🍜 きしめん · 14 places · Nagoya speciality
Kishimen
Flat, wide udon in a light dashi
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Rolled thin and cut wide, so it cooks fast and carries broth well. The standing shops on Nagoya Station’s platforms serve it in under five minutes.
Kishimen
How to eat it
食べ方
- 1Eat it hot in winter, cold in summer. Both are standard.
- 2The dried bonito on top is meant to be eaten, not removed.
Order with one line
きしめんをください。
Kishimen o kudasai.
= “Kishimen noodles, please.”
Show this to the staff — it means “Kishimen, please.”
Kishimen
See it on video
動画
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Where to eat it
Where to eat it
どこで食べるか
- 01Miya Kishimen Jinguu Higashi宮きしめん 神宮東店Editor's pick
- 02Sumiyoshi住よしEditor's pick
- 03Sumiyoshi住よしEditor's pick
- 04Miya Kishimen Jingu宮きしめん 神宮店Editor's pick
- 05Miya Kishimen Ihee宮きしめん 伊兵衛Editor's pick
- 06Sou Honke Ebisuya Honten総本家えびすや本店Editor's pick
07
08Hoshi Ga Oka Seimen Tokoro星が丘製麺所¥1,501–2,000
10Myoudai Kishimen Asai Ya名代きしめん 浅井屋¥1,001–1,500
11Kaku Senbon Mise Kishimen Chaya角千本店 きしめん茶屋¥1,501–2,000
12
FAQ
Good to know
よくある質問
- How is it different from udon?
- The noodles are rolled flat and thin, so they carry the broth better and go down lighter. Nagoya tops them with dried fish flakes over a smoky dashi.
- What is the classic Nagoya way to have it?
- Standing at the counter on a Nagoya Station shinkansen platform. A bowl slurped in the minutes between trains is a small local ritual.
- Hot or cold?
- Both exist. In summer the cold-broth version called "koro" is the standard, and many shops keep it year-round.
Areas
More areas
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