Tsukemen Miyamoto

A substantial and generous portion of noodles is not even the best part of this famous tsukemen store in Kyoto. Tsukemen Miyamoto is known for the richness of its inimitable thick broth. The dipping noodles are the specialty of this store. Tsukemen Miyamoto's soup is made of chicken and pork broth combined with niboshi stock. The fattiness of the meat broth brings about the richness while the niboshi broth adds zest without leaving a fishy aftertaste. Dried flakes from domestically produced ingredients along with niboshi soy sauce are added at the end. The combination of unique components is the secret behind the unique umami flavor. The chewy and fat Sanuki udon noodles, made in-house, are clung onto by the broth, with a firm bite in each piece. The tsukemen dish also includes two slices of different chashu types (usually a pork belly and shoulder roast that complements the broth), ajitama egg, and seaweed. A heavy broth for a noodle dish is quite difficult to ace as it can be too much for some. The one at Tsukemen Miyamoto is nothing like that. The soup at this udon-ya wins acclaim from noodle lovers of all tastes and preferences.