Mr. Kimura, the owner of Nishijin [Mendokoro Gangi], has attracted many fans. We offer a menu that combines soup and homemade noodles that make use of the knowledge of a first-class dashi sommelier and dashi meister. The cold, salted ramen, which is only available in summer, uses thin, straight noodles made with whole grains. The topping of ittan noodles floating in the ice-cold rice bowl looks cool.

A Chinese restaurant in the Sanjo shopping district where you can casually enjoy xiao long bao prepared by dim sum masters and authentic Chinese food. Paiko Reimen, which is only available for lunch, is a familiar dish that appears every year during the hot season. A special soy sauce-based sauce with a hint of citrus gives it a refreshing finish. We recommend the set with xiaolongbao and dessert.

At a long-established udon restaurant that has been around since the Meiji era, cold noodles have been introduced every year as a summer-only menu since the predecessor. The cold noodles, which use homemade Chinese noodles called sasamen, are made by boiling the raw noodles for each order to create a crispy texture. Our homemade mayonnaise and sauce with a refreshing sourness and hidden taste of udon soup are also popular flavor modulation seasonings.

The head office of [Mensho Takamatsu], known for stone-ground whole wheat noodles and tsukemen with chicken and seafood soup. The summer-only chilled duck dashi noodles, which have attracted many repeat customers, are based on the image of soba duck nanban. Based on Japanese dashi stock, it is seasoned with duck oil and soy sauce. Toppings such as roasted duck and eggplant are elegant and delicious.

Surrounded by antiques such as white porcelain and bojagi, this is a Korean cafe where you can relax and enjoy Korean herbal tea and meals. The cold noodles, which are perfect for hot days, are made with buckwheat flour and durum flour, which the owner, Mr. Cheng, chose after eating and comparing various ingredients on top of the noodles. “Korean food has a lot of vegetables,” says Chung. In the summer, soy milk noodle conks are also available.