Makotoya

(Source : しゅ～メモ)

Although it is located near a residential area a little away from downtown Nagoya, Makotoya is popular among both locals and tourists. What attracts them is the udon handmade by the owner who have been making udon for more than 40 years. All the udon are freshly made only after it is ordered. The owner never cooks beforehand in order not to lose the original taste of wheat flour. Freshly made udon is not too firm, not too soft and is just the right texture. The noodle matches the special soup of “Miso Nikomi Udon (Udon noodle cooked in miso soup)”. The udon holds the miso taste soup well and goes well with cooked rice too.

(Source: 食べログ)

Owner’s Masterpiece, Handmade Noodle

From kneading the dough to cutting it before cooking in a pot, all the process to make udon is done by hand. The thick noodle is made by the original cooking method so that it holds the soup well even when it is cooked for a short time.

(Source: 食べログ)

Popular Udon Dish with a Lot of Toppings

The most recommended menu is “Miso Nikomi Udon” series. Among them, “Oyako Miso Ebi” (1,103 yen) is the most popular. It has a lot of toppings such as juicy chicken, rich flavored eggs and a huge, plump deep-fried prawn. The soup is so tasty that you might want to eat till the last drop.

(Source: 食べログ)

Dish to Really Appreciate the Udon

If you really want to appreciate the noodles that Makotoya is proud of, you should try “Zaru Udon” (810 yen). It is a simple dish of just boiled noodles and wash it in cold water. However, it is the dish through which you can enjoy the authentic deliciousness of the udon itself such as its smooth and firm texture, and the flavor of wheat spreads in your mouth.