Kyoto is said to be a city of high bread and coffee consumption.
And did you know that it is actually the most competitive ramen battleground in the Kansai region? In the Kyoto Station area, you will find famous restaurants such as the Honke Daiichi Asahi Takabashi Honten, which is famous for always having a line out the door, and the Shinpuku Cuisine Honten, as well as Kyoto Ramen Koji in the Kyoto Station Building, where you can enjoy local ramen from all over Japan.
The Ichijyoji area, located in the northeastern part of Kyoto City, is the most famous ramen battleground in Kyoto. Higashioji Dori, which runs north-south from Takanoguchi on Kitaoji Dori to Shugakuin on Kitayama Dori, is lined with ramen stores and is known as "Ramen Kaido," or the sacred land of ramen.
Among them, "Chuka Soba Takayasu," "Menya Gokkei," "Tentenyu," and "Tenka Ippin Sohonten" are nationally renowned, and because of Kyoto's location, ramen connoisseurs from all over the world flock to these restaurants.
Other areas with many ramen stores include Hyakumanben, Kawaramachi, the north side of Gion, Shijo-Karasuma, and the Kyoto Station area.
This time, however, it is not an area-by-area introduction.
Here are three types of ramen I recently encountered that I found "delicious♪".
The common denominator of all three is the use of chicken. Chicken is hot right now!
1.Chicken Soba 223(Shimogamo)
The top batter is "Chicken Soba 223," located a 9-minute walk from Kitaoji Station.
The exterior looks like a café? A bistro? But it is a ramen restaurant! It is in the neighborhood of the famous "Iicho Ramen".
The best dish to be had here is the "Milanese Morning Sun" (¥900).
The soup is a clear and tasty salt-based soup made from Tanba black chicken broth and Kyoto red chicken broth. The chicken extract is fully extracted from the chicken, and its mild taste makes it a perfect match with the salt sauce. The soup goes well with the thin, coiled noodles.
The seasonings used to change the taste are also excellent! The special olive sauce, full of originality, is made with hombinos clams, basil, shallots, olive oil, and other ingredients, allowing you to feel the winds of the Mediterranean Sea!
To finish off the meal, you can order "rice with Parmigiano-Reggiano cheese - risotto style" and add it to the soup to enjoy it risotto style, making it possible to enjoy the dish in three different ways with just one bowl!
After working for more than 10 years at a famous soy sauce-based restaurant, the owner took on the challenge of creating the ultimate salt ramen and studied the characteristics of various types of chicken, including young chicken, hine chicken, and jidori chicken, while visiting famous restaurants in the Kansai region, Tokyo, and Saitama.
2.Noodle Shop Sakamoto(Kuramaguchi)
Next is Menya Sakamoto, a short walk from Kuramaguchi Station.
We recommend the "Chicken Salt Soba" (900 yen). The chicken-based soup with seafood extract is light but full of flavor. The clear, golden soup tastes like the essence of the finest chicken extracted. It will soak into all your internal organs.
The noodles are thick noodles from Asakusa Kaikaro in Tokyo. The slippery noodles and sophisticated soup are a perfect match.
The pork is topped with two kinds of chashu pork, one chicken and the other pork, and when served alternately, you can deeply appreciate the deliciousness of each meat.
3.foot of the noodles(Karasuma Oike)
The last is chicken, a change from chicken, and duck!
Duck Tsuke Soba Large (￥1,000) at Menroku.
The dipping sauce is based on duck white soup made with whole duck, and the flavor of the duck fills your mouth as you take a bite.
The noodles are thick and rich, but not cloying, and the wheat flavor is a perfect harmony with the thick, homemade noodles.
I was so happy to be able to choose between loin and thigh for my chashu! I was delighted to see a stylish berry sauce on my plate!
This is a blackcurrant sauce, and it's fun to change the flavor while dipping a little.
You can also add a grape pepper tapenade along the way to discover the exciting encounter between duck and pepper.
The soup can be served at the end of the meal, so you can enjoy the lingering taste of the duck tsuke-soba while taking your time to savor the soup.
It's the season for warm food.
In addition to Kyoto's royalty, back fat soy sauce ramen, enjoy the ever-evolving ramen scene in Kyoto during the cold season as well!
