
Kyoto ramen runs richer than its delicate reputation suggests, built on dark, fatty broths. Honke Daiichi Asahi and Shinpuku Saikan Honten are the old-guard names near the station, while Menya Inoichi works a cleaner, white-soy style around Karasuma-Kawaramachi. The Kyoto Ramen Koji food hall inside the station, with bowls from Mensho Takamatsu, gathers several styles under one roof for the indecisive.


