Mendokoro MALTO, Japanese-style ramen noodles store located near Kiyomizu-dera Temple in Kyoto


At Malto, the main store, you
can enjoy miso, Japanese
cuisine, and sake in a
completely private room.


At Malto, the main store, you
can enjoy miso, Japanese
cuisine, and sake in a
completely private room.

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New Kyoto Ramen filled with the taste of Japan, created by Japanese cuisine chef

Mendokoro MALTO, located near Kiyomizu-dera Temple in Kyoto, offers Japanese-style ramen noodles, made by Japanese chefs who pay particular attention to UMAMI (flavour).
The “light yet rich” soup created by cuisine chefs from the head store “MALTO” in Shijo Karasuma is topped with 3 types of carefully selected miso (Kyoto white miso, grated daikon miso, sesame and perilla miso). Please enjoy the “other side of UMAMI” that is created by putting the miso in.

Mendokoro MALTO

the secret of its deliciousness

Our restaurant offers Japanese-style ramen based on chicken broth. Please enjoy a bowl of soup, noodles, chashu pork, miso, and other ingredients carefully selected by Japanese chefs without any compromise.


極上スープ 旨さの秘訣はうま味の相乗効果


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Japanese soup stock uses thick shavings of bonito. After slowly bringing out the UMAMI of the bonito in hot water, chicken carcass and chicken feet are used to bring out the elegant UMAMI.
In addition, by adding shiitake mushrooms, which has a concentrated flavor, we created a superb soup with a synergistic effect of various UMAMI.

生麺 スープとの相性抜群 京都産中細麺


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With a commitment to local production for local consumption, MALTO’s ramen is made with ingredients born in Kyoto. We use medium-fine noodles from a famous noodle factory in Kyoto, which are exquisitely balanced and well mixed with the broth. Please enjoy the smooth texture and chewy firmness of the noodles.

京都ぽーくチャーシュー 京都府特産の銘柄豚柔らかチャーシュー

Kyoto Pork

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For the pork, we use “Kyoto Pork,” a brand of pork that is a specialty of Kyoto Prefecture. The pork is cooked at a low temperature to preserve the UMAMI flavor, and by slowly cooking it, we have created delicious CHASHU with a soft, moist texture.

味噌 和の料理人が厳選 こだわり味噌3種


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When you have finished about half of your ramen, please enjoy “changing the taste” by adding miso carefully selected by the head store “Feliz-MALTO” in Shijo Karasuma, Kyoto. Miso, an ancient Japanese fermented food, is a superfood that is said to have antioxidant and health benefits. We offer 3 types of miso: “Kyoto white miso”, “grated daikon miso”, and “sesame perilla miso”.




It is a relaxed, modern Japanese-style space that is easy for female customers to enter. All 26 seats are table seats, making it an easy space for groups of 4 to 8.


Various payment methods

Multilingual (Japanese, English, Chinese, Korean) Automatic Ticket Machine is available, which accepts various payment methods such as credit cards and smartphone payments.

4言語対応 各種電子決済・スマホ決済


Store Name
Mendokoro Malto
Eizando 2F
2-226 Kiyomizu, Higashiyama Ward, Kyoto Prefecture
11:00~19:00(L.O. 18:30)
11:00~21:30(L.O. 21:00)
18-minute walk from Kiyomizu Gojo Station on the Keihan Main Line

At Malto, the main store, you
can enjoy miso, Japanese
cuisine, and sake in a
completely private room.

read more


About malto

Malto is a sister restaurant of Feliz-Malto, a Japanese restaurant in Shijo-Karasuma, Tokyo.
We offer dishes using fermented foods such as miso and koji with the idea of “making your body healthy in addition to being delicious.
At “Noodle Shop Malto,” we continue this philosophy by offering ramen noodles with a variety of flavors, such as komatsuna (Japanese mustard spinach) seasoned with koji and three types of miso.
The name “Malto” means “koji” in Spanish, and the name of the restaurant reflects this.

The logo of “Mendokoro Malto” was designed by Mr. Eigen Onishi, assistant to the steward of Kiyomizu-dera Temple.

Eigen Onishi: Profile
Eigen Onishi currently serves as an assistant steward at Kiyomizu-Dera Temple, where he is in charge of legal affairs both inside and outside the temple. Along with his daily Buddhist work, he is building an entry point for popular beliefs. He is exploring the possibilities of the temple as an open temple, with the proposition of bridging the gap between tourists and believers.