Ra-men Tohichi is famous for its Seiyu Ramen made with Nama-age Soy Sauce, which is more aromatic and has a stronger flavor than ordinary soy sauce. The special sauce, which makes the most of the complex flavor of nama-age soy sauce, is combined with a broth made by simmering the bones of Tanba black chicken, Akita hinaichidori chicken, and other chickens over low heat for a long period of time. The beautifully clear appearance of the broth is not what one would expect from the concentrated flavor of the chicken. The noodles that go well with the soup are also homemade in pursuit of firmness and chewiness.

RAMEN DATA
▶︎ Tare (Kaeshi) / Soy sauce
▶︎ soup/chicken
▶︎ noodles/medium-thin straight noodles

Among the many ramen lovers who flock to Kyoto from all over the country, Takayasu is the originator of the cloudy soup that has been highly supported in Ichijoji, a particularly fierce battleground in the city. The soup, based on pork and chicken bones and cooked for a long time, is creamy but not greasy, and has many fans among men and women of all ages. Open until late at night, it is perfect for an after-work meal or to finish off a night of drinking.

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

This is the second branch of the popular ramen restaurant "Menya Kyokudori" in Ichijoji, Kyoto. The special feature of this ramen restaurant is the super thick, viscous, meaty, muddy chicken white soup with condensed chicken flavor. The soup is surprisingly thick and viscous, but the aftertaste is not persistent, so you can enjoy it all the way through to the end. The same flavors as the main restaurant are available, such as aka-tadashi with a large amount of chili peppers, kuro-tadashi with homemade chili oil, and a limited quantity of chicken tadashi ganro, but the chicken tadashi tsukemen, which is only available at the Enmachi branch and uses extra thick, sticky noodles, is also popular.

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

Tsukemen specialty restaurant boasts of its special noodles. The buckwheat-like brown noodles are made from stone-ground whole wheat flour produced in Nagano Prefecture. The thin, smooth noodles are a perfect match with the tsukemen (dipping sauce) made from the delicious flavors of chicken and seafood. Please refer to the recommended way of eating the noodles posted in the restaurant, and enjoy changing the taste by adding onion, sudachi or black shichimi (seven spice flavors).

RAMEN DATA
▶︎ Tare (Kaeshi) / Soy sauce
▶︎ soup/chicken broth, seafood
▶︎ noodles/medium-thin straight noodles

Nabura is a ramen restaurant run by the owner, who has 35 years of experience as a Japanese chef in Kyoto. The soup, which is flavored with kelp and mackerel broth, contains no chemical seasonings, is low in salt, and is light enough to be consumed down to the last drop. It is rich, but at the same time, it is gentle on the body. It is also fun to pursue your own taste by using sansho (Japanese pepper) and spicy miso (soybean paste) on the table.

RAMEN DATA
▶︎ Tare (Kaeshi) / Soy sauce
▶︎ soup/seafood
▶︎ noodles/medium thick wavy noodles