This chain restaurant, with over 40 locations nationwide, had no waiting time on a Saturday evening but had a spacious waiting area. We ordered two servings of Morioka Reimen, which was still available despite the menu saying it was until August 31st. We also had gyoza and beer. The toppings included spicy takana, quite spicy raw garlic, raw ginger, and fried garlic. Since it was Saturday and they were closed the next day, they generously added plenty of garlic and fried garlic. I also love mustard takana, so I added a lot of that too. The Reimen was delicious, and the gyoza was tasty. It's a shame they only accept cash.

I visited the restaurant on Saturday, August 19, 2023, just before 1 o'clock. It was crowded, with a wait of about 10 minutes, and then it took about 10 minutes from ordering to serving the food, so I waited quite a bit for a Saturday afternoon. I sat at the designated counter seat and waited. The soup is a milky white beef bone soup, but compared to Tottori beef bones, there is less beef flavor, which may make it easier to eat. The texture of the noodles is good. It feels somewhat like Hakata ramen. I think the ma-yu oil might be causing that. I added plenty of fried garlic and spicy mustard greens from the table and finished the meal.

I arrived at a different restaurant at 8:30 PM, but it was closed, so I went to a newly opened restaurant called Makoto-ya. I tried the Kujyo Negi Back Fat Shoyu Ramen and half fried rice. The Kujyo Negi (leek) here had a better texture compared to another restaurant I've been to. Some people may prefer the slight spiciness of the leek here. It's a matter of personal preference. Thank you for the meal.

I occasionally come to Makoto-ya because it recently opened in the neighborhood. The first time I went was in Shinsaibashi and it left a good impression on me. The beef bone soup is light but has a deep flavor that I really like. I especially love the toppings from Hakata and the extremely thin noodles that are firm (barikata). It's so satisfying and my child also loves the barikata noodles. The noodles start off firm and gradually soften as time passes, which I think is great. Today, I ordered level 1 spiciness and it was just right, perfect for this season. I also ordered fried rice and left feeling full. Thank you for the meal.

I visited this restaurant for the first time. The appearance and interior were both clean and inviting. They offer three main types of ramen that you can customize with various combinations: beef broth, chicken broth, and pork back fat soy sauce. I tried the Kujyo Negi Pork Back Fat Soy Sauce Ramen this time. The green onions were sweeter and added a nice texture to the dish. The soup had a nostalgic taste with the aroma and richness of aged soy sauce and pork fat. The noodles were well-matched to each type of soup. You can choose the firmness of the noodles from "very firm," "firm," "regular," or "soft." They also offer extra noodles for an additional charge. The beef broth noodles are made with low-water content wheat, giving them a firm texture with a good wheat flavor. The chicken broth noodles are made with triple-aged high-water egg noodles, providing a unique chewy and slippery texture. I also tried the 50% reduced-carb noodles, which were a mix of starch and traditional wheat flour. I ordered an extra serving of the beef broth noodles to compare. The toppings included pickled mustard greens, red ginger, garlic (with a press available), and garlic chips. The ability to customize the toppings added to the enjoyment of the meal. There were also various options for gyoza toppings. I also tried the Golden Fried Rice, which was flavorful and had a nice texture. The fried rice is quickly cooked using lard from simmered pork, resulting in a golden color. The staff, although around 8 members, seemed a bit disorganized in their roles, which was a bit of a waste. The atmosphere was pleasant, and I hope to see better coordination in the future.

[961 Log] Since I lived in Nara City, I have always been curious about "Makoto-ya" shop. A shop opened in Nara City, but I moved to Uji without visiting it d(ﾟε ﾟ；) Then, I saw a notice that "Makoto-ya" shop is opening at the site of a closed shop in Joyo City! (*ﾟДﾟ*) Wow, this location is convenient and easy to visit! \( ˆoˆ )/ The shop opened on March 13, 2023, and even after about 2 months (as of the visit date), there were always many cars parked, indicating its popularity! I wondered if it has calmed down a bit by now... So, I decided to visit for lunch on a Sunday!! (bﾟv`*) I arrived at the shop around 12 o'clock! There were 2 groups of waiting customers, but the turnover seemed relatively fast, so I was able to be seated in about 5 minutes \( ˆoˆ )/ ---------------------------------------------- This time, I ordered: ⚫︎ Half-cooked Egg Gyudon Ramen 970 yen → Me ⚫︎ Gyudon Ramen 820 yen → Friend ⚫︎ Extra Noodles 160 yen → Friend ⚫︎ Golden Fried Rice Set (Regular) 520 yen → Shared *All prices include tax *Total payment 2,470 yen ---------------------------------------------- ◆ Half-cooked Egg Gyudon Ramen ◆ This is the most popular menu at "Makoto-ya"! ✧︎*｡٩(ˊωˋ*)و✧︎*｡ The default toppings include pork belly chashu 2 pieces, half-cooked egg 2/2 pieces, bean sprouts, wood ear mushrooms, and Kujo green onions. Is that how it goes?? (*ﾟvﾟ*) 【Soup】 This is my first time trying beef bone soup! It seems to be cooked in a large pressure cooker right in front of you! It's steaming hot! (ﾉﾟДﾟ)ﾉｵｫ〜‼︎ My impression after tasting it was... it's somewhat similar to the taste of eating motsu (offal) in motsunabe, I think?? σ(ﾟ･ﾟ*) It's a taste that makes you wonder if you can accept this beastly flavor or not! I personally found it delicious! (^○^) 【Noodles】 Next, the noodles! I chose the recommended "firm noodles" when ordering! (bﾟv`*) They are thin noodles like in tonkotsu ramen. I felt a slight powdery texture, but it went well with the soup ( ˶ˆ꒳ˆ˵ ) 【Pork Belly Chashu】 Even in beef bone soup, the chashu is made of pork, not beef! (͒๑꒪⃙⃚᷄‥⃝꒪⃚⃙᷅๑)͒ຕ✧ﾌﾞﾋｯ It didn't have a strong meaty smell, and it was tender and easy to chew, a delicious chashu! (^^) 【Half-cooked Egg】 The boiled egg was not overly salty or bland, but just right in flavor, very tasty! (人´∀︎`o) 【Flavor Enhancers】 I tried adding homemade spicy pickled mustard greens and red pickled ginger! (I refrained from adding garlic w) I personally found that the spicy pickled mustard greens suited better than the red pickled ginger. Adding the spicy pickled mustard greens made it even more delicious! (*ﾟДﾟ*)ｵｫｰ ◆ Golden Fried Rice ◆ The ingredients include egg, chashu, onion, and Kujo green onions, I think? σ(ﾟ･ﾟ*) It was stir-fried to a fluffy texture, and it retained some moisture. However, perhaps by chance, it was quite salty, making it difficult to eat the fried rice on its own! ( ˃ ⌑︎ ˂ ) I ended up eating it with the ramen soup or with water. ---------------------------------------------- The staff at this shop energetically greeted customers with a loud voice, which was pleasant to see! (๑˃͈꒵˂͈๑) Although I didn't do it this time because it seemed troublesome and too much to eat, if you subscribe to their YouTube channel & SNS or add them on LINE as a friend, you could get a free serving of pan-fried dumplings! (*ﾟДﾟ*)ｵｫｰ If I have the chance to visit again, I would like to try the pan-fried dumplings as well! ( *˙ω˙*)و ｸﾞｯ! By the way, I was surprised to find out that payment at "Makoto-ya" is cash only in this day and age! Σ(　 Д )ﻌﻌ�

I visited a newly opened restaurant that always seemed busy in front of the shop, but it seems to be calming down now. You can choose from three flavors, and I ordered the beef and pork bone soy sauce ramen. I shared a bit of the beef ramen with my partner and compared the two. I think I prefer the pork bone soy sauce ramen.

Makoto-ya, Joyo Store - Creamy Soft-boiled Egg Chicken Ramen #Makotoya #Joyo #Kyoto #JoyoLunch #KyotoLunch #JoyoGourmet #KyotoGourmet #KyotoRamen #Ramen #CreamySoftBoiledEggChickenRamen #Chashu #BoiledEgg #Menma #ChineseCabbage #GreenOnion #JapaneseFood #Kyoto #PTGinKyoto Visited on 4/11/2023

I visited this popular restaurant in the neighborhood to see what the buzz was about. They have a few locations in Osaka, and this seems to be their second one in Kyoto. You can choose from three types of ramen: beef bone soy sauce, chicken soy sauce, and pork back fat soy sauce. This time, I ordered the beef bone and pork back fat. The pork back fat soy sauce ramen was similar to the style of Ramen Ikkou. I haven't tried the chicken soy sauce, but it seemed to have a Kamukura-like vibe. The beef bone soy sauce ramen tasted familiar, like something I've had before. All the ramen was delicious, but nothing particularly stood out as unique. The fried chicken and fried rice were also tasty.

I went to the recently opened "Ramen Makoto-ya" and it was very crowded due to being newly opened and during spring break. I had to wait for 30 minutes from around 6:30 pm until I finally got inside the restaurant. Since it was my first visit, I ordered the most popular ramen on the menu, the "Nitsumagyojan," and chose the recommended "firm noodles." I asked for no spicy miso as I'm not good with spicy food. The ramen was served in about 15 minutes. I enjoyed the ramen as recommended. It was very creamy and delicious. The thick chashu and soft-boiled egg were also tasty. The firmness of the noodles was just right. I would like to try a different ramen next time. (My friend who can handle spiciness mentioned that it might be tastier without the spicy miso. I think this is purely a matter of preference.)

I drove to this newly opened restaurant and arrived around 9:00 PM. Even at this late hour, the large parking lot was full. After waiting for about 40 minutes, I was seated at the counter and decided to order the "Nittama Akakara Gyujan Ramen" (1,020 yen) since I had tried the "Gyujan Ramen" at another store before. The bowl was filled with chashu, flavored egg, wood ear mushrooms, bean sprouts, and chopped green onions, with chili oil and spicy red sauce on top of the soup. The soup, made from beef bones, was milky and light with no unpleasant smell, and the addition of the spicy sauce gave it a nice kick. The noodles were cooked al dente as requested, with a good chewy texture and a hint of wheat flavor. The pork belly chashu was thickly sliced and melted in the hot soup, tender and rich in flavor, while the flavored egg had a semi-soft yolk. I also enjoyed the pickled mustard greens, red pickled ginger, sesame seeds, and garlic chips for flavor variation, especially the garlic chips added a nice crunch and depth to the taste. This was my second visit to Makoto-ya in Kyoto, and it seems like they are becoming more popular in Kyoto.