I went to Kiyomizu-dera and was planning to go to Starbucks, but when I peeked into a side street, I saw a ramen shop? I decided to stop by to satisfy my hunger a bit. I ordered the "Ichiren" ramen. The noodles had a nice texture, and it came with chashu, tsukune, and seasoned egg on top. Sudachi, nama-fu, and yuzu were also brought to me for flavor variation, and it was very delicious. Please try it once!

Today, I visited "ichiren KYOTO" in response to its feature in a certain magazine. They have two types of ramen, one with animal-based broth called "ichiren" and one with seafood-based broth called "紗". I prefer seafood, so I ordered the "紗 Ramen Large" and the "Fresh Yuba Bowl". The restaurant is located in a slightly hard-to-find area off Ninen-zaka. It is run by two female staff members and has a stylish atmosphere with bossa nova music playing in the background. The dishes arrived quickly. The soup has a yuzu base, although it also contains grilled jaw, mackerel, and sardine broth. The yuzu flavor is quite strong. The noodles are medium-thin straight noodles with a good texture. The seasoned egg is soft with a rich flavor. The chashu is tender and flavorful. The bowl also includes naruto, tsukune, white negi, yuzu peel, sudachi, and other toppings. Additionally, there are condiments like ichimi, wasabi, tororo kelp, and small fried tofu for flavor variations. The Fresh Yuba Bowl comes with a soy sauce-like dipping sauce, which adds a delicious touch to the dish. As you eat the ramen, you start to notice more of the seafood flavor and the savory saltiness of the broth. The large portion was surprisingly filling. Overall, it was a delicious meal.

I visited this restaurant as soon as I found out that it opened on May 16th. I arrived at the restaurant at the opening time of 11 am, and since it was a weekday in a tourist area, there were no other customers, so I sat at a table. The ramen menu had two options, and although I was interested in the seafood-based "sara" ramen, I decided to try the "ichiren" ramen with pork bone and chicken broth (1,000 yen). The ramen was served in a white bowl on a golden tray, with cloudy soup, chashu pork, tsukune (chicken meatball), flavored egg, sudachi (Japanese citrus), Kyoto-style fu (wheat gluten), shredded red pepper, and yuzu (citrus fruit). In a separate metal container, there were condiments like grated yam konbu seaweed, yuzu seven spice blend, and yuzu pepper. When I tasted the soup, the impactful flavor and acidity of yuzu spread in my mouth. The soup, made with a ratio of 7 parts pork bone broth to 3 parts chicken broth, had a refreshing and light taste with the addition of yuzu fragrance and acidity. The thin noodles were cooked to a perfect firmness, providing a chewy and delicious texture. The chashu pork came in two types, pork belly and pork thigh, each offering a different taste experience. After enjoying some of the ramen, I added the grated yam konbu seaweed, which enhanced the umami flavor and added a sticky texture to the noodles. Adding the yuzu seven spice blend brought a different yuzu fragrance and a hint of spiciness to the soup. Finally, I mixed in a little yuzu pepper, which added a spicy kick and saltiness, allowing me to enjoy the flavor change until the end. I usually don't prefer citrus-flavored ramen, but I really enjoyed this yuzu ramen. I think those who like citrus-based ramen will find it even more delicious.