Characterized by a rich soy sauce base, sometimes thickened with chicken fat or back fat.
5 top-rated spots found
Operating since 1947, this is the definitive Kyoto 'morning ramen.' It uses a clear but intensely savory pork-bone broth seasoned with local Fushimi soy sauce, offering a nostalgic depth that modern shops struggle to replicate.
📍 564-6 Higashishiokoji-cho, Shimogyo-ku, Kyoto · View on Maps
A multi-year Michelin Bib Gourmand recipient, Inoichi treats ramen like fine dining. The broth is 100% seafood-based, utilizing premium dried bonito and mackerel to create a soup of unparalleled clarity and elegance.
📍 542 Ebisunocho, Shimogyo-ku, Kyoto · View on Maps
Located in a signless basement with an industrial-chic interior, this shop is a masterclass in atmosphere. The ordering is done via a high-tech touchscreen, and the seating overlooks a minimalist indoor garden.
📍 B1F, 534-31 Ebisu-cho, Nakagyo-ku, Kyoto · View on Maps
Housed in a converted geisha house, Gogyo offers a dramatic culinary show. Chefs use a 300-degree flaming wok to char the miso, resulting in an inky black, smoky broth that is unlike any other ramen in the world.
📍 452 Jumonjicho, Nakagyo-ku, Kyoto · View on Maps
While Tenkaippin is now a massive chain, the Sohonten (main shop) in Ichijoji is a pilgrimage site. The 'Kotteri' broth is so thick it's almost a gravy, made by simmering chicken and vegetables until they disintegrate.
📍 94 Ichijoji Tsukidacho, Sakyo-ku, Kyoto · View on Maps