Hubby spotted Takahashi Ke 髙橋家 on social media and insisted we give it a go. So after a morning session of snowboarding in Hakuba, we trudged over for lunch, hoping a piping hot bowl of ramen would be the perfect reward. Spoiler: the queue had other plans for us.
The Queue at Takahashi Ke: Come Prepared
When we arrived, the shop was already packed and the queue snaked right outside the door. Staff popped out to take our name and group size, then told us to wait. Simple system, but here’s the catch—there’s zero shelter outside.
We stood in the snow for about 30 minutes. Freezing. Hungry. Every minute felt like ten.
If you’re planning to visit during winter, take note:
- Dress warmly—thick jacket, gloves, beanie, the works
- Arrive slightly before or after peak lunch hours
- Don’t come starving, or you’ll regret every minute of the wait
Inside Takahashi Ke: Cosy Vibes by the Window
Eventually a staff member ushered us in. We scored a window seat, which was lovely—warm and toasty inside, snowy scenery outside. Instant mood lifter.
The menu is refreshingly short:
- 3 ramen options: soy sauce, spicy tantan, special miso
- 5 toppings: roast pork, bamboo shoots, seasoned egg, seaweed, egg yolk (bundle them for a discount)
- Sides: gyoza, edamame, rice
Fun tip: the table next to us ordered a big bowl of rice and dumped it into their leftover soup after finishing the noodles. Ramen rice soup finale. Genius.
What We Ordered
Gyoza (6 pieces – ¥1,000)
Handmade, fresh, and lovely. The filling had a proper crunch from the veggies.
Dip in chilli oil then vinegar—so good. Easily a highlight of the meal.
Spicy Tantan Noodle (Regular – ¥1,250)
Apparently the original spicy ramen of Hakuba. The meat sauce is loaded with chilli oil, chilli peppers, Sichuan peppers and black pepper, plus leeks and scallions. Mix it all up with the egg yolk on top.
One bite and I was instantly reminded of Malaysian chilli pan mee. Genuinely spicy—shiok in the cold weather, but not for the faint-hearted. Hubby was sweating buckets. The noodles were thick with a firm bite, and I loved adding fried shallots from the condiment jar for extra texture.
Special Miso Ramen (Regular – ¥1,250)
The stock is made by stir-frying assorted vegetables first, then simmering with red miso. The noodles here are thinner—the more familiar ramen style.
The soup looked thick but tasted lighter than expected. I’ll admit I’m biased—I’m a tonkotsu girl through and through, so this wasn’t my jam. Still, sipping hot miso broth in the snow? Comforting, no doubt.
Is Takahashi Ke Worth the Queue?
Honestly? After 30 minutes shivering outside, I was hoping for a mind-blowing bowl. What we got was decent, not amazing. Good if you’re craving hot ramen in freezing weather, but I wouldn’t queue half an hour for it again.
I’d happily queue for Ichiran any day. Takahashi Ke? Probably not.
That said, Hubby loved it. He’s a certified ramen fanboy, so this ticked all his boxes. Your mileage may vary—especially if you love a spicy kick and don’t mind the wait.
11:30am to 3:00pm
5:00pm to 8:00pm
Closed on Thu & Fri
