A local tonkotsu ramen shop suitable for a building full of love in Nagoya



Written by Toshiyuki Otake

Symbolizes the restaurant district that attracted local talented stores1

As a local, I always feel attached to the Dai Nagoya Building.Because the building also has a deep love for Nagoya.The old building is Showa37It was built in XNUMX for the purpose of recovery from the Isewan Typhoon.Heisei27It is said that the reason why the building name was taken over as it was when it was rebuilt in the year was to inherit the thoughts of that time.

The restaurant area is also named after the building name "Dai Nagoya Dining", and you can feel the love of the locals in the store structure.There are a number of talented stores that will be the first commercial facilities in Nagoya and Aichi, and the lineup is unique.

The symbolic house is also called "Dai Nagoya Ichibanken".At the time of opening in the same building, it was already known as a shop where ramen lovers could line up, but this is the first time to open a shop in the city center as well as a commercial facility, and the author also said, "This makes it easier to eat. I remember being happy to go! "

Since then, it has been the most visited restaurant in the building.One day I visited at lunch time on weekdays10There is a line of people.It seems that the number of customers is definitely returning even in the case of the corona wreck, and I am also happy to be kept waiting.

A taste suitable for a pioneering pork bone ramen shop in Nagoya

When you are passed to your seat, "Customers are coming to the store!" "Please take your time.!!"The clerk's cheerful shout.This athletic-type seaweed also raises expectations for pork bone ramen, which is a gourmet-type gourmet.

Pork bone ramen has soups such as white, black, and red, so for this day, use the basic white.There are Hakata noodles and homemade Chinese noodles, and this is always the hardness of Chinese noodles "normal".My rule is to choose soup that feels like the day, and noodles that are not found in Hakata.

The soup has a deep richness with a sense of maturity and a creamy mellowness.I eat pork bone ramen from various shops in Nagoya as well as in Hakata, but I feel that it is particularly well-balanced and has the magical power to make everyone addicted.The char siu is thick and soft.Menma is shaki.Boiled eggs are exquisitely soft-boiled with a thick yellow tint.There is no need for each of the ingredients.

When you eat about half of it, you can top it with mustard and pickled ginger. Enjoy the "taste change" that adds a spicy and refreshing feeling.

I also ordered fried chicken on the side menu on this day.It's a fist size, but it's a big size.The batter is crispy and the inside is juicy.Adding sweet and sour sauce will add a refreshing feeling.

When I was very satisfied, I remembered the words I heard from Mr. Miki, the "general general" of this restaurant. "Tokyo1When we opened our first store, we raised the level of the taste even more, and at the next store we opened, we changed the taste even more subtly so that it would be accepted by the people of Nagoya. "

Ai Nagoya is still alive here. "It's your return!" "Thank you very much."!!"While being sent out with a dashing voice, I strongly felt that this was a suitable house for the Dai Nagoya Building.

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Toshiyuki Otake(Otake Toshiyuki)

A freelance writer living in Nagoya.Disseminate Nagoya information to magazines, newspapers, the Web, etc. He has written many books on food and culture in Nagoya, such as "Nagoya Sakaba" and "Nagoya Jiman". "Toshiyuki Otake's Dera Nagoya Tsushin" is being distributed to Yahoo! News.

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