Nabura

Located a short walk from Kitano Tenmangu Shrine, Kamishichiken, and Kitano Hakubaicho in Kyoto, just south of Imadegawa Nanamatsu, this specialty shop operates in a tranquil setting: a renovated traditional Kyoto townhouse (Kyomachiya) with a small courtyard garden (tsuboniwa). It is a purveyor of completely additive-free ramen (mutenka ramen), where the broth (dashi) is crafted solely from mackerel (saba) and kombu (kelp). The owner, with 35 years of experience as a Japanese cuisine chef, creates a unique bowl renowned for using no animal products, fish powder (gyofun), or chemical seasonings whatsoever, relying entirely on the umami of mackerel and kombu. The signature "Ramen" (940 yen) appears to have a thick, rich seafood broth, yet its texture is surprisingly light on the palate. The flavors of mackerel and kombu dashi unfold in layers, offering deep satisfaction despite its modest salt content. The most distinctive feature is the signature topping, "Saba no Tatsuta-age" (deep-fried mackerel). It majestically replaces traditional braised pork belly (chashu) in the bowl, offering a two-stage enjoyment: crispy on the outside, and then delightfully tender when soaked in the soup. The noodles, flat whole-wheat noodles from Menya Teigaku, have a high water content and a chewy texture that beautifully absorbs the soup. Among the table condiments — sansho (Japanese pepper), spicy miso, garlic, and pepper — sansho is an exceptional match; adding it transforms the flavor into an elegant, hitsumabushi-like taste. Beyond the signature ramen, there's a wide selection including tsukemen (dipping noodles), karamiso ramen (spicy miso ramen), and side dishes like chicken karaage (fried chicken), saba hogushi gohan (flaked mackerel rice), and the Nabura Set (2 karaage + rice). A popular finishing touch is the zosui-style (rice porridge) addition, where white rice is added to the leftover soup. With its low-salt, additive-free, and body-friendly design, it enjoys broad support from female customers and seniors alike.