Miso Nikomi Udon: Where to Eat, Prices & Hours (Aichi)

Miso nikomi udon is udon simmered hard in a rich bean miso broth. It is served straight in a clay pot so you can enjoy it piping hot to the last bite. The noodles are firm and do not fall apart even when simmered, a hallmark of this dish, and it was already enjoyed in eateries back in the Meiji era as the royal road of Nagoya udon. The bean miso broth, epitomized by hatcho miso born in Okazaki, creates a deep umami and richness.

Highlights

• A deep, dark broth created by soybean based bean miso
• The deliberately firm noodles keep their core even after simmering, a distinctive chew
• Chicken, egg, scallion, and other ingredients meld with the richness of the miso
• Served still bubbling in a clay pot, a presentation unique to this specialty

Seasonal Enjoyment

In the harsh cold of winter, the steam from the clay pot and the aroma of miso warm the heart. In summer, savoring it piping hot in an air conditioned shop while breaking a sweat has its own charm. Year round, it supports the Nagoya table as a standard.

Access and Basics

• Area: widely enjoyed at long established udon shops across Nagoya
• Famous shops are dotted around Sakae, Nagoya Station, and Osu
• Budget: around a thousand yen a bowl, with ingredient rich menus running a little higher
• Simmering takes time, so wait at a relaxed pace for it to arrive

Practical Travel Notes

• Time of day: since it takes time to serve, visit when you have time to spare
• Long established shops sometimes draw lines at midday, so just after opening or later in the afternoon lets you savor it at ease
• Avoiding crowds: popular shops are especially busy on weekends, so weekdays or off peak visits are more comfortable
• Using the clay pot lid as a small plate is the Nagoya way, and it is hot so handle with care
• Enjoying it in Sakae or Osu makes it easy to combine with a walk or shopping

A Little Advice

Locals use the pot lid as a small plate. Break the egg and stir it into the broth to add a mellow smoothness you can enjoy to the end. The firm noodles are a matter of taste, so first timers should be sure to try that distinctive chew.

Practical Information for Your Visit

• The secret of the noodles: Because the udon is made without salt, it keeps its firmness even after simmering (Ministry of Agriculture, Forestry and Fisheries, "Our Local Cuisine")
• How it spread: It began as home cooking, but records show it was served at restaurants in Ichinomiya City in the Meiji era before later spreading to Nagoya
• A long-established restaurant to try: Yamamotoya Sohonke Honke (3-12-19 Sakae, Naka Ward, Nagoya) / 11:00-15:30 (L.O. 15:00) and 17:00-21:00 (L.O. 20:00), closed on Tuesdays and Wednesdays
• Access: About a 10-minute walk from Sakae Station on the subway, or about an 8-minute walk from Yabacho Station on the subway Meijo Line
• If you drop by at lunchtime: The Kinshachi Yokocho branch next to Nagoya Castle is open continuously from 10:30 to 17:30 (L.O. 17:00)

* Opening hours and prices vary from restaurant to restaurant.

(Sources: Ministry of Agriculture, Forestry and Fisheries "Our Local Cuisine: Miso Nikomi Udon (Aichi Prefecture)", Yamamotoya Sohonke official website, Aichi Fermented Food Tour "Umami Prefecture Aichi")

Information Sources

This article is compiled from tourism information provided by the City of Nagoya and Aichi Prefecture, together with information published by each restaurant. Prices and menus differ by restaurant and are subject to change, so please check each restaurant's official information for details.

Sightseeing Checklist

• Budget guide: Around 1,000 yen a bowl (slightly more for versions loaded with ingredients)
• Where to eat it: Long-established udon restaurants in Nagoya (Sakae, around Nagoya Station, and Osu)
• Best time of day: It takes a while to be served, so go when you have time to spare
• Avoiding the crowds: There can be queues at lunchtime; right after opening or later in the afternoon is more relaxed
• Combine it with: Strolling and shopping in Sakae and Osu