Suguru’s ramen has a delicate porky umami and in their clear broth is simultaneously nostalgic and new
Ramen Suguru is a ramen joint just a 2-minute walk away from Eiden’s Shugakuin Station. The owner-chef of the famous Ramen Touhichi, where there is always a line in front of the restaurant, Mr. Sodeoka, started his second restaurant here with the motto of “pork and wheat are what’s most important.” They take their ingredients very seriously here; so seriously, in fact, that others surely can’t do the same: they use Kohara pork only from the Kyotanba area of Kyoto Prefecture and their handmade noodles are made using only wheat from Hokkaido.
At Ramen Suguru they offer three types of noodles, shoyu ramen, shio ramen, and miso ramen (depending on the season, they sometimes have other types of ramen available for a limited time). The ramen here is, as expected of a restaurant by the same people behind Ramen Touhichi, exceptional, and you won’t find another bowl of ramen like it in Kyoto, and there is also the excitement that the taste of the ramen here is still going to continue evolving.
The restaurant is in the Ichijoji area of Kyoto, which is the most contested ramen battleground area in Kyoto, but as the restaurant is close to Shugakuin Station, there are not too many people in the area. The tables and chairs of the restaurant are wooden and it has a casually Japanese atmosphere. The young and the old, men and women alike, all visit this restaurant.
This bowl of shoyu ramen could be said to represent Ramen Suguru as a restaurant. The soup is so clear that it’s hard to believe that the soup stock is made with pork bones. There is none of the unpleasantness sometimes present in pork stock, but from the first spoonful, you get hit by the combined umami of both pork and soy sauce, as the fragrant but delicate taste of the soup takes over your mouth. The supple, thin, and straight noodles have a definite taste of wheat to them, and they’re made by hand at the restaurant. This is the perfect combination of pork and wheat. The ingredients are white leek, green leak, nori, and two types of chashu pork (pork belly and shoulder roast). This is the recommended ramen for first comers, as there is something nostalgic in the taste, but the ramen still manages to feel completely new.
This ramen has the same base as shoyu ramen, but it has a shio tare sauce added to it that contains gifts from the sea, like many types of salt, konbu seaweed, and seafood. This is a premium shio ramen. The taste is relatively light, but as you take a sip of the soup, you can taste the concentrated umami in all of the ingredients and enjoy the depth in its umami. The noodles are the same as shoyu ramen, slightly soft, thin, straight noodles made by hand at the restaurant. The ingredients are white leek, green leak, nori, hosaki-menma (ear of menma bamboo), and two types of chashu pork (pork belly and shoulder roast). This ramen is recommended to those who like ramen with a light taste.
This ramen is completely different from the ramen above, as this is a miso ramen with a strong taste. The soup is made with a thick pork paitan stock and a tare sauce containing five types of miso and all kinds of marine products. The curly noodles are thick so that they don’t lose to the rich taste of the soup, minced pork seasoned with Japanese pepper from the Wakayama Prefecture, chashu, and shiso leaf. The shiso leaf brings a nice accent to the strong taste and works as a gentle stimulation on your taste buds. I’m sure you will be surprised by how well pork and miso go together after enjoying a bowl of miso ramen at Ramen Suguru.
The manager of Ramen Suguru used to work at one of the most famous ramen restaurants in Kyoto, Shakariki, and the owner of Shakariki told him that “If you’re going to do pork broth, you need to also offer a miso ramen.” That is why you can enjoy miso ramen at Ramen Suguru.
Toriten (4 pieces)
This is one item of their side menu, toriten fried chicken. Like you can see, the chicken pieces are big and look very nice. They’re always served freshly fried, so the outside is crisp, and inside the meat is soft. And unlike karaage, this is tempura, so the batter is thin, and it’s surprisingly easy to eat a lot of toriten. So, those who like meat, and those who want a bit more with their ramen, consider ordering toriten!