Masago Soba — Restaurant in Takayama

Do you know the three basic ramen bases? "Tare" in Japanese, salt, miso or soy-sauce make up the rich base to which the broth is added. Add pork bone broth to a salt-based tare and you get a creamy tonkotsu, popularised overseas by the likes of Ichiran. For many visitors, this is where their journey begins. But to stay here is to miss out on the subtle taste of salt ramen, or the rich deepness of miso.

The one that I could never find excitement in was soy. I know its taste already - I don't need someone to dilute it with water. Maybe it was down to a lack of exposure, and I was finally shepherded into it after an exhausting car journey that ended in Takayama. Takayama's speciality is of course soy-sauce ramen, and as we entered the store the menu proudly exclaimed my choices: normal, large or small.

In truth, this excited me. Fear not the one who knows 1000 kicks and all that. The bowl arrived in front of me and its presentation was pure. The broth was clear and dark, and the toppings were bold. Beauty in simplicity. As is customary, I went in first with my spoon. The broth was clean, but complex, ending in a deep, almost burnt flavour. Addictive. The noodles were thin and I packed them into my mouth, ignoring the heated assault on my tongue. A single piece of fatty pork ended the duel and I finished satisfied, my body cleansed. But with a bowl half full of broth I couldn't withdraw, the urge was too strong. Before long, the blue embellishment at the bottom revealed itself, showing me that I had truly delighted in the one broth I thought lacked flavour, delivered to me in a single,...

As others said, here's where I had the best ramen in Japan in my short trip. It's the simplicity of the ramen ingredients and yet the richness of taste, a beautifully balanced yet deeply flavourful soy ramen. I had very little cash so could only get the small portion, which was perfect. It's a simple joint, family business, you feel like you're inside the...

先日、「真砂 長久手店」で真砂った。ここは名古屋にある「真砂」さんの修業先でもあり、「高山中華そば」の源流と言われる「まさご」さん。高山を通過する用事があったので、せっかくならばと、元祖「まさご」でまさごる。

昭和13年、屋台から始まったと言う「まさご」さんは観光客で埋め尽くされる通りからは少し外れ、割と静かな場所にあります。

駐車場も付近にあるし、満車でも近くにコインパもありました。

以前に火事に見舞われた店舗はリニューアルを経て綺麗ですが、とてもこじんまりとしています。

カウンター、小上がり、テーブルと並んでいます。

ランチタイムを少し外しましたが、まだお客様は続々と来店します。ちょうど良いタイミングでテーブル席へ着席できました。

メニューは至ってシンプル。

中華そば 700円 中華そば大盛 900円 ライス 150円 ビール 600円

以上となります。 潔くて気持ち良い。

とりあえずビールをお願いし、お後は「大盛」と「ライス」。

生玉子は置いていないとのこと。 あの玉子かけご飯に真砂のスープを入れる魅惑のスタイルは名古屋オリジナルのようです。

ビールは瓶ビール。 アテに焼豚の切り落としが付いてきます。この焼豚には胡椒がかかり、どことなくビーフジャーキーに似た味わいで、ビールによく合う！美味しい！

大将は「飛騨高山...