山本屋について
About
Greetings
Greetings
Our miso udon (Stewed Udon) dates back to 1925, when founder Mankichi Shimamoto opened “Yamamoto Niku Udon” in Osu, Nagoya. Its history is so rich that its name even appeared on maps dating back to the Taisho era. For over a hundred years, it has been loved by Nagoya residents and has become a symbol of “Nagoya cuisine.” Yamamotoya upholds the traditional flavors passed down by the founder, using traditional handmade noodles and carefully selected ingredients. Our original “miso” (horse mackerel miso) is based on Hatcho miso and slow-cooked in clay pots, resulting in fragrant and chewy noodles. Please enjoy our traditional Nagoya misoni udon.
History of Yamamotoya
History
Yamamotoya’s history dates back to the Taisho era. We’ve been passed down through five generations, preserving the traditional flavors. We’ll introduce the history of Yamamotoya, from its founder, Mankichi Shimamoto, to the present day.
The founding of Yamamotoya 01
Yamamotoya began when the founder, Shimamoto Mankichi, and his wife, Kinu, took over an udon shop then known as Yamamoto Nikomi.
In the Osu Daifukucho, a book compiling the history of Osu, Nagoya, Yamamoto Nikomi is listed on a map of Osu from 1925.
At the time, Osu was Nagoya’s largest entertainment district, and many of Nagoya’s other well-established stores are said to have originated in Osu during this period.
The beginning of Yamamotoya 02
Shimamoto Mankichi had a son and a daughter, but because his son was a doctor, he was unable to have his own children take over Yamamotoya. Instead, he decided to pass the business on to Machida Yukie, who was just 13 years old at the time and had worked for Shimamoto Mankichi since childhood, and her husband, Shuichi.
Machida Moriichi and Yukie later had four children, who each took over Yamamotoya. Each of the four children expanded their own stores, and Yamamotoya’s misonikomi udon became known as a Nagoya specialty.
When the company was split into four, it operated under the names “Yamamotoya” and “Yamamotoya Sohonke” respectively.
The third generation, Nagoya’s signature dish 03
Machida Akiyo, the eldest daughter of the second-generation owner Machida Morikazu’s four children, married Asai Nakaharu, who ran a greengrocer called “Asanaka Shoten” in the Naka Public Market in Osu, Nagoya. As the third generation owner, they opened stores in Kanayama, Toshincho, Okute, and other locations.
In order to deliver the same flavor as when the original Shimamoto Mankichi was founded, they continued their business by preserving the traditional flavor of their meticulously hand-made noodles and original horse mackerel miso based on Hatcho miso.
Asai Nakaharu was awarded the Nagoya City Skilled Worker of Merit Award in 2018.
Yamamotoya “Now” 04
Currently, Aoki Kazuya and Michiyo, the daughters of Asai Nakaji and Akiyo, are the fourth generation owners of the restaurant, and continue to make hand-made udon noodles in the style directly taught to them by Shimamoto Mankichi, a tradition that has been passed down since the Taisho era. Together with Aoki Hironori and Kosuke, the fifth generation owners, they continue to protect the historic Yamamotoya name, while also creating new value for Yamamotoya and taking on the challenge of spreading the traditional misonikomi udon, a part of Nagoya’s food culture, to the world.
Yamamotoya thoughts 05
At Yamamotoya, we will continue to preserve the taste and spirit of our founder, Mankichi Shimamoto, and provide authentic misonikomi udon noodles, hoping that this will allow more people to experience Nagoya’s food culture.
History
History
