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 Kyoto-style Shoyu-Tonkotsu Ramen in Kyoto

4 editor picks for Kyoto-style Shoyu-Tonkotsu Ramen in Kyoto, ranked by editorial score. All Kyoto signature dishes · Kyoto-style Shoyu-Tonkotsu Ramen across every city.

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Make it at home

Serves 26 hrIntermediate

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

  1. Boil pork bones in plenty of water for 10 minutes, drain and rinse to remove blood.
  2. Return bones to a clean pot with 3L fresh water; simmer at a steady gentle boil for 5 hours, skimming foam.
  3. In the last 30 minutes, add kombu and bonito; strain the broth through a fine sieve.
  4. Make the tare: warm dark soy, mirin, dried scallop, garlic and ginger in a saucepan for 10 minutes, then strain.
  5. Cook the noodles in plenty of boiling water for 1.5 to 2 minutes for straight thin noodles.
  6. 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.

Editor tip. 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.

Common allergens: Wheat, Soy, Pork.