While strolling around the Karasuma area, I felt a bit peckish and chilly, so I craved something warm and comforting. A quick Google search led me to Wajo ryomen SUGARI(和醸良麺 すがり), a highly-rated ramen shop nearby.
It was around 2 p.m., and I assumed there wouldn’t be much of a line. To my surprise, four people were already waiting in front of the entrance. From the outside, it’s hard to tell what lies within the unassuming facade of this traditional Kyoto-style house. Here’s what the entrance looks like:
As soon as I opened the door, I found there was long narrow alley and there was about 10 people waiting (I took this photo when I got out of the shop. So, no one was there). It was already past 2 p.m. !
Upon stepping through the door, I discovered a long, narrow alley inside, with about 10 more people waiting. (I took this photo when I left the shop, so no one was there.) Even at 2 p.m., it was surprisingly busy!
And the waiting time was not the end. There’s courtyarda ahead.
And about four chairs for waiting were in the shop. After all, I waited over 1 hour. If I knew I have to wait such a long time, I would have gone another shop. But I realized it’s worth waiting after eating their tsukemen.
After waiting for over an hour—longer than I anticipated—I was finally seated. Though the wait was frustrating, the experience proved it was worth it. Here’s what to expect inside: the queue winds through a courtyard, and the shop provides a few chairs for those waiting. A ticket vending machine stands near the door, offering options for ramen, tsukemen, and curry tsukemen. The machine is user-friendly, with English instructions.
The shop has counter seating only, but the interior is cozy with a nice atmosphere. While I originally intended to order ramen, my research during the wait revealed their specialty: motsu tsukemen (pork giblet tsukemen). It looked irresistible in photos, so I decided to try the 1.5 portion with an ajitama (seasoned egg).
When I handed my ticket to the staff, I was asked to choose between two types of noodles: regular or yuzu-flavored. Since it was my first visit, I opted for the regular noodles. These whole wheat noodles had a pleasantly chewy texture, and the soup—made with chicken and seafood broth—was rich and creamy without being overly greasy. It clung perfectly to the noodles, creating an absolutely delicious combination.
What sets this tsukemen apart is that the soup stays warm throughout the meal, served in a Staub pot. This is a game-changer for someone like me, who usually avoids tsukemen because the soup cools too quickly.
The pork giblets were tender and flavorful, adding depth to the dish. After finishing the noodles, the staff poured additional soup into my pot, allowing me to savor every last drop. The condiments on the table, like pepper, added a refreshing kick, but the soup was so good on its own that I didn’t feel the need for extras. I couldn’t help but wish I had rice to mix into the leftover soup—it would have made a fantastic risotto!
Wajo Ryomen Sugari’s tsukemen has become my favorite, and I’ll definitely be back to enjoy it again.
About
Name Wajo Ryomen Sugari (和醸良麺すがり)
Open Lunch, Dinner
Reservation Unavailable
Credit card Unavailable
URL Website
Google Map
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