This is a traditional Kyoto ramen. It seems to be a style from Masutani in Kitashirakawa. The soup is tonkotsu shoyu with plenty of back fat, and the thin noodles are chewy with a light chashu on top. It tastes amazing when you slurp it. I felt that it was a bit salty for me, but it would go well with steamed rice!

On a Sunday afternoon, I felt like eating ramen and decided to go to Hosokawa's, but they were closed (I should have checked before going out). So I searched on Tabelog and found a nearby ramen shop called Takaraya with good reviews from other customers. I ordered the Takaraya Chashu Ramen (900 yen including tax) which comes with chashu pork, menma, seasoned egg, green onions, and wood ear mushrooms. The shop was almost full, so I had to wait about 10 minutes until my order was served. There was only one male chef working in the kitchen, preparing ramen and other dishes like fried rice all by himself, so he seemed quite busy. The chashu pork in the ramen was large but thinly sliced, so it didn't feel very substantial. The ramen broth seemed to be a chicken and pork bone soup with a bit of back fat, similar to what Hosokawa's offers. It had a comforting and easy-to-eat flavor that made me want to come back again. The noodles portion seemed a bit small, but I noticed that many customers, including women and elderly people, were ordering ramen with rice or fried rice sets, showing that the shop caters to a wide range of preferences.

The vegetable and back fat in the soy sauce ramen with pork bone broth had a strong sweetness, with a subtle pork bone flavor and a hint of nostalgia. The noodles, which seemed to have a high water content, had a delightful chewy texture. Thank you for the meal! 🍜

Bao Ramen 730 yen Char-don set +220 yen My favorite ramen shop since I was a child that I used to go to with my mother! We went there again this time (laughs). All the other branches have closed down, so I really hope this place never goes out of business. This ramen is a must-have when I go back to Kyoto. The tonkotsu shoyu with plenty of pork fat is unbelievably delicious! And it's under 1,000 yen for a set. The Toro Pork Chashu Ramen at the back is also amazing!

Kyoto is cold, making your feet feel numb, so it's perfect for having hot noodles for lunch. The exterior covered in tin may not look like a ramen shop at first glance, but this default "Takara Ramen" for 730 yen is a pleasant surprise with its inclusion of mushrooms! The thin and firm noodles improve as you eat, and the soup is a blend of chicken bone tonkotsu soy with back fat. The half-boiled egg and thinly sliced chashu are also delicious. It's been a while since I've had this taste, and I enjoyed the light finish of this traditional Kyoto ramen. It's recommended to visit when you have time, as the whole process from entering to leaving takes about 30 minutes. After eating, you'll feel great as the animal fat warms your blood and provides lasting satisfaction. Thank you to the chicken and pig for this meal!

Recently, I have been revisiting old restaurants that I used to go to, and this time it has been 20 years since I last visited this particular restaurant. I parked my car in the parking lot a little further away and walked to the restaurant. Upon entering, I noticed that the layout of the restaurant with counter seats and table seats remained unchanged from the past. I sat at the counter and ordered the "Hoto Chashu Ramen" for 900 yen. In about 5 minutes, the Chashu Ramen arrived, topped with chashu pork, seasoned egg, bamboo shoots, wood ear mushrooms, and chopped green onions, with pork fat floating on the surface of the soup. The soup is a pork bone and chicken broth soy sauce-based ramen with pork fat, giving it a rich and spicy flavor with a hint of heat. The amount of pork fat is not overwhelming, making the soup light and easy to enjoy. The noodles are medium-thin and cooked slightly soft, with a smooth surface that allows them to mix well with the soup. Eating the wood ear mushrooms together with the noodles adds a nice contrast in texture. The chashu pork, thinly sliced pork loin simmered in a flavorful broth, is delicious when dipped in the soup, as it absorbs the flavors and complements the overall taste. It was a delicious ramen that brought back nostalgic memories of dining at this restaurant. I heard they also offer a limited edition rich ramen, so I look forward to trying that on my next visit.

To Jukusei Saimen Takaraya Nishikojigobancho: I ordered the Takara Ramen for 730 yen with rice. The soup, with its rich back fat, may seem heavy at first glance, but it is surprisingly light and easy to eat. The back fat adds a slightly sweet flavor. It reminded me of the ramen I used to have in Matsutani. The thin noodles are a bit chewy, but they go well with the soup. The ramen had a nostalgic feel to it.

I went to Takaraya for the first time in a while. I noticed that the TV was on, and it was facing towards the kitchen instead of towards the dining area. It should be facing towards the customers. You don't need to watch TV while working, haha. Well, the rich ramen was delicious.

I went to Hon'ya, one of the famous ramen shops in Kyoto, during my break time at the mock exam in Nishikyo-goku. When I arrived at 12 o'clock, there were people waiting, but about half of the counter seats were available inside, and it took about 20 minutes for the food to arrive after being seated. As an Osaka native, I thought it was a bit slow, but maybe it's because it's Kyoto. The Hon Ramen large portion for 780 yen. The service was a bit lacking, but the taste was still delicious. At first, I could smell the soy sauce, and then the sweetness of the lard came through. I wish there was more lard in it. I ordered a large portion, so I ate half of it as it was with green onions and wood ear mushrooms, and the other half with added chili pepper from the table to change the flavor. It had a taste similar to Ichiran's chili pepper and matched well with the soup. I put a little too much, but it turned out to be the right decision! I was in a hurry because of the mock exam, so I didn't order any side dishes, but I would like to try them sometime! (When there are fewer people around, that is)

The ramen is easy to eat all the way to the last bite. It has more saltiness compared to traditional Kyoto ramen, which is nice. The fried rice is a bit larger portion than usual, with a bright and light color that you don't see elsewhere. It has a good depth of flavor while still being light and enjoyable. The texture is chewy and unique, definitely recommended. Overall, the ramen has a casual feel and is not just for those who only appreciate fancy ramen. I was surprised to see only one group of customers before 8 pm on a weekday, but by 8 pm, the place was full. It makes sense. It's been about 10 years since I last visited a restaurant with "Takaraya" in its name. The Takaraya Ramen for ¥680 with firm noodles and a fried rice set for an additional ¥300 left me satisfied. The fried rice paired well with the spicy miso topping. Unusual and delicious.

For lunch, I decided to go for a rich ramen instead of my usual pork bone tonkotsu. The broth had a hint of pork bone flavor, which was a nice change from the usual chicken-based rich ramen. It wasn't anything extraordinary, but it was definitely delicious. Lately, I've been eating a lot of chicken-based rich ramen, but I always come back to this classic ramen.

I went to Takaraya with my son for lunch. We ordered the fried rice set and my son had the rich ramen. The fried rice had a strong flavor and was light on ingredients, but it was delicious. The ramen had a taste similar to Hosokawa-san's and was also delicious. The rich ramen didn't have any unpleasant smell, but it was quite rich and I didn't like it! Haha, thank you for the meal.

I went to a ramen shop near Nishioji Gojo today. It seems to be a Kyoto ramen shop that uses plenty of pork fat. The sign said "Aged Thin Noodles." I was drawn to the keyword "limited quantity" on the menu, so I ordered this one. - Toro Meat Char Siu Ramen It has plenty of pork fat. It used very tender and soft char siu. The soup is a chicken bone and pork bone base. It looks like a typical Kyoto ramen with plenty of pork fat. I enjoyed the easy-to-eat thin noodles. And here is the Toro Meat. There are many thinly sliced, tender pieces of meat on top. It's a somewhat unusual char siu. It was a satisfying Kyoto ramen (^-^)

Delicious food tour in Japan. January 13, 2011. No.117. Number of reviews: 125. Pork bone-based ramen with back fat soy sauce! It looks rich, but surprisingly light when you eat it. The back fat really stands out. Seems like a good way to end a night of drinking.

Starting from 2023, some menu items have increased in price and the "Takara Ramen" is no longer available.

Ordered the Toro Pork Chashu Ramen with rich and flavorful broth. The pork chashu was thin but tasty.

The first time I tried it was when I entered Ramen Koji at Kyoto Station. The next time I went to Kyoto, I couldn't find it, so I searched for the store and this time it seems that only this store remains. It's a taste that makes me want to eat it again.

Simply delicious.