When talking about Kyoto's food culture, it is essential to mention dashi, which brings out the natural flavor of the ingredients. Kyoto is a land blessed with soft water that can fully bring out the umami of kelp. The kelp base is layered with the aroma of bonito flakes, resulting in a light yet deep flavor.

Sarashina Honten, founded in 1874 (Meiji 7), has embraced this Kyoto-esque flavor and nurtured Nagoya-originated kishimen noodles into a dish beloved by the people of Kyoto. Stepping through the noren curtain, you'll be enveloped in the calm atmosphere and fragrant aroma of dashi stock that only a historic restaurant can offer.

Sarashina Main Store, which has been nurtured in a historic shopping district

Located in the heart of Kyoto, Shinkyogoku Shopping Street is bustling with tourists. This street was created in the Meiji era when temple and shrine grounds were developed, and even today it retains a strong sense of history. Sarashina Honten, which boasts a history of over 150 years since its founding, is located in one corner of the street.

Since the founder was originally from Nagoya, the restaurant offered kishimen noodles, a taste of his hometown, in addition to soba and udon noodles from the beginning. However, kishimen noodles were rare in Kyoto at the time, and it took some time for them to become established.

Meanwhile, the trigger for Kishimen to become the restaurant's signature dish was the "buckwheat allergy" of the sixth-generation owner, Kito Ryoji.

Together with his father, the fifth-generation owner, he searched for a unique kishimen noodle that would suit the taste of Kyoto, and gradually made improvements. He saw the possibilities precisely because he couldn't eat it. By showcasing kishimen on signs and menus, it gradually became a familiar flavor that represented the restaurant and was loved by many people.

A cup of coffee made with the traditions, techniques and ingredients of a long-established shop

Sarashina Honten's kishimen noodles are a concentrated expression of the craftsmanship of the chefs who put in the effort every day. The dashi stock, passed down from the founder, is a unique method of boiling bonito flakes over high heat in one go to bring out the aroma and flavor. The heat and cooking time are carefully controlled in minutes to maintain the fragrant, clear flavor.

The homemade kishimen noodles are made to complement the broth, and are thinner than the usual 1-3mm, at just under 1mm. They are made with a blend of three types of wheat flour, achieving a smooth texture and a chewy mouthfeel.

Additionally, the bowl is adorned with custom-made fried tofu made by Maruman Naito Tofu, a long-established tofu shop located about a 30-minute walk from Sarashina Honten, and fragrant Kujo negi, a traditional Kyoto vegetable.

At the back of the restaurant stands the impressive kamado, a traditional Japanese cooking stove that has been passed down for generations since the restaurant first opened. This kamado has watched over the history of the restaurant for over 150 years and continues to support the flavors of this long-established restaurant to this day.

This bowl is made in a historic kamado, and is a testament to the dedication of both the craftsman and the ingredients. When you take a bite of the kishimen noodles, which appear in a bowl with a gentle puff of steam, the flavor of the broth fills your mouth. The flavor of the broth, noodles, and ingredients is perfectly harmonized, creating a comforting taste.

"Question the textbook" - Seeking the taste beyond comprehension

Kito, the sixth generation owner, decided from a young age that he would take over the family business, and joined the restaurant at the age of 20. He says that rather than simply preserving the flavors he has inherited, he has always valued the attitude of asking himself "why do we do things this way?"

For example, when it comes to the extraction time of the dashi, rather than simply following the method handed down from our ancestors, we have adjusted the heat and cooking time in increments of a few minutes, testing it out with our own taste buds and senses.

"Because I've tested it myself, I can confidently serve it to customers."

Kito's attitude as he speaks this way reveals the gaze of a craftsman who adheres to his own principles while still adhering to tradition.

A unique taste refined with the times

The Kishimen noodles at Sarashina Honten have been made on a foundation that has been passed down for generations, and continue to evolve with the addition of innovations to suit the times. "I want to carry on what has been passed down, while also updating it to suit the times," says Kito. This honest attitude has resulted in the creation of a one-of-a-kind flavor.

"Slippery, smooth, licker"

Just as the words on the cup suggest, the smooth texture and flavor that has been carefully crafted over time and with the skill of artisans will bring you a heartwarming moment in the historic city of Kyoto.

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更科本店
電話：075-221-3064 
住所：京都府京都市中京区中筋町483 
アクセス：阪急京都線「京都河原町駅」から徒歩8分、京都市営東西線「京都市役所前駅」から徒歩11分 
HP：https://www.shinkyogoku.or.jp/guide/?shopId=710
SNS：https://www.facebook.com/kishimen.sarashina

*For details about opening hours and closing days, please contact the store directly.