![kyoto maenota](https://www.leafkyoto.net/leaf/wp-content/uploads/2023/08/230807-kyoto-maenota-768x512.jpg)
Enjoy Kaku-uchi style at Maenota in Ta...
September 23, 2023 open
As soon as it opened, Ramenya Fujitora became a hot topic among ramen lovers. The owner, Mr. Fuchihara, who fell in love with ramen when he was in college and trained at Ramen Tohichi, serves two kinds of ramen: soy sauce and salt. Because of his love of ramen, Mr. Fuchihara makes not only the soup, but also most of the items served at the restaurant, such as noodles and wontons, by hand. His homemade noodles are made in the restaurant every morning to give them the aroma of wheat.
Soy Sauce Ramen ¥1,000. The soy sauce is a blend of six different types based on soy sauce from Wakayama [Kaneiwa Shoyu] and Shiga [Mizutani Shoyu], where artisans of the same generation are active. Two types of chashu (pork), one from the thigh and the other from the belly, are made from Kagoshima's Miyu pork. The deep, light broth makes you want to drink it all up. We also recommend adding our homemade wontons for 350 yen.
The soup is made of chicken bones from Jidori chicken, pork from Kurobuta pork, and back bone broth, and is lightly flavored with salt or soy sauce. The restaurant may close as soon as it is sold out, so early arrival is recommended.
The owner, Takaya Fuchihara, is 29 years old and from Osaka. He was impressed by the ramen at Ramen Tohichi when he was in college and started working there part-time. He started working there part-time and worked hard to become an independent ramen chef, and in September of this year, he opened his own restaurant.
Over 600 interviews per year! An order site carefully selected by the editors who knows Kyoto and Shiga.
nowOfficial LINE friend registration500 yen OFF coupon is being issued!