For tasty Kyoto tsukemen (dipping ramen), nothing beats these 5 shops. You simply have to visit them.
Kyoto Tsukemen - Top 5
Kyoto boasts a deep ramen scene, with tsukemen (dipping ramen) playing a big role. If you haven't experienced tsukemen yet, it's a culinary delight that you shouldn't miss.
Think of tsukemen as deconstructed ramen with a rich and thick broth. The noodles, normally thick, maintain their firmness since they're not submerged in broth.
Kubota - Miso Powered
First on the list is Kutoba (吟醸らーめん久保田 本店), a Kyoto tsukemen powerhouse. They have great, central location and this can result in a queue forming outside. Everyone waits to taste their miso powered tsukemen.
Its rich, brown broth is infused with robust pork and fish flavors. Additionally, there's a subtle spiciness. But it's the miso seasoning that steers the ship. Complementing the broth are hefty noodles.
Menya Sanda - Just Chickens and Water
The owner of Menya Sanda (麺屋 さん田) actually honed his skills at Kubota. But the tsukemen he serves up is completely different. Firstly, it's not miso based. Moreover, the broth is strictly chickens and water.
It's one of the most velvety and luscious chicken ramen broths in Kyoto. Just like at Kubota, fat noodles are crafted from 100% domestic wheat flour and are made in-house. However, unlike Kubota, queues here are typically shorter.
Enaku - The Thickest Noodles
At Enaku (つけめん 恵那く), the tsukemen features a shoyu (soy sauce) base. The broth on top consists of pork bones, chicken bones, assorted vegetables, dried fish, and a touch of mackerel oil. Surprisingly, the broth doesn't have a strong fish flavor.
In essence, it's well-balanced, with each ingredient harmonizing with the others. There are traces of pepper that flicker in the hearty broth as well. Lastly, Enaku's noodles are the thickest on this list and they incorporate whole wheat flakes. Opt for "atsumori" for warm noodles or "hiyamori" for cold noodles.
Menya Takakura - Wagyu Beef Toppings
Menya Takakura (麺や 高倉二条) is part a culinary collective that operates a few ramen shops in Kyoto. All shops have stylish interiors and offer both ramen and tsukemen. Naturally, we're zooming in on Takakura's tsukemen now.
Takakura's pork and fish based tsukemen broth isn't as decadent as the three previous entries. The noodles are thinner too. But it's all delicious. What's perhaps most fun is that you get to choose your toppings. Choose beef motsu (innards), pork slices, or wagyu beef. You can't go wrong with any of them!
Kirari
At Kirari (つけ麺 きらり), what's most noticeable about the tsukemen broth is its sweet flavor. Crisp raw white onions counterbalance the broth's richness and enhance its existing sweetness. If you decide on ordering their tsukemen with all toppings, you're treated to a tray of pork slices, egg, and menma (bamboo shoots).
There's even a little rice for any leftover broth. Another unique feature that sets Kirari apart is the presence of a microwave. This is to heat up the broth when needed (tsukemen noodles are normally served cold). At both Kubota (entry no. 1) and Kirari (this shop), make sure to purchase a ticket before getting in line.
There you go - 5 ramen shops in Kyoto for lip-smacking tsukemen!