Kyoto Ramen: A Rich and Hearty Local Bowl

Kyoto ramen is a local ramen whose strength, surprisingly, lies in rich and hearty broth, even in a capital known for refined light seasoning. There are several styles, from pork bone soy topped with back fat to thick simmered chicken broth. Developed from postwar food stalls, its bold flavor won over students and workers and grew known across the country.

Highlights

- A punchy soy broth scattered with back fat on the surface - Thick chicken broth styles and other character that varies by shop - A hearty satisfaction that contrasts with the light flavors of Kyoto cuisine

Enjoying the Seasons

The rich, hearty broth warms the body especially well during the chilly Kyoto winter. That said, it is enjoyed year round, a pleasure to drop in for between sights or as a late night meal regardless of season.

Access and Basic Information

- Area: there are zones where popular shops gather, such as near Kyoto Station and Ichijoji - Access: besides the Kyoto Station area, around Ichijoji on the Eizan line is a ramen hotspot - How to enjoy: comparing styles like soy with back fat and chicken broth is fun

A Quick Tip

Since rich styles dominate, ordering light on the back fat is an option if you prefer milder fare. To compare bowls, touring the Ichijoji area where shops gather is recommended.