Kishimen Yoshida Esca Underground Mall
This kishimen noodle shop is run directly by a noodle maker that founded originally in 1890. Every morning the factory sends a new batch, meaning only the absolute freshest noodles are used. The wheat is carefully selected blend made for optimum noodles, using Kinuakari and Ayahikari domestic wheat brands, hailing from Aichi and Mie prefectures. The noodles are made with a soft water for an extra rounded bite, and ingredients selected with absolutely no shortcuts for optimum flavor. The noodle dough is then aged, making the extra springy, chewy and soft texture.
This place is really famous—even former Prime Minister Koizumi visited, apparently. So my wife and I waited for the 11 a.m. opening and ordered the katsu set. But when I started eating the last piece of katsu, I heard a weird crunching sound—there was something foreign in it. I discreetly spit it out so my wife wouldn't see, and told the staff about it. They just apologized while wiping the table. All I could do was laugh. Honestly, the taste wasn't great either—just like anywhere else. I won't be coming back.