Thick Tsukemen (dipping noodles) Regular for 1030 yen. The flavor is not too strong, with a thick soup that has a good consistency. The noodles are thick and it's rare to find naruto (fish cake) included nowadays. The taste is delicious. You can choose between hot or cold noodles, I chose cold. The soup was boiling hot. The menma (bamboo shoots) was a bit tough. It's a shame that there is no parking lot despite being located at the intersection of Chiyohara-guchi. My first review on Tabelog.

Daishoken Chiyoharaguchi Branch Menu Original Tsukemen Large Please Yuzu and others Original Tsukemen Large 1040 yen Noodles are not raised in this one Dipping sauce The chashu is sliced and there are plenty of menma and chashu Let's eat The dipping sauce is sweet and sour but mild, so I ate it while adjusting the taste with my own sauce and vinegar The noodles are chewy and delicious, but in the case of the Large size, it's 370g (I didn't check the menu properly) It was a lot, and I was shocked when I put my chopsticks in the noodles (I wasn't sure if I could finish it all) But as I started eating, I was able to finish it by changing the taste with shichimi and such (my stomach's limit level) My wife also finished the 270g size by adding vinegar halfway Thank you for the meal The interior of the restaurant is inefficient with half of the counter unused, but the staff are working hard and diligently adjusting the taste with ramen broth ===========

I visited during lunch time. There were seats available. I ordered the rich tsukemen with mini rice in a regular portion, which would be filling for most people. The appearance may not be fancy, but the basic flavors were delicious. I decided to try the ramen next time. Thank you for the meal! lol

Daishoken Chiyoharaguchi store Tabelog rating ▶︎ 3.48 (as of posting date)Ordered menu ▶︎ Original tsukemen (regular) (940 yen) ・ Rice (220 yen)Tsukemen broth ▶︎ Light chicken and seafood-based soy sauceCustomer base ▶︎ Popular among middle-aged customersBranches ▶︎ Only this store in KyotoTraining location ▶︎ Daishoken Tokyo Ikebukuro Main StoreSeats ▶︎ Counter 8 seats ・ 4-person table 2 tablesNearby ramen shops ▶︎ Stamenhttps://instagram.com/p/CqeJEXZynfG/Shinfukusai-kan (Motonobe store)https://instagram.com/p/Crc2j2PStnT/Daiichi Asahi (Katsura store)https://instagram.com/p/CpozkuNyV8f/Yokozuna (Katsura Gojo store)Kirameki (KOMUGINO KIRAMEKI)https://instagram.com/p/CoUAfmXBPAi/Nearby spots ▶︎ Katsura Imperial Villa ・ Kyoto Katsura Onsen Nisemon no YuPayment ▶︎ Cash only (at the counter)Access ▶︎ 12 minutes walk from Hankyu Kami-Katsura StationAddress ▶︎ 5-2 Yamada Kuratsukacho, Nishikyo-ku, KyotoParking lot ▶︎ Park in a coin parking lotBicycle parking ▶︎ Paid bicycle parking recommendedContact ▶︎ 075-381-2758 [Business hours] 11:00-22:00 *Until 20:30 on Sundays and holidaysClosed: Mondays (including holidays)Daishoken is a ramen shop with its main store in Ikebukuro, Tokyo, and is very famous as the "originator of tsukemen." In Kyoto, there used to be two branches including the one in Kyoto Ramen Alley, but now only this store remains in Kyoto! The tsukemen broth has a strong sweetness and acidity, with a soy sauce base that allows you to taste the seafood flavor unique to Daishoken. The medium-thick noodles have a strong wheat aroma, and with plenty of ingredients in the dipping sauce, opting for the large or extra-large size allows you to enjoy a heartier meal! Thank you for the meal.

I suddenly felt like eating tsukemen and drove there. I found out that they had ended various services including free parking. I was torn between the original tsukemen and the rich tsukemen, but I chose the rich tsukemen with cold noodles. The soup was boiling and bubbling vigorously. It was quite thick as well. If it had been served hot, I might not have been able to eat it. The block-shaped chashu was also served hot. I was contemplating whether to order soup refills when they brought a pot to my table. It's important to note that they might not bring it unless you ask for it. The soup refill was the right choice. It was delicious!

I had passed by this place many times without realizing there was a shop there. It is located a little ways in from the intersection of Chiyoharaguchi. The shop is small and run by two people. I couldn't decide between the original or the rich flavor, so I chose the rich flavor. You can get a large serving of 370g for an extra 100 yen. You can choose between cold or hot noodles. The dipping sauce is filled with toppings like bamboo shoots, chashu, seaweed, and fish cake. The soup is rich and very delicious, but also has a gentle flavor. The noodles are slightly thin. The fried chicken is available as a side for 290 yen. It's no wonder this is the birthplace of tsukemen. I want to try the original tsukemen next time.

"Daishoken Chiyoharaguchi Store in Kyoto City, Kamikatsura offers a rich tsukemen for 1030 yen. The noodles are thick and straight, moist and chewy with a hint of wheat sweetness. There is no sieve under the noodles, but they are well drained without any excess water. The dipping sauce is thick and rich, with a strong umami flavor from both animal and seafood ingredients, served piping hot. Toppings include green onions, menma, naruto, seaweed, and chashu. The diced chashu is juicy and delicious. Overall, a satisfying bowl with a high level of consistency and the soup wari (soup refill) is also tasty. A great find nearby. Cashless payment not accepted."

Thick Tsukemen (dipping noodles) for 980 yen. I had tried the original Tsukemen last time and became captivated by its unique soup. This time, I ordered the Thick Tsukemen recommended by the owner for those who like rich soup. The noodles were thick and when I took a bite, it was delicious! The rich soup coated the chewy thick noodles perfectly. The soup had dried fish powder on top of seaweed, adding a nice aroma and flavor. It wasn't as sweet or sour as the original Tsukemen, but it was still flavorful and not too thick. The char siu was also good. However, the real discovery this time was the incredibly chewy texture of the thick noodles when served hot. The texture was different from cold noodles and really enhanced the overall experience. A good ramen shop always has delicious noodles. The noodles here were satisfying and delicious. The Tsukemen was originally served warm to allow customers to eat quickly, but they also offer a hot version now. The service has become slower since they removed the automatic ticket machine, so it's best to allow some extra time when visiting. Unfortunately, they no longer offer discounts on parking, student discounts, or thin noodles due to rising costs. The Thick Tsukemen had a perfect flavor. While enjoying the rich soup, I found myself craving the original sweet and sour soup. Thank you, Daishoken! Grazie mille!

Today, I had to work in Nishikyo Ward, which is quite inconvenient to get to from Shiga Prefecture. Since it's Wednesday, all the places I wanted to go to were closed... My partner mentioned that there was a Daishoken nearby, so I decided to check it out. The exterior of the restaurant is quite plain, you might miss it if you're not told about it, but the inside was lively. I decided to go with a set meal of ramen, rice, and mini fried chicken, skipping the tsukemen intentionally. I chose thick noodles for the ramen. It only took 5 minutes for the food to arrive, and the soup was delicious with a seafood umami flavor. The chashu was thick and there were three slices of it! Adding some fish powder to the soup made it even tastier. I finished by mixing rice into the soup, making it like a porridge. The fried chicken was well-seasoned and to my liking. I would like to come back to this place again. Thank you for the meal!

Here is Daikoken! Daikoken - no complaints, a legend in the ramen world, the late Mr. Yamagishi! A nostalgic name! I used to go to Higashi-Bukuro. The curtain here is probably a division of Daikoken! The way they wrap the towel is just like Mr. Yamagishi! But before we talk about the taste, the customer service is not very good. It's hard to understand what they're saying, and they keep pushing you further back. Nowadays, if they improve their customer service a bit, their taste would become even more popular (obviously because it's Mr. Yamagishi's taste). By the way, today I had ramen instead of tsukemen. The real Daikoken can be judged by their ramen! Good taste, good temperature, it's just wonderful. I recommend that they treat their customers kindly and clearly. The taste is really good!

Around 1:00 PM, the calm restaurant had only 4 customers. I ordered the original tsukemen for ¥890 with extra noodles (330g). The noodles took about 10 minutes to cook. The sweet soup stood out more for its sauce flavor than the broth. It seemed like they might add sugar to the broth. The slight spiciness added depth to the dish, preventing it from becoming monotonous. Adding fish powder from the table enhanced the richness and flavor. The soup refill was made with strong broth and hot water, which was also quite tasty. The noodles, about medium thickness, were smooth and chewy, with a good aroma. The generous portion of 330g noodles provided a satisfying feeling of fullness. The toppings included tender chashu, green onions, plenty of bamboo shoots, seaweed, and naruto. The chashu was diced and tender, blending well with the noodles and soup. The other toppings also played their part well.

Today, I went to the area of Katsura in Kyoto. I decided to stop by a popular tsukemen (dipping noodles) shop while I was there. ■ Daishoken This is the original shop where tsukemen was first created, located in the Chiyo Haraguchi area. You purchase your meal ticket from a vending machine before being seated. The menu includes "Rich Tsukemen," "Original Tsukemen," and "Ramen," as well as side dishes like gyoza and fried rice. I ordered the popular "Original Tsukemen" and took my seat. After a short wait, my noodles were ready. ● Original Tsukemen (Large) I opted for the large size, which comes with a generous 330g of noodles. You can choose between warm or cold noodles, and I chose the warm option this time. The soup comes with diced chashu pork, naruto, menma bamboo shoots, and seaweed. I tried the noodles on their own first. They were thick and had a chewy texture. The soup from Daishoken is known for its acidity, but it was actually quite mild. When mixed with the noodles, it was delicious. The abundance of toppings in the soup was a nice touch. I added some grated garlic on the table to enhance the flavor. It added a rich umami taste to the dish. Since I chose the warm noodles, I was able to enjoy them hot until the very end. After finishing the noodles, I poured in the soup base and drank it all up. I was satisfied and reminded of how delicious Daishoken's tsukemen is.

Original Tsukemen 220g for 870 yen. When it comes to tsukemen, thick soup is usually the norm, but this sweet and sour delicious dipping sauce might become addictive. It may have been a classic choice in the past, but now it has been elevated to a unique tsukemen. I've always been curious about the signboard of Daikokuken. Wasn't the main store in Tokyo? When I timidly entered, I saw a picture of the head of the Ikebukuro main store. It seems the roots are in the Kanto region. The owner also trained there. When I asked for a recommendation, they suggested trying the original flavor first, so I ordered the Original Tsukemen. The owner seemed to have a lot of passion, and I was looking forward to trying their original tsukemen. After a 10-minute wait, the dish arrived. I cautiously took a sip of the soup. Ah! It's been a while. It's delicious! It's not heavy at all, it's light, but the sweet and sour flavor of the soup is irresistible! The noodles are thick and glossy, with a smooth and chewy texture. It's been a while since I've had this kind of tsukemen. The gentle flavor makes me feel good. The owner trained at Daikokuken in Ikebukuro. While maintaining his own style, it seems like he is expressing a Kansai-style Daikokuken that inherits the roots of the original store. The owner believes in serving healthy food, using as little chemical seasoning as possible and using plenty of kelp, and avoiding the soy sauce from the main store, instead opting for a Kansai-style twist. It's not about denying the main store in Tokyo, but rather showing respect. I love restaurants with such beliefs. Of course, it's all part of the culture and history of Daikokuken. I never thought I would experience this in Kyoto. Thank you for the meal! Next time, I'll try the rich tsukemen. Grazie Mille!!

On this day when I planned to have a "steak lunch" at the nearby Royal Host, I was "taken" to a place called "Daishoken" instead. It has been about 7 years since the owner of the Nishi-Ikebukuro main store passed away. However, this store has different characters on the curtain (shop name). The relationship with the Daishoken in Nishi-Ikebukuro is unclear. Due to my dry mouth, I decided to refrain from having the "tsukemen" and opted for the "chuka soba" instead. You have to serve yourself water. When the food arrived, I was surprised to see that the char siu looked completely different and appetizing. It was soft and had no unpleasant smell. This difference is pleasing to me as I usually find the char siu at the main store to be tough and smelly. The noodles were of medium thickness. The soup was on the sweeter side, like the Kyoto style? The generous amount of hot soup was perfect for the cold winter. The soft-boiled egg was different from the main store as well. There was plenty of bamboo shoots, which were also on the softer side. It also had fish powder and seaweed. It cost 700 yen more, but I was somewhat satisfied. However, I still found the soup to be too sweet for my liking. As someone from Hakata, I prefer slightly sweeter soy sauce and miso flavors, but even for me, the soup tasted too sweet. I added plenty of fish powder and garlic and finished my meal.

Mini-theme: "Imitation and Creation in Restaurants" Let's eat in Kyoto! Ramen Battle 2021 - Season 5, Part 19 http://kazuuun.blog79.fc2.com/blog-entry-6156.html "Daishoken Chiyoharaguchi Branch" (Kyoto, Kamikatsura) Based on the staff meals at Tokyo's "Daishoken," chef Kazuo Yamagishi introduced a new way of eating ramen and zaru soba. As Yamagishi's disciples branched out and opened their own shops, various tsukemen restaurants began to emerge. The Kyoto Ramen Alley branch is directly managed by Daishoken Higashi-Ikebukuro Main Store. Rich Tsukemen, Large (330g) for 1000 yen

I visited the ramen shop at 11:00 on Tuesday, September 7, 2021. It was a bit unusual to see someone waiting for a ramen shop to open on a weekday in this inconvenient location. I ordered a small tsukemen at the ticket machine and waited at the counter. It took a bit of time for the noodles to arrive. The small portion was indeed small, only 110g of noodles. However, I enjoyed the slightly sweet soup and the taste of the noodles. I also liked that there was bonito flakes on the table. I finished the soup and noodles.

Visited in July 2021 ◎ At the time of posting on Tabelog, the rating was 3.48 (47 reviews) ■ Rich Dipping Noodles (Regular) 920 yen * Small: 110g, Regular: 220g, Large: 330g Today's lunch was at "Daishoken Chiyoharaguchi Store"! The map of the parking lot was posted outside, but the paper was torn or deteriorated, so it was hard to understand! The map inside the store was clear, so I took a photo of it, so please take a look if you're interested (^∇^) I ordered the "Rich Dipping Noodles" at the ticket machine! I sat at a seat towards the back of the counter. The dipping noodles served over the counter did look rich indeed! The rich seafood soup with a hint of fish was like the Matoma style. The thick noodles were quite good at intertwining, and it would have been really delicious 10 years ago! But this type can be found everywhere now, right? It's common to see fish powder on top of seaweed these days, isn't it? The menma was the hottest part, hotter than the soup! The sliced chashu was sinking in the soup. The bonito flakes, vinegar, and grated garlic on the counter are optional. I was in the mood for dipping noodles, and I'm reasonably satisfied with it. Thank you for the meal.

On a regular Wednesday at 11:05, a customer entered the restaurant Chiyoharaguchi Parking (free parking coin). It's usually full, but luckily one spot was open! They ordered a rich tsukemen (large) 330g for ¥1000 tax included, half fried rice for ¥350 tax included, and one piece of karaage for ¥180 tax included, totaling ¥1530 tax included. The food arrived in 15 minutes. It had been a while since they last tried it, and while the dipping sauce was delicious, they wished the noodles were a bit firmer. Thank you for the meal.

Daishoken. There are only two stores in Kyoto, including one in a station building, so it is clear that fish and dried fish-based ramen is not popular in this area. The ramen at Daishoken is different from the light soy sauce-based Chinese soba you might imagine from Eifukucho, it is more of a rich and oily soup, almost like a "home-style" ramen. The intense umami flavor of the fish is very strong and spreads throughout your mouth as you slurp it up. I chose thin noodles, which had a chewy texture similar to the ones found in tonkotsu ramen from Hakata. The amount of toppings like chashu and menma is generous, allowing you to enjoy them until the last bite. The chashu is tender and the menma has a good crunch, both with delicious flavors.

I finished work early and felt a little hungry, so I decided to visit this restaurant. They have two affiliated parking lots where I parked my car before entering the restaurant. Inside, there was a ticket machine where I purchased a ticket for their original tsukemen (dipping noodles) in a regular size for 800 yen. I chose the cold version this time. After sitting down at a table, I waited for about 10 minutes before my order arrived. The bowl contained 220g of noodles that looked glossy and shiny on the surface. Although the dipping broth seemed small in quantity, it was filled with chunks of ingredients like chashu, giving it a hearty feel. When I dipped the noodles into the soup, the thick broth coated the noodles well. It had a rich umami flavor from chicken, pork bones, and seafood, with a noticeable tanginess and sweetness. The medium-thick noodles were smooth and had a chewy texture, complementing the broth's richness. Adding some shaved dried fish and homemade chili oil enhanced the seafood flavor and richness even more. The homemade chili oil wasn't too spicy. The cubed chashu pieces added a satisfying bite, and I enjoyed the remaining broth by adding extra fish broth dashi. Overall, it was a delicious meal. As a side note, be aware that the two affiliated parking lots have different free parking durations of 30 minutes and 60 minutes, so choose carefully based on your dining plans and the restaurant's busyness.