kyoto ramen NO.14

Introduce

It is located in the fashionable Kitayama area.

There are three flavors of ramen available: regular (soy sauce sauce-dare) ramen, salt ramen, and miso ramen.

I was also curious about the “Shio Tonkotsu” (salted pork bone broth), which is only available for a limited time, but since it had been a long time since I had tried it, I decided to go for the regular ramen.

The soup was not so dense as to be sticky, but the combination of chicken and pork bones gave the soup a very rich broth.

This is combined with a sauce made from Sawai Soy Sauce, located just north of the Kyoto Prefectural Office.

The result is a clear yellowish broth. The soup is sprinkled with back fat, which is separately simmered in a pressure cooker for 40 minutes.

Looking back, this is a classic example of Kyoto ramen that I have not tasted in a while.

The noodles themselves do not have much of a texture, but they are soft, straight, thin noodles with low water content, and even though they are not the star of the soup, I feel that they play an irreplaceable role in the rich flavor of the broth.

The various table-service condiments are an important item for the enjoyment of changing the flavor during the course of the meal.

I enjoyed the classic Kyoto ramen flavor of thick animal broth + separate back fat + soy sauce sauce, with a little vinegar drizzled on top.

This restaurant is popular in the Kitayama area and often has lines out the door.

You are lucky if you can get in without standing in line.

The baked rice is also very tasty.

Order it with ramen.