Mendokoro Janomeya

Slightly sequestered on the second floor of Kayu-koji Shopping Arcade in Kyoto, Mendokoro Janomeya has won diners over with its brilliant ability to draw out the flavors of locally grown chicken. The ramen broth is made by steeping chicken bones and whole birds, resulting in three signature varieties: paitan (white broth) — noteworthy for its creamy richness — soy sauce and salt. A well-tinkered blend of soy sauce and chicken oil adds depth to the flavor. A hint of sweetness comes from the whole wheat flour noodles, which are boiled al dente to achieve a supple texture that pairs perfectly with the soup. The chicken theme extends to the ramen toppings, featuring slow-cooked chicken char siu atop the noodles. The set menus, including karaage, showcase the ramen-ya’s affinity with the bird. Beyond their chicken ramen, the dried sardine ramen is equally remarkable. Prices are affordable for a meal that soothes the soul and belly. Mendokoro Janomeya is a 2023 and 2024 Michelin Bib Gourmand restaurant.