［Kyo Kushi-Age, Go!] a restaurant specializing in soupless tantanmen (dandan-men) that is open only during the daytime. The noodles are made by boiling them to give them a firm texture, and the sesame-flavored special tantan-dari sauce is well mixed with the thick, udon-like noodles. Despite its impactful flavor, the soup-free noodles are well received as a quick and easy meal even during busy lunch hours. If you want to fully enjoy the sauce, add a bowl of rice with a dab of rice. If you want more spiciness, you can add an egg to the rice to mellow it out and enjoy a change of taste. For those who want more spiciness, don't worry, there is a sauce to increase the spiciness. Be sure to check out the seasonal menu items such as the sakura shrimp tantanmen without soup. The photo shows the soup-less tantanmen (tantanmen without soup), priced at 750 yen. The spicy sauce, which contains hot and spicy huajiaoyang and five-spice powder, is served over extra-thick noodles made of whole wheat flour. The toppings, such as fried onions, also add a rich texture to the dish.

Eitaro Kimura
After graduating from university, he worked at "Kyo no Yakiniku Restaurant Hiroshi Shijo Kiyamachi" for 4 years and also served as the head chef. He also worked as the manager of the nighttime restaurant "Kyo Kushi-Age, Go! which is also open at night.