[2023] Easy on the body! Healthy gourmet to taste in Kyoto...
2023.2.15
A cup that expands the appeal of ramen [Gion Soy Milk Ramen Uno Yukiko] is born in Gion
October 12, 2022 open
A restaurant has opened in Gion that offers healthy ramen that does not use animal ingredients or wheat. It was developed by Yukiko Uno, a pastry chef and plant-based cuisine researcher. "It all started when I met a boy with 23 allergies. For about four years now, I've been thinking that I want people who are limited in what they can eat to enjoy ramen, a Japanese soul food and one of Kyoto's specialties." Developed a special soy milk ramen.
Soy Milk Ramen "Snow" is available for lunch only on weekdays from 11:00 to 14:00, and is priced at 1500 yen. The rich broth is made from mushroom and vegetable broth, soy milk, and gluten-free soy sauce. The noodles are original noodles made from rice flour and kelp, and have a deliciously smooth texture.
The finished ramen is made without any animal ingredients, but still packs a punch typical of ramen. Many people are surprised and impressed by the taste. Vegan ramen also has a good after-meal feeling. We also recommend adding rice as a finishing touch to make a risotto.
The owner is Yukiko Uno. Born in Kyoto. Pastry chef and plant-based cuisine researcher. Specialist who runs Ichijoji's sweets shops [Mushiyashanai] and [Gion Soymilk Ramen Uno Yukiko]
Gion Soymilk Ramen Yukiko Uno
- Uno Yukiko
- October 12, 2022 open
- Kyoto Prefecture Kyoto City Higashiyama Ward Yamatooji-dori Shijogeru Kamei-cho 40
- 4-minute walk from Keihan Gion-Shijo Station
- Tel.075-551-3954
- 11:00 - 20:30 (LO)
- Closed on Sundays
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All seats non-smoking No private room No parking
- https://www.instagram.com/unoyukiko.ramen/
*Please note that the information contained herein is subject to change without notice.
*Since this site uses automatic translation, the translation may differ from the original Japanese content.
*Since this site uses automatic translation, the translation may differ from the original Japanese content.
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