Ramen Jiro Kyoto

1Before Entering

A street-level shop, a 1-minute walk (36m) from Eizan Electric Railway Eizan Main Line "Ichijoji Station". The front of the building is exit-only; the entrance is at the back of the narrow alley on the left (this is often the most confusing point for first-time visitors). Open Mon, Tue, Thu, Fri 11:00-14:00 / 18:00-21:30; Sat 11:00-14:30 / 17:30-21:30; Sun 11:00-14:30 / 17:30-20:30. Closed Wednesdays (may have irregular closures). Operating status may be announced on the official X account on the day; checking beforehand is recommended. On holiday afternoons, queues of 14-20 people are common, sometimes waiting for 3 "lots" (1 lot = 6 people). Weekday lunch/early evening, and after 7 PM on weekends are relatively less crowded. 2. Purchasing Meal Tickets & Ordering It's a "pre-purchase" system where you buy meal tickets first from the vending machine outside the shop. For the signature "Ramen", you can choose noodle portions in 4 stages: Half / Regular (1150 yen) / Medium (same price as Regular) / Omori (large size). Other items like raw egg (100 yen), Kujo green onions (Kyoto branch exclusive), seasonal limited menus (e.g., Kyogokumon, Fujikawa Gyushi Mazesoba), and side pork (400 yen) are also available from the vending machine. English/picture indications are not available, so prior confirmation is recommended. Take your meal ticket and proceed to the waiting line inside the building via the entrance (at the back of the alley on the left side of the building). Payment is cash only; cards, e-money, and QR payments are not accepted. 3. Seating & Receiving Your Order There are only 12 counter seats. Wait to be guided by staff to an empty seat, then place your meal ticket on the wall in front of you (note: not on the table in front of you). Self-serve water and a ladle (renge) are available; take them to your seat. When a staff member asks "Ninniku?", tell them your Jiro-style "call": combine the amounts of "yasai (vegetables)", "ninniku (garlic)", "abura (back fat)", and "karame (more sauce)" using "mashi (more) / sukuname (less) / futsu (regular)". For a first-time visitor, "ninniku sukuname (less garlic), yasai (vegetables), abura (back fat)" offers a good balance. If adding Kujo green onions, state this during the "call". Even the regular noodle portion is over 300g of thick noodles, plus two large slices of pork chashu (one slice is more than double the size of those in other shops), making for an overwhelming volume. 4. Other Table condiments include vinegar, chili oil, and pepper (kuro-ichimi, black chili pepper). Adding chili oil or pepper midway through can offer an enjoyable change in flavor. After finishing, it's customary to place all bowls, trays, and glasses onto the wall in front of you and wipe your space with a duster. The exit is at the front when viewed from outside, and the inside is one-way. There is no space for luggage, so light attire is recommended; hangers are available.