9 Kyoto Ramen Shops with the Michelin Bib Gourmand

What Is Michelin Bib Gourmand Ramen in Kyoto?

Kyoto attracts a large number of international visitors, and many ramen shops in the area are notably foreigner-friendly, offering English menus and approachable service. The ramen featured in the Michelin Guide tends to fall into the clean and elegant category—shoyu (soy sauce), shio (salt), and creamy chicken paitan—rather than the rich, heavy styles loaded with backfat that are common elsewhere. Kyoto even has its own distinctive style known simply as Kyoto Ramen.

In addition to Michelin recognition, many shops in Kyoto have also secured a place in Japan’s “Top 100 Ramen” rankings. Most operate on a reservation or ticket-queue system, and because they close once the noodles or broth run out, lines often form early.

9 Kyoto Ramen Shops with the Michelin Bib Gourmand

1. Menya Rennosuke (麺屋 練之助)

Bib Gourmand

Michelin Guide, 2025

A two-time Michelin Bib Gourmand recipient, Menya Rennosuke is renowned for its refined shoyu ramen, built on a fragrant seafood-based broth. The chef—who honed his craft at Michelin-listed restaurants—is committed to a completely additive-free approach.

The clear soup combines kombu kelp, dried sardines, bonito flakes, and mackerel flakes with an aromatic raw soy sauce. This elegant broth is paired with the shop’s house-made straight noodles made from Kyo-komugi, a Kyoto wheat known for its silky, springy texture. The char siu, crafted from locally sourced Kyoto pork, is sliced thin to create a tender, delicate bite. The bowls, made from Kiyomizu and Kyoyaki ceramics, add a touch of visual artistry to the experience.

Hidden away without a sign or noren—the traditional fabric curtain that typically marks the entrance of Japanese eateries—the only hint of the restaurant is the display case holding ramen bowls. Inside, the vintage-inspired space offers a generous 10-seat counter. English menus are available at the entrance, making ordering easy for international visitors. Reservations for seats only can also be made through the OMAKASE platform.

2. Chinese Noodles ROKU (中華そば 六)

Bib Gourmand

Michelin Guide, 2025

Featured in the Michelin Bib Gourmand for four consecutive years, Chinese Noodles ROKU is a ramen house created by Chef Yuji Iwasaki of the one-star restaurant VELROSIER. Drawing on classical Chinese culinary techniques, the shop offers two distinct soup styles: a rich paitan and a clear, amber-colored chintan.

The creamy paitan is deeply flavorful yet impressively free of any gamey undertones, while the chintan blends an animal-based stock with mushrooms and longan—a traditional Chinese medicinal ingredient—resulting in a beautifully clear, golden broth. Their homemade thin noodles, firm and smooth, pair exceptionally well with both soups, capturing every layer of umami.

Inside, the restaurant exudes the atmosphere of a refined kappo (Japanese fine-casual dining) establishment. The spacious 12-seat counter is known for its comfort and calm. The ticket machine can be switched to English, and the shop also provides English-language menus. Although the restaurant closes once sold out each day, seats can be reserved through the OMAKASE platform.

3. Vegan Ramen UZU (ヴィーガンラーメン ウズ)

A standout on Kyoto’s culinary scene, Vegan Ramen UZU has been selected for the Michelin Bib Gourmand for four consecutive years and, in 2025, became the first ramen restaurant ever to earn a Green Star—a testament to its sustainability-driven philosophy.

Uniquely, the restaurant serves course menus only, an uncommon approach for a ramen shop. The experience begins with a welcome drink, followed by two appetizers—one featuring yatsuhashi, a traditional Kyoto confection—then a choice of ramen from several styles, and finally a thoughtfully crafted dessert.

The base broth used in all their ramen is made entirely from plants: Rausu kombu kelp and shiitake mushrooms are combined with vegetables and slowly cold-steeped for 12 hours. This method extracts a deep, elegant umami without relying on any animal ingredients. The house-made noodles blend Hokkaido wheat flour with whole-wheat flour from Miyazaki, offering a fragrant aroma and pleasantly chewy texture.

English menus are available, ensuring a smooth experience for international guests. Priority seating is offered for those who book online.

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4. Ramen Touhichi (らぁ麺 とうひち)

Featured in the Michelin Bib Gourmand for four consecutive years and selected as one of Japan’s “Top 100 Ramen,” Ramen Touhichi is widely regarded as one of Kyoto’s essential ramen destinations.

Its signature dish is a shoyu ramen that showcases the pure, concentrated flavor of chicken. The broth is a clear chintan made by simmering jidori chicken slowly in nothing but water, then blending it with a special tare made from nama-age shoyu—a fresh, unheated soy sauce. This soy sauce, untouched by heat, imparts a fragrant, complex depth that beautifully complements the refined chicken stock.

The house-made thin, straight noodles are crafted with Hokkaido wheat and intentionally cut in slightly irregular widths, allowing them to cling to the broth and carry more umami with each bite. Each bowl features two styles of char siu—pork and chicken breast—adding variety and balance to the experience.

The menu is extensive, offering options such as “creamy, rich chicken paitan,” “chicken shoyu tsukemen served with kombu kelp water,” and “mazesoba finished with aromatic chicken oil.” (Tsukemen is a style in which the noodles and broth are served separately for dipping, while mazesoba is a brothless noodle dish seasoned with sauces and toppings and mixed before eating.) Some items on the ticket machine include English labels. Despite being a highly popular shop where lines are the norm, weekend online reservations are available.

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5. Muginoyoake (麦の夜明け)

Muginoyoake has been featured in the Michelin Bib Gourmand for three consecutive years and is also recognized as one of Japan’s Top 100 Ramen, confirming its culinary excellence.

The signature dish, “Scallop and Sansho Chuka Soba,” features a deeply layered broth that blends chicken and pork extracts with a refined seafood stock. The restaurant’s famed sansho oil adds a bright, peppery fragrance, while the generous scallop topping contributes natural sweetness and rich umami.

The owner, who previously trained at a flour milling company, brings exceptional expertise to the noodle-making process. Using a carefully selected wheat flour called “Yama,” chosen from hundreds of varieties, he creates house-made noodles with both smooth glide and satisfying chew. Each menu item is paired with the ideal noodle style—thin, flat, or otherwise—ensuring impeccable balance in every bowl.

Reservations are not accepted, and lines often form, so it’s best to visit with ample time to spare.

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6. Kombu to Men Kiichi (昆布と麺 喜一)

Selected for the Michelin Bib Gourmand in 2025, Kombu to Men Kiichi is a unique ramen restaurant run by a specialty kombu kelp shop, dedicated to showcasing the elegance of kombu dashi broth, a cornerstone of Japanese culinary culture.

The broth is carefully crafted from a proprietary blend of makombu, Rausu kombu, and Rishiri kombu, cold-steeped in ultra-soft water with zero hardness to fully extract the delicate umami of the seaweed. The seasoning relies on a balance of seafood, nuts, and tea leaves, without any animal-based stock or added tare.

The noodles are made from Hokkaido whole-wheat flour, thoughtfully designed to complement the subtle broth. Even the toppings demonstrate meticulous care: the oboro kombu is freshly shaved from whole kombu right on site.

The menu is served as a full kombu-centric course, beginning with a tasting of three types of cold-brewed kombu water and freshly shaved oboro kombu, followed by the main ramen, accompanied by kombu tsukudani (sweet-salty kelp) and a mini rice ball.

The concrete-finish interior, accented with wooden counters and round stools, exudes understated modern elegance. Fully reservation-based, the restaurant offers the rare advantage of enjoying a Michelin-recognized experience without waiting in line.

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7. Kobushi Ramen (拳ラーメン)

A celebrated name in Kyoto's ramen scene, Kobushi Ramen has been honored with the Michelin Bib Gourmand three times and selected six times among Japan’s Top 100 Ramen. Founded by a former itamae (Japanese culinary chef), the restaurant showcases Kyoto’s local ingredients through bowls that cannot be experienced anywhere else.

The signature “Kyogamo and Nodoguro Niboshi Soba” is a shoyu-based ramen made with Kyogamo (Kyoto’s premium brand duck), nodoguro (blackthroat seaperch), and Rausu kombu kelp. Despite using such luxurious ingredients, the broth remains elegant and clean, free from any overpowering notes, highlighting the depth of each element.

The menu is impressively diverse, featuring dishes such as Tajima beef tantanmen—a spicy sesame-based ramen—and classic Chinese-style ramen. Different noodle styles are selected to perfectly match each dish. True to the chef’s washoku (traditional Japanese cuisine) background, seasonality is highly valued, with many limited-time offerings crafted using the freshest ingredients of the moment.

The interior has the relaxed feel of a café, offering counter seating as well as two four-person tables. The menu posted at the entrance includes English labels for easy ordering.

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8. Menya Inoichi (麺屋 猪一)

Frequently featured in the Michelin Bib Gourmand and twice selected among Japan’s Top 100 Ramen, Menya Inoichi is celebrated for its masterful use of dashi, the foundational broth of Japanese cuisine.

The soup is based entirely on seafood stock, delivering a crisp, clean flavor without relying on animal fats from pork or chicken. Carefully selected bonito flakes and several types of dried ingredients are gently simmered at a low temperature to draw out deep umami. To finish, an ultra-thin shaving—just 0.01 mm—of top-grade Kagoshima honkarebushi (premium aged bonito) is placed on top, adding elegant aroma and richness.

The noodles are thin, house-made, and crafted from two varieties of Hokkaido wheat blended with stone-ground whole-wheat flour. Despite their delicate appearance, they have a firm texture and pair beautifully with the refined broth.

Popular among international visitors, the restaurant provides English menus. Reservations are not accepted, and up to 100 guests are served for both lunch and dinner (with numbered tickets issued during busy times), so early arrival is recommended.

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9. Mendokoro Janomeya (麺処 虵の目屋)

A two-time Michelin Bib Gourmand selection, Mendokoro Janomeya specializes in chicken-based ramen that highlights pure, natural flavor. The chef, with experience in French cuisine and other culinary disciplines, brings refined technique to every bowl.

The signature Jidori Soba features a broth made simply by simmering premium jidori chicken and water. Both whole chickens and bones are used to extract maximum depth and clarity of flavor. The tare (seasoning base) uses fresh, nama shoyu (unheated soy sauce), adding aromatic complexity and a rich, rounded finish.

The house-made noodles, crafted from domestic wheat, are customized in thickness and shape to match each dish. Each bowl also includes two types of char siu: tender chicken prepared using low-temperature cooking, and fragrant pork loin seared over charcoal for a smoky aroma.

Unusually spacious for a ramen shop, the interior includes not only counter seating but also multiple tables. Some menu items feature English labeling for international guests.

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