Kishimen-Tei Esca Restaurant
(Source: 食べログ)
Specialty techniques come to life in the broth!
The noodles used in the kishimen have an original design that makes them flat and thick. There are two types of broth that go perfect with the soft and springy noodles: The aka-tsuyu （red soup） which uses Nagoya’s traditional variety of tamari-joyu rich soy sauce and the shiro-tsuyu （white soup） with its aromatic bonito stock. The variety of broth is decided by the kinds of toppings in the dish so you have a perfect match of not only broth and noodles, but broth and toppings as well!
(Source: 食べログ)
Brilliant compatibility of the soft, springy noodles and crunchy tempura!
The most popular item on the menu is the ebi-oroshi kishimen （1,180 yen）. The handmade kishimen noodles which the craftsmen chefs put their heart into are topped with crunchy fried tempura and daikon-oroshi （grated radish） making for one fantastic delight. The tempura is permeated with the flavorful broth so we also recommend eating some of it with a side of rice （110 yen -）.
(Source: あちこち食い道楽記)
Other great items on the menu besides kishimen
We also recommend the Nagoya specialty of juicy tebasaki-no-karage （fried chicken wings） （500 yen） with thick meat on the inside and crispy skin on the outside. You can choose between two flavors of sauce or salt, both of which go perfect with a cold beer! This is also a popular item to order for takeout if you want to enjoy it elsewhere.
(Source: 食べログ)
(Source: 食べログ)
Specialty techniques come to life in the broth!
The noodles used in the kishimen have an original design that makes them flat and thick. There are two types of broth that go perfect with the soft and springy noodles: The aka-tsuyu （red soup） which uses Nagoya’s traditional variety of tamari-joyu rich soy sauce and the shiro-tsuyu （white soup） with its aromatic bonito stock. The variety of broth is decided by the kinds of toppings in the dish so you have a perfect match of not only broth and noodles, but broth and toppings as well!
(Source: 食べログ)
Brilliant compatibility of the soft, springy noodles and crunchy tempura!
The most popular item on the menu is the ebi-oroshi kishimen （1,180 yen）. The handmade kishimen noodles which the craftsmen chefs put their heart into are topped with crunchy fried tempura and daikon-oroshi （grated radish） making for one fantastic delight. The tempura is permeated with the flavorful broth so we also recommend eating some of it with a side of rice （110 yen -）.
(Source: あちこち食い道楽記)
Other great items on the menu besides kishimen
We also recommend the Nagoya specialty of juicy tebasaki-no-karage （fried chicken wings） （500 yen） with thick meat on the inside and crispy skin on the outside. You can choose between two flavors of sauce or salt, both of which go perfect with a cold beer! This is also a popular item to order for takeout if you want to enjoy it elsewhere.
(Source: 食べログ)
