Gifu

While its headquarters and origins are in Ichinomiya City, Aichi Prefecture, this dish gained popularity in Gifu. Today, the chain restaurant “Gifu Tantanmen” has numerous locations in Aichi and Gifu. The signature dish features a tonkotsu-based soup topped with stir-fried vegetables and pork, offering an addictive flavor. You can choose from about 12 types of toppings, including unique options like kale juice and protein powder. Personally, I recommend the kale juice topping!

（Sakiyama）

Lines form late into the night! My personal recommendation is the butter topping!

（Teo）

The combination of the savory vegetables and salty soup is irresistible.

（KawausoX）

Despite being called “tantanmen,” it has a bold, garlicky punch. Don’t forget the free pickled bean sprouts!

（Maru）

This Chinese-style ramen is a specialty of Hida Takayama. It’s a traditional soy sauce ramen with wavy noodles, scallions, and bamboo shoots as basic toppings. Recently, individual restaurants have been introducing unique twists, making it fun to compare flavors. Famous establishments include “Menya Shirakawa” and “Mame Tengu.”

（Nishiko）

This is a classic, light soy sauce ramen. Even on weekdays, some places have lines before they open. My recommendations are “Menya Shirakawa” and “Miyagawa Chuka Soba.”

（Eimi）

Delicious whether enjoyed in a restaurant or bought at a supermarket! It’s light and easy to eat.

（Nya）

It’s a simple soy sauce base with a refreshing taste.

（Aoi）

I recommend “Jingoro Ramen.”

（Iwachan）

Although now called “Takayama Ramen,” its proper name is “Chuka Soba.” The signs say “Chuka Soba,” and the menus say “Chuka Soba.” No matter what anyone says, it’s “Chuka Soba.” The soy-based soup, enhanced with dashi, pairs perfectly with the thin, wavy noodles, scallions, char siu, and bamboo shoots.
There are many shops, but locals each have their favorites. Mine are “Masago Soba,” located downtown, and “Kunugi Soba,” which I can walk to from home. “Masago Soba” has a stronger soy sauce flavor, while “Kunugi Soba” offers a lighter soy-based soup. Both are my soul food.

（Ayapon）

Hiyashi Tanuki from “Sarashina.” With plenty of wasabi, sweetly simmered fried tofu, tempura crumbs, a touch of sauce, and all mixed together, it’s a dish to devour.

（Enue）

The Hiyashi Tanuki at “Sarashina” is the ultimate, irresistible dish that you’ll crave year-round.

（sor）

A summer tradition (though it’s also available in winter).

（Hitomi）

The cold korokake udon at “Shinanoya” is truly surprising. The noodles are boiled for an hour but still retain their firmness. The surface is fluffy. The shop itself has a nostalgic atmosphere, and every time I visit Gifu, I think, “I want to eat this!”

（zuzuu）

The korokake udon at “Sunaha” and “Shinanoya” is delicious. Cold broth is poured over the noodles, and adding egg yolk and plenty of wasabi makes it even better. It’s even more delicious with shrimp tempura.

（Jan Ruisu）

“Betocon” stands for “Best Condition.” It features garlic chives, bean sprouts, a small amount of pork, and lots of garlic (10 cloves served whole). The ramen is available in soy sauce, miso, and other flavors, all spiced with plenty of chili. Though it originated in Aichi, it’s a staple in Gifu and has a Shizuoka variation as well. I recommend the unadulterated Gifu style.

（Chirubo）

I’m from Gifu City, and “Betocon Ramen” has been famous for decades. It features several cloves of fried garlic, and the smell lingers well into the next day.

（Yuushadashi）

This dish has been around for nearly a century, originating in the early Showa era. I think this is Gifu’s original B-grade gourmet. It’s a classic Chinese-style ramen topped with a big piece of tempura. Some places have it on the menu, while others offer it as a secret item.

（Goto）

This soba, found in Seki City, Gifu Prefecture, is associated with Enku, a historical figure linked to Gifu. I’ve never seen anything like it elsewhere. It was created based on the concept, “What if Enku made soba?”

（Riko）