On this day, I revisited this place near Nishikyoin Station. I arrived about 10 minutes before the start of the evening session and waited on the chairs outside the shop. There were about 4 people in line when the shop opened. On this day, they had a winter limited miso ramen, which was popular among customers. I decided to try the tsukemen, which I had not tried before. After a short wait, the tsukemen in the picture was served. It was neatly arranged. The noodles were slightly whitish and thinner than typical tsukemen noodles. The surface was smooth and moist, with a good firmness. The dipping sauce was brownish in color but relatively thin in viscosity, more like a Japanese-style ramen soup. When I dipped the noodles and ate them, the sauce didn't overpower the noodles, enhancing their flavor. The chashu, as usual, was moist and delicious with 2 slices included. Other toppings included a boiled egg, bamboo shoots, and a wedge of sudachi. I added the sudachi to the noodles for a flavor change halfway through and finished the meal. The soup served for soup-wari was piping hot. Overall, I thought it was a very delicious and light tsukemen.

For the past 10 years, I have been eating ramen almost once a week, but unbelievably, this time it had been 20 days since my last one. And to my surprise, my all-time favorite Tsurumusha tasted even more delicious after such a long break. The wonderful thing about this restaurant is that every element that makes up the ramen is of the highest quality. There is nothing to complain about. Also, the interior of the restaurant is very clean, the air conditioning works perfectly, and the calm atmosphere is nice. They even accept electronic payments like PayPay. And the fact that they have a parking lot in Kyoto city is just too grateful. Maybe they changed something for the season? The texture of the noodles was slightly firmer than usual, and had a slightly translucent color. But it was delicious in its own way! I love it so much that I keep watching the cooking video over and over again. I wonder if they can do takeout with frozen ramen, I want to spread the deliciousness to my friends or family who live far away.

Visited on the way back from errands. Sunday 13:30, full house with a 10-minute wait. Ordered the chicken broth ramen with rice for around 1450 yen. Had high expectations as the previous "chicken duck" dish was satisfying. Noodles were smooth and chewy, giving a good texture. However, the soup was just average, lacking a standout flavor. It had a hint of chicken and garlic, but nothing remarkable. The char siu was rare but not particularly tasty. Overall, the flavor was weak and unimpressive. I don't think I'll be returning as I felt misled by the high ratings.

I visited around 6:30 pm on a regular day and was seated right away, but by around 7 pm there was a waiting line. I ordered the chashu ramen. The soup had a rich flavor of chicken, pork bones, and vegetables. The seasoned bamboo shoots and flavored egg were delicious! I wanted more (laughs). The ramen came with 7 slices of chashu which was quite filling. It's on the lighter side, but personally, I prefer a stronger flavored ramen, so this may vary depending on individual preferences. I also noticed they had a limited edition tantanmen which looked delicious and caught my interest. The restaurant was clean and had a sense of hygiene. There were 3 parking spaces available, making it easy to visit by car.

Today I visited Kyoto's Nishijin area in the morning! Despite the scorching heat in Kansai, Kyoto is even hotter, but I went all the way to Kyoto for ramen at "Tsurumusha" restaurant. The name sounds traditional Kyoto, but the ramen is actually smooth and delicious at "Tsurumusha"! I heard they have a cold "seared bonito ramen", so I walked a few minutes from Nishijin Station. The heat was so intense that I was left speechless. However, unfortunately, the cold ramen will be discontinued at the end of August. What a shame! There was already a line of 11 people before the restaurant opened! Everyone loves ramen here. The popular "chashu men" features a soup made with Omi chicken, chicken bones, pork bones, and vegetables. The visual presentation is like a flower! The rare chashu surrounding the bowl looks like pink flower petals. The noodles are made from a blend of wheat flour produced and processed in Kyoto with wheat flour from Hokkaido. I'm not a big fan of rare chashu, so I opted for the classic "ramen". The ramen comes with two pieces of rare chashu. The chicken white soup has a rich umami flavor, sweetness, and creaminess. In the background, there's a slight pork bone aroma that I'm not a fan of, but the basil and shellfish (clams? oysters?) flavors balance it out nicely. The basil adds a refreshing touch. The half boiled egg and thick, tender bamboo shoots are delicious. The homemade slightly curly noodles have a smooth texture, giving a sense of elegance, perhaps because it's Kyoto? The 11-seat counter was full as soon as the restaurant opened, and a line had already formed. With this heat, it's quite a challenge, so it will probably get even busier once it cools down! Thank you for the meal.

I visited the restaurant around 8:30 PM and was lucky to find a parking space. I sat at the empty counter and saw a limited menu item, so I ordered the "Katsuo Cold Ramen" for 1,100 yen. The bowl came with bonito sashimi, white negi, mizuna, menma, and seasoned egg, topped with sesame seeds. The soup was light yet had a refreshing fish flavor and umami. The medium-thin flat noodles made with Kyoto wheat had a firm texture and smoothness, providing a delicious mouthfeel. The bonito sashimi was straw-grilled, giving it a nice aroma and a tender, high-quality taste. The balance of the chilled soup, crunchy white negi and mizuna added to the refreshing quality of the dish. It was a fantastic cold ramen experience.

I visited this place for the first time for lunch on a regular day. I arrived around 11:15 am and found the parking lot empty, so I parked and waited in the car for a while. The restaurant opened at 11:30 am, and I entered following the four people ahead of me. Since it was my first visit, I ordered the default "ramen". After about 15 minutes of waiting, the dish was served. The menu described the soup as a chicken white broth made mainly with chicken, pork bone, vegetables, and chicken bones, but the soup was a gentle, creamy broth that was slightly sweet and had a rich flavor. When I added some chili pepper from the table, the taste became even better. The homemade noodles were chewy and paired well with the soup. The rare chashu was tender and juicy, with a good level of meat flavor when chewed. The thick menma had a satisfying crunchy texture and went beyond being just a side dish. The crispy white leeks, shredded red pepper, and sprinkled basil also served as good accents, playing a solid role in composing the flavors of the dish. I couldn't leave any of the delicious soup behind and finished every drop. I had a very satisfying bowl of ramen. It's no wonder this place is highly rated in Kyoto's competitive ramen scene. The restaurant, with only counter seats, had a calm atmosphere, and the refreshing cold green tea was a nice touch, especially in this season. They also had parking space for three cars, which was very convenient. I would love to try their tsukemen next time, as well as their limited-time menu. Thank you for the wonderful meal!

Yes, it's ramen time! "Katsura Samurai Ramen" offers "Bonito Cold Ramen for 1,100 yen," "Boiled Egg for 100 yen," and "Extra Bamboo Shoots for 150 yen." The hot weather has been relentless lately, making it the perfect time to crave delicious cold ramen. That's why I headed to "Katsura Samurai Ramen" in Nishikyo, Kyoto. They serve a limited quantity of "Cold Bonito Ramen" topped with bonito sashimi, which I really wanted to try. Luckily, I managed to get it just in time! As I sat down, they started demonstrating the grilling of bonito right in front of me! The straw they used was actually wheat straw grown on their own farm. After a short wait, my bowl arrived. [Visual] The appearance of the ramen, with the bonito sashimi, got me super excited! [Soup] First, I tried the soup... so delicious! The cold fish broth, made 100% from fish, was a perfect way to cool down my overheated body. [Noodles] The noodles were homemade flat noodles made from 100% Kyoto wheat, and they were fantastic in flavor, texture, and taste. [Toppings] The bonito sashimi was absolutely amazing! It was so delicious that it made me smile with every bite! And of course, Katsura Samurai Ramen is known for their caramelized bamboo shoots, which were outstanding! Getting extra was definitely the right choice! I finished every last bite and every last drop. It's a must-try limited dish. Since it's limited in quantity, I recommend visiting early to enjoy it!

I visited Ramen Tsurumusha in Nishioji this month and tried their chashu ramen and seared chashu rice bowl. The chicken white broth soup has a gentle flavor with added clams and corn, giving it a seafood aroma. It was my first time trying a ramen shop with such a gentle taste in a chicken white broth base soup.

I visited with my colleague because they had a limited menu available. The bonito cold ramen was delicious, with the bonito being carefully roasted over straw, giving it a unique flavor. The soup had a hint of straw aroma, and the noodles were firm and delicious. It was the best!

I often use it for lunch. The soup is amazing. I ordered the Char Siu Ramen. The Char Siu in the Char Siu Ramen, Menma, and beer will make you full. It's less crowded at night, so there may be some waiting time, but it's inevitable.

Located in the transforming town of Nishii, this place offers Tsukemen and a small size of seared chashu bowl for 1,220 yen. It's convenient to have parking space for three cars. I decided to challenge the Tsukemen for the first time today. The chewy noodles were just right, not too thick, and went down smoothly. I also enjoyed the two slices of their delicious chashu. Another day of culinary bliss. Thank you for the meal.

I ordered the ramen for 890 yen. It has smooth medium-thick noodles and unique rare chashu. The soup is light and creamy with a refined taste. Personally, I wished the soup had a bit more punch, so I would like to try the seafood-style ramen next time if I have the chance.

During lunchtime on weekdays, the place was almost full. Since I was alone, I was able to get in without waiting. I ordered the ramen and the weekday limited mini chashu rice bowl. I had been wanting to try the chashu bowl based on reviews, so I was glad they had a mini size available. It's a good size for those who don't eat much. The soup had a sweetness from the white chicken broth and was really delicious. I finished the soup completely because it was so good.

I stayed overnight in Kyoto on a business trip and went out to find dinner. I wandered around and found a place in Nishiiin where I could eat tsukemen. I remembered that the ramen I had last time was delicious, so I had high expectations for the tsukemen. The noodles were delicious. It was a place known for its tasty chashu. Come to think of it, I don't remember the ramen at all, but I think I should have had the ramen instead.

Ramen Tsurumusha is a ramen shop located about a 5-minute walk from Hankyu Nishinomiya Station in Kyoto! The soup is made from chicken broth and is gentle yet rich and very delicious ☺️ In addition to ramen, they also have tsukemen and tantanmen, so I want to visit again and again! ✨

Located in the bustling Nishijin area, Tsurumusha is a ramen restaurant that aims to provide safe and delicious ramen for the whole family. They use natural ingredients and make their noodles in-house using a blend of Kyoto wheat and Hokkaido wheat. Their signature chashu ramen features a rich chicken broth with tender chashu and carefully prepared toppings like marinated eggs and bamboo shoots. During the summer, they offer a limited-time double tantanmen with a flavorful chicken broth base and a spicy meat miso topping. The cozy interior with a wooden counter seating arrangement creates a welcoming atmosphere for solo diners as well. Tsurumusha also offers takeout and delivery options, making it a convenient choice for enjoying their hearty and delicious ramen.

I have visited nearly 300 ramen shops, but there is not a single one that has a similar taste to others. This ramen shop stands out with its originality, without trying too hard to be different. They use a light chicken-based broth with a hint of seafood and rock salt, along with basil for a western touch. The homemade noodles are perfectly cooked and blend well with the soup. The menma is thick and flavorful without any fishy smell. The tender rare chashu has just the right amount of seasoning. They even serve a perfectly cooked half-boiled egg with the regular order. The crispy texture of the leeks and shredded chili pepper adds a beautiful visual and taste accent. The leeks used here are different, possibly soaked in water to reduce spiciness or selected for a mild flavor. The attention to detail and effort put into each component is impressive. Despite the recent price hikes, this shop in Kyoto manages to keep the price at 890 yen, which is incredibly fair considering the quality. They even offer free parking for up to 3 cars. I just had lunch there, but I'm already thinking about when I can go back next.笑笑

I recently visited a ramen shop I frequent, where I have tried all the menu items. Today, I had the summer limited edition Double Tantanmen, with a slowly building spiciness and a rich soup. I topped it off with chashu, making it quite luxurious. I added extra spice halfway through for a flavor change. It was a delicious meal.

I found out that there is a delicious chicken white broth ramen restaurant near Nishin station on the Hankyu Kyoto line, so I went to visit. The restaurant is called Ramen Tsurumusha, located a short walk from Nishin station. It stood out from the outside with rows of chairs, indicating its popularity. I managed to get a seat just in time, but soon a line formed, confirming its popularity. The interior was very clean and the fact that they served hojicha instead of water was a nice touch. They had three types of flavoring sauces on the table for customization. You order directly instead of using a ticket machine. The menu had a lot of information about the restaurant's commitment, and the name "Tsurumusha" was chosen to convey the desire for customers to enjoy the ramen smoothly and heartily. I ordered the most popular cha-shu ramen with a seasoned egg. It was made with Omi chicken as the main ingredient, simmered with chicken bones, pork bones, and vegetables to create a rich chicken white broth soup with the aroma of clams. The soup had a deep and gentle flavor, created by carefully layering the tastes of various seafood ingredients. It is the most popular menu, ordered by about 70% of customers, and I was sure it would be delicious. The cha-shu ramen that arrived was luxurious, with large rare cha-shu slices arranged like flowers on the edge of the bowl. It also had green onions, white leeks, shredded chili peppers, a fully ripe seasoned egg, and it was very luxurious. The soup was incredibly delicious, made with chicken white broth but enhanced with pork bones and vegetables to create a complex flavor. The vegetables floating in the soup added a vibrant green color and enhanced the deliciousness. The noodles were slightly thick curly noodles made with homemade flour from Kyoto and Hokkaido, very smooth and with a good bite, perfect for the soup. The rare cha-shu had little fat, was thick and satisfying to eat. The contrast between the rare and cooked parts was enjoyable. The fully ripe bamboo shoots were very large and soft, with a flavorful taste that showed the effort put into making them over 4 days. The seasoned egg had a vibrant yellow color from using eggs from Kyoto Nantan, with a rich and just right flavor that was a great addition to the ramen. I tried the flavoring sauces, and both the black pepper and fried garlic were delicious, but the fried garlic was exceptionally good. It was flavored with garlic and soy sauce, and it paired perfectly with the ramen soup. Overall, it was incredibly delicious, and I understand why there is always a line. With the assurance of the delicious chicken white broth, I am now confident that the other Japanese-style ramen at the restaurant will also be amazing, so I plan to try them next. I am also looking forward to trying the seasonal limited Kyoto wheat bonito cold ramen, which I believe will be delicious in the upcoming season. I am happy to have discovered such a wonderful restaurant.

This time, I tried a limited-time ramen at the popular ramen shop Tsurumusha in Nishikyo. I used to visit this ramen shop often during my student days and when I lived in Nishikyo, and I usually had the chashu ramen. But this time, I tried the summer limited-time menu: Katsuobushi cold ramen with Kyoto wheat for 1,100 yen. The noodles are made with 100% Kyoto wheat, giving them a firm texture, and they go really well with the cold broth. The katsuobushi tataki, which replaces the chashu, is also excellent. On a hot day, there's no doubt that these noodles will hit the spot. Tsurumusha often offers seasonal limited-time menus, so I'm looking forward to trying their other dishes as well.