Honke Daiichi Asahi ★ 4.4
Kyoto's 1947-founded reference ramen counter under 1,200 yen a bowl. Open from 06:00 for breakfast ramen, the cheapest sit-down meal in the city.
Try: Shoyu-tonkotsu ramen with rice
History
Kyoto's ramen style emerged after World War II at counters near Kyoto Station, codified by Honke Daiichi Asahi from 1947. The bowl blends dark soy with a clear pork-bone broth, lighter than Hakata tonkotsu but richer than Tokyo's pure shoyu. Straight, slightly thick noodles and a topping of finely-sliced Kujo green onions distinguish the form. Today three branches define the city's reference: Honke Daiichi Asahi for the original, Shinpuku Saikan for the blackest broth and Menya Inoichi for the modern Bib Gourmand take.
Common allergens: Wheat, Soy, Pork
Make it at home
Ingredients
- 500g pork bones (femur and back-bone), blanched
- 1 piece kombu, 30g dried bonito for added umami
- 100ml dark soy sauce, 30ml mirin, 1 piece dried scallop, 5g garlic, 5g ginger for the tare
- 300g fresh straight ramen noodles
- 4 slices chashu pork belly, 2 ajitama soft-boiled eggs
- Finely sliced Kujo green onions, menma bamboo shoots, nori to top
Method
- Boil pork bones in plenty of water for 10 minutes, drain and rinse to remove blood.
- Return bones to a clean pot with 3L fresh water; simmer at a steady gentle boil for 5 hours, skimming foam.
- In the last 30 minutes, add kombu and bonito; strain the broth through a fine sieve.
- Make the tare: warm dark soy, mirin, dried scallop, garlic and ginger in a saucepan for 10 minutes, then strain.
- Cook the noodles in plenty of boiling water for 1.5 to 2 minutes for straight thin noodles.
- Assemble: 2 tablespoons tare in the base of each bowl, ladle 350ml broth, add the cooked noodles, top with chashu, ajitama, bamboo shoots and a tall pile of Kujo green onions.
Tip from the editors. Kujo negi is the distinguishing topping. If you can't find true Kujo from Kyoto, use the thinnest Tokyo-style green onion you can find sliced fine.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat kyoto-style shoyu-tonkotsu ramen
Kyoto-style Shoyu-Tonkotsu Ramen in Kyoto
Shinpuku Saikan Honten ★ 4.3
A 1938-founded ramen counter near Kyoto Station, famous for its jet-black soy-sauce broth and chewy noodles. Side yakimeshi is half the order.
Signature: Black-soy ramen, Yakimeshi
Order: Black-broth ramen and a half order of yakimeshi fried rice
Tip: Cash-only counter. Open from 09:00 if you want pre-train ramen.
Menya Inoichi ★ 4.5
A Michelin Bib Gourmand ramen counter three minutes from Kawaramachi Station. Light dashi broth, white soy and a chashu that earns its queue.
Signature: White-soy ramen, Tsukemen
Order: White-soy ramen with a soft-boiled ajitama
Tip: Line up before doors open at 11:00, lunch typically sells out by 13:30.
Tentenyu Shijo-Karasuma ★ 4.2
A chicken-paitan ramen counter on Karasuma in Kyoto. House-raised Kyotamba bird boiled to a milky broth and finished with bright grated yuzu skin.
Signature: Chicken paitan ramen
Order: Tokusei chicken paitan with chashu and ajitama
Tip: Open lunch through dinner without a break; afternoon trade easiest 14:00-17:00.
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