This time, the restaurant is "Menya Yuko Ginza Store". Located in Uchisaiwaicho in Ginza, it is the first Tokyo branch of the popular Kyoto restaurant "Menya Yuko". Due to its location in Ginza, the evening hours extend until 3 a.m., making it a great place for a late-night ramen fix. It was around 8 p.m. when we, the healthy young adults, decided to have ramen as our late-night meal. The restaurant is a bit small but clean, with two table seats available. I had previously tried the "Matake" at Karasuma Oike, so this time I ordered the "Kurotake". It is a black soy sauce ramen that Kyoto locals love. I also ordered the "Aburi Rare Chashu Don". The ramen arrived shortly after. The pitch-black soup enveloped a gentle soy sauce and dashi aroma. Ah, this is the kind of ramen I love. Let's dig in. - Kurotake 850 yen I took a sip of the soup, and it was so rich and delicious. The black soy sauce ramen has a unique, rich flavor. It's not the trendy super umami-packed kind, but rather a subtly delicious taste. It has a nostalgic feel of traditional Chinese noodles, but the aftertaste is very refined. The soy sauce flavor shines through in this gentle and delicious ramen. The noodles are firm and smooth medium-thick straight noodles. When you lift the noodles, the black soy sauce soup reflects on them, making the noodles look pitch black. It's irresistible. The noodles blend perfectly with the deliciousness and aroma of the soup. It's really delicious. The toppings are all tasty, especially the large thinly sliced chashu, which is quite firm and satisfying. The portion size for the price is quite good. - Aburi Rare Chashu Don 300 yen Rare chashu seared to perfection, along with a seared seasoned egg. No need for explanations, just a straightforward delicious bowl. The bowl itself is tasty, but it pairs perfectly with the Kurotake soup. I must really love black soy sauce ramen. I couldn't help but enjoy it wholeheartedly in front of my friends. It's the fate of a food lover. In the heart of Tokyo, especially in Ginza, this place offers high-quality, cost-effective Neo-Kyoto ramen. The service from the staff was excellent, and when I used the restroom in a separate building before leaving, they waited outside and said, "Thank you!" I'm smitten. I highly recommend it to everyone. Thank you for the delicious meal.

I visited around 8 pm and it was not crowded. The interior of the restaurant is beautiful, and sometimes you can see female customers dining alone. This time I ordered the Gin Chiku ramen. The thinly sliced chashu with ginger oil is a highlight. It is light and refreshing, but the ginger pairs well with it. As a fan of tonkotsu ramen, I would like to eat it again.

I was looking for ramen late at night and found this place online. The Tan-Tan ramen with plenty of clam flavor was light in appearance but had a rich taste, it was amazing! The dark silver bamboo ramen looked very intense, but it was delicious without being too heavy. Thank you for the meal!

The clear soup was light as it looked! It was my first time eating bamboo shoots in this form, but the crispy texture was delicious! I had it during normal hours, but as a ramen to finish off a drinking party, it was a high-level ramen.

I ordered the Tancho ramen with extra chashu at this delicious ramen shop in Kyoto. The broth was flavorful and the soup was very tasty! The noodles were made of whole wheat flour and had a nice chewy texture, which I really enjoyed. I recommend this place to those who like light ramen!

On Saturday around 7 pm, I was able to enter the store without waiting in line. This famous Kyoto restaurant in Ginza is not as crowded as it is not well known yet, but the food is delicious! I'm glad I was able to eat here before it becomes more popular!

Today I visited this restaurant. Clam Ramen - 900 yen Seared rare pork bowl - 350 yen The clam ramen has a refreshing taste with a good balance of noodles, chashu, and soup. It has a clean and gentle flavor. The seared rare pork bowl also has a great texture and flavor, especially when mixed with the slightly runny egg and green onions. It is also delicious.

Visited the restaurant right after opening at 11:07 am on a regular day. The location is along the railway tracks, halfway between Shinbashi and Yurakucho. There were 5 empty seats and the capacity is around 15 people. I ordered the recommended Tancho ramen (900 yen) with an additional topping of green onions (100 yen). First, the soup. It was a clear soup that brought out the umami of oysters, clams, and shellfish, but it was very refreshing. You could taste the umami of the shellfish, but it wasn't particularly impressive. Next, the noodles. The whole wheat homemade noodles, made fresh every morning, were chewy and medium thick with a slightly curly texture. The noodles would also go well with miso ramen. They were delicious. Then, the char siu. Three thinly sliced pieces of char siu, rare and sprinkled with black pepper, were very tender and tasty. Lastly, the bamboo shoot. The crunchy texture was very delicious, but towards the base, it felt a bit fibrous. It might be better if the shellfish flavor was a bit stronger, similar to other restaurants' shellfish broth ramen. The overall experience was quite refined.

Visited around 9:00 pm on Wednesday night. Was able to get in without waiting. They also had izakaya menu. Wanted to order clam ramen and clam miso ramen, but they were sold out, which was disappointing. I wanted to try the chashu that looked so good. I chose soy sauce flavor, but it was as rich as Toyama Black. It's impressive that they stay open late and maintain this quality in such a convenient location.

On a holiday around 1 PM, there was no waiting line and the restaurant was about 80% full. The black and silver decor was still as delicious as ever. The chashu was melt-in-your-mouth tender and flavorful. The soup had a balance of sweetness and a hint of bitterness. The noodles were smooth and slippery. The color of the soup had a dark tint to it.

The photo shows the limited-time "Ginshin Take Kiwami" Shrimp Cloud Noodle. The soup, made with Kyoto soy sauce, has a sweet taste, and the whole wheat noodles are delightfully chewy. The clam broth ramen is also popular. The side menu items such as chicken dumplings and spicy fried chicken looked delicious. They also offer skewers, half ramen, and rice bowls in the evening, and they have a selection of sake, making it a great place for drinks and a meal.

This is actually my favorite ramen shop that I've been to about 4 times. I usually order the most basic Asahitake ramen, but this time I tried the limited-time Ebi Wonton ramen (¥1,350). The soup is a Kyoto-style soy sauce-based Ginmatake. The aroma is like caramel popcorn from Disney, with a soy sauce flavor, chewy homemade noodles, and handmade wontons. The gentle broth, enjoyed with alcohol, is a delight for the body. The chicken dumplings, spicy negi chashu, and chilled tomatoes are all delicious. I will definitely go back again. Thank you for the meal.

I visited around 20:40 on a regular day. When I arrived, the restaurant was about 40% full, and I was seated at the counter after purchasing a food ticket. I ordered the Menma with Ajitama topping. I saw a TV feature on the main store in Kyoto recently and learned that there is a branch in Ginza, so I decided to visit. The ramen was served in about 5 minutes. While Kyoto ramen is known for its rich and bold flavors, the soup here had a refreshing taste with an amber color. The noodles were thin and curly, with a smooth and chewy texture, and the toppings were simple - bamboo shoots, green onions, three slices of thick pork chashu, and seasoned boiled egg. The bamboo shoots had a nice crunchy texture. There were plenty of green onions, and the chashu had a good amount of meat with less fat. The seasoned boiled egg was firm with a slightly runny yolk. It seems like this restaurant only accepts cash. It was delicious. Thank you for the meal.

I arrived at the restaurant before 1 pm. There were plenty of seats available and I was seated right away. I ordered the Tancho Ramen for 900 yen. The soup was made with oysters, clams, and shijimi, giving it a light taste. The noodles were homemade and had a chewy texture. The bamboo shoots were a highlight, with a good crunch. Additionally, there were three slices of roast beef-like meat. Overall, the ramen had an elegant taste and was delicious.

Yukari has its main store in Kyoto. I visited the Ginza store. I arrived around 12 pm on Sunday and had to wait for about 30 minutes. The clam flavor was rich, and the ramen was quite delicious among the light ramen types! It seems to be slightly stronger in flavor than in Kyoto. The seared chashu rice bowl was also delicious!

I visited in the evening and arrived around 10 pm without having to wait in line. I ordered the seasonal mixed ramen. It was rich but refreshing, and I was able to eat it smoothly even though I had drunk a lot. It would have been even better with vinegar, but they didn't have any prepared, which was a little disappointing. But I definitely want to go back again!

The ramen shop in Kyoto that uses clam broth has really delicious soup. The clam broth soup is light but not too thin, allowing you to finish every drop. The seasoning of the noodles is refined, and the meat is cooked at a low temperature, making it tender and tasty! They also have various limited-time ramen options, so it's a place you won't get tired of.

About a 4-5 minute walk from Ginza Station, this restaurant is located along Sukiya Street in the 7th block. Even though it was a weekday, there was a line of about 20 people outside, possibly due to recent media coverage. Next to it, another Chinese restaurant called "Jiuzhaigou" also had a similar line, making them stand out in the area. However, the line was not moving quickly that day. Upon finally reaching the front of the restaurant, I noticed that there were plenty of empty seats inside. It turned out that the staff that day consisted of only two people - one for cooking and one for serving customers. With over 20 seats and a long line, it was impossible for them to keep up. In particular, the server was busy managing the line, escorting customers to their seats, serving and cleaning up, which made it difficult to seat new customers even when tables were available. After waiting for over 30 minutes, I finally got inside. I ordered the basic "Hachiku" ramen, made with a clear, flavorful broth derived from shellfish like oysters, clams, and shijimi combined with light soy sauce from Kyoto. The soup was light and clear, with a good seafood umami taste. The toppings included three slices of rare char siu and menma resembling bamboo shoots, with finely chopped white negi on top. The char siu, arranged generously in the bowl, caught my eye with its beautiful pink color and rich flavor. The noodles were medium-thin and straight, with a hint of whole wheat, offering a delightful aroma and chewy texture. My companion had the "Gin Hachiku," which was similar to the basic version but with added domestic clams for an even stronger umami flavor. While pork bone ramen has traditionally been popular in Kyoto, the emergence of seafood-based broth ramen like this, especially well-received by foreigners, is making the ramen scene even more exciting.

Thanks to the influence of TV, there was a wait for 8 people at 5:30 PM. I had heard from an acquaintance that it was just a normal place, so I tried the signature ramen with seared chashu at Aotake. Could it be that the umami components of oysters, clams, and shijimi are coming out? Hmm, it turned out to be just a very ordinary famous restaurant in Kyoto.

Visited around 9:00 PM on a weekday. No wait, no customers. Couldn't try the limited edition Gin Tan Chiku. Ended up ordering the regular Tan Chiku for 900 yen with an extra topping of green onions for 100 yen. The staff seemed idle, chatting while cooking. Didn't feel very comfortable. Got my bowl in about 5 minutes. The soup had a strong clam flavor, light yet rich in umami. A gentle taste, not too bland. The noodles were curly and had a chewy and smooth texture. The chashu wasn't incredibly delicious, but moist with a hint of umami. Overall, the balance was very good. Recommended for those who enjoy light ramen or as a finishing ramen.

Ordered the Ginma Bamboo Ramen. The description was similar to the Silver Black Bamboo, but I couldn't really tell the difference. My companion ordered the Tan Bamboo, which was on the sign. The ramen was served in about 5 minutes, and it looked beautiful! First, I tried the soup. It was sweet, that was my first impression. It tasted good, but lacked depth of flavor. My companion's Tan Bamboo had a strong umami flavor, almost like it had artificial seasoning. Not sure if that was true. The noodles were medium-thin and cooked al dente, with a nice wheat flavor. The toppings like chashu and bamboo shoots were delicious. I wish they served the onions on the side, as they overwhelmed the dish towards the end. The restaurant had a stylish interior, but the staff seemed a bit inexperienced and chaotic behind the counter. Overall, the ramen had a unique flavor profile and was well-made, but considering the high price of over 1000 yen, I would be more drawn to nearby famous ramen shops.