The world is in the latter half of a long holiday, but I still had to work in the morning as usual due to a staggered schedule. In the afternoon, I headed to Nishitouin Ayakoji by bike. Luckily, the special curry ramen they were offering was not sold out, and I was able to get it. This was only my second time visiting this place, and I usually feel hesitant about limited edition menus, but I believe in taking the opportunity when it presents itself. The curry ramen had a unique blend of miso and curry flavors with added seafood broth, creating a harmonious taste. The toppings were plentiful and well-balanced, and the thick straight noodles were glossy and satisfying. The finishing touch of baked cheese on top of the rice was a delightful surprise. The hot cheese melted over the rice, complementing the miso curry soup perfectly. It was truly a fantastic meal, and I will definitely be coming back to this restaurant.

A ramen shop in a residential area that is open only on weekends. I ordered the special soy sauce ramen for 950 yen with an extra serving of chashu for 300 yen, and today's vegetable topping for 150 yen. It is recommended to add extra vegetables. The ramen was light and gentle.

The soy sauce ramen here is amazing! It's just the right balance of flavors, not too salty or lacking in taste. I forgot my wallet but the staff were so kind and helped me pay with my phone. I'll definitely be coming back for more!

It's about a 3-minute walk from Karasuma intersection. A cafe-style ramen shop that popped up in a residential area. With 8 seats in front of the open counter, I was intrigued by the delicious-looking noodles on Tabelog. But when I looked at the menu, there was a unique Kyoto-style dish. "Wood-filtered sunlight salt brown rice soba (1,200 yen)" A ramen made with gluten-free "99 brown rice noodles". This noodle is amazing! It's smooth and the interaction with the salt soup is not great, but the solid processing of each ingredient brings out a mysterious flavor. The low-temperature cooked chicken chashu, surprisingly rich in taste. Even though it's quail, the chashu is flavorful. Excellent work. The vegetables are also Kyoto vegetables that bring out the essence of the ingredients. No frozen items found anywhere. This place is probably top-notch. It's not immediately delicious when you eat it, but the flavor slowly builds up. Before I knew it, I had finished all the soup. The staff is also very nice. This place will probably become a famous spot soon. Thank you for the meal!

I found a new ramen shop by searching on Tabelog. It's only an 8-minute walk from my workplace, so it's perfect for lunch. I ordered the popular soy sauce ramen and a mini chashu rice bowl. The soy sauce ramen was 850 yen and the chashu rice bowl was 500 yen, but I opted for the mini size at 350 yen. My companion had the grilled chicken chashu rice bowl and said it was delicious with a ponzu flavor. The ramen was really high quality, I would give it a 4.5 rating. The soup was light and incredibly tasty. The noodles were medium-thick straight noodles and the chashu was delicious whether it was chicken or pork. The chashu rice bowl was also delicious, and overall I was very satisfied with the meal. I found out afterwards that they have a limited edition miso ramen until the end of March, so I slightly regret not trying it. I'll have to come back before the end of the month to try it.

Winter Limited Special Miso Ramen for 1000 yen and Mini Char Siu Don with seared chicken for 350 yen. As always, I tend to go for the limited edition rather than the default option. Miso ramen is quite rare, and when told it's only available now, I naturally gravitate towards it. The flavor is rich with a strong aroma of roasted miso. It looks great too, and I thoroughly enjoyed it. Next time, I'll try the default option for sure!

Visited in October 2022. At the time of posting, the restaurant had a rating of 3.35 on Tabelog based on 24 reviews. I went to try their unique ramen offerings starting from September. It seems they are currently only open for lunch. Sitting at the counter and looking at the menu, I couldn't find the ramen I was looking for written anywhere. But when I looked to the left and right dividers, there it was! The "Salted Brown Rice Soba in Sunlight." The special feature is that they use "99 noodles" made from brown rice to reduce the burden on the intestines caused by gluten. Today's extra vegetable was "white turnip" for an additional 100 yen. The toppings included 1 slice of pork chashu, 2 slices of chicken chashu, white turnip, komatsuna (Japanese mustard spinach), menma (bamboo shoots), nori (seaweed), quail egg, and vinegar citrus. The medium-thick noodles had a slippery texture that I hadn't experienced before, almost slipping off my chopsticks! The salt-based soup had more punch than expected and was quite delicious. I also tried adding my favorite "black seven spices" towards the end, but I think this ramen is better enjoyed as it is. Thank you for the meal.

This ramen shop in the fiercely competitive area of Kyoto. The moment I tasted it, I could tell they were using good ingredients in the soup! At 850 yen, it's a great deal. From the counter seats, you can see the clean kitchen, which is a bit awkward while eating, but the ramen is incredibly delicious. Above all, the atmosphere of the shop is very nice. I forgot my umbrella, but they chased after me all the way to Shijo Street to bring it back to me. I'm sorry about that. I definitely want to eat this addictive ramen again! Thank you for the meal.

Special soy sauce ramen for 850 yen at Comorebi Ramen House in Kyoto. The refreshing soy sauce flavor brings out the aroma and umami of the seafood-based broth, with a well-balanced use of oil and a satisfying richness. The medium-thin straight noodles have a distinct presence with their angular cross-section and a fragrant wheat flavor that pairs well with the soup. Toppings include green onions, komatsuna greens, menma bamboo shoots, quail egg, and chicken and pork chashu, both on the lighter side. The only downside is the saltiness. Cashless payment options are available. ★Instagram https://www.instagram.com/ramenbukun ★Twitter https://twitter.com/ra_men_tabi

I visited the stall after the Gion Festival had ended, around 1 pm on a hot Wednesday afternoon. They were serving a limited-time cold dried fish ramen. I ordered the regular size Chashu bowl for 500 yen. The cold dried fish ramen had a strong and flavorful soup with a good scent of dried fish. The noodles were firm with a high water content. The egg seemed to be quail. The Chashu was not particularly memorable. The bowl was chilled well, with ice made from the soup, which was very refreshing. The Chashu bowl had a unique slightly spicy and sweet flavor, possibly with a hint of cinnamon, and could be enhanced with Sichuan pepper. It's a reliable ramen that you can take friends to.

A ramen restaurant located on Ayanokoji Street in Shimogyo Ward, Kyoto City. I happened to stumble upon it while walking. It had a clean and cafe-like exterior, with a bit of a line forming outside. Intrigued, I decided to go in. The hostess was very polite and explained the menu clearly. I ordered the basic ramen for 800 yen. It was a gentle, light ramen. It reminded me of "Tokyo-style ramen" as I took a bite. There was a note saying they aim to create a ramen that you can enjoy every day rather than one with a strong impact. And indeed, I found the last bite as delicious as the first. It's all about the food, isn't it? It reminded me of a famous ramen shop in Tokyo called "Koukaibou." They also focused on creating a ramen that is consistently delicious from start to finish, like a miso soup. Oh, and the quail egg topping was juicy and delicious. Quail eggs often end up being too firm from overcooking, so it was rare to see them so tender. I wonder if there's a trick to it.

During my stay in Kyoto for work, I had lunch at Comorebi Ramen House, which is located near my hotel. The restaurant was popular, with a few customers already seated when I arrived. I ordered the special soy sauce ramen for 800 yen. The ramen was beautifully presented, with traditional Chinese-style noodles and toppings such as pork and chicken chashu, menma, quail egg, green onions, and komatsuna. The broth was light and flavorful, perfect for a satisfying meal. The concept of the restaurant is to serve ramen that you can enjoy every day, and I can see why - it was a delicious and comforting dish. The table also had black shichimi and black pepper for seasoning, adding to the overall experience. I was very satisfied with my meal at Comorebi Ramen House.

I arrived a little before 12 o'clock and was able to sit at the counter right away. The concept is "healthy to eat every day," with a flavorful and gentle broth. They mainly use soy sauce and salt, and everything tastes carefully made, which I really liked. The counter is low, so you can see the kitchen clearly, and it was very clean and pleasant to watch. Next to me was a couple, the woman was a beautiful model-like lady, and they seemed to fit this restaurant very well.

Visited in December 2021 with a Foodlog rating of 3.22 (from 17 reviews). Today for lunch, I came to try the limited-time miso ramen which is available until January 31st. As the weather gets colder, I tend to crave ramen to warm up. This miso ramen uses HAGOROMO miso from Tango, Kyoto, known for its rich flavor. The miso soup had a fragrant ginger aroma and was surprisingly rich, not as light as I expected from "comorebi" ramen. The medium-thick egg noodles were firm even without specifying firmness. The addition of black shichimi pepper in the middle of the meal was a nice touch. It complemented the miso ramen well and added to the delicious experience. I finished every last bit, including mixing the remaining soup with the rice and seaweed. Although it's a winter special, it's only available until January 31st, so I recommend visiting soon if you're interested. Thank you for the meal.

There is a ramen shop near my company that I really like. Each bowl of ramen is carefully made and the service is wonderful. Recently, they started offering a seasonal miso flavor which I tried and it was delicious. However, as someone with a sensitive tongue, it was a bit too hot for me. The shop's business days seem to be a bit irregular, so I included a photo of their calendar. I prefer these kinds of shops over those where famous people or famous restaurants supervise and the ramen is made by part-time workers.

I found out about this ramen shop recently on Instagram and had to wait a few minutes as it only has 7-8 counter seats and was full. They have partitions between seats and provide mask cases, which is nice. The interior is bright and clean with sunlight coming in through the windows. I ordered the mini ramen (salt) for 600 yen, which is great for kids and women. The clear soup with neatly arranged green onions, spinach, chashu, chicken, quail egg, and more looks beautiful. The salt flavor is really light and the chashu and chicken are tender and delicious. I forgot to use the condiments provided. I would like to visit again. Thank you for the meal!

On this day, I woke up with a serious hangover after chatting with my sister in Sapporo for 2 hours while drinking the night before. With the temperature soaring over 30°C at lunchtime on a hot summer day, the only thing I felt like eating was "cold ramen." I visited a restaurant hoping that the "cold ramen" that was originally a limited-time menu in August would still be available. I sat at the end of a large curved counter with individual dividers, and the restaurant provided disposable mask cases. They also had the "black shichimi" from Hararyokaku, which we use at home. The menu had various options, but I was relieved to see "cold ramen" on it. I excitedly ordered the "Cold Niboshi Ramen (¥900)." The frozen soup resembled diced daikon radish. Instead of the "eggplant simmered dish" from last time, this time it came with "Man'nen Jizō Tōgarashi." It also had two types of chashu (pork and chicken), a soft-boiled quail egg, thick and tender menma bamboo shoots, greens, sliced onions, and fresh lemon. I enjoyed changing the flavor with lemon and black shichimi as I ate. It was a delicious bowl that made me feel revived, despite the cold soup, you could still taste the rich flavor of the niboshi. Each ingredient seemed to be carefully prepared, making it a satisfying "savior ramen." Thank you for the meal. I was able to recover from my hangover in the afternoon.

A ramen shop known for its clear soup made with fresh morning-picked chicken bones and seafood flavors. The stylish appearance makes it seem more like a beauty salon than a ramen shop. The spacious seating area and large windows create a cozy cafe-like atmosphere where you might end up staying longer than planned. On this hot day, I ordered the summer limited edition Cold Niboshi Ramen (900 yen) with chilled Japanese broth and fragrant anchovy oil. The dish was garnished with chashu, fried eggplant, spinach, and lemon, providing a colorful presentation. Squeezing the lemon in the second half made it even more refreshing.

Visited in August 2021 ◎ At the time of posting, the restaurant had a rating of 3.18 on Tabelog (based on 12 reviews). ■ [Summer Limited Edition] Cold Anchovy Ramen 900 yen I visited for lunch in search of the summer limited edition "cold" ramen (^^)/ I sat at the curved counter in the center without even looking at the menu and placed my order as planned. I also received a mask case along with water (^∇^) There are two types of flavor-changing items, "black shichimi" and "black pepper," placed on the counter. Soon enough, the ramen was served! It looked quite delicious ( ´∀｀ )b First, I tried the soup. It's light, but the refined taste of chicken combined with the punch of anchovy-flavored oil leaves nothing to be desired! This is definitely a hit (ლ(´ڡ`ლ)) The soup is ice-cold, and the medium-thick noodles have a satisfying chewiness that I really like (ᵕ̤ૢᴗᵕ̤ૢ) The toppings include double chashu of pork and chicken, fried eggplant, quail egg, menma, greens, onions, and ice. I think the ice was probably frozen ramen soup that doesn't dilute even as it melts, which is nice (ฅ^ω^ฅ The eggplant was deep-fried, and while I'm not sure if it goes well with ramen, it was delicious (๑•̀∀-) The quail egg was surprisingly flavorful, and the thick menma had a nice firmness to it. I used the cut lemon right at the end, but I felt like it took away from the anchovy flavor, so personally, I think it's better to eat it as is (◞ꈍ∇ꈍ)◞⋆** The pork chashu was a bit tough and dry, which was a bit disappointing, but overall, I think everything else was good (๑´ڡ`๑) I checked and found out that this menu will be available until the end of September! I still want to come back on a hot day to enjoy it. Thank you for the meal.

I visited this ramen shop for lunch, which offers a summer limited edition dish called "cold ramen". I sat at the counter seat with dividers, and ordered the summer limited "cold shiokara ramen (900 yen)". The dish was beautifully presented with a cold soup topped with frozen ice and lemon, along with eggplant, two types of chashu (chicken and pork), quail egg, thick menma, greens, sliced onions, and black seven spice seasoning. Squeezing lemon into the soup added a refreshing flavor. The straight noodles had a smooth texture, and the rich umami flavor of the shiokara combined with the carefully prepared ingredients made it a satisfying and refined meal. It was a delightful ramen experience.

I ordered the special soy sauce ramen for ¥800. The toppings included one piece each of chicken and pork chashu, two thick menma, a quail egg, green vegetables, and green onions. The soup was refined and flavorful, with a noticeable amount of oil. The appearance gave the impression of being a bit lighter, but I heard you can request a lighter flavor next time. There was black pepper and black pepper on the counter. They also had a summer limited menu with cold dried fish ramen. Thank you for the meal.