I went to the restaurant. It used to have a different name in the past. This time, I had pasta for lunch. First, I was served a broth. I requested it with bonito flakes. The broth was packed with the umami of bonito. It was incredibly delicious. I was looking forward to the next dishes. I had the pasta. It was delicious. It went perfectly with ingredients like mountain wasabi and olive oil. The aroma of wheat was amazing. It was quite lightly seasoned, but the natural flavor was so strong that I was very satisfied. Delicious. Delicious. As I was leaving, the owner asked me how I found out about this place. I honestly said that I had been here before and that's why I came. However, it seemed like the owner had bad memories from the past and gave me a very unpleasant look. Until then, they had been friendly towards me, but after that, they didn't talk to me much. It was sad. I won't mention that I had been there before again. Thank you for the meal.

Kyoto: ★★★☆☆ No Tabelog rating [A shop that wants to spread the culture of dashi. A shop where dashi is the main focus, and dislikes being called a ramen shop. Recently reopened. The shop seems to mainly sell dashi as a standalone product rather than for dining. The strong desire to preserve the culture of dashi in Japan was evident. I ordered the 1800 yen course for lunch, which included a Welcome Dashi, Dashi and pasta, and a warm dashi to finish. The seasoning was mostly dashi with very little salt used, showing a strong dedication to quality. According to the owner, the harvest of kombu is decreasing year by year, and the dashi culture is facing a crisis! #KansaiGourmet #KyotoGourmet #Dashi #Pasta #Unprocessed #Japan #Happy #Food

On the second day of my visit to Kyoto on Sunday, I went to Ichijoji area. Ichijoji is a fierce battleground for Kyoto ramen, with famous shops like Tenkaippin competing, but the purpose of today was not ramen! (Although I mistakenly thought it was ramen until halfway through...) The place I visited was "Odashi & Wheat isao." It seems that this shop used to provide ramen with a focus on Japanese-style dashi at a different location, but with the relocation, the menu has been completely revamped! Now they seem to operate with only one menu item. [Lunch] 1,800 yen - Hand-shaved bonito flakes - Mountain wasabi soy sauce pickles & spring onions - Olive oil - Dashi to drink in a small cup - Daily wheat fresh pasta - Rice for the finish First, you are served with hand-shaved bonito flakes, mountain wasabi soy sauce pickles & spring onions, olive oil, and a small cup. When the dashi is served, the owner explains and asks you to drink the dashi with the hand-shaved bonito flakes while waiting. The mountain wasabi soy sauce pickles and spring onions are also used later for the pasta and rice, so be careful not to eat too much. Pour the dashi into the small cup and take a sip... Amazing! I mean, I had some expectations, but the taste exceeded them! The hand-shaved bonito flakes are also delicious. If there hadn't been an explanation, I might have drunk it all at once, so caution is necessary. Next, you are served with the daily wheat fresh pasta! It has already been soaked in the dashi. The owner explains and suggests you try it as it is first! Then with the spring onions, and then with the mountain wasabi soy sauce pickles. Follow the owner's instructions and proceed in order. First, try the pasta as it is. It's like a Japanese-style soup spaghetti without any ingredients, so you can directly taste the dashi. It's delicious. Next, try it with the spring onions. The hint of spiciness is nice. And when you try it with the mountain wasabi soy sauce pickles, it's also delicious. Then, the hand-shaved bonito flakes are added. With just this fresh pasta, there are four ways to eat it, and it expands even more when you add condiments. Next is the rice for the finish. Is this barley rice? Top it with the hand-shaved bonito flakes, mountain wasabi soy sauce pickles, and spring onions, and enjoy each bite. The mountain wasabi soy sauce pickles also go well with the rice. Finally, pour the dashi over it for ochazuke! Since the dashi is delicious, it's only natural that the ochazuke is also tasty. Finish by pouring it smoothly. It's not particularly voluminous. However, you can confirm the importance of dashi, and the essence of Japanese cuisine, through this experience, right? You can feel that no matter how delicious a dish is, its foundation lies in the dashi. Thank you for the meal!

I was thinking of pulling out photos from when I visited before and writing a comment, but it seems that the concept has changed, so it may not be helpful. The restaurant used to focus on various fish-based broths and highlighting the aroma of wheat. Customers could choose from three types of broths and the noodles had a high-quality pasta texture that was satisfying to bite into. The atmosphere inside the restaurant was elegant and had a sense of tension (lol). I was planning on visiting again, but if the concept has changed, I am even more excited to see what it has become. Looking forward to it!

First visit. This is not ramen. It's a new style of food. Amazing, the broth and noodles. I often see people saying, "I want to put this broth in a water bottle and take it home," but I want them to drink this. Seriously, it makes you think that way.

At Isao in Ichijoji, Sakyo-ku, Kyoto (Eizan Electric Railway), they serve a delicious lunch set with natural sparkling water, kombu seaweed, dried baby sardines, and bonito flakes in a drinkable broth. The dish includes fresh pasta topped with bonito flakes, green onions, wasabi soy sauce, and rice. The meal ends with a flavorful tea rice porridge. Enjoy the unique flavors and textures of the pasta and toppings at this cozy spot in Kyoto.

When I heard about Ichijoji, I thought it was famous for ramen, so I decided to go eat ramen at "Odashi&Wheatisao" (thinking it was a ramen shop). When I entered the restaurant and sat down, I was surprised to see the menu prices were high! I had thought it was a ramen shop, but then I realized it was actually a pasta restaurant. Nevertheless, since I was already seated, I couldn't leave, so I ordered the usual lunch set for ¥1800. First, freshly shaved bonito flakes and tuna flakes with condiments were served. The aroma was amazing! The specialty here is the dashi made with natural carbonated water, kombu, dried sardines, and tuna flakes. It is seasoned only with salt. First, I tasted the dashi alone in a small cup. The aroma and gentle flavor were delicious. The pasta was served with the dashi poured over it along with the condiments. It tasted more like soba than regular pasta, with a Japanese twist that was really tasty. The rice was also served with condiments and bonito flakes, topped with the dashi. It was so delicious. I was initially in the mood for ramen, so I was a bit surprised by the prices, but I left the restaurant feeling very satisfied. It was delicious. Thank you for the meal.

A shop with a gentle warmth that makes you involuntarily exclaim, "Ah, delicious." They serve dishes with a delicious broth and wheat that circulates through your body. They are only open for lunch and have limited seating, so it's recommended to arrive early. The homemade wheat noodles and broth complement each other well, but the real standout is the high quality of their ochazuke.

This place is not about ramen, but about enjoying the taste of wheat in fresh pasta. It's a shop where you can enjoy the broth. The broth is very flavorful, and the pasta is full of wheat flavor. They top it with sprouts, green onions, freshly shaved bonito flakes, and you can also pour the broth over brown rice for a delicious ochazuke finish. The broth is light and tasty, but with a strong broth flavor, I started to get a little tired of it, so I wish I had ordered the oven-baked pork belly instead.

The shop that used to be called Isao has been completely renovated, removing any ramen shop vibes. It is located in Ichijoji, right in front of the Tenkaippin main store, down a small alley. The Chinese restaurant Shukka is also in the same building. This place only serves breakfast and lunch, not open for dinner. They also offer dashi for takeout, which is quite interesting - dashi to go. It might be healthier than coffee. The interior of the shop looks like a stylish cottage in the mountains. For breakfast, they offer dashi noodles and rice with bonito flakes. You can order them as a set or separately. The noodles are probably made from domestically grown wheat without kansui. The natural dashi, made without any additives, has a subtle flavor that slowly grows on you. Freshly ground pepper adds a nice kick on top. It's not very salty, so it may not be suitable for those who prefer strong flavors. The rice options include bonito flakes and egg rice, and maguro (tuna) flakes and olive oil rice. Personally, I recommend the maguro flakes. It's not as common as bonito flakes and has a mild, less distinctive taste. The maguro flakes are served separately, so you can add them to your noodles to enhance the umami. They also provide salt and soy sauce pickled with mountain wasabi, but I suggest using the mountain wasabi sparingly as it can be overpowering. If you want to enjoy a shop in Kyoto that specializes in natural dashi, this is the place for you. However, the prices have gone up significantly, making it a bit more upscale. It seems like they tried to move away from the ramen feel and create their own style, but being in Ichijoji, it might still be associated with ramen shops.

Basically, they only offered lunch sets, with options for additional dishes like rolled omelette or extra servings. The sets were a bit pricey, which might be why the place was not crowded. Across the street, Tenka Ippin had a long line. Their soup and flat noodles were incredibly delicious.

Onejoji is a restaurant with a focus on dashi broth dishes, all of which are at a high level of traditional Japanese cuisine. I didn't take any photos, but the rice was also delicious. Perhaps because Kyoto University of Arts is nearby, there are many reasonably priced and tasty restaurants in the Onejoji area. ❤️

Today, I saw a notice that the shop will be closing on March 6th, so I wanted to report it. I also checked on Instagram to confirm. This shop is known for its focus on quality ingredients and wheat, so for those who are interested in ingredients and cooking methods, I recommend visiting before it closes. I visited once before the renovation, and it may be a bit different now. It was a very tense atmosphere in the shop, where the customers and the owner communicated through the broth, almost like a dialogue. The combination of carefully selected ingredients and how it affects the taste, and how customers perceive the owner's research results, created an interesting tension in the shop. Although the shop was a bit intimidating for my family who just wanted to eat delicious udon, I believe that such shops are important. Thank you to the owner of the shop.

★Top 100 Ramen Shops in Western Japan 2017★