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A udon chain restaurant located in Nagoya.
Nagoya has a unique food culture, with famous dishes like hitsumabushi , miso katsu , and kishimen . However, this time, it’s not about those well-known Nagoya specialties. Instead, it’s about a long-established udon chain that has been part of Nagoya’s culinary scene for generations. The name of the restaurant is Chomei Udon , which translates to “long life udon.” Does the name imply that eating their udon will lead to longevity? I wondered about the origin, but I couldn’t find any definitive explanation. This udon chain was founded in 1913, making it over 100 years old.
The shop I visited this time wasn’t the main branch, but its exterior clearly reflects its long history.
Here’s what the interior looks like. It’s not spacious, and it has a distinctly old-fashioned vibe. The shop seems to have around 40–50 years of history. There were three staff members, including those in the kitchen.
Here’s the menu. Unfortunately, there are no English translations. The menu at Chomei Udon has two distinctive features. First, they serve handmade udon . Unlike frozen or pre-made options, the noodles are crafted from dough daily. The second unique feature is that you can mix and match udon, ramen, and soba in a single bowl. Udon and soba share the same soup base, so that combination makes sense. However, ramen uses a different soup, so I can’t help but feel it might not taste great when mixed with udon soup. Still, this mixed menu is apparently popular in Nagoya. Nagoya people have quirks that even other Japanese find unusual!
I ordered a medium-sized bowl of kake udon. The staff woman mentioned that the portion sizes were quite large and that a medium would be enough, and she was absolutely right. It was equivalent to a large serving at most regular restaurants. The handmade udon noodles were incredibly long—so long that I couldn’t slurp them in one go. The soup was very rich and salty. Personally, I would have preferred a lighter flavor. The taste was average for me, but the atmosphere of the restaurant was delightful. The only other customer was a male university senior from Kanazawa. He mentioned he would be moving to Tokyo for a sales job after graduation. The way the staff lady spoke was very kind and warm, which added to the experience.
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