender. There’s not too much juice, but when paired with the curry sauce, it becomes smooth, tender, sweet, and delicious. The curry leans toward a sweet-spicy Japanese style — not mind-blowing, but definitely above average.

Finally, of course, there’s the “crispy bacon cheese tomato” I’ve been longing for, pining after for three or four months before finally getting to see it. When it arrived, I was a bit surprised — it used mozzarella instead of the usual string cheese for gratin.

Overall, because mozzarella is less salty, the texture is a bit stickier and more elastic, with a slight bounce from the cheese. Flavor-wise, since mozzarella has only a mild milky aroma, it’s different from our usual impression of gratin. Also, the acidity from the tomatoes is lighter than expected, allowing the savory richness of the meat sauce to stand out more on the tongue. Additionally, there’s a lot of bacon — thickly sliced — making it hard not to be distracted by its sweet greasiness =). And the generous amount of onions adds a touch of pleasant sweetness and crunch. Conclusion: if you see it, don’t hesitate — indulge in it.

Nagoya Daidokoro
Address: No. 50, Chifeng Street, Taipei City
Phone: 02-2555-5078
Business hours: 5:00 PM ~ 10:30 PM (Closed on Sundays)

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