Rich dipping noodles with seafood flavor using carefully selected miso
Ginjo-Ramen Kubota is a restaurant just 12 minutes by foot from JR Kyoto Station. Of the Tsukemen,Ramen restaurants, this is a highly popular top-rank store.
Ginjo-Ramen Kubota is famous for its Tsukemen with thick seafood broth, using carefully selected Kyoto miso only.
Originally, “Tsukemen” is served with noodles and soup (dipping sauce) separately, just like zaru soba noodles. You dip the noodles in the sauce and eat them. The soup is usually thicker than regular ramen.
What is so amazing about Ginjo-Ramen Kubota is that all of its dishes, not only its famous Tsukemen, but also their ramen and other entrees are also all extremely delicious. They have carefully perfected their materials and processes, not being satisfied with a taste that had once been perfected, but instead researching and improving every day. The bowl that results is no longer within the realm of ramen, but has reached the level of art. If you eat one bite, you will be impressed by the depth of the taste, and with the second bite, your whole body will rejoice in the extreme deliciousness. If you take a third bite, you will definitely become an enthusiastic fan. This may be exaggerated, but Ginjo-Ramen Kubota gives you that kind of feeling.
The restaurant features a quaint Japanese style, like a renovated Japanese Machiya townhouse. It is always crowded with families and female customers, as well as foreign tourists.
Dipping noodle (Miso)
The thick dipping sauce features carefully selected Kyoto miso as a basis, to match the thick curly noodles. The key is that the fish meal and pepper floating on top of the soup should not be mixed in, and should be eaten as it is. The dipping sauce features the flavor and sweetness of miso to the maximum, and if you eat a bite, your image of miso will be completely changed, in a good way. The correct way of eating Dipping noodle (Miso) is to add the thin soup provided in thermos bottles on the table at the end after you finish eating the noodles, and to eat it as a soup.
Chinese noodle (Soy sauce)
Ramen made based on light soy sauce. The gentle flavored soup with clear broth gives the feeling of something exceptional. And your hunch will not be disappointed. Even though the soup is thin with gentle flavor, it has a solid broth, making it feel almost like elegant Japanese kaiseki cuisine.
For those who like subtle flavored noodles, we recommend this.
Chinese noodle (Miso and ground pork on the top)
This thick ramen is made with the same carefully selected Kyoto miso-base as the Dipping noodle (Miso). It looks spicy, almost like Tantan noodles, but there is almost no hotness of chili peppers. Rather, the taste of the soup is sweet, with a gentle blend of miso and pork with secret spices, and it has a deep flavor.
The soup features a generous serving of ground pork fried in sweet bean sauce, and by eating together with the thin noodles, the taste and texture of the meat can be felt directly.
Only on Fridays Mazesoba (regular)
The limited Mazesoba is only served on Fridays.
Mazesoba is a kind of ramen, usually without soup, and you eat it mixed with sauce and sides. It is also referred to as tossed noodles, oil noodles, and no-soup noodles. First stir the ingredients and the noodles together vigorously, and then enjoy.
The Mazesoba at Ginjo-Ramen Kubota has unique toppings rarely used in other ramen restaurants in Japan, such as crispy fried bread, nuts, and minced meat. It is hard to imagine the taste from the appearance, but if you eat a bite, you will scream in surprise from the overlap of the flavors with each other, leading to a rich and deep taste.
This Mazesoba is based on the owner's prior expertise from working in a Chinese restaurant, and based on the basic knowledge of Chinese cuisine, it was devised through constantly evolution and improvement. Try it out by all means.