辛つけ / Kara Tsuke / Tsukemen Kirari — Fushimi, Kyoto
Rich tonkotsu gyokai soup uses pork bones and dried fish. Dipping noodles are house-made inspired by udon (Master Hamaguchi-san's parents run an udon restaurant). Toppings include ajitama, chili oil, pork belly chashu, menma, negi and togarashi.
Master Hamaguchi-san grew up in Kyoto and first trained at a Japanese restaurant in Brazil. He returned to Japan and got a job at a Chinese restaurant, eventually opening a branch of his own called 'Menya Tsuda Shisen' in Osaka. After eating at some well known tsukemen shops and getting advice from master Sendo-san of 'Ore no Ramen Appareya,' he opened Tsukemen Kirari. 11 total seats, only open for lunch (11:30am-2pm). Since May 2010.
