I arrived at the restaurant by car after 11:30, and there were already many customers waiting in line. I had purchased a ticket for the "special salt ramen" (1,250 yen) in advance and waited in the waiting area for about an hour. When I entered the restaurant, I sat at the counter and my ramen was served in about 5 minutes. The bowl was topped with chashu, seasoned egg, bamboo shoots, seaweed, and green onions. The soup was a clear chicken-based broth with a rich flavor of whole chicken, and hints of clam and seafood umami. The saltiness was just right, and the generous amount of chicken oil added depth to the broth. The noodles were thin and smooth, made with whole wheat flour, and had a great texture and flavor that paired well with the soup. The seasoned egg was runny, and there were two types of chashu - one with a strong pork flavor, and the other was tender and melted in the mouth. Although the restaurant moved from Aichi Prefecture, I was delighted to find such delicious ramen. It may be difficult to visit without a car or bike, but I believe it is worth the effort to visit this restaurant.

A new ramen restaurant called "Appare-ya" opened in Joyo City. I arrived at 10:45 on a holiday and there were 4 customers ahead of me. When the restaurant first opened, there were 14 customers. I bought my meal ticket at the entrance ticket machine and waited for about 8 minutes before my food was served. I ordered the special salt ramen for 1250 yen. The soup has a base of seafood flavors and is very gentle in taste, with a texture that reminds me of udon or soba broth. The noodles were smooth and delicious. The chashu pork and egg were of high quality and the overall finish of the dish did not seem like it was from a new restaurant.

The popular new restaurant in Kyoto, which initially had a limited menu when it first opened, has introduced a new menu item. I revisited the restaurant and ordered the limited "Special Kiramu White Broth Ramen." The smooth and creamy white broth is rich in flavor from chicken and seafood. The homemade noodles are still of high quality with a nice chewy texture. The way they bring out the seafood flavor is excellent and suits my taste very well. The meat is also delicious.

I visited Ramenya Kirakumu, which opened at the end of last month. The owner, originally from Muteppo, has moved the shop to Chita Peninsula. I ordered the Special Salt Ramen (1250 yen including tax). You purchase a ticket from the vending machine and hand it to the staff. The ramen was served quite quickly after ordering. The presentation was beautiful, with a well-balanced soup made from clams, seafood, and chicken broth. Personally, I found the flavor a bit light, but it was within an acceptable range. The homemade thin noodles were made from whole wheat flour and paired well with the soup. The char siu, made from pork shoulder and belly, was flavorful and delicious. The menma was thick, and the flavored egg was average. The soup was a bit light for my taste, so I adjusted it with black pepper, yuzu pepper, and black pepper on the table. Overall, it was delicious, but I think it could be even better with a bit more saltiness and depth of flavor. After leaving, I noticed a line forming despite it being a weekday. They only open for lunch, so I recommend visiting early.

In August 2023, on a weekday afternoon visit, I arrived an hour before the opening time. There were no customers waiting. I parked my bike and waited at the covered outdoor seating area. After about 10 customers arrived, it was time to enter the restaurant. I purchased the special salt ramen from the ticket machine and sat at the furthest counter seat. The interior of the restaurant was clean and had a traditional Japanese feel. It was a small shop, reminiscent of Tenichi's Asamidai store. The place was already full, but after a short wait, my ramen arrived. The ramen had a salt-clear broth with two slices of pork belly and three slices of rare roast pork, along with a seasoned egg, bamboo shoots, three sheets of seaweed, and chopped green onions on top. The soup had a deep umami flavor from seafood and chicken broth, with hints of clam, kelp, and dried fish. The noodles were thin and straight, made with whole wheat flour, and had a chewy texture that paired well with the soup. The pork belly and roast pork were both tender and well-seasoned, and the seasoned egg was perfectly soft-boiled. I enjoyed adding some black shichimi pepper and yuzu shichimi pepper for extra flavor. Overall, it was a delicious meal, and I finished every last drop of the soup. Despite not seeming reckless, the light and tasty flavor of the ramen was very satisfying. Thank you for the wonderful meal!

I have passed by this traditional Japanese building a few times on my way to and from golf outside of business hours, and it caught my attention so I decided to visit. I remember it used to be a set meal restaurant, but now it's Tenkaippin, which has relocated from Aichi Prefecture. I waited outside in the gazebo with 7 people from 3 groups. The roof and chairs were a relief in the scorching heat. I ordered the top menu item, "Salt Ramen," in the "special" size. The presentation was beautiful. First, I tried the soup. It had a clam flavor followed by fish and a hint of chicken broth. I checked the menu again and indeed saw the word "clam." Even with my unsophisticated palate, it was occasionally a good match. The homemade thin noodles were made with whole grain flour. I liked the sharp texture. The elegant soup and balance were excellent. The chashu was special, so it had 2 slices of pork shoulder → 3 slices, and 2 slices of pork belly which are not included in the regular option, for a total of 5 slices. The pork belly had a particularly strong umami flavor and was outstanding, so it should definitely be the special option. The large bamboo shoots had a firm texture and a strong flavor. The seasoned egg was firm in texture but had a mild flavor. You can adjust the taste with the black seven spice, yuzu seven spice, and black pepper on the table. It was incredibly delicious.

"Soy Sauce Ramen" for 900 yen. A restaurant that had been operating in Aichi Prefecture for 5 years has now opened in Uji. I arrived around 10:40 before the opening and there were already cars in the parking space. There were over 10 people waiting in the waiting area in front of the entrance. I purchased a meal ticket and sat at the back of the counter. The restaurant seemed to be in an old house or a renovated traditional building. Although the menu seemed to recommend salt ramen, I ordered the "Soy Sauce Ramen" this time. The bowl arrived promptly with two slices of pork, bamboo shoots, green onions, and seaweed. The soup had a nice soy sauce color with a moderate amount of oil. Let's dig in! First, the soup... It was a blend of chicken broth with seafood flavors like kombu and dried fish, where the seafood flavor came first followed by the richness of the chicken. The soy sauce was subtle, allowing the broth's flavor to shine. It was light but not lacking in flavor, a delicious broth. The noodles were medium-thin, firm and chewy, complementing the soup well. The pork slices were thinly cut and flavorful. They added a nice touch to the dish without making it heavy. Even though it was a new location, the bowl seemed to be perfected already due to the relocation. I look forward to trying the salt ramen on my next visit. Thank you for the meal!"

I visited a new restaurant that just opened this month with a pre-existing interior. I ordered the Ajitama Shio Ramen for 1050 yen and added a small serving of rice because the portion was not enough. The taste was a light chicken-based salt flavor. The noodles were medium thickness and seemed to contain buckwheat flour. The parking lot can accommodate up to 20 cars, but I was surprised by the sudden influx of customers around 1 pm.

After logging in and checking the timeline for the first time in 4 days (lol), I visited a new restaurant that caught my attention at the end of July, "Menya Kiramu" in Uji Taharamachi. The parking lot can accommodate 2-3 cars. The restaurant is located in a renovated old Japanese house with a traditional atmosphere. - Arrival time: 11:25 AM - Crowd level: 50% I ordered the Shoyu Ramen with flavored egg. The presentation was very luxurious, with 3 slices of pork, thick bamboo shoots, seaweed, and a flavored egg as the default toppings. The clear soup was very clean and delicious. The base seemed to be chicken with a hint of clam or shellfish flavor, creating a delicate and rich broth. The noodles, which seemed to be homemade with a high water content, had a smooth and refreshing texture that paired perfectly with the gentle soup. Each topping played its role perfectly in the light yet flavorful bowl. The pork was full of meaty flavor, the thick bamboo shoots added a slightly sweet touch, and the flavored egg had a rich and creamy yolk. Overall, it was a satisfying and delicious bowl of ramen. Although the journey on my motorcycle was over 40 kilometers one way (lol), it was worth it. Thank you for the meal. Now, I will go and enjoy the challenging roads ahead (lol).

I visited a new restaurant that serves delicious salt ramen and enjoyed their special salt ramen for 1250 yen. It was so tasty that I finished it all. I think next time I will add green onions as a topping because it goes really well with the ramen and tastes delicious.

I revisited the new popular store! The owner became independent in Aichi prefecture after reckless training, and opened a new store back in their hometown on July 29, 2023! The store offers a hybrid of their reckless style and what they learned at a serious noodle training school. Even near closing time, the store was almost full. It seems like the opening boom is still going strong. I ordered the "Special Soy Sauce Ramen" with a thick chicken and seafood broth and a strong soy sauce flavor. The homemade noodles were chewy and slurp-worthy. The meat was also delicious! The subtle presence of shellfish at the end was a nice touch. I hope they will introduce tsukemen (dipping noodles) someday.

During the Obon holiday on a weekday, we arrived a little after 12 o'clock. This used to be the location of the famous Tenka Ippin. We were able to park in the parking lot without any trouble. There were 8 people waiting outside. There was a sign saying no representatives allowed and to buy food tickets first. The outdoor waiting area can seat about 10 people, but since it's in the mountains, you might get bitten by mosquitoes. We waited for about 10 minutes before entering the restaurant. The Special Salt Ramen costs 1,250 yen. It seems like they don't offer a larger noodle portion option. The interior of the restaurant is quite spacious with tables and a raised seating area. There were 5 staff members working diligently, including the owner. After being seated, we waited for about 20 minutes before our ramen was served. I added yuzu shichimi halfway through, which goes well with the salt ramen. The special chashu that comes with it is delicious. It's a place you have to make a special trip to, as it's located on Route 307 heading towards Shiga. I'd like to try the limited Chicken White Broth ramen next time, although it's not currently available. There was a message at the exit of the restaurant saying "Thank you for the meal" (^^)

Salt Ramen (Chicken + Seafood 900 yen) ★★★★ The soup is a chicken-based seafood salt flavor. The noodles are medium straight noodles. The toppings include shoulder loin chashu, chopped green onions, menma, and nori. This shop, located in Chita District, Aichi Prefecture, called "Menya Kirakumu," relocated to Uji Taharamachi in Kyoto Prefecture on July 29th. The soup combines chicken broth with clam, kombu, dried fish, and bonito broth, adding richness with a bit more chicken oil. They blend Tosa ten-nichi salt with sea salt, Ishigaki salt, and Mongolian rock salt, using dried seafood and clam to create a distinct salt sauce with a sharp and refreshing saltiness that enhances the umami of the chicken broth with a lingering seafood flavor. The noodles are made with homemade noodles that include whole wheat flour, offering a supple texture and a rich wheat flavor. The thick-cut chashu is moist and tender, allowing you to savor the deliciousness of the meat. You can enjoy different flavors by using the provided black shichimi, black pepper, and yuzu shichimi. The owner of this shop previously worked at "Muteppo" for five years before becoming independent in Aichi Prefecture and returning to open this shop. (Recommended for the soup and noodles) 2023.08.16 Menya Kirakumu [Main Menu] Salt Ramen: 900 yen Soy Sauce Ramen: 900 yen Kimura White Broth Ramen (limited to 20 servings): 1000 yen Special: +350 yen Ajitama (flavored egg): +150 yen

A new noodle shop opened in Ujidawara-cho, and I decided to go check it out after hearing about it from a colleague who lives in the town. When I arrived at the shop, I realized it was in the same location where Tenkaippin used to be, a place I had frequented in the past. I must have missed when it closed down. It was around 10:50 am on a weekday, but there were already 7 customers waiting for the shop to open. I checked the menu posted next to the entrance, and they offered three types of ramen: salt, soy sauce, and a limited edition white broth, although the white broth was not available at the moment. When the opening time arrived, everyone rushed inside the shop to escape the heat. I purchased a ticket for the "Ajitama Salt Ramen for 1050 yen" at the ticket machine inside the shop. The self-service water station was next to the ticket machine, so I grabbed a glass of water and headed to my seat. I found out that the shop had relocated from Aichi Prefecture to this location. I noticed some cars in the parking lot with license plates from the Tokai region. Perhaps they were customers who followed the shop here. After a short wait, the Ajitama Salt Ramen was served. The clear soup looked appetizing, and the taste of clam was prominent. The whole wheat thin straight noodles had a smooth and chewy texture, which was enjoyable. The yolk of the seasoned egg was rich and creamy, just the way it should be. Although the staff seemed a bit rushed, the overall service was polite and attentive. Despite it being a weekday, more customers kept coming in. It seems like noodle adventures in Ujidawara-cho will be fun. I look forward to trying the soy sauce ramen next time. Thank you for the meal.

Arrived on Sunday at 1:00 PM. There seems to be space for about 4 cars in the parking lot in front of the store. Purchased food tickets in advance (cash only) and waited outside for 20 minutes before entering. The owner and young female staff members moved briskly and energetically, creating a comfortable atmosphere. The "Salt Ramen 900 yen" may seem simple, but it's not easy to describe. It has a unique depth of flavor, a perfect consistency with the noodles, and the chashu is easy to eat without any unpleasant smell. If you're curious, I recommend visiting this place.

I heard that a popular restaurant from Aichi Prefecture has relocated to Uji-Tawara Town, so I came to visit right away. The building used to be the Tenkaippin Uji-Tawara branch, which had closed down before. I arrived around 2 pm on a weekday and luckily found a parking spot easily. The restaurant was about 70% full when I entered. I purchased a ticket for their most popular dish, the "Salt Ramen," at the ticket machine by the entrance, and was seated at the counter. After a 10-minute wait, my bowl arrived, featuring a clear and beautiful soup. The gentle and light salt ramen soup had a strong clam flavor. It was light but packed with umami, leaving me satisfied. The homemade noodles, made with wheat flour from Hokkaido, had a firm texture and chewiness, while still being smooth. The rare chashu was tender, juicy, and full of meaty flavor. The thick menma, marinated well, also had a strong presence. I enjoyed every drop of the delicious soup and finished the meal happily. The noodles were quite filling, providing a sense of satisfaction. It's impressive to see such a high-potential restaurant in this quiet countryside town of Uji-Tawara. I believe it's best to visit by car, and the restaurant has ample parking space. If the parking lot is full, it's okay to park at the nearby supermarket according to their social media. They even encourage you to do some shopping there. I look forward to trying their soy sauce ramen next time. Thank you for the delicious meal!

From the Chita area in Aichi Prefecture, a popular ramen shop has relocated to a new location. I tried their special salt ramen, which is a blend of chicken and seafood flavors. The deep umami taste danced on my tongue, and the noodles were smooth and had a great texture. The generous portion and two types of chashu were impressive. The location may not be the best, but this shop is sure to become another popular spot.

I finally made it to the trending new restaurant! The owner is daring and plans to open his own shop in 5 years in Chita Peninsula, Aichi Prefecture. He learned how to make noodles from the owner of the Michelin one-star "Gachi Men Dojo" Ueno branch. This super high-spec shop has now started a new chapter back in the hometown. It is located along route 307, a road that leads from Kyoto-Joyo to Shigaraki, serving as a shortcut to Shiga. The traffic volume is high. There are 12 parking spaces in front and next to the shop. There are chairs outside the entrance where about 9 people can wait (refer to the image). I ordered the "Special Salt Ramen". Although the owner comes from a daring background, he fell in love with clear broth while training at a daring Tokyo shop, and wanted to open his own shop with clear broth. The double soup made of chicken and seafood spreads a juicy umami flavor, paired with homemade noodles that provide a satisfying chewy texture. The meat is also incredibly delicious! The type of noodles is not commonly found in Kansai, making it really good. It's been a while since I had a full bowl of soup. This new restaurant is absolutely amazing! I will definitely come back!

Today, I visited a ramen restaurant in Uji-Tawara Town, Kyoto Prefecture. Kiramu Ramen, a popular ramen shop in Kyoto, is run by the same owner as the well-known "Muteppou" ramen shop. Originally located in Chita Peninsula, Aichi Prefecture, the shop relocated to Kyoto and opened on July 29, 2023. On the opening day, there was already a long line before the opening time. The menu offers two main types of ramen: "Salt Ramen" and "Soy Sauce Ramen," both priced at 900 yen with the option to add toppings. The "Salt Ramen," which has been the most popular since the Aichi shop, is highly recommended. After waiting for about 75 minutes due to the crowded opening day, I finally entered the restaurant. The interior had a calm atmosphere with a wood-based design. I ordered the "Special Salt Ramen," which is a deluxe version of the basic salt ramen. It came with pork belly chashu, pork shoulder chashu, green onions, bamboo shoots, seasoned egg, and seaweed. The soup was a combination of seafood and chicken broth, creating a unique clear broth. The noodles, made from wheat flour from Hokkaido, had a rich flavor. The pork belly chashu was tender and the pork shoulder chashu had a satisfying texture. The chopped green onions rolled up added a distinctive touch. Overall, I felt that the ramen had a unique and flavorful taste, with a focus on quality ingredients.

Simple yet with depth, delicious in one word!