Yes, it's ramen time! Special collaboration between "Ramenya Toy Box" and "Raamen Touhichi" featuring "Special selection soy sauce ramen (special serving) for 2,000 yen" and "Local chicken chicken oil soy sauce rice for 150 yen". Last year, a special collaboration event was held between the Tokyo famous shop "Ramenya Toy Box" and the Kyoto shop "Raamen Touhichi", both known for their mastery of clear soy sauce ramen. As a fan of this style, I was eager to attend this collaboration event. Thanks to a kind offer, I was able to secure the second ticket for the event. The visual of the amber-colored soup with two types of chashu was impressive. The soup, a collaboration between Toy Box and Touhichi, had a rich flavor of chicken and pork with a gentle seafood broth. The medium-thin straight noodles were flavorful and paired well with the soup. The chashu, especially the pork belly, was delicious, and the Saga's finest seaweed added a unique touch to the dish. The side dish of chicken oil soy sauce rice was a perfect accompaniment to the ramen. Overall, it was an amazing collaboration ramen experience. Thank you, @takayukimakimine, for the opportunity. Next stop, the next destination!

I had the cold chicken soy sauce ramen at the famous restaurant Raamen Touhichi in Kyoto. I thought it would be really cold, but it was just the right amount of chill. There was wasabi on the side of the bowl, and when I put it on the noodles instead of mixing it into the soup, it was absolutely delicious and I couldn't stop eating. I finished every last drop of the soup. Thank you for the feast.

Today, I had Tofuichi's tsukemen. It was absolutely delicious. The cold, firm noodles soaked in kombu water were first enjoyed plain, then with salt, then with wasabi, then with salt and wasabi, allowing you to enjoy the noodles in various ways with the dipping sauce. The noodles were amazing. I can't wait for the chicken broth to be back in season. Thank you for the meal.

Today's dinner was my 24th visit to "Raamen Touhichi" in Shugakuin. I came today to try their limited edition mixed noodles. I will purchase the "Sundubu Cold Mixed Noodles (with rice)" from the ticket machine. Here is the dish. First, I will mix it well before eating. It's like a Chige style, not too spicy and easy to eat. The noodles are smooth and chewy straight noodles. The ingredients include red pepper, tofu, mizuna, leeks, chashu, seaweed, and more. The chashu is thick and satisfying to eat. The seaweed is Korean seaweed. I will eat half of the rice with chicken thigh, and then dive into the remaining sauce with the other half. Thank you for the meal.

"Raamen Touhichi/Shugakuin" in Kyoto is a super popular ramen shop. During the summer, they offer limited-time cold ramen dishes, with a new menu almost every week. I visit almost every week during the summer. The Sundubu cold maze soba for 1,300 yen is a Korean-style dish with tofu at the bottom. Mixing it well brings out the great flavor of the spicy miso, toppings, and noodles. Thanks to the tofu, the spiciness is slightly milder, and you can taste the deliciousness. It was incredibly delicious. It seems like it's available until the 11th, so if you like cold ramen or cold noodles, be sure to go try it out.

In April 2022, Mr. Touhichi moved from Kita Ward. It was a shocking news for me as I had been a regular customer at the previous location, but seeing the familiar signboard in front of the new shop and the ticket machine inside, it reminded me of the old Touhichi. After the relocation, there were some minor changes to the regular menu, and I heard rumors that it had become even more delicious, so on my first visit, I couldn't resist trying the Cold Chicken Shoyu Ramen set (1200 yen). This was a summer limited menu that I had enjoyed several times before, and it always signaled the beginning of summer for me. The refreshing noodles had a unique deliciousness to them, and of course, the two types of chashu, thick menma, and thick chicken shoyu soup were all excellent. The set also included ochazuke for the first time, and the warm rice with the cold soup was a perfect match. Although I had planned to try the Chicken Shoyu Ramen, I ended up being tempted by the Cold series that I love so much. Even though I couldn't choose from the regular menu on my first visit to the new Touhichi location, I received a notice about the Cold Tantanmen for my next visit, so I wonder when I will finally get to the Chicken Shoyu Ramen. However, despite the change in location, Touhichi remained consistent and reliable. I look forward to my next visit! Thank you for the meal! (2022.6.16) One week after my last visit, I finally tried the "Cold Tantanmen" created by Vice Manager Takechiyo, a limited edition menu that is known to be delicious and always brings excitement with its unique creations at Touhichi. The Cold Tantanmen (900 yen) and the Chicken Oil Rice (150 yen) were both excellent. The spicy sauce, which was hot but not too overwhelming, paired well with the thin curly noodles, creating a dish with a touch of exoticism. The ending rice dish was also delicious! I can't wait to try the upcoming limited edition menus that will surely be rolled out one after another once the new location settles down. Thank you for the meal! (2022.9.17) The final cold dish of the year, the "Cold Mexican" was the 9th installment of the limited series, and I made sure to enjoy it on the last day. This taco ramen, which looks like a taco but is actually more delicious with noodles than bread, really highlights the significance of being a "ramen" dish. The noodles were so good! The addition of salsa sauce on a separate plate this year was a versatile sauce that could be mixed with the noodles, dipped with chips, or used to change the flavor of the ending rice. This was also a limited edition item. To understand the depth of Touhichi's offerings, one must consider the regular menu and the limited editions. It was delicious once again. Thank you for the meal! (2023.6.28) Everyone has their own way of feeling the arrival of summer, and for me, it's when I eat the cold dishes at Touhichi and think, "Summer is here again." So, I visited for the third installment of the cold menu. Today's menu was the "Cold UMAMI Soba with Local Chicken and Chicken Broth" (1300 yen) with rice for ochazuke. It is said to use thin noodles called No. 22, which are not often seen at Touhichi, but they paired well with the soup. The sides were also luxurious with rare pork chashu and smoked chicken thighs that were delicious! The myoga and sansho pepper served with the noodles and the use of mountain pepper in the ending rice added Touhichi's touch to the cold dish. It was delicious from start to finish, including the ochazuke.

It's a clear choice in the lingering summer heat! After a long time, I had the "Touhichi" cold chicken soy sauce ramen. For a body struggling in the lingering summer heat, a cold soup is the way to go! - The ice-cold soup was a clear soy sauce soup with a satisfying depth of flavor. - The noodles were well-chilled and had a refreshing texture. - The two types of chashu also did not disappoint, they were delicious and seemed to have been prepared with a lot of care. It was worth it and added to the overall deliciousness.

Founded in 2015, this popular restaurant has been selected as one of the top 100 restaurants for five consecutive years. It recently relocated from Kita Ward to Sakyo Ward on April 5th. The new location is right next to Shugakuin Station, making it a part of a highly competitive area known for its top ramen shops. I visited on a Monday at 5:50 PM and found no other customers. As a first-time visitor, I ordered the popular Chicken Shoyu Ramen for 1000 yen and the Chicken Oil Mazesoba for 850 yen. The Chicken Shoyu Ramen had a rich chicken oil aroma and flavor, complemented by the clear and refreshing taste of soy sauce with a hint of acidity. The noodles were homemade, medium-thin and had a nice firm texture that paired well with the soup. The Chicken Oil Mazesoba had noodles coated in chicken oil and soy sauce seasoning, with thinly sliced pork shoulder and chicken chashu as toppings. Mixing it all together brought out the delicious flavor of the chicken oil. Both dishes were meticulously prepared, showcasing the restaurant's popularity. Within 10 minutes of opening, all counter and table seats were filled. The area is popular among university students, so it's important to note that it can get crowded quickly even on weekdays.

Tonight's dinner is my 23rd visit to "Ra-men Touhichi" in Shugakuin. Today, I came to try their limited edition ramen. This must be a new addition as it wasn't available last year. I purchased the "Hand-fired bonito broth cold soy dipping noodles" from the ticket machine. I will first add chopped green onions and yuzu peel to the dipping sauce before eating. I wonder if they use chicken in addition to bonito broth. The seasoning is soy sauce. The clever idea of turning some of the dipping sauce into jelly is impressive. The noodles consist of three types: smooth and chewy flat curly noodles, slightly flat medium-thin straight noodles, and medium-thin straight noodles. The toppings include chopped green onions and yuzu peel, as well as pork loin chashu, bonito, and myoga. The bonito is from Yaizu and is served as slices. The addition of myoga adds a nice touch of late summer. I poured the leftover kelp water into the dipping sauce for a soup blend. The jelly texture is delightful. Thank you for the meal.

A popular ramen shop known for its refreshing and clear broth, made with water and local chicken, and its homemade medium-thick flat noodles. The menu includes limited seasonal noodles, as well as chicken soy sauce ramen, mazesoba, and tsukemen. This photo shows the popular tsukemen that was enjoyed when the shop was still located in Kitaoji, where long lines would form even before opening. Recently revisited the shop after its relocation and had the standard chicken soy sauce ramen. The clear chicken broth with a rich flavor from the special seasoning, paired with the homemade flat noodles that have a great texture and balance with the soup. The pork and chicken chashu were tender and showcased the attention to detail and dedication to flavor. It was a delightful experience enjoying this well-crafted ramen after a long time.

I visited Kyoto last month and was able to fulfill my long-awaited visit to Tōhichi Ramen. This is a renowned restaurant that has been featured in the Michelin Guide for many years in a row. I purchased tickets for the chicken soy sauce ramen and the dried fish and seafood ramen, and they were served in about 5 minutes. The chicken soy sauce ramen had a rich broth and a perfect balance with the smooth and refreshing noodles. What truly impressed me was the seasonal limited edition chilled dried fish and seafood ramen. It had no fishy smell at all, and with each bite, I could taste a refreshing flavor. The combination with seaweed was excellent, and I could eat it over and over again. This is a definite repeat visit. Thank you for the meal.

On August 18, 2023 (Friday) at #Raamen Tohichi, I tried their Chicken Shoyu Tsukemen for 1,200 yen. The location is at 8-6 Yamabata Ichimata-cho, Sakyo-ku, Kyoto, and it's just a 1-minute walk from Shugakuin Station. They are open in Kyoto from 11:00 to 14:30 and 18:00 to 21:00, closed on Tuesdays. The restaurant has 4 tables with 16 seats in total. You need to buy food tickets in advance. I arrived at 13:00 and the dish was served at 13:30. Tohichi is a renowned restaurant a bit away from Kyoto Station. They are known for their chicken-based dishes, so I decided to try something different and went with Konbu (kelp) water. The noodles soaked in Konbu water were well-cooked, cold, and the dipping sauce was sparkling and beautiful. The noodles were smooth and had a good bite to them. The Konbu water added a nice umami flavor to the noodles, making them delicious on their own. Adding salt and wasabi to the noodles enhanced the flavor even more. The dipping sauce was a blend of raw soy sauce and chicken oil, giving it a refined taste with a rich umami flavor. The combination with the noodles was perfect. The chashu came in two varieties, with the pork having a good chew and the chicken being surprisingly moist. The menma (bamboo shoots) were thick and crunchy, adding a nice texture to the dish. Overall, it was a delicious meal from start to finish at Tohichi.

This is a ramen shop located north of Ichijoji in Kyoto. - I had the chicken soy sauce ramen, chicken soy sauce tsukemen, and dried fish and seafood ramen. - Be sure to buy a meal ticket first before lining up. - If it's not too crowded, even families can enter. ■■■ Shop ■■■ I came to a ramen shop in Kyoto. It was introduced on "Would you like me to warm up your rice balls?" (and then moved here) There were about 10 people waiting at 11:30 am on a weekday. It is important to buy a meal ticket first and then line up, a rule for the experts. Some people lined up without reading and complained later... The female staff member was unable to manage the organization properly. The system is not very good. There are two tables and 7 counter seats, but when there is a wait for table seats, even if counter seats are available, the line stops, so the turnover is not good. ■■■ Menu ■■■ Chicken soy sauce ramen, chicken soy sauce tsukemen, and also mixed ramen, dried fish and seafood ramen are available. Each costs around 1000 yen. I came aiming for the chicken white broth ramen, but it's a shame they don't serve it in the summer. Payment is cash only at the ticket vending machine. ■■■ Food ■■■ After buying the meal ticket, it took about 20 minutes to be seated. Despite handing in the meal ticket first, it took a while, and it took another 15 minutes or so after being seated for the food to arrive. ▼ Dried fish and seafood ramen 900 yen (August 23rd) The soup is not very clear, more on the salty side. The aroma of dried fish stock is strong from just before taking the first bite! The aftertaste has a slight fishy taste. The noodles are thick and curly, which mixes well with the soup. ▼ Chicken soy sauce ramen 1000 yen This one has a rich and oily dark chicken broth. You can also taste some acidity. Well, maybe a bit too acidic. It's a soy sauce style similar to the trendy Kadoya Shokudo. The noodles are straight. In addition to the chashu, there is also chicken ham with a nice texture. ▼ Chicken soy sauce tsukemen 1200 yen This one is quite strong, with even more acidity than the chicken soy sauce ramen. The temperature is not very high, so the acidity packs a punch. The noodles are thin and flat. They are soaked in kelp water, so even with plenty of thick sauce, it doesn't get too strong. This kelp water has a stronger thickness than any other shop, to the point where you can't scoop it with a spoon (laughs). I thought it was egg white (laughs). This umami, combined with the noodles, is quite addictive. ■■■ Conclusion ■■■ I can feel the dedication to using different noodles for each ramen. I felt that they all came together nicely. Personally, I would recommend the tsukemen with kelp water. The dried fish was also delicious, but I prefer the clear dried fish broths from Amagasaki's "Higeinu" or Takatsuki's "Yakaisan". It's good for locals to repeat, but it might be difficult when there's a queue... Thank you for the meal.

This is the northernmost ramen shop among the Ichijo-ji ramen shops. I ordered the chicken soy sauce ramen and the simmered fish and seafood ramen with my wife. I was very satisfied with the taste of the popular No. 1 chicken soy sauce ramen. The balance of the sweetness of the chicken and the seafood in the soup, along with the homemade straight noodles, was excellent. As for the simmered fish and seafood ramen, it had curly noodles with chopped onions as an accent. Personally, I wished for a bit more simmered fish flavor. However, both ramen dishes were delicious.

Today's dinner was my 22nd visit to "Raamen Touhichi" in Shugakuin. I came seeking their new summer cold ramen. I ordered the "Cold Chicken Salt Ramen" and "Fried Chicken [2 pieces]" from the ticket machine. Here comes the ramen. First, the soup. It's a cold chicken broth soup with a different twist - the seasoning is salt-based. The soup has a slightly thick consistency. The noodles are straight, smooth, and chewy. Toppings include chashu, bamboo shoots, seaweed, two types of chopped green onions, sliced sudachi (a type of citrus fruit), and pickled plum-flavored turnip? The chashu consists of firm chicken breast and tender rare pork chashu. The chashu here is really delicious. The bamboo shoots are young bamboo shoots. The ramen comes with rice topped with chicken and shiso leaf, and pickles. I start by eating the fried chicken with the rice. I finish off by diving the pickles and rice into the remaining soup - a perfect way to end the meal. Thank you for the delicious meal.

Today's lunch was my 21st visit to "Raamen Touhichi" in Shugakuin. I came here to try their limited edition cold ramen. I ordered the "Cold Chicken Soy Sauce Ramen" and the "Dried Fish Broth Ramen" from the ticket machine, both in cold style. I asked for them to be served together so I can enjoy them alternately. The dishes arrived. I started with the Chicken Soy Sauce Ramen. The soup had a strong flavor of chicken and soy sauce. The noodles were smooth and chewy, thin straight noodles. The toppings included tender chicken breast and thick, tender pork chashu, along with bamboo shoots, chopped green onions, and trefoil. I enjoyed adding wasabi to the soup towards the end for a change in flavor. Next, I tried the Dried Fish Broth Ramen. The soup had a great bitterness from the dried fish. The noodles were different from the warm version, being straight noodles. I personally preferred this one. The toppings included the same chicken chashu as before, along with bamboo shoots, chopped green onions, sliced onions, and seaweed. Mixing the vegetables with the noodles added a nice touch. Overall, it was a delicious meal. I will definitely come back again.

Perfect for the scorching heat, the chilled noodles with simmered dried fish and seafood soup is a must-try. With a forecasted high of 37℃, I was craving something cold! Despite my hesitation about eating ramen in the heat, I visited "Touhichi". They had the perfect menu for people like me! Originally, they had a summer limited edition chilled chicken soy sauce ramen, but this year they also offer a chilled version of the simmered dried fish and seafood ramen! So happy! - The soup was refreshingly cold, yet you could still taste the rich flavor of the simmered dried fish and seafood. - The ice-cold noodles had a great texture and were very satisfying to eat. - The toppings, including two types of chashu, were delicious as well. Even in its chilled version, I was able to enjoy the familiar taste of this bowl of ramen.

I tried maze-soba for the first time in my life. I didn't really understand the standard for it. I found out that it's a dish with less soup and very rich in flavor. They told me to mix it, but I wasn't sure how to mix it properly, so I just mixed it randomly and ate it. It was delicious! Very intense flavor! Very salty! I don't usually like soy sauce-based ramen, but this one had a strong soy sauce flavor too. However, since this maze-soba had less soup, I was able to finish it and enjoy it. It was just a little too oily. The soft-boiled egg was also delicious and creamy.

Limited toyo-hachi cold noodles until 2023, with a limited menu of chicken and corn cold noodles and sweet corn butter rice from Amagami Musume in Enshu Morimachi, Shizuoka. Before eating, I thought the corn would be very sweet, but it turned out to have a refreshing and gentle flavor. It was a limited menu until tomorrow, so I'm glad I got to try it.

I went to Touhichi yesterday after seeing a post about their corn cold ramen. It was really delicious. It felt like a cross between cold pasta and ramen. The sweetness of the corn and the acidity of the soup were well balanced, and the thinly sliced chashu and cherry tomatoes as toppings enhanced the dish. It was a refreshing taste perfect for the hot summer in Kyoto, and I was very satisfied with the meal. Touhichi always challenges themselves with different ramen creations, and I look forward to their next endeavor. Thank you for the meal.

Kyoto Expedition on Marine Day Part 4: In search of a limited edition corn ramen, the last stop was here. The noodles were thin and firm, with a great chewy texture that mixed well with the soup. The thick corn soup had a natural sweetness, not too overpowering, with hints of chicken flavor adding to the overall ramen experience. Various elements like the Early Red pickles and roasted tomatoes added a nice touch of sweet and sour. The flavor was enhanced by black pepper and spices. The diced chicken and pork chashu were tender and flavorful, while the crunchy menma added a gentle taste to the broth. It was delicious, and I look forward to trying the cold version next time. Thank you for the meal! I would like to visit again during the limited period. Ramen Tōhichi at Shugakuin Chicken and Corn Cold Ramen (¥1500) with extra menma (¥150). Opening Hours: 11:00-14:30, 18:00-21:00 Closed on Tuesdays #RamenTōhichi #Tōhichi #Fujishichi #ChickenandCornColdRamen #CornPotage #CornRamen #CornRecipe #Corn #ChickenRamen #ColdRamen #KyotoRamen #ShugakuinRamen #KyotoFood #KyotoTrip #KyotoTravel #RamenLover #0717