Kyoto Ramen Shoyu Tonkotsu appears as a signature dish in 1 Japan cities. See each city's local variant and where to eat it.
Kyoto-style Shoyu-Tonkotsu Ramen · Kyoto
Kyoto's contribution to ramen: a balanced shoyu-tonkotsu broth blending soy sauce with pork-bone richness, served with straight noodles and Kujo green onions.
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.
Where to eat in Kyoto:
- Honke Daiichi Asahi
- Shinpuku Saikan Honten
- Menya Inoichi
- Tentenyu Shijo-Karasuma