Ramen
Kyoto Ramen
- 26Kyoto
Your tasting map
- 26Kyoto
Dish log
Kyoto ramen centered on rich, heavy soup styles such as thick soy sauce, pork back fat and tori paitan (creamy chicken broth).
Dish profile
About this dish
- History and origin
- A ramen stall started near Kyoto Station in 1938 by Xu Yongdi, a native of Zhejiang Province, China, and his wife is said to be the pioneer. Kyoto ramen is said to fall broadly into three styles—tonkotsu shoyu, back fat and chicken paitan—and back-fat ramen is said to trace back to a shop in the Ginkakuji area of Sakyo Ward that started as a stall in 1947.
- When it is eaten
- It is enjoyed as an evening meal and also as a bowl to finish off a night of drinking.
- How it is eaten
- Depending on the shop, you can order the noodle firmness and the amount of green onion and back fat to your liking.
Sources
- 深夜の締めにも、メインディッシュにもなる、京都のラーメンAtoZ | 京都観光Navi · Tourism organization · Source checked 2026-10-12
- 京都ラーメン - Wikipedia · Encyclopedia · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
Dietary guidance
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- VegetarianClues to confirm: meat or seafood
Shows possible meat or seafood clues in the dish information.
- HalalClues to confirm: pork
Shows pork or alcohol clues that need confirmation.
- Gluten-freeClues to confirm: wheat or noodles
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Religious and cultural checks
Shows whether pork or alcohol (mirin or sake) appears in the dish name or editorial description. No clue does not confirm absence or religious suitability.
- PorkPork: clue found in dish information
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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- SpicinessNot confirmed by the dish information.
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- Ease of eatingNot confirmed by the dish information.
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- Venue settingNot confirmed by the dish information.
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