🍜 Shima Masaru

The long-established tavern, which opened in 1949, originally started as a food stall on Nagoya's main street, Hirokoji-dori. The first-floor bar seating retains the atmosphere of a food stall, full of charm. Due to its proximity to the "Misonoza," where Kabuki performances are held, this establishment has become a beloved spot for performers. It is said that the name "Shimasei" comes from the actor Shimada Seigo. Doteyaki (miso oden) is a must-try dish when visiting. The sauce is made from "Hatcho Miso," a yellow soybean miso from Okazaki City in Aichi Prefecture, and various ingredients are simmered to absorb the flavors. The variety of ingredients is rich, including tofu, konjac, eggs, taro, and beef tendons. Among them, the white radish, which is simmered for ten days to absorb the flavors, is exceptionally delicious and pairs well with beer or sake. Miso-kushiage (miso skewers) and simmered dishes also use this sauce, allowing you to fully enjoy its rich and aromatic flavor. Finally, it is recommended to finish with the "Doteyaki Omurice," which features a soft-boiled egg paired with doteyaki, for a perfect conclusion.

A long-established tavern in Nagoya that started as a snack stall. Their signature dish is the Dote-yaki (miso oden) made with Haccho miso. The Dote omelet rice is a popular finishing dish.