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

2024.06.26

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?

Contents of this article

Pasta lunch: Smoked salmon and spinach in cream sauce (1,540 yen)

Restaurant 1FSalt Water by David Myers
Luxury Tonkotsu (from 1,200 yen)

Restaurant B1FDai Nagoya Ichibanken specializing in aged tonkotsu ramen
Cold noodles (1,210 yen)

Restaurant 3FKorean rice and liquor daidai
Seafood pescatore tomato sauce squid ink tagliolini (weekday lunch 1,740 yen, weekend/holiday lunch 1,960 yen)

Restaurant 3FRome XNUMX-chome
Special miso tsukemen (1,050 yen)

Restaurant 3FKyushu Hakata Cuisine Motsunabe Sachi
Yamato potato yam soba (1,320 yen)

Restaurant B1FStone milled soba Ishigetsu
Tsukemen with meat (1,000 yen)

Restaurant B1FNEW OLD STYLE Meat Soba Keisuke
Seafood saury noodles (990 yen)

Food B1FCreative Chinese Hua Star

Pasta lunch: Smoked salmon and spinach in cream sauce (1,540 yen)

1F ｜Salt Water by David Myers

【Salt Water by David Myers(Salt Water by David Myers)The staple of the lunch menu at is the homemade fresh pasta. The fresh pasta is made using imported semolina flour and carefully selected eggs, and is of such high quality that it can be called a "specialty store." All pasta at lunchtime is5Types. If you are unsure on your first visit, why not start with the signature dish "Homemade Bolognese"? If you like cream sauce, you should definitely try the "Smoked Salmon and Spinach Cream Sauce". The chewy flat noodles (tagliatelle) are well entangled in the rich cream sauce, bringing the deliciousness straight to your mouth. The "aroma" of smoked salmon also adds an appetizing accent.

Tomato sauce at lunchtime2Type: Cream sauce2Type, oil1Total of types5There are various kinds of pasta available. The photo shows the "Smoked Salmon and Spinach Cream Sauce"1,540Yen). Large serving of pasta (+220Drink set (+220It can also be made in yen.

Restaurant 1F Salt Water by David Myers

Luxury Tonkotsu (from 1,200 yen)

B1F ｜ Dai Nagoya Ichibanken specializing in aged tonkotsu ramen

[Oinagoya Ichibanken]"Luxurious Tonkotsu" is made by adding char siu and a sheet of roasted seaweed to the "basic tonkotsu" ramen base, and topping it with a soft-boiled red seasoned egg and mentaiko. Although it originated from Nagahama ramen, it has evolved into a soup characterized by its richness and overwhelming sharpness, and its individuality as "Nagoya's tonkotsu" shines through. The noodles are a mix of Hakata noodles and Chinese noodles.2We offer a variety of noodles. Of course, there is also the authentic "kaedama" culture, where you can have more noodles later. When ordering, you can choose the hardness of the Hakata noodles (thin noodles with low water content) from firm, very hard, hard, normal, or soft. You can enjoy the deliciousness of the soup and the noodles to the fullest.

The large slices of pork that spill out of the bowl are the trademark of the ramen at Dai Nagoya Ichibanken. The ramen has a rich, pork-bone flavor, but is also sharp enough to keep you coming back for more.

Restaurant B1F Dai Nagoya Ichibanken specializing in aged tonkotsu ramen

Cold noodles (1,210 yen)

3F ｜ Korean Rice / Sake Restaurant Daidai

As the weather gets hotter, the order rate naturally increases.[Korean Food and Drink House Daidai]"Hyangmyeon" (cold noodles). Authentic Korean hyangmyeon is generally made with "acorn noodles", but here they use wheat flour noodles, which are familiar to Japanese people. As you eat, the umami flavor of the cabbage kimchi gradually permeates the light soup, giving it a Korean flavor. If you want something a little spicier, try the "spicy hyangmyeon (1,210Choose "Yen" (100 yen). You can easily change the flavor by adding vinegar or mustard to your liking. Above all, the silver bowl with the clear noodles and soup and its cool appearance are sure to attract you.

Single item "Cold noodles" (1,210The daily specials include namul and other side dishes.2A special gift is included. Large serving of noodles (+220You can also order the "Bibimbap & Choice of Half Set" (1,650Yen) is also popular.

Restaurant 3F Korean rice and liquor daidai

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

3F ｜ Rome XNUMX-chome

This pasta dish is packed with seafood, from shrimp to clams and mussels, and its appearance and aroma will whet your appetite.[Rome 3rd Street]The "Seafood Pescatore" at uses tagliolini kneaded with squid ink. It goes without saying that squid ink and seafood go well together. The seafood "dashi" overflowing from the tomato sauce and the aroma of squid ink create an excellent unity between the sauce and pasta. Weekday lunches come with a baguette and salad, while weekend and holiday lunches come with prosciutto, baguette and salad. Dip the baguette into the sauce and enjoy the delicious flavor to the last bite. Pescatore is 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.

Restaurant 3F Rome XNUMX-chome

Special miso tsukemen (1,050 yen)

3F ｜ Kyushu Hakata Cuisine Motsunabe Sachi

This is the kind of tsukemen you can only get at a motsunabe restaurant.[Kyushu Hakata Cuisine Motsunabe Kou]The "Special Motsu Miso Tsukemen" is a unique and much talked about tsukemen that could only have been created at this restaurant. The noodles are made from Hakata champon noodles, which are used as the final dish in motsunabe, and the base of the dipping sauce is the miso sauce used in stir-fried horumon miso. The set includes a (small amount of) white rice and a soft-boiled egg, which can be added to the dipping sauce after you've finished eating the noodles to make rice for the final dish. This tsukemen uses ingredients and ideas unique to a motsunabe restaurant, and is different from that of ramen restaurants. There are some avid fans who only eat this out of the many lunch menu items available.

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.

Restaurant 3F Kyushu Hakata Cuisine Motsunabe Sachi

Yamato potato yam soba (1,320 yen)

B1F｜Stone ground soba Ishizuki

Every morning, the soba noodles are ground and kneaded in a stone mill. You can enjoy perfectly woven Nihachi soba noodles that are faithful to the basic principles of soba.[Stone-ground soba noodles, Ishizuki]First, you'll want to try the restaurant's signature "Mori Soba." As the name suggests, the "Yamatoimo Tororo Soba" is a simple soba dish that allows you to enjoy soba noodles, with the grated yam helping the noodles to go down smoothly. Other cold soba dishes include the "Nori Kake Soba" (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.

Restaurant B1F Stone milled soba Ishigetsu

Tsukemen with meat (1,000 yen)

B1F ｜NEW OLD STYLE Meat soba Keisuke

【NEW OLD STYLE Keisuke Meat SobaNot only is the specialty "Niku Soba" a trademark dish with pork filling the bowl, but the "Nikumori Tsukemen" with stir-fried pork and onions on top of the noodles is an even more impactful dish than Niku Soba. The noodles are made using a special flat type that is different from Niku Soba, and the sweet and spicy stir-fried pork reminiscent of shogayaki will stimulate your appetite. You can mix the stir-fried pork into the noodles and enjoy it as it is like "mazesoba", or you can dip it in the dipping sauce to make "tsukemen", or we recommend changing the flavor by adding the mustard mayonnaise or curry powder that is placed on the table. Hurry up and try the ever-changing "Nikumori 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.''

Restaurant B1F NEW OLD STYLE Meat Soba Keisuke

Seafood saury noodles (990 yen)

B1F ｜ Creative Chinese Flower Star

Sanma noodles, which are gradually becoming more well-known in Nagoya, are local noodles that originated in Yokohama. There are various theories, but it is generally written in kanji as "namaumamen," which is a combination of "san," meaning "crunchy," and "ma," meaning "to put on top." This is a hearty, warm ramen with a soy sauce-based soup topped with a generous amount of vegetable sauce.[Creative Chinese Restaurant Huaxing]In order to bring out the flavor of the seafood, the soup for the "Seafood Sanma Noodles" has been changed to salt.70Don'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.

Food B1F Creative Chinese Hua Star

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