The use of pheasant broth in the soup was unexpected, but it added a punch of flavor that was both elegant and bold, reminiscent of Kyoto. The soy sauce had a strong umami kick from the first sip, while the salt was light yet satisfying, making it hard to choose between the two. The toppings of yuba, meat, and boiled egg were all excellent!

I visited around 12:30, and this shop is a ramen restaurant that opened in May as a second brand on the same premises as "Oshokujidokoro Kintsuru". When I entered the shop, it was spacious and I sat at an empty table to look at the menu. There were ramen a la carte and set menus, and it seemed to be a system where you choose between salt or soy sauce after being provided with a small cup of soup in advance. This time, I decided to order the a la carte "Kiji Soba" (1,430 yen) with salt to better understand the taste of the soup. The bowl was served with only noodles and soup, and the toppings such as chashu, flavored egg, white leek, and yuba were arranged on a separate plate to be added later by oneself. The soup was made with a broth from Kiji (chicken), kombu, bonito flakes, scallops, dried shrimp, and other seafood ingredients, and it was quite light and had a gentle flavor with the unique aroma of Kiji. The saltiness was also mild. The noodles were boiled quite soft, with a loose texture, and they blended well with the soup. The finely chopped yuba had a Japanese flavor mixed with sansho pepper, the chashu was boiled Kiji meat seared to a crisp, and the flavored egg had a soft yolk with a light seasoning. Overall, it was a gentle and light-tasting salt ramen, so if you prefer a stronger flavor, soy sauce might be better.