Jiei

Visitors talking about the ramen at Jiei often mention its thick, silky broth and soft chashu. Some describe the soup as rich but not too heavy, and the chashu as tender enough to fall apart. The generous helping of spring onion has also made an impression. Others call it a Kyoto-style bowl reminiscent of ramen made with chicken or pork bones—a tempting choice when you’re in the mood for a traditional style.

The choice is between a regular ramen, where you can enjoy the balance of broth and spring onion, and chashu ramen, with more of the tender pork. Some diners have found the chashu goes well with both the soup and rice. Choose the chashu ramen to make it the focus, or add rice topped with raw egg to round out the meal. One visitor ordered Chinese-style noodles with egg-topped rice, a combination that suits a lunch with noodles at its heart and a rice dish on the side.

There is counter seating, and the restaurant is described as suitable for solo diners. Jiei serves lunch and, on some days, dinner; it is closed on Mondays.