🍜 Yamamoto-ya Sohonke

Nagoya's famous dish "Miso Braised Udon" comes from a well-established restaurant that uses soybean miso as the base for its broth. Yamamotoya Sohonten's signature miso braised udon features a special miso made by blending "Hatcho Miso" from Okazaki City in Aichi Prefecture with white miso, and is based on a broth extracted from kombu, bonito, and shiitake mushrooms, resulting in a clear soup. The noodles are made without adding salt, giving them a firm and chewy texture. Locals use the lid of the earthen pot as a plate, allowing them to enjoy the noodles while they cool down. Additionally, it pairs very well with white rice, and it's recommended to enjoy it with a side of rice. In addition to the main branch within walking distance from Yabacho Station, there is also a branch at Matsuzakaya Nagoya, which is directly connected to Yabacho Station. Furthermore, there are branches in the Meitetsu area near Nagoya Station (inside Meitetsu Department Store) and at the TOWERS store (inside JR CENTRAL TOWERS), making it convenient for tourists to visit. Additionally, there is a branch located near Nagoya Castle in "Kinshachi Yokocho," which can be included in your itinerary.

The famous Nagoya dish "Miso Nikomi Udon" is made by simmering with a broth based on soybean miso. The key to its deliciousness lies in the special miso, which combines "Kaku Hachi Miso" from Okazaki City in Aichi Prefecture with white miso for a harmonious flavor. The noodles are made without adding salt, resulting in a chewy and firm texture that is its hallmark.