The ramen of [Menya Rennosuke] in Nishijin is rich in dashi...
February 9, 2023 open
The owner, Mr. Nagasue, spent three years training at Menya Makoto in Nagoya before opening his own business in Joyo, where he was born and raised. The space, which used to be a sushi restaurant, was renovated with furniture from a friend who runs Atelier Yumemita Atode. Reused materials are used for tables, counters, shelves, etc.
The salt ramen and soy sauce ramen use rare char siu and thin noodles, while Eijiro's salt and miso uses thickly grilled char siu and thick noodles.
Eijiro's miso, which is called a light Jiro-type miso, has a good balance between the crunchiness of cabbage and bean sprouts and the flavor of grated garlic. We have caught the pace with local daytime business, and will start night business from April 2023.
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