Miya Kishimen Takesaburo

(Source : 宮きしめん)

In the Sakae downtown area of Nagoya is a the large shopping center La Chic, inside of which can be found the long-standing kishimen noodle specialty restaurant called Miya Kishimen Takesaburo established in 1923. Kishimen noodles are a specialty of Nagoya and are similar to udon except for their flattened shape. The techniques of this restaurant have been passed down throughout the generations unchanged since its foundation providing the original taste of kishimen! The kishimen noodles differ slightly from udon with their smooth and springy texture and broth which is packed with seafood flavors. In addition to the basic kishimen flavor, you can find other variations at Miya Kishimen Takesaburo such as curry and miso nikomi. This is one restaurant that's also really popular with travelers.

(Source: 食べログ)

Specialty noodles and broth

The kishimen noodles are made from kneading carefully selected wheat flour with natural soft water giving them a slippery soft and springy texture. The broth is made from generous amounts of stock from seafood products such as katsuo （bonito） and muroaji （brownstriped mackerel scad） which envelopes the kishimen noodles in a rich fragrance and powerful flavor.

(Source: 食べログ)

Signature dish that’s continued to be loved since it’s foundation

The most popular dish on the menu is named after the restaurant itself, miya kishimen （780 yen）. The miya kishimen is a masterpiece of wondrous flavor made with a broth that consists of seafood stock with light soy sauce. The basic flavor is simple but can be accented by popular toppings such as spinach, kamaboko （boiled fish paste）, salty sweet fried tofu and shitake mushrooms.

(Source: 食べログ)

Rich dish that goes great with sides!

The Nagoya cochin chicken miso nikomi kishimen （1,550 yen） is another popular dish that is made with Nagoya cochin chicken, which is counted as one of the top three local “jidori” brands of chicken in Japan. This is one fabulous dish with a miraculous matching of tastes between the rich and full-bodied soup made from Hatcho miso, the springy texture of the kishimen noodles, and the satisfyingly juicy chicken meat.