Gogyo Ramen

As one of Kyoto's ramen landmarks, don't fret if you get to Gogyo and see a line of people waiting for a table. Any ramen place worth going to in Japan has a line and the good thing is that turnovers are fast. The lines always move along quickly as people go in, slurp up their noodles, and are on their way. If you are really hungry, Nishiki Market is just steps away to get a snack while waiting. Gogyo not like a typical old school ramen shop but instead has a contemporary Japanese decor which is indeed interesting since everything about Kyoto is heritage and traditional. Don't let the contemporary design detract you from it's really, really good ramen though.

What makes Gogyo special is their well known signature kogashi (burnt ramen) that is prepared with lard flambeed in 300 degrees Celcius. The result from this genius method is a very dark colored and deeply flavored ramen broth, complete with hints of charred flavors. Naturally, the broth is very hot in temperature when served so be careful as you take your first spoonful of broth. The broth base comes with the option of either shoyu (Japanese soy sauce) or miso. At Gogyo, thin strand noodles are used and the chashu (pork slices) are very tender.

Aside from their signature kogashi (burnt ramen), Gogyo also shines in their yuzu-flavored gyozas which turn out to be the best gyozas we have had. The dumplings are pan-fried to a perfect crisp on the skin that is already so delicate and thin. Dumplings are often judged by the thickness of their skin (high quality dumplings have a thin wrapper skin so that the focus is on the filling) and Gogyo has gotten their yuzu-flavored gyoza completely right. We dab some wasabi onto the gyoza, dip the dumpling into some soy sauce, and then easily bite into it through it's delicate skin.

Karaage (Japanese fried chicken) can be ordered on the side with a bowl of rice. These crisp-at-every-bite and very flavorful pieces of fried chicken complete the meal experience at Gogyo.



--
Gogyo Ramen
452 Jumonji-cho
Kyoto


Note: Very little English is spoken at Gogyo but an English menu is available. 

Nishiki Market

Nicknamed Kyoto's Kitchen, Nishiki Market has been in business for about 400 years old. Along this narrow lane that spans 5 blocks is where Kyoto food specialties and snacks can be found. This place is not just meant for tourists; locals shop here too and the market is especially busy on days leading up to the New Year as the Japanese complete their last minute shopping to prepare for the holiday feast. Nishiki Market sets an example of how one can learn about a culture through their food.

Some standout/popular shops include, but are not limited to:

Uchida
Specializes in tsukemono (Japanese pickles) and the largest pickle shop in the market. The pickles are displayed on large barrels and among the myriad of pickle varieties are eggplant, mustard green, radish, lotus root, and cucumber. Uchida pickles the vegetables using several methods including using nuka (rice bran), salt, shoyu (Japanese soy sauce), or kombu (kelp). Vegetables that are pickled in nuka can be seen buried in rice bran in the barrel.

Yamasho
A pretty selection of ready-to-eat seafood items with the most popular being the komochi ika (squid head stuffed with its own eggs).

Mochitsukiya
A mochi shop that makes their rice cakes fresh several times a day. The mochi is made near the entrance of the shop so shoppers can catch a glimpse of the staff using a large wooden hammer to pound the mochi. Mochitsukiya has a sit-down restaurant at the back where the menu consists of different preparations of mochi such as grilled savory mochi with udon noodle soup, bubuzuke (hot tea poured over rice), and mochi with matcha (green tea) ice-cream for dessert.

Konnamonja
The absolute best tonyu (soy milk doughtnuts) are made here. Yes, really. Having just come from a full lunch at Mochitsukiya (see above), we have no difficulty in finishing up the bag of 10-piece mini doughnuts especially when they are fresh and hot, soft and fluffy. Step out of the narrow lane of Nishiki Market, walk over to the side of the shop, and buy the freshly made ones that are just coming out of the fryer instead of the doughnuts that are already packed and on display at the front.

Note: Eating and walking at the same time are not considered polite in Japanese etiquette. If you buy something to eat or munch, stand aside or outside the shop and finish your food before continuing your walk. Some shops may have a small table with a couple of chairs that you can use.