A restaurant offering healthy ramen that does not contain any animal ingredients or wheat was born in Gion. Yukiko Uno, a pastry chef and plant-based cuisine researcher, spent four years developing this special soymilk ramen, which has a strong ramen-like punch. The after-feel of the ramen is also unique to vegan ramen.

A new project by Mr. Hiromasa Hiraoka, owner of the famous Sapporo restaurant "Japanese Ramen Noodle Lab Q," has started in Kyoto following Tokyo. The clear soup made with domestic ingredients such as Hinai Jidori chicken from Akita Prefecture and Nagoya Cochin from Aichi Prefecture, the rich flavor of soy sauce freshly brewed in Hyogo and Hiroshima, and the smooth texture of the homemade noodles made mainly from Hokkaido wheat are all unique and one-of-a-kind.

The owner, Mr. Sakakimoto, was conscious of creating a restaurant that is easy to enter, with chairs for kids and paper napkins available, even for those with small children and grandparents. There are five types of noodles on the menu, including potage-like mild chicken shirato-yu, seven types of seafood soba, mazesoba, and a limited edition miso chicken shirato-yu.

Fujiken Ramen is a new face near the Inariyama Tunnel and Yamashina IC. The owner, who is such a ramen fanatic that he eats ramen almost every day, opened the restaurant in the hope that "there would be a ramen restaurant in the local area that everyone can enjoy. He carefully prepares five types of ramen, including four standard types and one limited-time-only type, one at a time. The one that first-time visitors should definitely try is the signature dish, shoyu-soba with back fat and soy sauce.

Hayato Kimura, owner of the popular Nishijin ramen restaurant "Mendokoro Ganki," which regrettably closed in April 2022, opened a new restaurant near Kinkakuji Temple as the second chapter of his ramen life. Mr. Kimura, who holds numerous certifications such as dashi sommelier level 1 and dashi meister, can be enjoyed his ramen at his new location.