Kyoto Ramen — Tonkotsu-Shoyu Hybrid Style

Kyoto ramen (京都ラーメン) blends tonkotsu (pork bone) and shoyu (soy sauce) into a rich, dark broth that's less heavy than Hakata tonkotsu but more robust than Tokyo shoyu. The noodles are medium-thick and slightly chewy. Toppings typically include chashu (pork slices), green onions, bamboo shoots, and sometimes a raw egg.

The style developed in Kyoto's university districts catering to students seeking affordable, filling meals. Famous shops cluster around Kyoto University and in the Ichijoji neighborhood, which hosts Kyoto's highest concentration of ramen-ya.