Kyoto Wamen Yukichi Honpo — Restaurant in Kyoto

We came to this restaurant with high expectations, and I must say it exceeded them in every way. This is hands down the best ramen we’ve ever had, no matter where in the world.

The place is small and intimate, with a beautifully curated, clean space that truly reflects traditional Japanese style.

When we arrived, they mentioned there would be a wait, but after just a few minutes, they seated us. The staff’s kindness was remarkable, balancing attentiveness with a refined, perfectly timed sense of humor.

We ordered a premium "wamen" and a regular "wamen" (their unique version of ramen with Wagyu beef). The portions were spot-on, both in terms of noodles and meat. The noodles were the perfect size, cooked to perfection. The broth was ABSOLUTELY INCREDIBLE—rich, flavorful, and beyond delicious, with the truffle adding a heavenly touch that elevated the entire experience. It infused the dish with an exceptional depth of flavor, truly hitting all the right notes.

The Wagyu was expertly cooked right in front of us and served with care, alongside salt and a fresh sauce that perfectly complemented the beef. The presentation of the dish was elegant and minimalist, yet still gave off that wonderful sense of abundance and homemade authenticity.

Every detail left us impressed. This restaurant truly deserves a visit, and then some.

I told the staff—who, by the way, only opened eight days ago—that I have no doubt they’ll have a bright future filled with success.

You’ve helped two Italians forget all about missing Italian food while...

“Of Yukichi’s Broth and Folly” A Rhapsody on the Brothful Absurd

O hark! What jest in broth’s disguise doth lie, Where naught but humble noodle seeks to ply The trade of warmth and comfort, hearth and bowl, Yet priced as though 'twere nectar for the soul.

At Yukichi’s Honpo, thence named with pride, A noble sage whose visage once did bide Upon the noble yen—ten thousand fold! A name of worth, now pawn’d for gleaming gold.

Lo! Three thousand and five hundred coins of kin, For but a single bowl to sup within? What madness grips this land once frugal-born, Where ramen’s humble cost was aye forlorn To climb beyond a thousand—barely so— Yet now ascends where only tourists go?

Aye, 'tis no broth for common folk to sip, But rather crafted for the gaijin trip— The pilgrim rich, whose coin purses do swell, To whom the vendors murmur, “All is well.”

Two souls who dare to dine and drink therein, Their total fare shall breach the sacred skin Of Yukichi’s note—one whole they must expend, For what? A ladle’s pride, a merchant’s trend?

What comedy! What tragedy of taste! To spend a king’s own purse on flour’d paste! This tale wouldst make the Bard himself proclaim: “Thou dost jest, good sir—no soup deserves such fame!”

So let the bowl be brimm’d with mirth, not scorn, And may the common folk ne’er feel forlorn. Yet we, who dwell where sense and soy unite, Shall pass thee by, O Honpo,...

If a shop wants to position themselves as a place to have premium wagyu steak, they should at least know how to prepare and serve wagyu steak. I ordered a ramen bowl with 100g (4oz) of meat for USD 35 and added another 100g for the same price. I initially got 4 tiny end pieces of meat with my ramen. I was told the rest would come right away. What did arrive was some overcooked (as in well done) steak that I rejected. Those pieces ended up in the rice bowl that my partner ordered. (You sit at the counter and can watch) Apparently they then ran out of fresh meat and had to ‘emergency’ defrost some vacuumed bits in the pasta water. Chef threw it on the grill after like a minute and tried to cut it into small pieces to cook on the hot plate. What he did was tear the steak into tiny pieces as it was still too hard (as in frozen solid) Once the meat was served it was again cooked well done, whilst still being cold inside. Quite an achievement. This place is 100% catering to tourists. Nothing wrong with that, but do take some pride in what you are doing. Wr have been in Japan for a week now and this was the worst meal we had. I know I sound spoilt and picky, which to be fair I am. But - I can make better ramen and cook a steak way way better than what was served. I accept the challenge, should...