Blog
Blog Takayama
-
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…
- restaurant
- Spot introduction
- Takayama
-
Fruit Tea Room ver kLar
When I visited Takayama as a child, it was a tourist destination, but apart from the Takayama Festival, there weren’t that many visitors. Now, however, it is constantly teeming with foreign tourists. There are more stylish cafés than ever, but they are often so crowded that you can’t get a seat. Located right next to the Miyagawa Morning Market, ‘Fruit Tea Room ver kLar’ is a hidden gem. The ground floor is a fruit shop, whilst the café is on the first floor, accessed via a staircase inside. Here, you can relax and enjoy some sweet treats whilst gazing out…
- Japanese dessert
- Spot introduction
- Takayama
-
Takayama ramen
In Gifu City, where I’m from, there’s a Chinese ramen shop called Kotengu, which I often visited to round off a night out. This ‘Chinese ramen’ is what is now known as Takayama ramen. Whilst the name ‘Takayama ramen’ is now well established, it used to be called ‘Chinese ramen’. Because the soy sauce base and broth are simmered together in a large pot, the colour is quite dark, but the flavour is light and refreshing, and it goes very well with the thin, curly noodles. Nowadays, Takayama Ramen is as popular as Hida beef. I visited Ramen Fukuchan. It’s…
- Food
- Spot introduction
- Takayama