Mr. Yamada, the owner of Ikkyuan's, an udon and soba restaurant that has been loved for its additive-free Japanese-style dashi, has launched a ramen specialty restaurant specializing in dashi-scented ramen. The dashi soy sauce ramen, flying fish dashi ramen, shellfish dashi ramen, and other ramen dishes all have a rich and subtle flavor, which can be changed midway through the meal using freshly shaved bonito flakes. The TKM (tamagokakemen), which includes a raw egg, seaweed, and dried bonito, can be enjoyed with a bowl of rice topped with a dibu-meshi (rice cake) for an extra 60 yen to savor every last bite.

Miyamoto Curry, which attracted attention when it was transformed from a bar to a curry restaurant as part of a TV project, has now turned into a ramen restaurant. Its signature menu item is spiced ramen, which was created by rearranging the original curry recipe. The soup is made from a unique blend of about seven spices, with secret ingredients such as white miso paste and kaeshi (a Japanese sweet bean paste) added to give it a Japanese flavor. The soup is also characterized by its many ingredients, including the sourness of the tomatoes, which go well with the spices and accentuate the flavor.

The soup is made with broth made from kombu (kelp) and iriko (dried sardines). In addition, mackerel, eel, and bonito flakes are added to give the soup a rich, deep, and aromatic flavor. The homemade medium-thick, straight noodles are made from a blend of four types of wheat. One of them is durum for pasta, which gives the noodles a crisp, chewy texture. The special order of the brand TOKINOHA, which is made by Mr. Obinoha, is also a special feature. It enhances the flavor of the ramen.

GOTSUJI NO KONBU, a long-established restaurant in business for more than 120 years, has started a new venture. In a stylish space with gray walls and a wooden counter, you can enjoy a course of kelp ramen. First, after comparing mizu-dashi (water-dried kelp) from Makon, Rausu, and Rishiri kelps in a wine glass, the Oboro kelp, which is shaved in front of you by Mr. Kuze, the representative of the restaurant, appears. Enjoy the kelp ramen with its soft and moist texture and the elegant aroma of the broth.

［Tetsuya Tamura, owner of BRULEE KYOTO, is taking on a new challenge with his ramen restaurant. He and his friend, who is a ramen chef, developed soupless noodles that have a punch but are not spicy. The special sauce made by blending pork bone soup and three kinds of soy sauce, boiled dried oil, and extra-thick noodles from Noodle Egbe are combined with many appetizing toppings such as flavored eggs and fried onions.