On my way to Kinkaku-ji during my trip to Kyoto, I came across a shop called "Chaban-ji" and decided to stop by. The building had a quaint charm, with the atmosphere of an old folk house that had been renovated. There was also a garden, adding to the Kyoto vibe. From the photos, it looked like they served Chinese soba, but it turned out to be Sichuan cuisine. It was likely prepared by Chinese chefs, as it was very authentic. The flavors had an Asian twist that didn't feel like typical Japanese cuisine, with attention to detail in ingredients like Sichuan pepper. It had a bit of a spicy kick, which I managed to handle even though I usually don't eat spicy food. "Chaban-ji" offers a taste of foreign cuisine while in Kyoto, so if you ever visit Kinkaku-ji, I recommend stopping by. Thank you for the meal!

The Sichuan beef noodle dish, made by a Sichuan native who blends over 20 types of spices, is available in regular or large sizes. The restaurant has an open and spacious atmosphere with a traditional townhouse feel. Despite expecting it to be spicy, the dish was surprisingly easy to eat with a good amount of spices, making it deliciously spicy. It seems that the dish was not specifically tailored for Japanese taste. When I visited, the restaurant was near the Golden Pavilion, so there were mostly foreigners and school trip students. The staff, particularly a friendly woman who was fluent in English and Korean, was efficient and welcoming. Thank you, it was a delicious meal.

The restaurant with a sign that caught my eye, prominently displaying "Sichuan Beef Noodles". The menu offers only one item, "Beef Noodles" for 1000 yen (1500 yen for a large serving). The bowl that arrived had neatly folded noodles in a soy-colored rich soup, along with tender chunks of beef. The aroma of various spices blended in the soup entices the appetite. Despite its intense appearance, the soup is well-balanced with a delicious combination of richness and fragrance. The unique flavor seems addictive. Appearance = 4, Soup = 4, Noodles = 3, Service = 4, Value for money = 3.

Sichuan Beef Noodle Specialty Shop Chabanji (Kyoto City, Kyoto Prefecture) ▲ The owner, originally from Sichuan, opened this shop in a renovated machiya near the Golden Pavilion in December 2022. Date. '23.6.28⁡ Standard ¥1000⁡ ■Soup Light ☆☆☆★★ Rich beef broth with a clear umami flavor, layered with a generous amount of oil and a variety of fragrant spices, creating a smooth and slightly sweet taste. ■Noodles Thin ★☆☆☆☆ Thick, smooth noodles with a firm texture and a good bite due to low water content, allowing the flavor to come through well. ‪□Toppings‬ ・Beef tendons Tender and soft meat with a flavorful seasoning that enhances the umami of the meat, with a gentle and spicy flavor. ・Green onions ⁡◇Tora Report◇ The soup, with its stimulating flavors of chili oil and Sichuan pepper, complements the noodles well, clearly conveying the umami flavor. This Sichuan beef noodle dish strikes a balance between spiciness and umami, offering a delicious experience! ⁡#Chabanji #SichuanBeefNoodles #SichuanRamen #BeefNoodles #KyotoRamen #KyotoGourmet #Ramen #Noodles #RamenNoodles #RamenClub #NoodleLover #RamenLover #GoldenPavilion #JapaneseFoods #FoodPorn #Yummy #Gourmet ⁡@NoTennoTora ●Instagram ●Twitter ●YouTube ●Livedoor Blog ●Ameba Blog ●Sarah's Ramen Reviews available.

You can enjoy authentic Sichuan-style noodles near Kinkaku-ji Temple. The restaurant is located in a traditional townhouse with a high-quality atmosphere. The menu consists of only Sichuan beef noodles. The owner, who has honed their skills in China, imports secret spices and blends them uniquely. The soup is spicy with a rich flavor, and the tender beef is delicious.

I was a little curious. The shop near Kinkaku-ji✨ has a Kyoto-style appearance, and the Sichuan beef noodles look too stylish. The menu has two sizes, regular and large. This time, I ordered the regular size. The taste is like Sichuan-spiced beef noodles! There was plenty of well-cooked meat on top, and it was very delicious( ´∀｀)

I found out about a Sichuan beef noodle specialty shop that opened on December 25th, so I drove there after work and arrived just before closing time at around 8:00 PM. Sitting at the counter, I saw the menu written on a wooden board, with only two options available: "Sichuan Beef Noodle Regular" (1,000 yen) and "Sichuan Beef Noodle Large" (1,500 yen), where the large size means the noodles, soup, and beef tendons are all 1.5 times larger. A bowl was brought to me with beef tendons and chopped green onions on top, and the bright red soup emitted a spicy and numbing aroma. Tasting the soup, it wasn't as spicy as it looked, with a mild balance of spiciness and numbing sensation, thanks to 20 different spices used, giving a rich aroma of Chinese spices that enhanced the flavorful beef broth. The noodles were slightly soft and thin, cooked to perfection to absorb the soup's flavor and coated with a silky texture. The domestic black wagyu beef tendons were simmered until tender, with a rich and savory taste that was further enhanced by the spices. It was a delicious Sichuan beef noodle dish that seemed tailored to Japanese taste preferences while still maintaining an authentic flavor.

The menu at this noodle shop is extremely simple, with only two options available and no drink choices. The shop, likely renovated from an old traditional house, has a mix of old and new elements that give it a stylish feel. However, I am in no position to judge what is stylish. I waited outside for a while before being seated, but the wait was not too long. The seating is limited, and it seems like the shop operates with just one staff member, so there may be a wait when it gets busy. I ordered the regular size noodle dish and that's all. The noodles that came out were slightly firm and seemed to stick together a bit when trying to separate them. They were thin and straight. First, I tried the soup. It had a familiar Chinese cuisine aroma, likely from star anise. I'm not a fan of star anise, five-spice powder, or cilantro, but the aroma here was not overpowering. The spiciness was just enough to give a little kick, suitable for most people, but those who are not good with spicy food might want to avoid it. Now, the beef. I've heard that the beef in beef noodles is very tender, and this was my first time trying it. It was indeed very tender and flavorful. Overall, the dish had a well-balanced taste that would appeal to Japanese preferences. It seemed like a refined version of what you might find in China. I had watched a Taiwanese food YouTuber talk about beef noodles, so I was somewhat prepared. They mentioned that beef noodles are a unique genre, not exactly ramen or udon. The key to good beef noodles is the balance between noodles, soup, and beef, along with the ability to keep you interested until the last bite. Beef noodles originated in mainland China, but in Taiwan, they are less spicy with more soy sauce-based soups (though there are also salt-based options). This shop served Sichuan-style beef noodles, slightly spicy but not as fiery as what you might find in Chengdu. The shop owner seemed to be Chinese. When I visited, most customers were foreigners, with only a few Japanese customers. Some people mentioned they were from Taiwan or Finland. It seems like tourism is starting to pick up again, and Kyoto is slowly regaining its vitality. Well, that's enough unrelated talk for a restaurant review!

Polite service. The dish is flavorful with spices, perfect for those who love mixed noodles. However, the noodles were a bit clumped together and hard in some parts. The toppings were only beef and green onions, but the simplicity was delicious.

It is a grand building near the Golden Pavilion Temple, but the inside looks like a stylish cafe. I had Sichuan beef noodles. The menu was simple, but the soup and beef had a good aroma and tasted delicious.

It is a Sichuan beef noodle specialty store, with a simple and straightforward menu offering only regular and large portions of noodles.

The appearance, soup, and beef tendon were very good, but the noodles were stuck together in a clump inside the bowl, making it hard and not resembling ramen. It was a very disappointing ramen.