Aichi Prefecture
Aichi Prefecture

Aichi Prefecture Travel Guide 2026: Top Cities, Places to Visit & Itineraries | Trip.com

About Aichi Prefecture

Aichi Prefecture Local Experiences Map

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Trending in Aichi Prefecture

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Popular Destinations

More popular destinations
Nagoya

Nagoya

Tokoname

Tokoname

Toyota

Toyota

Toyohashi

Toyohashi

Inuyama

Inuyama

Shinshiro

Shinshiro

Chiryu

Chiryu

Okazaki

Okazaki

Plan Your Aichi Prefecture Trip

What to do

Looking for things to do in Aichi Prefecture? We provide up-to-date info on everything from must-see scenic spots to local hangouts.
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Legoland Japan Resort
Legoland Japan Resort
4.8/53,730 Reviews
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Amusement parks
Port Of Nagoya Public Aquarium
Port Of Nagoya Public Aquarium
4.7/51,363 Reviews
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Zoos & aquariums
Sky Promenade
Sky Promenade
4.7/5123 Reviews
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Night view
Ghibli Park
Ghibli Park
4.5/5356 Reviews
Higashiyama Zoo and Botanical Gardens
Higashiyama Zoo and Botanical Gardens
4.6/5216 Reviews
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Zoos & aquariums
Nagoya Castle
Nagoya Castle
4.8/53,597 Reviews
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Historic landmark
Night view
UNKO MUSEUM NAGOYA
UNKO MUSEUM NAGOYA
4.0/565 Reviews
Atsuta-jingu Shrine
Atsuta-jingu Shrine
4.7/5544 Reviews
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Historic landmark
Night view
Inuyama Castle
Inuyama Castle
4.8/5103 Reviews
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Historic landmark
Osu Kannon
Osu Kannon
4.5/5273 Reviews
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Historic landmark
Nagashima Spa Land
Nagashima Spa Land
4.8/524 Reviews

What to eat

Want to eat like a local? Don't miss out on these top Aichi Prefecture dishes and foodie spots.
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Furaibo Sakae Ganso chicken wings fried
Furaibo Sakae Ganso chicken wings fried
4.4/560 Reviews
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Japanese cuisine
Avg. SAR132/person
Bakuroichidai Nagoya West
Bakuroichidai Nagoya West
4.6/544 Reviews
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Japanese cuisine
Avg. SAR405/person
Sumiyaki Unafuji Main Store
Sumiyaki Unafuji Main Store
4.5/512 Reviews
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Japanese cuisine
Avg. SAR145/person
Houraiken
Houraiken
4.8/5120 Reviews
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Japanese cuisine
Courtyard
Avg. SAR145/person
Yabaton Yabacho Flagship Shop
Yabaton Yabacho Flagship Shop
4.3/5162 Reviews
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Japanese cuisine
Avg. SAR53/person
Inou Hitsumabushi ESCA Branch
Inou Hitsumabushi ESCA Branch
4.1/516 Reviews
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Japanese cuisine
Avg. SAR92/person
Sekai no Yamachan
Sekai no Yamachan
4.3/528 Reviews
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Japanese cuisine
Avg. SAR66/person
Reminiscence
Reminiscence
4.6/58 Reviews
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Western cuisine
Avg. SAR583/person
Sumibi Yakiniku Gyu-Bei
Sumibi Yakiniku Gyu-Bei
4.2/512 Reviews
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Japanese cuisine
Avg. SAR145/person
Miyakagi
Miyakagi
4.2/514 Reviews
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Japanese cuisine
Avg. SAR238/person
Udon Nishiki
Udon Nishiki
4.5/59 Reviews
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Japanese cuisine
Avg. SAR18/person
Hitsumabushi Bincho ESCA Branch
Hitsumabushi Bincho ESCA Branch
4.1/521 Reviews
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Japanese cuisine
Avg. SAR137/person

Aichi Prefecture Moments: Through Travelers' Eyes

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#Recommended
#愛知観光
#国内旅行
#名古屋観光
I rarely use the word "breathtaking" to describe a place!!!!

I rarely use the word "breathtaking" to describe a place!!!!

_TI***kd
_TI***kd
🌾 A Hidden Totoro Moment in Aichi’s Rice Fields
bucketlistdestinations

🌾 A Hidden Totoro Moment in Aichi’s Rice Fields

JoyceLee2906
JoyceLee2906
37
Enjoy stunning views of Victoria Harbour ✨ A nearly 100-year-old Japanese eel specialty restaurant 😍


The restaurant in Tsim Sha Tsui boasts a 270° panoramic view of Victoria Harbour 🌊. On special occasions, you can reserve a table to watch the fireworks 🎇🎆. The view directly opposite the Convention and Exhibition Centre is absolutely the best vantage point 🥳! They're currently offering a "limited-time" matsutake mushroom series, with natural matsutake mushrooms freshly picked and air-freighted to Hong Kong ✈️ – the perfect season to enjoy them!


As a specialty eel restaurant, they naturally use binchotan charcoal and grill the eel for a short time to prevent the loss of its freshness! (Strict control of the heat) This preserves the crispy skin, tender and fatty flesh, and melt-in-your-mouth texture 🤎.


The tableware is equally meticulous. Using utensils that have been used since the Edo period, they have excellent heat retention, allowing you to enjoy the grilled eel 🐟 at the perfect temperature!


🔸Matsutake mushroom (one tube) $488 A single eel dish (one eel, grilled matsutake mushrooms, seasonal pickled vegetables, a medley of pickled vegetables, and matsutake mushroom broth)

The kabayaki technique, passed down through the fourth generation of the family, creates a whole eel with a crispy exterior and tender interior. The rich sauce and delicate matsutake flavors intertwine in the mouth; paired with a bowl of matsutake broth, it's the perfect taste of the season.

The King of Mushrooms. The nourishing beauty of matsutake!

Directly grilled over charcoal to lock in the wildest aroma of matsutake, slightly charred on the outside and juicy on the inside, served with Japanese-imported glutinous rice peppers (slightly spicy and crisp) 🍂 A perfect autumn dish.

🔸Kikugawa Eel Three Ways $320

【Nagoya Specialty】Grilled eel (cut into pieces) (with rice) Seasonal side dishes. Special broth. Pickles. Three ways to enjoy the ingredients, three different experiences 👅

▪️First course: Savor the original flavor

▪️Second course: Add the three-course toppings for a unique taste

▪️Third course: Add broth and make ochazuke (rice soaked in tea)

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. ×××[Unagi Shidaime Kikukawa]×××

© Shop 219, 2/F, K11 Musea, Victoria Harbour Cultural Centre, 18 Salisbury Road, Tsim Sha Tsui

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. #ShidaimeKikukawa #JapaneseLiveEel #HongKongJapaneseCuisine #MatsutakeMushroomCuisine #JapaneseArtisan
四代目菊川

Enjoy stunning views of Victoria Harbour ✨ A nearly 100-year-old Japanese eel specialty restaurant 😍 The restaurant in Tsim Sha Tsui boasts a 270° panoramic view of Victoria Harbour 🌊. On special occasions, you can reserve a table to watch the fireworks 🎇🎆. The view directly opposite the Convention and Exhibition Centre is absolutely the best vantage point 🥳! They're currently offering a "limited-time" matsutake mushroom series, with natural matsutake mushrooms freshly picked and air-freighted to Hong Kong ✈️ – the perfect season to enjoy them! As a specialty eel restaurant, they naturally use binchotan charcoal and grill the eel for a short time to prevent the loss of its freshness! (Strict control of the heat) This preserves the crispy skin, tender and fatty flesh, and melt-in-your-mouth texture 🤎. The tableware is equally meticulous. Using utensils that have been used since the Edo period, they have excellent heat retention, allowing you to enjoy the grilled eel 🐟 at the perfect temperature! 🔸Matsutake mushroom (one tube) $488 A single eel dish (one eel, grilled matsutake mushrooms, seasonal pickled vegetables, a medley of pickled vegetables, and matsutake mushroom broth) The kabayaki technique, passed down through the fourth generation of the family, creates a whole eel with a crispy exterior and tender interior. The rich sauce and delicate matsutake flavors intertwine in the mouth; paired with a bowl of matsutake broth, it's the perfect taste of the season. The King of Mushrooms. The nourishing beauty of matsutake! Directly grilled over charcoal to lock in the wildest aroma of matsutake, slightly charred on the outside and juicy on the inside, served with Japanese-imported glutinous rice peppers (slightly spicy and crisp) 🍂 A perfect autumn dish. 🔸Kikugawa Eel Three Ways $320 【Nagoya Specialty】Grilled eel (cut into pieces) (with rice) Seasonal side dishes. Special broth. Pickles. Three ways to enjoy the ingredients, three different experiences 👅 ▪️First course: Savor the original flavor ▪️Second course: Add the three-course toppings for a unique taste ▪️Third course: Add broth and make ochazuke (rice soaked in tea) . . ×××[Unagi Shidaime Kikukawa]××× © Shop 219, 2/F, K11 Musea, Victoria Harbour Cultural Centre, 18 Salisbury Road, Tsim Sha Tsui . . #ShidaimeKikukawa #JapaneseLiveEel #HongKongJapaneseCuisine #MatsutakeMushroomCuisine #JapaneseArtisan

Wincyholic
Wincyholic
The Stunning Nagoya Book Wall! 📚

The Stunning Nagoya Book Wall! 📚

Grace草兒
Grace草兒
27
Japanese ingredients meet contemporary culinary techniques in the Signature 6-Course Seasonal Menu at Masa Saito InnovAtive, bringing together delicate seafood, refined flavour combinations and a thoughtful progression of courses.

The experience begins with Snow Crab Carpaccio, paired with cucumber, pesto, sudachi and Kalix Löjrom for a refreshing balance of citrus and savoury notes. A seasonal brioche follows before one of the menu’s highlights, Hokkaido Uni with cold capellini, ikura, oba leaf and shio kombu. The combination of creamy sea urchin, delicate pasta and briny accents makes this a particularly interesting course.

Nagoya Cochin introduces a different dimension, accompanied by ginkgo nut, olive fritto and yuzu kosho. For the main course, diners can choose between Japanese Kinmedai, served with asari clam and a rich fish stock reduction, or Iberico Pork Presa with seasonal vegetables and fond de veau.

Daily gelato and seasonal fruits provide a lighter finish to the meal.

What makes this menu appealing is the contrast between familiar Japanese ingredients and contemporary European influences, with each course bringing its own character without overwhelming the overall experience.

Would you choose the Japanese Kinmedai or Iberico Pork Presa for your main course?

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#masasaito #innovativecuisine #japanesefusion #hokkaidouni #seasonaltastingmenu
#sgfood #sgfoodie #sgfoodies #sgrestaurants #singaporefood #singaporefoodie #singaporedining #sgdining #sgfinedining #singaporeeats
masasaito

Japanese ingredients meet contemporary culinary techniques in the Signature 6-Course Seasonal Menu at Masa Saito InnovAtive, bringing together delicate seafood, refined flavour combinations and a thoughtful progression of courses. The experience begins with Snow Crab Carpaccio, paired with cucumber, pesto, sudachi and Kalix Löjrom for a refreshing balance of citrus and savoury notes. A seasonal brioche follows before one of the menu’s highlights, Hokkaido Uni with cold capellini, ikura, oba leaf and shio kombu. The combination of creamy sea urchin, delicate pasta and briny accents makes this a particularly interesting course. Nagoya Cochin introduces a different dimension, accompanied by ginkgo nut, olive fritto and yuzu kosho. For the main course, diners can choose between Japanese Kinmedai, served with asari clam and a rich fish stock reduction, or Iberico Pork Presa with seasonal vegetables and fond de veau. Daily gelato and seasonal fruits provide a lighter finish to the meal. What makes this menu appealing is the contrast between familiar Japanese ingredients and contemporary European influences, with each course bringing its own character without overwhelming the overall experience. Would you choose the Japanese Kinmedai or Iberico Pork Presa for your main course? . . . . . . #masasaito #innovativecuisine #japanesefusion #hokkaidouni #seasonaltastingmenu #sgfood #sgfoodie #sgfoodies #sgrestaurants #singaporefood #singaporefoodie #singaporedining #sgdining #sgfinedining #singaporeeats

marc.ng
marc.ng
A good reason to not skip nagoya
underratedspots

A good reason to not skip nagoya

Freebird_Grace
Freebird_Grace
4
5 Must-Visit Cities in Japan for Every Matcha Lover 💚
japantravel

5 Must-Visit Cities in Japan for Every Matcha Lover 💚

DeerJourney
DeerJourney
Autumn in Central Japan: A Journey of Timeless Beauty 🍁
travel2026

Autumn in Central Japan: A Journey of Timeless Beauty 🍁

打工人的反轉術式
打工人的反轉術式
3
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