Takayama ramen
高山ラーメンNoodle
Takayama ramen is thin curly noodles in a clear soy broth, and the local habit is to boil the soy base in the pot with the stock.
Most ramen shops put the seasoning base, the kaeshi, in each bowl and pour the stock over it. Takayama's city guide says the shops here boil the base and the stock together, which gives a clear, rounded soy broth over thin curly noodles. Locals call it chuka soba, and each shop has its own taste.
Masago Soba began as a street stall in 1938, and the tourism office calls it the origin of the style; it still serves only chuka soba in three sizes and rice. Tsuzumi Soba has made it since 1956. Menya Shirakawa simmers bonito, chicken bones and vegetables for 10 hours and opens again late at night.
Quick answers about Takayama ramenよくある質問
What is different about Takayama ramen?
Takayama shops boil the soy seasoning base together with the stock, where most ramen shops mix the base into each bowl. The result is a clear soy broth with thin curly noodles, which locals call chuka soba.
How do you order Takayama ramen?
Ask for chuka soba. Masago Soba sells it in large, regular and small, and several shops close early when the soup sells out, so go at lunch.
When is Takayama ramen in season?
Takayama ramen: All year.
Where can you eat Takayama ramen in Japan?
Places we list for Takayama ramen include Jingoro Ramen Honten, Kikyoya, Masago Soba, Menya Shirakawa, Tsuzumi Soba.