I visited a popular ramen restaurant near Nijo Station for dinner. I arrived right at the opening time in the evening and was the first customer, but soon after, a couple more groups came in. The restaurant only had counter seats, and orders were placed using a ticket machine near the entrance. This time, I ordered the highly recommended "Oyster Ramen" and a side dish of "Omi Beef Tendon Rice." After purchasing the meal tickets, I handed them over and in about 5 minutes, the Oyster Ramen was served, followed by the Beef Tendon Rice. The soup was a clear soy-based broth with a rich color. It seemed to be a combination of chicken clear broth and oyster dashi. When I took a sip of the soup, I could taste the savory chicken flavor along with a hint of oyster umami. It had a slightly sweet finish and was oily but not heavy, with a refreshing taste. The noodles were thin straight noodles from Tōetsu, with a pleasant chewy texture and a subtle wheat flavor that complemented the soup well. The thinly sliced chashu pork was juicy and flavorful, and all the toppings were perfectly seasoned without overpowering the soup. Mixing the oyster paste on top of the chashu brought out a distinct ocean flavor, while adding it directly gave a unique taste similar to sazae liver. It was a delicious and innovative twist to the ramen. The Beef Tendon Rice was a delightful combination of tender and flavorful beef tendon simmered in a sweet and savory sauce served over hot rice. It was a perfect side dish that didn't clash with the Oyster Ramen. Overall, the Oyster Ramen was a creative and well-crafted bowl that elevated the flavor of oysters in ramen. It was a delicious and satisfying meal. Thank you for the great food. ● Oyster Ramen 900 yen ● Omi Beef Tendon Rice 400 yen

I arrived at the restaurant on Sunday, September 24, 2023 at 11:28 am. There was one customer ahead of me when I arrived. As I entered the restaurant, I saw that there was a popular place with six people lining up behind me at the ticket machine. I decided to visit this place today after seeing the Taiwan Black Stamina flavor on social media. I sat at the designated counter seat and ordered my ramen without garlic. It took less than 10 minutes for my bowl to arrive. The spicy and soy-flavored clear pork bone broth was delicious! The thick noodles were a bit too thick for my liking, but that's just personal preference. Overall, the ramen was delicious! Ordering the limited edition items at this restaurant is definitely a must.

Oyster soba for 950 yen on weekdays at 1pm, no wait, buy a meal ticket at the entrance and go to the counter. I will have the famous oyster soba. The name of the restaurant is pronounced "Haresora"! The dish arrived in about 5 minutes. While waiting, I read the recommended way to eat it. The recommended ways are: 1. Enjoy the clear soup made from chicken and oyster broth without melting the oyster paste. 2. Gradually dissolve the oyster paste in the soup and enjoy the changes. 3. Mix the oyster paste directly with the noodles to enjoy a richer oyster flavor. I followed these instructions. First, I tried the chicken broth soup. It was refreshing yet packed with the umami of soy sauce and chicken. The thin noodles were also easy to slurp up. Then, I dissolved the oyster paste in the soup with a spoon and it completely changed the flavor. The rich essence of the oyster spread in my mouth. It was also delicious! I also enjoyed the two slices of chashu, chopped green onions, and sliced leeks. Finally, I mixed all the remaining oyster paste into the soup for the last sprint. The soup transformed into a completely different flavor with a strong oyster taste. I was surprised by how much the taste changed, but I was completely satisfied with this bowl. Thank you for the meal!

On a scorching hot afternoon, after coming out of the sauna at the public bathhouse and sweating profusely, I make my way home. It's 1:30 PM when I arrive. I order salt ramen with a seasoned boiled egg on top. If you like salt ramen, you have to order this. It's delicious. A gentle flavored salt ramen.

I visited the limited ramen shop "Ramen Kure Sora" to try their special "Negi Ramen" which has been receiving great reviews. I ordered extra seaweed and rice as well. The ramen that arrived had a generous amount of green onions, but the way they were cut was unexpected. First, I tried the soup and it tasted just like a traditional ramen broth, very flavorful. The broth had a nice thickness to it. The noodles were straight and medium-thin, similar to a traditional ramen style, and they held up well in the soup. The combination of noodles and green onions was irresistible. The chashu pork was tender and flavorful. I also enjoyed wrapping the small pieces of chashu and green onions in seaweed that had been soaked in the soup. Overall, it was delicious. It's no wonder this ramen is popular. I hope it becomes a regular menu item soon.

A unique restaurant in Kyoto that serves oyster ramen as their regular top dish. They opened on July 21, 2016! I ordered the "oyster soba" which has a light soup made from chicken and oyster broth, with smooth noodles. You can mix in oyster paste halfway through to maximize the oyster flavor. It's addictive with a nice balance of flavors, leaving a refreshing aftertaste. It's all about skill and creativity, right? By the way, during the pandemic, I often came here to buy frozen salt ramen.

I felt like eating a light and delicious ramen, so I went to "Ramen Sumeragi" for the first time in a while. I ordered their signature oyster ramen with a side of mini rice. When they first opened, the oyster ramen had a hint of oyster flavor, but now they add oyster paste which enhances the oyster taste and makes it even more delicious. I took a sip of the soup to taste the oyster, then slurped the noodles and thought it was delicious. Mixing in the paste made it even better. It's still as tasty as ever. The rice comes with bonito flakes, which makes it perfect for eating with rice. I saw someone next to me eating spicy mixed noodles and it looked really good, so I'll try that next time.

There is a rare ramen with oyster sauce near Nijo Station in Kyoto. The oyster sauce is rich and delicious. It would be even better if you could eat the oyster meat depending on the season. Even if the price is higher, it's okay. The noodles and seasoned egg are also good as ramen. The fried chicken is big and tasty with just the right amount of flavor.

Limited to pork and dried sardines. Popular restaurant with a rating of ★1 in Kyoto, Nishijin, Sessei Sora. April Fool's Day. The weather is clear on this day. The temperature rises to 25℃, and the cherry blossoms around Nijo Castle are in full bloom. The streets of Kyoto are crowded with tourists. In the midst of all this, my family decided to try out a new ramen restaurant. The restaurant has only counter seats and one table for four. We purchased meal tickets at the ticket machine at the entrance. Pork and dried sardine ramen (large serving) 1100 yen, Chuka Soba 900 yen, Tansei Shio Soba 850 yen. The pork and dried sardine soup with wavy medium noodles is delicious. The chashu is tender, and there are dried sardines on top. It was so delicious that I almost finished the soup completely. My daughter's Chuka Soba is a blend of chicken clear soup and several types of soy sauce, light yet flavorful. The noodles are straight and medium-thin, and my daughter enjoyed it as well. The salt ramen that my mother had was also light and tasty.

Visited on the evening of Friday, March 24, 2023. There were two customers before me and two after me. It felt quite empty. The purpose of my visit was to try the limited ramen with pork and dried fish. I purchased a meal ticket, sat at the designated counter seat, and handed over the ticket. It only took a few minutes until the ramen was served. It seemed like a rich dried fish broth at first, but it was actually a bit different. It had a lighter feel compared to that. However, the richness from the pork was undeniable. The thick noodles paired well with the broth. The thick slices of pork were delicious. It had a unique and delicious taste.

I visited the restaurant on Sunday, March 5, 2023, a little after 11:30 a.m. There were three customers before me, so I was probably the fourth customer of the day. I ordered the old-fashioned Chinese soba from the ticket machine, sat at the counter seat, and handed over my ticket. It took about 5 minutes for the noodles to arrive, which is pretty standard. The fish cake and soup had a traditional taste, but the soup was rich and delicious. The noodles were slightly chewy. The chashu pork was made from belly meat and was delicious. Overall, it was a bowl that combined the traditional charm with the modern taste of a ramen shop.

On a regular day before 12:00, there were 2 customers first and then 6 customers. There were luggage racks, tissues, and hangers, which left a good impression. I ordered the oyster soba for ¥900. The soup was a clear chicken broth. I couldn't really taste the oyster broth, maybe they used it as a seasoning. The chicken broth was gentle and not overpowering, but still delicious. The oyster paste had a concentrated oyster flavor that hit you all at once. The scallion oil seemed like a lot, but it wasn't overpowering, more like it didn't stand out. The gradual fusion of the chicken broth and oyster paste was interesting to savor. The noodles were low hydration and had a tight, chewy texture. They went down smoothly and were probably made in-house. The toppings were pork belly, pork shoulder, thin bamboo shoots, and green onions. The pork belly had some chewy parts, which was a bit disappointing. It was thinly sliced, so it didn't overpower the clear broth. The pork shoulder seemed to be smoked, with a unique aroma that was a pleasant surprise. I might actually like this. The thin bamboo shoots were a rare find these days. They didn't have much flavor, so they could be skipped. The soup concept and the smoked pork shoulder were highlights. The owner wasn't pushy, more like a typical ramen shop in the city.

The restaurant is quite close to Nijo Station on the subway, with a counter and one table. I ordered oyster soba, which didn't have oysters in it but had oyster paste instead, allowing you to change the taste of soy sauce ramen. It had a very simple and classic flavor.

After a long time, I went to Nijo and had a slightly late lunch at Seirei Sora. Looking at the ticket machine, there were various options, but I decided to go with my favorite oyster soba. The toppings were delicious, so I decided to add menma. I also love the noodles here, so I got the large size :-) When the ramen was served, it looked beautiful as always. The deep amber color of the clear soup hinted at a beautiful flavor. The thin yellow noodles had a perfect texture, and the char siu with a slightly red edge looked beautiful. The vibrant green garnish added a nice touch. On top of the char siu was oyster paste. When I slurped the soup, I could taste the clear chicken broth with the aroma of oysters. The sharp soy sauce flavor was also present. In the past, I didn't really feel the oyster flavor when slurping the soup, but this time, I could clearly taste the oyster flavor along with the chicken broth. The balance was just right, not too overpowering. The moderate fat content added a nice body to the soup. The straight thin noodles were smooth and easy to slurp. When chewed, they had a gentle and fluffy texture. The char siu was crispy and flavorful, with a hint of saltiness and smokiness. It reminded me of the char siu from Torashokudo or traditional ramen shops. The crunchy texture and aroma of the green onions served as a refreshing garnish. The menma had a nice texture and didn't overpower the soup. It was great to have extra toppings in a separate dish. The oyster paste added an extra layer of aroma, flavor, and richness when dipped with the noodles. Eating the char siu with the paste was a game-changer. The soup with the paste mixed in became a whole new experience. It was amazing as always! While the salt and soy sauce flavors were delicious, I prefer the balance of the oyster soba. I might have a hard time trying other limited-time options because I can't seem to stray away from the oyster soba. I want to create more opportunities to try different things at Nijo.

I visited the restaurant on Sunday, January 22, 2023, just before 12 o'clock. Unfortunately, they were out of the curry miso ramen I wanted. It's amazing how popular this place is. I decided to try the spicy miso ramen instead, which I purchased from the ticket machine, and sat at a vacant counter seat. It only took about 5 minutes for the ramen to arrive! The spicy miso ramen looked delicious. It was a very cold day. The noodles were medium-thick and had a great texture. They paired well with the rich soup. The deliciousness and heat warmed me up. Miso ramen in winter is truly tasty.

I went to "Ramen Sumeragizora" to try their limited miso ramen. It was their last day of business for the year, so I just made it in time. The miso ramen that came out was rich in flavor, with a nice oily feel. The bean sprouts, green onions, and bamboo shoots all looked delicious, and the addition of ginger was a nice touch for this cold season. The noodles were slightly thick and curly. When I tried the soup, it was quite hot, probably due to the thick layer of oil, but that's the charm of miso ramen. Personally, if the flavor of the soup was a bit richer, it would be perfect. Nevertheless, I was happy to see stir-fried bean sprouts on top of the ramen. I enjoyed a delicious bowl of ramen.

I decided to stop by for a quick bite. The specialty here is oyster soba, so I ordered the oyster soba with a seasoned egg topping. First, I tried the soup on its own. The soup made with chicken and oyster broth was a bit salty, but tasty. The straight noodles paired well with it, creating a ramen that is distinctly Kyoto. By gradually mixing in the oyster paste, the soup became sweeter, smoother, and more flavorful, making it so delicious that I couldn't help but drink it all. It was my first time trying ramen with oyster broth, and it was delicious.

I visited the restaurant before 7 pm on December 9, 2022. There were a few customers ahead of me. I purchased a meal ticket at the ticket machine. I chose the miso ramen. I saw it on Twitter that it was available from today. I sat at the designated seat and handed over the meal ticket. It took about five minutes for the ramen to be served. The stir-fried bean sprouts were fantastic! It looked appetizing from the appearance. The vegetables stir-fried in a wok were fragrant. The soup was hot with plenty of lard. The thick, chewy noodles were delicious! This winter limited edition is my favorite here. It's really delicious! I'm glad I came.

I visited the restaurant around 7:00 PM on Wednesday, November 17, 2022. There were two other customers already there, but it was quite empty. Lucky me! I ordered my meal from the ticket machine and chose the Hokkaido Black ramen. I sat at the designated counter seat and handed over my meal ticket. While waiting, I watched the vegetables being stir-fried. It only took about 5 minutes until my bowl arrived. The soup had a delicious aroma from the stir-fried vegetables. Paired with the curly noodles, it was delicious! I thoroughly enjoyed the Hokkaido-inspired soy sauce ramen and left feeling very satisfied.

Limited time collaboration ramen at RAIJIN SPA. Ramen Sora (Kyoto, Nijo). Negi Ramen extra large [extra back fat] with additional Chashu (different from Negi Ramen) and Tamago Kake Gohan (egg used on the ramen). Negi Chashu Ramen is on hold. Strong flavor request denied. Served with separate plate of doubanjiang and grated garlic. Limited time offer ending soon. 11:25, 4 people (1 in front, 2 in back).

I had the famous oyster ramen with an added seasoned egg. The soup is quite dark in color, but it doesn't have a sharp soy sauce taste. I prefer when they dissolve oyster paste into the soup for a richer and smoother flavor.