Here are some popular ramen restaurants in Kyoto that you should try at least once.
１，【Kyoto Station】Shinpuku Saikan/Long-established Soy Sauce Ramen
A jet-black soup with flavor and depth made from a chicken and pork bone base.
It has a refreshing aftertaste.
It offers a solid soy sauce flavor, a taste that has remained unchanged for half a century.
The pitch-black visual makes a big impact!
Medium-thick, straight noodles that are satisfying to eat.
Chewy and chewy!
Very tasty!
You will want to eat it again and again.
A cup of new happiness!
A long-established Chinese noodle restaurant on Higashishio Koji in front of Kyoto Station that began as a food cart in 1938.
The flavor of the dark soy sauce broth is a surprise to first-time customers and an addictive attraction to second-timers and beyond.
Characteristic dark soy sauce ramen
5 min. walk from Kyoto Station
２，【Nijo Station】 Tenka Ippin/Thick and rich ramen
The chashu pork is thinly sliced shoulder loin.
The texture is moist and tender, and the taste is delicious with a strong soy sauce flavor.
The pickled bamboo shoots have a sweetness that is a bit like a fruity flavor.
The overall impression is that it is a very tasty veggie potato-chicken shiratsuyu soup with the originality of Tenichi, where you can enjoy the super viscosity and super density of the soup as usual.
The chashu pork is thinly sliced shoulder loin.
The texture is moist and tender, and the taste is delicious with a strong soy sauce flavor.
The pickled bamboo shoots have a sweetness that is a bit like a fruity flavor.
The overall impression is that it is a very tasty veggie potato-chicken shiratsuyu soup with the originality of Tenichi, where you can enjoy the super viscosity and super density of the soup as usual.
The restaurant also offers a wide variety of side dishes, so you can taste not only ramen, but also various other dishes.
This ramen is a typical example of kottekkori ramen.
Very popular kottori ramen
5 minutes walk from Nijo Station
３，【Kitashirakawa】masutani/Excellent Soy Sauce Ramen
Masutani’s soup has three layers: the top layer is sweet and mild, the middle layer has a light soy sauce flavor, and the last layer has a spicy accent.
The soup can be served with a bamboo whisk, but it tastes even better if you hold the bowl without the whisk and drink the soup.
As stated, the spiciness is quite effective, and there are condiments on the table to add more spiciness!
I really liked the spicy soy sauce ramen.
In addition to the Nihonbashi main branch, there is also a Nihonbashi Muromachi branch in Tokyo.
It tastes like traditional ramen.
There are various branches, which shows the popularity of their ramen.
Traditional back fat soy sauce ramen
This restaurant is located near Ginkakuji Temple, but there is also a store on Kyoto Station Ramen Street.
４，【SenbonImadegawa】Tengu/Ramen shop representing the district
The pork bone flavor is a little less pronounced in this salt ramen.
Even so, the stable flavor of the pork bone and soy sauce is still very good.
The spicy flavor of the Ichimi (spicy seasoning) is to my liking, and the garlic on the table goes well with it.
The slightly thickened broth is well mixed with the thin noodles, which have a chewy texture and a good bite.
The chashu pork, which is tender and tender but has a lot of meaty flavor, is also of high quality.
The chewy bamboo shoots also played a good supporting role.
I was full and satisfied with my lunch.
The taste and cosmetics were satisfying.
The at-home atmosphere and courteous customer service are also highly favorable for a long-established ramen restaurant.
The parking lot was also well-equipped and helpful.
light ramen noodles
5 min. walk from Senbon Imadegawa
５，【Shijo-Karasuma】Tentenyu/well-known store
Tentenyu is one of the oldest Kyoto Ramen restaurants. It opened in 1971. This Shijo-Karasuma branch is very clean and does not feel old-established at all.
The taste is the same as it has been for a long time, Kyoto Ramen with chicken stock and vegetables. It is easy to eat without much habit.
If you think the soup is as rich as Tenichi’s, it is not as rich as Tenichi’s, but it is still sweet.
The soup is not quite as rich as Tenichi’s, but it is still sweet and delicious.
Kottori Shio is a combination of Chicken Shiratsuyu and Shio Sauce.
It is also delicious to add red ginger or miso paste to the soup.
The soup is a cloudy white color with a thick and delicious flavor. The accent of green onion and red ginger is also good.
The thinly sliced pork is also melt-in-your-mouth delicious. This is one of the Kyoto ramen that is as delicious as in the past.
Long-established ramen restaurant that has been around for a long time
Short walk from Shijo-Karasuma Station
６，【Ichijoji】Gokuudori/Super thick soup
The signature item on the menu is the “Chicken Shiratsuyu Soup,” which is so thick that it overwhelms all other soups.
It is a “soup to eat” that has made many food connoisseurs in the area roar with delight.
The best part is the noodles.
The medium-thin straight noodles made by “Menya Egbe”, a long-established noodle factory in Kyoto, are the best match with the soup.
It has a flavor and a perfect texture.
The noodles have a wonderful bond with the soup, so that you can enjoy every mouthful and finish the soup in one gulp.
This is a true “soup to eat”-super rich, yet somehow clean, with a certain feel and skill.
The soup is quite thick and can only be found at this restaurant.
On holidays, there is usually a line of people waiting in line.
Popular ramen that is quite rich
A short walk is required from Ichijoji station.
７，【Kyoto Station】Daiichiasahi/Traditional soy sauce ramen
The soup is light soy sauce and chicken broth. It has a rich flavor.
It is a soup that everyone will like.
The chashu pork is not a soggy type, but a little soggy and tasty, and has no bad taste.
I added them one by one. First, let’s start with the Ichimi.
It is a powder, but it has a shape of its own.
It is mainly flavorful and not too spicy, so no matter how much you add, it does not seem to change significantly.
Next is aka-miso (red miso paste), which is a little spicier and has a stronger flavor. (I’m using a spiciness sensor, so this may not be very helpful.)
The red miso was so good that I ended up adding about 3 tablespoons to the soup to make a thicker, spicier ramen.
If you want to change the flavor or make it thicker, you should definitely add more.
It was delicious. I think everyone would say it was delicious.
But I could hear some harsh comments that it was tasty but not interesting.
Traditional Soy Sauce Ramen
5 min. walk from Kyoto Station
８，【Shijo-Karasuma】Mensho Takamatsu/Japanese-style dipping noodles
I couldn’t forget the match between the graininess (wheatiness) of the whole grains and the soup, so I went back after all.
On this day, I had a large bowl.
I also added a bowl of rice topped with an egg, so I was fully prepared.
The kitchen staff was again very efficient and friendly.
The bowl of rice arrived quickly again this day.
The taste was as good as it could be.
The noodles are so large that I had to squeeze more sudachi (Japanese citrus juice) than last time to change the taste,
I delayed the timing of adding the black shichimi (seven spices), so that I could enjoy the matching of the thin noodles and the soup for a longer period of time.
There are also branches in Kyoto Station and Kawaramachi, which are very popular.
It is the best tsukemen for hot summers.
Ramen noodles are also available, which are also delicious.
The quantity of noodles is large, making it perfect for tourists.
When it comes to tsukemen in Kyoto, this is the place to go
5 minutes walk from Shijo-Karasuma station
９，【Kitano Shiraume-cho】His ramen noodles (kataguruma)/High level store
A triumvirate of “rich,” “mellow,” and “creamy.
The cloudy white soup is woven together,
The taste is a foamy ramen that has been established.
The noodles have a smooth, crispy texture.
The noodles are made in house.
We are proud of our homemade noodles, which are made by combining “ingredients” and “production methods,
The secret to the deliciousness of “Aino’s Ramen Kataguruma.
First of all, we carefully select wheat flour from various regions and blend it with several other types.
The ingredients of the flour are carefully selected.
The juicy rare chashu pork is grilled to perfection.
Crispy and juicy! Thick menma (bamboo shoots) soaked in seasoning.
This ramen is well seasoned with dried bonito flakes
Short walk from Kitano Shiraume-cho Station
１０，【Karasuma Oike】Yuuko/Shellfish ramen
Famous Menya Yuukou in Karasuma Oike.
It was past 5:00 p.m. on a Saturday and half of the line was made up of inbound customers, as the restaurant is well known among inbound customers.
The reception staff spoke fluent English and were very friendly.
I had the most popular shellfish ramen, Hachiku, for 880 yen.
The soup is a “light” soup made from a blend of several types of soy sauce based on Kyoto soy sauce to bring out the flavor of oysters, scallions, shijimi clams, and other shellfish broth.
The soup is refreshing, yet rich and full of flavor.
The noodles are made of whole wheat flour, medium-thick and straight, with a strong and firm texture and a good aroma.
The thinly sliced rare pork is generously placed on top of the noodles, and the bamboo shoots are also very elegant and tasty.
Popular for its shellfish broth ramen
Short walk from Karasuma Oike
１１，【Shijo-Karasuma】Ramen Mugyu/A popular restaurant with a long line of customers
It is a popular restaurant with a long line.
Onibara White
A ramen with a light golden broth and flat hand noodles, made from a broth rich in pure Nagoya Cochin and a light soy sauce-based sauce.
Onibara Black
We have changed the processing method of chashu pork,
The texture of the roasted pork is melt-in-your-mouth tender!
The soy sauce used for the sauce has been changed to Kyoto’s unique sweet soy sauce.
The topping of Honkare Shibushi (dried bonito flakes) has been added to the sauce to give it a richer flavor!
Thick Chicken Soba
Chicken cochin is used, of course, as well as the parent bird.
The thick, rich soup is matched with thin noodles!
It is also rich in collagen!
A popular restaurant where every ramen is delicious
5 minutes walk from Shijo-Karasuma station
１２，【Kawaramachi Sanjo】Kiramekinotori/Ramen for a New Era
From the soup, yes, yes…it was a chicken pota type with a strong salty taste.
And more than the soup, I was surprised at how good the noodles were.
It tasted very much like wheat.
I don’t think I’ve ever tasted noodles this good before.”
The noodles are homemade with 100% Hokkaido wheat.
They must be very particular about their noodles.
The chicken meat on top of the dane was tender and tasted good.
The boiled egg was also in a good tenderness.
I am interested in mazesoba. It seems to be more popular.
Recently popular ramen restaurants
Kawaramachi Sanjo Area
１３，【Kawaramachi Sanjo】Ramen Yokozuna/Tonkotsu (pork bone) ramen with unlimited amount of green onions
The ramen is still the same light broth of traditional pork bone soy sauce.
You can adjust it to your liking by adding ramen sauce and chili peppers.
Be careful not to add too many green onions, as they will definitely make the soup too dry.
The noodles are of good texture and taste, and even the standard amount is sufficient.
The fried rice is served on a hot griddle with an egg beaten in it, but I would like it to be seasoned a little more thoroughly.
The fried tofu was standard, and the only spicy gyoza was of moderate taste.
In summary, I have the impression that Bell Mountain has not changed much from the past, but I can recommend this ramen restaurant for its high quality of prices and customer service.
Tonkotsu (pork bone) ramen with free green onions
Kawaramachi Sanjo Area
１４，【Kitayama】Iity/Great combination of ramen and fried rice
Iicho Ramen” is a long-established and popular ramen restaurant established in 1998 from “Yamasan Ramen,” which was originally a yatai ramen stall in Iwakura, Kyoto!
I immediately started to enjoy the soup, and yes, it was delicious! It was delicious!
The hot soup is full of fine back fat, but because it is of high quality, it does not have a gritty feeling, and the richness of the animal system, which is like chicken and pork, has a good flavor!
The straight, almost medium-thin noodles from Kyoto’s Raikiken are slightly low in water content and smooth with a light bounce to them, so they lift well in the soup and slide right in!
The wheat flavor is also very strong, and the back fat soy sauce broth is just right, so I couldn’t help but slurp it down as I went!
The chashu pork was a little thinly cut, but it was light, moist and tender, with just the right amount of seasoning to go well with the noodles and soup!
The pickled bamboo shoots had a nice crunchy texture, and the seasoning was just right!
The chopped green onions were not thinly cut and had a pleasant crunchy texture that went well with the back fat soy sauce broth!
I lightly added some garlic chili miso (chili pepper paste) on the table, which I was curious about. I liked the spiciness of the garlic flavor, which matched perfectly with the back fat soy sauce soup, and it also tightened it up nicely!
I also felt that the back fat balance could be a little thicker, so I lightly added a little soy sauce sauce sauce for ramen noodles while adjusting the amount of fat on the table!
I recommend ordering it with grilled rice
About 10 minutes walk from Kitaoji station
１５，【shitikuOomiya】Chinese Sakai/Kyoto’s best cold noodles
The cold noodle is very simple in style: cucumber slices, chashu pork, and nori seaweed. It is covered with a generous amount of cloudy white sauce. There is no mustard on the side, but it is not necessary because it seems to be in the sauce.
The thick sauce like spicy mayo and the chewy noodles are certainly delicious.
The amount of noodles is small, and this alone would not be enough for men.
Many people seem to order it with fried rice or omelette rice.
The noodles and soup (sauce) are considered the main ingredients of “cold noodles,” and the ingredients are few and simple: roasted pork (or ham), cucumber, and chopped nori seaweed.
Since it is served with homemade mayonnaise, vinegar, and mustard mixed into the chicken broth, it is not possible to customize it to your own taste, but the soup (sauce) is creamy with a refreshing sourness and a hint of spiciness.
The soup (sauce), which has been passed down from one generation to the next, is served with noodles that have been boiled and then cooled in ice water, creating an addictive taste that will keep you coming back for more.
Kyoto’s best cold noodle store
Must use city buses
１６，【Kitayama】Tenryu/Delicious set menu
Ramen Fried Rice Set
Tenryu Ramen
The soup is described on the menu as “thick soy sauce,” but it is not that thick. It is not that rich, but the aftertaste is mild. I think this is the reason why I sometimes want to eat Tenryu.
The noodles are thin and straight with a low water content. I like them hard because they absorb the soup relatively quickly.
Ingredients are chashu pork, bamboo shoots, and more green onions. The pork is thick and well seasoned and goes well with the soup. The bamboo shoots are the usual ones.
The garlic and chili pepper go very well with the soup and add to the Kyoto ramen flavor.
And this fried rice. The brother crushed it so hard and shook the wok, but it was so dry and crispy. It has a “savor the taste of lard and rice” feeling, and the ingredients are simple: a little bit of fried pork and an egg. It may not be to everyone’s liking, but I like the Tenryu style.
Light tonkotsu ramen
You need to take a city bus
１７，【Senbon Imadegawa】Kiichi/Kelp shop ramen
This restaurant is basically a kelp shop.
It was established in 1902, which makes it a long-established business. It seems that they started ramen with such a passion for kelp that they wanted to use ramen to convey the taste of kelp to many people.
The first floor is a kelp shop and the second floor is a ramen shop. The shop is open three times a day at 10:00, 11:00, and 12:00, and there were about 10 seats at the counter, which means that the number of servings is limited to 30 per day.
However, there are two conditions for using the shop: participating in a hands-on kelp class and shopping for something on the first floor.
Now, the store is located on the second floor, and it was a nice space with a counter made of a single piece of wood, open windows, and a luxurious feel.
The hands-on kelp class was a lot of fun.
The owner talked about the situation of kelp, tasted three kinds of kelp (Rishiri, Makoto, and Rausu), and demonstrated how to make oboro kelp, all of which you cannot usually experience!
Ramen noodles made by a kelp shop
Just a short walk from Senbon Imadegawa
１８，【Ichijoji】Takayasu/Fried chicken is also delicious
This popular restaurant is one of the top 100 ramen stores on the Ichijyoji Ramen Road in Kyoto, and is ranked number one or two on the food log.
There are always about 10 people in line.
However, since the restaur
ant is reasonably spacious, the turnover is good and you do not feel like waiting that long.
The restaurant has the look of a hundred famous restaurants lined up over the years.
The soup is what is called mild pork bone, but the creaminess is elegant. The wheatiness of the medium-thick straight noodles is very well balanced with the pork bone.
I guess what I like about this place is that it is child-friendly.
I wonder why there are so many preschoolers and elementary school students in Tonkotsu? I was thinking that it is because of the children’s menu, the preparation of children’s seats, and the presence of the second most typical menu item, karaage.
There are also many set menus for families.
Very popular ramen restaurant, also tasty fried chicken
Ichijyoji area
１９，【Ichijoji】Bishiya/Popular restaurant with high level of service
Ichijyoji, Sakyo-ku, Kyoto City. Ichijyoji, Sakyo-ku, Kyoto, is the first name that comes to mind when talking about Iekei Ramen in this area.
The ramen is dark in color, oily, and looks thick.
The soup is rich in salt and oil, and has a strong flavor.
However, it is just right, or rather, it does not cross the threshold, and the balance is just right on the edge.
It’s delicious!
I’ve been to other Ihekei Ramen restaurants where the service spirit has led them to make their ramen very thick.
I guess the thicker the better for those who like it, but I think I prefer the lower limit of Bishiya’s ramen.
The noodles are straight. They have a crispy texture.
If the soup is too thick, it becomes too thick, so I think they are aiming for just the right amount.
High level ramen restaurant
Ichijyoji area
