並 ラーメン肉増し / Nami Ramen Niku-Mashi / Ramen Akihide — Ichijoji, Kyoto

High-viscosity soup is made from pork bones, chicken bones and water only. Customers have the option of taking it straight, smooth or blending it ‘half and half’ with a light katsuobushi dashi. Medium-thin low hydration noodles are supplied by the local purveyor Menya Teigaku. Topped with two types of pork chashu (sauteed in a frying pan), spicy menma and negi.

Master Morishima-san previously worked with French cuisine as well as a ramen franchise restaurant before dedicating his life to ramen. He now runs his own shop with the help of his wife. Shop hours are random, the only way of knowing for sure is by checking X (Twitter). Nine seats. Open since October 5th, 2005.