Classic tonkotsu ramen that maintains a traditional taste
Daichu is a ramen restaurant right next to Kintetsu Momoyamagoryomae, which is about a 10-minute train ride from Kyoto Station.
The specialty at Daichu is the tonkotsu-shoyu (pork bone and soy sauce) ramen made with a chicken broth base. At a time where there are so many new restaurants offering unique ramens with unusual ingredients, Daichu's ramen maintains a classic tonkotsu ramen taste that is surprisingly simple. Incidentally, Daichu ramen has two types of soup (the “original” tonkotsu and the “new” tonkotsu seafood) from which to choose. Although both are delicious, we highly recommend the “original” if it's your first time.
Having been in business for 20 years, the restaurant's interior and furnishings are quite old, however, the fact that everything has been used with great care is clearly visible. If you are interested in Japan's good old-fashioned ramen restaurants, this is the place for you.
Pork rib Daichu Ramen
The specialty for which Daichu is most famous, pork rib Daichu Ramen.
A rich tonkotsu-shoyu ramen with a chicken broth base and topped with fatty pork rib chashu (roasted pork fillet). With a solid tonkotsu taste, the soup is rich and strong but not overly greasy.
With Daichu Ramen, diners can choose not only the type of soup, but also the firmness of the noodles, the amount of chashu oil, whether to have parboiled egg, and the amount of kimchi, bean sprouts, leeks, and a wide variety of other toppings for free. The freedom to try out various combinations to find the best tasting ramen for each customer is one of Daichu's charms.
Ultra-rich Daichu Ramen
Another of Daichu's specialties, the ultra-rich Daichu Ramen. Using the same base as for their ordinary ramen, this ramen concentrates the richness and umami in its ingredients by cooking them under high heat. With a thickness similar to carbonara sauce, there may be almost no soup left in the bowl after you're done with your noodles. As the name suggests, the taste is concentrated and dense, and good enough to get you hooked after just one bowl. For those who like rich ramen, this is definitely what you should order.
A side dish, Yakimeshi.
With a respectable portion size, the Yakimeshi is also quite delicious. When compared to other Yakimeshi, it is lightly flavored and simple, making it easy to eat and the perfect side dish to accompany the richly flavored ramen.
When ordered along with ramen, they thoughtfully wait until a little after you start eating ramen to bring it out.
Those who want to give a little twist to their Ramen or Yakimeshi, or slightly alter the flavor should try adding the countertop condiments. From left to right are: soysauce, garlic chips, white pepper, Korean chili, an original black pepper blend, and furikake (a rice seasoning).
My personal recommendation is the garlic chips, which give the Ramen an added depth and make it taste even better.