About Kishimen

Do you know how the word Kishimen is spelled in Kanji?
It is spelled “Go stone noodle” using the Kanji for the game “Go”, and the noodle used to be shaped like the stone used in the game.
While this “Go stone noodle” is said to be the original name of “Kishimen”, some people say it is originated from the then cook who was so good at making Kishimen; as he was from the area called Kishu, the noodle was called “Kishu-men”, which then transformed to “Kishimen”. There is another story that it is from the flat noodles that were served with pheasant (“Kiji” in Japanese) meat for a lord in Nagoya, thus giving the name “Kijimen”. Among these, the “Go stone noodle” seems to be the most accepted theory.
Kishimen used to be called “Otodome dish for the load of Owari domain,” meaning an exclusive dish to the load. But Kishimen became so popular among common people once the load of Owari domain allowed them to eat Kishimen on the condition that it is eaten with fried tofu instead of luxury Kiji meat.

Blessed with the clear waters of Kiso River and ideal weather and climate for making noodles, Nagoya has long been known as the home of great noodles.
Among the local products, Kishimen noodles have widespread popularity among food aficionados throughout Japan as a representative product of Owari Nagoya. The flat noodles catch the thick soup, the favorite of Nagoya people, and your mouth will be filled with its rich flavor; you will be addicted to it.

The fourth owner of Kishimen-Tei hands on the technique that has been carried on for about 90 years since its founding in the early Showa period. The chewy original noodle is made to “a specific thickness and width that is the easiest to eat” and served with natural ingredients and selected soup that “only uses first brewing of soup stock”.
The dipping sauce is also our original and the unique blend of Miso is exclusive to our restaurant.