Sumo Wrestlers Love Going to This Restaurant in Nagoya
Especially when there's a major competition taking place.
1-14-19, Meieki Minami, Nakamura Ward, Nagoya City, Aichi Prefecture
Open from 11:30 a.m. until ingredients run out; (no lunch openings on Saturdays), 5 p.m. until ingredients runs out, closed on Sundays
Established in 1948, Yanagibashi Kadoju is known as the go-to restaurant of famous sumo wrestlers--in fact, active wrestlers even drop by the shop when there’s a big sumo wrestling competition taking place in Nagoya. Office workers who want to dine after a long day at work also frequent the restaurant. After all, the shop is just a few minutes' walk from Nagoya Station.
Once you enter the place, the first thing you'll notice are the sumo-related objects, like a wrestler’s chart from 1970s and photographs of famous wrestlers. The interiors underwent refurbishing around 25 years ago, but the wrestlers’ signatures and handprints remained intact and well-preserved.
According to Shogo Nakata, the third generation shop owner, the restaurant was founded by his grandfather, who happened to be part of a sumo supporters group, and got those sumo-related goods as a gift. Some of the memorabilia were brought in by the yobidashi or ushers.
Their signature item is the Kadoju Special Chanko Nabe (¥2160), which can be ordered as a dish with a minimum of two orders. According to Mr. Nakata, even though their shop is not a chanko nabe specialty shop, it has been a staple in their menu from the time of the store’s establishment. The dish wasn’t that well-known during those times, but the owner included it in their menu after enjoying it at a sumo wrestling supporters gathering.
The broth was created by the owner himself and is made by mixing around seven to eight kinds of seasonings like bonito, soy sauce, miso, and black pepper, lending a spicy kick to the dish.
Aside from the chanko nabe, they have other Japanese staples like sashimi, yakitori, tempura, and other fried favorites. Since the restaurant is near the Yanagibashi central market, that's where they source fresh ingredients every morning.
There are also daily counter dishes called Obanzai, a Japanese cuisine that uses seasonal vegetables and other ingredients. Around five to six kinds of Obanzai are made every day.
For liquor, down a glass of Muroka Ginjo (¥756/glass) which is sent directly from Morita, a brewery company. Because it is not filtered, you can taste its raw freshness.
Photo credits to Ms. Tomomi Kitagawa
Provided by Japan Walker™, Tokai Walker™ (22 August, 2017)