Preferences may vary. I chose the ancient wheat noodles, which had a good flavor and were delicious. However, the fish in the soup was quite overpowering, making it difficult to taste the flavor of the noodles. On the other hand, the dipping sauce was rich, also masking the flavor of the noodles. The dessert made from wheat was delicious.

I discovered a noodle shop that caught my attention in Kyoto, so I decided to visit. I heard that the chef is from Agihei, so my expectations were high. This time, I ordered the regular noodles. It's quite pricey... The soup seems to be a chicken clear broth. The soy sauce flavor is a bit strong, but it's still delicious. However, the price is a bit high.

The restaurant seems to use organic ingredients, but the mismatch between the enka-style music playing, the makeshift interior, and the overall atmosphere of the store was noticeable. The pricing was quite high at 1,600 yen. The soup had a strong salty taste, both in the broth and the dipping sauce. It would be better if they brought out more umami from the broth and toned down the saltiness. As someone who usually eats richly flavored ramen and set meals, I found it quite salty.

The shop owner was a former "Ichijoji Akihide" from Ichijo Temple, known for its rich soup and unique management style. The shop is famous for being entrusted with the night shift, and the shop has a history of originally operating as a ramen shop, but now specializes in hand-cut barley, which is different from its original genre. They focus on providing organic noodles without using additives. As of February 2023, the shop has a rating of 3.61. The shop is open on Saturdays at 1:40 PM, with no waiting time as there were 2 customers before. The flow of entering the shop involves being seated by the staff, ordering, and then paying later. The shop has a calm and simple atmosphere, with an elegant opera-like background music. The staff, despite appearing stern, provide excellent and polite service. The menu includes 4 set options, with the first option being described in detail. The first item is a super-rich and concentrated blackthroat soup with a sharp and salty flavor. The noodles are warm, medium-thick, and have a wheat aroma. The toppings include mugwort and finely chopped onions, enhancing the flavor of the soup. The second item is a clear soy sauce soup with a sharp and refreshing taste. The shop's focus on organic ingredients is evident in the taste and texture of the noodles, which have a soft warmth and a barley flavor. The portion of noodles is generous, and the toppings complement the overall taste.

Here, there's a homemade stone mill-ground wheat ramen shop called "Rakuchu no Saku"!! The name is quite unique! This is not your typical ramen shop! It might sound like "What is this all about?" or "What are they trying to do?" but according to the shop, it's all about "cut wheat"! They have a strong dedication to wheat. The soup is also something they pay a lot of attention to. The menu is a bit tricky to understand even after ordering. The shop is filled with various artworks, showing their dedication to everything. It made me realize that they really love their regular ramen.

First, I enjoyed the 100% homegrown wheat noodles with a nodoguro (blackthroat seaperch) broth. The noodles had a chewy texture and a light, smooth finish. The broth, made with local chicken and Kagoshima black pork, was flavorful without overpowering the wheat flavor. The sweetness of the pork enhanced the overall experience. Next, I tried the mini wheat noodles made from local flour, which had a similar texture to ramen noodles but with a distinct sharpness. The additional pork added a nice touch. Lastly, the dessert had a mochi-like quality. Overall, the simplicity of the broth complemented the quality of the noodles, resulting in a delicious meal that felt like being served homemade noodles by a skilled countryside grandmother. It was truly a delightful experience.

Kyoto Trip♪ This place has been on my mind for a while. It is a creative noodle shop where you can enjoy the culture of hand-cut barley from the Edo period in a modern way using ancient wheat and natural ingredients! *About the Restaurant* Located in Nakagyo-ku Mibu Babacho, the restaurant is located across from the Nakagyo Police Station. It is less than a 5-minute walk northwest from the large intersection of Shijo Omiya. The white arched entrance is a landmark. Inside, there is a counter and tables, and the space is cozy. The kitchen is neatly separated, so you cannot see inside. Previously, photography was prohibited in the entire restaurant, but as of May 2022, it is now allowed for the food. The staff, particularly a woman, kindly explained the rules of the restaurant. The menu is full of words and difficult, but since photos are not allowed, I desperately took notes (lol). ▫️ Grilled jaw dashi with naturally cultivated 100% whole wheat homemade stone-ground coarse ground noodles, local chicken, soy dipping sauce ¥1,400 The noodles are made from 100% naturally cultivated wheat directly delivered from producers in Hokkaido, blended with homemade malt. The aroma that comes through the nose is amazing...! The texture is also unique and interesting. It's my first time trying 100% wheat noodles. Making noodles that don't break into pieces and cooking them is amazing. The dashi is also exquisite, and ramen shops that specialize in dried fish stock would be amazed! The soy dipping sauce with local chicken is made with black pork from Kagoshima and organic onions from Hokkaido. Every time I eat it, I can't help but exclaim how amazing it is. ▫️ Chicken salt dashi with local flour, reduced pesticide, glyphosate-free homemade stone-ground coarse ground noodles, local chicken, soy dipping sauce ¥1,100 I also tried this one. It uses wheat from local production and consumption. Compared to the 100% wheat noodles, the aroma is more subdued, but it blends well with the soup and is easy to eat. I was surprised by the richness of the dashi. It's clear that it uses whole chicken, not just broth. Both noodle dishes come with wheat dessert noodles and a wheat dessert in the style of warabimochi. You can only encounter these noodles here. Noodle lovers should definitely visit at least once! I hope to visit again soon, even though it's far away. Thank you for the meal! ✨

- Grilled jawbone dashi (made from naturally cultivated whole wheat and local flour) - Local chicken salt dashi (local flour) - Hearty jawbone dashi with egg, but no bitterness! A rich chicken aroma fills the mouth with the local chicken salt. Both have a clear and transparent taste of dashi ✨ And you can enjoy the umami of whole wheat and local flour, the texture, the aroma that rises from the nose, the aroma that drifts in the mouth, etc. You can feel wheat from every angle. Both come with a soft and tangy local chicken soy sauce dip, allowing you to enjoy both dipping and pouring at the same time. Including the egg, there are many ways to enjoy it according to your preference (`･ω･´) ✨ Both the dashi and the wheat show various faces depending on how you eat them, and I am filled with gratitude to Mr. and Mrs. Ichihara for giving me the opportunity to enjoy wheat and dashi in this way ☺️ A specialty store where your taste buds are sharpened ☺️ Thank you for the meal (･ᴗ･ )

After seeing Flower-san's post, my wife and I decided to visit this restaurant! It's no longer a ramen shop! Since only photos of the food were allowed, I couldn't remember the menu! We ordered a limited set meal-like menu. It was two types of wheat noodles, one with soup and one without? The texture was something I had never experienced before! There was quite a strong aroma of wheat. The noodles had a good chewiness and firmness. I definitely want to eat it again. I had a really delicious meal to start the new year. Thank you very much.

I had been curious about this place called "Kogama" in front of Omiya Station, which offers a unique dish called "cut wheat" that is neither ramen, udon, soba, nor hiyamugi. This dish is based on the traditional hand-cut wheat noodles that were popular during the Edo period. The presentation of the dish includes a bowl of noodles with a side of dipping sauce, topped with chashu and seasonal pesticide-free vegetables. The broth is flavorful with a punch of umami from the fish stock. The square-shaped wheat noodles have a chewy texture and pair well with the dipping sauce. The dish also comes with a dessert made from wheat, black honey, and soybean flour. Overall, the meal was delicious and I recommend trying it out!

I went to a shop that specializes in stone mill ground wheat flour in the Minami area of Kyoto today. The shop, called Jisshasekiusu-biki Komugi, used to serve ramen and tsukemen when it first opened in 2018, but it has since changed its focus to being a "wheat-based set meal restaurant" starting from October 2020. The shop now specializes in "cut wheat" dishes. The shop has always been dedicated to using homemade stone mill ground wheat flour, and although photography is prohibited inside, the menu clearly states that they do not serve dishes like fried chicken sets as they are not a ramen shop. I tried their natural cultivation whole wheat and local flour hand-cut wheat, which is enjoyed with two types of Japanese-style broth, one for dipping and one for pouring over the noodles. The noodles were thick and had a great texture, and the wheat flavor was prominent. The dipping broth had a sharp soy sauce flavor, while the pouring broth had a delicious dashi flavor. The toppings were also delicious, with tender pork, flavorful scallops, crunchy Jerusalem artichokes, Chinese cabbage, and fresh wood ear mushrooms. I also tried some wheat-based sweets, which were tasty as well. Overall, I was impressed by the attention to detail and quality of ingredients at this shop.

I chose the 1300 yen tsukemen from the three choices on the menu. The noodles were chewy and the chicken chashu was flavorful. The salt soup in the bowl was elegant and suited my taste, and the soy sauce-based dipping sauce paired well with the noodles and was delicious. I finished by drinking up the remaining soup by mixing the salt soup and dipping sauce. I can feel the dedication put into the dish, but I felt it was a bit pricey, and the balance between satisfaction and cost is delicate.

A shop that is particular about its noodles. They use a blend of ancient wheat and modern wheat. The noodles have names like C21, but photography is prohibited except for the products, showing their attention to detail. My wife chose a ramen with broth made from a fish called Hiiragi, which is a type of sea bass. I chose a combination of noodles made from ancient wheat and modern wheat, as well as another type made from modern wheat. The dipping broth was a soy sauce base with chicken. I tried both noodle types separately to taste the difference, but I couldn't really tell. Maybe my taste buds are off? Nevertheless, the ramen was very delicious even without the dipping broth. The simplicity of the ramen, with just three slices of chashu on a separate plate, was not expensive. The restaurant has both counter and table seating, but the tables seemed unused and cluttered with items. There is attention to detail, but it lacks a clear philosophy or direction. It seems like they are searching for something, whether it's udon, soba, or ramen. I hope they become a shop that emphasizes both deliciousness and something extra. It was delicious. Thank you! 🍜

Shijo Omiya is located in the Gion area, and it seems to be a ramen shop with a strong focus on wheat. It might be better described as a wheat-based restaurant. They offer a course where you can enjoy three types of noodles, but I opted for two types of noodles with different soups. I had Noodle B with round chicken soy sauce for 1,000 yen, and Noodle C with Rausu kelp and dried fish for 1,000 yen. The high-quality noodles and soups were light, and I felt very little burden on my stomach after finishing the meal!

Today at Saki no Saku in Nakagyo-ku, Kyoto City, there is no set menu featuring ancient wheat and dashi broth noodles with freshly ground blackthroat seaperch and natural ingredients to enjoy. I ordered the first chilled noodles, and the flavor of the noodles and the delicateness of the soup stood out. Yeah, the carefully made noodles are really delicious. Looking forward to visiting this place again. Thank you for the meal!

I visited this restaurant because it had high ratings on Tabelog. I went on a weekday at 12:40 pm and was surprised to find that I was the only customer at first. However, two more groups arrived later, so maybe it was just a coincidence. I decided to try the recommended 1600 yen course. They had a strict no photography policy, with signs posted everywhere, and they even warned customers who were taking photos. The first dish was a surprise with 5 grains of wheat. It was salty and delicious. The following dishes included a broth, salted soba noodles, and fish with a strong natural flavor. It was my first time trying salted soba noodles, and they were indeed tasty. Then came a dish with raw chashu ramen, which was delicious. The noodles were very thick, which may not be to everyone's liking. The final dishes were noodles with raw ham and a wheat dessert. It was a bit challenging to evaluate the flavors as they were all new to me, but everything was tasty. The restaurant is unique in that it focuses on the natural flavors of wheat, but I wish they had menus on the tables so I could understand better what I was eating. Overall, it's a great deal for 1600 yen, especially if you love wheat-based dishes.

・Rakuchu Sonosaki (1st visit) Instagram → @rakuchu_sonosaki When I went to Kyoto, I wanted to visit this shop that is particular about using wheat ground with a homemade stone mill! It's not a ramen shop. It is easily accessible from the nearest station, but there is no parking lot, so you have to use nearby coin parking. Check Twitter for the day's business hours and menu. Note that you can only take pictures of the dishes provided. Just looking at the ticket machine won't tell you much, so make sure to read the instructions or ask the staff for help. <Handmade ancient wheat soba kasame_combo (1300 yen)> The broth seems to vary, and when I visited, it was made with hīragi (a type of fish)! It was my first time trying hīragi broth, and I absolutely loved it. The homemade noodles paired well with it, and I finished it all in one go (less than 10%) for the first time this year. Another option is to have it in a dipping style! The noodles are so delicious that they disappear in no time. The vegetables and other ingredients are gently seasoned to bring out their natural flavors. The chashu is tender and packed with umami that intensifies with each bite. Finally, I enjoyed a refreshing dessert, and I left completely satisfied. It was delicious! The portions are not huge, but each dish is carefully crafted, so I highly recommend it.

Today, my husband and I went to Kyoto for lunch. We were recommended a menu by the polite staff. When we sat at the counter, what came out was beautiful noodles and a beautiful broth. Just by looking at them, you could tell it was delicious. It was a dish where you could say "delicious" just by looking at it. It was a long time since I had encountered such delicious noodles. Thank you for the meal.

On Sundays, I go to a standing bar owned by an acquaintance about once a month. Since I had some time, I searched on Tabelog for a noodle restaurant and found one with a lot of passion for their noodles. I decided to go there, even though there was only one menu item available for 1600 yen (the other was sold out). But I really wanted to try the organic ancient wheat soba, so I bought it from the ticket machine, feeling a bit expensive. However, I got excited looking at the menu. First, the soup was served, made from a fish broth called Hiiragi. It was delicious with just the broth. Then, the appetizer arrived, which made me feel like having some alcohol. Finally, the noodles were served. The thick slices of Chashu were satisfying to eat. The lightly flavored noodles covered in broth were delicious on their own or dipped. I finished it in no time. The closing dish of stone flounder broth tea was also tasty, and choosing this was the right decision. Additionally, they kindly served a mixed noodles dish as a special service. This was the first time I experienced such a satisfying noodle restaurant at this price.

A rare visit to Omiya. While exploring new ramen shops, I stumbled upon this restaurant. They are boldly operating in front of the competing Karai-san. However, this place is not a ramen shop. It seems to be a restaurant specializing in wheat-based set meals. It may be a bit troublesome for diners, but not a problem. It's recommended to check their operating hours on Twitter beforehand. I assumed it would be a popular and crowded place, so I visited around 1:15 pm. There was only one other customer, and the owner quickly came to explain the menu. The explanation was a bit abrupt and long, making it hard to follow at times. The menu labeling was also confusing. However, taking your time to read it should solve any confusion. They were not serving standalone ramen that day, only set meals. As a noodle lover, I was pleased with the option to try two types of noodles. The clear broth noodles had a scallop and seafood flavor. The side dishes included seared sea bream and seared pork, which were both deliciously fragrant. The black noodles made from ancient wheat also had a satisfying texture. They are considered rare. It may not directly translate to being delicious, but it's a personal preference. I enjoyed my meal. Thank you for the feast. I believe this is a restaurant that could aim for a Bib Gourmand.