This Brooklyn-Inspired Restaurant in Nagoya Is Famous for Its Curry Noodle Stew
They've given the traditional dish a whole new spin.
2-16-21, Nishiki, Naka District, Nagoya City, Aichi Prefecture
Open from 11 a.m. to 3 p.m. and 5:30 p.m. to 10:30 p.m. on weekdays, and from 11 a.m. to 3 p.m. and 5:30 p.m. to 10 p.m. on weekends.
Lunch is served from 11 a.m. to 2:30 p.m.
Yamamotoya is a long-standing miso (soy bean paste) noodle stew restaurant that you should visit if you find yourself in Nagoya. But it also has another branch called Shachi-ichi, where you can enjoy traditional dishes combined with flavors of curry.
One of the most popular items on their menu combines the best parts of miso noodle stew with several other ingredients to create a delicious curry noodle stew.
The restaurant’s Curry Noodle Stew with Raw Egg (¥820) comes with fried tofu, green onions, and kamaboko (boiled fish paste). It is best enjoyed with rice.
Its close proximity to the metro exit gives the restaurant great accessibility. You can easily find it through its brick exteriors.
They came up with the idea of producing their famous curry noodle stew as they were deliberating on a new menu item derived from the traditional miso noodle stew. It took them two years to finally find the best combination of spices that will match this specialty dish. After several trial and errors, they opened Shachi-ichi in 2013.
Shachi-ichi was named after Nagoya City’s symbol, kinshachi, a mythical creature with a tiger head and a carp body, and the Japanese translation of market, ichi.
Their Gyu-suji (beef tendon, ¥1280) soaked in curry has a mild taste.
They make it by pouring spicy curry into a boiling pot of soup stock.
The chefs have put their whole spirits into perfecting this wonderful dish. The soup is made with mackerel scad and bonitos. Despite the strong flavors, the taste of the curry remains in the dish. The curry roux used in making it consists of more than 20 spices and stir-fried onions. Several customers claim that the flavors of the dish remind them of the old days.
Their Karami (Chili) Spice is made from habanero.
If you want to add a spicy kick to your meal, a pinch of the restaurant’s Chili Spice (¥30) will do the trick. On top of bringing a hot, spicy feel to the dish, the condiment also succeeds in deepening the rich flavors of your meal. Make sure that you request for this upon ordering since it cannot be added anymore after your meal is served.
The interiors were inspired by the city of Brooklyn. Dining at the restaurant will definitely make you feel like a New Yorker.
The restaurant’s style looks a lot like a café. It was built with the image of a stylish Brooklyn diner in mind. If you look close enough, you’ll notice that the name of the restaurant is written in English on the lid. Overall, the restaurant’s design is a welcome break from their traditional menu.
They serve their stew in an austere yet elegant pot.
The Service Set, consisting of chicken breast meat, makes a suitable appetizer to pair with a tall drink.
The Service Set (¥500) is a popular choice among office workers in Japan. It comes with an alcoholic beverage of your choice and two appetizers. You can choose from homemade fried chicken, chicken tempura, and fish paste tempura for one appetizer, and a potato salad or coleslaw for the other. For an additional ¥100, you can upgrade it to a salad, fried pork skewers, cutlets, or sausage.
With miso playing a huge role in Nagoya’s food culture, both Yamamotoya and Shachi-ichi continue to gain popularity among families and the younger generation.
Provided by Japan Walker™, Walkerplus™, and Tokai Walker™ (19 September 2018)