Waseda WeeklyWaseda Weekly

The appeal lies in the freshly made and cut noodles and the freedom to customize the flavor.
"Nishou"

[Interview, writing, and photography]
Waseda Weekly Reporter
Yuichiro Terui, 2nd year student, School of Commerce

In June 2025, a small noodle shop opened in the Okuma-dori shopping street, which is close to Waseda Campus and is lined with various restaurants such as "Monsters Kitchen" and "Toden Table." The shop's name is "Nisho." It is characterized by its noodles, which have a texture somewhere between udon and ramen and have come to be called "Uraa," and a wide variety of flavor variations.

The owner, Okuyama san, runs a sound-related company called Double Up Sound Design Co., Ltd. In this age of rapidly developing artificial intelligence, he decided to venture into the restaurant business with the desire to "try a new business that won't be swallowed up by generative AI." The name of the restaurant comes from replacing the company name "Double Up" with the kanji characters for "double" (弐) and "up" (昇). The cozy interior has a warm and relaxing atmosphere. The close proximity to the owner gives it a friendly feel, typical of a student town.

Photo on the left: The shop owner, Okuyama san. He greets you with a smile when you enter the shop.
Photo on the right: Inside the shop. There are 8 seats, all at the counter.

This time, I tried the popular "Eggplant Tempura with Meat Sauce" and today's special, "Salad Mixed Noodles." First up, the "Eggplant Tempura with Meat Sauce." The eggplant tempura is fried right in front of you at the counter, so if you bite into it as is, you're guaranteed to burn yourself. I recommend dipping it in the sauce!

"Eggplant tempura with meat sauce" 1,000 yen

The noodles are made fresh in-house, from kneading and cutting to boiling, and their glossy appearance is impressive. When you actually slurp them, they are smoother and softer than you might expect! With each bite, a subtle sweet flavor of wheat spreads, and you can enjoy the fresh, chewy texture. The dipping sauce contains Iwachu pork, a brand of pork, and green onions. The pork fat has a sweetness to it, and although it is rich, it is not too heavy. With each dip of the noodles, the umami of the broth and the richness of the meat cling to them perfectly, making each bite very satisfying.

Okuyama san shows us his proudly made noodles.

What's even more interesting is the abundance of options for "changing the flavor." On the table, you'll find homemade chili oil, black shichimi (seven-spice blend), green chili peppers, and tempura flakes. It's recommended to first taste the noodles without adding anything, and then gradually add the condiments to the noodles as you go along. The green chili peppers were particularly impressive; just a small amount adds a refreshing spiciness that contrasts beautifully with the sweetness of the meat juices.

My recommendation is to add plenty of black shichimi spice and a little chili oil; it gives the broth a moderate spiciness and richness. However, what surpasses that is the pork back fat, which you can add midway through your meal. Adding it completely changes the taste, transforming it into a junk-food-like, punchy flavor. It feels like you're eating a different dish. You can encounter various flavors by combining different seasonings, so you'll want to come back again and again. Pretending to be a regular and telling your friends your recommendations might be one way to enjoy it. Apparently, some people also combine it with tempura sauce or mayonnaise, and Mr. Okuyama smiled and said, "I want people to be creative with the flavors."

Photo on the left: Condiments lined up on the table. You can enjoy many different flavors, and they will also provide mayonnaise and tempura sauce if you ask.
Photo on the right: If you bring a friend, you can get a "free soft-boiled egg card."

Next, we tried today's limited-time menu item, "Salad Mixed Noodles." This colorful dish features butter-sautéed tomatoes and shimeji mushrooms, broccoli sprouts, and homemade sesame dressing. The umami of the shimeji mushrooms, infused with the aroma of butter, perfectly complements the acidity of the tomatoes. It's a refreshing dish perfect for summer. It has a different kind of lightness compared to the meat broth dipping noodles, and you can feel the playful spirit of this limited-time menu item. Apparently, many regular customers come specifically to enjoy these limited-time menu items.

Today's special menu item: Salad Mixed Noodles - 1,200 yen

The clientele is mainly Waseda University students, but there are also quite a few working adults. Although it has only been open for about a year, Okuyama san says it has already become friendly with some students, who have come to give them advice on job hunting or to say hello at Convocation. Enjoying freshly made noodles and creating your own perfect bowl, "Nishou" embodies the very essence of "the joy of eating." Be sure to visit and find your own perfect bowl.

 Store Information
[Shop Name] Nishou
[Address] 1-8-19 Nishi-Waseda, Shinjuku-ku, Tokyo
[Business Hours] 10:00 - 14:00
[Closed] Sundays
* Payment can be made in cash or via QR code.
* All prices mentioned in this article are inclusive of tax.

A message from the shop owner to Waseda University students

"Students are so genuine in their reactions, it's really fun talking to them. Please come visit us and chat!"