Chinese Noodles ROKU is a Michelin-recommended Kyoto ramen shop that offers a unique take on ramen.
With its elegant flavors and careful attention to ingredients, ROKU has earned a reputation as one of the top ramen destinations in Kyoto.
Chinese Noodles ROKU - The Signature Ramen
ROKU’s menu offers a variety of ramen options, but the true standout is its Shoyu Ramen. The soup is elevated by a fragrant, aged soy sauce that is slightly sweet and tangy.
While subdued enough to let the other flavors shine, this soy sauce base provides a nuanced backbone to the broth. The soup itself is an intricate blend of chicken, pork, duck, venison, and vegetables.
Elegant yet bold, the soup delivers a meaty richness from the chicken, pork, and duck, balanced by a modern twist with the addition of porcini mushroom paste. For an extra layer of indulgence, truffle oil is available as an add-on. It enhances the bowl without overpowering it—but honestly, it’s not essential.
The medium-thick noodles pair well with the soup and the toppings are intentionally straightforward, featuring old-school chashu pork slices that let the soup take center stage. In the end, it’s the soup that steals the show.
The Heavier Sidekick
If you’re in the mood for something heartier, ROKU’s Tori Paitan is what you should order. This style of rich chicken ramen is crafted by boiling chicken bones for hours upon hours to create a creamy, full-bodied broth.
Soy sauce again plays a key role. The soup flavor can perhaps best be described as one powerful note, with velvety chicken flavors taking center stage.
To add a spark of complexity, sansho (numbing pepper) is incorporated into the soup. These subtle bursts of heat and tingling sensations help break up the broth’s richness. Among the toppings, bean sprouts contribute a welcome crunch, adding texture to the otherwise creamy experience.
In summary, this ramen is less nuanced than the delicate shoyu, but it delivers pure comfort for anyone craving a richer, more indulgent bowl.
Deconstructed Ramen Delight
ROKU also offers a dipping ramen (tsukesoba) that’s well worth sampling. The soup starts with the same rich chicken broth but is infused with seafood elements for added depth.
This combination creates a layered flavor profile, further enhanced by bonito fish flakes sprinkled atop the noodles, which amplify the briny, oceanic notes.
The soup is bold and potent on its own, but its intensity softens when paired with the thick, chewy noodles. The toppings, like the bonito flakes, are neatly arranged on top of the cold noodles, adding to the visual appeal while complementing the dish’s flavors.
Served chilled, the noodles and toppings create a refreshing contrast to the warm dipping broth. If you’re a fan of complex seafood flavors, this bowl is sure to satisfy.
A Trio of Ramen Masterpieces at ROKU
Chinese Noodles ROKU in Kyoto offers a trio of standout ramen options, each with its own unique appeal. Their Shoyu Ramen is the star, featuring an elegant yet bold broth crafted from chicken, pork, duck, venison, and vegetables, balanced by aged soy sauce and a modern porcini mushroom twist.
For those seeking something richer, the Tori Paitan delivers creamy comfort with velvety chicken flavors, accented by sansho numbing pepper and crunchy bean sprouts.
Finally, their Tsukesoba (dipping ramen) combines the richness of their chicken broth with seafood-infused layers, creating a complex and briny experience that pairs nicely with thick, chilled noodles and bonito flakes. Each bowl offers a distinct culinary journey, ensuring there’s something for every ramen lover!
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