Kobushi Ramen

The usual tonkotsu or shoyu ramen formula is not part of the equation in Kobushi Ramen. Wanting to draw out flavors of Kyoto cuisine and local ingredients, the owner-chef went through a series of trials and errors in developing a ramen recipe that is delicious and groundbreaking — free from the gimmicks, but still rich in original flavors. The result? "Kyoto Duck and Dried Nodoguro Soba," a ramen boasting a broth infused with dashi of Kyoto duck, blackthroat seaperch and dried sardines. Topped with pork chashu, chicken breast, red onion and a tantalizing jammy egg, this ramen is a delightful twist from the typical noodle with the same — if not more — umami punch. To complement the soup, thin, straight noodles pair is chosen. The chef’s talent in flavor extraction further shines through the second-most popular item: the "Rausu Kombu Kake Soba,” featuring a soup made from kelp, water, and Oboro-kelp-infused oil. Located near family-friendly Umekoji Park, Kyoto Aquarium, and the Kyoto Railway Museum, the ramen joint attracts a healthy mix of tourists, locals, and overseas visitors. Kobushi Ramen is a receptient of Michelin Bib Gourmand Award in 2024.