Honke Daiichi Asahi: Decades of Kyoto’s Shōyu Ramen History in Shinjuku and Jinbōchō

Food and Drink Culture Travel Society Jun 4, 2025

The traditional Kyō-ryōri cuisine of Japan’s ancient capital relies on delicate dashi flavors, but the prefecture’s take on ramen relies instead on a more muscular shōyu broth. Honke Daiichi Asahi, in business in Kyoto since soon after the war, has brought its famed dishes to two locations in Tokyo for ramen fans.

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The Char Siu Men at Honke Daiichi Asahi is based on a 100% tonkotsu pork-bone broth, but still has a surprisingly light aftertaste. The medium-thickness straight noodles have the perfect firmness, and the bowl is perfectly accented by moist, tender char siu pork, crisp bean sprouts, and aromatic Kyoto-grown kujōnegi scallions. It is a bowl that begs to be drained to the last drop.

Address: 1F Tōhō Bldg., 1-13-7 Shinjuku, Shinjuku, Tokyo; 2-48-2 Kanda Jinbōchō, Chiyoda, Tokyo
Official website: https://www.honke-daiichiasahi.com/

Authentic Regional Ramen in Tokyo: The 2025 Guide

Originally a continental import, today ramen is all Japanese. From north to south, the nation boasts countless takes on the noodle dish—but you don’t need to travel the entire country to sample them all. In this series we look at some of the classic regional ramen types that can be eaten in Tokyo. Take a ramen tour without ever leaving the capital!

Kyoto ramen Tokyo cuisine