Ask for ``noodles'' when you are in trouble. Ramen, soba, pasta, etc...Noodle summary of Great Nagoya [Updated in April 2024]



What should I eat for lunch today? If you don't feel like eating a lot, but you don't want to eat something full, then noodles are the perfect solution. When you're in trouble, this is the place to turn to noodles. I wrote a summary article of Dai Nagoya Building's noodle dishes for noodle lovers. Ramen, soba, pasta, etc. All of Nagoya's noodles, from standard to creative, are all gathered here. So, which noodles should I try today?

Seafood pescatore tomato sauce squid ink tagliolini (weekday lunch 1,740 yen, weekend/holiday lunch 1,960 yen)

3F | Rome XNUMX-chome

Shrimps, clams, mussels...the pasta is packed with seafood, and its appearance and aroma will whet your appetite. [Rome 3-chome]'s ``Seafood Pescatore'' uses tagliolini mixed with squid ink. It goes without saying that squid ink and seafood go well together. The seafood ``dashi'' that overflows into the tomato sauce and the scent of squid ink create an outstanding sense of unity between the sauce and pasta. Weekday lunches come with baguette and salad, and weekend and holiday lunches come with prosciutto, baguette, and salad. Dip the sauce on the baguette and enjoy the flavor of the sauce to the very end. Pescatore is definitely the star of the lunch pasta menu.

If you come to [Rome 3-chome], you want to try fresh pasta. ``Seafood Pescatore, Tomato Sauce, Squid Ink Tagliolini'' is one of their signature menu items. Dinner time is a single item2,000Circle.

Special miso tsukemen (1,050 yen)

3F | Kyushu Hakata Cuisine Motsunabe Sachi

Tsukemen that can only be enjoyed at a motsu nabe restaurant. [Kyushu Hakata Cuisine Motsunabe Sachi]'s ``Special Offal Miso Tsukemen'' is a popular creative tsukemen that was created only by this restaurant. The noodles are Hakata's Champon noodles, which are used to finish the motsu nabe, and the base of the dipping sauce is the miso sauce used in the horumon miso stir-fry. The reason why there is a small amount of white rice and a hot spring egg in the set is to add it to the dipping sauce after you finish eating the noodles to make a final meal. The tsukemen that stands out from other ramen restaurants is made with ingredients and ideas unique to Motsunabe restaurants. There are many die-hard fans who choose this as the only option out of the many lunch menus.

The reason why the amount of white rice that comes with a set meal is set to be small is that it is used to prepare the final meal. Thoroughly mix the dipping sauce, white rice, and hot spring eggs, and enjoy the final taste as if it were the final touch of a hot pot.

Yamato potato yam soba (1,320 yen)

B1F|Stone ground soba Ishizuki

Every morning, the soba noodles are ground and pounded using a stone mill. At [Stone Milled Soba Ishizuki] you can enjoy Nihachi soba that is faithful to the basics of soba. First of all, I would like to thoroughly enjoy the ``Mori Soba'' that is the base of this restaurant. As the name suggests, ``Yamato Potato Tororo Soba'' is a simple way to enjoy soba, with the Yamato yam tororo helping the soba go down smoothly. Other cold soba menu items include ``Nori-kake soba'' topped with seaweed from the Setouchi Inland Sea.880yen) and “Spicy Oroshi Soba” (1,100yen), “Duck Seiro” (1,980yen) etc. The menu development is also a standard structure with ``Soba''.

Large serving of noodles (+220yen) and1Add sheets (+440yen) is also available. They also have seasonal menus that use seasonal ingredients, so keep an eye out for them.

Tsukemen with meat (1,000 yen)

B1F |NEW OLD STYLE Meat soba Keisuke

NEW OLD STYLE Niku Soba Keisuke] is not only a famous ``Niku Soba'' whose trademark is the pork that fills the bowl. ``Niku-mori Tsukemen'', which has stir-fried pork and onions on top of the noodles, is also a menu item that has even more of an impact than Niku Soba. They use special flat noodles that are different from Niku Soba, and the sweet and spicy stir-fried pork that is reminiscent of ginger-yaki stimulates your appetite. You can mix the stir-fried pork with the noodles and enjoy it as is, just like ``Mazesoba,'' or you can dip it in a dipping sauce to make ``Tsukemen,'' or you can change the taste with the mustard mayonnaise or curry powder placed on the table. Hurry up for the ever-changing “meat-plated tsukemen”!

The hidden popular menu item “Meat Tsukemen” made a long-awaited comeback in March.2024Years11Limited time offer until the end of the month (planned). It seems that this menu has a strong following of fans who say, ``Meat-plated tsukemen is your choice.''

Seafood saury noodles (990 yen)

B1F | Creative Chinese Flower Star

"Sanmar noodles", which are gradually gaining popularity in Nagoya, are local noodles that originated in Yokohama. There are various theories, but the name is written in kanji as ``raw horse noodles'' from ``san'' which means ``crunchy texture'' and ``ma'' which means ``to put on top''. is common. The soy sauce-based ramen is topped with plenty of vegetables in an ankake sauce, making it a hearty and filling ramen. [Creative Chinese Kasei] only uses salt in the soup for their ``seafood saury noodles'' to bring out the flavor of the seafood. From its origin70Don't miss out on the "regular taste" that has filled the stomachs of people working in Yokohama for the past few years.

The ankake mixes well with the noodles and keeps them warm without getting cold. Sanmamen is a local noodle that is loved especially during the cold season. Single item price+165Gyoza in a circle3pieces or fried chicken2You can make pieces into a set.

*Prices posted on the website are
All prices include tax. 
* The posted information is as of the date of information disclosure.
Please note.

Back to article list

  • Top
  • List of Articles
  • Lunch
  • Ask for ``noodles'' when you are in trouble. Ramen, soba, pasta, etc...Noodle summary of Great Nagoya [Updated in April 2024]