Yamamoto-ya Honten JR Nagoya Station

Using the lid of the earthen pot as a plate, the Yamamotoya Honten style is to transfer the noodles from the pot while blowing on them to cool them down before eating. Therefore, the lid is a custom-made item without steam holes to prevent the broth from leaking. The homemade pickles that come with the udon order pair perfectly with the bubbling hot miso nikomi udon. This is a highly praised service. The characteristic of the nikomi udon is that it is cooked in a single earthen pot. The noodles are added directly to the pot without boiling, resulting in an al dente texture that retains a firm core even after simmering. Even after finishing the noodles, the earthen pot remains hot, so you can pour the leftover soup and soft-boiled egg over rice for a delicious rice dish, or consider adding rice to the pot for miso zosui. This is our method and style, so please enjoy various ways of eating in the restaurant.

Nagoya Cochin is a brand of local chicken from Nagoya, characterized by its chewy texture and rich flavor. Enjoy the local specialties of Nagoya in one pot.

Contains 2 pieces of shrimp tempura ● Made with fresh, frozen Indonesian natural white shrimp ● The frying oil is a blend of canola oil and sesame oil, resulting in a fragrant batter. (It pairs exceptionally well with our miso udon soup) This tempura is specially prepared to be dipped in hot broth ● Each piece is hand-fried by artisans in a cast iron pot, not in an electric fryer (This method prevents the generation of old waste oil, and fresh oil is added as needed, resulting in a light and crisp finish) On busy days, our dedicated artisans in Nagoya fry 2,000 pieces of shrimp tempura in a single day.

Using black pork loin sourced from Kagoshima in Kyushu, the delicious fat melts into the soup like tonjiru, creating a perfect harmony with red miso!

A friendly product topped with two pieces of sweetened aburaage simmered in udon broth and brown sugar, generously garnished with Kujo green onions from Kyoto. The broth is piping hot, bursting with flavor, and pairs perfectly with miso broth!

A supreme dish made with beef small intestine with fat, marinated in our special miso and grated garlic, garnished with garlic chives.

Store exclusive!! Shrimp tempura and Nagoya Cochin topping

+220 yen

+330 yen

The contents may change depending on the purchasing situation and season. One serving + 330 yen

+440 yen

1 piece + 300 yen

Produced in Kyoto + 230 yen

Green Chili 8g + 30 yen

Limited to children up to the lower grades of elementary school. Miso udon (noodles: half portion), rice, pickles, juice (please choose one from apple juice or mandarin juice).

Please enjoy the phantom deep-fried tofu made from thick fried tofu baked at Marutou Tofu Shop in Yaotsu Town, Gifu Prefecture.

Homemade / Limited Quantity

Winter Limited Edition

A refined Japanese-style ice cream with a good compatibility of black syrup and vanilla. It uses wasanbon syrup made from sugar cane produced in Kagawa Prefecture.

The noodles for the simmered udon are characterized by their unique texture. They can also be made softer. Please note that some items may not be available depending on supply conditions. We take great care to prevent secondary contamination of allergenic substances during the cooking and plating process, but this cannot be guaranteed. We kindly ask those with severe allergies or sensitivities to take this into consideration. Homemade pickles may change in content depending on supply conditions and the season.