The aroma of the ramen from the small bowl next to the entrance stimulates the appetite at Ramen Nagata. The chicken broth-based soy sauce flavor, combined with the reasonable price, makes you want to eat it every day.

After the popular restaurant Mianya Mukohi, known for its salt ramen, regrettably relocated to Shizuoka, Shinji's brother opened a new restaurant there with his thick niboshi ramen. The flavor, which is a blend of several kinds of niboshi (dried sardines), has no peculiarities and is easy to eat for both men and women of all ages.

With the concept of "ramen that can be eaten by the whole family," the restaurant offers completely chemical-free ramen without any compromise. The soup is made by slowly cooking pork bones and adding soy sauce sauce.

The thick soup with fatty back fat and Ichimi, topped with tender pork and nori (dried seaweed), was sadly closed in 2009, but in 2021, it will make a comeback in the city to meet the expectations of its fans.

CHINESE TABLE esora is a noodle specialty restaurant by day and a Chinese restaurant by night. The menu offers a choice of seven varieties, including black sesame and Chinese pepper flavored black flame tanzanmen (black), dry tanzan noodles with raayu (Chinese chili oil), and dairy-roasted tanzan noodles with burnt cheese (cheese).

The owner of Nakakoji, a Chinese noodle specialty restaurant, who has studied at famous restaurants, offers traditional Kyoto ramen. The owner of Nakakoji, who studied at a famous restaurant, offers traditional Kyoto ramen, which is made without modern arrangements.

This Chinese noodle specialty restaurant is produced by the popular restaurant Hakurakujia Changna in Kitano Shiraume-cho. The menu includes four types of noodles: beef tantanmen, spicy and delicious hot and spicy hot beef noodle, beef xihong kaki noodle with the exquisite sourness of tomatoes, and tanba kurojidori earthenware pot noodle.

Michinari Kato, the owner of the restaurant, started out 17 years ago as a food cart in Shiga and has since taken the world by storm with his exquisite Chinese noodles. In the spring of 2021, he re-launched the restaurant as a private store with a fresh start. His ramen, which is flavored and aromatized with a thick broth made from dried bonito and mackerel flakes, seasoned with spiced oil and soy sauce, has many fans.

Porcini mushrooms and Akashi octopus, black wagyu beef and natural Rausu kelp, Kinka ham and dried scallops, mussels and angel prawns are all rare ingredients used for ramen. Enjoy a bowl of ramen that has been created with the utmost care and attention to detail.