Hyperlocal Tokyo

Located in a relatively less crowded area near Tokyo Station, which is always packed, this place is a hidden gem. The miso-ni-kome udon is incredibly delicious! The rich miso broth is full of flavor, and I wanted to drink every last drop. The noodles are firm and have a unique stick-like texture. I love that there are plenty of seats, making it a comfortable and relaxing place to eat.

You can enjoy authentic Nagoya-style miso-ni-kumi udon (miso-simmered udon noodles) at Yaechika in Tokyo! The broth is made with bonito flakes and kombu, and the rich, flavorful sauce is likely made with Hachijo miso. The udon noodles are firm and chewy (they don't use salt), and the chicken is tender and flavorful. The half-cooked egg adds a depth of flavor. The restaurant has a slightly dim, cozy atmosphere, and I had a wonderful lunch there. Even though I went there in the afternoon, the restaurant was always full, which shows the strong following it has. I'm now one of those fans! The soup was so delicious that I drank it all, and I wished I had ordered rice to make a zosui (rice porridge). Next time, I'll order the rice set and miso-ni-kumi udon.

Located in the Yaechika (underground shopping mall) of Tokyo Station, this restaurant is a must-visit for anyone craving miso-ni-kome udon (miso-based hot pot noodles). I did some research beforehand and decided to try it out. I went on a weekday evening and didn't have to wait, but the place was bustling with customers. Ordering is done through a QR code, and besides miso-ni-kome udon, they also offer Nagoya specialties like kishimen (flat noodles) and tebasaki (chicken wings). Since it was my first time, I went for the classic miso-ni-kome udon. The steaming hot pot arrived at the table, and I was immediately impressed. It's customary to use the lid as a plate, but since it had holes, the staff kindly brought me a separate plate. My first bite surprised me - the noodles were quite firm! The soup, however, was undeniably delicious. It reminded me of the miso-ni-kome udon I had at a famous restaurant in Nagoya, where the noodles were also firm. I realized then that this is the authentic taste. The hot pot kept the noodles warm, and as I ate, they gradually softened, making for a satisfying experience. For those who prefer softer noodles, they recommend steaming them for about two minutes. Paper aprons are available. Although the portion seemed small at first, the hearty noodles left me feeling full. I'll definitely be back for more.

I highly recommend "Tamacho Honten Yaesu", a restaurant in Tokyo Station that serves Miso Nikomi Udon (Miso-based stewed udon noodles). **Highlights:** - Authentic Nagoya-style Miso Nikomi Udon! - Listed in Tabelog's Top 100 Udon Restaurants in the East - I've been a repeat customer over 20 times, and it's truly amazing! **What I ordered:** - Miso Nikomi Udon ¥1,199 - Rice ¥209 I visited around 6:30 PM on a weekend and there was one group waiting ahead of me. I was seated after about 10 minutes. I absolutely love their Miso Nikomi Udon and have been coming here over 20 times since I worked in Yaesu. The Miso Nikomi Udon broth tastes just like the authentic Nagoya version, it's truly delicious. The ingredients are simple: chicken, deep-fried tofu, and green onions. ✨ The noodles are a bit firm and gradually soften in the bubbling hot pot. At the end, mixing the rice with the soup is the best! ✨ It's a guaranteed delicious experience, highly recommended! Thank you for the meal!

I've had udon in Nagoya before, but this one felt nothing like fresh noodles. The center of the noodles was white and hard, almost like eating raw dough. It was definitely not the 'fresh' noodle experience I was hoping for. I had to rush to catch my highway bus, so I'll pass this time. The miso broth was delicious though, so next time I'll ask them to cook it a bit longer.