Just a short walk from Okayama Station, I visited Yamafuji, a well-known spot for Okayama-style ramen.
I ordered the Negi Chuka Soba — a soy-sauce-based ramen topped with a generous helping of chopped green onions.
🍜 But what makes Okayama ramen unique?
Okayama-style ramen is typically made with a shoyu (soy sauce) broth, but unlike the clean, sharp soy broths found in Tokyo, Okayama’s version tends to be richer, deeper, and slightly murky, often using pork and chicken stock as a base. The noodles are usually medium-thick and straight, creating a satisfying chew.
The bowl at Yamafuji had just the right balance of savory broth, aromatic scallions, and well-textured noodles — nothing too fancy, but deeply comforting and incredibly satisfying.
If you’re passing through Okayama and want a taste of something local, this is a great place to stop by.
📍 5-13 Honmachi, Kita Ward, Okayama City, Okayama 700-0901
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