Udon Yamamotoya

Yamamoto Ya Sohonke is near the Nagoya Science Museum and serves miso nikomi udon simmered in Nagoya red miso. The noodles are fresh and mixed with buckwheat flour, served in an earthenware pot, and you can also order tokusen nimono udon and miso oden. Founded in 1925 and now run by the fifth generation, this is the main branch, where the oden nimono comes out right after ordering and the miso udon takes about 10 minutes. The broth is on the salty side, and the portions of noodles and toppings are small.