6 Tourist-Friendly Ramen Shops in Kyoto’s Gion Area

What Makes Ramen in the Gion Area Unique?

Gion boasts one of Kyoto’s most varied ramen landscapes, where rustic local eateries sit alongside celebrated establishments recognized by the Michelin Guide and listed among Japan’s Top 100. The area presents a rich array of styles — from silky tonkotsu (pork-bone broth) and classic shoyu (soy sauce) to elegant shio (salt) broths.

As a premier destination for experiencing traditional Japanese culture, Gion draws visitors from around the world. In response, many ramen shops are thoughtfully equipped to welcome international guests, offering English menus, multilingual signage, or staff who speak English. While the commonly used ticket-vending system keeps things efficient, some venues also accept reservations or operate through a queue-ticket system.

6 Tourist-Friendly Ramen Shops in Kyoto’s Gion Area

1. Chinese Noodles ROKU (中華そば 六)

Bib Gourmand

Michelin Guide, 2025

Honored with the Michelin Bib Gourmand for four consecutive years, Chuka Soba Roku is produced by Chef Yuji Iwasaki of VELROSIER, a Michelin one-star restaurant. Located within a stylish commercial complex in central Kyoto, it offers easy access and a welcoming atmosphere for tourists. The entrance features a photo menu with English descriptions, and the ticket machine can also be switched to English—making it particularly friendly for international guests.

The restaurant takes pride in its two signature broths. The paitan broth, made by simmering chicken and pork bones for eight hours, is rich and creamy without any unwanted gaminess. The chintan broth, a clear and elegant soup, is crafted over ten hours by extracting layers of flavor from duck, venison, jidori chicken, pork, mushrooms, and select Chinese medicinal herbs. The tare—Roku’s proprietary seasoning base—blends six types of soy sauce and five varieties of dried fish, adding remarkable depth and complexity.

Their in-house thin straight noodles are crafted with an exceptionally high water content, creating a springy bite and silky smooth texture that pairs perfectly with both broths.

The interior evokes the elegance of a kappo-style dining counter, with 12 counter seats arranged in a U-shape, each thoughtfully spaced for comfort. While reservations are generally not accepted, seat-only bookings are available via the OMAKASE platform.

2. Menya Inoichi (麺屋猪一)

Menya Inoichi is a renowned ramen destination, repeatedly featured in the Michelin Bib Gourmand and twice ranked among Japan’s Top 100 ramen shops. Each bowl offers a masterclass in Japan’s celebrated dashi (broth) culture, allowing diners to savor its delicate layers of flavor.

The restaurant welcomes a large number of international guests, and it’s not uncommon to hear English spoken among patrons. English menus are available, and while the staff may speak with a charmingly tentative accent, they make a genuine effort to ensure a welcoming experience.

The shop’s two signature ramen styles are a refined white soy sauce and a full-bodied black soy sauce. Both broths are entirely seafood-based, with no animal fats added. Depth of flavor comes from a proprietary blend of carefully selected dried fish, slowly simmered at low temperatures to extract maximum umami. Just before serving, each bowl is topped with freshly shaved katsuobushi (dried bonito flakes), imparting a fragrant, smoky aroma that elevates the soup.

The noodles are thin, house-made strands crafted from Hokkaido wheat blended with stone-milled whole wheat flour. They offer a springy, satisfying bite that complements the richly flavored broth perfectly.

Entry is managed via a numbered ticket system, with only 100 guests served at both lunch and dinner. Early arrival is strongly recommended to secure a seat.

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3. Mendokoro Janomeya (麺処虵の目屋)

Mendokoro Janomeya, a two-time Michelin Bib Gourmand honoree, serves additive-free ramen crafted exclusively from Jidori chicken and water, allowing the natural umami of the ingredients to take center stage. Conveniently situated near Kyoto’s bustling Kawaramachi district, the restaurant is an ideal stop for travelers exploring the city. Select menu items are available with English descriptions.

The shop features three signature broths: shoyu (soy sauce), shio (salt), and toripaitan (creamy chicken broth). The shoyu broth combines several varieties of unpasteurized nama-age soy sauce, producing a fragrant, multi-layered flavor. The shio broth harmonizes the deep umami of Jidori chicken with subtle seafood notes for a delicately balanced, savory experience. The toripaitan, slowly simmered from whole Jidori chickens and domestic chicken bones, yields a rich, velvety broth that captures the full essence of the chicken.

House-made noodles, crafted from domestic wheat blended with whole wheat flour, are tailored in thickness and shape to complement each specific broth. Each bowl is also adorned with a trio of char siu — pork loin, pork shoulder, and chicken breast — offering a pleasing variety of textures and flavors.

The spacious interior features both counter seating and comfortable tables, creating a relaxed and welcoming dining atmosphere. As reservations are not accepted, early arrival is recommended.

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4. Gion Duck Noodles

Gion Duck Noodles, twice selected among Japan’s Top 100 ramen shops, offers inventive ramen centered on duck, showcasing bold yet refined flavors. The menu is expressed entirely in emojis, so reading Japanese is not required (and even some locals find it puzzling). For any questions, staff members who speak English are available to assist.

The restaurant uses Kishu duck, prized for its minimal gaminess, rich marbling, and fine-textured meat. Two signature dishes highlight the duck’s flavor: a delicate soy sauce-based ramen and a rich tsukemen (dipping noodles) served with a choice of berry sauce or mandarin orange sauce.

Noodles are house-made using German rye blended with whole wheat flour, producing a unique combination of firm bite, smooth throat feel, and robust flavor. The ramen features ultra-thin noodles, while the tsukemen is served with thicker noodles, carefully matched to the broth or sauce for optimal balance.

Nestled in a quiet alley of Gion, the restaurant is marked by a sign displaying a duck and ramen emoji. Inside, the stylish concrete-themed interior offers two counters, seating six and three guests respectively, providing a chic yet intimate dining experience.

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5. Hakata Nagahama Ramen Miyoshi (博多長浜ラーメンみよし)

While it does not carry a Michelin badge, Hakata Nagahama Ramen Miyoshi is a hidden gem frequented by Japan’s notable figures, with numerous celebrity autographs adorning the interior.

Menus beneath the ticket vending machine feature English descriptions, and even the noodle firmness options—such as barikata (extra firm) and yawamen (soft)—are labeled in English, allowing international guests to enjoy an authentic Hakata-style experience.

Originating from the Nagahama district of Hakata in Kyushu, this style of ramen features a pale, milky tonkotsu (pork-bone) broth paired with ultra-thin straight noodles. The light yet flavorful soup is easy to drink and clings beautifully to the delicate noodles. Guests can enhance their bowls with optional toppings, including takana (pickled mustard greens), crunchy tenkasu (tempura bits), and beni shoga (pickled red ginger), adding layers of flavor and texture. A unique ordering system called kaedama allows diners to request a second serving of noodles, prolonging the enjoyment of the rich broth.

Situated in a bustling dining district, the shop often sees queues on nights before holidays, reflecting the local culture of enjoying ramen as a late-night meal after drinking. The compact interior offers limited space for large bags, so planning ahead is advised.

6. Mensho Ichiryu Manbai (麺匠一粒万倍)

At Mensho Ichiryu Manbai, diners can enjoy ramen crafted from Daisen chicken, a premium breed from Tottori, and tender duck. The menu stand at the entrance features English descriptions, and the ticket vending machine is also English-friendly. With continuous service between lunch and dinner, guests can visit at their convenience without worrying about a mid-day break.

The restaurant’s highlight is its clear broth known as chintan, generously prepared with Daisen chicken and duck. The soup delivers refined flavors, combining the rich umami of the chicken with a subtle sweetness from the fat, resulting in a delicate yet satisfying taste. House-made thin, straight noodles, blended with several varieties of wheat and whole wheat flour, provide a pleasantly firm texture that harmonizes beautifully with the savory broth.

Each bowl also features two types of char siu. The pork shoulder is smoked with burnt soy sauce for a fragrant, caramelized aroma, while the chicken char siu is low-temperature cooked to achieve a tender, juicy finish.

The clean and modern interior includes counter seating as well as box-style tables, offering a comfortable dining experience. Reservations are not accepted, so arriving with ample time is recommended.

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