Ramen Sugiuchiyo, which regrettably closed in 2009, has reopened. The soup is thick with back fat and Ichimi, and is topped with chashu pork and nori (seaweed). The owner lectured us on how to make the old style ramen, and we are proud to say that we have completely recreated the flavor of the old days.

Noodle House Kitanomeya is a popular restaurant with a clear broth that has a sharp soy sauce flavor and the rich chicken flavor. The soup is made from 100% locally raised chicken. Only gara, whole chicken, and water are used to bring out the flavor of the chicken itself.

The aroma of the soup, which was made in pursuit of even greater flavor, wafts through the air in the atmospheric Japanese restaurant-like setting. The thin, matured noodles are tossed with several kinds of dried bonito and kelp, and flavored with dried bonito oil.

The clean, clear chicken shoyu ramen is popular. Whole wheat noodles made from a blend of several types of wheat provide the perfect firmness and smoothness to go with the soup. On "Ichibu Manbo Hi," which is considered a lucky day, the restaurant offers free takikomi-gohan (rice cooked in a pot) and other free services.

The fourth affiliate of the nameless ramen restaurant in Takakura Nijo has appeared in Karasuma. With the concept of "a restaurant like a hideout," customers can enjoy their meals in a stylishly renovated machiya (townhouse). The smoked chicken ramen, which is available only here, is especially recommended.