Begin your ramen pilgrimage at either JR Wakayama Station or Nankai Wakayamashi Station, where your local expert guide will greet you. After a short introduction, share your preferences—whether you crave bold, creamy broth or prefer the sharp edge of shōyu clarity—before heading to your first ramen stop.

At the first shop, settle in for an hour of indulgence. Wakayama Ramen—also known locally as “Chuka Soba”—is typically made with a pork-bone and soy sauce blend, served with straight, fine noodles. It’s divided into two main traditions: the Ide-kei style, featuring a milky, tonkotsu-shōyu soup, and the Shakomae-kei style, a clear, soy-based broth.

In many shops, you’ll notice hard-boiled eggs and hayazushi (a local pressed mackerel sushi) placed on the counter—part of the classic Wakayama custom where guests help themselves and pay for what they take.

Then, move on to your second ramen battleground—another steaming bowl of concentrated umami. Each shop has its own philosophy: some master the deep balance of pork richness and soy sharpness; others preserve the nostalgia of the old “garage-front” stalls where Wakayama Ramen was first born.

Your meal fee is already included, so you can focus solely on flavor and experience. End your tour with your stomach full and your heart warmed—perhaps even humbled by the intensity of Wakayama’s ramen culture.