Kishimen is a flat and thick-cut noodle dish famous in Nagoya. The broth is very refreshing because it is a mix between the Kansai and Kanto style of Japan. In the Kanto region, things a much more sweet while in the Kansai region, things are much more salty. In this case, you can taste the saltiness from the bonito flakes as well as the sweetness from the sake they used for seasoning in their broth. Usual toppings they put on their Kishimen in Nagoya are spinach, kamaboko, fried bean curds, to name a few. Not only is it an interesting dish but also a different twist to your knowledge about Japanese noodle dishes.