A wide variety of kishimen noodles, as you would expect from a specialty shop, are available.

Kishimen, a representative food of Nagoya, commonly known as "Nagoya-meshi," is a staple in Nagoya cuisine. While it's a familiar menu item at udon and soba restaurants, what propelled kishimen to the forefront was...[Tempura Kishimen Tamon]As a specialty restaurant, all the noodle dishes are kishimen. The noodles are wider than typical kishimen, and there is a wide variety of dishes with variations in broth and toppings. For example, "Sudachi Taimon" is a refreshing dish with plenty of sudachi slices in a special white broth. They offer various ways to enjoy kishimen, such as "Kishu Ume Wakame" which is served with traditional broth, and "Nagoya Miso Tanuki" which is served with a rich miso broth.

"Soft Chicken Tempura and Kakiage Kishimen Set Meal" (1,690 yen). You can choose from a total of seven types of kishimen noodles, including "Sudachi Taimon [cold/hot]" and "Kishu Plum and Wakame Kishimen [cold/hot]". The photo shows "Sudachi Taimon [cold]".

The addition of a "bite-sized egg rice bowl" topped with a runny soft-boiled egg elevates the meal's appeal. Even though noodles are the main dish, it's sure to satisfy any craving for a little rice.

The "Soft Chicken Tempura and Vegetable Tempura Kishimen Set Meal" (1,690 yen) comes with three types of tempura: a generous portion of vegetable tempura, chicken tempura, and eggplant tempura. All of them pair perfectly with the kishimen noodles.

Kishimen noodles served in miso broth are surprisingly refreshing. "Nagoya Miso Tanuki [Hot]" (single serving 950 yen).

The kishimen noodles at [Tempura Kishimen Tamon] are characterized by being wider than usual.

Kishimen noodles and tempura are, needless to say, a perfect match.

It's easy to focus solely on the kishimen noodle menu, and the lineup makes it difficult to decide which one to order,[Tempura Kishimen Tamon]As the name suggests, the appeal of this restaurant isn't just its kishimen noodles. Another attraction is its tempura, which is always served fresh. Each table has its own personal tempura grill, so you can enjoy freshly fried tempura right away. You can enjoy the tempura on its own with salt, or of course, as a topping for your kishimen noodles. For this reason, the restaurant also functions as a tempura pub (izakaya) in the evenings. Enjoying sake with tempura as a snack, and finishing off with kishimen noodles—this sophisticated way of using the restaurant may soon become a staple at the Dai Nagoya Building.

The restaurant has a casual atmosphere with handwritten menus posted everywhere. It's a flexible place to use, serving kishimen noodles for lunch during the day and tempura with sake in the evening. It's also perfect as a second stop of the evening.

The restaurant has counter seats perfect for solo diners, as well as a semi-private room for four people.

Newly opened inside "Dai Nagoya DINING" on the B1F of the Dai Nagoya Building. Look for the noren (traditional Japanese curtain) with the name "Tamon" and an illustration of kishimen noodles.