When it comes to kishimen, it's usually associated with Nagoya, but I came across this shop in Kyoto that caught my attention. It's rare to find "kishimen" in Kyoto. For my first visit, I ordered the regular kishimen for 750 yen. To my surprise, the broth and fried tofu were Kyoto-style! The noodles were thin too. This is definitely Kyoto-style kishimen. I'll have to try the Tsukimi next time!

Established in 1874 (Meiji 7), this long-standing kishimen shop offers delicious food at a reasonable price, with good accessibility and friendly staff. Despite the wait and slow service, it is definitely worth it! On a holiday before 1 pm, there was one group waiting outside as the restaurant was full. We were able to enter in less than 10 minutes. [Food Ordered] Tsukimi Kishimen (cold) ¥750 We placed our order as soon as we were seated, and it took about 25 minutes for it to be served. They had informed us in advance that it would take some time, so it was not an issue. And let me tell you, it was surprisingly delicious...!!! Kishimen with egg, a little spinach, and a sheet of seaweed. That's all there was, really. It's hard to pinpoint what makes it so delicious. I can't say "this is delicious," but it's just incredibly tasty. I was amazed. Adding some shichimi spice on top made it even more delicious. The staff were energetic and attentive, creating a wonderful atmosphere in the restaurant. I would love to visit again. Thank you for the meal!

Founded about 150 years ago, this long-established kishimen (flat udon noodles) shop is located near the 9th exit of Hankyu Kawaramachi Station. When you exit, head right into Shinkyogoku Shopping Street and continue straight ahead to find the shop. Inside, there are 5 tables, 4 single seats, and 1 table in the tatami room, all set up with proper COVID-19 measures. On a hot day, I tried the cold wasabi kishimen and oyakodon. While I usually prefer Sanuki udon, the smooth texture of the kishimen was delicious after a long time. The oyakodon had a slightly salty taste due to the strong dashi and soy sauce, but it was satisfying. The shop was filled with regular customers, making me envious of having such a place nearby. I plan to return for the warm kishimen next time. Thank you for the meal!

This is a shop I always make sure to visit when I come to Kyoto. Today, after watching the Aoi Matsuri at the Imperial Palace, we stopped by. My wife had the classic kishimen, while I opted for the chilled umeboshi kishimen because it was hot. Some may wonder why kishimen in Kyoto, but it's just so delicious. The bonito flakes are also tasty. We will be heading back to Tokyo this evening.

Kyoto is a Kyoto-style kishimen specialty store located in Shin-Kyogoku Rokkaku. They boast of offering "light, smooth, and slurpable" kishimen, which is characterized by its thinness and Kyoto-style light broth. While this may be appealing for those familiar with Kyoto cuisine, visitors who know the authentic taste might find it lacking, such as those from Aichi. I tried the Zaru Kishi for 750 yen this time, but I was left feeling dissatisfied. I wish the kishimen was a bit thicker and the broth was richer.

I've been craving this kishimen for a few days now. It's soft, slender, and slurp-worthy. The gentle deliciousness of the soft and thin kishimen, with dashi, bonito flakes, and umeboshi. Ah, I feel revived, such a kind and tasty flavor. Though it's kishimen, it's a taste different from Nagoya, it's the taste of Kyoto. I will come again. Thank you for the meal.

Founded in the 7th year of the Meiji era (1874), I had lunch at a kishimen shop. It is said to be run by a family that moved from Nagoya about 150 years ago, and they offer unique menu items like "nishin kishimen" and "gakuya kishimen". The flavors were intriguing, and I found them to be even more delicious than the authentic Nagoya dishes. It felt like the Pacific bonito culture had traveled up the Kamogawa River and met the Japan Sea. While Nagoya may have a history of self-sufficiency, once you venture out, there is a strong tendency for diaspora, leading to unexpected encounters with people and places. A wandering Nagoya resident.

When entering the shop with an atmosphere that exudes history, I was greeted by a seasoned-looking woman and seated. I ordered the famous kishimen and oyakodon. The kishimen that was brought to me promptly was surprisingly smooth and very delicious. The oyakodon was a bit salty, but I was also satisfied with it. I hope this long-standing restaurant continues for a long time.

I visited this shop in Shin Kyogoku because I went shopping in Kyoto for the first time in a while. It has been in business since the Meiji era, which surprised me. I asked the staff why they have been serving kishimen in Kyoto for so long, and they told me that it was brought over from Nagoya when they first opened. The menu is extensive, and I ordered the "Kasuga," which is a scrambled egg with minced fried ingredients. They provide a ladle if you ask for it. The broth was light and easy to drink without clashing with the eggs, and before I knew it, I had finished it all (laughs). The kishimen was thinner and more transparent than what I had in Nagoya about 10 years ago. It was soft, so if you expect a firm texture, it might be a bit tough. The prices were reasonable and good.

It was busier than usual due to the year-end. There was no wait and we were seated right away, and the turnover was quick. The customers were of all ages and genders. It's an old-fashioned restaurant that gives you a sense of calm when you walk in. My father has been coming here since he was in elementary school and he is now 81 years old. My father had the chicken Nanba kishimen, and I had the oyakodon. The oyakodon had a strong flavor impression. The rice portion was generous, so as a light eater, I should have asked for a smaller portion in hindsight. It was delicious. They bring you extras like lotus root and spoons if you ask. It's nice that they quickly refill your tea.

This time, I visited "Sarashina Honpo" located in Shin Kyogoku, Kyoto City. This shop is a long-established store with a history of over 140 years, and although Kyoto has many long-established shops, Sarashina Honpo is highly recommended. I ordered 1. Herring Soba for 950 yen and 2. Oyakodon (chicken and egg rice bowl) for 900 yen. The fluffy Oyakodon was exquisite, and the pickles and kelp served with it were also very delicious. The Herring Soba had a nice harmony of broth and herring, and when combined with Kyoto seven-spice blend, it becomes the best soba. The staff at the shop were also kind and attentive. Thank you for the meal.

One day during the Obon season, my wife and I felt like taking a spontaneous trip to Kyoto, so we went on a train journey to Kyoto. For our last meal of the day, we had Kishimen at Kyogoku. Summary: - Dish: Hanamaki Kishimen [Warm] for 800 yen - The noodles were different from the thicker and wider Kishimen in Nagoya, being thinner with a width of about 5mm and a thickness of less than 1mm. They were delicate and needed to be handled carefully to prevent breakage. - The broth was a gentle and light Kyoto-style dashi with a base of bonito. - Toppings included Hanakatsuo (dried bonito flakes), seaweed, and wasabi. - The Hanakatsuo had a pleasant aroma and added a strong umami flavor when eaten with the noodles. Mixing seaweed into the broth enhanced the taste with a hint of sea flavor. - The wasabi had a nice fragrance and provided a sharp spiciness when mixed in, although the aftertaste did not linger for long.

The menu at this restaurant mainly features various types of kishimen, with udon and soba also available. In addition, they offer dishes like kishimen with scrambled eggs and rice bowls. I usually end up ordering the cold kishimen, but this time I decided to try something different - the cold plum kishimen along with the usual mini oyakodon. The plum kishimen comes with a large Nanko plum, Kyoto leeks, roasted seaweed, and bonito flakes on top of the chilled kishimen. I personally love the firm texture of the chilled kishimen. The mini oyakodon was just the right size and came with pickles and simmered kelp, which were delicious. The dashi broth was flavorful, the soft-cooked egg was delightful, and the chicken and leeks added a traditional taste. Although the restaurant was full of customers and I couldn't take photos, the cozy and nostalgic atmosphere with a sense of history makes it a great place to visit when in Kyoto.

Udon is not satisfying without firmness. What is kishimen? Is it a flat type of udon? I wondered as my husband checked out Sarashina Honpo. The interior of the restaurant is simple, creating an atmosphere where you can focus on eating. I quite like this kind of setting. Since we were planning to stay at a ryokan later, we opted for a light lunch. Husband: Kizami Kishimen, hot; Me: Kishimen, hot; Myself: Mini oyakodon. Kishimen has a flat and smooth texture, different from udon. It's easy to eat and has a deeply flavorful broth. The delicious broth also enhances the flavor of the rice bowl. The mini size was just right for me. I found kishimen to be delicious. I realized that it's a different category of food compared to udon. I would like to try cold kishimen when summer comes. Thank you for the meal.

Before we knew it, it was already late autumn in Kyoto, and on this day dedicated to visiting temples and Buddha statues, the cold was gradually intensifying as we walked. We decided to look for something warm for lunch and stumbled upon "Sarashina Honten", a 140-year-old establishment known for its "kishimen" noodles. Located on Shinkyogoku Street, the atmosphere inside the shop was cozy and traditional. An elderly lady with white hair was sitting behind the counter. We ordered the "tanuki kishimen" for 850 yen. In Kyoto, "tanuki" refers to fried tofu, and here it was served with plenty of green onions and grated ginger on top of the noodles. The kishimen itself was incredibly thin and delicate, almost like a feather, and broke easily when lifted. It was quite different from the thicker kishimen popular in Nagoya. But it was delicious nonetheless. The fried tofu was the highlight, thick and succulent, soaking up the sweet and savory sauce. I couldn't get enough of the "tanuki kishimen" and would love to have it again. After finishing every last drop of the broth, I thanked the elderly lady for the wonderful meal. Thank you for the delicious food.

On February 1st, Monday, I visited a restaurant for lunch after passing by it several times. The restaurant was about 50% full, but a group of customers left as I placed my order, leaving only 3 people. I ordered kishimen, and was surprised by the large amount of noodles when it arrived. The broth was tasty, but as someone who grew up in a udon culture rather than a kishimen culture in Kyoto, I found the flavor a bit challenging. It was an interesting experience overall.

I stopped by on my way back after watching the Demon Slayer stage greeting LV at the nearby movie theater. The store was about to close, so there weren't many people. I intended to try the famous kishimen, but I had trouble choosing the toppings, so I ended up ordering my favorite combination of aburaage and Kujo negi. As expected in Kyoto, the shichimi spice had a strong sansho pepper flavor. I love sansho pepper, so I was happy about it. The taste was a strong dashi flavor, and the kishimen was quite thin, so it went down smoothly. The price of 700 yen was very reasonable. In addition to kishimen, they also had regular udon and soba noodles. The bowls came in regular and mini sizes. The mini size would be perfect for those with small appetites or children. A family with children who had watched Demon Slayer after me also came to the restaurant. If I were with children, I would definitely eat here. Please enjoy some kishimen after the movie!

When you're lost in the hot summer of Kyoto, personally, I like to stop by the long-established shop "Sarashina Honten" in Shinkyogoku. Even though I usually prefer soba over udon, there are times when I crave kishimen for some reason. Whenever I visit Nagoya, I always make sure to have kishimen, as it has a different charm compared to udon and soba. Since the state of emergency was lifted, the shop has been operating with reduced hours and closing early, so I had been disappointed a few times standing in front of the shop. I usually enjoy the warm and simple kishimen with bonito flakes, but on this day, with the scorching heat from the morning, I opted for the cool zaru kishimen. Sarashina has been around since 1874, making it a 146-year-old long-established shop. While there are many shops in Kyoto that have been around for over 100 years, Sarashina is one of those long-established shops that I hope will continue to thrive even during this difficult time of the pandemic. The thin, flat kishimen noodles are a favorite of mine. For some reason, I always end up repeating orders when it comes to flat noodles, whether it's ramen or tsukemen, as the texture and smoothness are irresistible to flat noodle lovers like me. I dip the noodles in the slightly sweet broth and slurp them up eagerly. I also had a small bowl of oyakodon, enjoying the harmony of fluffy egg and dashi, along with Kyoto-style shichimi and sansho pepper, as well as pickles and simmered kelp on the side, giving tourists a taste of Kyoto's cuisine. This popular shop is where you can even encounter monks in their robes, so why not try the famous kishimen and experience a Kyoto meal?

Shop information Shop name: Sarashina Honten Location: West side of Shin-kyogoku-dori, Nakagyo-ku, Kyoto-shi, Kyoto Access: 7 minutes on foot from Sanjo Keihan Phone number: 075-221-3064 Regular holiday: Thursdays (the next day in case of holidays), some Wednesdays Check out their Facebook page Business hours: 11:00-15:30 for lunch, 17:00-20:00 for dinner Tabelog page: https://tabelog.com/kyoto/A2601/A260201/26005384/ Established in 1874! Have you heard of the famous "Sarashina" kishimen in Shin-kyogoku, Kyoto? When you think of Shin-kyogoku in Kyoto, you might think of it as a shopping street for tourists, school trips, and locals alike. As a true Kyoto native, I used to wander around this area a lot on my days off during high school and college. I had always been curious about the long-standing shop called "Sarashina," but never had the chance to visit until recently when I stopped by for lunch on my way to work. Established in 1874, this shop has been around for 140 years. That's a whole different level of history. And what caught my attention was their specialty "kishimen." Just to clarify, kishimen is not a very common dish in Kyoto. A long-standing shop that has been famous for kishimen for 140 years! This is truly a local specialty of Shin-kyogoku. I arrived slightly after the lunch rush, so the shop was practically empty. The stone-paved interior had a nice atmosphere. There are also tatami seats, so tourists can relax and stretch their legs. The friendly female staff members were also very nice. Kishimen (cold) for 700 yen, I ordered the signature kishimen dish. You can choose to have it hot or cold. I usually go for the cold option to enjoy the texture of the noodles. Two pieces of sweet and savory fried tofu topped with bonito flakes. It's definitely delicious. The extremely thin kishimen noodles have a texture that is "light, smooth, and slurp-worthy," just as their catchphrase says. From the moment it enters your mouth until it goes down your throat, it's incredibly satisfying. The rich broth with a strong bonito flavor is irresistible. It's rich, but I couldn't help but drink it all up. The fried tofu has absorbed the broth well. Excellent. The texture of the kishimen, the rich broth, and the sweet and savory fried tofu are all to my liking. This is definitely addictive. Other menu items include about 15 types of kishimen!! They also offer udon, soba, and rice bowl dishes! Tabelog reviewer page: http://tabelog.com/rvwr/mach/ This is a great place for a date! https://kudokimeshi.com/ Blog: http://mach-no-osusume.com Old blog: http://osusume-gohan-mach.blog.so-net.ne.jp/ Facebook page: https://www.facebook.com/osusume.gohan.mach We're also on Instagram! #マッハのオススメごはんですよ

By chance, I happened to stroll by Shinkyogoku and passed by the front of Sarashina Honten. The nostalgic atmosphere of the store was so inviting that I couldn't resist going in. The interior of the store also had a nice old-fashioned feel to it. I ordered the Kishimen with hot broth for 700 yen and the mini Tempra Rice Bowl for 500 yen. The first sip of the Kishimen broth was delicious! It had a strong flavor of bonito flakes, yet it was gentle on the throat. The noodles seemed to be pre-boiled, lacking in firmness and having a smooth texture. Surprisingly, this texture paired well with the broth. The thick fried tofu absorbed the broth nicely, adding a sweet flavor to it. The mini Tempra Rice Bowl was also delicious with well-balanced seasoning. Overall, it was a satisfying meal. Thank you for the delicious food!