Ramen Touhichi

Located off central Kyoto, yet still close to Kinkaku-ji and Daitokuji Temple, Ramen Touhichi stands out among neighboring ramen-ya for its focused approach. The owner’s vision is clear — to emphasize the purity of each ingredient. Hence, a ramen broth consisting solely of water, chicken and soy sauce. Its hallmark shoyu (soy sauce) ramen is anchored by its special dashi, steeped in a variety of free-range chicken breeds, including Kyoto’s prized Namba Black chicken. The ramen kaeshi (ramen flavoring sauce) is crafted from a blend of seven different soy sauces, including shoyu sourced from the century-old producer Nihon Ichi Shoyu. Medium-thick noodles kneaded from Hokkaido’s wheat flour become the perfect conduit to deliver the soup. The result is an umami-rich ramen that carries a gentler flavor. Its tsukemen (dipping ramen) is equally delightful with a richer broth and satisfying slurp. Make sure to order the karage fried chicken, seasoned with sichimi seven spices and cumin, for the perfect companion. Ramen Touhichi is a Michelin Bib Gourmand restaurant in 2024.