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Kiwadachi Description

Located in the bustling neighborhood of Nihonbashi, Tokyo, Kiwadachi is a hidden gem that specializes in delicious noodle dishes. This cozy restaurant offers a unique dining experience with its traditional decor and warm ambiance. As you step inside, you'll be transported to a different era, with wooden furnishings, paper lanterns, and traditional Japanese artwork adorning the walls.

What sets Kiwadachi apart from other dining establishments is its dedication to serving the finest quality noodles. Their signature dish, the '特撰ひやむぎきわだち' (Special Hiyamugi Kiwadachi), is a must-try. This cold noodle dish is made with handcrafted hiyamugi noodles, which are thin and delicate, topped with a flavorful broth and a variety of toppings such as sliced green onions, tempura, and pickled vegetables. The combination of textures and flavors in this dish is simply exquisite.

In addition to their famous hiyamugi noodles, Kiwadachi also offers a range of other noodle dishes, including udon and soba. Each dish is prepared with meticulous attention to detail, ensuring that every bite is a culinary delight. Whether you're a noodle aficionado or simply looking for a unique dining experience in Tokyo, Kiwadachi is the perfect place to satisfy your cravings.

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Kiwadachi Overview


1-chōme-22-1 Taihei, Sumida City, Tokyo 130-0012


+81 (0) 70-8385-6913


10 minute walk from Kinshicho Station North Exit

Operating Hours

Sun: 12:00PM-3:00PM, 6:30PM-9:00PM
Mon: 12:00PM-3:00PM, 6:30PM-9:00PM
Tue: Closed
Wed: Closed
Thur: 12:00PM-3:00PM
Fri: 12:00PM-3:00PM
Sat: 12:00PM-3:00PM, 6:30PM-9:00PM

Payment methods


Restaurant Features

Take-out Available

Reservations Accepted

Wine List


Sake Selection

Kiwadachi Reviews

Kiwadachi Google Average Rating



3 x ! Excellent, exceptional, exclusive.


“Hiyamugi-mae is still delicious even the second time”

This is said to be the only hiyamugi specialty store in Japan.

I've been here once for lunch, but this was my first time for dinner.
I made a reservation for the "Dinner course @ 3,450 yen".

As for the content of the course...

◆Simmered sinew
Miso-flavored giblet stew. Carefully processed without any odor.
It's melty and delicious.

◆3 kinds of snacks
Snacks: foxtail, mackerel, and chilled barley sashimi.
The fox has a sweet and salty flavor just as you would expect.
Shime mackerel has just the right amount of vinegar.
Chilled barley sashimi has a smooth texture. This goes well with soy sauce and salt.

◆Assortment of 5 types of striped skirt steak and tempura
Pork skirt steak, snap peas, Japanese ginger, maitake mushrooms, zucchini, and baby corn. If you come to eat hiyamugi, you will be served tempura! Is it an image of soba noodles?
Alcohol goes on.

◆ Comparison of eating three types of hiyamugi
①Limited creative Hiyamugi
The limited edition was Kamatama butter chilled barley.
It's more like pasta than chilled wheat! ! !
It has a strong taste and an impact.

Warm noodles. It's about the thickness between udon and shimen noodles. It certainly looks like manmakishimen and doesn't feel strange.

③ Steamer
Cold barley in a colander. It is tightly sealed with water. Is this the most orthodox way to eat it? It has the most volume, but the high water content makes it delicious.

Added snacks in addition to the course.

◆Assorted low-temperature cooking @500 yen
Two types of chicken thighs and salmon halas.
Chicken thighs are tandoori flavored and basil flavored chicken.
Tandoori had a strong spicy taste.

Even though it was a weekday, the restaurant was full.
The husband was supposed to be a talkative person, but he seemed busy that day, so it was a pity that we couldn't talk much. . Everything is often covered by the media and the number of customers seems to be constant.

They have a surprising variety of alcoholic beverages, so it's perfect for enjoying Hiyamugimae. Thank you for the meal this time!


I thought the tempura was just suji tempura, but the lineup was far more luxurious than I imagined, with eggplant, zucchini, maitake mushrooms, and green beans. This is 1400 yen, which is quite cheap. The tempura was perfectly fried, crispy and went well with the cold barley, making it very delicious. Miso goes especially well with suji tempura. Chilled barley has a faint wheat aroma, and even when eaten as is, it has a slightly salty taste and is chewy, but goes down easily and goes well with Kansai-style soups based on light soy sauce.

They prepare bite-sized pieces of cold barley so you can compare them with commercially available ones, but it's easy to see why the quality is completely different. I don't know which commercially available noodles they are, but they don't have any chewiness and the flavor is completely different.

It was a lunch where I was impressed by how one can arrive at such delicious cold barley by mastering it. I think people who don't know about this should definitely give it a try.

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