HYPER LOCAL NAGOYA
Welcome to our “My Hyper-Local Choice” series, where we delve into the stories of individuals who remain steadfastly loyal to a particular dish on a menu in Nagoya. Get ready to discover the mouth-watering appeal of “Yutakaya” – a udon restaurant in Nagoya’s Kasadera district – through the eyes and taste buds of Mr. Hiroaki Takahashi. In this interview, the 38-year-old native of Minami-ku takes us on a delicious journey as he rekindles his love for the restaurant’s signature dish, yaki-udon, after almost a decade. Join us as we delve into the hyper-local charm and nostalgia of this beloved hometown gem. Don’t miss out on this insider’s guide to the best udon spot in Nagoya!
*Please note that the opinions expressed in this article are solely our own!
I hereby certify it! My Kasadera specialty – Yutakau Udon!
– Hi Takahashi-san, it’s great to have you here today! It’s been a while since you’ve been to “Yutakaya Udon,” isn’t it?
Yeah, it’s been a minute. The place looks exactly the same, both inside and out. I moved away from the area and haven’t had many chances to come back, so I’m pretty excited to be here today!
– How did you first come across “Yutakaya Udon?”
I was invited by a classmate from middle school to come here for the first time.
– And out of all the dishes, you have a soft spot for their “Yutaka Udon,” right?
Yeah, that’s right. It’s like an old flame that still lingers in the back of my mind. Haha I had some fried udon at a friend’s house the other day and it suddenly reminded me of this place.
– Is the “Yutaka Udon” a specialty here?
I’m not sure, to be honest. Haha. But whenever I come here, I always order it. I’ve personally designated it as a specialty of Kasadera. There’s nothing particularly special about it, but it’s surprisingly simple and exceeds expectations in a good way. Unlike regular fried udon, it’s made with only vegetables and flavored with just salt.
Udon and veggies sizzling on a scorching hot iron plate! My style is to give it a finishing touch with crazy amount of garlic powder!
– Do you have any specific way you like to eat it?
The key is definitely the garlic powder! The owner always recommends it when you order. I sprinkle a ton of it on top and keep adding more as I go along. The combination of the hot, sticky udon and veggies on the iron plate with the garlic powder seeping in is amazing. The simple yaki-udon suddenly becomes more indulgent, and I can’t stop eating it. Also, the udon comes with a small bowl of wakame soup. I love to scoop up the soup with a spoon and eat the udon at the same time. It’s my go-to style! I hadn’t eaten it in ten years, but my body remembered how to eat it!
– So, how was the “Yutaka Udon” after all these years?
It was amazing! Personally, I was moved by the fact that the worn-out iron plate and the glass soup bowl were still the same (laughs). The atmosphere and layout of the place were exactly the same and gave me a real sense of nostalgia.
– Finally, do you have any message for “Yutakaya Udon”?
I just want to keep loving “Yutakaya” for being “Yutakaya.” Even as times change, I want to embrace it as it is. I hope that people will continue to appreciate the sight of “Kasadera Shopping Street” and cherish it in their own way.
– Haha. That sounds like the lyrics to a song!
Yeah, I borrowed it from one of my favorite musicians! Haha.
