Takabashi Bivi Nijo Ten

BiVi Nijo, just a short walk from the station! "Daichu Asahi," born in Kyoto 50 years ago, is now synonymous with Kyoto ramen. We officially carry on its cooking methods. Our soup is a clear broth (Chintan) made by simmering pork bones in three large pots. The soy sauce and char siu are made using unique methods passed down from "Daichu Asahi."

The noodles are straight and fragrant, made from carefully selected wheat that we source with a focus on salt and water. You can customize the firmness of the noodles, the richness of the soup, and the strength of the soy sauce.

Choose between lean or fatty char siu, and enjoy generous portions of green onions and bean sprouts, all served for free. Please feel free to let us know your preferences!