［Here you can enjoy the popular tsukemen (dipping noodles) at the main store of Mensho Takamatsu in the Kyoto Station Building. The special brown buckwheat-like noodles are made from whole wheat flour ground with a stone mill in Nagano Prefecture. The smooth, thin noodles are perfectly intertwined with the dipping sauce made from chicken and seafood. Please refer to the recommended way of eating the noodles posted in the restaurant, and enjoy changing the taste by adding onion, sudachi or black shichimi (seven spice flavors).

Kyoto Senmaru Shakariki] is known as a pioneer of Kyoto tsukemian. This store uses the sub-name [murasaki], which is associated with the noble color "kyomurasaki" and the precious "oshoyu" (soy sauce). The basic soup is made from broth made from dried Kyoto-style niboshi and chicken, with a homemade sauce made from aged shoyu. The noodles are custom-ordered from the long-established noodle factory in Kyoto, Men-ya He-e. After enjoying the live kitchen atmosphere at the counter, enjoy the Kyoto ramen filled with the delicious flavors of the mountains and the sea.

Kyoto Ramen Kenkyujo was opened in 2004 by the owner, Nobuo Tagawa, who wanted to "modernize the traditional Kyoto ramen". The main attraction of the ramen lineup is that it is unlike any other, including "ramen that won't make you thirsty," "ramen that has no foul smell," and "miso style ramen that doesn't use miso. The lab's painstaking attention to detail, which includes changing the soup and noodles for each menu item, raises expectations for the results of future research.

The chicken and pork bone broth, which the two owners have perfected through trial and error, has a punchy, addictive flavor. ［The thin, straight noodles are a perfect match. In addition to the chicken and pork bone broth, there are four other types of noodles: Shio Hakyu, Spicy Nin, and Chashu-men. The juicy fried chicken is also a popular item on the menu, and is a great place to visit when you want a quick drink as well as to finish off a night of drinking.

Shinpuku Sankan started out as a Chinese noodle stall in 1938 and has since expanded nationwide. It is one of the most famous restaurants in the history of ramen in Kyoto. The main store is visited not only by locals but also by fans from all over the country, with lines forming from the time the store opens at 9:00 a.m. The distinctive feature of the ramen is the dark-colored Chinese noodle soup. The original soy sauce broth is simple but has a lingering taste that makes you want to eat it again and again. The fried rice, which has many fans, must be ordered together with the Chinese noodles.

Kaita Kaitamen opened in the Kyoto Station area in the fall of 2021, and is a ramen restaurant that is easy to enter even for a woman alone. The restaurant boasts of its shellfish broth called "shellfish white soup" made with a lot of shellfish and flat noodles made with Yumechikara, a Hokkaido wheat, to hold the soup together. It is also recommended to eat the lightly seasoned shellfish used in the soup with rice with the soup poured over the rice.

Honke Daiichi-Asahi Honten" was established shortly after the end of World War II and has been welcoming people at the entrance to Kyoto. The lines that form early in the morning can be said to be a Kyoto specialty. The ramen is pork-based and soy sauce-flavored, and the soup is made by cooking it in a short period of time to extract only the flavor, which goes well with the medium-thick noodles made from a blend of several flours and aged to dryness. The noodles are made by Kondo Seimen, the soy sauce by Gokou Soy Sauce, and the kujo onions and mung bean sprouts are also from Kyoto. It is truly a bowl of condensed local delicacies.

The owner, Mr. Aji, opened his restaurant out of his hobby of eating ramen. He makes ramen without chemical seasonings based on the concept of "ramen that can be eaten by the whole family. By slowly cooking pork bones and removing them at the best time, he creates a soup that looks as beautiful as miso soup. It is then topped with holo holo grilled pork, kujo leeks, and bean sprouts. This light and simple ramen, which does not use back fat, will fill your stomach and your heart.

This is a sister restaurant of the popular ramen restaurant "Menya Yuko," and has created its own unique ramen while inheriting the flavor of the popular ramen restaurant. They are particular about their soup arrangements, such as Madake, which has a stronger Japanese flavor with dried bonito flakes, and Kurochiku, which has the added flavor of mackerel, sardines, and bonito. The medium-thick noodles, which are made every morning in the restaurant's own noodle mill, are made with whole wheat flour and have a savory flavor and an impressive firmness that is as strong as the soup itself. Limited edition toppings such as hana-katsuo (dried bonito) and homemade spicy chives are also not to be missed.

The most popular dish is the soy sauce wonton ramen, which has a clear broth with a hint of soy sauce, and is full of flavor and aroma. You can fully enjoy the flavor and aroma. The homemade medium-thin noodles have a soft and chewy texture that goes perfectly with the soft and smooth wonton noodle soup. Try this popular ramen at least once.

Menya EDITION was opened with the ambition of "making the best back fat soy sauce ramen in Kyoto. The back fat soy sauce soup with condensed richness and flavor is perfectly balanced with Kondo Seimen's crispy aged noodles. Enjoy the ramen that is filled with love for Kyoto, including toppings such as Kujo green onions picked in the morning from farmers in Oharano and tender, marbled Tanba pork from Kyoto Kogenbuta.

Menya Toratetsu is the favorite ramen restaurant of Hokkaido-area residents. The Kyoto Ramen Koji branch, the first of its kind to open in Kyoto, offers three types of miso ramen with rich individuality. The three different types of miso ramen, including spicy, savory, and matured miso and flavorful shrimp miso, are all rich in their own way. The thick, chewy noodles are a perfect match. The soup is also topped with a generous portion of "zangi," Hokkaido's fried chicken, in addition to chashu pork and boiled eggs.

Menke Iroha serves Toyama Black Ramen, a soy sauce ramen with a distinctive pitch-black visual appearance. Among the many black ramen stores in Toyama Prefecture, Iroha is known as a famous store that has made a name for itself at ramen shows and events. The soup, made of dark soy sauce and fish broth, has a surprisingly refreshing taste, and many people are surprised at the gap between the soup and its appearance. Paired with white rice, curry, or a bowl of pork mayo, it is sure to satisfy both the stomach and the soul.

Ramen Kyo has inherited the tradition of authentic Kyoto ramen. ［The Kyoto Station Building branch, which opened in June 2023 and is directly connected to Kyoto Station, offers the same traditional taste as the main store in Gion near Yasaka Shrine. The owner's chicken soup, which he arrived at after years of training in Kyoto, has a complex yet clean flavor. The chewy and smooth texture of the low-temperature aged thin noodles is an excellent match. In addition to the most popular Kyo Ramen, Kyoto Shiro Miso Ramen, and God's Chinese Soba Noodles, the restaurant offers a wide variety of dishes, so you will find new tastes no matter how many times you visit.

Nakamura Shoten's salt ramen is well-loved in Takatsuki, Osaka. The only place in Kyoto where you can taste it is at the Kyoto Station Building directly connected to Kyoto Station. The signature menu item, Kin no Shio, is characterized by a combination of clear chicken soup and seafood broth. Many people are attracted by its light and refreshing flavor with a hint of shiso leaves, and frequent the restaurant. In addition to Kin no Chicken Shiratsuyu, which has the concentrated flavor of chicken, the monthly ramen and Kyoto-only ramen are also not to be missed.

Ramen Koganeya, which has a store in the Kyoto Station Building, is a popular store that attracts attention at ramen events nationwide. The soup, made using the traditional Kurume method, is characterized by the deep flavor and richness of the original pork bones. The thick, rich pork bone broth is well mixed with the straight, thin noodles. There are a total of five types of noodle hardness, ranging from normal to powdery. The restaurant also offers attractive side dishes such as thick fried rice with shrimp and bowls of fried pork chashu, so come with an empty stomach.

Todai, a ramen restaurant representing Tokushima ramen, has been a favorite among tourists and locals alike since it first appeared at Kyoto Ramen Koji in 2009. The rich tonkotsu (pork bone) soup is combined with a secret soy sauce sauce sauce and topped with sweet and spicy braised pork belly and bean sprouts to create a black Tokushima ramen. The meat is then dipped in a raw egg set on the table and served sukiyaki-style. The all-you-can-eat rice and raw egg is also a nice touch.

Hakata Ikkosha Kyoto Ramen Koji Branch is located in the Kyoto Station Building directly connected to Kyoto Station, where you can enjoy the original bubble-style Hakata ramen. The base is a rich pork bone broth that is cooked until the bones are crushed. The soup is made with the secret sauce from Yamataka Soy Sauce, a long-established brewery in Fukuoka, for a rich, full-bodied finish. The flat thin noodles made by a Hakata noodle factory (Seimenya Keishi) have a supple texture and are a perfect match for the rich broth. The creamy texture of the bubbling broth and the delicious pork flavor will surely become addictive.