汁なし担々麺 / Shirunashi Tantanmen / Seikou Udoku — Uji, Kyoto

Soupless tantanmen contains a base of chili oil, vinegar and various spices. Thick flat noodles are house-made. Topped with ground pork, chopped onions, cashew nuts, leafy greens, chili flakes and Szechuan peppercorns. Ingredients are domestically sourced and non-GMO, the vegetables organic and local. Sugar and salt are produced with high mineral content. Pork and chickens are pasture-raised in Kyoto. Tsurushiyaki style pork loin chashu is hung up and smoked with charcoal from Hyogo prefecture. No msg or chemical additives.

Master Seguchi-san first opened ‘Ramen Hanafuku’ in Fushimi, Kyoto in 2008, serving chicken-tonkotsu ramen. The shop then moved to Awaji Island in 2010 before closing in 2014, which is when Seguchi-san went to Kobe and helped manage ‘Ramen Mazesoba Enishi.’ He finally returned to his hometown of Kyoto in 2018 to take over his father’s ramen shop in Uji, then called ‘Ramen Gonroku.’ Open lunch only, 11am-2:30pm. Around ten seats. Since May 25th, 2018 @s.k.u.d.4