Aichi

It feels so good to eat it on a freezing day; take the lid off the pot, use the lid as a plate to put the hot noodles on, and blow on them to cool them down and eat. The noodles are as firm as ropes initially but, eventually, become soft enough to enjoy as you near the end of your meal. Recommended ingredients are prawn tempura and rice cake. You can drink up the soup just like miso soup without feeling guilty. Ice cream is the best in summer, and Miso Nikomi Udon is the best in winter!

（Misoniko）

Turn the lid of the earthenware pot, which has no holes, upside down and use it as a plate for the thick and hard noodles well-dipped in Hatcho Misoーthat is my formal way of eating it. Never eat the noodles directly from the pot; even for the broth, scoop it out, pour it on the lid, and drink it as if emptying a sake cup. Imagining the whole process must make you feel like trying!

（Tanuki no Oyako）

When I tried them for the first time, I was surprised at how firmly “al dente” the noodles were. I recommend the “Yamamotoya Sohonke” restaurant in Nagoya. It is so hot that you have to remove the lid of the pot and use it to place the noodles, which is why the lid has no holes in it. If possible, treat yourself with some kashiwa chicken and eggs on top. Sprinkling chili pepper from the thick, age-old bamboo container is also delicious.

（Tama）

Once you get used to them, you will be obsessed with the extra firm noodles that initially make you feel they are undercooked. My recommended restaurant is the famous “Yamamotoya Sohonke.” The noodles and broth are superb.

（SHENA）

We eat it quite often outside and at home during the cold season. I prefer the Inaka Miso Nikomi at “Kanare-An” since the noodles are softer than the famous “Yamamotoya”’s.

（nico）

Nagoya is famous for its miso! My recommendation is the “Missoni” restaurant in Midori-ku, Nagoya. The Miso Nikomi Udon here has a mild flavor. Even the unique versions, such as Curry Miso Nikomi, taste great.

（aco）

Miso Nikomi Udon is Nagoya’s specialty. It is delicious to have it at restaurants, of course, but my recommendation is to try Sugakiya’s bagged noodles. My family stocked it at home every winter for years. Add some fried bean curd to it, and it soaks up the thick miso broth, making the broth spread in your mouth when eating.

（Sora no Susuki）

Locals of all ages love the smooth and soft noodles. The flat noodles soak up the rich broth. My recommended restaurants are “Yamamotoya Sohonke,” “Ekikama Kishimen,” and “Yoshida Kishimen.”

（Yukashi）

I love Kishimen much more than Miso Nikomi Udon. When slurping up the flat noodles, they tremble, and the broth splashes on my face, making me happy to feel the Kishimen experience inside and out.

（Kumakuma）

“Miya Kishimen” is located inside Atsuta Jingu. It is a simple dish, yet eating it in an atmosphere surrounded by the shrine’s forest makes it extremely tasty and makes you feel like it brings you good luck.

（Aroe）

The Kishimen stand is located on the Shinkansen platform at Nagoya Station. Even after a long day, the warm Kishimen dish immediately makes me feel energized. I like how simply cooked it is, and its only ingredient is bonito flakes.

（Hikono）

You can find different Kishimen stands on each Nagoya Station local train line platform. My favorite is the one on platform number 8.

（Kuruton）

Recently, a young udon restaurant owner has been trying to make Kishimen more popular by making noodles with Japanese wheat flour. My super favorite is the Hiyashi Kishimen at “Higashiyama Nikoten” in Nagoya. It is even better with oyster tempura. The handmade Kishimen they serve here is quite different from the usual Kishimen that the Aichi locals are familiar with, with an extra smooth texture. I hope you get a chance to try this beautiful and transparent Kishimen!

（Nankyoku Azuki）

Kishimen is best when served cold! The coldness makes the noodles even more chewy. There is a popular stand on the Nagoya Station Shinkansen platform.

（Hitomi）

Sugakiya Ramen originated in Aichi and mainly operates in the Tokai area. It is different from the kind of ramen you can have at typical ramen restaurants. Sugakiya stores are often found in food courts at shopping malls like Aeon. The combination of egg noodles that are soft enough for people of all ages, light-tasted pork-bone flavored broth, and spices with fishmeal flavor are obsessive. The ingredients are simply green onions, bamboo shoots, and char-siu pork. I recommend the “Tamago-Iri-Ramen,” which comes with a half-boiled egg instead of a flavored egg. Having the dish mixing the egg and the broth or dipping the noodles in the egg makes it even more delicious.

（Kimura）

Sugakiya Ramen is a must-have in Aichi; it is a comfort food that we’ve all been familiar with since childhood. What does it taste like? It tastes like Sugakiya; it has a unique flavor. As an Aichi local, I crave it occasionally and realize every time that I can’t get enough of this taste. The unbeatable combination is eating it with Kayaku Gohan and soft-serve ice cream. It will make you satisfied.

（Kinmokusei）

It’s cheap, and you can find it anywhere in the Tokai region. At the Sugakiya restaurants, they have a thing called a “ramen fork” that is easy to use for both left- and right-handed people and can be used to sip the broth along with the noodles. It is a ramen restaurant that has sweet red bean soup with soft-serve ice cream on top and anmitsu on the menu. Everyone loves Sugakiya.

（Nagoya no Mayuko）

You can find it in most food courts. Since we were little, we would eat it as an after-shopping snack with our mothers. As we grow older, many locals experience their first eat-outs with friends at Sugakiya. As a former sweet shop, sweet red bean soup with soft-serve ice cream is delicious, too! I recommend you try it with the Sugakiya Ramen.

（Haruaka Mama）

When you get hungry, the set of Sugakiya Ramen and soft-serve ice cream will save the day. The pricing is student-friendly, and they have a unique split-tip spoon. Sugakiya is a part of our culture.

（Kawauso X）

It tastes sweet, spicy, salty, and sour; the pasta dish contains all flavors, making it difficult to explain. The distinctive taste of the sauce is a result of carefully simmering so many vegetables. Eat it with the thick noodles cling with the sauce, and you’ll get obsessed. I recommend sprinkling black pepper on it. My favorite is the Ankake Pasta at “Ciao.”

（Oumi）

I go eat the Ankake Spaghetti at “Yuzen” every other month. Among the various dishes, I recommend you to try Mirakan. The shredded fresh tomatoes and red sausage are so delicious!

（Yosshi）

The chewy, thick noodles and the slightly spicy sauce are so distinctive. Mirakan is a popular topping, but my favorite is ham and eggs. Dipping the noodles without much sauce on them in the semi-boiled yolk is something I cannot resist!

（Momonae）

The soy sauce-based ramen is filled with chili peppers, garlic, chives, bean sprouts, and spicy “Taiwan-style minced meat”. Just writing this makes me drool. “Misen” is a popular restaurant, but my favorite is “Fuji-Ichiban.”

（Suiho）

Although the name says Taiwan, this ramen originates in Nagoya. It is incredibly spicy. The Taiwan Ramen they serve at “Misen” is popular. Different restaurants have different flavors.

（Takagura）

A mild “American” type is also available for those who don’t prefer spicy food.

（Haru）

There is grated yam and rice underneath the curry udon! In this curry udon, you can enjoy two delicious things in one dish. Many udon restaurants in Toyohashi serve this curry udon. Another feature of this dish is that it contains quail eggs, a specialty of Toyohashi.

（Yussa♪）

It is the comfort food of Toyohashi. At the bottom is the rice, followed by the grated yam, curry udon, quail eggs, and pickles. I usually struggle to finish the curry when eating curry udon, but this way, I can enjoy the leftover curry with the grated yam and rice. But be careful; it makes you stuffed. I recommend the Tezutsu-Hanabi Toyohashi Curry Udon they serve at “Tsuruan.” It is topped with a chikuwa rice cake that resembles Tezutsu-Hanabi fireworks. It is unique to Toyohashi.

（Hasesan）

For me, Nikake Udon has been the standard of udon. There were many udon noodle manufacturers in the neighborhood, and one of the few places we ate out was an udon restaurant. It is topped with spinach, a piece of thin kamaboko, and dried bonito flakes. It is a simple udon with chopped deep-fried tofu, but the broth is exquisite.

（Kororin）

I have eaten it as a common dish since I was a child. I thought it was available throughout Japan, but recently learned that they only serve it in my hometown of Toyohashi. The local long-established udon restaurants are great, but I recommend “Tsuboya,” an udon stand in Toyohashi Station. Udon, kamaboko, dried bonito flakes, green onions, and deep-fried tofu are served in a thick broth. It is not the elegant type of dish, but the local taste that makes me feel at home.

（Mayuge Taro）

Napolitan noodles are available all over Japan, but in Aichi, beaten eggs are laid on a skillet topped with Napolitan. The eggs make all the difference; eating it with a runny egg that is half-cooked is delicious. I always hope restaurants outside Aichi also have this on their menu. I don’t have a favorite restaurant, but you can find it in old-fashioned coffee shops.

（Suiho）