Nagoya, Aichi, Japan｜Moritaya

I come once a week. Other people have also had it, but it's a small shop run by the owner and his mother. 5 tables, 5 counter seats. The inside of the store is showing its age, but if you think of it as a trendy old folk house, you won't notice it, right? The main noodles are udon, kishimen, soba, and Chinese noodles. Miso stew and curry stew made with fine hand-made noodles that are only available in winter, where you can consistently get the taste of miso. Hiyashi chuka in the summer. When it comes to soup stock, the people of Nagoya love it. There is also a menu with white soup stock depending on the type of udon. We also have donburi (katsudon) and oyakodon (katsudon), which are popular and often ordered. For lunch, there are set meals of soba, kishimen, Chinese food, and zaru, which are voluminous and will fill you up. (I always get it.) The number of individual udon shops that have taken root in local communities is decreasing, so I would like Moritaya to do its best.

It's so delicious! Warm kishimen has a thick soup, but zaru kishimen has very delicious noodles and soup. Apparently this has been done since before the war. The tempura was delicious, and I felt that the work was done with great care. You can see that the black telephone and old cash register are being used with great care. I found a good shop. I hope you stay healthy forever. Thank you for the meal.

This is an old-fashioned kishimen and soba restaurant. I'm not saying it's insanely good, but after a while you'll think about coming back again, and in a sense, it's a taste that will appeal to everyone. My recommendation would be Kishimen, a Nagoya specialty, as the signboard says. This time, I ordered soba noodles.