19:00 June 30 やっぱ京都で最初の食事はここ以外ないかなー！学生のときはできなかったゴージャスサイドメニュー全種類をつまみに親友と楽しく飲りました！やっぱ名門うますぎ！
Aji no Meimon Head Quarters @ Shichijo Shichihonmatsu. This was probably the best bowl rated by university student Taro Akimoto 20years old 17 years ago. Sticky collagenous chicken soup with no added oils. Enjoyed the same taste, had to be my first bowl to start my ramen memoir journey.
21:00 June 30 二件目もラーメン屋！一風堂系の焦がし味噌ラーメン五行。町家を改築したオサレなお店、接客もいいし参考になりました。美味しかった。温度が半端ない！あっつ！て感じ。
Gogyo @ Shijo Sakuranobanba. Recommended by N san. Not on my memory list, but after reading about it, a good choice for a few drinks and nibbles and a bowl to finish things off. The atmosphere and service standards, high motivation of the staff creating a vivbrant feel, all very good stimulation. They’ve refurbished a Machiya style house probably 300-400 years old to a ramen shop and bar. The burnt miso ramen’s burn tongue temperature, a really interesting one making me want to experiment too!
11:30 July 1本日一発目は渡辺製麺@西院。日本離れたのが8年前なんで魚介豚骨つけ麺を始めて食べた。魚介濃厚豚骨って話だけどデンプンぽいドロドロさは天一系に魚粉いれた感じ？麺はなかなかだけど僕だったらもう少し加水高めてもっともちもちさせるかな。
Watanage Seimen @ Saiin. Have not actually had the chance to try out the Tonkotsu Fish Stock Tsukemen which became main stream several years ago after I left Japan. So this one also not on my memory list but good breakfast to start the day. The soup felt not so thick from Tonkotsu protein and fatness but more from starch driven thickness. Which is not unpleasant but left me still wondering if the real famous shops are also like this. The noodles also could have been a bit more resilient chewiness which I think can be bettered with more moisture during the noodle knedding process. Anyway a decent bowl.
13:00 July 1思い出の一番星。マスターは屋台3年、岡崎で34年。味も素敵な笑顔も全く変わっていませんでした。僕はまだ3年、頑張るぞ！
Ichibanboshi @ Okazaki. From the outside, you can never tell that this coffee shop looking place is a ramen shop if it werent for the tonkotsu aroma reeking the perimeter. I rode my bycicle around the corner and smiled to myself as I knew straigth away from the smell that they were open from down the block. This is the place that i frequented dueing my student days. Probably twice a week. I was able to speak to the master in depth for the first time in 18 years and introduce myself as a fan and that I have followed his path in Brisbane Australia. He was very happy to hear of my story and we shook hands. His stock is tonkotsu predominant and charsiu seasoning as the predominant tare. Topping is 3-4 decent slices of belly and or shoulder charsiu (very very good!), sprouts, shallots, bamboo shoots. I always add some raw egg. He has been keeping his style for 3 years as mobile yatai and 34 years at the current location. He mentioned there are so many restaurants in Kyoto but still there was a need for a different taste and went for a distinct tonkotsu predominant ramen compared with the other shops that used chicken mainly. Compare to his 37 years, I am still not even born. Gambaro!
14:00 July 1 Tenkaippin Head Quarters @ Kitashirakawa. (just as a spiritual pilgrimage, no eating).
Other shots. Lost track of time exploring and testing my memory and wasn’t able to score my fifth bowl of ramen.
Nishiki Markets and me sampling some ayu and hamo.
Doshisha Uni, Otani Uni.
Nanzenji Temple and Biwako Sosui.
A shot of my super fast ride of the day ($5 for the day and quicker than car or train!).
Farewell Japan till next time!