Exploring Tokyo gourmet! Hongo Sanchome, Bunkyo-ku, Nagoya local gourmet! Revisiting the popular restaurant specializing in miso stewed udon, "Misonekominn"! On a cold winter day with clear skies, when looking for a place to eat with a friend on their day off, we thought miso stewed udon would be nice, a rare taste in Tokyo. This restaurant in Hongo Sanchome serves the hometown flavors, established in 2007 and run by a owner from Aichi Prefecture who comes from a soba shop family. They focus on their homemade noodles and a unique blend of Haccho miso from Okazaki, Aichi Prefecture. It's a rare gem in Tokyo, specializing in Nagoya local gourmet miso stewed udon. We arrived at 12:30pm and there were 2 groups of 3 people waiting in front of the restaurant. After a 10-minute wait, we ordered miso stewed udon with Italian twist, served with rice for ¥1100, and miso stewed udon for ¥1000 for my friend who was trying it for the first time. We ordered a lunch beer to quench our thirst and waited for a while. The miso stew was bubbling and ready to be served. The red miso soup, a favorite from my hometown, was topped generously with cheese, mitsuba, and chicken, giving it an Italian twist with a hint of tomato flavor. The soup was hot and delicious, with a rich Haccho miso flavor complemented by the tangy tomato sauce and creamy cheese. The homemade noodles were firm and chewy, with a subtle wheat flavor. The combination of the flavorful miso broth and the udon noodles was simply divine. My friend's standard miso stewed udon was also delicious, with a half-cooked egg, fried tofu, green onions, and fish cakes adding to the rich flavor. The half-cooked egg added a creamy richness to the dish. The robust Haccho miso soup, combined with the toppings, created a truly blissful taste. While the Italian twist was good, we both agreed that the classic version was the best. As we left the restaurant, the line of customers was still long. The nostalgic taste of my hometown that becomes addictive! A must-visit again for the delicious and exquisite food!

I don't really love miso-nikomi udon, but sometimes I crave it. I tried it in Nagoya, and I wonder if it's the same in Tokyo. It probably hasn't changed. Some people may find it too hard to eat... I couldn't get someone to eat it with me in Nagoya, but I quite like it. This restaurant seems to have a lot of people eating one dish and finishing with udon, especially at night.

I visited during lunchtime on a weekday. It was exactly 12 o'clock, but there was a wait for 2 people. I ordered miso stewed udon. The noodles were thick and just the right firmness. The soup had a strong taste of red miso and was delicious. Free rice refills were a nice touch.

I love noodles, especially simmered udon, so I heard about a shop in Tokyo that specializes in miso simmered udon and decided to visit. I arrived 30 minutes before opening on a Saturday and found no one there. There was a long line at a nearby ramen shop, indicating stiff competition in the area. When the shop opened, it quickly filled up. We were seated at a table and ordered the classic miso simmered udon and the summer limited edition kishimen with beer. The broth had a rich flavor of hachimitsu miso with a hint of acidity. The noodles were chewy and slightly rough, complementing the robust broth well. The toppings included egg, green onions, fish cakes, seaweed, and fried tofu, all in moderate amounts to let the noodles shine. Pickles and white rice were served on the side. It was a satisfying meal, but personally, I prefer slurpy udon with plenty of toppings, so I rated it 3.5 out of 5. The kishimen, however, was silky smooth and might have been more to my liking. It's impressive how they can make such different noodles, each delicious in its own way. Overall, a great dining experience. Thank you for the meal.

I left my luggage at Tokyo Station and stopped here for lunch on my way to Shinjuku. It's been so long since I last visited. I know it's hot, but I decided to have miso stew. I don't come here often, so I tend to avoid trying Indian or Italian food. Since I'm on vacation, I also ordered a lunch beer. The noodles were cooked just right, and the broth had a good balance of flavor, not too strong or too light. I ate eagerly, sweating a lot. Finally, I put the saved egg on top of the rice and poured the broth over it. Personally, I prefer this over breaking the egg in the broth. I also finished the rice and felt full. Thank you for the meal.

I visited during lunchtime. I had to wait a few minutes before I could enter. This time, I ordered the long-awaited miso stewed udon. A bubbling hot pot arrived. It wasn't as hot as I expected because it was served on a separate plate. The udon noodles were amazing! I was surprised by the firm texture that didn't fall apart even after stewing. The stewed egg, chicken, and fried tofu were delicious. I also wanted to try eating the soup with rice, and it was a nice combination. I'm satisfied. Thank you for the meal.

I finally got to visit a restaurant that I've been curious about for a while. It's always crowded, so I was lucky this time. I ordered the two kinds of miso stewed udon, one with beef and the other with curry. The soup was amazing!! I could imagine it being delicious even with rice added. I finished the udon quickly because it was so good. The other dishes were also carefully made and delicious.

Just steps away from Hongo-sanchome Station is Misonikomi-san, a udon restaurant. While they offer a cold udon series according to the season, I decided to order the piping hot Indian miso udon. The noodles have a firm texture, with occasional bits of wheat that you can feel, reminiscent of Nagoya-style miso udon. You can adjust the firmness of the noodles. The Indian flavor is more focused on miso rather than curry, with a hint of spiciness that might make you break a sweat. I plan to come back for this dish again next time. It's a delight to be able to enjoy delicious miso udon in Tokyo. I look forward to visiting again soon. Thank you for the meal!

Easily accessible from Exit 5 of Hongo-Sanchome Station on the Toei Oedo Line, just a 2-minute walk away, this restaurant is tucked away in a narrow alley. The only landmark is a large brown tent sign. The interior is small, with a few counter seats and table seats. The lunch menu mainly features miso stew udon, with options like kimchi, Indian, and Italian. During lunchtime, rice and pickles are included, and you can get free rice refills, which is a nice service. Miso stew udon (July 25, 2023): Each pot is simmered on a stove and brought to you piping hot. The broth has a great balance of miso's saltiness and sweetness. It's deliciously rich yet light, making it irresistible. The udon is thick and chewy, with a satisfying texture. As you eat, the flavor of the broth seeps in, enhancing the deliciousness. The ingredients include chicken, green onions, fried tofu, and egg. It's delicious to take out the egg early and eat the udon like sukiyaki. You can enjoy the rice by topping it with the ingredients or pouring the broth over it for a risotto-like dish. The popularity of being fully booked shortly after opening at 11:30 is a testament to its deliciousness. Thank you for the meal.

Miso Niboshi Trap @ Hongou Sanchome. Limited to summer, enjoy the refreshing chilled noodles. Recently, I tried the simmered udon here and was pleasantly surprised by how delicious it was. "We also have kishimen in the summer," my fellow foodie informed me. I love kishimen, so I hurried over with my appetite ready. I ordered the zaru kishimen in a large portion. The side dish was sesame tofu, which was fragrant and delicious. The homemade kishimen arrived beautifully. The noodles had a dynamic wave-like shape and slid smoothly down my throat, leaving a sweet wheat flavor lingering. The noodles paired well with the slightly sweet broth. Before I knew it, I had finished it all. "I'll have another order of Jajaa Kishimen, please." As usual, I moved on to my second bowl. This time, I tried the Jajaa Kishimen, which looked refreshing. I first mixed it well to evenly distribute the flavors. The light spicy kick stimulated my appetite, and the thin noodles intertwined well with the ingredients. It was delicious! I wonder if they can make Coro Udon with the udon used for the miso stew next time. Let's try the zaru kishimen and sesame vinegar kishimen together next time.

Near Yushima Station, there is a udon restaurant that is close to the famous ramen shop Nishino. I had never tried miso udon before, so I was curious about it for a long time. I visited on a weekend at lunchtime and was able to enter right away. I ordered the miso simmered udon, which comes with free rice. Each plate of udon is simmered individually, so it takes a little time. They use red miso from Nagoya, so I expected the flavor to be on the strong side. And indeed, it was, but that's what makes the rice go so well with it! The udon itself was the most delightful, even after being simmered for a long time, it still had a good chewiness and was easy to slurp up. I heard they also have cold udon available during the summer, and I'm sure it would be delicious with this udon. Thank you for the meal!

I had "miso simmered udon" for the first time (๑⃙⃘ˊ꒳​ˋ๑⃙) There is often a long line, but this time I got in right away, lucky me☆ I was very hungry so I ordered a large portion, and it was so delicious that I finished it in no time! They cook it right after you order, so it's piping hot when you eat it! However, it did take some time for the food to be served, and I ended up waiting for about 30 minutes. But the delicious smell made the wait bearable, haha. After that, I took a short walk and the area near the University of Tokyo seemed safe and had a lovely atmosphere♪ It was delicious even in the middle of summer, so I can only imagine how amazing it would be to eat it during the cold winter. I overheard a conversation between the staff and other customers, and apparently, the name of the restaurant "Trap" implies that the food is so delicious that you fall into a trap! And it's true, I fell for it!! I definitely want to eat there again ⸜(* ॑꒳ ॑* )⸝

Located just a short walk from Hongo-sanchome Station in Bunkyo Ward, Tokyo, this udon restaurant is one of the top 100 udon shops in the area. This neighborhood seems to have quite a few renowned udon and ramen shops, making it a competitive area. The udon here is served in a hot pot style, perfect for the summer heat. Arriving about 10 minutes before opening, I was the first customer. As time passed, a few more groups lined up, and by the time I left, the restaurant was full with a line extending outside. I ordered the Miso Nabe Udon for 1,000 yen. The bubbling hot pot arrived, releasing a rich miso aroma that whetted my appetite. The toppings included green onions, fish cake, chicken, and a half-boiled egg. Breaking the egg into the udon and mixing it in added an extra layer of flavor. The thick and chewy udon held up well in the simmering hot pot, remaining delicious until the last bite. The restaurant also offered complimentary rice, which I tried mixing with the udon or turning into a porridge at the end. I thoroughly enjoyed the meal and would love to come back to try their European-style hot pot udon dishes like Indian or Italian in the future.

After 5 months, I visited the restaurant on a weekday before noon. Unfortunately, there was a line outside. I ordered the Indian miso stew udon for 1050 yen and waited for almost 30 minutes before entering the restaurant. Once inside, the bubbling hot pot arrived in about 2 minutes. The udon noodles were firm with a good chew, similar to Yoshida udon. At first, it tasted like curry udon from a soba shop, but I gradually got used to the curry flavor and it turned into a regular miso stew udon. The rice was cooked just right. However, the combination of rice and curry broth was not as good as expected. It tasted better when I added more rice and a soft-boiled egg to make it like a rice soup. I left feeling full and satisfied. The Italian dish I had last time and the Indian dish this time were equally delicious. Next time, I will try the kimchi dish.

Located a 4-5 minute walk from Hongo Sanchome, this miso simmered udon restaurant is called "Misonikomin". I visited for lunch on a Wednesday, around 12 o'clock, and there were 2 groups waiting. After about 10 minutes, I was able to enter. The udon, served in a hot pot with homemade noodles, arrived. The noodles had a firm texture but were not too hard, and were smooth. The soup, made with Haccho miso, was rich and had a bean flavor. I love red miso, so I was happy about that. The lunch also came with a light serving of rice. I bounced the udon and ate it. Sprinkling shichimi pepper on top added a nice aroma. There was also a limited-time offering of kishimen, which I heard was made with homemade noodles. I'm really curious about it. The dotenabe (hot pot) for dinner sounds good too. It makes me want some sake.

Around 14:00 on a regular day, I was able to enter without waiting in line. I was intrigued by the unusual options like Italian and kimchi, but I decided to start with a regular miso stew udon. It was my first time trying miso stew udon, and I found the flavor to be just right - not too strong. I finished it in no time.

After school, my friend and I looked for a delicious restaurant near Hongo and found one that serves miso stewed udon. It took about 20 minutes for us to get a table as there were many drinkers in the evening. We each ordered a bowl of udon and shared the specialty "dote-ni" dish. The dote-ni was amazing, with a deep miso flavor and tender beef that melted in our mouths. The beef tendons were perfectly cooked, offering a satisfying chewiness. Next, we tried the udon, which also had a rich miso flavor and was very satisfying. The restaurant uses the famous Haccho miso from Nagoya, allowing us to fully enjoy the umami of soybeans. I highly recommend this place for those who want to enjoy Nagoya's flavors in Hongo. (Especially the dote-ni, a must-try dish!)

I thought the store name was "Trap" but it's actually "Misonikomin"! I fell into the trap of a Tokyo University graduate haha. It was my first time, so I ordered the classic miso stewed udon for ¥1000. It wasn't as sweet as I expected, nor as rich... but the subtle umami of the red broth gradually comes through. The udon has a good chewy texture, almost like sukiyaki, and it's delicious. However, there was a bit lacking in toppings... a little bit of chicken and a little bit of fish cake. Some green onions and a perfect egg, but I would be happier with more toppings. Lunch comes with rice and pickles, making it a great deal. Try putting the leftover red broth over the rice at the end, it pairs really well with the miso and is highly recommended. Thank you for the meal.

It seemed like a specialty for miso simmered udon, so as a miso lover, I thought I had to go for my first visit! Wow, why haven't I been here before? It was incredibly delicious! Often, miso simmered udon can have a burnt miso taste or the noodles can stick to the pot and get burnt, but here, none of that happened. The noodles had a firm texture and a good bounce when slurped. The miso, made with Haccho miso, was just right - not too strong, not too light, perfectly balanced and delicious. They also have kimchi and Italian miso simmered udon, so I definitely want to go back to try those. My companion ordered the zaru kishimen, which is also homemade noodles, and I had a bite - it had a strong texture and was really enjoyable. It seems like they have summer limited items, so I definitely want to try the kishimen next time. I'm not sure if miso simmered udon and kishimen are specialties of Nagoya, but the owner might be from that area. It was a very delicious restaurant. There's also Chinatown-style ramen nearby, Shino, which I haven't tried yet, so I definitely want to go. Can't do consecutive meals though! I'm very satisfied. Thank you for the meal!

There were also unique variations such as Kimchi Miso Nikomi Udon and Italian Miso Nikomi Udon, but I decided to start with the classic choice. Miso Nikomi Udon for 1,000 yen. It is made with homemade noodles and authentic Haccho miso. Served piping hot and bubbling, it really gets you excited. The firm noodles and flavorful yet light broth are delicious. Even my son, who is usually sensitive to hot food, finished it in no time. I would like to try the Italian Miso Nikomi Udon next time. Just a heads up, they don't accept cards and don't provide receipts.

Store Name: Sake and Miso Stew Miso Stew Trap Access: 6 minutes walk from Hongo Sanchome Station Time: Around 1:30 PM Order: Kimchi Miso Stew Udon Price: 900 yen Crowdedness: Wait time of about 5 minutes (2 groups waiting) Recommendation: 87 points out of 100