Restaurants
- Abram Plaut added a new meal Dinner at 猪一 at Menya Inoichi (麺屋 猪一)
出汁そば 白醤油 / Dashi Soba Shiro Shoyu / Menya Inoichi — Kawaramachi, Kyoto
100% seafood soup stock is made using Rausu kombu and several types of dried fish, including a blend of katsuobushi. Shiro shoyu tare contains white soy sauce made from organic wheat and soybeans. Noodles are housemade from two varieties of Hokkaido flour mixed... More
出汁そば 白醤油 / Dashi Soba Shiro Shoyu / Menya Inoichi — Kawaramachi, Kyoto
100% seafood soup stock is made using Rausu kombu and several types of dried fish, including a blend of katsuobushi. Shiro shoyu tare contains white soy sauce made from organic wheat and soybeans. Noodles are housemade from two varieties of Hokkaido flour mixed with stone-ground whole wheat grown in Kyoto. Topped with pork chashu, bamboo shoots, negi and nori. Each bowl is finished with Hongare katsuobushi from Ibusuki, Kagoshima, freshly shaved in the shop daily to an optimal thickness of 0.01mm. Green smoothie starter (drinkable salad) served on the side.
Run by Sazaby League, Ltd., a lifestyle company based in Tokyo which operates over 40 brands ranging from fashion apparel and household goods to restaurants. The concept of Menya Inoichi is a focus on Japanese dashi culture and umami. First opened in July of 2013, a 2nd location ‘Menya Inoichi Hanare’ opened in November of 2017. The flagship moved to a newer space in May of 2019. 16 seats. @inoichi_kyoto Less
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- Abram Plaut added a new meal Ramen at Hanada (中華そば はな田) at Hanada (中華そば はな田)
Recommended bowl: Metoki inspired
This shop serves large bowls of Tokyo-style shoyu with a hot layer of oil. The ramen here is inspired by Metoki, a legendary shop in Okubo whose master trained at the even more legendary Eifuku Taishouken. The bowls contain simple niboshi shoyu soup with thin curly noodles supplied by Yokohamatei Seimen. Soft, stewed... More
Recommended bowl: Metoki inspired
This shop serves large bowls of Tokyo-style shoyu with a hot layer of oil. The ramen here is inspired by Metoki, a legendary shop in Okubo whose master trained at the even more legendary Eifuku Taishouken. The bowls contain simple niboshi shoyu soup with thin curly noodles supplied by Yokohamatei Seimen. Soft, stewed pork belly chashu goes on top. Open since April, 2019. Less
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魚介醤油つけ麺 / Gyokai Shoyu Tsukemen / Kyo Tsukemen Tsurukame — Kawaramachi, Kyoto
A rich double soup combines chicken and pork with katsuo and niboshi. High-hydration dipping noodles are homemade at Tsurukame Seimenjo using mineral-rich wheat flour, dietary fiber and whole wheat flour which is high in iron. Topped with pork chashu, negi,... More
魚介醤油つけ麺 / Gyokai Shoyu Tsukemen / Kyo Tsukemen Tsurukame — Kawaramachi, Kyoto
A rich double soup combines chicken and pork with katsuo and niboshi. High-hydration dipping noodles are homemade at Tsurukame Seimenjo using mineral-rich wheat flour, dietary fiber and whole wheat flour which is high in iron. Topped with pork chashu, negi, nori, menma and radish sprouts.
The Kyo Tsukemen Tsurukame group operates several shops in Kyoto, including branches in Rokkaku-dori and Ichijoji. The Kawaramachi flagship is located just off of the popular Teramachi shopping street. Eight seats. Since November 1st, 2009. @tsurukamehonten26 Less
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- Abram Plaut added a new meal Ramen at Minmin (みんみん) at Minmin (みんみん)
Recommended bowl: Old school gyoza
This Kichijoji Harmonica Yokocho alleyway spot has been open since 1973. The specialty here is gyoza — you can watch the cooks preparing the dumplings by hand through a little window near the entranceway. There are various types of ramen on the menu if you are feeling like noodles, but be sure to get a side of gyoza.... More
Recommended bowl: Old school gyoza
This Kichijoji Harmonica Yokocho alleyway spot has been open since 1973. The specialty here is gyoza — you can watch the cooks preparing the dumplings by hand through a little window near the entranceway. There are various types of ramen on the menu if you are feeling like noodles, but be sure to get a side of gyoza. Also popular is the asari cha-han (fried rice with asari clams, or cockles). Less
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- Abram Plaut added a new meal Ramen at Rokubou Tantanmen (六坊担担面) at Rokubou Tantanmen (六坊担担面)
Recommended bowl: Japanese or Schezuan
This tantanmen specialty shop is owned by Watanabe-san, head of the Watanabe ramen group. Nichishiki tantanmen (Japanese style) is served with a sesame paste base and arranged to match a Japanese palate. The other option is Seitoshiki tantanmen, based on Schezuan flavors. This latter bowl contains kashou, a type... More
Recommended bowl: Japanese or Schezuan
This tantanmen specialty shop is owned by Watanabe-san, head of the Watanabe ramen group. Nichishiki tantanmen (Japanese style) is served with a sesame paste base and arranged to match a Japanese palate. The other option is Seitoshiki tantanmen, based on Schezuan flavors. This latter bowl contains kashou, a type of sansho (Schezuan peppercorn), with a multitude of spices, including some imported from China. Customers can adjust the level of heat and mouth-numbing peppercorns from 1-5. Different types of noodles are used in the two bowls, both supplied by Mikawaya Seimen. Open since September 13, 2017. Less
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つけ麺 もつ ゆず / Tsukemen Motsu Yuzu / Wajoryomen Sugari — Shijo, Kyoto
Tsukemen soup contains a broth made from chicken, dried fish and sweet vinegar. Noodles are made with whole wheat flour. The featured ingredient is ‘hoso,’ a rare part of the intestine in which only about eight pounds are available per one domestic cow.
Located... More
つけ麺 もつ ゆず / Tsukemen Motsu Yuzu / Wajoryomen Sugari — Shijo, Kyoto
Tsukemen soup contains a broth made from chicken, dried fish and sweet vinegar. Noodles are made with whole wheat flour. The featured ingredient is ‘hoso,’ a rare part of the intestine in which only about eight pounds are available per one domestic cow.
Located in a 100-year-old townhouse, the concept of Wajoryomen Sugari is a blend of tradition and innovation through the thought process that ‘food is medicine.’ Run by the Ha-bits Company, which operates four ramen shops in Kyoto including Menya Takakura Nijo and another branch of Sugari. 12 seats. Open since August 11th, 2008. Less
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- Abram Plaut added a new meal Ramen at Ishibashi (らぁ麺 いしばし) at Ishibashi (らぁ麺 いしばし)
Recommended bowl: 100% chicken
Ishibashi is a chicken specialty ramen shop. The soup is 100% chicken-based, with a choice of shoyu or shio tare. The noodles are homemade at an offsite location and delivered daily. Two types of chicken chashu go into most bowls — marinated breast and low temperature-cooked thigh. Toppings include a yuzu-shio egg,... More
Recommended bowl: 100% chicken
Ishibashi is a chicken specialty ramen shop. The soup is 100% chicken-based, with a choice of shoyu or shio tare. The noodles are homemade at an offsite location and delivered daily. Two types of chicken chashu go into most bowls — marinated breast and low temperature-cooked thigh. Toppings include a yuzu-shio egg, chicken wontons, mizuna and katsuobushi. Open since January 16, 2019. Less
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- Abram Plaut added a new meal Ramen at Garyuu (臥龍) at Garyu (臥龍)
Recommended bowl: Cozy ramen bar
With 10 seats and a cozy atmosphere, Garyuu is both a ramenya and a drinking bar of sorts at night. The shop serves a nice selection of beer, shochu and sake in addition to nourishing bowls of tori paitan ramen. Garyuu's chicken-based soup is light and slightly creamy and almost white in color – very mild and wholesome.... More
Recommended bowl: Cozy ramen bar
With 10 seats and a cozy atmosphere, Garyuu is both a ramenya and a drinking bar of sorts at night. The shop serves a nice selection of beer, shochu and sake in addition to nourishing bowls of tori paitan ramen. Garyuu's chicken-based soup is light and slightly creamy and almost white in color – very mild and wholesome. It is made from Okukuchi Shamo chickens from Ibaraki prefecture, paired with noodles special ordered from Mikawaya Seimen. Essential tip: be sure to order the house-made aji tamago, made with a perfect consistency.
Master Takashima-san previously worked at Kioritei, an excellent ramen shop in Kyodo (now relocated to Yoyogi Hachiman). Garyuu shop has a friendly atmosphere. Hangout, enjoy your bowl, have a few drinks. Less
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- Abram Plaut added a new meal Ramen at Fukumen Tomo (覆麺智) at Fuku Men Tomo (覆麺 智)
Recommended bowl: Masked ramen master
Master Tomonori Oikawa trained under the legendary Ichijou-san at Ganko before opening Fukumen in 2008. When the shop first debuted, the chefs would wear old school Japanese wrestling masks all day while they cooked. There is a mask on display outside of the shop entrance now, but the staff no longer wear them... More
Recommended bowl: Masked ramen master
Master Tomonori Oikawa trained under the legendary Ichijou-san at Ganko before opening Fukumen in 2008. When the shop first debuted, the chefs would wear old school Japanese wrestling masks all day while they cooked. There is a mask on display outside of the shop entrance now, but the staff no longer wear them in the kitchen (except on Halloween). Fukumen's soup is shoyu made from pork, chicken, gyokai and shellfish. Aside from the regular menu, the gentei offerings (limited edition dishes) are infamous, and many of them are only available to ‘members.’ If a new customer finishes 80% of their soup, he/she may be given a black card with a silver sticker. This is a membership card. When you show your card on your next visit, you'll get some free toppings. If you continue to drink most or all of your soup, you will also earn bonus stickers on your card, which will entitle you to order thicker soup or gentei menu options. These gentei bowls can be truly unique — legend has it that some years back they served a ramen with a sea turtle egg topping. Next level. Less
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- Abram Plaut added a new meal Dinner at 恵那く at Tsukemen Enaku (つけめん 恵那く)
味玉辛つけめん / Ajitama Kara Tsukemen / Tsukemen Enaku — Ichijōji, Kyoto
Rich dipping soup is made from chicken and gyokai with a unique spice mix. Housemade high-hydration noodles use a wheat blend sourced via Izawa Flour. Topped with pork chashu, ajitama and menma. Niku-meshi (meat rice bowl) on the side.
Master Taniguichi-san is... More
味玉辛つけめん / Ajitama Kara Tsukemen / Tsukemen Enaku — Ichijōji, Kyoto
Rich dipping soup is made from chicken and gyokai with a unique spice mix. Housemade high-hydration noodles use a wheat blend sourced via Izawa Flour. Topped with pork chashu, ajitama and menma. Niku-meshi (meat rice bowl) on the side.
Master Taniguichi-san is originally from Osaka, he started his culinary career when he was young at the gyoza restaurant chain Osaka Ohsho. While working as a salaryman later in his 20’s, he became an avid surfer and a fan of eating ramen before and after surfing. Eventually he quit his salaryman job and trained at a well-known Tokyo ramen shop for a year and a half before going independent. During his youth he would often go to Bali to surf, the Indonesian word for delicious (enak) is the inspiration for his shop’s name. Eleven seats. Only open for lunch, 11:30am-3:30pm. Since August 11th, 2010. Less