Nagoya is best known as the home of kishimen, a broad, flat noodle located somewhere been udon and ramen, similar in nature to Korean u-dong noodles. When it comes to ramen, however, there are two distinct styles vying for dominance. The first is a lightly flavored ramen originated from a shop called Kourai, now into its third generation of ownership. From the very beginning, the proprietors of Kourai have been striving to create "healthy" ramen using Chinese medicinal herbs, roots, garlic, and dried fish. Soup in this style is often made with over ten different types of ingredients and cooked for seven hours or more.

The second prominent Nagoya ramen style is a clear soup with al dente noodles. Toppings include spiced meat with miso and pickled takana vegetables. This style is called "Taiwan ramen" and is reminiscent of Taiwanese noodles, which are often served with pork or pickled vegetables. This type of ramen is also known for being served in smaller bowls.

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