Nagoya styled Curry Udon is a unique and fashionable feed.
Curry Udon originated in Tokyo during the Meiji period becoming nationally accepted. Nagoya style Curry Udon developed individually and also became widespread. Like genuine Indian cuisine, the roux is spicy, thick and creamy. The soup is of chicken broth, with thick pieces of deep-fried tofu, spring onion, pork, boiled fish cake and served with thick, chewy noodles.Specialty restaurants can be found all over Nagoya, and is a popular dish enjoyed after drinking sessions. Most Udon restaurants across Aichi serve Nagoya styled, rather than old-style Curry Udon.
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Sakae / Fushimi
Wakashachiya - Nishiki Restaurant (若鯱家 錦店)
One of this restaurant's top dishes is its meibutsu curry udon, made from fat, chewy noodles and a sauce that is thick, rich, and… See More
One of this restaurant's top dishes is its meibutsu curry udon, made from fat, chewy noodles and a sauce that is thick, rich, and…See More