Tori Paitan Soba, made from a thick and viscous broth
This shop is located in one of Kyoto’s shopping arcades, just five minutes on foot from the Shijo-Karasuma intersection. Its signature dish is the Tori Paitan Soba. Tori Paitan is a milky and thick broth made from pulverized chicken bones stewed over high heat. The Mitsuru ramen features Tori Paitan broth with fresh Kyoto pot herbs in a rich liquid. The shop is bright, clean, and inviting. It is open until 2;30 AM on weekdays, making it a good potential stop after a night of drinking.
Noukou Tori Paitan Soba (Shiro・Zenbuiri)
This ramen features a stock made from chicken bones and pot herbs. It is thick, viscous, and delicious. Choose from the Shiro (salt flavored) or the Kuro (pepper flavored).
We recommend the Shiro, as it brings out the flavor of the chicken.
Raw egg over rice
Fresh egg from the Tamba region in Kyoto, a famed producer of eggs, is mixed with roasted pork filet chunks and a heaping helping of scallions. Mix well and enjoy.
Kyo Katsuobushi Tori Paitan Soba
Tori Paitan broth with bonito flakes and dashi stock. This dish has the simple taste of bonito. If you prefer a leaner and less thick soup, this is for you.
Homemade spice, kuro-shichimi, and peppercorns
After eating about half of your meal, try experimenting with the nearby condiments. They enhance the flavor of the broth and are recommended. Everyone is spicy, so use just a bit.
*From left, homemade spice, kuro-shichimi, and peppercorns.