Scallop and Sansho Chinese soba with flavored egg (set with cooked rice) at "Mugi no Yoake" in Kyo-to, Shimogyo-ku, Nishi Shichijo Kakekoshi-cho. This was my first visit to this restaurant. For those living in Kyoto, the address might give you a rough idea of the location, but as a resident of Kobe, the address alone didn't help me much. Roughly speaking, it's about 1.2km east from Hankyu Nishikyogoku Station, or about 1.5km south from Saiin Station. It's still quite hot even though it's late autumn. I arrived there, sweating a bit. There are menu boards outside the restaurant. The menu seems to feature dishes with Sansho pepper, which is typical of Kyoto. The owner of this place was the first president of the Doshisha University Ramen Research Club. The color of the curtain is Doshisha's school color, Royal Purple. First, I purchased a meal ticket from the vending machine. For my first visit, I chose the set menu with scallop and flavored egg for 1250 yen. The limited quantity duck and Sansho Chinese soba was already sold out. I waited a bit before being seated, looking at the menu's attention to detail. The space is small, but there is a small Kyoto-style rock garden. It feels calm and peaceful. Soon, I was seated and the dish was served. The simple presentation exudes a sense of tranquility. The soup, made with white soy sauce and a mixture of chicken, pork, and seafood broth with added Sansho oil, is exquisite. The Sansho pepper might be a bit strong for some, but as a Sansho lover, I absolutely loved it. The soup, made without any artificial seasonings, gradually reveals its umami flavor. The noodles are homemade using domestically produced wheat, mainly from "Setokirara" in Yamaguchi Prefecture. The thin, straight noodles have a delightful texture. The char siu is made from rare pork shoulder loin, thinly sliced to complement the soup perfectly. The menma is cut into squares and seasoned slightly stronger than usual, which is quite unique. The green onions are Kyoto's Kujyo green onions. The additional flavored egg was incredibly creamy, with a gentle and delicious seasoning. The scallop and mushroom cooked rice, lightly seasoned, is a Kyoto-style dish. After finishing the meal, I enjoyed the rice with soup poured over it, creating a delicious porridge-like dish. As expected, it was delicious with the Sansho flavor. It was a satisfying and flavorful bowl of ramen that catered to adult tastes. I would love to try the beef soy sauce and Sansho Chinese soba on my next visit.

I finally visited this restaurant that has been selected for the Michelin Bib Gourmand, which I have always wanted to go to! I planned to arrive before opening, but got stuck in traffic at the Kyoto Minami Interchange and ended up arriving around peak time at 12:30. There was even a line when I arrived! I ordered the special scallop and sansho pepper ramen! The toppings included green onions, 2 homemade wontons, flavored egg, roast pork, and thick bamboo shoots. The white soy sauce soup with the flavor of domestic scallops and sansho pepper has a simple and delicious finish with the perfect balance of chicken broth, scallop umami, and the aroma of sansho pepper! The owner's homemade noodles are straight and thin, with a supple firmness and a smooth and chewy texture that allows you to enjoy the taste of wheat. Each topping was of high quality and delicious! Just as described on the menu, I was able to immerse myself in the refreshing aroma of sansho pepper and the lingering umami of scallops! It was a delicious meal!

Today, I visited Mugi no Yoake for the first time. I had seen them on a TV show before and was eager to try their ramen. The Chinese ramen with sansho pepper was a unique fusion of Japanese and Chinese flavors, and each dish was meticulously prepared and delicious. The quality of the noodles was exceptional, and they were able to accommodate my preference for softer noodles. The cold noodles were a bit sweet for my taste, but the dipping noodles and scallop Chinese ramen were absolutely delicious. Overall, I was very satisfied with the experience. Thank you for the wonderful meal.

I visited the restaurant because I was nearby for work. There wasn't a line outside, but there were about 10 people waiting inside. It's a popular Michelin-starred restaurant after all. I ordered the scallop and sansho pepper ramen, and the mixed rice. The scallop and sansho pepper ramen didn't have a strong scallop flavor and the sansho pepper was weak. But as I continued eating, the meat was really delicious! The mixed rice was tasty but a bit too salty. When I went back to the ramen, the light flavor stood out and I started to enjoy it more. Overall, it was tasty but the weak sansho pepper was disappointing. It would have been nice if they provided the sansho pepper on the side so customers could adjust the flavor themselves. Personally, I wouldn't go back again. *PayPay is not accepted.

On regular Wednesdays, the restaurant was full as soon as it opened, with a waiting list of 7 people, showing its popularity. As it was my first visit, I tried the most popular dish, the scallop and sansho pepper ramen. The amount of sansho pepper was not as intense as others have mentioned, but it was just right and very delicious. The wontons and seasoned egg that came with the special ramen also matched well with the soup and were very tasty. For groups of 3 or 4 people, it's better to sit separately and eat to avoid long waiting times, so I think the staff should explain this to improve turnover.

The dashi culture in Kansai, especially in Kyoto, has a high salt concentration and the yuzu pepper oil is too overpowering, making it difficult to taste the essential chicken, pork, and seafood broth. Personally, I would prefer the oil to be served separately or in gel form, as an adjustable flavor enhancer on the rim of the bowl. The scallops seemed to be dried scallops, as there were some pieces accumulated at the bottom. The rare chashu-like meat was used in the soup, which resulted in it being cooked quickly and losing its texture. The tender and flavorful bamboo shoots had a nice texture, almost completely removing the dried fish smell. The noodles were flat and thin, with a satisfying crunch, similar to those from my hometown. There is a free parking lot for two cars, but it tends to fill up quickly, so it might be less stressful to park in the cheaper paid parking lot across the street if it's available. The interior and cleanliness reminded me of a restaurant I used to frequent. I had high expectations, so the disappointment was significant. The manager is handsome.

I visited during the day on a weekday. First, it was a bit difficult to find the parking lot, and the restaurant is located along a busy road with limited parking space for only 2 cars, making it quite challenging to park. Some people even parked at the nearby FamilyMart and walked over. The energetic mother with purple hair efficiently served the customers, making it easy to follow the next steps. The restaurant operates on a cash-only, pre-purchased meal ticket system, with a wait time of about 30 minutes for the arrival of the donburi. I liked the noodles, which had a texture I hadn't really experienced before and were easy to slurp up. The amount of sansho pepper was a bit overpowering, but the soup was delicate.

Today, unfortunately the tsukemen and hiyashi chuka were sold out for the 7:30 PM visit! But I ended up getting a bowl with salt and scallop flavor with a hint of sansho pepper, and it was so delicious that I slurped up every last drop! The noodles were thin and easy to eat, and the chashu and boiled egg were also very well done. I really want to try the tsukemen next time!

There was a line even before the store opened, just as expected. The store has air conditioning. Payment is cash only. The "Scallop and Sansho Chinese noodles" was created by the owner. It's a must-try for Sansho lovers. The 10㌘ of "Asakura Sansho" costs 600 yen. The scallop meat is real. The soup is excellent, and the noodles are a blend mainly of Setokirara from Yamaguchi Prefecture. It's delicious, everything is exquisite!

August 17, 2023 (Thursday) <196th Cup> #Wheat Dawn㋶ #Supreme Hiyashi Chuka ¥1,200㋣㋚ 3.63 Kyoto, Kyoto City, Shimogyo-ku, Nishi Shichijo Kakekoshi-cho 12-5 Hankyu Nishiin Station, a few minutes' walk 11:00-14:00, 18:00-20:30 in Kyoto City (Sunday only at noon)‍♂️ Sunday night, Monday (if it's a holiday, it's pushed back)️ 2 counter seats for 9 people Ticket system⏰ 11:30 Arrival⏳ 12:10 Reaching the bowl——————————————————————This is the shop that gained a Michelin star in their 20s and is a hot topic! The shop owner has a good appearance! There were 5 people waiting outside, but the situation inside was 5 + 8 (you'll understand once you enter). It was too hot, so I only wanted to eat cold food! If you add an extra ¥200, you can get a large serving (200g->300g)! I wanted to have a second bowl, but I just couldn't ask... (it was that hot)——————————————————————Overwhelming appearance The sauce is a tangy and orthodox one, but the soy sauce sauce is good! The sharpness is good⚪︎ Next is the noodles! The flat and chewy noodles are delicious! You can eat 300g of this! And the most shocking thing was the sesame oil and beef fat sauce! Beef fat sesame sauce!? (I forgot) When you add this, the richness stands out and the impression changes drastically! I wanted another bowl of that! It was so good! The chashu is tender, and the coolness of the cucumber is nice! There is no egg style TP has two types, the green one is probably sansho pepper? It adds an accent that even people who don't like it can enjoy. The mustard helps to tighten the whole dish, which was good! Thank you for the meal! Next time, I'll go for the regular one——————————————————————#Ramen #NoodleLover #NoodleLift #Noodlestagram #NoodleNaviTokai #WantToConnectWithRamenLovers #KyotoRamen #KansaiRamen #KyotoGourmet #KyotoLunch #HighlyRatedOnTabelog #Ramen #Michelin #HiyashiChuka #StartedEatingHiyashiChuka

Passing by Maize no Yoake, I noticed an intriguing sign... [Supreme Hiyashi Chuka] They really said "supreme" themselves (ﾟoﾟ;; Setting the bar high with that one! Gotta try it out for sure! ○ Supreme Hiyashi Chuka Set ¥1400, comes with a side of scallop broth-infused rice! After enduring a 10-person wait, finally got my bowl ^_^ The noodles are smooth and thick, perfect for cold noodles. Comes with ground sesame as a topping, and even some sansho pepper! Also included is a sesame sauce with beef fat for flavor variation. A sesame sauce on top of a ponzu soy base, that's the secret to its supremacy... (◎_◎;) Maybe not just a newcomer anymore (⌒-⌒; ) Let's give a big round of applause to Maize no Yoake! Enjoy the handsome owner's meticulously crafted and beautiful ramen, everyone ^_^ Thank you for the meal today♪

I had been curious about this restaurant as I saw its information on Instagram and Twitter. I arrived at the restaurant around 12 pm on Thursday. There were already 5 people lined up in front of the restaurant, and more people started to wait, so we were asked to wait in the neighboring parking lot. The instructions for nearby residents, such as not parking bicycles in front of the store and not blocking the road with waiting customers, were clear and thoughtful, which I appreciated. There were about 10 people waiting inside the restaurant, and I waited for about 30 minutes. I wanted to try the chilled noodles or the limited edition Sansho-kombu dipping noodles, but both were sold out, so I ordered the Special Scallop and Sansho Ramen and the cooked rice set. The dishes arrived quickly after I sat down. The scallop had a strong umami flavor, but the soup was mild. It seemed like it had Sansho oil, as my tongue started to tingle gradually, even though I didn't taste the Sansho at first. The special ramen comes with a wonton, which was very meaty and delicious. I highly recommend ordering the special ramen! The cooked rice had a gentle flavor and a generous portion, so I think it might be too much for girls to order the cooked rice set. My friend ordered the beef soy sauce ramen, and it had a strong soy sauce flavor, so if you like strong flavors, that might be a better choice. Overall, I was very satisfied with the experience! However, the location is not very convenient, so I might not go there often.

The ramen shop, which became the youngest to receive a Michelin Bib Gourmand, is run by a shop owner who founded the Ramen Enthusiasts Club at Doshisha University and worked at the flour company Nippn. I tried their main menu dish, the Chinese soba with scallops and sansho pepper. When I took a sip of the soup, I could faintly taste the sansho pepper. However, as I continued to eat, the soup deepened in flavor. The rich taste, layered with the umami of chicken and seafood, left a lingering numbness from the sansho pepper. Although it may seem simple at first, this ramen offers a wonderful experience with its changing flavors as you eat. I was also impressed by Ito-san's attentive customer service towards each customer.

Last February, a ramen shop that was listed in the Michelin Guide Kyoto-Osaka 2023 as the youngest in the ramen category opened. I visited the shop with two family members and ordered three different types of ramen. I will leave the details of each dish to the content on the fourth page. The shop's design reflects the unique sense of a Kyoto native owner, and while enjoying the flavor of sansho pepper in each dish, we had differing opinions on the richness, lightness, and sweetness of the broth. The range of soup types varied greatly. It may not be universally appealing and could depend on individual preferences, but personally, I found each dish to be delicious in its own way.

Today we went on a ramen tour to Tanbaguchi. Yesterday we had "Sansho noodles and konbu water tsukemen", so this time we tried the "Hiyashi Chuka" which we ate inside the restaurant. While enjoying the tsukemen, the "Hiyashi Chuka" suddenly appeared in front of us. The sauce is a slightly sour soy-based sauce with a hint of sweetness. It also comes with condiments like mustard, sansho pepper, and sesame sauce for flavor variations. The noodles are straight, thick, flat noodles made from locally sourced wheat from Yamaguchi Prefecture with added sansho pepper. They are firm and chewy, and even delicious on their own. The sesame sauce added to the Hiyashi Chuka completely transformed the dish, providing a delightful fusion of flavors. The pork shoulder loin chashu was tender, moist, and flavorful. Overall, the transformation from soy Hiyashi Chuka to sesame Hiyashi Chuka was quite impressive, and the generous portion of noodles was quickly devoured. The skillful use of sansho pepper was also noteworthy. It's a popular spot for a reason, and I recommend it to those who may not typically enjoy sansho pepper.

Today, I visited "Baku no Yoake," the youngest recipient of the Michelin Bib Gourmand award, in Tanbaguchi for the first time in 7 months. I came to try their summer limited edition cold noodles, but I also couldn't resist trying their "Sansho Noodles and Kombu Water Dipping Noodles," so I ended up having two meals in a row at the restaurant. I arrived around 10:40 am for the 11:30 am opening, but the parking lot next to the restaurant was full, so I had to park elsewhere. The restaurant was already open by 10:50, so I was able to get in for the first round. I quickly bought tickets for the cold noodles and the dipping noodles. First, the "Sansho Noodles and Kombu Water Dipping Noodles" arrived. The dipping sauce was a clear broth made from beef, which was my preferred choice. The broth had a blend of several soy sauces based on Kyushu sashimi soy sauce, with floating chunks of beef fat on the surface. It was delicious, with a rich beef flavor and a sharp soy sauce taste. The noodles were homemade straight noodles made with Yamaguchi-grown "Setokirara" wheat, incorporating Sansho pepper. The noodles were soaked in kombu water made from Rausu kelp, giving them a unique flavor. When dipped in the sauce, the kombu flavor mixed with the beef umami and soy sauce, creating a delightful combination. The pork shoulder chashu was cooked at a low temperature and was tender and flavorful. After finishing the meal, I mixed the kombu water from the noodles into the dipping sauce and drank it as a soup. It was a hit for someone who loves clear broths. The dipping noodles were limited to 10 servings for lunch today, but I was glad I aimed for it. The 200g of noodles was devoured quickly, and I also enjoyed the cold noodles that were served in between.

Today's dinner was my 19th visit to "Mugi no Yoake" in Tanbaguchi. I came here to eat hiyashi chuka. The regular size is 200g and the large size is 300g. I'll go with the large size. I purchased the "Hiyashi Chuka with Toppings and Rice (Small) Set" at the ticket machine. The large size is cash only. The noodles will be changed to medium-thick noodles if you opt for a noodle refill. Soon after, my dish arrived. I was given a separate plate of whole grain pepper and wasabi to add in. The soy sauce-based sauce had a slightly sour taste. The noodles were smooth and chewy flat thick noodles. The toppings were chashu and cucumber. The chashu had a firm texture that suited the hiyashi chuka. I added the sesame sauce with beef fat for a change in flavor. This was more to my liking. The beef fat was delicious. It had been a while since I had the toppings and rice, but it was consistently delicious. Thank you for the meal.

I had been staying away from ramen for a while, but suddenly felt like eating it. Since I finished my errands in the morning, I drove about 10 minutes to get here. I parked my car at a nearby coin parking lot and arrived in front of the shop. There were about six people lined up, but I thought ramen shops are usually fast even when there's a line, so I decided to wait. However, when I looked inside the shop, there was also a line. It was scorching hot outside, and I felt like I was going to collapse while waiting for about 15 minutes under the sun. Luckily, I brought a parasol. I noticed a baby in front of me who seemed bothered by the bright sun, so I shared my parasol with the baby. Inside, I bought a ticket from the machine and followed the instructions given by the staff to line up at the back. I ended up waiting for 30 minutes before finally getting my ramen. I ordered the special scallop and Sichuan pepper ramen for 880 yen, but I realized later that I mistakenly added an extra boiled egg, scallop, and Sichuan pepper ramen for 980 yen. I could have just ordered the deluxe scallop and Sichuan pepper ramen for 1280 yen. I also added extra bamboo shoots for 250 yen. The ramen arrived quickly after I sat down, and it looked delicious. The soup was rich and tasty, with a hint of spiciness from the Sichuan pepper. The pork slices were thin, which I liked. The bamboo shoots were thick, which was also to my liking. The flavored egg was good too. The noodles had a nice texture and were enjoyable to eat. I also ordered extra wonton, which turned out to have a chewy texture with some sort of tough meat inside, possibly hormone or tripe. I didn't particularly like that part. Overall, it was a delicious ramen experience after a long time. It was a hit. Thank you for the meal.

Located in Nishioji Hanayacho, about a 15-minute walk from JR Tanbaguchi and JR Nishioji, "Mugen no Yoake" is a Chinese ramen shop that has been awarded the Bib Gourmand in the Michelin Guide Kyoto Osaka. The youngest ramen shop to be featured in the Michelin Guide Kyoto Osaka 2023, it has been gaining a lot of attention in the media, making it one of the most talked-about places in Kyoto right now. The stylish facade with a purple curtain is a distinctive feature. The interior of the shop, designed in a modern Japanese style, has spacious counter seats. With ambient amber lighting, you can watch the splendid cooking process from any seat, satisfying all your senses while enjoying the ramen. The menu offers two main types of ramen: "Scallop and Sichuan Pepper Chinese Ramen" and "Beef Soy Sauce and Sichuan Pepper Chinese Ramen." The Scallop and Sichuan Pepper ramen has a subtle Sichuan pepper flavor, layered with the umami of chicken and seafood, creating a rich taste profile that leaves a lingering numbing sensation of the Sichuan pepper. The Beef Soy Sauce ramen, with the sweetness of beef fat and the flavor-changing Sichuan pepper-kombu paste, allows you to enjoy a different taste experience. Both ramen dishes are accentuated by the aroma of Sichuan pepper, and the thin, smooth noodles have a delightful texture. With seasonal limited-time menu updates, you will want to come back for more. The gentle and soft atmosphere makes it easy for solo female diners to enjoy the ramen without any pressure. This unique and exquisite ramen is a must-try this summer.

I have tried all kinds of ramen in my younger days, so it's hard for me to find a ramen that I truly enjoy now. I rarely visit ramen shops and I'm not interested in them, but I recently encountered a delicious ramen that I can confidently recommend. The shop was supposed to open at 11:30, but it was already open at 11:20. The small shop was packed with customers, about 10 people waiting in line in the narrow space. After waiting for about 20 minutes, we were seated and served promptly. I tried the Beef Soy Sauce and Sichuan Pepper Ramen with Mixed Rice (1,180 yen). I was expecting a rich soy sauce flavor, but it turned out to be surprisingly sweet. It was based on the unique sweet soy sauce from Kyushu region, adjusted with kombu dashi. The soy sauce was sweet but didn't leave a lingering taste, it was refreshing. The richness of Matsusaka beef oil added a mellow richness, and when the Sichuan pepper was mixed in, it all came together perfectly. The thin flat noodles were smooth on the surface and had a good texture. They were thin and soft, but still had a nice chewiness and absorbed the soup well. Once you start eating, you can't stop. It's no wonder they received the Michelin 2023 Bib Gourmand award, the deliciousness is truly outstanding. I want to eat it again, even if I have to line up for it. Thank you for reading until the end. Your likes, saves, and follows are very encouraging for me. If you like, please give a click. I also have an Instagram account @ginjirou.star. Feel free to check it out.

The staff moved efficiently and guided customers to their seats, making the wait less stressful. The system is to buy a food ticket and hand it over before ordering. I was interested in the tsukemen, but it was already sold out by 12:30, so I opted for the scallop and Sichuan pepper ramen. The subtle flavor of the Sichuan pepper was delightful and the dish was very delicious.