Yokoi invented ankake spaghetti in 1963 — a peculiarly Nagoyan dish of thick spaghetti briefly fried in oil then served under a sticky brown ankake sauce of beef broth, ketchup, white pepper and chopped vegetables, almost always topped with fried egg and a Vienna sausage. It tastes like nothing else in Italian cooking and is now a fixture across the city.
The Yokoi flagship in Sakae is a small, low-key counter restaurant. The classic order is the "Miratore" topped with a generous ladle of meat sauce on top of the ankake. About 1,000 yen. There are smaller branches inside Nagoya Station and in several department stores, but the original counter is the place to try it.