Kagari

Kagari’s ramen, made with Kyoto-style dashi and sudachi, is a natural place to start. Diners have said the sudachi comes through clearly, while the bowl remains light yet satisfying. The seasoned-egg version adds an egg to the Kyoto-style broth and sudachi combination, and some reviewers have ordered it. The same ramen is also available cold, an alternative on a hot day or when you feel like something different from a warm bowl.

For a change of pace, try nishin soba, a Kyoto favourite, or udon topped with yuba, the thin skin that forms on soy milk. Nishin soba pairs noodles with herring simmered in a sweet-and-savoury sauce, while yuba takes centre stage in the udon. Choose between the clean, bright flavours of dashi and sudachi or Kyoto-style toppings and noodles, depending on what you feel like eating.

One diner recorded having lunch here after visiting Ninna-ji Temple. Meals can be eaten in the restaurant, and takeaway is also available.