Nagoya 2

あつた蓬莱軒 本店 (Atsuta Horai-ken Honten)
Umaki – Unagi Tamagoyaki. Came steaming hot. Light dashi taste with a hint of sweetness – good!
Hitsumabushi – basically unagi(eel) on rice. Found a good English review here. The instruction says to divide the bowl into four portions, have the first bowl on its own, add yakumi(spring onion, wasabi and seaweed) to the second bowl, add yakumi and dashi to the third, and for the last bowl have it the way you like it.
I like the second bowl the most – mixing the yakumi and eel and rice. Very delicious!
Part of the menu(J): 1, 2, 3.



0806050081みそかつ矢場とん 本店(Miso-Katsu Yabaton Honten)
黒豚ロースとんかつ、¥1680。 豚汁。
Kurobuta pork(menu) loin tonkatsu with miso. Tonjiru. I tried the standard Miso-katsu some years ago which comes in a hotplate with miso sauce already added on top of the Katsu. This time I have some special menu using kurobuta pork from Kagoshima, and the miso sauce comes separately. The pork is really quite nice and the coating, not being soaked in sauces, is very crispy. But then I guess it is not as unique as the signature dish.

Mon chouchou
Left pic: Went back to the same place for the delicious rollcake! (See Nagoya 1)
(Oct 03, 2008) Right pic: Marron rollcake bought in Mon Chouchou’s branch in Tokyo.
0812180037(Dec 18, 2008) Caramel and walnut rollcake bought in Mon Chouchou’s branch in Tokyo.

山本屋本店 エスカ店 (Yamamotoya Honten Esca-ten)
Honzuwaigani(crab) and Nagoya kouchin(Nagoya breed chicken) Miso-nikomi Udon. Different branch from the one I tried last time but it is also near Nagoya train station. The crab is a bad choice but the chicken is nice.

Nagoya 1

山本屋総本家 (Yamamotoya Souhonke)
There are many branches(even one in Tokyo which I went before!), and this one is the original shop.
Nagoya’s famous miso nikomi udon. I had the one with both chicken and egg(oyako). The handmade udon is thick and hard-texture type. Served with boiling hot miso soup.
スパゲティハウス ヨコイ 住吉店(Spaghetti House Yokoi)
Nagoya local specialty “Ankake spaghetti”. Thick spaghetti is stir-fried with lard(uh oh) and eaten with starchy sauce(hence “ankake”) which is some special sauce made from meat and vegetables and is slightly spicy. I ordered an omelette-like topping with prawn, green peas, onion, bell pepper and mushroom. It is not as weird as I had thought…actually it reminds me of the spaghetti served in Hong Kong styled cafe. ^^;; You can get ankake spaghetti in many shops in Nagoya, but seems like Yokoi is the most famous.
山本屋本店 (Yamamotoya Honten)
Similar name but completely different from “Yamamotoya Souhonke”. It also serves miso nikomi udon mainly and has many branches. This branch is in Horiuchi building(堀内ビル) near Nagoya station. The very nice pickled vegetables are refillable.
Miso nikomi udon with pork. Comes with rice. 2310yen. I like the miso udon here better. The noodles are softer but more chewy. The soup is less thick and less salty. The pork is not the most high quality kind but good enough, and very generous in portion. There is no Tokyo branch for this restaurant chain so you can only eat it in Nagoya.

0802270003Mon chouchou
A loooooong queue waiting outside this cake shop when I walked past so I got curious. I later found out that the shop is actually from Osaka, and they have Tokyo branch too. ^^;;; Seems like most people queued for the take-out “Doujima roll cake” but you can eat inside the cafe without any waiting. In that case it is more expensive of course and you need to order a drink too. The rollcake is delicious!! Unbelievably soft and smooth, and the cream is so good that I can eat a bowl of it on its own. I thought I was too greedy and ordered too much(it was after dinner) but later I wished I had order more.

山本屋総本家 神田和泉店 (Yamamotoya Souhonke)


Nagoya miso nikomi(stew) udon with chicken and egg. Thick, hard, chewy, handmade udon noodles served in boiling hot miso soup. The original shop is very famous in Nagoya. The branch I went in Akihabara is tiny, with a few counter seats on the ground floor and a few tables on the second. Single portion consists of a big bowl of soup but not much udon. Probably better to order 1.5 portion(+250yen), or like many salarymen do – order a bowl of rice(200yen) to eat with the leftover soup.
Menu(J) here.
山本屋総本家 神田和泉店 (Yamamotoya Souhonke)
Add: 10-8, Ichiban-chi, Kanda Izumicho, Chiyoda-ku
Tel: 03-3861-5030

三国一 (新宿西口店)

061118 004061118 012

061118 018名古屋味噌煮込みうどん、900円。
Nagoya miso nikomi(stew) udon – consisting of thick, hard, chewy, handmade udon noodles served in boiling hot miso sauce. Not bad though the portion of the udon was small. Left with so much of the thick miso soup that I was very tempted to order rice to put into the soup…but I resisted. There were chicken, mochi, dried tofu etc. in it as well.