Montmartre
📍 Address: Nagoya Tokyu Hotel 1F, 4-6-8 Sakae, Naka Ward, Nagoya, Aichi Prefecture 460-0008, Japan
Nagoya Tokyu Hotel is located in Sakae, the heart of Nagoya. Welcoming guests on its 1st floor is the all-day dining restaurant ‘Montmartre’. Its sophisticated ambiance, reminiscent of a Parisian street-corner restaurant, bustles with a diverse crowd, from tourists and business people to local regulars.
The biggest appeal of this restaurant lies in its overwhelmingly wide menu selection and its hospitality that caters to diverse dietary needs. In particular, it’s a rare hotel restaurant in the Nagoya area that offers a ‘vegan menu’ year-round, garnering strong support from international travelers, long-term residents, and those who prioritize health.
The staff’s service is also incredibly meticulous, ensuring that even those with allergies or dietary restrictions can dine with peace of mind. Montmartre is a renowned establishment where you can enjoy a pleasant time for any occasion, from celebrating a partner’s birthday or anniversary to simply treating yourself to a reward lunch.
The Essence of the ‘Vegan Menu’ That Satisfies Everyone
What you absolutely must pay attention to at Montmartre is the ‘Montmartre “Vegan Menu”’, which uses no animal-derived ingredients whatsoever (meat, fish, eggs, dairy, etc.). For those with dietary restrictions such as vegan or halal, finding meals while traveling can often be a source of worry, but here, those concerns are unnecessary.
This set menu, which maximizes the natural flavors of plant-based ingredients, cleverly uses soy meat and other substitutes, offering substantial satisfaction. It’s not merely a dish ‘without meat’; it’s vibrantly colorful and boasts a very high level of culinary perfection. In Nagoya, where students and travelers from diverse backgrounds gather, the ability for everyone to share a delicious meal at the same table, transcending dietary barriers, is undoubtedly its greatest appeal.
Local Favorites! Must-Try Local Dishes and Live Kitchen
Meanwhile, the regular menu and buffet are equally impressive. Locals unanimously rave about the ‘Steak Lunch’ as offering ‘the best cost performance’. With good quality meat enjoyed at reasonable prices in the hotel’s elegant atmosphere, it has a strong following of repeat customers.
The live kitchen, where chefs prepare dishes right before your eyes, is also very popular. During lunch, ‘Bacon and Asparagus’ and ‘Seared Scallops’ are grilled on the teppanyaki, while dinner features a carving service for Montmartre’s traditional ‘Roast Beef’, allowing you to enjoy your meal with all five senses.
Furthermore, the breakfast buffet offers a wide array of Nagoya’s unique local foods. You’ll find items like ‘Tebasaki’ (chicken wings), ‘Ankake Spa’ (spaghetti with starchy sauce), ‘Kishimen’ (flat noodles), and ‘An Butter Toast’. Among these, the ‘Unatama Don’ (eel and egg bowl) made fresh by the chef on the spot is a must-try. The perfectly seasoned eel paired with egg is exceptionally good, and its ideal portion size will surely make you want a second helping.
Insider Tips! How to Enjoy Your Visit Comfortably
For lunch and dinner at Montmartre, a semi-buffet style dessert corner called ‘Sweets & Delica Island’ is available. However, travelers often fall into a trap here: ‘the main dishes are so delicious that you get full before even reaching dessert’. If you want to conquer all the fresh salads, abundant fruits, and hotel-made cakes, be sure to manage your pace.
Regarding beverages, Muscat juice and the fresh ‘Green Smoothie’ are highly praised in reviews. Be sure to try them when using the buffet.
Finally, a tip for avoiding crowds: Montmartre is extremely popular, and depending on the season, you might find yourself seated next to student groups or lively tour groups. If you wish to enjoy a quiet and relaxed meal, aim for right after opening or visit slightly outside peak hours. Advance reservations are, of course, recommended, and a local insider tip is to simply request ‘a quiet table if possible’ from the hotel staff.
