Nagoya, Japan
Celebrating its 40th anniversary, "Gojo." It's absolutely delicious!
Rich Miso Katsudon! Handmade udon simmered in an iron pot.
The signature Miso Nikomi Udon is a bestseller. Supporting those working people with high-speed service. A close look at the udon soba restaurant
that continues to be loved by many guests! Nagoya, Japan With a history of around 40 years,
Handmade Udon Gojo. The famous Miso Nikomi Udon is
a hearty dish that you must try. Located behind Misonoza.
This noodle shop has been cherished for many years. At 8:01 AM, preparations begin. Mr. Goto (60 years old), the second generation owner. Making Houjicha (roasted green tea). Yellow pickled radish Making dashi with muroaji (a type of bonito)
and Soda Katsuo(skipjack tuna). Using 1 kg of shaved bonito. It takes about 30 minutes. Removing scum carefully. The bonito flakes are swirled to extract flavor. Mirin Filtering the dashi. White dashi is completed. Separate into pots according to use. Soy sauce Sugar Kaeshi (a sweetened soy sauce base) is completed. Mr. Goto's son arrives for work. Preparing the miso for Miso Nikomi Udon. Breaking eggs into a suribachi (Japanese mortar). Stirring the egg. Shippo miso (made from soybeans, salt, and water),
a local specialty of Aichi Prefecture. Shippo Miso is from Shippo Town. Shippo Town at Aichi Prefecture. It's hard to tell from its appearance. It is a blend of two-and-a-half miso and red dashi. Mixing the miso and egg. The unique bitterness of soybean miso has been
mellowed out to create a smooth and flavorful taste. Dashi and mirin are added. The completed miso is transferred to a container. With the miso ready, the next step is to make
the miso sauce for the miso katsudon. Mixing miso into the white dashi. The miso sauce is completed. The scent of sweet miso spreads. Preparing the saltwater for noodle-making. Making udon noodles. The son is in his 8th year at the shop and has decided
to take over after graduating from university. Adding the salt water to domestic flour. He quickly blends the flour and saltwater. Making a ball of crumbly dough. Kneading it hard. Characterized by its firm and chewy texture. Let the dough rest for a while. Let the dough rest again after stepping on it. Making soba noodles. Making a cohesive dough. Stretching it out. Using domestic buckwheat flour to achieve
a smooth texture of Nihachi soba. Cooking rice. I cook about three portions of 3.6L each. (Staff) Mr. Goto, what generation are you? I'm the second generation, following my mother. She used to run the shop when I was a child. I underwent training -and even traveled to places like Kasugai
and Ibaraki to learn about soba. Transferring the cooked rice to a warm-keeping pot. Chopping Chinese cabbage for the miso nikomi udon. Aburaage (deep-fried tofu) Green onions Ingredients for Miso Nikomi Udon. Vegetables for tempura. Grating daikon radish. Chopped green onions. Hostess I used to work nearby. But I never knew there was an udon shop here. I had never been here until I met him. I never knew it until I met him. Ah... there's a place like this... Oh! There's a udon shop... I never thought of getting
married with him. Haha! Preparing condiments. Preparations for the opening. Setting up the miso pot in advance
to reduce serving time. Preparing dashi and miso in an iron pot. Boiling udon noodles. It takes about 20 to 25 minutes. Cooling them in cold water. Cleaning the store. Open at 11:00AM With 46 seats. Business hours 11:00AM-3:30PM
Closed on Sundays and holidays Miso Nikomi Udon JPY 950 (USD 6.44)
Curry Nikomi Udon JPY 1100 (USD 7.44) Udon/ Soba Set Meal JPY 1000 (USD 6.77)
Nagoya Set JPY 1600 (USD 10.83) Limited Miso Cutlet Set JPY 1100 (USD 7.44) First guest arrives and orders the Soba Set Meal. Frying tempura. Shrimp tempura. Plating the tempura. Rice Boiling soba. Cooling down the soba with cold water. Here you are.
This is a soba set meal. Homemade soba with a smooth texture. Delicious sweet pumpkin tempura. Another guest orders Miso Nikomi Udon. Making Miso Nikomi Udon with
Chinese cabbage, green onions, aburaage, egg, kamaboko (fish cake), covering it, and simmering until ready. Miso Nikomi Udon JPY 950 (USD 6.43) The dish is ready. Serving the Miso Nikomi Udon in an impressive iron pot. Udon Finely chopped Chinese cabbage,
green onions, and deep-fried tofu. Crack an egg on top. Add kamaboko, and cover the pot. Shrimp tempura Making a blossoming effect with chopsticks. Once the tempura is finished, fry the Tonkatsu (pork cutlet). Put the Tonkatsu on top of the rice
topped with shredded cabbage. Pour plenty of miso sauce and it's ready. Mini Miso Katsudon. Miso Nikomi Udon Completed with tempura.
Tempura Nikomi Udon with Mini Miso Katsudon Set
JPY 1650 (USD 11.16) Tempura Nikomi Udon with Mini Miso Katsudon Set
JPY 1650 (USD 11.16) Guests arrived during the lunch hours. Green shiso tempura Pour hot dashi. Garnish with wakame seaweed,
kamaboko, and deep-fried tofu. Plating tempura. Udon Set Meal (Without rice) A boy and his mother came in. They order grated radish shrimp soba
and grated radish cutlet soba. Soba Tempura and grated daikon radish. Garnish with wakame seaweed. Grated Radish Shrimp Soba JPY 1100 (USD 7.44) A hearty pork cutlet. Plenty of cabbage and a large cutlet on top of soba. Finish with grated daikon radish. Grated Radish Cutlet Soba JPY 1100 (USD 7.44) Here you are. Let's enjoy it! Soba and grated daikon go well together. Enjoy the crispy cutlet. Finish the meals! Thank you for the meal! Thank you for the meal. It was delicious! Soba Set Meal JPY 1000 (USD 6.77) Udon Set Meal JPY 1000 (USD 6.77) This is Udon Set Meal. The piping hot udon is delightfully chewy! With plenty of Chinese cabbage,
green onions, and deep-fried tofu. Add the egg and kamaboko,
cover the pot and simmering it. Simmering until the pot is almost overflowing. Oyako Nikomi Udon (Chicken and Egg)
JPY 1000 (USD 6.77) Piping hot udon noodles served on a small plate. Enjoy the satisfyingly chewy udon. Miso Nikomi Set Meal JPY 1000 (USD 6.77) The dashi looks light but it has a rich flavor. Chewy udon with special miso dashi.
A classic meal for Nagoya people! 11:42AM Two office worker enter the shop. Cold soba Vegetable tempura Shrimp tempura Plating tempura and wakame seaweed on top. Putting grated daikon radish on top. Grated Daikon Radish and Shrimp Soba
JPY 1100 (USD 7.44) Frying the pork cutlet for Miso Katsudon. Miso Katsudon Plating the udon quickly. Miso Katsudon (With udon)
JPY 1000 (USD 6.77) Make Miso Nikomi Udon. Put the boiled udon noodles in the pot. Add Chinese cabbage,
green onions, deep-fried tofu. Egg and kamoboko. Cover the pot and simmer for a while. Father and son work together
to prepare the Miso Nikomi Udon. The orders are served promptly. The third Miso Nikomi Set Meal is ready. To accommodate the lunch rush
in the business district, using an iron pot to serve Miso Nikomi Udon. Tendon and Soba Set Meal Hot soba Frying tempura. Finish by drizzling the sauce to the tempura. Tendon (With udon/soba)
JPY 1000 (USD 6.77) Arranging shredded cabbage on rice, topping it with crispy tonkatsu, and generously drizzling with miso sauce. 12:05 PM Soba Set Meal Tempura for Soba Set Meal Orders for Miso Nikomi Udon surged! Piping hot Miso Nikomi Udon is
delivered steadily to guest. Office workers are rushing
to get Miso Nikomi Udon! Nikomi udon is ready! Tenkasu Umm! It's delicious. This shop is well-known and
has been popular for a long time. The abundance of Chinese cabbage.
It's delicious. It's special. Chinese cabbage in miso stew. Green onions is more common. There are a lot of vegetables here. It is delicious with lots of vegetables. Plating tempura on rice. Drizzling tempura sauce. Accompanied with perilla leaves. Tendon (with udon) JPY 1000 (USD 6.77) Shrimp tempura Pouring the fluffy egg dashi over hot udon. Completed with plating tempura on top. Miso Katsudon Miso Katsudon (with udon)
JPY 1000 (USD 6.77) 3 guests enter the shop. Ordering Miso Nikomi Udon. Miso Nikomi Udon Set Meal Miso Nikomi Udon Set Meal
(With rice and pickles) Enjoying the combination of
red miso with udon and rice. Udon is chewy. The price is inexpensive. It's great. Curry Nikomi Udon is also popular,
comparable to Miso Nikomi Udon. Restocking Chinese cabbage for Miso Nikomi Udon. Chicken The hostess manages the operation
with a broad perspective. Preparing a large serving of Miso Nikomi Udon. Large serving of Miso Nikomi Udon x 2 Udon JPY 600 (USD 4.06) Ordering Nabeyaki Udon and Miso Nikomi Udon. Tenkasu Miso Nikomi Udon JPY 950 (USD 6.44) Making Nabeyaki Udon. White dashi Chicken, tenkasu Udon Simmering the vegetables. Sprinkling tempura on top to finish. Nabeyaki Udon JPY 950 (USD 6.44) Ordering Miso Nikomi Udon Set Meal. Placing plenty of Chinese cabbage and green onions,
then dropping an egg on top. Because it's simmered in an iron pot,
it takes a short time to complete. Miso Nikomi Udon Set Meal
JPY 1000 (USD 6.77) Ordering the set of Miso Nikomi Udon
and Mini Miso Katsudon. Crispy fried cutlet. Rich miso sauce. The unexpectedly generous volume
of the Mini Miso Katsudon. Miso Nikomi Udon and Mini Miso Katsudon Set
JPY 1400 (USD 9.48) The Miso Nikomi Udon is swiftly served. If you eat the udon immediately
after putting it to a separate plate, it is tender but firm and chewy. The cutlet, coated in rich miso sauce, is best enjoyed alternating with rice and cabbage. The Osu Shopping Street, with around 60 shops
including eateries and kimono stores. Shrimp tempura Dropping batter over the shrimp to
create a crispy and light coating. Shaping the tempura. Cold tempura sauce chilled in ice water. Rinse the boiled soba with water and drain well. Plating the tempura with wakame seaweed. Topping it with grated daikon radish. Grated Daikon radish and Shrimp Soba
JPY 1100 (USD 7.45) Having cold soba with a refreshing dipping sauce. Nihachi soba has a smooth texture.
It is delicious during the new soba season. A duo arrives and orders two Negitoro Don. Wasabi Spread the Negitoro (miced raw tuna) over the rice. Sprinkle green onions and seaweed. Negitoro Don (with udon) JPY 950 (USD 6.44) Soba Set Meal Udon Set Meal Pork cutlet for Miso Katsudon Miso sauce Nagoya Set JPY 1600 (USD 10.83) A rich and voluminous Miso Nikomi with Chinese cabbage,
green onions, fried tofu, egg, and chicken. The chewy Miso Nikomi Udon is so delicious! Breaking the egg to add creaminess to the soup. Enjoying the Chinese cabbage mixed with the soft-boiled egg.
The chewy udon is incredible. Serving piping hot udon noodles with a steaming iron pot. The chicken is large and packed with flavor. Miso Katsudon The crispy cutlet paired with the fragrant miso sauce
is a perfect combination that is irresistible! After the rush hour subsided,
the son started making udon noodles. He starts making noodles with
the dough that had been resting. Folding the udon dough towards the center. Udon dough neatly rolled. Miso Nikomi Udon continues to be preserved by this family.
Please come and try it when you are in Nagoya!
