The answer to the “1,000-yen ramen barrier”… The astonishing taste of ramen in a course that includes noodle samadai, Western-style, and Kyoto-style kaiseki-style ramen.

Excellent soy sauce ramen…in a quiet Kyoto townhouse / Kyo Tomen Gion Higashiyama Tsujika (Gion Shijo)

Last but not least is a chic Japanese noodle course. The Japanese restaurant that has made a name for itself in Gion has been renovated to serve ramen and black curry. Kyo Tomen Gion Higashiyama Tsujika uses authentic Japanese cooking techniques to create a visually pleasing dish.

The main ramen dish is a rich chicken seiyu broth. It is based on Tanba black chicken, and is mixed with a soy sauce that is a blend of four kinds of soy sauces, including Kyoto Matsuno soy sauce, Tamari soy sauce, and wood-bottled soy sauce, and 50 kinds of salts. The special ordered noodles by Menya Hege are floating on the top of the soup, which gives it a multilayered flavor.

Chef Taku Kasami, who has more than 20 years of experience in Japanese cuisine, has created 9 kinds of toppings, which are not only visually appealing but also have the power to change the taste. Crispy parmesan rice crackers and burdock root stew are just a few of the textural accents that add variety to the excellent soy sauce ramen.

The restaurant, which used to be a teahouse in Gion, is decorated in Japanese style, creating a relaxing atmosphere. After an aperitif of sake, the first course was fresh Hokkaido sea urchin and cream cheese tofu. This is the perfect place to enjoy a course of ramen followed by dessert.