Representing Nagoya's local cuisine, one of the well-known specialties nationwide is "Miso Nikomi Udon". While other regions also have udon dishes using miso, Nagoya stands out by using soybean miso such as Hatcho Miso, which is a representative seasoning in Aichi Prefecture, instead of rice miso or barley miso. The rich flavor and the unique red color of Hatcho Miso are the main characteristics of this dish. Historically, there are theories suggesting that Miso Nikomi Udon originated from the dish "Houtou" that was consumed by Takeda Shingen's army during the Warring States period, or that it was inspired by female textile workers in Ichinomiya City during the Meiji era who cooked udon and vegetables with soybean miso. It is commonly believed that the Yamanashi specialty "Houtou" is the root of Miso Nikomi Udon. Among the various Nagoya delicacies, Miso Nikomi Udon is a personal favorite that is occasionally craved. During a visit to Osaka, I discovered a restaurant in Umeda's underground mall "Whity Umeda North Mall 1" called "Kishimen Amano". Established in 1961, this restaurant offers a variety of kishimen and also serves Miso Nikomi Udon. On a weekday Monday evening, I visited the restaurant and ordered the Miso Nikomi Udon with motsu (offal) and requested extra noodles. The dish was served piping hot in a bubbling pot, and a paper apron was provided due to the splattering. The miso soup was rich and flavorful, though slightly milder and more palatable compared to some other versions. The savory taste of Hatcho Miso was irresistible. The udon noodles, made only with flour and water without salt, provided a firm texture and were a perfect match for the hearty miso broth. The motsu was plentiful and had a chewy texture, enhancing the overall taste of the dish. Other ingredients like well-soaked aburaage (fried tofu), kamaboko (fish cake), leeks, and egg were also present, along with what seemed to be yuzu peel, adding a refreshing aroma that complemented the rich miso soup. The egg was cooked just right in the hot broth, becoming creamy and delicious. Despite ordering a large portion, I still had room for more, and I thought adding rice to make a porridge-like dish would have been a good idea. I would definitely revisit this restaurant when craving Miso Nikomi Udon, and next time, I might try their kishimen. Overall, it was a delightful dining experience. Thank you for the meal!

I have been to Nagoya before, but I have never tried miso-nikomi udon, so I decided to visit this restaurant. They provided cold water, hot tea, wet towels, and paper aprons at the counter, which was very nice. It was great that you could choose between hot tea and cold water. The staff were attentive and quick to refill the drinks when they were running low. After a 15-minute wait, it was time to eat!! I was torn between motsu (offal) and tempura miso-nikomi udon, but this time I chose the tempura version. As for the taste...hmm...I usually prefer udon with a strong dashi flavor, so maybe I'm not a fan of hachomiso, but the soup didn't have a strong dashi taste. The udon was cooked al dente, which I liked. The tempura batter was a bit heavy for my liking, and I felt it was a bit cheap. The tempura consisted of 2 shrimp tempura and nori tempura. There were also green onions, fish cakes, and chicken in the udon. The price for the tempura miso-nikomi udon was ¥2,060, which is quite expensive. I haven't tried authentic miso-nikomi udon before, so I can't say for sure, but I don't think I would come back again...

Kishimen Amano is a popular restaurant located inside Whity Umeda, just a 2-minute walk from Higashi-Umeda Station on the Osaka Metro Tanimachi Line! I tried their famous miso stewed udon for 1540 yen. They offer an early bird discount for lunch where you can get a 100 yen off coupon if you enter before 11:40 am. I was thrilled to save 100 yen on my lunch! The kishimen had a rich miso soup that coated the noodles perfectly, making it very addictive! I almost drank up all the soup, it was that good! They have a wide variety of menu items, and personally, I'm curious about the simmered tripe and curry kishimen! I'll definitely try a different dish next time! Thank you for the delicious meal!

I visited a miso stewed udon and kishimen restaurant in Umeda White T. It was bustling even at night with a constant flow of people. Since it was late at night, there was no line and I could enter right away. I ordered the Beef Curry Kishimen (1100 yen). The curry broth was delicious. It had a bit of spiciness, but the broth was really good, thick and smooth with a nice throat feel. The egg was also of good quality, adding a sticky and rich accent. The kishimen paired perfectly with it. I also wanted to order rice. Next time, I would like to try the miso stewed udon. Thank you for the meal.

The miso stewed beef tendon udon was delicious with the perfect texture of the udon noodles. I had only eaten miso stewed udon in Aichi before and had avoided it due to a dislike, but my perception has changed. The broth was flavorful without being too salty. People from Kansai don't need to go all the way to Aichi to try it.

Established in 1961, this restaurant specializes in miso simmered udon made with authentic Haccho miso, a specialty of Nagoya. The bubbling hot miso simmered udon is a must-try dish here. You can order the miso simmered udon mini set with a side of oyakodon. The ingredients include chicken, fish cake, fried tofu, green onions, and a raw egg. The bubbling hot clay pot will surely whet your appetite. The aroma of Haccho miso fills the air as you mix in the raw egg with your chopsticks. First, try the soup. It's delicious. The richness of the Haccho miso and the flavor of the chicken combine to create a flavorful and rich broth. Then, slurp up the noodles. The thick and chewy noodles are incredibly tasty. The texture of the noodles paired with the flavor of the Haccho miso is simply outstanding. The noodles, the soup - everything is perfectly balanced and exquisite. And of course, the oyakodon was also delicious. The restaurant's dedication to the quality of the noodles and the soup shines through in every bite. Experience a unique taste that can only be found here. This is a satisfying restaurant that speaks for itself. There's no need for further explanation - just come and taste it for yourself.

I was looking at my acquaintance's SNS in Nagoya and saw a luxurious miso stewed udon with shrimp tempura (*´ω´) I thought I must try it too, so I immediately visited Amano-san and had the same shrimp tempura miso stewed udon. It was the most extravagant item on the menu at Amano-san (lol) with two large shrimp tempura on top. Of course, rice is a must. I also had rice and left the restaurant feeling full. Lately, I can't eat a lot, so maybe I should stop eating rice (^◇^;) But I can't stop, especially when the rice at Amano-san is delicious (^^)

I was looking for a good ramen place and stumbled upon Ama-no-san, which offers a slightly lighter option. I never noticed it before, even though I pass by it on my way to Whity Umeda all the time! The miso simmered udon also looks delicious. However, I'm not a fan of the hard noodles I had in Nagoya, so I opted for the beef kishimen here! When I ordered a draft beer, they even gave me a small side dish as a snack (you can choose from several options!). The beef kishimen has a very light broth. The one I had in Nagoya relied heavily on bonito broth, but here, they blend various flavors together, resulting in a light taste with a depth of different broths. The beef is tender, and the sweetness of the fat adds to the richness of the broth. The noodles are smooth and on the softer side. They soak up the delicious broth perfectly! Even in Osaka Umeda, kishimen as a finishing dish is definitely a great choice! Thank you for the meal!

I wanted to eat kishimen, but the intense heat made chilled amadare the only option for the day. It has a strong bonito flavor, but I thought it could work in Kansai with the cold noodles and mildness from the egg yolk. My friend wanted to eat Nagoya food and seemed very satisfied.

I finished the miso stewed udon and even the soup. They brought me a paper apron, so I felt relieved. When I ordered a beer, pumpkin simmered dish also came out. Miso stewed udon is delicious on its own, right? Thank you for the meal.

I tried the Motsu Miso Nabe Udon for 1460 yen at Amano-san in Whity. I rarely eat out at Whity, but I decided to go after work. I was torn between Kishimen and this dish, but I wanted something hot in this heat, so I chose the Motsu Miso Nabe Udon. It was served piping hot and delicious, no doubt about it. I sweated a lot while eating, but it was worth it. Next time, I will definitely try the Kishimen.

I arrived at around 9:15 PM. It was great that they were still open at such a late hour. I ordered miso stewed udon. The soup was very delicious. The udon was a bit firm at first, but thanks to the hot soup, it softened to just the right texture as I ate. It was my first time having miso stewed udon since I tried it at Yamamotoya main store in Nagoya a while ago. I can't compare the taste since it's been a while, but I'm sure it was delicious miso stewed udon. Thank you for the meal.

It seems to be a famous restaurant for kishimen. Since it's not easy to find kishimen in Osaka, I was intrigued and decided to go in. I ordered the curry kishimen in large size (tax included 1364 yen, with early bird discount 1264 yen). You can choose between mixed rice or white rice for free. Also, if you enter before 11:40 am, you get a discount of 100 yen. The kishimen is soft in texture. The curry is mild with eggs, which makes it delicious. Next time, I will try the miso stewed kishimen.

I ordered the Tempura Miso Nikomi Udon! I love Miso Nikomi Udon, so I was looking forward to coming here! My friend ordered the Horumon Miso Nikomi Udon, and it also looked really delicious. The Tempura Miso Nikomi Udon was very tasty, but I was curious about the Horumon version, so next time I come, I think I'll try the Horumon Miso Nikomi Udon!

I visited before 9 pm on a regular day and it was crowded. Managed to slip in 30 minutes before closing! This is a shop specializing in miso stewed udon and kishimen. I had the miso stewed udon. I chose the motsu (offal) udon, and it was delicious with plenty of motsu in it! I also liked the miso flavor, and the noodles were cooked just right, not too hard. The person who served us was very polite and nice. I also got warm tea which was comforting. It's a bit pricey due to its location in Umeda, but I was satisfied. Thank you for the meal!

I often go to Nagoya, but I have only been to Yamamotoya Honten once for miso-nikomi udon. When talking about Nagoya food with a friend, I suddenly had a craving for it... I searched if there was a place near Umeda where I could eat it, and I found one! In Whity Umeda! I went there after work, but I don't usually go to that side of Umeda, so I got a little lost and passed by... (the entrance is very narrow) But there is a small golden shachihoko on the roof at the entrance! At around 7:30 PM on Saturday, there were 2 groups waiting. I was seated at the counter in 7-8 minutes. Since I can't eat motsu, I ordered the classic miso-nikomi udon (tax included 1430 yen) and waited for it to be cooked in front of me. They provide warm tea, cold water in a stainless steel cup, a non-disposable oshibori, and a paper apron. An elderly man serving us was polite and very pleasant. Note. I don't usually use paper aprons, but I felt inclined to obey. After waiting for 17 minutes, my portion in a clay pot was served. It was simmering! I couldn't help but take a short video. I took a sip of the soup. Hmm, it's a bit more acidic and lighter in flavor than I thought? But the more I drank, the tastier it got! The noodles are flat because this shop specializes in kishimen, so they are different from the authentic ones, but as a Kansai person, the authentic noodles are a bit too firm for me, so I appreciate this. Delicious (*´ｰ`*) The toppings were two slices of kamaboko, two pieces of chicken, and a thin fried tofu that was not like Kyoto-age but slightly thicker at about 3cm x 5cm. I'm not a fan of chicken, but it was soft and delicious. There is no lid. Instead, there is a container similar to a tonjiru soup bowl. And there is shichimi and garlic powder on the table. Would you like to try adding some for flavor? I sprinkled a little and it was surprisingly delicious! As a result, I finished the soup completely. It was delicious~. I might go there to get my miso-nikomi udon fix once a month♪ (Even though I go to Nagoya about 3 times a month) When I took off the paper apron, I noticed that it had prevented splattering. It was a good decision to use it... Thank you, it was a great meal✨

I saw it on TV and decided to try the Ebi-Ten Miso Nabe Udon with rice set. The shrimp tempura was delicious and had a nice texture. I started by eating the rice with the miso nabe ingredients, then enjoyed the udon noodles. They were slightly firm and tasty. The service and customer service, such as holding umbrellas, were also very satisfying.

Umeda, Kishimen Amano✨ Kishimen specialty store located in Whity Umeda. I really like the miso stewed udon here and have been coming quite often. When I looked it up this time, I found out that it is a long-established store opened in 1961. I ordered: - Miso stewed udon (1380 yen) ✨ It is made one by one on the stove inside the counter and served boiling hot. As someone who loves hot food, the visual presentation is irresistible. The noodles are hand-made and quite firm, which I personally like a lot. It is very delicious with the thick red miso sauce. The ingredients are simple, such as chicken, green onions, and eggs. Many people order the zaru kishimen depending on the season, but for me, it's always the miso stewed udon (laughs). If you want to try the rare miso stewed udon in Kansai, this is definitely the place to go❗️ It can get quite crowded depending on the time, so I recommend going right after it opens✨

The most popular dish at the cold noodle shop "Hishiami" is the miso stewed udon. However, I prefer cold noodles when it's hot outside, so I chose the cold version. The broth is a rich soy sauce base, and the toppings include egg yolk, shiitake mushrooms, spinach, fried tofu, fish cake, chicken breast, and green onions. The noodles have a good texture that is firm but not too chewy, making it easy to eat. You can sit at the counter and watch them prepare the miso stewed udon.

The broth is delicious. When I passed by at lunchtime, there were about 10 women lined up, so I ended up stopping by just before closing. I ordered the basic version of miso stewed udon. It cost 1430 yen, which is quite expensive. They seemed to have run out of mixed rice, so they served white rice instead. The piping hot dish arrived in about 10 minutes. I was unsure about the white rice, but it was delicious as it was freshly cooked. The dish had 2 pieces of chicken, 2 pieces of fish cake, green onions, and an egg, although there wasn't much of it. The broth was delicious, even though there wasn't much in terms of ingredients. Eating the white rice with the broth was really tasty. It was quite good overall.

For lunch on a hot midsummer day, I had hot miso stewed udon in a cool air-conditioned restaurant. Kishimen Amano 06-6312-3470 Osaka, Osaka City, Kita-ku, Tsunoda-cho 2-5, Whitey Umeda North Mall 1.