[Marushin Hanten] has been popular in Higashiyama, Kyoto, along with the famous Tenshinhan. The dumplings inherited from the previous generation are still very popular. The crunchy and chewy skin is a special order from Marushin Hanten, and the filling inside is filled with domestically-produced vegetables that are chopped while fresh and an bean paste made from aged meat with a rich flavor. Flavorful garlic and ginger bring out the umami even more, and the chopsticks won't stop.

[Ebisugawa Gyoza Nakajima] is famous for its infinite gyoza that won't make you feel heavy even if you eat a lot. The deep gyoza dumplings developed by the owner over a long period of time use plenty of domestic vegetables and are characterized by their light, crisp thin skin. A gem to match. Enjoy the special set with 3 kinds of sauce.

The soup dumplings are handmade by the owner, who is originally from Harbin, China, and wants to convey the taste of his hometown.They are characterized by their chewy, smooth-textured skins, which are made using a formula that he has determined through years of experience. The reason why the meat juices come out the moment you bite into it is because the special flavorful soup is mixed into the filling. Try the crispy and juicy fried gyoza and the crunchy celery-filled gyoza without adding anything.

Kyoto bamboo shoots, which are soft and have little harshness or harshness, are used lavishly. It's three times the size of regular shumai, and the filling has a 1:1 ratio of bamboo shoots to meat, so you can really feel the texture of the bamboo shoots. You can eat it deliciously by warming it in the microwave and then steaming it. Enjoy it with mustard soy sauce or vinegar soy sauce.

The tantanmen from [Kiriki Tantanmen Specialty Store] is loved by tantanmen lovers in Kyoto. The sesame, homemade chili oil, and Sichuan pepper bring out the flavor of the soup, and the five flavors are well-balanced. The soupless dandan noodles are made with two kinds of matured chili bean sauce and spices combined with the meat miso, resulting in a spicy aftertaste that is addictive. After you've finished eating the noodles, let the rice soak in the soup and enjoy it to the end with the popular gyoza.

This Chinese restaurant has been loved by the locals for nearly 20 years, and is sold only for the four days of the Gion Festival. Filled with ingredients such as pork, shiitake mushrooms, mountain jellyfish, and bamboo shoots, the flavor is soaked into the chewy skin. Add a special soy sauce-based sauce with a sweet and salty taste and aroma that will whet your appetite and you'll be hooked. Don't wait in line to get the specialties of the Gion Festival, which are filled with wishes to ward off evil.

The soup is characterized by its rich flavor, which is made with fresh chicken bones and added with the udon soup stock from [Nakamoto Shokudo]. The rich aroma and flavor of green onion oil and green onion paste mixed with yuzu pepper combine with the smooth noodles to create a blissful harmony. The special soft pork belly chashu topping is also exquisite, so be sure to try it once for the authentic taste.

Authentic ramen filled with the commitment of chef Akihiro Nakamoto, who has studied in various places including Florence, is now available. The point of the taste is the aged soy sauce sauce made with the original blend. Combined with a soup made from fresh chicken stock with the richness of Japanese-style dashi stock, it's a gem that makes you feel nostalgic. The compatibility with straight thin noodles is outstanding, so you can finish it smoothly.

In April 2022, Ramen Touichi, which specializes in Kiyoyu ramen made with local chicken and raw soy sauce, will move to Shugakuin. This time, orders for chicken soy sauce dipping soba, which is popular at shops where lines are inevitable, have started. The special noodles that go well with the kombu water and kiage soy sauce dipping sauce have a chewy texture. First of all, I want you to taste it with only kombu water and be surprised when it goes down your throat.

Menya Isku, a famous chicken paitan restaurant, definitely recommends the thick chicken paitan ramen. The soup is simmered for 8 hours with 3 types of local chicken, including Nagoya Cochin chicken, and flavored vegetables, condensing the flavor of the chicken. With plenty of collagen and a not-too-rich creaminess, it's no surprise that it has many female fans. You won't be able to stop chopsticks if you try it with straight medium-thick noodles.

Misonohashi Sakai has fans all over the country, and it is said that “Sacai is synonymous with cold noodles.” Among them, the famous ham cold noodles are proud of their homemade sauce. The mellow and rich sauce, which is made over 2-3 days with soy sauce blended with chicken bones and various seasonings, is entwined with the chewy thick noodles. The enchanting cold noodles with juicy ham as the main character is a gem that is popular with children.

It is said that the origin of cold noodles at [Misonobashi Sakai] was devised by the owner's mother together with customers. The specialty of this restaurant, grilled pork cold noodles, is made with juicy grilled pork as the main ingredient, and the combination of the specialty sauce and the chewy thick noodles jointly developed with the noodle factory is outstanding. Enjoy to your heart's content with cucumber and seaweed as an accent.