絶対に行きたい！地元民行きつけの愛知最強天ぷら味噌煮込みうどん店4選

絶対に行きたい！地元民行きつけの愛知最強天ぷら味噌煮込みうどん店4選

Aichi Prefecture, Ichinomiya City, Betsumei-cho (From Nagoya)
Turn left at the “Ryogo-cho” intersection on National Route 22. Turn right at the “Hamacho 6-chome” intersection. (From Owari-Ichinomiya Station)
Take the Meitetsu Bus bound for Kōnan Station. Get off at “Hamacho 5-chome” or “Ryōgō-chō”. Established 1968
Nibori Udon Kaniya Specializing in miso-simmered udon made with traditional methods
using carefully selected water and ingredients A calm and tasteful storefront The interior features the warmth of wood from a traditional Japanese house with high ceilings. Second-generation owner, Mr. Kani Making the tare sauce Granulated sugar Light soy sauce Dark soy sauce Mix using several chopsticks Staff) Have you always operated at this location? We moved here in 2000. Staff) When did you become the second-generation owner? I started helping out when the current shop opened in 2000. so counting from when my father (the first generation) retired at age 70, it’s been about 12 years. Staff) What kind of work did you do before that? I worked in sales at a trading company. 9:00
Employees arrive. We make noodles together. We make soba noodles
The ratio is 80% buckwheat flour, 20% wheat flour We mostly use specified origins We use two types of buckwheat flour, but we change the ratio We roll out the kneaded dough using a special machine Sprinkle flour and cut into noodle strands The buckwheat noodles are complete. For simmered udon, the lack of salt makes them turn out firm. Similarly, udon for stewing is stretched using a machine and cut into noodle strands. Udon for stewing Portions each serving using a scale and arranges them. Regular udon noodles are rolled out using a rolling pin. Cut into noodle strands using a knife Make broth using chicken bones from Okumikawa The soup stock is made from a blend of sardine, bonito, and mackerel flakes. Staff) Do you use the chicken bones for the miso stew? Yes, we use both. It’s like a double broth. Since it’s only animal-based umami components, Since miso stew doesn’t use kombu,
it uses other umami components instead. Tamari soy sauce From the soybean components in tamari soy sauce it’s like getting plant-based umami components Skim off the scum Make the broth Strain the finished broth. Strain the chicken bone broth Tamari soy sauce The soup base is complete The second-generation proprietress arrives for work Cutting white onions Staff) Mostly for miso-simmered udon? This is all for stewing, right? Chopping all the white onions for a day’s worth of simmered miso udon at once Had some coffee The owner goes out to buy supplies Peeling shrimp shells Removing the veins Make cuts Cut fried tofu Cook rice Staff) How much rice is cooked per day? Six sho on weekdays, eight sho on holidays. Transfer the cooked white rice Japanese yam Arrange the clay pots and prepare the ingredients for the miso-simmered udon Four-blend Hatcho miso as the base for the simmered miso
White miso used as a secret ingredient Chicken used for stewing is Kinsou chicken Carefully cleaning the restaurant interior Tatami rooms, tables, counter
45 seats total Miso-simmered udon 1200 yen Zaru soba 1150 yen
Tempura soba (hot) 1650 yen Tempura koro udon (cold) 1650 yen Service Menu Miso Simmered Udon + Mini Tempura Rice Bowl 1700 yen
Tempura Rice Bowl (with pickles, red miso soup) 1700 yen Braised Pork Belly 450 yen Weekday Limited Time Offer (Limited Quantity: 10 servings per day)
Spicy Garlic Simmered ¥1400 Extra Spicy Simmered ¥1350 Table Condiments Shichimi Pepper Parking: 8 spaces in front of the store 5 spaces across the alley 11 spots along the road Business Hours
Lunch 11:00 AM – 2:30 PM (Last order 2:00 PM)
Dinner 5:00 PM – 10:30 PM (Last order 10:00 PM) Regular holidays: Every Wednesday, 3rd Tuesday of the month 11:00 Opening Customers stream in right after opening An order for miso-simmered udon comes in Light the stove and pour in the special broth Add ingredients according to each order Add the udon noodles for simmering For one and a half servings, the size of the earthen pot changes Enoki mushrooms Fish cake Fry tempura using a copper pot Oil is a blend of refined soybean oil and sesame oil Place the fried tempura on top Egg Miso-simmered udon with egg and mushrooms (enoki, shiitake) Miso-simmered udon noodles with tempura, one and a half servings Rice for mini tempura rice bowl Mini Tempura Rice Bowl from the Service Menu It’s been a while since I came here. I came here a few times when it was along the road before too. Staff) Is it good? The taste is still delicious! The man at the table reads the newspaper
eating pickles while waiting for other dishes Preparing fried chicken with seaweed Chicken coated in batter, wrapped in nori seaweed, and deep-fried Chicken Isoyaki The ordered Chicken Isoyaki is brought to the table A dish combining juicy fried chicken with the flavor of the sea Prepare sesame sauce for zaru udon Rinse the cooked udon noodles in cold water Then place in ice water Zaru udon with sesame sauce (softer texture) Top with nori seaweed to finish Sesame Sauce Udon Noodles Enjoy two types of dipping sauce:
one rich with sesame flavor and another with a pronounced bonito flavor Place color-coded tags by type
to clearly indicate the ordered items Staff) Is the owner in charge of the fry station? Basically, no one else can do it besides me I just do what I can do and help out elsewhere when I have a free hand. (Frying) looks easy, but there’s a lot going on. Staff) Do you change the oil temperature depending on the ingredient? For vegetables, it has to be lower than 170-180 degrees, We don’t fry at a constant 180 degrees. It requires extra skill. We use techniques like those employed by tempura shops. Tempura rice bowl (with pickles and red miso soup) Miso-simmered udon Miso-simmered udon with chicken Order for zaru soba comes in Boil the soba noodles Pour the soba cooking water into a container Rinse the cooked soba noodles in water and place them in ice water Once thoroughly chilled in the ice water, serve them in a colander Place nori on top Zaru soba + mini tempura rice bowl This is my first time. I’ve had it dozens of times. My parents’ house is close by. Staff) What’s the appeal of Kaniya? Isn’t it the miso-simmered udon? The richness of the soup and the firmness of the noodles are pretty unique. Also, these pickles are delicious! Mochi Miso-simmered udon with mochi Miso-simmered udon with egg Miso-simmered udon with chicken and egg Miso Simmered Udon
All Toppings (Chicken and Egg, Mochi, Mushrooms, Tempura) Miso Simmered Udon with Chicken, One and a Half Servings Miso Simmered Udon Miso Simmered Udon with Chicken Miso Simmered Udon with Tempura Deep-fried Tofu Bamboo Basket Soba + Mini Tempura Rice Bowl Vegetable Tempura Vegetable Tempura ordered by the man at the table Grated daikon radish in the tempura dipping sauce The carefully fried vegetable tempura is delicious! Zaru Soba Staff) Have you been coming here for a long time? Since before this place even opened. Staff) So like 20 or 30 years ago? Always the zaru soba. The noodles are thicker than regular soba. Slurping down my favorite zaru soba in one go Finally eating the tempura to finish everything 12:50
A male customer wearing a haori coat enters the shop and orders miso-simmered udon The ordered miso-simmered udon is brought out The two filming the tasting scene Video creators for “Fun Gourmet”
Instagram tiktok YouTube @aichi gogo Staff) How does it taste? Delicious! It’s got that classic miso-simmered udon flavor It’s a style that never disappoints. In search of the authentic taste of miso-simmered udon
The shop bustles with many customers. Eight earthenware pots lined up, cooking simultaneously A diverse menu awaits
Kaniya’s Miso-simmered Udon Since each ingredient has a different cooking time
Cooking progresses while monitoring the timing for completion Miso-simmered udon with egg Garlic Weekday Limited Time Offer (10 servings per day)
Miso Simmered Udon with Garlic Only Miso Simmered Udon Tempura Soba Noodles Two employees from the crab restaurant come in for lunch Staff) What’s your recommendation? Miso-simmered udon The pot is bubbling until it’s served to customers Miso-simmered udon with tempura The shrimp is huge! Making tempura udon Soft-boiled egg Mushrooms, wild vegetables Tempura Tempura udon (cold) Cold Soba Noodles with Shrimp and Grated Daikon Radish Braised Pork Belly Strain additional broth and add it Pour homemade soup base into the pot Shiitake mushrooms Add homemade udon noodles Place the boiled udon noodles into the bowl Toro-Udon (Hot) Tempura Udon (Hot) Eating Miso Simmered Udon with Everything + Mini Tempura Rice Bowl Set 2600 yen Topped with egg, chicken, mochi, mushrooms, and tempura
A hearty, luxurious miso simmered udon Firm and springy texture
Homemade noodles soaked in savory broth Let the batter soak up the miso broth… The plump, juicy shrimp are incredibly delicious… The mochi pairs perfectly with the rich miso soup Next, I’ll have the mini tempura rice bowl from the set. Crispy batter and sweet-salty sauce coating the shrimp tempura. You can taste the natural flavor of the ingredients.
The light pickles served as a side dish. Pour the soup, rich with the umami of the ingredients,
over rice to finish! This is delicious! Faithfully preserving traditional methods for 57 years,
their meticulously crafted flavor captures customers’ hearts! Nagoya’s Famous Miso-simmered Udon at a Long-established Shop
That was “Nimono Udon Kaniya”! Dankei-dori, Showa Ward, Nagoya City, Aichi Prefecture
10-minute walk south from Kawana Subway Station Established in 1967
Makoto-ya 8:14
Close-up begins Wife of the second-generation owner Cutting green onions We go through huge amounts of green onions every day. For one day’s worth, we start with one bag of these. Today it’s about three or four bags Fish cake Mr. Yokoi II Married for about 33 years By marrying Makoto-san’s only daughter my family worried, “Won’t succeeding the shop be tough?” My wife’s parents never considered
the shop’s succession from the start. “Running a restaurant is tough,” they said. They intended to end it with their generation
and ran it with a relaxed attitude. Staff) Did you take over the shop right after getting married? I worked as a salaryman for about 8 years. Well, I worked at a financial institution, Since I worked at a credit union,
I got pretty good with words, haha. When peeling kamaboko off the board
Use the back of the knife for a clean peel Cutting the kamaboko Silently progressing with the prep work Making the broth To add a bit more aroma Add the mixture with bonito flakes Simmer for about 15 minutes Carefully skim off the scum
Take your time and don’t cut corners Stir the bonito flakes thoroughly to extract the umami flavor. I make dashi every day
and I think, “Ah, the wonderful aroma of dashi.” Dilute the kaeshi with the most delicious bonito dashi Make the udon noodles. (Father) Is 39 okay? 3rd Gen) 39 was good yesterday, so I’ll stick with that. Since the miso stew uses fresh noodles, if the water content exceeds 40%,
they’ll turn to mush. 3rd Generation
Current owner Atsushi (32 years old) The previous owner used to do it by hand. When the previous owner fell and broke his ribs,
he couldn’t knead by hand anymore. The late former president of Ota-ya, a dashi shop… The chairman recommended this Kanto mixer, “You should use this bread kneading machine.” “Kneading with this machine should produce it should produce a more uniform noodle texture. Grandpa stubbornly refused, He couldn’t knead by hand anymore
because he’d broken his ribs. After we got this machine, Grandpa said
“This is better.” He’ll put the machine where it needs to go Handmade dough means
doing that, then stepping on it with your feet You can do the stretching part by hand We use machines to help knead the dough
up to that point, but after that, we do it by hand.
That’s how we do it. I’m still not very good at it… The kneaded dough Once you mix the ingredients to a certain point and combine the water and flour
they start to blend together Finally, after letting it rest for a while it becomes firm and beautiful
and forms the noodle body everyone imagines. We’ll adjust that part again.
So there are still some uneven spots. We’ll start smoothing it out from here. Staff) How old are you now? I’m 32 now. Staff) What prompted you to take over the shop? I earned my national physical therapy license
in rehabilitation at university I had always thought about taking over this shop someday,
but whether to practice as a physical therapist for 5 or 10 years before returning
or to do this now. Since I took a detour getting into university, I came back to Nagoya without much experience as a physical therapist,
so I didn’t have job offers everywhere, I figured I’d just focus on this one place. This is just a personal thing, but Showa-era shops that have been around forever
are closing down because of things like back pain. It’s not just udon shops, but Western-style restaurants too. really delicious places closing down
because there’s no one to take over. Right now it’s just this shop, but
Actually, that kind of Since I have the qualifications anyway
Physical therapy and food service are connected I’d be happy if everyone’s healthy lifespan
could be extended. Right now, I’m just focused on this shop. Staff) What was the highest number of customers you ever had? Not when I was here, though. The longest line was when we were on SmaSTATION (TV show), right? From when we opened at 11:00 until closing at 8:00 PM
Apparently the line never stopped. That day, about 500 people came in total. The gluten in the udon
is formed by combining water and wheat flour. Allowing it to rest strengthens the gluten, The resting time and mixing method are extremely important. That’s when I realized it again. I still have gaps in my knowledge, but I’m working on gradually improving I’m working with the hope that
I can improve, even if just a little bit at a time. Honestly, I’m still very inexperienced, While doing it day by day
While listening to people’s stories Every day, checking the condition
To make it even a little better Fried tofu The rice is done cooking This way, I cook about 2.5 liters of rice. On busy days, I cook about 4 liters. First, I cook it in the gas rice cooker. Then, for any shortfall, I use the one-shō cooker
to make up the difference. As soon as this one runs out We tell the part-timers to let us know when the rice is running low. “It’s dangerous,” they told me, so I’m cooking Breakfast I make it every day
and leave it in front of the fryer So people with time can grab a quick bite in between tasks Bonito flakes, mentaiko takana, and salmon for breakfast. Since Ota-ya brings us delicious nori, This completes it. Cleaning the shop 10:12
The first customer starts lining up 50 minutes before opening. 10:19
Customers gather one after another. Natural shrimp Even sushi restaurants mostly use frozen stuff
don’t they? “Which shop uses such delicious shrimp?”
That’s what the fishmonger said, apparently. Author Haruki Murakami
apparently came and ate here 20 or 30 years ago He wrote about that time in his book Recently, there was an interview related to the Nobel Prize about that “The shrimp were delicious,”
he wrote, so ever since that day, we’ve been serving lots of shrimp. It’s quite a hassle to peel them,
but if I don’t do it, things won’t run smoothly. The part-timer who was here When my grandmother said, “I want to put something on top,” she apparently made it on the spot as an idea I’ve heard that putting shrimp tempura in miso stew
probably started in our family… Thank you as always.
We’ll be back. Business Hours: 11:00 AM – 8:30 PM
Regular holiday: Friday Operating 6 days a week almost without a break Continuing for 10, 15 years
is truly remarkable There are times for temporary closures
but basically, we don’t take days off As far as I know, they’ve hardly ever closed except for weddings, funerals, or illness. Honestly, with this workload…
I’m amazed they manage to keep going without breaking down. I think that’s the most impressive thing about them. I don’t think anyone else can beat them in that regard. Because they keep going nonstop,
whether it’s a weekday or a holiday. I’ll work hard to get there.
I’m still inexperienced, so… Preparing the table condiments. Shichimi pepper, Ichimi pepper Preparing tempura These are the shrimp I was peeling earlier Coat them with flour Put them in here Make the base Because I want to make large tempura with a thick batter Tempura that won’t melt even when placed in the simmered miso stew Fry the shrimp 10 parking spaces next to the shop Across the road on the opposite lane
3 parking spaces available A down-to-earth atmosphere with a sense of calm
Tables and raised seating areas Poisonous Shrimp 1370 yen / Poisonous Shrimp 1090 yen
Miso Stew 870 yen Tempura udon 890 yen, Plain udon 550 yen Opens at 11:00 Nagoya citizens’ soul food
Rushing in for “Miso-simmered Udon” Fully seated immediately after opening The aroma of miso begins to fill the shop Two of everything, one shrimp and egg, rice x2. Yes! Welcome!
How many people? Please wait at the counter.
Sorry We’re fully booked.
I’m sorry. Transfer the udon warmed in the pot to the earthenware pot. Fried tofu Makoto’s special miso
has a smooth, mellow flavor It’s very busy right now
Udon will take quite a while For the simmered miso dish
Thank you Simmer vigorously over high heat Shrimp tempura Egg Parent-and-child shrimp 1370 yen First-time customer This is super delicious! I’m from Osaka I’m heading back now
So I’ll have udon to finish! The second-generation owner hand-makes the udon
Insisting on freshly cut noodles It’s not usually like this, you know. We’re just pretending to be a busy shop, lol. Just wait a little longer, okay?
Sorry about that. The second-generation owner’s father serves customers in a loud voice. Shrimp and Egg Noodles 1220 yen Miso Simmered Noodles 870 yen Pour piping hot noodles and broth into the serving bowl Let it cool slightly, then dig in heartily The chewy, springy handmade udon noodles are delicious… Four people, all-in combo 4, rice 2 A special miso with less bitterness
diluted with a light yet rich seafood broth Sorry about the egg. It’s sunk to the bottom.
Please scoop it up with the ladle. His son diligently kneads the udon dough. Hand-cut. 11:20 The first four guests
Please take a seat, we have room now Thank you for waiting! Shrimp Clear Soup Chicken For those waiting outside
Please come inside— Two rice bowls, please— Here you go! Be careful, it’s hot! Here you go! The proprietress just keeps frying tempura. All chicken, number 3, shrimp. Sorry to keep you waiting.
Shrimp miso and egg miso, right? The whole family enjoys simmered udon noodles. Here you go, everything’s in! Here you go! Miso stew coming through behind you!
Mind the gap! Here you go! Since it’s my first time here
I was wondering what it would be like It’s really delicious after all. I thought the miso flavor might be really strong, but… It’s delicious.
First time here Carefully washing the clay pot The proprietress also makes miso-simmered udon. The second-generation owner prepares additional broth. 11:58
The line never stops Yes, one and a half portions The egg is soft-boiled If you don’t stretch out the round dough
prepared this morning to a certain extent with your feet, it gets tiring when you stretch it by hand. Here you go! Be careful, it’s hot. One of each: chicken and egg, rice. Here you go! Sprinkle on plenty of shichimi pepper… A smile just comes to your face Looks absolutely delicious Two of everything for six people, two large shrimp tempura. Staff) What do you like about Makoto-san? The broth is amazing! Also the uneven noodles 12:54 Thank you very much! Here you go! Thanks!
Thank you very much! Staff) How many times a day do you make the broth? We usually go by the time.
It’s a lot today. We plan to make about
about 50 servings. Then we adjust based on how things look. If the customer flow is strong,
we keep making more. Since we’re still open for lunch service,
we’ll just do as much as we can for now. Everyone shares the workload to keep the restaurant running. Staff) Where are you from today? Meito Ward Staff) Do you come often? I come often. People say Nagoya stew is too tough, but This place really suits me When friends come from Osaka I always bring them here I’ve always done that. Yes, sorry to keep you waiting.
Here’s your egg miso soup. Yes, sorry to keep you waiting.
Here’s your shrimp and egg soup. Here’s your chicken and egg miso soup. 13:53
The line still goes on and on. Show me your dance again next time? Okay? Thanks! Sorry to keep you waiting
This is the All-in-One bowl Parent-and-Child Shrimp (All-in-One) + Rice 1630 yen A luxurious dish packed with ingredients
Makoto-ya’s signature menu item Hearty tempura
Soaked in savory broth… Simmered in a piping hot pot, the chewy
Udon noodles simmered in a piping hot pot…! Rich miso broth
with a smooth egg topping Top the remaining ingredients over rice… The rice to finish it off was also amazing… Thank you for the meal! When you visit Nagoya,
be sure to try miso-simmered udon! Tenpaku Ward, Nagoya City
25-minute walk from Nonami Station Established 1986
Makoto-ya Tenpaku Famous for its miso-simmered udon 8:08
Close-up begins First-generation owner Mr. Yashiro (71 years old) Preparing the broth What ingredients do you use? Strain the broth Staff) So it developed differently from the Dankei-dori branch?
Mr. Yashiro) That’s right. After 10 years of training at ‘Makotoya’ on Dankei-dori, he went independent
and opened ‘Makotoya Tenpaku’ as a branch restaurant. He’s been here 38 years.
This year marks his 39th year, right? It’s far from Nonami Station, isn’t it? About 30 minutes on foot.
By car, it takes 5 to 10 minutes. When we first started,
this whole area was farmland. There were absolutely no buildings at all,
and you could see the Tenpaku River embankment. If we build something solid we figured customers would come.
That was the idea. We’ve been doing this
with genuine sincerity. Why did you choose this place? My child is 3 years old
My younger daughter is 1 year and 10 months old If I don’t live very close by I couldn’t run the shop
and my wife would have a hard time. Running the shop
and taking care of the kids and she has to keep it going. We looked at all kinds of properties but the only place where we could live on the second floor
was here. Live on the second floor
and start a business here That’s how it started All I could do was make udon
I endured it But little by little, bit by bit Customers remembered the taste of the shop
and that’s how we got to where we are now Udon for miso stew Transfer the kneaded dough to a bag Work the dough What’s the highest number of customers you’ve ever had?
About 400 people About 400 people. Staff) Is there always a line?
Yashiro) It’s always a line, right? On Sundays and holidays, there’s definitely a line. Rolling the udon dough Rolling out the dough Cutting the dough Udon for miso stew What percentage of customers
order the miso stew? About 80 to 90 percent. Once you step inside the shop and catch the scent of the miso stew… Measuring the water for making soba noodles Making soba noodles 70% buckwheat flour Add water Before, you see
I had two shops (Ueda shop closed in 2022) This is tough… I kinda got tendonitis, you see. I’ve had the chance to talk
to various udon shop owners Handmade noodles are certainly admirable, but With a machine, you can make as many as you want. That’s what
they taught me. It was incredibly hard
to decide, you know. Well…yeah, I guess so. I guess I’ll have to switch to machine-made noodles… Homemade soba noodles Homemade kishimen noodles 8:42 “I figured this shop would end with my generation.” ”
I thought to myself My son-in-law works for ANA Airlines Well, in that case My son-in-law suggested, ‘I’ll take over the business’ Well, I was relieved. Even with this land,
and the tables, and the customers… Everyone… has poured their love into this
for over 30 years, right? When my son-in-law really said, ‘I’ll do it!’
I was truly happy, you know. The current owner, Mr. Miura,
had just returned from purchasing supplies. He was originally a salaryman He’s the father-in-law He started by taking over the shop
and set up shop here and ran it for 40 years Now that I’m over 70
and have no successor I’m thinking of closing
right around the time I was working at ANA Most recently, I was in China for six years
but After hearing that request I’d always thought that at some point
I’d graduate from being a salaryman I wanted to start my own business. I never really thought about opening an udon shop or anything like that. It would contribute to regional revitalization, and I could run my own business. Anyway, customers
are definitely here, To quit this is just a bit of a waste, you know? I thought one thing was to keep connecting with the customers, you know? keeping them connected is one thing
I thought It’s been almost three years now,
working together, Originally, the customer base averaged from late 40s to 50s, (Miso-simmered udon) is, when talking about udon in general,
I think it’s super niche, so we have to start from getting people to know about it
and Almost everyone outside the prefecture have a strong impression that
miso-nikomi equals Yamamoto-ya. Of course it’s delicious,
and it has the longest history. But When you go to local places
it’s a little more like this “There’s a miso stew place beloved by locals” kind of place
I think that’s its positioning I’d be incredibly happy
if people could get to know it. Domestic green onions with a nice crunch Chicken to put in the miso-simmered udon Chicken wings Staff) They look tender. They’re incredibly tender.
Because they’re freshly made. I tried the freshly made chicken wings.
They were delicious. Just piercing it with chopsticks
makes it fall apart, and the bone slips right out. The melt-in-your-mouth tenderness
and the deep umami of the sweet-savory sauce are irresistible. Pumpkin Sweet potato Tempura batter Frying vegetable tempura Preparing shrimp Coating shrimp with flour Cut the shrimp to make them fry straight Cook the rice In the morning, about 1.5 liters On weekends, about 1.8 liters Cook it first When it starts to run low, we add
about 1.5 liters of rice. Lunch (rice, tempura, pickles for 320 yen) is available on weekdays So it comes with rice
For lunch When lunch is served, a lot comes out, right?
The rice, Have you been working here quite a while? I’ve been here a long time.
I was at the Ueda branch before. The Ueda branch closed down, you see. So I’ve been working here since. Frying shrimp tempura. Staff) How many can you fry?
Employee) Thirty today. Breakfast during downtime For lunch, I eat simmered miso stew It’s made with soybean miso, so it’s good for you Is this area your hometown? My hometown is Nagoya City. So you’ve been eating miso-simmered dishes
since you were little? Miso stew at home… I used to make and eat
Sugakiya instant miso stew The bagged kind
I totally loved it lol Staff) You’d never guess I’d become a miso-nikomi shop owner
Shop Owner) lol No flattery here When I ate it here
I thought “This is delicious!” 10:20 Cleaning the shop Soybean miso, mirin, dashi stock, egg (the rest is a trade secret) Stir the miso thoroughly Miso for simmered udon is complete Preparing to simmer the miso Pouring the broth Preparation complete Oysters (Winter Only) Staff) Where are they from?
Owner) Hiroshima. Oysters are something
oyster fans always enjoy,
so I’m happy We started serving offal miso soup
about two years ago. This has really caught on, hasn’t it? Business Hours
Lunch: 11:00 AM – 3:00 PM
Dinner: 5:00 PM – 8:30 PM
Closed Mondays Parking lot behind and across from the restaurant
Approximately 17 parking spaces available 8 tables, 4 raised seating areas, total 44 seats Simmered Shrimp and Egg in Miso Sauce: ¥1780
Shrimp and Egg: ¥1550 We flexibly accommodate requests for firm or soft noodles Weekday-only Lunch Set Toppings
Mushrooms 300 yen Mozzarella Cheese 400 yen Chicken wings (1 piece) 180 yen, Shrimp tempura 350 yen Large Shrimp Tempura 1300 yen
Beef Offal Soba 1250 yen Limited Quantity Menu
Oysters Simmered in Miso 1900 yen
Offal Simmered in Miso 1900 yen Takeout
Miso Stew (for home cooking) ¥850
Chicken and Egg Miso Stew ¥1450 Room Temperature Semi-Fresh Noodles (3 servings) ¥1700
Nationwide Shipping Available Chili powder, seven-spice powder, salt, tempura crumbs Opens at 11:00 Hello!
Welcome! Greet customers with a smile Two customers arrive What can I get you? Miso simmered udon with chicken and egg 2
One with extra green onions Chicken Simmer the ingredients and noodles Transfer to earthenware pot Plentiful serving with extra green onions! Even the regular portion is satisfyingly hearty
The generous serving size is delightful The amount of green onions used seems incredible It’s crazy how much we use. On weekends or when things get really crazy…
We go through over 30 kilos in a single day. The longer you simmer it,
the deeper the richness of the soybean miso becomes. Pour in the broth. Finish by dropping in an egg Chicken and Egg Miso Stew (Extra Green Onions) Chicken and egg miso stew
This one has regular green onions. Please be careful, it’s hot. Thank you for waiting. Excuse me.
Please be careful, it’s hot. (Employee) Would you like a napkin?
(Customer) Yes. I’ll bring you one. Here you go. Placing the napkin around the neck The tender, melt-in-your-mouth scallions
pair perfectly with the miso—delicious Enjoy the aroma of the miso
and savor its rich, deep flavor One last bite
The deep flavor of the miso lingers quietly A man enters the shop Miso-simmered udon noodles
The noodles are “well-simmered” Simmer the noodles specifically for miso simmering thoroughly Transfer to earthenware pot Plenty of green onions Pour in the broth “Noodle simmering”
(Thoroughly simmer noodles specifically for stewing) Regular udon, kishimen, and soba noodles
are boiled, Some people prefer boiled udon
or want to eat kishimen noodles So we can do that too
It’s written on the menu There’s actually quite a demand for that
after all For first-time customers Is it okay to say that?
Like that. Surprisingly, it happens. Coming right up! Miso soup, firm noodles! (Employee) Firm noodles, rich broth?
(Owner) Yeah. Two men enter the shop. Ordered the egg miso stew lunch For an extra 320 yen, lunch comes with a set of vegetable tempura,
rice, and pickles. Mr. Yashiro stands one step back
supporting Mr. Miura. Chicken and Egg Stew + Lunch Set Three customers enter the restaurant Three Chicken and Egg Miso Stews The man also orders a Chicken and Egg Miso Stew 11:28 Chicken Sorry to keep you waiting
Be careful, it’s hot The savory broth and rich miso
sink right into your body Chicken and Egg Miso Stew Transfer to a small plate. Tender, large chicken pieces. Couple visiting the restaurant Shrimp and egg with chicken and egg
That’s the lunch set, right? Shrimp and egg with chicken and egg
Two lunches, please. Shrimp tempura Plating Finally, arrange the egg and shrimp tempura. Here you go, shrimp and egg tempura lunch! That’ll be your shrimp and egg lunch. Even after simmering away
The noodles retain their firm bite The springy noodles
glide pleasantly down your throat with every slurp. Customer) It’s my first time.
Staff) I see. I’ve never had miso-simmered udon
at a “restaurant” in my life. Even though I was born and raised
in Aichi, this is my first time. How is it?
Your first time (at a restaurant for miso-simmered udon)? It really feels like “miso-simmered” udon, doesn’t it? Hard to replicate at home
Savoring the restaurant’s miso stew Welcome! Four customers arrived. Please! Two shrimp omelets One tempura kishimen One tempura zaru kishimen One oyster tempura! Boil the kishimen noodles Once the noodles are boiled
Rinse them in cold water Re-boil the rinsed noodles
Place them in a warmed bowl The shrimp tempura is done! Place the shrimp tempura on top. Pour piping hot broth Large Shrimp Tempura Kishimen Here’s your tempura kishimen. Sprinkled with shichimi pepper
Let’s eat The batter soaked in broth and the shrimp’s springy texture
blend together perfectly The smooth kishimen noodles
are coated in flavorful broth—delicious! Shrimp, shishito peppers, pumpkin
tempura Tempura Zaru Kishimen + Lunch Set This is the
Tempura Zaru Kishimen Lunch Set Firm and springy kishimen noodles
Smooth and refreshing on the palate Vegetable tempura
Enjoyed with salt Light and crispy on the outside, fluffy and warm on the inside
The sweetness of the sweet potato spreads throughout Oysters Carefully coat with flour and tempura batter
Fry in oil Arrange 5 oysters on a plate All done.
Oyster tempura. Oyster tempura. Dip the freshly fried oyster tempura
into the tempura dipping sauce and take a bite Delicious!
It’s super delicious! Big brother takes a bite of oyster too
Rice follows close behind Delicious! Two men sit down at the tatami room Two of everything and oyster tempura, please. Making Oyakodon (shrimp, chicken, egg – everything included) Shrimp and Egg Miso Stew Shrimp and Egg Miso Stew has arrived Prawn Tempura with Outstanding Presence Udon with a satisfyingly chewy bite I’m coming For decades now…
Since I was a kid When you think of miso stew, it’s like “That’s Makoto-ya-san’s thing,” right? Well, kind of like that?
Yeah, that’s right. Two men sit down They also do “udon”. Excuse me! Two beef offal udon noodles
and two half-size tempura rice bowls. Would 10 minutes be okay?
Please wait. Half-size tempura rice bowl Beef offal, green onions, and garlic
simmered in our special sweet-savory broth Place the drained udon noodles into the bowl. Pour the simmered broth over the noodles. Sesame seeds Beef offal udon Sorry to keep you waiting
Here’s your offal udon and half tempura rice bowl Shichimi A sip of broth Yum!
This is delicious! Sweet and savory broth bursting with stamina
The spicy kick adds a nice accent The chewy noodles are coated in rich broth
The savory offal and garlic leave a lingering flavor Staff) How is it?
Customer) It’s delicious! It’s packed with garlic! It’s so satisfying, I can’t stop eating! (Man in suit) This is my first time.
(Man in work clothes) Every now and then. I’ve been hooked on this lately.
I always get the miso stew though Isn’t it a bit of a problem
to come here and not get the miso stew? Well, it’s limited quantity lol Since I was a kid, it’s always been Makoto-ya. Staff: It’s like, “When you think of miso stew, you think of Makoto-ya.”
Customer: Yeah, that’s right. Female customer enters Parent-Child Shrimp (shrimp, chicken, egg – all included) Here you go! The piping hot miso stew has arrived! Spicy Rich, deep miso flavor
with a spicy kick Eggs swirled into the rich miso broth The miso broth soaked into the eggs
pairs perfectly with the plump shrimp! It’s from the northern part of Nagoya, but I’m friends with the owner’s wife here,
so I come about once or twice a year. It’s delicious. I crave it in winter. But I came to eat it in summer too lol It’s nice because it’s lively. Extra scallions, extra rich, firm noodles. 11:55 The place is packed. They efficiently handle the orders Two people in work clothes enter the shop Lunch tempura Miso stew and white rice
A classic combination Shrimp tempura soaked in miso broth Melting batter, plump shrimp, rich miso flavor
The combined umami is irresistible Three men enter the restaurant Three sets of dishes are brought out Napkins are placed on the table Tempura crumbs Do you come here often? My workplace is nearby What do you think is the appeal of Makoto-san?
Is there anything in particular? I guess it’s this earthenware pot, right? Owner) Oysters, please.
Yashiro) Got it! Puts oysters into the earthen pot Simmer well in the earthen pot Oysters simmered in chicken miso Mr. Yashiro working energetically Staff) Will you be working in a support role?
Mr. Yashiro) Yeah, gradually. After a few more years…
My body won’t move naturally anymore, you see. Before that happens, I need to make sure
everyone can handle things properly. We can’t let it be too late
before we realize it. Have you had chicken wings since the founding? No, no.
That was about 20 years ago. A Chinese staff member who was working here at the time
taught us the secret sauce recipe. We tweaked it
and arrived at this Our homemade sauce Chicken wings (4 pieces) I’ll be turning 40 this month. Only my 30s left…
Just one week left lol The leap into my 40s Changing paths while still in my 30s
I think I made the right choice If I’d been 42 or 43,
I might not have been able to make the decision. Keep the workbench clean when the opportunity arises. Yashiro-san takes turns standing in front of the pot. Ten eggs All large portions, please. Shrimp, chicken, and three eggs all included.
Our most popular dish: Shrimp and Chicken Simmered in Miso Sauce. Shrimp and Egg Miso Stew (Large Portion) Large Shrimp Tempura Udon Lunch Set Pork and Egg Miso Stew (firm noodles) + Shrimp Tempura The movement is different, isn’t it? He’s incredibly quick and nimble.
Still a long way to go. Doing this kind of thing every day Ten years at the main shop, right? Forty years here… fifty years? Well, doing this for half a century… Is it like it’s ingrained in your body? Yeah, I guess so. Maybe this job just suited me. The fact I got to keep doing it this long
means… Shrimp and Egg Miso Stew + Lunch Set
(firm noodles, extra rich broth, extra green onions) My custom miso stew udon arrives Ordered extra rich
Scoop out the thick miso broth Shichimi pepper The firm, chewy noodles
are coated with the rich miso and the kick of shichimi pepper. Have you been coming here for quite a while? Yeah, I guess so. About twice a month, I’d say. What’s good about Makoto-san? You can choose the “firmness” or “richness,” right? And also, it has a rich flavor,
I guess. I thought it was a bit of an unusual request You know, it’s often compared to
Yamamoto-ya Honten and such, but But there, that kind of thing
has become a bit harder to do, You order with a touch panel now, right? So it’s become a bit
harder to make specific requests, right? This way you can make it more “to your own taste” Well, that place has its own good points
and this place has its own good points The owner came in with his mother. He added the oysters. Simmer the oysters thoroughly Oysters simmered in miso + mushroom topping Enjoying the simmered dish with miso with Mom Do you usually eat like this? He comes to eat here
from time to time, so Weren’t you surprised when your son left ANA to become an udon shop owner? (I was) surprised. Well, that’s understandable. So he became an udon shop owner.
How is it actually? Well, he’s doing it with such vitality. Well, considering this person’s
way of life, maybe this is the right answer. Refilling the rice We’re out of rice. Staff) We’re serving quite a lot of rice today, huh?
Employee) Yeah, we did today! Maybe because we served a lot of lunch. That’s really nice of them. Making chicken and egg miso stew Hot, hot, hot…! Transfer the well-simmered noodles from the piping hot earthen pot
into the ton-sui bowls. From the bubbling earthen pot
Transfer the broth to the ton-sui Well-simmered, chewy noodles
Crispy tempura bits One last scoop to finish it off Finally, I can eat! lol A satisfying chew
The more you chew, the more the umami of the miso seeps out With miso-simmered udon,
you just want rice too. Having an heir is important, huh. It’s good, right? These days, a lot of people quit, don’t they? I want them to try their best. I ordered the parent-and-child shrimp miso stew
lunch set. Transferring from the saucepan to the earthenware pot The generous amount of green onions
is delightful Simmering away in the earthen pot Top with egg and shrimp tempura Simmered shrimp and egg in miso + Lunch Set ¥2100 Packed with ingredients for a satisfying meal
Our top-recommended signature dish Heavy and impressive shrimp tempura Slow-simmered
Moist and tender chicken Enjoy the rich flavor of wheat
Firm, chewy noodles The chewy, satisfying texture of udon noodles simmered in a piping hot pot is irresistible…! The batter is savory, the shrimp is plump and delicious
A perfect combination Tempura crumbs Pour it on, mix it in, and dig in
Nagoya cuisine that’s delicious right to the last bite! Honestly, I’m so blessed with my staff. We’ve had truly wonderful people join us.
They’ve really energized the place. That’s how it is
and that’s how we got to where we are now. A locally rooted miso stew that stays close to its customers!
That was “Makotoya Tenpaku”. Chikusa Ward, Nagoya City, Aichi Prefecture
Okute Yamamoto-ya Yamamoto-ya itself was founded in 1925 (Taisho 14).
and will celebrate its 100th anniversary next year. It is a long-established restaurant that has preserved the taste of Nagoya’s specialty, “Miso-nikomi Udon,”
for five generations. Fourth-generation owner Kazuya Aoki, 60 years old Preparing the udon noodles All udon noodles at Yamamoto-ya Okuzute Branch are handmade The characteristic is kneading the dough using only udon flour and water, without salt. Because no salt is used, the noodles and miso blend well when simmered, creating a unique texture. This should make about 50 servings. We don’t make them ahead of time. We make them while watching the situation and the customers’ mood. Because I knead it little by little, bit by bit Just water, flour, and tiny air bubbles Since there’s absolutely no salt or additives, it doesn’t keep well, and especially in summer, it doesn’t last long. We never make it ahead of time. Divide it into two equal parts and knead them further. Staff) Is the noodle-making done daily? I do most of it myself. I’m gradually teaching the younger staff as I go I can still keep going for about another ten years I make the broth with horse mackerel Skim off the scum Since the manufacturer is working hard
We can keep serving the same flavor, right? The moisture content of the horse mackerel, or rather The balance always delivers exactly what we’re looking for Transfer the broth to a separate pot and strain it. Kaeshi Secret miso recipe passed down through generations
Blend several types of miso based on 3-year aged Hatcho miso With my own hands. Always watching. Checking as we go. Then we check the miso’s firmness and such, confirming as we go. The third generation insisted on preserving the traditional flavor. He always said we must protect the taste. he faithfully carried on that tradition. The fifth generation also inherited that spirit and continues to preserve the original flavor. The wife of the fifth-generation second son, Kosuke: Chisato Homemade pickles Staff) How long do you pickle them? We pickle them for two full days to three days. We also pickle the thickly peeled vegetable scraps. Chinese cabbage pickles Fried tofu Drain the oil, simmer down, and season White onion Cut the rolled dough with a knife Measure the amount, adjust, and arrange The meticulously hand-made noodles are complete Sweeping the shop floor Carefully wiping down the tables and menu boards 11:00 Opening Miso Simmered Udon with Chicken and Egg 1650 yen
Miso Simmered Udon with Nagoya Cochin Egg 2100 yen Add toppings to simmered dishes
Chicken 350 yen / Rice cake 350 yen Curry Special 2690 yen
Omi Beef Offal & Egg Clear Broth Simmered Udon 2100 yen Kishimen Noodles with 2 Shrimp Tempura 1640 yen
Nagoya Cochin Tempura Rice Ball 630 yen Lunch Special Menu Weekdays until 2:00 PM Limited Quantity
Noodle Dish + Rice + Pickles + 2 Types of Mini Oden + 1 Skewered Cutlet or 1 Skewered Offal A customer arrives right away Making Miso-simmered Udon Add chicken bone broth to the pot containing the special miso. White dashi White onion Cook four pots simultaneously Add freshly made hand-pulled noodles Nagoya Cochin young chicken Add the young chicken Fry the shrimp tempura Cooking it quickly over high heat
makes it delicious Add egg and shrimp tempura to finish Shrimp tempura (2 pieces) with egg in miso stewed udon Since each earthenware pot is unique
The chef’s keen eye is needed to adjust the heat Miso-simmered udon with Nagoya Cochin chicken and egg Miso Simmered Udon with Chicken and Egg Chicken wings Coated in our special sweet and savory sauce Secret chicken wing sauce
Sweet and savory flavor! Oden Lunch Special Menu: 2 mini oden items + 1 kushikatsu skewer
Drizzled generously with sweet miso sauce Kishimen noodle broth Pour heated broth into a bowl containing noodles and ingredients
to complete 11:26 Curry Simmered Udon Add fried tofu and white onion Add young chicken Fried shrimp Half (Large Portion) Curry Special Cheese Egg Large Curry Special
(with cheese, chicken and egg, and 2 fried shrimp) 11:42
Man enters the restaurant Lunch Special Menu
Orders Miso Simmered Udon with Egg Miso Simmered Udon with Egg Dote Lunch Special Menu
Mini Oden (2 kinds) + 1 Dote Miso simmered udon with egg is brought to the table Transfer the egg and broth to a custom-made lid without holes Slurp the firm, handmade noodles Savoring the miso flavor, take a bite of rice Place the stewed meat on top of the rice and eat together
The sweet and savory miso flavor stimulates the appetite A satisfying lunch menu with a wide selection of set meals The timing for adding noodles and ingredients is crucial It’s precisely because we add them at the crucial moment
that we create delicious simmered udon noodles in miso broth. We serve the dish to our customers
at the moment it’s cooked to perfection. Finish it all at once on maximum heat. Miso-simmered udon with chicken and egg Simmered Udon with Poached Egg Miso Simmered Udon with Chicken and Egg and Rice Cake Group of three arrives
Orders lunch special menu Chicken and Egg Miso Simmered Udon First-time customers For lunch
it comes with lots of stewed meat and stuff, it was delicious To serve freshly made hand-pulled noodles even during business hours
We continue noodle production “Custom-made Shigaraki-yaki earthenware pot”
Cooking over extremely high heat causes cracks (nukui) to form in the pot.
The integration of these cracks with the simmered udon creates a delicious flavor. 12:29
A group of three arrives. Miso-simmered udon with 2 shrimp tempura and egg Miso-simmered udon with chicken and egg The piping hot miso-simmered udon is brought out. Lifting the lid releases a cloud of steam
The bubbling simmered soup whets the appetite Place the egg on the lid Place the noodles on the lid to cool while slurping them. The shrimp tempura,
soaked in the rich flavor of the soup, is devoured. So happy~ It’s delicious. Delicious Very delicious Shrimp Tempura Miso Simmered Udon with Chicken and Egg Miso stewed udon with chicken and egg 2 miso chicken kushikatsu skewers Miso Simmered Udon with Chicken and Egg Nagoya Cochin Chicken Tempura Rice Ball Homemade Pickles 2 Shrimp Tempura Sticks Miso Simmered Udon with Egg 1940 yen Rice (with pickles) 320 yen Freshly made, chewy handmade udon noodles
Coated in our secret sweet and savory Hatcho miso…delicious! Freshly fried shrimp tempura is piping hot and plump! The batter is thoroughly infused with dashi miso… Happiness spreads throughout your mouth!!
Nagoya cuisine is just too amazing… Pour the rich, concentrated miso soup Pour it over piping hot, snow-white rice Refreshing homemade pickles play the perfect supporting role Three Types of Miso Oden 660 yen
(Daikon radish, konjac, fish cake) Enjoying the daikon radish The tender daikon, soaked in broth, is irresistible Savoring a century-old traditional flavor leaves us thoroughly satisfied!
Relaxing in the calm atmosphere Yusuke, the fifth-generation eldest son Mixing water and flour by hand, stretching and cutting it We stick to the traditional method. Made without salt as simmered noodles. The noodles are made to absorb the miso
That’s the dedication to the noodles A miso base made with Hatcho miso The umami is quite strong The mixture is prepared fresh every morning Muroaji-based broth Muroaji also has a very strong broth and intense umami flavor, so We’re particular about using dried bonito flakes made from mackerel. The whole family works hard every day to make this a delicious and enjoyable restaurant.

0:00　一宮）かに屋
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住所　愛知県一宮市別明町３丁目１１−１
URL　https://youtu.be/qpFKk2ZEC14

29:35　名古屋）まことや
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住所　愛知県名古屋市昭和区檀溪通４丁目4−１４
URL　https://youtu.be/al1C5AIicOk

1:05:34　名古屋）まことや天白
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住所　愛知県名古屋市天白区保呂町１８１９ 森山ハイツ
URL　https://youtu.be/F0-qp8HwKkI

1:43:26　名古屋）大久手山本屋
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住所　愛知県名古屋市千種区大久手町５丁目９−２
URL　https://youtu.be/cMK01Ho3P_s

うどんそば 東海 Udonsoba
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