Once again, it's "Seabura no Kami". Tried the Mazesoba for 1000 yen, which I hadn't had before. The sauce was already well distributed, so you don't have to mix it too much. When mixed, the balance of pork bone and seafood umami is perfect. Despite the sinful appearance, the back fat is not too heavy, with a mellow sweetness. The dried seaweed also does a great job. I learned that dried seaweed goes well with dried fish and back fat from the Seabura no Kami's back fat shoyu ramen. And you know what, the noodles at Seabura no Kami are really good. They are thick curly noodles like Jiro, with a wheaty flavor and a slightly chewy texture due to a higher water content. Thanks to the final rice dish, I managed to finish everything cleanly. I feel so guilty. I'm sorry.

Thank you for always reading. If you liked it, I would be happy if you could bookmark the restaurant by clicking the "Save Store" button. Ramen Hyakumeiten Journey! Kyoto was almost untouched, and at this timing, I made my first visit to Seaburano Kami Minami Honten. Seaburano Kami has four stores in Kyoto. Each store has its own limited-time menu and is an attractive place. The address of Seaburano Kami Minami Honten is 25-4 Minami Aigocho, Nakagyo-ku, Kyoto City, on the 1st floor of Daystar Avenue, a 5-minute walk from "Shijo Omiya" station. I arrived at the store at 2:30 pm. Regular holiday ... Only closed on January 1st (New Year's Day) Business hours ... 11:00-15:30 (LO 15:00) 18:00-22:30 (LO 22:00) There was no line outside at this timing! I entered the store and got permission for photography, then went to the ticket machine. The standard menu includes three kinds: backfat dried sardine ramen, mixed ramen, and tsukemen. There are also limited-time options. I would love to try the ultimate Seabura rice, but since I had eaten recently, I decided to skip it this time. My husband ordered the Special Backfat Dried Sardine Ramen for 1,250 yen. I sat at the counter seat, handed over the ticket, and was asked if I wanted thick or medium noodles, and rare or braised pork. This time, I chose thick noodles and rare pork. The table condiments included chopped garlic, eating chili oil, and apple vinegar for mixed ramen, and red pepper, black shichimi, black rose seaweed for ramen and tsukemen. After a short wait, the ramen was served. The visual was very appetizing! Let's eat! First, the soup! The balance of the sweetness of domestic backfat, the bitterness of blended sardines from Nagasaki, Kujukuri, etc., and the richness of the soup base is wonderful! The noodles are a special order of thick curly noodles from Kyoto Taito. The chewy texture goes well with the soup, and the backfat nicely coats the noodles. The special toppings include chashu, backfat, green onions, chopped purple onions, menma, nori, and flavored egg! The large rare chashu allows you to taste the deliciousness of the meat, whether eaten as is or dipped in the soup for a bit. The crispy chopped purple onions are a good accent that goes well with the soup. I chose black shichimi and black rose seaweed for seasoning! Black rose seaweed goes perfectly with this soup! It was a delicious and satisfying meal. After thanking and saying goodbye, we left Seaburano Kami Minami Honten. Husband: Thank you for the meal! It was delicious! I will come again! Thank you very much for reading until the end. I hope this information can be helpful as a reference for everyone's gourmet experiences. Website: https://www.instagram.com/turisurukatsuo_ni_taberukatsuo/ Blog: https://turisurukatsuo-ni-taberukatsuo.net/ The blog has appropriate placement of photos, etc.

Visit time: 19:40 Weekday waiting time: 10 minutes Menu: Back Fat Dried Sardine Ramen 900 yen Even though I was already full from eating yakitori, since I had come all the way to Kyoto, I decided to have ramen as a finishing touch after drinking. Despite the late hour, the restaurant was full. I purchased a ticket for the Back Fat Dried Sardine Ramen. Since I was already full, I opted not to add any toppings. As expected from the name of the restaurant, the ramen was indeed filled with a generous amount of back fat. I was unsure if I could finish a bowl of ramen filled with back fat while already being full, but surprisingly, I was able to eat it normally. The soup was so delicious that even though I thought I shouldn't drink too much of it, I ended up drinking about a third of it. I will visit again next time on an empty stomach. Thank you for the meal.

◇◾️September 2023◾️◇This was a restaurant I had always wanted to visit. I love fatty broth, so the name of the restaurant caught my attention. However, as I have gotten older, I have had fewer opportunities to eat ramen with fatty broth. I arrived on a Saturday around 1 PM and there were 4 other customers. I sat at the counter and ordered the Fatty Fish Broth Ramen for 900 yen, with extra noodles for 110 yen. I chose the braised pork for my topping, as I'm not a fan of rare pork. I was happy that I could choose my toppings. I opted for thick noodles, which arrived in about 7 minutes. The broth had a nice aroma of fish broth. I avoided the fatty part and took a big sip. The broth had a fish flavor but was not overpowering, and it was quite mild even when mixed with the fatty part. The broth was delicious. The thick noodles had a slightly chewy texture, and I was surprised by how easy and tasty they were to eat. I had expected a richer flavor, but it was different from what I had imagined. It was very easy to eat and very delicious. I would definitely like to visit again. Thank you for the meal!ヽ(´▽｀)/

I ordered the menu☆ Back fat and dried fish ramen for 900 yen (tax included). It arrived around 18:10, just in time without having to wait in line. There were people waiting behind me. Since it was Saturday, it seems like you can go without waiting in line around this time on weekdays. Thank you for the meal. Thank you, Seabura no Kamisama, for the delicious steamed bun.

When I was passing by the area, I opened Tabelog and this place was at the top of the list, so I decided to visit. The shop was not facing the street, so I almost passed by it, but I parked my car at a nearby coin parking and went inside. It was lunchtime on a weekday, but there was almost no wait. I ordered the pork back fat and dried sardine ramen. They asked me about the type of noodles and whether I wanted rare or simmered pork, so I chose medium thick noodles and simmered pork. The ramen arrived shortly, with plenty of back fat, and I was a bit worried due to my age, but when I tasted it, it wasn't heavy at all. The sardine broth was refreshing and had a Japanese taste. The noodles were nicely coated with the soup, and I finished it quickly. As I sipped the remaining soup, I wondered what vegetables were floating in it - cabbage? No, green onions? I couldn't tell, but later I found out it was onions. They were well-prepared without any bitterness. Next time, I want to try experimenting with condiments. It was a ramen with a light umami flavor, not greasy at all.

Fushimi, Slurp, Nishiki - I have been to these places before, but for some reason, this is my first time visiting the main store. I tried the limited edition beef, pork, and chicken mix rich dipping noodles for 1100 yen. The noodles weigh 200g and come with simmered pork and rice. I was drawn to the wide, flat noodles. They are similar to fettuccine and have a sweet wheat flavor. The rich dipping sauce has a strong presence and wraps around the noodles nicely, making it delicious. The rich soup is well-balanced, with a richness from the chicken and pork rather than the beef. It is more mild than overpowering. I could have done without the crouton-like topping. I mixed in the rice at the end and finished with a sip of the soup. Overall, I think the dipping noodles are of a high quality, but personally, I didn't feel impressed enough to want to come back again.

I visited around 6:00 p.m. on Monday, September 4, 2023, and there were 6 customers ahead of me, so it wasn't very crowded. I ordered the limited edition "Rich Beef, Chicken, and Pork Triple Dipping Noodles" for September 2023 at the ticket machine. I sat at the designated seat and my order arrived in about 10 minutes. The rich beef, chicken, and pork soup was thick but surprisingly mild, and it paired well with the noodles. It was a rich bowl but easy to eat. Unlike typical dipping noodles with a seafood and meat-based double soup, this had a completely different and good flavor. I also liked that rice was included as a finishing touch.

"Located a 6-minute walk from Hankyu Railway Kyoto Line Omiya Station in Nakagyo Ward, Kyoto City, the sophisticated tonkotsu shoyu ramen restaurant 'Seaburano Kami Minamimachi Main Store' celebrates reaching 3100 reviews! Visited on September 1, 2023. This shop was ranked in the top 100 ramen shops in the west in 2022. The name 'Seaburano Kami' is quite interesting, isn't it? It's a popular ramen shop in Kyoto. I splurged on the 'Special Tonkotsu Shoyu Ramen for 1250 yen' and it was worth it. The visual presentation is beautiful. Starting with the soup, it was incredibly delicious! The tonkotsu shoyu soup is easy to drink and has a mild umami flavor that elevates the fish broth and pork fat to a delicious ramen. The recommended curly noodles were the perfect choice. They paired well with the light fish broth, had a chewy texture, and were satisfying to eat. The half rare and half seared chashu was also excellent. The rare chashu was tender and flavorful, while the seared chashu had a delicious charred taste. The soup was so good that I finished every last drop. It had a savory umami flavor throughout, without any guilt from the pork fat. I enjoyed it until the very end. Ah, it was delicious... Thank you for the meal!"

Visited after a year. There were 3 groups of customers right after opening at 11:30. By 12 o'clock, it was full, but there was no waiting line, so it seems like the popularity has decreased compared to before. I was interested in the limited edition chilled dried fish with grated radish soba, but it was sold out, so I bought a ticket for the regular 200g dipping noodles (1,100 yen tax included) and 2 pieces of fried chicken (350 yen tax included). The soup had a deep flavor and was slightly sweet, which I liked. The noodles matched well with it. I enjoyed it with the rice in the soup and the soup split. Even with 200g of noodles, I was full (^^) Unfortunately, the fried chicken was not that great in terms of taste and portion.

The fatty fish broth complements the smooth wheat flavor of the thick curly noodles, making it delicious. However, it was a bit heavy on the stomach. The chashu (pork slices) were light and both the rare and simmered versions were tasty. The seaweed was also recommended and delicious. The friendly female staff asked if it was my first time and suggested the Nori topping.

Visited a coin laundry while waiting for my laundry to be done, decided to try their limited edition cold dish. Arrived around 11:30 AM and there was no wait. Ordered the limited edition cold tantanmen. The bowl served was... Ah, this feels familiar. It's similar to the cold tantanmen I had at the Nishikiya store before. The soup, with plenty of sesame and refreshing acidity, feels like eating a salad with sesame dressing. As you dig into the meat miso, the rich meaty flavor and spiciness kick in, satisfyingly filling your stomach. Oh, even on a hot day, it's refreshing yet filling. It's just perfect for the scorching summer.

On August 17, 2023 (Thursday), I visited Seaburano Kami Minami Honten in Kyoto and tried their "Back Fat and Dried Fish Broth Ramen" for 900 yen. The shop is located at 25-4 Mibu Aigocho, Nakagyo-ku, Kyoto, and is a 6-minute walk from Omiya Station. They have 6 counter seats and 1 table for 4 and 6 people each. The ramen is served with a rich back fat soup with a hint of bitterness from the dried fish, creating a flavorful and creamy broth. The noodles are available in medium or thick, and I chose the thick noodles which were chewy and went well with the soup. The chashu pork can be ordered as simmered or rare, and I chose rare which was tender and delicious. The bamboo shoots were crunchy, and you can add nori as much as you like. Overall, it was a satisfying meal. #ramen #Kyoto #foodie #noodles

This shop was opened by a owner who was fascinated by the potential of pork back fat, and self-taught himself into the world of ramen, creating his own version of the local ramen from Niigata called Enzan Sanjo style ramen, which became a popular spot in Kyoto. Since I love Enzan Sanjo style ramen, I wanted to know how it was adapted, and it was conveniently located just a few minutes walk from the hotel I was staying at, so I visited for the first time. After eating at a nearby spice curry shop, I arrived close to 3 pm and there was no line, with no customers inside the shop either. The staff seemed to be in the process of cleaning up and preparing for other tasks, as the lunch rush had just ended. I purchased a ticket for the pork back fat and dried fish soba from the ticket machine. I sat at the counter seat, handed over the ticket, and was able to choose between thick noodles and medium-thick noodles, as well as rare or simmered pork for the chashu, so I chose medium-thick noodles and rare chashu. About 6 minutes later, the bowl arrived! The toppings included rare chashu, green onions, chopped onions, and menma. The soup had plenty of pork back fat floating on top, and the noodles were not medium-thick but rather on the thinner side. There was black rose seaweed on the table, which I assume is referring to the rock seaweed from the Enzan Sanjo style. When I tasted the soup, it was much milder compared to the Enzan Sanjo style, with a saltiness more suited to the people of Kansai. In terms of the noodles, I made a mistake in my selection. Thick noodles would have been a better match for the soup with pork back fat, similar to the Enzan Sanjo style. I had imagined the soup to be more like the one from Mastani, a pork back fat ramen chain in Tokyo, so I chose medium-thick noodles. However, perhaps in order to satisfy the palates of the people in Kyoto, or rather Kansai, this level of saltiness and mildness may be necessary. Thank you for the meal.

Today, I visited the Seaburano Shin Minami Main Store in Kyoto City, Kyoto Prefecture. Seaburano Shin is a master of Kyoto ramen, alongside Asahi, and is known for adapting Niigata's Echigo fatty fish broth ramen to a Kyoto style. A renowned establishment with a large following, I had marked this as a must-visit. I visited in the evening and the restaurant was moderately busy but I had no trouble finding a seat. I ordered through the ticket machine on the left and was asked if I wanted the chashu rare or medium rare. I opted for medium-thick noodles. The ramen arrived in 7 minutes with free extra seaweed on the table. The bowl contained two types of chashu, menma, green onions, finely chopped purple onions, and a layer of fatty broth on top. The menma had a nice crunch, the combination of green and purple onions was delightful, and adding the free extra seaweed enhanced the flavor of the thin slices of chashu pork. The broth had a distinct fishiness from the Echigo broth, but it was well-balanced with the pork bone broth, resulting in a delicious flavor. The crunch of the finely chopped purple onions paired perfectly with the fishiness of the broth. Despite being rich in fatty broth, it was not overpowering. The mild flavor of the broth blended well with the Kyoto style. The noodles were medium-thick straight noodles with a slightly chewy texture. I imagine that opting for thick noodles would result in even chewier noodles. Both options would be good as the broth and extra seaweed complement each other perfectly. Overall, there was nothing to fault. This restaurant has received high scores exceeding 90 points on other specialized websites. Although I found the positioning of the female staff member at the back of the restaurant and her attention to customers' phones a bit distracting, it added to the charm of the place. I will definitely visit again. Thank you very much.

Second visit in 3 years. Arrived for a late lunch around 2 PM. Prepared to wait due to the holiday, but surprisingly got seated right away. The thick and chewy curly noodles are delicious. However, I didn't feel the same overwhelming deliciousness in the soup as I did 3 years ago. It seems like the broth flavor is stronger now.

It was my first visit and I was indecisive, so I ordered the mixed ramen that I saw on YouTube. I arrived around 12 o'clock and luckily got a seat just as it became full, with a line forming afterwards. The mixed ramen was delicious, aiming for the perfect balance of sauce, lard, umami from bonito flakes, without being too heavy. The condiments on the table were also carefully selected, allowing us to freely use high-quality ingredients, which was much appreciated.

Visited a restaurant before 1 p.m. while waiting for laundry at the laundromat. Ordered the limited cold dried fish and grated daikon soba. The weather is cloudy but humid, so cold noodles are much appreciated. Toppings were simple with two slices of fish cake, grated daikon, myoga, and green onions for a refreshing touch. The noodles had a strong flavor with whole wheat and a firm texture. The soup was surprisingly robust with a strong dried fish broth flavor, balanced by the refreshing taste of grated daikon and myoga. The limited noodles came with the manager's cooked kombu rice as a finishing touch, which was a nice way to end the meal. It was a satisfying lunch that momentarily made me forget about the unpleasant heat. Now, it's time to collect the laundry and head back home.

Visited one of Kyoto's top 100 ramen shops✨ Arrived at 12:40 with no wait, ordered the cold ramen! Even though they specialize in se-abura (pork back fat), I ordered something different to beat the heat! The bonito flavor was strong, but adding chicken oil to a bonito soup? Personally, not a fan of the chicken oil, it felt a bit heavy and oily.. I would have preferred bonito oil instead. I enjoyed adding grated radish and vinegar with it for a refreshing taste ☺️ Thank you for the meal!

Today's dinner was my 6th visit to "Seaburano Kamimyo Honoten" in Shijo Omiya. I came to try the limited edition ramen available in early August. I ordered the "Cold Niboshi Oroshi Soba" in a large size, along with one piece of fried chicken at the ticket machine. While waiting, I checked out reviews on Tabelog and realized I had tried this last year. The food arrived quickly. The soup is a light salt-based broth with a hint of niboshi flavor. I found it a bit too mild for my taste, I prefer a stronger saltiness. I enjoyed mixing grated daikon into the soup before eating. The noodles were straight and had a good chewiness. Toppings included chicken breast chashu, grated daikon, chopped green onions, myoga, shiso, and sliced sudachi. Overall, it was a satisfying meal. Looking forward to trying more limited edition options in the future.

I visited the restaurant just before closing time with no parking available. The interior was quite spacious with a counter and table seating. After much deliberation, I ordered the tsukemen. The soup was fish-based and the flat noodles were to my liking. The soup was typical, and I finished by adding rice and soup broth to make ochazuke. The rice was automatically provided. I probably should have tried the ramen next time!