びし屋
びしや
Bishiya
Tonkotsu-shoyu ramen: 16 / 20
(豚骨醤油らーめん)
Coming to Ichijoji in Kyoto for lunch on a saturday during the momiji season (and possibly during any season) is not really a good idea. Crowds of hungry ramen lovers swarm in front of all the ramen restaurants - at least, the good ones (the queue in front of Takayasu was daunting!). I wanted to try a relatively recent restaurant which opened a couple of years ago, but there was still a one hour waiting time at 14:15 (and, as I would discover later, the same waiting time later at 17:15 - impressive!). Not very patient in nature, I chose to try a ramen shop that did not get so many reviews, but only good ones, Bishiya. As the name indicates, it specializes in Yohohama-style iekei ramen (all iekei shop finish by the 屋 kanji, which reads "-ya"). As it happened, I had tried iekei ramen only once - at nothing less than the founding restaurant of the style, Yoshimuraya, in Yokohama. Since the queue in front of Bishiya was somewhat shorter than in front of the other local celebrities, I decided to give it a try. This was a good idea.
Broth: A thick tonkotshu-shoyu broth, delectable although quite salty (nothing unexpectable when you add shoyu in a tonkotsu broth…). The juice perfectly coated the noodles in a fatty layer. You can add some pepper, which I would recommend - it fits well with the broth.
Noodles: Slightly thicker than the regular tonkotsu noodles, good quality.
Meat: A slice of thin chahsu that falls apart a bit - not too bad, but could be better.
Toppings: Some spinach - not so tasty, but I guess it’s nice to have some vegetable (although that’s more of an excuse). Some kikurage, negi and a slice of nori.
Difficult to compare it with Yoshimuriya, as I tried it already some time ago, but it lived up to the expectations. One could say that it is not surprising, since Yoshimura has put his recipe in open access, but I've heard several ramen experts complaining about the general low quality of iekei ramen across the country. I cannot imagine anyone complaining about this one, though.
More info on ramendb.
びしや
Bishiya
Tonkotsu-shoyu ramen: 16 / 20
(豚骨醤油らーめん)
Coming to Ichijoji in Kyoto for lunch on a saturday during the momiji season (and possibly during any season) is not really a good idea. Crowds of hungry ramen lovers swarm in front of all the ramen restaurants - at least, the good ones (the queue in front of Takayasu was daunting!). I wanted to try a relatively recent restaurant which opened a couple of years ago, but there was still a one hour waiting time at 14:15 (and, as I would discover later, the same waiting time later at 17:15 - impressive!). Not very patient in nature, I chose to try a ramen shop that did not get so many reviews, but only good ones, Bishiya. As the name indicates, it specializes in Yohohama-style iekei ramen (all iekei shop finish by the 屋 kanji, which reads "-ya"). As it happened, I had tried iekei ramen only once - at nothing less than the founding restaurant of the style, Yoshimuraya, in Yokohama. Since the queue in front of Bishiya was somewhat shorter than in front of the other local celebrities, I decided to give it a try. This was a good idea.
Broth: A thick tonkotshu-shoyu broth, delectable although quite salty (nothing unexpectable when you add shoyu in a tonkotsu broth…). The juice perfectly coated the noodles in a fatty layer. You can add some pepper, which I would recommend - it fits well with the broth.
Noodles: Slightly thicker than the regular tonkotsu noodles, good quality.
Meat: A slice of thin chahsu that falls apart a bit - not too bad, but could be better.
Toppings: Some spinach - not so tasty, but I guess it’s nice to have some vegetable (although that’s more of an excuse). Some kikurage, negi and a slice of nori.
Difficult to compare it with Yoshimuriya, as I tried it already some time ago, but it lived up to the expectations. One could say that it is not surprising, since Yoshimura has put his recipe in open access, but I've heard several ramen experts complaining about the general low quality of iekei ramen across the country. I cannot imagine anyone complaining about this one, though.
More info on ramendb.
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