Sapporo's only kishimen specialty restaurant.
Kishimen no Kijiya TEXT/KAGEHIRO WATANABE, PHOTO/SHUN TAKEBEKishimen are flat noodles that are softer and easier to eat than udon. They’re a soul food for Aichi Prefecture residents, but there’s one specialty shop in Sapporo too: “Kishimen no Kijiya” in Susukino. Kishimen lovers might remember “Kijiya” that used to be in Souen. The matching name is no coincidence—the Susukino “Kijiya” is run by the daughter and her husband who took over the business. The shop name comes from the tradition of adding pheasant meat to kishimen. The word “kishimen” itself is said to derive from “kiji-men” (pheasant noodles).
While Nagoya-style kishimen uses tamari soy sauce, Kijiya prepares theirs Kansai-style with a lighter flavor. One reason is that the previous owner learned to make kishimen in Osaka. Another is to make it easier to eat after drinking. Since they're open late into the night, they make their dishes easy to digest and gentle on the stomach for customers stopping by for a late-night meal. This is Kijiya's unique Susukino-style kishimen.
For kishimen, they recommend "kitsune" if you want something quick, or "tamago-toji" if you don't mind waiting a bit. Choose according to your mood and preference. If you're concerned about the wait, they also have oden, made with the same refined broth as the kishimen. They offer seasonal menus too, like chilled bukkake in summer and miso-nikomi udon in winter, so it's worth becoming a regular.
関連する記事
新着ピックアップ
-
A genuine flavor that has walked alongside Sapporo's history.
3 Long-Established Ramen Shops in Sapporo -
150 years, and still beloved.
Ganso Kaminari-yoke Shinko -
A new standard that goes beyond a boom.
3 Sapporo Soup Curry Restaurants We Secretly Want to Keep to Ourselves -
Watching over the neighborhood for half a century — Susukino's mom and pop.
Hachiya
