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TOP 3 MISO NIKOMI UDON SHOPS
Yamamoto-ya Honten is recognised for its famous udon, notably, the miso-nikomi udon.
The restaurant is close to 100 years old, hence its popularity with residents from Nagoya across all generations. No one in Nagoya will disregard its existence nor fame.
It was established in 1907 with customers who visit again and again just to enjoy its beloved miso-nikomi udon.
There is a perfectly good reason for its enduring legacy of over 100 years.
I will take some time to introduce some of its specialties now.
Firstly, you can enjoy the miso nikomi udon with its hidden recipe.
This is the celebrated "Nagoya Miso Nikomi Udon"!
Topping it off with tsukemono (pickles) is also a favourable way to enhance your experience :)
Stewed miso udon noodles - ¥1,078 (including tax)
Yamamoto-ya Honten's signature dish, "Miso-nikomi Udon" has been developed with culinary precision. The noodles, soup stock, miso, and container all play a part to its exclusivity.
The noodles are first and foremost made by hand.
Secondly, the soup stock has been actually blended by a craftsman who has carefully selected the ingredients himself.
Next, the miso is brewed exclusively for Yamamoto-ya Honten and the bowl is a custom-made earthenware container (Donabe) that retains the original flavor of all the ingredients.
Stewed miso udon noodles
The soup is created using only the soybean miso (red miso) which is found only in the Nagoya region.
This miso is most unique to Nagoya with the use of these particular soybeans as its main ingredient.
One might argue that it is no different from the ordinary miso nikomi udon, however, it is important to note that this restaurant uses only soybean miso that has been specially brewed for the restaurant only.
Donabe(pot), Noodles, Miso
The noodles are made by hand every single day by the restaurant's own resident udon chefs.
Every day, the experienced chefs take into account the temperature of the day, as well as other factors.
We will not claim that machines are inefficient but I do actually believe that noodles that have been handmade by the resident and highly skilled udon chefs taste much better.
Finally, the soup stock is also an original house blend and only a particular type of bowl is used to serve customers.
earthenware pot (Donabe) as a plate
Yamamoto-ya Honten's way of enjoying this dish is to use the lid of the earthenware pot (Donabe) as a plate.
The lid of the Donabe is used as a plate to enjoy the noodles and although there is usually a hole to release the steam, this lid does not have one so as to prevent the soup from leaking.
The homemade pickles are also a special treat.
I do recommend you add a dash of soy sauce and enjoy this lovely dish altogether!
|Address||Nagoya Umaimon-dori Hirokojiguchi,1-1-4 Meieki,Nakamura-ku,Nagoya-shi, Aichi|
|Regular Holiday||Same as the facility|
|Access||Inside the Nagoya Station|
|Credit card||Available（VISA, MASTER, JCB, AMERICAN EXPRESS, Diners Club, DISCOVER）|
|E-money||Available（QUICPay, QUICPay+, Apple Pay）|
|QR code payment||Available（PayPay, R-Pay, d払い, WeChatPay, ALIPAY）|
|Foreign language support||English menu is available|
|Cutlery||Forks and spoons are both available|
|Smoking and Non-Smoking Rooms||Smoking is strictly prohibited inside the restaurant|
|Number of Seats||50|
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