Ginjo Ramen Kubota in Kyoto 吟醸らーめん久保田 本店

In Kyoto, we checked in at popular Ginjo Ramen Kubota.

They weren't opened for evening service yet when we arrived. Buddy who is a visit-Japan veteran quickly got in line. Good move, as a long queue quickly formed up, standing in a cold December Kyoto backstreet evening at low single digit °C temperature.

As usual in Japan, go inside to make your orders and pay (cash only here), then step back outside to wait for available seat(s).

Elbow to elbow bar seating inside the ten-seater which is typical of informal Japanese eateries. I like it as it means I always get front row views of the action in the kitchen - watching people preparing food is something I enjoy ever since my mum left little me at the market while she went shopping (it was safe to do that in 1960s Singapore).

I like this picture - it shows what goes into Ginjo Ramen's broth. I can't make out everything but there's pork, chicken, fish, shrimp, various vegetables, etc.

More hints on ingredients.

I ordered the simple shoyu (soy sauce) ramen as I wanted to experience a lighter broth (instead of my usual heavy tonkatsu broth).

Anyway, Ginjo Ramen only has shoyu, miso and tsukemen ramen (i.e. no tonkatsu).

I got what I wished for.

It's a brownish, light broth but no sloth on robust umami savoury flavours from shoyu and pork, chicken, fish, shrimp, etc. Doesn't have the flavour range and weight of tonkatsu broth but just nice for those who prefer a lighter, simpler but flavourful soup. I am at that stage now 🧓 (i.e. old liao).

The ramen noodles, thicker and heavier than our wanton mee noodles, were done soft al dente. This doneness seems to be the default unless we specify that we want them firmer or softer.

The broth clung to the strands of noodles, giving it slurpiness and umami savoury flavour.

Oooh..... that small token piece of chasiu was the best thing in this bowl for me. It had a kind of tender crunch and a fresh porcine flavour with gently savoury overlay from soaking in the broth.

It was memorable and I kept thinking of going back for it, even now.

There were also thin slivers of aromatic scallion and stalks of dried bamboo shoot which added their flavours, smells and textures to the bowl.