It has always been said that "Kyoto food is bland," but in reality we also have our own brand of culinary richness. We achieved it by combining dashi cooked and extracted from domestic pork bones grown directly in Japan, and pure soy sauce made by long-established soy sauce brewers in the Fushimi district. Our pork bone soup is not just the turbid plain water soup (báitãng) representative of Hakata. Here at Daiichi Asahi, we make a point of collecting the pure water soup (qĩngtãng) in the moment before the soup turns white and muddy, because that is when the savory umami, the fifth flavor embodying deliciousness in Japanese cooking philosophy, is the most apparent.

If we use the soup before it turns astringent and has unpleasant smells, we do not need to use garlic or vegetables to drown that smell out, thus allowing us to make a soup with just pork bones. The little drops of oil covering the soup's surface are the life of the ramen, as they are the most undeniable proof of its freshly-made deliciousness.

We bring to you, completely free of charge, not only the firmness of the noodles, but also the fatty yet easily digestible soup, a soy sauce both thick and thin in texture, the best lean and white meat slices of fried pork, and more than enough onion and bean sprouts to accompany them all. We understand that 650 yen is a bit steep, so please make yourself at home and enjoy our ramen. We are always aiming to make the most luxurious ramen possible for your enjoyment.