A new branch of MENDORO MURAJI, known for its Gion Chicken Hakyu Ramen, has appeared in Nishiki Market. The dipping sauce based on chicken and seafood such as niboshi and saba bushi is light and easy to eat, making it popular among female customers.

This is the second branch of the popular Ramen Mugyu in Enmachi. Don't miss the asari shiranyu ramen filled with the flavor of asari clams, which is only available at this store.

This ramen restaurant in Shijo-Karasuma, where businessmen and office workers frequent, serves tanmen with a Kansai twist. Plenty of vegetables (Chinese cabbage, chives, and carrots) and pork belly combine with chicken broth to create a rich, sweet flavor.

It operates with two faces: an izakaya by night and a ramen restaurant by day. The ramen for lunch was invented as a way to end the course. The broth is made from Kyushu clams and shijimi clams, and seafood broths such as kombu and ajibushi are added to add depth to the flavor.

Floating in the light broth made by slowly simmering Japanese duck and aromatic vegetables together are homemade noodles made from a combination of whole wheat flour and stone-ground rye. In a stylish basement space, you can enjoy duck dashi soba and duck tsuke soba, which are made with the specialties of the owner, a former French chef.