Miso—a traditional Japanese seasoning made by fermenting soybeans with rice, barley, or salt—is a staple in Japanese cuisine. From miso soup to hot pots and simmered dishes, it’s an essential element of everyday meals.
Different regions of Japan have their own miso traditions. In Aichi Prefecture, a major soybean-producing region, aka miso (red miso) has been a local favorite for generations.
Nagoya, located in Aichi Prefecture, has taken red miso to the next level by creating unique regional dishes such as miso nikomi udon, miso katsu, and dote-ni (dish made of pork or beef innards stewed with soybean miso)—all of which have become beloved local specialties.

Exterior of Tamacho-honten Yaesuten
Located in Yaechika, the underground shopping mall connected to Tokyo Station, “Tamacho-honten Yaesuten” brings the flavors of Nagoya to Tokyo. The founder, originally from Nagoya, opened the restaurant in 2005 with the goal of sharing authentic Nagoya flavors with the world.
Inside the restaurant, jazz music plays softly in a calm, stylish atmosphere.

Interior of Tamacho-honten Yaesuten
Rich and flavorful “Miso Nikomi Udon”
The signature dish at Tamacho-honten Yaesuten is their “Miso Nikomi Udon,” a beloved specialty from Nagoya.
This dish is a local favorite from the Nagoya region, known for its deep, savory flavors.

“味噌煮込みうどん,” Miso Nikomi Udon 1,309 JPY (tax included)
The reddish-brown broth is made by combining a house blend of high-quality bonito and kelp dashi with Nagoya’s signature red miso and a touch of sweet white miso.
One sip delivers a rich, layered flavor with mellow sweetness, subtle bitterness from the red miso, and a deep umami that fills your mouth.

The thick, original noodles made from carefully selected wheat flour have a firm and chewy texture.
At Tamacho-honten Yaesuten, the noodles are made without any salt, staying true to traditional methods to maintain a distinctive bounce and elasticity.
The noodles cling well to the broth and are less likely to get soggy, even as you eat.

Aside from noodles, the dish features chicken, fried tofu, green onions, and a raw egg. Rather than mixing the egg in at the beginning, you can stir it in midway through to enjoy a change in flavor.
Even the serving vessel follows tradition—the dish is served in a donabe (a traditional Japanese earthenware pot) to keep everything piping hot until the last bite.
If you’re sensitive to heat, it’s recommended to use the lid of the donabe as a small plate to help cool your bites.

If you prefer softer noodles, simply close the lid and let it steam for about two minutes before eating. This will give the noodles a pleasantly plump and tender texture.
You can also switch to kishimen, a flat-style udon noodle that’s regarded as a Nagoya specialty.

Tamacho-honten Yaesuten offers a wide range of topping options for their Miso Nikomi Udon.
Add-ons like pork, beef tripe, shrimp tempura, mushrooms, or spinach can elevate your meal even further.
The thick miso broth pairs wonderfully with rice—and during weekday lunch hours, you can get a free bowl of rice with your meal.

“味噌煮込みうどん 海老天入り,” Miso Nikomi Udon with Shrimp Tempura 1,749 JPY (tax included)
Red miso–stewed “Dote” Platter
During weekday lunches, Tamacho-honten Yaesuten serves only noodle dishes like Miso Nikomi Udon and Kishimen. But after 3:00 PM (and all day on weekends and holidays), you can also enjoy a variety of à la carte dishes.
One of the must-try items is the “Dote Platter,” made with a generous helping of Nagoya’s signature red miso.

“どて盛り合わせ,” Dote Platter 968 (tax included)
Dote is a traditional Nagoya dish made by simmering beef tendon and offal in a rich sauce of miso, sugar, and mirin.
At Tamacho Honten, ingredients like beef tendon, offal, konnyaku (firm jelly made from konjac yam), daikon radish, and boiled egg are all stewed until fully infused with flavor from the red miso–based sauce.

“Dote Daikon” from the Dote Platter
Everything is so tender it can be cut with chopsticks, and the blend of mild sweetness and deep umami makes it an ideal companion for both rice and drinks.
Try a bit of the mustard served on the side for a sharp, spicy kick.
There’s also shichimi chili powder on the table—perfect for adding a bit of spice to either the Miso Nikomi Udon or the Dote Platter.
Beyond miso: Other must-try Nagoya dishes
Tamacho-honten Yaesuten also offers a variety of other classic Nagoya specialties.
One standout is their “Deep-Fried Chicken Wings,” made by frying seasoned wings and tossing them in a sweet-and-spicy house sauce with a special spice blend.

“手羽先唐揚,” Deep-Fried Chicken Wings 660 JPY (tax included)
To eat them easily, hold the thinner end of the wing with one hand and twist off the thicker end with the other. Then slide the meat off the bone with your teeth along the grain.
The combination of crispy skin, juicy meat, and the addictive sweet-spicy flavor is sure to keep you coming back for more—especially with a cold drink.

Another local favorite is “Tenmusu,” a bite-sized rice ball wrapped in nori with a crispy shrimp tempura tucked inside.
Many customers enjoy it as a side with Miso Nikomi Udon, and it’s well worth trying together.

“天むす,” Tenmusu 440 JPY (tax included)
Miso, a traditional fermented seasoning, is now gaining popularity around the world as a healthy ingredient.
Dishes made with miso continue to evolve across Japan, offering exciting new culinary experiences.
If you’re ready to take your first step into the world of deep, flavorful miso cuisine, Tamacho-honten Yaesuten is the perfect place to start.
Information
Store name | 玉丁本店 八重洲店 Tamacho-honten Yaesuten |
---|---|
Address | Yaesu Underground Shopping Center, Minami-One Street, 2-1 Yaesu, Chūō-ku, Tokyo
|
Access | Tokyo Station(TYO) 2-minute walk from Tokyo Station Yaesu South Exit
|
Phone number | 03-6225-4831 |
Reservations | Accepted Tabelog |
Payment |
|
Hours/th> | 11:00-22:00(last order 21:00) |
Closed | No holidays excluding Yaechika (Yaesu Shopping Mall) holidays |
Seating | 68 seats 12 counter seats, 56 table seats |
Smoking | All seats are non-smoking |
Official website | https://sfpdining.jp/brand/tamacho/ |
Other information |
|
※Menu contents, prices, store information, etc. are current as of July 2025.