8 Tourist-Friendly Ramen Shops Near Kyoto Station

Where to Find Ramen Near Kyoto Station

The Kyoto Station area often serves as the main transportation hub for sightseeing, making it a popular destination for international travelers. Naturally, many ramen shops here are foreigner-friendly, offering multilingual support and a welcoming dining experience. Most establishments use a ticket-vending machine system, where you purchase your meal ticket before taking a seat. If the machine offers menu options and guidance in multiple languages, you can order with ease and enjoy your meal stress-free.

In this article, we introduce popular ramen restaurants around Kyoto Station that are especially well-loved by foreign visitors. It’s also a great opportunity to witness a uniquely Japanese food culture—locals and tourists alike lining up patiently for just one exceptional bowl of ramen.

Keep in mind that many shops close as soon as they run out of noodles or broth. So, if there’s a particular bowl you’re eager to try, visiting early is highly recommended to ensure you don’t miss out.

8 Tourist-Friendly Ramen Shops Near Kyoto Station

1. Honke Daiichi Asahi Honten (本家第一旭本店)

A celebrated name in Kyoto’s ramen scene, Honke Daiichi Asahi Honten has been selected six times for Japan’s Top 100 Ramen list. Founded in 1947, this long-established restaurant enjoys a prime location just a five-minute walk from Kyoto Station. Open from 6 a.m. until 1 a.m., it welcomes visitors almost around the clock. The menu includes English descriptions, and the ticket machine can be switched to English, making it particularly convenient for international guests.

The signature shoyu (soy sauce) ramen features a broth made by quickly simmering pork bones to extract pure umami, blended with additive-free, high-quality raw soy sauce produced using Kyoto’s pristine water. The result is a clean, clear flavor with no unwanted aftertaste—allowing the essence of the ingredients to shine through. Medium-thick straight noodles, made from a blend of different wheat flours, pair perfectly with the rich yet refined broth.

The chashu pork is made from Chutaikan, a Japanese-bred female pig that has given birth twice. Compared to younger pigs, it contains less fat, ensuring the delicate broth remains the star. Each bowl comes generously topped with five slices of chashu by default.

Unlike many ramen shops, Honke Daiichi-Asahi Honten offers 28 table seats, providing a comfortable and relaxed dining experience.

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2. Kaidashi Men Kitada (貝だし麺 きた田)

Kaidashi Men Kitada, selected as one of Japan’s Top 100 Ramen in 2024, offers a rare experience in Kyoto: ramen made entirely from a shellfish-based broth. The shop attracts many international tourists, and the menu at the entrance includes English descriptions with photos. Open from 7 a.m. to midnight, it’s easy to drop by almost any time of day.

Their specialty, the Kaidashi Men, features a refined, salt-based broth carefully simmered with asari (short-necked clams), hamaguri (hard clams), and scallops to extract maximum aroma and umami. The flat noodles, made from Hokkaido wheat, pair perfectly with the rich, flavorful soup. You can also switch to gluten-free rice noodles, which adds to its popularity.

The calm, kappo-style interior includes a counter with seven seats and additional table seating. Note that there are no restrooms inside, so it’s best to go beforehand.

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3. Ginjo Ramen Kubota (吟醸らーめん 久保田)

Ginjo Ramen Kubota, selected six times for Japan’s Top 100 Ramen, is a popular spot where you can enjoy the rare miso tsukemen (dipping noodles). The shop attracts many international visitors, and the menu at the entrance features photos with English descriptions. The ticket vending machine also has English labels, along with instructions on how to use it, making ordering smooth and easy.

The signature miso tsukemen stands out for its dipping sauce, rich with savory meat miso and umami-packed seafood flavors. Any leftover sauce can be turned into a soup by adding the seafood broth provided at the table. The noodles are specially made thick, wavy noodles from a long-established Kyoto noodle maker. They are boiled and then quickly chilled in cold water to create a firm texture and smooth, satisfying bite. You can also choose your portion size: small, regular, or large.

The warm, wood-accented interior has only 10 counter seats. Since reservations are not accepted, it’s best to allow extra time when visiting.

4. Hakata Ikkousha (博多一幸舎)

Although it doesn’t carry a Michelin badge, Hakata Ikkousha is a powerhouse with over 60 locations across 10 countries. You can enjoy the famous Hakata-style tonkotsu ramen (pork bone broth) without leaving Kyoto Station. The ticket vending machine features photo menus and can be switched to English. Detailed instructions, including how to place additional orders, are also provided in English, making it easy for international visitors to dine with confidence.

The creamy tonkotsu broth is made using a special aging and recirculating method (simmered repeatedly to deepen flavor), creating fine, flavorful bubbles from the pork fat and water—an indicator of its rich umami. A secret soy sauce blend adds a mild salty note, producing a rich yet clean finish.

The house-made thin noodles are designed to perfectly absorb the soup. Slightly flattened, they deliver a chewy texture and smooth bite while completely eliminating any floury taste.

The clean, inviting interior has 20 counter seats. Reservations aren’t accepted, but the spacious layout makes it relatively easy to get a seat even during busy hours.

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5. Menya Iroha (麺家いろは)

At Menya Iroha, you can savor regional ramen made with local ingredients from Toyama. The photo menu includes English descriptions, and the ticket vending machine is also English-friendly. Located inside Kyoto Station, it’s easy to find even for first-time visitors.

The signature Toyama Black Ramen stands out with its striking black broth. A chicken-and-seafood double stock is blended with the restaurant’s original black soy sauce—continuously added to since its founding—and finished with a touch of pepper for a subtle spiciness. Despite its bold appearance, the broth is surprisingly light, as the black soy sauce is rich in umami but low in salt. The house-made noodles are rested before use, giving them a firm, chewy texture that pairs perfectly with the flavorful soup.

Other local specialties include Shiro Ebi Shio Ramen (white shrimp salt ramen) and miso ramen made with Etchu rice koji miso (Toyama-style miso made with rice malt), offering a rich lineup of Toyama-inspired flavors. The lively interior features table seating, making it easy to relax and enjoy your meal.

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6. Menya Kotetsu (麺や虎鉄)

At Menya Kotetsu, you can enjoy Sapporo-style tonkotsu miso ramen—a rich blend of pork bone broth and miso. The menu at the entrance features photos with English descriptions, and the ticket vending machine also supports English, making it easy for international visitors.

The base tonkotsu broth is simmered over high heat in a specialized pressure pot, extracting maximum richness. It is then balanced with dried fish and vegetables for a deep, complex flavor. Rather than being used immediately, the finished broth is quickly chilled and refrigerated to mature, further enhancing its umami.

The signature Jukusei Aragoshi Miso Ramen uses coarsely filtered aged miso with visible koji grains, lightly grilled before being mixed into the broth to create a fragrant, roasted aroma. The house-made noodles are crafted from Hokkaido wheat, and the noodle-making method is adjusted daily by artisans according to temperature and humidity. The thickness and aging time of the noodles are tailored to match each dish—showcasing their dedication to quality.

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7. Ippudo (一風堂)

Ippudo, a global favorite specializing in tonkotsu ramen, has expanded internationally with branches around the world. English menus are available, and instead of using a ticket vending machine, staff take your order directly at the table, allowing you to browse and choose comfortably at your own pace.

Their signature tonkotsu ramen combines a silky, mellow pork broth with crisp-textured house-made noodles. There are three flavor styles to choose from: Shiromaru Classic, a salt-based traditional and creamy version; Akamaru Modern, a soy-based broth with deeper and bolder flavor; and Karakamen, a spicy tonkotsu enhanced with Ippudo’s special chili blend.

Ippudo also tailors the noodles and toppings to match each soup. The salt-based tonkotsu features thin noodles and pork loin chashu seasoned with salt koji. The soy-based version uses medium-thin noodles and thick-sliced pork belly chashu. The spicy tonkotsu includes their special umami-rich spicy meat miso.

A wide selection of side dishes, such as gyoza and fried rice, makes it an excellent option for those wanting a full and satisfying meal. The spacious interior includes several booth-style table seats, allowing guests to relax and enjoy their dining experience.

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8. Todai Kyoto (東大 京都店)

At Todai Kyoto, you can enjoy Tokushima Ramen, a beloved regional specialty from Tokushima. The entrance menu includes English descriptions, and the ticket vending machine also supports English. Conveniently located inside Kyoto Station, it is easy to access even for first-time visitors.

Tokushima Ramen is known for its sweet and savory simmered pork belly and raw egg topping. The classic way to enjoy it is to stir the egg into the rich broth, creating a sukiyaki-style flavor. The combination of bold seasoning and the mild richness of the egg pairs exceptionally well with white rice.

Tokushima Ramen is typically divided into three broth styles, and Todai serves the most popular type, known as chakei. This “tea-colored” brown broth is pork and soy sauce–based, offering a rich, savory flavor that pairs perfectly with the custom-made medium-thin straight noodles designed to lift the soup’s umami. In addition to the pork soy broth, the shop also offers paitan ramen, and there is a wide range of side dishes such as simply seasoned fried rice and juicy gyoza.

The clean, welcoming interior features both counter and table seating. The restaurant often attracts a line, so it is best to allow a little extra time when visiting.

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