Ichijoji Ramen: Kyoto’s Hidden Ramen Battleground

When it comes to ramen in Kyoto, no neighborhood rivals Ichijoji. This unassuming area in the city’s north is packed with shops, making it one of Japan’s fiercest ramen battlegrounds.

Competition is so intense that only the best survive - and locals know it’s where you’ll find both Michelin-recommended bowls and outrageous cement-thick soups.

Ichijoji Ramen - Our Top 5

Here are five standout ramen shops in Ichijoji that capture the area’s flavor and spirit.

1. Ramen Touhichi – Refined Chicken & Water

Touhichi has long been celebrated for elevating the “chicken and water” style of ramen. Using several varieties of chicken, including Kyoto’s prized Tamba black chicken, the broth is carefully seasoned with a blend of seven different shoyu (soy sauces).

Michelin has taken note, recommending Touhichi (らぁ麺とうひち) for its deeply layered ramen. If you’re looking for sophistication in Ichijoji, this is your stop. Map Link

2. Menya Gokkei – Cement-Heavy Paitan

If you’ve ever seen ramen so thick it could practically hold up a spoon, that’s Gokkei (麺屋 極鶏 一乗寺本店). This is Ichijoji’s most notorious bowl — a cement-style chicken paitan that dials intensity up to 11.

It’s chicken ramen in its most extreme form: heavy, rich, and unapologetically dense. For many ramen fans, tackling a bowl at Gokkei is a rite of passage. Map Link

3. Bishiya – Yokohama Flavor in Kyoto

Bishiya (びし屋) brings something different to the Ichijoji lineup: a tonkotsu shoyu ramen in the style of Yokohama. Think pork-and-soy richness with a strong shoyu backbone, hearty enough to satisfy but not as overwhelming as Gokkei.

It’s a rare taste of Yokohama-style ramen in Kyoto - a bowl that punches hard but doesn’t knock you out. Map Link

Enjoying these top chicken ramen picks? The Kyoto Ramen Guidebook goes even further, covering every major ramen style across the city.

Kyoto Ramen Guidebook (E-Book)

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4. Tsukemen Enaku – Complex and Balanced

Enaku (恵那く) is best known for its tsukemen (dipping ramen), where the noodles and soup are served separately. Their soup is a masterful blend of pork bones, chicken bones, dried fish, and spices, finished with a drizzle of mackerel oil.

Despite the mix of ingredients, the flavor is surprisingly balanced. It's rich without being overly fishy, layered without being muddled. Both hot and cold noodles are available, making Enaku a versatile choice year-round. Map Link

5. Takayasu – Student Favorite, Slow-Simmered

A legend among Kyoto University students, Takayasu (中華そば髙安) has been serving hearty bowls at student-friendly prices for years. Their soup simmers for 22 hours, building deep flavor without tipping into heaviness.

Portions are generous, and toppings range from chashu to beef tendon, making it a spot where locals fuel up on both comfort and value. Map Link

Final Thoughts

Ichijoji is truly Kyoto’s ramen epicenter - a street where shops push boundaries and battle for survival. From Touhichi’s refined Michelin-recommended chicken shoyu to Gokkei’s outrageous cement-thick paitan, this neighborhood captures the diversity and creativity that define Kyoto’s ramen scene.

Whether you want light and elegant or rich enough to floor you, Ichijoji ramen delivers.