Yamamotoya Sohonke Honke

(Source : 食べログ)

This popular udon (Japanese wheat noodle) place Yamamotoya Sohonke Honke is located near Shirakawa Park at the center of Nagoya city. The restaurant opened in 1925. The signature dish of this restaurant which has been loved for a long time, is Miso-nikomi udon, unique to Nagoya! They use raw, thick and chewy noodles made with 100% domestic wheat, and it is made in the traditional way. And they combine noodles to their secret soup which is made with Hatcho-miso, Shiro-miso and Tamari-joyu (soy sauce). The earthen pot is Shigaraki-yaki, one of Japanese representative pottery. Since they use the same pot to cook and serve, you can enjoy hot Miso-nikomi udon which stays hot for a while.

(Source: 食べログ)

Their passion: blending Aka-miso and Shiro-miso

The soup which people get hooked on is carefully made with Hatcho-miso (Aka-miso) and Shiro-miso. They mix Hatcho-miso, bitter miso which Nagoya cuisine cannot be complete without, and Shiro-miso, which has a distinctive gentle sweetness, to make a rich and mild taste soup.

(Source: 食べログ)

Amazing harmony of miso and egg

The most popular dish is Oyako-nikomi udon (1,598 yen) which has meat and egg of Nagoya Cochin, brand breed chicken of Nagoya. It has a perfect match of strong soup with juicy chicken and egg which has rich sweetness. The noodle is hot and chewy, so make sure to use the pot's cover as a dish and put the noodles on it to cool it down.

(Source: 食べログ)

Outstanding oden soaked in miso

Miso oden (432 yen) with rich Hatcho-miso flavor is also popular. This is the set of three sticks, a fish paste, konnyaku (jelly-like paste) and egg. You may be surprised by its black appearance, but the balance of sweet and salty will make you want to have more.