Amber SP (¥1,100) - Light soup with clam broth. It had a delicate taste of chicken. The moist chashu cooked at low temperature was delicious. The noodles were thin and straight. It was tasty. The flavored egg was firm in texture.

On this day, I had some work in the area in the afternoon, so I decided to try out "Kyoto Senmaru". When I think of "Senmaru" in Kyoto, I always associate it with "Shakariki", but this restaurant is actually located closer to Senmaru than Shakariki, right on the southwest corner of the Senbon Marutamachi intersection. There is no parking lot, and it is not allowed to park bicycles or motorcycles in front of the store, so it's best to keep that in mind when visiting. The store has been open for some time now, but it is impressively clean and well-maintained both inside and out. I arrived around 12:30 PM and noticed that there were two "sold out" stickers on the ticket vending machine. I decided to go with the regular size for 880 yen, without any additional toppings or upsizing. When I handed over my ticket to the staff, I had to choose between "Kohaku" and "Kurotobi", but I found it a bit difficult to decide as the descriptions on the vending machine were not very clear. The menu was also displayed in English and Japanese near the vending machine, but it was hard to read the small font from where I was standing. The interior of the restaurant had a counter with seven seats surrounding the kitchen, where a large steam convection oven was prominently placed. There were two young staff members, a man and a woman, who seemed to be a couple. The "Kohaku" ramen I ordered arrived shortly, with thinly sliced rare chashu and black pepper-seasoned chicken chashu on the side. The soup had a light and clear broth with a base of chicken and a hint of clam umami. The noodles were straight and medium-thin, with a crispy texture that paired well with the soup. Overall, I had a good impression of the place on my first visit. The restaurant had some ups and downs in the past, with menu changes and multiple locations opening and closing quickly. But for now, they seem to have updated their business information on Google Maps. However, the origin of the name "Daibu" remains a mystery. The pronunciation seems to be a play on the English word "DIVE", but the character "醍" is not commonly used, except in words like "daigo". The name could be related to the taste of dairy products or historical references, but it still remains unclear.

The noodles were flat and the soup had a smooth texture, clear and elegant in taste, truly exquisite. It was delicious, with a chicken-based broth combined with shellfish. The "Kohaku" ramen cost 880 yen and they also had grilled dumplings and tasty-looking seared chashu.

After the local branch in front of Kyoto Prefectural Office closed after 1 p.m. on a public holiday, I decided to visit the main store in Senbon Marutamachi. The menu seemed to be limited or perhaps they had run out of certain items, as the ticket machine only had "Kohaku" available. Kohaku is a refreshing ramen with clam broth that I really enjoyed. I added some white rice at the end to make "age-zuke" style rice, which was delicious. The kitchen was run by two young men, one of whom seemed to be a student part-time worker, and they efficiently prepared the dishes. The interior of the restaurant was bright and neat, making it suitable for couples on a date (there was actually a couple dining there). The restaurant is conveniently located at a corner of an intersection, and the wide space in front of the store with a bicycle rack made it easy to visit. I will definitely come back again.

It reads "daibu‼️". It feels like diving into a ramen bowl‼️ The seven-seat counter with a beautiful white wooden counter table is stylish‼️ The owner or staff look very young and stylish, almost like a fashion magazine. The ramen is also stylish and trendy‼️ It's made with clam broth soy sauce and medium-thin straight noodles, topped with rare chashu. Everything is above average‼️ The soup being a bit slimy is a unique feature. It may improve over time. However, it lacks impact and originality. It might be trying too hard to follow trends. It felt like a stylish clothing store rather than a traditional ramen shop.

A stylish exterior that doesn't look like a ramen shop✨ The soup, based on chicken broth, is clear and beautiful, matching perfectly with the flavor of shellfish, as befitting the name "amber"✨ You can enjoy it elegantly at the bright wooden interior and counter seats☺️ Thank you for the meal, it was delicious. #Grateful for life... #KyotoGourmet #KyotoTravel #KyotoDinner #KyotoLunch #KyotoRamen #SenbonmarutachoGourmet #KyotoSightseeing #LetsgotoKyoto #KansaiGourmet #RamenLovers #KansaiRamen #DeliciousPhotos #Noodlestagram #FoodPhotos #Foodstagram #kyoto #kyotojapan #kyototrip #kyotofood #kyotodinner #kyotolunch #kyotoramen #ramennoodles #visitkyoto #instakyoto #loves_kyoto

I went to the ramen shop "醍ぶ -DIVE-" in Kyoto, Nijo. I tried the Amber SP (1000 yen) and the W seared rare chashu bowl (200 yen). The clear and light amber-colored soup shines with the delicate aroma of clams and soy sauce, all brought together with chicken broth. The two types of chashu are delicious and enjoyable. The seared chashu bowl, with its aroma of seared chashu and the richness of the boiled egg, really stimulates the appetite! Shop Information: 醍ぶ-DIVE- Address: 2-9 Jurakumawari Higashicho, Nakagyo-ku, Kyoto 604-8404 Business Hours: 11:30-20:00 (Last Order 19:45) Closed on Wednesdays and Thursdays

Today I visited Ramen Senbonmaru Kitamachi for the third time. I had the Amber W Roasted Rare Chashu Don, which had a rich flavor of clams yet was light and elegant. The soup was clean and the kitchen was immaculately clean. It's not your typical Kyoto ramen, but it embodies the refined image of Kyoto. I hope this style of ramen becomes more popular in Kyoto. #KyotoGourmet #KyotoRamen #SenbonmaruKitamachi #NewKyotoGourmet #Light #Amber #RareChashu

I ordered the first item on the menu, "Amber". It was a clear soup with medium-thick, flat noodles. The soup had a subtle clam flavor when slurped. It was gentle and not bad, but as I continued eating, I started to get a little bored. I felt like I wanted to change the taste towards the end. I couldn't help but wish they had provided some yuzu pepper or something to add variety.

During the peak season of autumn leaves, I am currently traveling in Kyoto. This morning, I visited the Raku Museum. One of my favorite artists, Kanichi Yamamoto, is featured there. The Raku ware that appears in his works "Ask Rikyu" and "Rikyu's Chashaku". I had always wanted to visit to see the works of the Raku family who made tea bowls for Sen no Rikyu's tea ceremony. There were black tea bowls that seemed to suck you in and bright red tea bowls that were dazzling, giving me a breathtaking sensation and I was very moved. It was really wonderful. My husband also seemed to feel something to a certain extent, saying "Wow," but then quickly asked, "What are we having for lunch?" Overwhelmed with emotion, I said, "You can choose wherever you like." After leaving the Raku Museum, we headed to the Jurakudai Ruins. We arrived after about a 10-minute walk. Everywhere you walk in Kyoto, you encounter a piece of history, don't you? Passing by the Muromachi Shogunate Ruins on the way to the Raku Museum after getting off at Imadegawa subway station. The plan for today is the Muromachi Shogunate Ruins, Raku Museum, and Jurakudai Ruins. I explained it to my husband during breakfast at the cafe, and at that time, he seemed indifferent, but it seems he was listening carefully. Taking a break at the Jurakudai Ruins, he suddenly started walking briskly, saying, "Let's go this way." It seemed he intended to go to a ramen shop, as he was checking ramen shops around the Jurakudai Ruins. It's important to explain the itinerary in advance. After walking a considerable distance, we arrived at a small ramen shop on the corner of a large intersection. Right next to the police box. There were only a few counter seats in the shop and no customers. I sat on a high chair and looked at the menu at my husband's direction. I ordered the "Amber" ramen with the flavor of shellfish, while my husband ordered the "Ginshu" ramen. The "Amber" had a thin light brown transparent soup with a strong shellfish broth flavor, making it a delicious ramen. The "Ginshu" had a slightly darker colored soup. This one had a more amber-like feel to it. The scent of sakura shrimp was too strong, which was a bit disappointing. I had the impression that Kyoto ramen was greasy or heavy, so I was pleasantly surprised by this light ramen, and we enjoyed it. Posted 2022/3

I had never eaten such delicious ramen before. It was so delicious that I decided to post my first review on Tabelog. I have always liked clam broth, so I was curious about this ramen shop. When I visited the other day, the shutter was closed, and I thought they might have closed down, even though it wasn't supposed to be their regular holiday. But today, it was open. As it was already 8:30 pm, there were not many places open, so I was grateful to find this shop open. There are three types of ramen on the menu, but I decided to go with the one I had been curious about for a while, the "Kohaku." It is a chicken-based clam broth soup, which I really like. My expectations were high. Whenever I go to a ramen shop, I always order an ajitama (flavored egg), so I added one for an extra 100 yen. The completion of the ajitama is proportional to the completion of the ramen, that's what I believe. The ramen was served in about 3 minutes. It had a light and beautiful appearance. The translucent golden soup made me understand why it was named "Kohaku." I enjoyed the aroma and then took a sip of the soup. Delicious. What is this? This is exactly the kind of soup I have been looking for! I got lost in the soup and slurped it up. It was a perfectly seasoned chicken broth with just the right amount of salt. But then, the umami of the clam broth emerged and became more pronounced. A faint, gentle sweetness could be felt. Each sip filled me with a sense of happiness, and my whole body tingled with joy. Oh, I haven't even taken a bite of the noodles yet, as I was enchanted by the soup. I took a bite of the noodles. They were slightly chewy, not too thin or thick. The noodles themselves were probably just delicious, but they were incredibly tasty when combined with the golden soup. And the menma was the pointed type! This increased my liking for it. The menma was also delicious. There were two types of chashu. The chicken chashu had a strong black pepper seasoning, which felt a bit overpowering. This might be a preference that divides people. I thought it was a clever touch to keep the person eating from getting bored. The ajitama. It was perfectly seasoned, with the flavor reaching all the way to the center. Flawless. This ramen was so delicious that I had finished it in no time, which was a first for me. I savored the last spoonfuls of soup with a feeling of regret. Ah, I wish I could keep all this soup in my stomach forever! I wanted to savor this soup for as long as possible! But my stomach had reached its limit, and I couldn't finish it all. What a pity. Really a pity. My brain went numb the moment I tasted this soup, so I thought, maybe they used some umami seasoning like MSG? I asked the shop owner, but he said they didn't use any chemical seasonings. Well, that makes sense. Haha. I will definitely come back again, as I left the shop with a heart full of desire to eat this ramen again. People who love ramen tend to eat a lot of ramen, right? I finally understood their feelings. I will start exploring clam broth ramen from now on. I have been eating various ramen about twice a month, but I have never felt more than just delicious. However, this ramen "Kohaku" was so delicious that I couldn't help but take notes. My concept of ramen has changed. This shop is quite far from my home, so I don't know when I can come back next, but I will definitely revisit when I come to Kyoto again.

This time, I went to Daibu in Kyoto! (Actually, I went there quite a while ago). Daibu has a beautiful interior with two female staff members. It seems like a popular place! One of the waitresses is friendly and efficient, while the cook seems a bit grumpy and tense. I felt a similar vibe from my ex-girlfriend in the past, haha. In the food and beverage industry, it's important to greet customers with a smile. I watched the cooking process and saw them adding truffle oil with a syringe-like tool. This truffle oil must be crucial! Excited for the ramen! The ramen arrives, and I can smell the truffle. The soup was also cooked in-house, so they must have some special techniques. However, the overpowering truffle scent masked the taste and aroma of everything else. If you're not a fan of truffle, this ramen might be too intense for you. I personally like truffle, but still found it a bit overwhelming. Both the ramen and the service have room for improvement. Thank you for the meal!

On Tuesday at 18:30, I went to Daibu -DIVE- with no customers yet, so I decided to change my plans. This was my second visit. I sat at the counter in the back. I ordered the Kurotobi for 850 yen and the grilled gyoza for 300 yen (set price). The Kurotobi arrived at 18:36. They topped it with truffle oil, which had a strong and pleasant aroma. The gyoza arrived almost at the same time. I couldn't resist ordering them again since they were delicious last time. They also provided salt. The Kurotobi looked intense, so I expected it to be salty, but when I tasted the soup, it was surprisingly mild and enjoyable. I usually prefer firmer noodles, but the flat noodles here were supple, glossy, and had a nice bounce, right up my alley. I usually don't pay much attention to the chashu in ramen, but this chashu was juicy and very tasty, exceeding my expectations. I was more satisfied than with their previous ramen, perhaps due to improvements made since they opened. It was delicious, thank you for the meal.

This was my first time trying Daibu, a restaurant related to Yūkō that has been popping up in various places recently. I tried it out and it was a very delicious place. I had the Kohaku ramen, and the clear soup was light yet packed with flavor, very tasty. I also tried adding a seasoned egg to it, which was also delicious, but the chicken chashu was even more delicious. I should have added extra meat. The chicken soboro rice bowl looked appetizing with the raw egg on top, but I think it tasted better than it looked. I believe that if the seasoning of the chicken soboro was a bit more pronounced and the rice was a bit firmer, it would complement the soup-based ramen better.

Lunch today! I had the "Daibu" ramen with "amber + extra meat" at Daibu. It was delicious~ The clear and light soup combines the umami of clams and chicken perfectly. The clam's light umami blends with the animal-based umami of the chicken, creating a well-balanced flavor. The rare pork chashu is delicious, and the chicken breast chashu is also tasty. I'm curious about the other menu items too!!! I want to go back again, haha.

"There's a ramen shop you might like," I was recommended and decided to visit. Yes! I love light ramen. I arrived right at 11:30 am when they opened. According to the menu, they offer three types of ramen. "Kohaku" has a clear, amber-colored light soup that combines the umami of clams and the elegant aroma of soy sauce with chicken broth. As you eat, you can taste the depth and richness of the flavors. "Ginshu" has a soy sauce base with just the right amount of sweetness, enhanced with the umami of shrimp and consomme, finished with the aroma of cherry shrimp. "Kurotobi" has a rich soy sauce base with a hint of acidity, finished with the enticing aroma of truffles. I had a hard time choosing, but I decided to go with "Kohaku" because of its clear amber-colored soup, and I added a seasoned egg on top. There were no condiments on the table. The soup looked beautiful and shone brightly, just as I had expected. The balance of flavors was perfect, and the clam broth wasn't overpowering at all. I could eat this every day. The rare chashu, black pepper chicken chashu, and bamboo shoots were all delicious. The young chef's skills were impressive, and the ramen was expertly crafted. I had to skip the dinner options this time, but I definitely want to try the "Double Seared Rare Chashu Don," "Chicken Soboro Don," and "Pan-Fried Dumplings" next time.

It was my first visit to this ramen shop located in Kyoto, Juraku. The shop opened last April and is run by someone who used to work at "Menya Yuko" in the same area. I visited on a Saturday afternoon and although there was no line outside, the inside was full and I had to wait for a while. I ordered the "Kohaku (with extra noodles)" with a flavored egg, and the "Double-seared rare chashu bowl". When the dishes arrived, the soup had a light amber color. It had a subtle clam flavor that spread gently, with hints of chicken depth that made it very enjoyable to drink. The noodles were straight, medium-thick noodles with a soft but chewy texture. The chashu included rare pork chashu and chicken ham, with the chicken ham's texture and seasoning being particularly good. The rare chashu bowl mixed well with the flavored egg yolk and was delicious. The clam umami was light and refreshing, making it easy to finish the soup. I would love to try other types of noodles here in the future. Thank you for the great experience.

A ramen specialty shop located at the southwest corner of Senmaru intersection. I found out about this new store through an online introduction, and it turns out it opened in April 2020. I recall it used to be a soba shop, but it seems to have changed without me noticing. The shop seems to have a strong commitment to quality based on their website, so I decided to visit with high expectations. I visited on the last day of a 3-day weekend in January, just before noon. The shop is small with only 7 counter seats surrounding the kitchen. There was no line, but there were 5 customers already inside. The menu offers three types of ramen: "Kohaku," "Ginshu," and "Kurotobi," each with unique flavors. I wanted to try them all, but this time I chose the "Kohaku" for 800 yen and a side menu item, the chicken soboro don for 200 yen, making it a lunch total of 1,000 yen. The "Kohaku" is made with a broth of chicken and clam dashi, seasoned with white soy sauce. The name "Kohaku" is likely derived from the appearance of the clear soup, as you can imagine from looking at it. With the first sip, you can taste the umami of the clam coming through, blending with the sweetness of the chicken broth. The saltiness is mild, allowing you to drink it up quickly due to the richness of the broth. It's a refined soup. The noodles are medium-thin with a nice elasticity and chewiness, and you can taste the quality of the noodles themselves. The toppings include chicken breast, pork shoulder chashu, menma, white negi, and mitsuba as a garnish. The chicken chashu has a ham-like taste, with the coarse ground pepper on the edges stimulating your appetite. The pork chashu is thin like prosciutto, with a moistness that comes from high-quality meat. The menma is long and well-made. All the toppings are delicately seasoned to complement the light amber soup. The chicken soboro don is served in a small bowl with an egg yolk in the middle, surrounded by chicken soboro. Mixing the egg yolk with the chicken soboro binds everything together, making the dish delicious without the need for additional seasoning. As expected, this refined ramen feels like something you would find in a traditional Japanese restaurant, and it feels light and healthy even after eating a lot. Even when your stomach is tired, you could easily eat this Kohaku ramen. I look forward to trying the "Ginshu" and "Kurotobi" next time. Thank you for the meal.

I visited this place for the second time since writing a comment when it first opened. This time, I ordered the Kurotobi ramen, which is topped with truffle oil. The soy sauce-based soup is smooth and slightly sweet, complementing the noodles well. The ramen is well put together. It seems even better than before, don't you think?

This is a ramen shop that opened in April this year! The interior of the shop is small with only a counter, which gives a cozy atmosphere. The staff are very friendly and welcoming. Although there are limited seats and you may have to wait outside, once inside, you are greeted with a heartfelt "Thank you for waiting in the cold." There are three types of ramen available: soy sauce ramen with a strong clam flavor, soy sauce ramen with a rich shrimp aroma, and soy sauce ramen with a noticeable truffle scent (which I did not try this time). The ramen has a good balance of hearty and light flavors, and the seasoned egg is delicious! Definitely worth a visit!