Sarashina Kishimen

One diner who ordered herring kishimen realised the fish was hidden beneath the noodles. As they ate, the sweet-savoury simmered herring brought its flavour through the bowl. The menu pairs it with Kujo spring onion and lists the dish as available hot or cold. The same diner described the kishimen noodles as flat, soft and slippery in texture. It is a combination to consider if you enjoy the presence of herring alongside a light Kyoto-style broth.

For a tangy note, try umeboshi kishimen. The menu lists Nanko ume plum, toasted nori, chopped Kujo spring onion and dried bonito flakes, with hot and cold versions available. A diner who ordered it said the plum’s refreshing flavour stood out. The broth remains at the centre of the dish, with the plum adding a bright, tart accent.

Among the hot options are tanuki kishimen, with sweet-savoury simmered fried tofu and Kujo spring onion in a thickened broth, and oyako nanba kishimen, topped with chicken thigh and Kujo spring onion bound with egg. You can also pair the noodles with a rice bowl. Oyakodon combines chicken thigh and Kujo spring onion in an egg topping; Kinugasa-don is kitsune-don, a bowl topped with fried tofu, bound with egg. Choose kishimen as the main event or make it part of a meal with a rice bowl.

Sarashina Kishimen is a noodle shop in the Shinkyogoku area of Nakagyo Ward, Kyoto. Dine-in is available, and the shop is described as suitable for solo diners. Payment is cash only, so plan accordingly.