You Have to Try This 120-Year-Old Noodle Shop in Nagoya
They have signature dishes that have been passed on through generations.
1-12-26 Kamimaezu, Naka Ward, Nagoya, Aichi Prefecture
Open from: 11 a.m. to 3 p.m. (Last order at 2:30 p.m.), 5 a.m. to 8:30 p.m. (Last order at 8 p.m.)
What better way to enrich your travel memories than by trying out hidden gems? Maruichi, a noodle shop near the Osu walking street in Kamimaezu of Nagoya, is surrounded by a quiet residential area, but come lunch, you’ll see a lot of people lining up at this popular restaurant. The store’s facade might look vibrant and new, but it has actually been in business for 120 years. In fact, Maruichi has been running their business in the same location since the end of World War II.
Here’s a bit of trivia: During those times, the store used the ingredients rationed to them to run their business. The shop also burned down twice from air raids.
More than half of the loyal customers here order the sakuraten, sakura shrimp deep-fried in batter. You can enjoy it with rice, udon, or noodles in miso stew. No matter how you take it, you will definitely love the sweetness, the aroma, and the crispy texture of the sakura shrimp. We suggest you try the Sakuraten Kishimen, a flat noodle dish served with the deep-fried sakura shrimp.
The sakuraten was added to their menu some 15 or 16 years ago. This menu item was initially seasonal but due to customer demands, they made it available all year round, using frozen fresh sakura shrimp from the Yui port in the Shizuoka Prefecture.
According to the owner, this dish requires special techniques and expertise to prepare. The final version of their recipe is the result of extensive trial and error.
Aside from their sakuraten, their noodles and broth are also pretty popular. Maruichi’s handmade noodles taste amazing. You should also try their beef curry soup with handmade udon noodles. Different from other noodle stores in Nagoya that use muro-aji fish as a base for making noodle broths, Maruichi uses kombu, commonly known as kelp, to enhance the rich and deep flavor of the soup.
The store’s fourth-generation owner, Tsuneaki Shimizu, is also the head of Nagoya Handmade (Noodle) Research Center. The institution aims to educate the next generation about Nagoya-style handmade techniques when making noodles. According to him, he has always been told by older generations that “a noodle dish should not have a stingy soup and delicious noodles are useless if the soup is not good.”
Provided by Japan Walker™, Walkerplus™, Tokai Walker™ (22 August 2017)