01 / ABOUT THE PLACE
About this place
One bowl has drawn praise for its memorable shrimp flavour; another is miso ramen topped with chicken zangi. On the 10 floor of Kyoto Station Building, Kyoto Ramen Koji lets you choose among regional ramen styles from different shops. Menya Kotetsu lists shrimp miso ramen, with options including a seasoned egg or chicken zangi. One diner enjoyed the shrimp-flavoured broth and found that it went well with the noodles.
The same shop’s Sapporo aged miso ramen can also come with chicken zangi, a seasoned egg or pork-belly zangi, giving you several ways to vary the toppings while keeping miso at the centre. A diner who tried the chicken zangi topping recalled that the broth had a robust flavour. For something lighter, there is Kin no Shio, a salt ramen with Japanese-style dashi.
You can also switch shops and head for Hakata tonkotsu. One diner said that the bowl at Ganso Hakata Daruma stood out for its back-fat-rich broth and springy, thin noodles, making it an interesting choice for anyone guided by noodle texture. Here, choosing another bowl to compare is part of the appeal.
