Chinese noodle Specialty, Ide Shoten

Wakayama ramen has a long history since before World War II and has become soul food for the local people. The bowl of rich pork bone soup flavored with soy sauce, the chewy, skinny, straight noodles, and the colorful fish kamaboko (fish cake) is one of the local ramens known throughout Japan.

Within the prefecture, there are many ramen restaurants. Of those, this shop is said to be the originator of “Ide Style”, the root of Wakayama ramen. Since the beginning in 1953, the founder and the 2nd owner kept tweaking the dish to come up with the current taste. The succeeding owners have faithfully preserved it, and customers stand in line to this day to have that taste.

Of many tips they obsess, the soup is by far what they spend time for. They stick to their unique procedures while cooking pork bones until the gelatin melts out and emulsifies. It is rich and smooth, yet there is no sticky after-taste, which other restaurants cannot copy.

The main menu is four kinds of Chinese noodles in different sizes (750 yen and up). You can add a topping of flavored egg (100 yen). They have a side menu of quick sushi topped with vinegared mackerel (150 yen) that goes really well with ramen.