Ramen Sugiuchiyo, which regrettably closed in 2009, has reopened. The soup is thick with back fat and Ichimi, and is topped with chashu pork and nori (seaweed). The owner lectured us on how to make the old style ramen, and we are proud to say that we have completely recreated the flavor of the old days.

Noodle House Kitanomeya is a popular restaurant with a clear broth that has a sharp soy sauce flavor and the rich chicken flavor. The soup is made from 100% locally raised chicken. Only gara, whole chicken, and water are used to bring out the flavor of the chicken itself.

The aroma of the soup, which was made in pursuit of even greater flavor, wafts through the air in the atmospheric Japanese restaurant-like setting. The thin, matured noodles are tossed with several kinds of dried bonito and kelp, and flavored with dried bonito oil.

The clean, clear chicken shoyu ramen is popular. Whole wheat noodles made from a blend of several types of wheat provide the perfect firmness and smoothness to go with the soup. On "Ichibu Manbo Hi," which is considered a lucky day, the restaurant offers free takikomi-gohan (rice cooked in a pot) and other free services.

The fourth affiliate of the nameless ramen restaurant in Takakura Nijo has appeared in Karasuma. With the concept of "a restaurant like a hideout," customers can enjoy their meals in a stylishly renovated machiya (townhouse). The smoked chicken ramen, which is available only here, is especially recommended.

A new branch of MENDORO MURAJI, known for its Gion Chicken Hakyu Ramen, has appeared in Nishiki Market. The dipping sauce based on chicken and seafood such as niboshi and saba bushi is light and easy to eat, making it popular among female customers.

This is the second branch of the popular Ramen Mugyu in Enmachi. Don't miss the asari shiranyu ramen filled with the flavor of asari clams, which is only available at this store.

This ramen restaurant in Shijo-Karasuma, where businessmen and office workers frequent, serves tanmen with a Kansai twist. Plenty of vegetables (Chinese cabbage, chives, and carrots) and pork belly combine with chicken broth to create a rich, sweet flavor.

It operates with two faces: an izakaya by night and a ramen restaurant by day. The ramen for lunch was invented as a way to end the course. The broth is made from Kyushu clams and shijimi clams, and seafood broths such as kombu and ajibushi are added to add depth to the flavor.

Floating in the light broth made by slowly simmering Japanese duck and aromatic vegetables together are homemade noodles made from a combination of whole wheat flour and stone-ground rye. In a stylish basement space, you can enjoy duck dashi soba and duck tsuke soba, which are made with the specialties of the owner, a former French chef.

A soy sauce ramen specialty restaurant that opened in Karasuma Oike in 2017. The "Awatake" has the flavor of shellfish, the "Shinchiku" combines bonito and kelp with Sawai Shoyu's dashi soy sauce, and the "Kurochiku" has the aroma of Shimane's dark soy sauce. The chewy texture of the homemade noodles, which are made with a foot-pounding technique, is easily mixed with the broth.