Shinpuku Sankan started out as a Chinese noodle stall in 1938 and has since expanded nationwide. It is one of the most famous restaurants in the history of ramen in Kyoto. The main store is visited not only by locals but also by fans from all over the country, with lines forming from the time the store opens at 9:00 a.m. The distinctive feature of the ramen is the dark-colored Chinese noodle soup. The original soy sauce broth is simple but has a lingering taste that makes you want to eat it again and again. The fried rice, which has many fans, must be ordered together with the Chinese noodles.

RAMEN DATA
▶︎ Tare (Kaeshi) / Soy sauce
▶︎ soup/pork bone, chicken bones
▶︎ noodles/medium-thick straight noodles

Kaita Kaitamen opened in the Kyoto Station area in the fall of 2021, and is a ramen restaurant that is easy to enter even for a woman alone. The restaurant boasts of its shellfish broth called "shellfish white soup" made with a lot of shellfish and flat noodles made with Yumechikara, a Hokkaido wheat, to hold the soup together. It is also recommended to eat the lightly seasoned shellfish used in the soup with rice with the soup poured over the rice.

RAMEN DATA
▶︎タレ（かえし）／塩
▶︎ Soup/Shellfish broth
▶︎麺／細ストレート麺

戦後まもなくして誕生し、京都の玄関口で人々を出迎えてきた［本家 第一旭 本店］。早朝からできる行列は、京都の名物ともいえる。ラーメンは豚骨ベースの醤油味で、短時間で一気に炊いて旨みだけを抽出したスープに、複数の小麦粉をブレンドして熟成乾燥させた中太麺がよく合う。麺には［近藤製麺］、醤油には［五光醤油］と京都の老舗のものを厳選し、京都産の九条ねぎや緑豆モヤシをトッピング。まさに地元の美味しさを凝縮した一杯だ。

RAMEN DATA
▶︎ Tare (Kaeshi) / Soy sauce
▶︎ soup/pork bone
▶︎ noodles/medium-thick straight noodles

This is a sister restaurant of the popular ramen restaurant "Menya Yuko," and has created its own unique ramen while inheriting the flavor of the popular ramen restaurant. They are particular about their soup arrangements, such as Madake, which has a stronger Japanese flavor with dried bonito flakes, and Kurochiku, which has the added flavor of mackerel, sardines, and bonito. The medium-thick noodles, which are made every morning in the restaurant's own noodle mill, are made with whole wheat flour and have a savory flavor and an impressive firmness that is as strong as the soup itself. Limited edition toppings such as hana-katsuo (dried bonito) and homemade spicy chives are also not to be missed.

RAMEN DATA
▶︎ Tare (Kaeshi) / Soy sauce
▶︎ Soup/Shellfish broth
▶︎麺／中太麺

Kyoto Ramen Kenkyujo was opened in 2004 by the owner, Nobuo Tagawa, who wanted to "modernize the traditional Kyoto ramen". The main attraction of the ramen lineup is that it is unlike any other, including "ramen that won't make you thirsty," "ramen that has no foul smell," and "miso style ramen that doesn't use miso. The lab's painstaking attention to detail, which includes changing the soup and noodles for each menu item, raises expectations for the results of future research.

RAMEN DATA
▶︎ Tare (Kaeshi) / Soy sauce
▶︎ soup/pork bone
▶︎麺／細ストレート麺