Nakatsubo

　Takayama ramen is characterised by its light soy sauce broth, made from chicken bones, bonito flakes and vegetables, served with curly noodles. It is what is known as ‘old-fashioned Chinese-style noodles’ for Japanese, and locals refer to it as ‘Chūka soba’ or simply ‘soba’. This is why, if you order ‘soba’, you will be served Chinese-style noodles rather than Japanese buckwheat noodles.

　It was introduced from Tokyo in the early Showa period, and over the years, adjustments have been made—such as simmering the soup and soy sauce together—to ensure it remains warm and comforting even during Takayama’s cold winters.

　My recommendation is Nakatsubo, established in 1964. It has been a favourite with locals for many years, and it is a place where you can feel the warmth of the community; even when I bring foreign visitors here, the locals often strike up a conversation.