This place is run by a former Japanese cuisine chef who is now in their fourth year of their second career. I tried the Kyoto-style soy sauce ramen. The soup, made from chicken and vegetables, has a subtle sweetness, with black pepper adding a nice touch at the end. The noodles had a lower water content compared to others I've tried, which may have been intentional. The menu is not just created and left as is, but is constantly maintained. The tender and flavorful chashu pork was exceptional, made with high-quality pork. The chashu rice bowl had a nice aroma of seven spice without much spiciness, and it was also excellent. I will definitely try other menu items next time.

Soy sauce ramen for 850 yen. Likes: - Delicious soup - Delicious noodles Eating ramen is a joy. When you eat ramen carefully, you can be satisfied with the soup and noodles. The soup has a nice sweetness and a good amount of pepper, which is quite different from what I usually have. The noodles are also delicious and satisfying to slurp. The chashu pork looked burnt on the outside, but surprisingly tasted good, especially the fatty part. The green onions were a bit too spicy for my liking. The menu is simple with only three choices: soy sauce, salt, and miso ramen, which I appreciate. The only downside was the hard-to-read side menu board by the entrance. The restaurant changes the source of their rice periodically, which is interesting. The service was average, but I did have a nice chat with a previous customer. Overall, it was a delicious meal. Thank you.

I still think that the salt ramen at this restaurant is the most delicious. The char siu, seared with a burner until the fat glistens, is excellent, and the fresh, crunchy negi is especially tasty this time of year. The soup, despite not having much added salt, has a good balance of saltiness from the broth, to the point where you could even eat it with white rice. The curly noodles have a chewy texture and are delicious as well. If they could make the noodles just a little firmer, it would be perfect for my taste. I believe this salt ramen falls into the category of being quite delicious. Thank you for the meal.

I finally got to visit a ramen shop that I couldn't go to because it was always crowded. I checked on Twitter to see if it was empty and visited. I was happy to see the friendly owner after a long time. I ordered the spicy miso ramen. According to the owner, it is a ramen with a fragrance and numbing spiciness from Japanese pepper and Sichuan pepper, perfect for the winter season. The chashu here is one of the best in Kyoto, with a flavor that I love, and the chashu grilled with a gas burner is very fragrant and juicy. I ended up ordering a chashu bowl as well. Although I usually prefer salt ramen, this ramen was also very delicious.

Salt ramen is delicious. However, there are some points to keep in mind. Even though it doesn't have salt added, towards the end there is a slight harshness. Not sure if it's the oil or the salt content. The flavor of the roasted pork is strong. Eating this makes the taste of the ramen blur. ← Save the roasted pork for last. Overall, you can feel the owner's dedication. The taste is delicate.

I experienced a mysterious sensation while eating ramen. The salt content was reduced to the extreme, yet it was delicious with just the umami flavor. I ordered the numbing miso ramen and TKG. Is this a ramen unique to Kyoto, a city known for its dashi culture? The chef's boundless cheerfulness also lifted my spirits. I definitely want to visit again when I go to Kyoto.

Kyoto-style soy sauce ramen for 790 yen with an additional 300 yen for extra meat. Located near Kyoto Imperial Palace, this shop uses two types of soy sauce from the Sawai Shoyu main store and a soup that brings out the umami of locally sourced vegetables. The noodles are special straight noodles. The owner is friendly and shows a strong dedication to their ramen. However, the taste is neither outstanding nor disappointing.

Today, I visited "Ichiiwan Kiyomasa" in Karasuma Imadegawa, which was featured in a certain magazine and I had always wanted to go. They are currently only open for lunch, so it's been hard to find the opportunity to visit. I'm thinking of ordering the salt ramen because it seems to have a strong seafood flavor. The owner mentioned that because Doshisha University is nearby, the plus one serving is quite large for students. But I'm in the mood for ramen rather than rice, so I'll have the "Extreme Salt Ramen with Plus One Serving" please. The owner runs the restaurant alone, but I arrived right at opening time, so I'm the first customer. The ramen has arrived. First, let's try the soup. The owner said it's salt ramen, but they hardly use salt, and I can taste a strong umami flavor from the bonito. They also use kombu, shiitake mushrooms, scallops, chicken, and pork. The owner, who likes to chat, mentioned that they also add ingredients like wolfberries and dried shrimp to enhance the sweetness of the ingredients. The noodles are medium water content curly noodles. The toppings are chicken chashu, pork chashu seared with a burner, and chopped green onions. The aroma of the seared pork chashu is really nice. The owner used to work at a Japanese restaurant and pays attention to the aroma as well. Thank you for the meal.

2022-20th Cup (4th Cup in February) ◎ Spicy Miso La Ramen @ Ichiwan Seimon Located at 407 Furukicho, Teranouchi-dori Shimmachi Higashi-iri, Kamigyo-ku, Kyoto City, Kyoto Prefecture. Nearest station: Imadegawa Station - 7 minutes walk. Closed on irregular days. For more information, check their Twitter account: https://twitter.com/IchiwanSEIEMON TP 3.33 (28 reviews) Kyoto Prefecture 313 Kyoto City 254 Kamigyo-ku 17 Visited on a Saturday afternoon in February 2022. This ramen shop is run by a culinary professional with over 40 years of experience. It opened in 2018. Arrived around 12 pm and there was only one customer before me. The interior has a cozy okonomiyaki restaurant vibe with a small number of seats at the spacious counter. The owner manages the shop alone. Recommended dish: Spicy Miso La Ramen for ¥850. The rich and complex soup is made from free-range chicken, bonito, kombu, and domestic vegetables, carefully calculated for extraction. The miso is a blend of traditional Shiramiso and Akamiso from Ishino, combined with spices, Yamada Seiyu's chili oil, and the flavorful fat of Kyoto's "Hiro" black-haired Wagyu beef. When I tried the ramen, it had a taste more reminiscent of mapo tofu noodles than miso ramen. The Chinese spices, including star anise and Sichuan peppercorns, added depth to the flavor. The hot oil kept the dish piping hot, perfect for a cold day. However, the oil's richness somewhat overshadowed the soup's umami. The noodles from Yamadaya Teiotsu are thin, with a cross-section of about 1.5x2mm, and had a subtle wheat flavor, possibly influenced by the oil. The toppings included chashu, green onions, and sesame seeds. The chashu, thickly sliced and braised in soy sauce before being seared, was made with Iganomochi pork, creating a delicious combination. Overall, a fantastic dish that pairs well with sake.

Extreme salt ramen with ginger and green onion boiled egg at Hitomi Kiyouemon This day was the annual Setsubun festival at Kitano Tenmangu Shrine for the past few years, and for lunch, we went to Hitomi Kiyouemon in Furukimachi, Kamigyo-ku. It was a nostalgic area for my second son, who happened to be with me that day, as it is near his alma mater, Doshisha University's Shinmachi Campus. (By the way, it seems that a different restaurant was here during his time as a student.) The menu is posted next to the entrance of the restaurant, and they use noodles from the long-established noodle shop, Teioku, in Kyoto. Teioku was the same as the noodles I had last year when I ate ayu ramen at Izumiya near the Nagara River in Kawaharamachi, Gifu. There are three types of noodle menus: soy sauce, salt, and miso. We ordered soy sauce for my second son, miso for my wife, and salt for me. The owner fluently introduced us to the topping menu that is also listed separately, and we decided to add the ginger and green onion boiled egg for an additional 200 yen. Soon, our bowls arrived. The salt ramen had a golden soup with grated sesame sprinkled on top, a true salt ramen. The miso ramen my wife ordered seemed to combine white miso and red miso, with the red miso dominating. The soup was delicious, with a base of Kyoto pure chicken bones combined with bonito, kelp, and other seafood, and seasoned with two types of natural salt and finished with wolfberry for an accent. It tasted a bit salty but was delicious. The noodles were Teioku's noodles, with a sharp regular thickness and a chewy, curly texture. They were different from Kyoto udon, with a firm and chewy texture. The chashu was extremely delicious, made from Iga no Mochi pork simmered in tea and seasoned with burnt soy sauce. It was a new and delightful flavor. The chicken thigh chashu was also juicy and tasty. The owner recommended the soft-boiled egg with ginger and green onion, a gentle and Kyoto-like delicacy. It was a delightful meal with a taste reminiscent of Kyoto. It was a ramen experience with a Kyoto-like flavor.

Arrived on January 9, 2021 (Sunday) at 10:50 AM. I was the first customer, with no other customers besides my wife. I ordered the "Spicy Miso Ramen with Green Onions and Ginger-flavored Soft-boiled Egg". The soup has a light miso flavor with a strong kick of spiciness. The noodles are medium-thin curly noodles, soft and chewy, blending well with the soup. The char siu was perfectly seasoned and torched just before serving, giving it an exquisite taste. The green onions and ginger-flavored soft-boiled egg, though a bit pricey at 200 yen, were worth it with their flavorful taste. The restaurant has a cozy atmosphere with a few counter and table seats, and a large monitor. The owner was friendly and made the experience enjoyable. Overall, the miso ramen had a spicy yet elegant flavor. Thank you for the meal!

There is a ramen shop near the university with a unique and friendly owner who provides great customer service. They offer three types of ramen: soy sauce, salt, and miso. I ordered the salt ramen called "Extreme Salt Ramen" for 850 yen. The soup was light and slightly unique in taste. It may be a hit or miss for some, but personally, I found it delicious. The ramen came with four slices of chashu, making it a good value for the price.

I visited the restaurant just after it opened at 11 am, and there were no other customers yet. I sat at the empty counter seat and looked at the menu. There were three types of ramen on the menu, and I had a hard time deciding, but I chose the Kyoto Shoyu Ramen (790 yen). When it was served, it came in a white bowl with chashu, chopped green onions, and a layer of oil on the surface of the soy sauce soup. When I tasted the soup, I could feel the umami of chicken and seafood, a hint of sweetness from the vegetables, and the aroma of soy sauce spreading in my mouth. The soup had a generous amount of oil, but it wasn't heavy and added depth to the richness of the soup. The noodles were straight noodles made by Taito, and I ordered them firm as I had heard they were slightly undercooked. The noodles had a smooth and chewy texture, with a good wheat flavor that blended well with the soup. The chashu was thickly sliced pork belly with a delicious seasoning that allowed me to enjoy the sweetness of the fat and the umami of the meat. This soy sauce ramen was delicious, allowing me to enjoy the umami of chicken, seafood, vegetables, and the richness of soy sauce. The shop is known for the unique personality of the owner, but I had a pleasant dining experience with very polite and cheerful service. I would like to visit again to try a different ramen.

The owner's personality has become the essence of the restaurant. While many people believe that the taste of the food is the most important aspect, in this restaurant, the owner's character adds a special flavor to the experience. The comforting and enjoyable meal helps relax the mind, allowing you to fully appreciate the deliciousness with both your heart and body. This was a wonderful restaurant where I truly felt this. On my first visit, I ordered soy sauce ramen and mixed rice. The soy sauce ramen had a unique soup cooked with vegetables. I believe the slight bitterness comes from the vegetables, creating a distinctive flavor that is delicious. The mixed rice was also delicious, with plenty of mushrooms. I would love to try the salt ramen next time. The staff at this restaurant is very friendly, and the ramen is delicious. It's a great restaurant, and I highly recommend it. If I had to mention one thing for improvement, it would be to address the issue of the tap water tasting a bit like chlorine. Other than that, everything is fantastic, so I hope they can fix that one thing. I will definitely go back.

I visited around 12 o'clock on Saturday, November 7, 2020. The restaurant was full so I had to wait outside for about 5 minutes. By the time I finished eating, it was empty inside. I visited today to try the soy sauce ramen, which completes all varieties. In terms of taste, this soy sauce ramen is probably the most ordinary. It's not bad, but it lacks a distinct flavor. It feels like it's carefully made, but it's just a matter of personal preference. Personally, I prefer the salt ramen.

I was intrigued by the limited edition tomato ramen that was being offered. The ramen looked very delicious. The chashu and noodles were tasty! The soup had a strong tomato flavor that was refreshing. Yes, it was delicious. It tasted great, but there was something that bothered me. I can't quite put my finger on it. It didn't hit the spot for me. Personally, I found it a bit too rich. It was rich but still refreshing. Maybe next time I'll try the salt ramen, which also looks delicious. Maybe I'll figure it out then? The owner seemed very kind, so I'll definitely go back again. Thank you for the meal!

[Date] January 9, 2019 (Wednesday) 8:16 PM [Ratings on Tabelog] 3.08 [Wait time] Inside the restaurant: 0 people [Service] The owner was very friendly and welcoming, creating a fun and lively atmosphere. The ramen was delicious, with a unique twist on traditional flavors. The Kyoto soy sauce ramen was my favorite, with a rich and slightly sweet broth. I also tried the special Yuzu salt ramen, which had a refreshing citrus aroma. Overall, a great dining experience with tasty ramen options.

[京醤油らぁ麺] In March 2018, a restaurant called "Ichiban Kiyomon" opened near Imadegawa in Kamigyo-ku. The owner, who used to work in Japanese cuisine, runs the shop. I arrived at the shop around 11 o'clock. The interior of the shop consists only of a counter, with two customers already seated. I ordered the Kyoto soy sauce ramen for 890 yen. The ramen arrived. The noodles were thin and straight, with a slightly fragrant and delicious texture. The soup had a dark soy sauce color, but the taste was gentle with a strong sweetness. The base seemed to be chicken, with a slightly burnt soy sauce flavor. The soup was delicious. The toppings included soft and juicy chashu. Despite its appearance, the ramen was gentle and the owner was quite unique. It was a delightful meal.

Tonight I had a bowl of Seiemon Gokaku Shio Ramen. The soup is based on Kyoto pure chicken broth, combined with bonito flakes, natural kelp, dried shiitake mushrooms, dried shrimp, and scallops, creating a harmonious blend of flavors. It is seasoned with two types of salt - bitter salt and Andes rock salt, along with wolfberries. Each mouthful offers a smooth and changing taste experience. It was a delicious salt ramen.

Opened on March 10th, "Ippan Kiyomasaemon" (Kyoto, Imadegawa) offers three types of ramen: - Kyoto Shoyu Ramen: 790 yen - Spicy Miso Ramen: 850 yen - Extreme Salt Ramen: 850 yen Last time, the featured ramen was the Extreme Salt Ramen for 850 yen, but this time it is the Spicy Miso Ramen for 850 yen.

The chef, who has an unusual career path from a traditional Japanese cuisine restaurant to a ramen shop, creates a unique type of ramen called "raamen." The menu includes "Kyoto soy sauce raamen," "Extreme salt raamen," and "Spicy miso raamen." I tried all three and will review them. The first one I tried was the miso raamen. Despite its dark appearance, the soup tasted light and lacked a punch. I initially thought it was a failure, but as I continued eating, I started to appreciate the subtle flavors. It felt more like a delicate course in a kaiseki meal rather than a typical ramen. The chashu pork complemented the light soup well. Overall, the experience was "mysterious" as it required a calm and careful approach to enjoy the subtle flavors. The soy sauce raamen had a stronger flavor, while the salt raamen had a refreshing taste with minimal saltiness. Both showed intricate craftsmanship like the miso raamen. The restaurant has an old-school ramen shop vibe, but I would prefer a more serene atmosphere like a traditional Japanese restaurant to enjoy the "raamen." Although I felt something more impactful was missing, I look forward to their continuous improvement and future transformations. They are currently offering a limited-time yuzu salt raamen, which has been well-received, and I am excited to try it in the future.