Michelin Guide Kyoto Bib Gourmand-winning restaurant "Niboshi Soba Ai" is a popular spot known for its straightforward dried fish soba. Located just north of Kyoto University's Faculty of Pharmaceutical Sciences, the restaurant's indigo blue shades give off a stylish vibe. The vintage-style interior mainly consists of counter seats in a cozy setting. The magnificent art of whales swimming leisurely on the wall is lovely. It seems like the concept revolves around indigo blue. The owner, who has traveled the world as a backpacker, shared that he is from Tokyo and used to work alongside the renowned Chofu restaurant "Chuka Soba Shibata." While Shibata is famous for its classic soy sauce ramen, the signature dish here is the uncompromising dried fish soba. My companion opted for the summer limited edition cold "Hiyaniro." The specialty dried fish soba was absolutely delicious! The soup alone was mind-blowing, with a gentle umami flavor of dried fish that lingers softly. The fine whole wheat noodles were as delicate as Japanese soba noodles. The abundance of onion slices stands out, enhancing the sweetness and umami. Despite its simplicity, it's a bowl that you can never get tired of. It's incredibly clear and clean in flavor! Oh, how delicious this dried fish ramen is! Truly a premium bowl for only 770 yen. Is it a consideration for Kyoto University students? Thank you for the feast.

I visited during the day on a weekday. I arrived a little after 11:30 and was able to be seated right away. There were no other customers at that time. This is a popular restaurant in Marutamachi that has been selected for the Michelin Bib Gourmand award. The interior of the restaurant was very stylish and not typical of a ramen shop, with 4 counter seats and 4 table seats. There were no partitions between the counter seats, and the spacing between seats was generous. I ordered the "Rich Niboshi Ramen Large for 1000 yen" this time. The bowl arrived in about 5 minutes. When I tasted the soup, the richness of the niboshi (dried sardine) flavor spread more than I expected from the viscosity. I had assumed it would be a combination of chicken broth and niboshi, but it seems they have simply increased the concentration of the niboshi. Not only umami, but also a slight bitterness and astringency seemed to be highlighted. However, I felt that the presence of the shoyu-based black sauce was a bit too strong. The medium-thin noodles were cooked to a moderate firmness, not the chewy type often found in niboshi ramen, but with a more bouncy texture. The wheat flavor was distinct. The toppings included pork belly, chicken thigh, and sliced onions. The pork belly was easy to eat without feeling too fatty. The chicken thigh had a firm texture and was very juicy. Overall, I think it was a bowl that brought out the flavor of the niboshi. However, to be honest, the shoyu sauce and noodles were not quite to my personal taste. Thank you for the meal.

Intensely flavored dried fish ramen for 880 yen. It was almost full on a weekday after 2 pm. I managed to find a seat at the counter. The menu includes various types of ramen such as dried fish ramen, intensely flavored dried fish ramen, dried fish dipping soba, rich dipping soba, and mixed soba. I chose the intensely flavored dried fish ramen because I like strong soup. The soup was thick and rich, with thin noodles, sliced onions, and chicken and pork chashu on top. The soup was flavorful but not too overpowering, very easy to drink. The chicken chashu was tender and delicious, although not particularly smoky. The noodles were thin but coated well with the slightly viscous soup. The crunchy onions added a nice touch, and the pork chashu was also tasty. Overall, it was a well-balanced and easy-to-eat ramen. The other customers were university students, which made me envious as there are many delicious ramen spots near Kyoto University. Thank you for the meal!

Intensely flavored dried fish ramen in large serving for 1000 yen. The dipping noodles and mixed noodles are also delicious, but the classic menu here is my favorite. The limited edition chilled noodles also looked very delicious, so I would like to try them next time. Even the non-intense option should be delicious without a doubt!

The small shop may feel a bit cramped, but the ramen looks very simple. It doesn't have any unpleasant smell of dried fish, making it easy to eat. The onions did a great job. I wish the chashu was tastier, but overall, the ramen has a addictive flavor and tastes delicious.

When I entered the restaurant, the intense smell of dried bonito filled the air. I decided to order the recommended rich dried bonito dipping noodles. I took a sip of the dipping sauce, and it was indeed rich as advertised, with a strong bonito aroma that was irresistible. I then dipped the chewy medium-thick noodles into the sauce and the combination of the noodles and bonito broth was delicious! Finally, I tried drinking the remaining dipping sauce as soup, and I could still taste the deep flavor of the bonito broth.

I visited the restaurant shortly after opening at 11:05 on a Wednesday in August 2023. I was the first customer and there was no wait. I ordered the rich broth dried fish ramen with extra noodles, extra meat, and a flavored egg, as advertised on the poster. However, they were out of beer, which was disappointing and puzzling. The ramen had four slices of pork and three slices of chicken, and I was quite full. The restaurant is tucked away on a side street off Enkou Street and seems to be a hidden gem frequented by Kyoto University students. There might be another ramen shop across the street. If I wasn't so full, I would have liked to try that one too.

The famous dried fish ramen shop in Jingu Marutamachi. I'm curious about the tsukemen too, but since it's my first time, I'll go with the classic soba noodles! The dried fish flavor is great - light and refreshing. The chashu pork is also delicious. I didn't have to wait in line to get in, but the place quickly filled up with customers. It's a popular spot!

A unique atmosphere in the shop. Ordered the rich dried fish ramen. A bowl that ramen lovers will adore! The two friendly staff members efficiently handle the operation. The shop has limited seating, but turnover is quick so there isn't much of a wait outside. When they say it's rich, it's just right. Therefore, I recommend the rich option!

I visited this ramen shop in Kyoto, which is highly rated on Tabelog but I hadn't been to before. I went around 12 o'clock on a holiday, expecting a long line, but surprisingly I was able to enter without waiting. I ordered the large size of the Shoyu Ramen for 900 yen. The light bonito broth was delicious, and the seared chashu was also good. I would like to try the cold bonito ramen that other customers were ordering in the hot season. The staff were also very nice.

I came to Men-aktiv in Kyoto♪ For the second stop, I moved to Marutamachi Jingu-mae Station, and headed to Niboshi Ramen Ai. The name of the shop is irresistible to ramen lovers, isn't it? When I arrived at the shop around 12 o'clock, surprisingly there were seats available. I saw on the ticket machine that they have a cold Niboshi ramen, perfect for such a hot day. I quickly ordered it. My companion went for the default Niboshi ramen. The cold Niboshi ramen had incredibly chewy noodles that didn't lose to Korean cold noodles, and they paired perfectly with the cold Niboshi soup. On top, there were two slices of chashu, sliced onions, green onions, white onions, and some unidentified seaweed. However, all the toppings matched well with the cold Niboshi soup, and I couldn't stop eating. It might be the most delicious Niboshi ramen I've ever had. I also tried a bit of my companion's Niboshi ramen, and it was delicious as well. The whole wheat thin noodles were surprisingly tasty. The soup had a strong Niboshi flavor without any bitterness, just the right balance of Niboshi and soy sauce. Despite the high quality, both bowls were priced in the 800 yen range, which is very reasonable. In a time where many delicious restaurants charge over 1000 yen, I want to support such affordable and high-quality shops.

The restaurant is listed in Michelin or Tabelog's TOP5000 or 2019 Top 100 list. I purchased the dried fish tsukemen for 880 yen using a ticket machine. The atmosphere inside the restaurant, with reggae or hip-hop music playing, may give the impression of a spice curry shop rather than a ramen shop. However, when I tried the dish, it had a traditional taste. The soup was firm, with shredded green onions sinking into it. The noodles were thin and soft. The grilled chicken and pork had a simple, natural flavor. They also provided soup refills upon request. I enjoyed changing the flavor using the garlic and apple vinegar on the table.

Visited a temporary store in Tokyo Midtown ⭐︎ Two of us had white miso ramen, tsukemen with gyoza set, and egg over rice. The white miso ramen was flavorful and delicious! The tsukemen had chewy noodles which were great! And the truffle-flavored egg over rice was unique yet so tasty that I wanted to have it again ♡ It was satisfying in terms of portion size and cost performance. Overall, we were very pleased.

A renowned Kyoto restaurant specializing in dried bonito featured in the Michelin Guide for 5 consecutive years. Today, I tried the "Kyoto white dashi ramen" at the Yae Public popup store in Tokyo Midtown. The soup, carefully crafted from chicken and dried bonito to extract only the umami flavors, is combined with Kyoto's white dashi. Enjoying two types of chashu, I was satisfied by the gentle flavors of this bowl. ☺️

Sapporo Ramen Show 2023 second half. It's a paradise for ramen lovers. I checked out 10 shops and, even though I'm not usually a fan of dried fish, I decided to try this shop because it had good ratings on Tabelog and I'm from Kyoto. The shop wasn't too crowded. There were five staff members managing operations. I ordered the Dried Fish Ramen for 980 yen. The appearance was simple and didn't really catch my eye. But the most important thing is the taste. I took a sip of the soup and wow, it's delicious! The dried fish flavor is just right, not too strong or weak, with an exquisite balance. It's wonderful. I could keep drinking this soup forever. As for the noodles, they were average. Thin and not particularly remarkable. But they paired well with the tasty soup. The chashu (sliced pork) was nothing special. However, I can see myself getting addicted to this dried fish soup. I'd love to have it again. Kyoto is a highly competitive ramen area, so I wouldn't go out of my way to visit this shop during a trip back home. But among the ramen shops at the show, this one was quite delicious. Thank you for the meal.

Today's dinner is my second visit to "Niboshi Ramen Ai" in Jingumarutamachi. Last time I had tsukemen, so today I think I'll have ramen. I'm the first one here. I'll purchase the "Niboshi Ramen Large" from the ticket machine. Soon, my bowl of ramen arrives. First, I try the soup. The aroma of dried sardines spreads gently. The seasoning is probably white soy sauce. The noodles are thin and have a good bite to them. The toppings are chashu pork and onions. The chashu includes pork bacon and chicken steak. Mixing the onions with the noodles makes for a delicious bite. Thank you for the meal.

I arrived a little before the restaurant opened and there was no one there, so I decided to wait in line. The location of the restaurant was a bit hard to find. I ordered the "Shoyu Ramen" for 830 yen. In the past, I had tried a shoyu ramen at another restaurant and the fish flavor was quite strong, so this time I chose a more normal one. It was ready in about 5 minutes. The ramen came with two types of chashu and some onions. The soup had a nice balance of fish flavor and was delicious. It wasn't too overpowering, so if you don't dislike fish, you might find it just right. The noodles were slightly curly and thin, similar to soba noodles. They were a grayish color with visible specks of flour, giving them a more soba-like appearance. The noodles had a unique flavor that complemented the shoyu broth well. The chashu was seared and very tasty. I thought of ordering another one, but it turned out to be chicken instead of chashu. It was also delicious, with a flavor that was easy to enjoy. I wonder why the restaurant is named "Ai"? Maybe the owner likes denim?笑

I visited the restaurant around 1 pm on a weekday. There was not much of a wait, so I was seated quickly. I ordered the regular dried fish ramen with an additional seasoned egg topping for 950 yen. I'm not a fan of strong dried fish flavors, but this ramen had a good balance and wasn't overpowering. I especially liked how the onions were sliced thinly as a side dish. Most places cut them into cubes, but here they were thinly sliced, allowing the heat from the soup to penetrate easily. There was no spiciness, just the sweetness of the onions. If I go again, I would like to try the oil noodles. Thank you for the meal.

I tried the "5 kinds of dried fish concentrated dried fish ramen" here. It has firm thin noodles and a broth that is stronger than it looks, with a refreshing taste. The chashu is quite thick and tender. The broth has a depth that makes you want to finish every drop.

"Niboshi Soba Ai @ Tokyo Midtown Yaesu 2F 'Kyoto Shiro Dashi Chuka Soba Dashi Tsuke Tamago' Tokyo Midtown Yaesu, which opened on March 10th, is hosting a pop-up ramen shop on the 2nd floor 'Yaesu Public' featuring the renowned Kyoto restaurant 'Niboshi Soba Ai'. Enjoying Kyoto ramen while overlooking Tokyo Station bus terminal is quite a unique experience. Unlike the dark soy sauce ramen in Tokyo, this ramen is made with a gentle broth. The noodles are smooth straight noodles, topped with Kujo Negi, yuzu zest, chashu, and a flavorful dashi-infused egg. The taste is elegant and refined. Managed to order without waiting in line by avoiding peak hours. I would love to try their Niboshi Soba before the pop-up ends. Thank you for the delicious meal."