We serve cold soba noodles (Sarashina, stone-ground Jyuwari) and hot soba noodles made by hand, as well as a variety of side dishes and set menus. Open from 12:00 to 14:30 and 18:00 to 20:30. Last order is 9:00 pm. Closed on Thursdays. If you are ever in Kyoto, please stop by. We look forward to serving you.

Delicious ramen with a gentle and flavorful duck broth. Once you eat it, you'll want to eat it again. Before I knew it, I had drunk up all the soup.

The interior decorated with dried flowers is cute. It's easy for a woman to enter alone.

We went to a Tsukemen place, and it was great! Loved the rich broth and the ingredients. The store front looked pretty nice as well.

Kanzaki somen is said to have originated about 390 years ago, when Unsui, who had fallen ill, passed on the somen noodle-making process to the residents of Kanzaki-juku as a way of thanking them for their hospitality. Since then, Kanzaki's noodle-making industry has flourished, taking advantage of the good quality water from the Sefuri Mountains, the wheat grown in the Saga Plain, and the favorable climate. The noodles are made with a strong texture and have a smooth texture, and are known throu... Show more

Chukasoba Hirakoya offers ramen that uses Hirako Iwashi's boiled sardines, as indicated in the store name. The flagship product, "Koi-guchi niboshi (820 yen)," uses a large amount of seasonal boiled sardines carefully selected from production areas nationwide, and by dividing the boiled sardines into three stages and adding them to the soup, it creates a rich flavor. By achieving a delicate balance with animal-based soup, it finishes with a refreshing soup that brings out the flavor of the boile... Show more

This is a shop near the summit of Mount Takao, around the Oo-Miwa viewpoint. I had the Tsukimi Tororo Udon. It had a traditional teahouse-like atmosphere on top of the mountain, and the ventilation was good, making it very pleasant.

This is a Japanese restaurant near the Suntory Hakushu Distillery. I had the Yamanashi specialty hoto, and the texture of the noodles was chewy and delicious. The atmosphere of the restaurant was quite traditional and nice.

I went to Sakaeya's main restaurant for the first time in over a decade! I was going to have the Sakae Ramen, but I found a new menu item called "Shin Miso Ramen" and decided to go for it this time. It was very tasty, with lots of thick, tender pork chashu (pork belly). It warmed me up.

Rokurinsha is located in Tokyo Ramen Street on the first basement floor of Tokyo Station. The rich fish powder broth is delicious.

I had lunch at Gokuraku Chaya in Owakudani. It was crowded and a bit hectic, but the prices were reasonable considering it's up in the mountains.

Ramen restaurant in Konishi Sakura shopping street. We were pleased with the taste, of course, but also with the courteous customer service.

Went to this udon specialty restaurant, and ordered a tempura udon. The udon had a nice firm texture. The tempura also tasted great!

Tenzaru soba with deep-fried vegetables is their specialty. The flavor of the vegetables and the firm noodles are a perfect match.

Stylish, all-glass-walled space located near Kintetsu Nara Station.

I had miso cheese ramen and gyoza at 'Sapporo Ramen Yu' in the original Sapporo Ramen Yokocho. It was delicious with a creative and rich flavor. It somehow reminded me of the basil & cheese ramen at Ramen Nagi. It warmed me up.

A ramen shop in Susukino, Chuo-ku, Sapporo, Hokkaido. It is located in an alley lined with ramen shops. During my sightseeing in Sapporo, I tasted the "Miso Ramen Kiwami" for lunch here. It was a rich ramen with toppings such as egg and corn.

A ramen shop in Susukino, Chuo-ku, Sapporo, Hokkaido. It's located in an alley lined with ramen shops. When I visited Sapporo, I tasted the 'Miso Ramen Kyoku' for lunch here. It was a rich ramen with toppings like egg and corn. By the way, I added a bowl of rice for an additional 100 yen.