北海道ラーメン屋４選！地元民も通い詰める至極の北海道ラーメン丨Japan Hokkaido Ramen

北海道ラーメン屋４選！地元民も通い詰める至極の北海道ラーメン丨Japan Hokkaido Ramen

Hokkaido Sapporo City Nishi Ward Hachiken 6-jo Higashi
7-minute walk from JR Hachiken Station Established in 1930
Ramen Shidai-me Ichimaru Preserving the traditions and techniques passed down from the first generation
A ramen shop that never compromises on its signature flavors 9:04
Preparation begins Clean kitchen Interior with the warmth of wood President NISHIDA, Kenko The soup was prepared yesterday
and is currently simmering It takes three days This is the second day. This is the finished broth. Pork bone and chicken bone, right? The main one we use is Store manager Kazuhiro Kijima Sharpening the knife Hokkaido-grown long green onions Cutting the green onions Chashu (pork belly) Cut the chashu
into dice-shaped pieces This is the chashu for the fried rice Prepare the ginger. This is the ginger that’s already been seasoned and adjusted. Seasoned in a Chinese style.
It pairs exceptionally well with miso ramen. Is ginger ramen
common in Hokkaido? Adding ginger It’s a common tendency, yes. Like our miso ramen, for example
It always has ginger on top Places like ours that pile on the ginger like that
I don’t think you find many For this “Ultimate Ginger” version, we pile on a whole lot of ginger. Mix it all together and eat it. Experienced people can dissolve it from the start and eat it that way. The first person to eat it
will dissolve it little by little while adjusting it. Ultimately, we melt it all
to get it just right. I think it’s better
to have it all melted. Staff) So the company was founded quite a long time ago.
President) Yes, it is old. Since 1930. We started out with a food stall. Then we got a store
and passed it down to the second and third generations Now it’s the fourth generation. The customer base is really broad. Families with children
From small children To elderly neighbors It’s quite diverse. It depends on the time of day, right? Most are locals.
Quite a few walk here. Peeling eggshells A broth simmered for 20 hours
with pork bones, chicken carcasses, and seafood Cleaning the shop 9 parking spaces Instrumental jazz plays
Calm atmosphere inside 4 counter seats 2 tables seating 4
2 tables seating 2 Business Hours
Weekdays (Daytime) 11:00 AM – 4:00 PM
Weekday evenings: 5:00 PM – 10:00 PM
Weekends & holidays (open all day): 11:00 AM – 10:00 PM Miso: 960 yen
Classic Light Soy Sauce: 880 yen Ultimate Ginger Miso Ramen 1130 yen Fried Rice 890 yen / Half Fried Rice 60 yen Gyoza 580 yen Staff Meal Rice 420 yen Kurobuta Shumai (3 pieces) 350 yen Lunch Menu (11:00-15:00)
C Set (Staff Meal) +390 yen
D Set (Half Fried Rice) +¥420 Toppings
Soft-boiled Egg 120 yen Chashu (1 slice) 120 yen Student Discount (Weekdays Only)
100 yen off all ramen items Table Condiments
Pepper, Ichimi Pepper, Garlic Open at 11:00 Welcome!
Please take a seat at the counter. Ordered the Ultimate Ginger Miso Ramen. While boiling the noodles
Warm the bowl Sauté the onion and bean sprouts Garlic Miso blended
for miso ramen Kaeshi Blend seasonings into the soup Check seasoning Place the cooked noodles into the bowl Pour the finished soup over Let the noodles soak up the soup Top with toppings Chashu pork Bamboo shoots Seasoned soft-boiled egg Green onion Shredded chili peppers Fried garlic A spoonful of ginger Most popular
Ultimate Ginger Miso Ramen Thank you for waiting
Here is the Ultimate Ginger Miso Ultimate Ginger Miso Ramen Stir the ginger into the soup. A miso soup with a punch of ginger
Its warmth slowly permeates deep into your core The curly noodles cling to the soup
Filling your mouth with aroma and umami Mother and child enter the shop Two of the Ultimate Ginger Miso Ramen With C Set and D Staff meal set and
Half fried rice set, right? Preparing the Ultimate Ginger Miso Ramen Finish the soup carefully
in a wok Add the drained noodles to the bowl Each bowl is made with care Toppings are arranged quickly and vividly Top with a generous spoonful of ginger This is a large serving Sorry to keep you waiting
Here’s your extra-large bowl of ginger miso soup The ginger dissolved in the soup adds a subtle accent
Gently warming your chilled body Chewy, springy, curly noodles
Pair perfectly with the rich broth! Do you come here often? I’m from Chiba, so I came back to visit my parents’ place When my son came by the other day and said it was delicious.
So I came before heading back. It’s delicious.
Very much so. The ginger really comes through, so it seems like it would warm you up.
It’s really good. Leaving the shop satisfied after enjoying the ramen
The ginger-infused soup warms me up from the inside out Green Onion Shoyu Ramen Made with a special shoyu sauce and a broth from domestic bonito, mackerel, sardine, and kombu
resulting in a rich, deep flavor Salt Ramen
Soup enhanced with bonito, sardine, mackerel, and kelp broth The rich, deep soup makes you keep spooning it up… Staff) Do you source the noodles from a local noodle maker?
Manager) Yes, we do. Morizumi Seimen, right?
They probably have a pretty big share even in Sapporo, don’t they? Half portion of soy sauce chashu. Custom-made noodles sourced from the historic local Morizumi Seimen Seasoned with Ichimaru’s carefully selected condiments Pour the finished soy sauce broth into the bowl Soy Sauce Chashu Noodles Make half a portion of fried rice Egg Add rice and ingredients Half fried rice Two men enter the shop Miso ramen, ginger miso ramen A man in a suit enters the shop Orders the Ultimate Ginger Miso Ramen Ultimate Ginger Miso Ramen Thank you for waiting
Here is the Ultimate Ginger Miso Ramen Break up the ginger a little and dissolve it into the soup
Coat the curly noodles and slurp them up A miso soup infused with Chinese-style ginger
Rich yet easy to drink, warming you from the inside out Top with chashu pork, green onions, sesame seeds, and a soft-boiled egg.
Serve. Staff meal for Set C. Sorry to keep you waiting
Here’s your staff meal Soy sauce ramen A boiled egg coated in rich broth
A luxurious flavor spreads in your mouth Rice packed with the savory flavor of chopped chashu
You can’t stop shoveling it in with your chopsticks One customer arrives at the counter seat Orders salt chashu noodles Soup meticulously crafted with
the perfect balance of pork bone, chicken, and seafood Garlic Lard Salt ramen sauce Carefully adjust the ratio according to the season Taste the soup to check Pour the soup into the bowl Salt-flavored chashu Sorry to keep you waiting
Here’s your salt-seasoned chashu Salt Chashu Noodles are served! The melt-in-your-mouth texture of the tender chashu is irresistible! The curly noodles coated in a rich, milky broth are delicious! Soy Sauce Ramen Top with chashu pork, green onions, wheat gluten, and nori seaweed
. Old-fashioned light soy sauce ramen 11:53 A couple enters the shop One large serving of the Ultimate Ginger Miso
Topped with chopped green onions One light miso flavor, please.
With egg topping and small rice set. Customer) Yes, please.
Employee) Yes, please wait a moment. Topping: Soft-boiled egg Miso Ramen + Soft-boiled egg Thank you for waiting.
Here is your Miso Ramen. Customer) Thank you. Chopped green onion topping Large serving of Ultimate Ginger Miso Ramen
Topped with chopped green onions Sorry to keep you waiting
Here’s your Ultimate Ginger Miso with chopped green onion topping The chewy noodles perfectly embrace the rich broth
A satisfyingly generous portion Savoring the lingering flavor of the ramen
and then devouring rice right after is irresistible. Finish every last drop of soup! Ultimate miso.
Here you go. Sliced green onions. Chashu pork Top with green onions, wheat gluten, and bamboo shoots Chashu noodles with scallion soy sauce, right? Here you go: scallion soy sauce chashu. Regular customer in work clothes
Warming up with ramen What do you usually order? Soy sauce or “Ultimate,” right? With energy fully charged
He heads off to his afternoon work A group of four salarymen enters the shop They order four D-sets (with half fried rice) of the Ultimate Ginger Miso Ramen Four Ginger Ultimate Miso Ramen bowls complete! Preparing the
half fried rice for the D Set The aroma of ginger rises with the steam
enhancing the rich umami of the miso Warming you from the core
The perfect bowl for a cold day Soy Sauce Chashu Noodles Most popular!
Ultimate Ginger Miso Ramen A group of four customers enters the shop They order four Ginger Ultimate Miso Ramen Topping: Thinly Sliced Green Onions Ginger Ultimate Ramen
(Topped with Thinly Sliced Green Onions) 12:46 Brother and sister visit the shop Supreme fried rice with fragrantly stir-fried egg and rice Pairs well with miso ramen
Not overly seasoned, making it easy to keep eating… Medium-thick, curly noodles
that cling well to the rich soup. Seasoned specifically for miso ramen
Ginger with an addictive deliciousness Do you two come here often? We don’t live in Hokkaido now, so when we come back home,
we go eat ramen together. Every time I come back home, I always make sure to
eat Sapporo ramen at least once. It’s like savoring the taste of home.
That’s how it feels. Savoring the taste of home after so long
The cold snow feels pleasantly satisfying Lifting the noodles Ginger Soft-boiled egg Miso soup
Is that everything? Rich miso soup clings to the curly noodles
Enjoy the deep umami flavor and aroma Do you come to this shop
often? Yes
I come occasionally I like it because it suits my taste. How many customers do you get? We roughly track it based on the number of noodles we serve.
So, It’s about 240 people a day. Given our size,
there’s always some wait time, right? And since we close at 10 PM, that’s about the limit. Ordered the Ultimate Ginger Miso Ramen Stir-fry onions and bean sprouts Pour the soup We use different types of miso
There are ramen shops too, but We’ve had
our own blend made and we make it ourselves Pouring the miso soup into the bowl Placing the onions and bean sprouts on top Miso is still…
by far the most popular. Over half of the orders
are for Miso and Goku. Sorry to keep you waiting
Here’s your Ginger Goku Miso. Ginger Goku Miso Ramen: ¥1,130 The generous amount of ginger served in a spoon
enhances the aroma and flavor. The rich, flavorful miso and carefully crafted broth
blend with the ginger for an addictive taste The melt-in-your-mouth chashu pork
pairs perfectly with the deep umami of the soup. Medium-thick curly noodles coated in rich broth
Their chewy, springy texture makes for a satisfying bite Ordering fried rice Coating the wok with oil Stir-frying the eggs Add soft-boiled eggs, rice, and char siu Pepper Season with soy sauce Sorry to keep you waiting
Here’s your fried rice Fried Rice 890 yen Golden fried rice made with two eggs
Served with pickled red ginger Featuring substantial char siu pork, green onions, and scrambled eggs
A popular dish with many repeat customers Manager) I used to drive trucks and stuff like that. Manager) I did various jobs in that line of work. Manager) I’m getting on in years, you know. Manager) I thought I’d like to try it out a bit. We have another sister shop
with a different name. Two shops under “Ichimaru”. “Ramen Hishioya”
There are a few scattered around town, That’s one sister store,
so three stores total. We’d like to expand with a few more locations in Sapporo city and a few more locations within Hokkaido Staff) Thank you for your hard work today.
Store Manager) Thank you. It was a ramen shop born from a food stall
that has been loved by local customers for many years. Wow! Amazing… Fried rice piled high with shrimp and char siu pork! Whoa— Garlic oil, fried garlic oil On my salt ramen I thought adding ma-yu
might make it taste good I remembered the one I ate in Kyushu
and when I made it, it was delicious Garlic-infused oil soy sauce ramen Delicious! The exquisite soup makes you keep scooping! Transitioned from long-haul truck driver to ramen shop owner I thought it was incredibly delicious Up to 400 customers a day!
A close look at a famous seafood-pork bone ramen shop Sai-cho, Furano City, Hokkaido
JR Hokkaido “Furano Station” 9-minute walk from Furano Station
“Ramen Shina-Tora” A famous shop popular with locals and tourists alike
Known for its seafood-based Chinese-style noodles and salt ramen with garlic oil Owner: Mr. Kazushi Nasu (55 years old) 7:42
Close-up begins Preparing the sesame oil Crush garlic
and fry it in homemade lard Place the golden-brown garlic
into a tray to cool Let the oil rendered during frying cool. The garlic fried earlier. Oil Put it in the blender Add more oil Staff) How many times a week
do you do this? Once or twice Also, if there’s a product exhibition
almost every day I mix it with a mixer, but it’s not ready to use right away. You have to let it rest a bit. You reheat it, right? Like, extra sediment at the bottom… The overly concentrated part The gritty part Remove that We only use the clear, good part on top Everyone warms up the back fat before serving it I do it like this. You crush the back fat, right? I make it myself. I add it to the soup right before serving. To bring out the flavor. I had some tea! Staff) Is there a reason behind the name? My name is Nasu. Also, I’ve always liked tigers.
Since I was a kid. My son too.
My eldest son is Taiga. and my second son is Toraichi. I have a daughter, and of course
she’s not named Torako, I’ve been a long-haul truck driver
for many years, While I was driving, I’d think about how I’d like to open a ramen shop or
a pub someday. I was driving while thinking about all kinds of things
and daydreaming. I thought about all sorts of things, It just hit me right before It was just a spur-of-the-moment idea We use “Nanatsuboshi” rice from Furano Twenty-something years ago, I’d never used rice from Hokkaido
even once. I preferred Sasanishiki over Koshihikari I only used Sasanishiki and it was incredibly expensive The rice shop I always bought from went out of business When I quit
I asked around and did some research Hokkaido rice especially Furano rice, has gotten really tasty, you know? It’s like it’s different from 20 years ago. When I tried the rice introduced by the local rice shop,
it was incredibly delicious. Boiling eggs The eggs are done boiling. Cool them with ice He’s been working here for 4 or 5 years
His son, Taiga (27 years old) Peeling boiled eggs Transfer peeled boiled eggs to a container Make flavored eggs using the sauce for pork rice bowls Transfer the finished seasoned eggs to a container Prepare the shrimp for fried rice On top of the fried rice Place one slice of chashu on top and then put a shrimp on top of that, right? Like a seafood chashu fried rice kind of thing Carefully prepare the ingredients Staff) Do you use the shrimp shells for something? Dry them Crush them finely Like shrimp ramen Sometimes we serve limited edition ramen
at product fairs We’re preparing ingredients for that Do you know the Mikazuki Shokudo in Furano? It’s closed now, but it was this legendary
kind of place. To be honest about the taste,
it was like Kitakata ramen It was a local flavor around here. The mackerel really comes through. It was ramen where the chicken oil really
packed a punch. It was delicious after all. That taste just stayed with me I opened my own shop too I didn’t want to lose, you know? I was determined to break into the market somehow. Essentially, it’s a blend of pork bone and mackerel What we’d call today a rich seafood-pork bone broth That term didn’t exist back then
20-something years ago So I bought huge chunks of dried bonito myself dried them in the sun, kneaded them, until they’re bone dry then grind them up in a mixer While I was grinding them While doing that
There wasn’t Probably not a single one nationwide The term “fish meal type” was coined. It gradually became
a bit more known Now it’s just commonplace, right? What’s popular in Hokkaido now is the Iekei style and the clean-tasting Chinese-style noodles Hokkaido is amazing With a beautiful broth with chicken oil or just drizzled oil on top That’s the kind of era we’re entering now Upper Furano pork loin for the pork bowl We insist on sourcing it fresh, not frozen. Cut it for the pork bowl. We cut it by hand, though. Nowadays, most places use slicers
to cut meat, right? When you cut it with that The texture on your tongue The texture is completely different. It’s a waste, you know? If you use a properly sharpened knife
and cut it by hand, First off, it doesn’t produce any drips. And then it gets this smooth texture no roughness on the surface when you cook it and tastes delicious when eaten. Pork cutting complete. Homemade pork bowl sauce. Had a mini pork bowl for breakfast! Mini pork bowl 500 yen Coated in savory sauce
The owner’s recommendation: “Upper Furano-produced pork loin” White rice soaked in sauce
An irresistible dish… Cutting the char siu pork for ramen We sampled the chicken oil salt ramen! The light broth
is infused with the umami and richness of chicken! The owner
charges up his energy in preparation for business. Shoveling snow in front of the shop
is done by the owner himself Wiping down the kitchen windows Wiping and sweeping the inside of the shop Never skipping the damp mopping Parking lot
Three spaces next to the shop Inside
Counter seating for 5 Table seating: 6-8 seats
Tatami seating: 12 seats 11:00 AM – 8:00 PM (Last Order)
Closing Time 8:30 PM / Early Closing Occurs
Regular Holidays: Irregular Holidays Chinese Noodles 990 yen
Koge Shio 990 yen Petit Pork Bowl 500 yen
Belly Button Rice Bowl 500 yen Table Condiments
Shichimi Pepper, Ichimi Pepper, Ramen Pepper Takeout Chinese Noodles
3 servings 1188 yen Opens at 11:00 Two customers
(one male, one female) Burnt Salt, Back Fat Miso Ramen
Fried Rice Order Received Scallop-flavored seasoning Miso soup Pork bone soup Mā-yu The soup is ready. Boil the noodles. Drain the cooked noodles thoroughly
and add them to the soup. Top with char siu pork and menma bamboo shoots. Burnt Salt (Garlic Burnt Oil Salt Ramen)
Back Fat Miso Ramen is complete Excuse me. This is Koge Shio. Miso, huh? With every slurp of noodles
The savory aroma of garlic floods in… Making fried rice Frying the eggs Rice Top with char siu pork and shrimp Excuse me, here’s your fried rice Wow! Fried rice comes with soup. Fried rice piled high with shrimp and char siu. One male customer enters Orders charred salt and rice with a belly button Makes charred salt Pork bone soup Mā-yu (spicy sesame oil) Use thin, straight noodles Place the boiled noodles into the soup Arrange the noodles Char siu pork, bamboo shoots, green onions Excuse me
Salted charred ramen first Salted charred ramen 990 yen A salt ramen with a shockingly black soup
made with garlic-infused oil Thin straight noodles
coated in rich garlic oil… The savory aroma of garlic is irresistible… Large, perfectly seared chashu pork The soup, packed with the punch of salt, the umami of pork bone, and
the richness of sesame oil, is exquisite… The aroma of garlic fills your mouth! Making rice with a belly button Char-grilled pork Green onions Soft-boiled egg Drizzle with a rich sauce
And the rice bowl is complete Here’s the Debeso Rice. Mix the soft-boiled egg and sauce
thoroughly together. Enjoying the large serving of charred salt and belly button rice. Left the shop completely satisfied! A customer visiting from Tokyo Salt ramen that’s black?
You don’t see that very often, do you? It was delicious! 3 customers arrive
Ordered tsukemen soy sauce and Chinese-style noodles Tsukemen soy sauce 2
Chinese-style Chicken oil Fish powder Soy milk × pork bone soup Green onion Bamboo shoots Boil the noodles Rinse the cooked noodles in cold water to firm them up Arrange noodles in bowl Top with char siu pork Pour the sauce over
Tsukemen (soy sauce) is complete Tsukemen soy sauce Enjoy ramen with rich seafood flavor and aromatic sesame oil 11:53 Two customers (male and female) arrive
Order Chinese-style noodles and Koge Shio Warm the bowl with hot water Pork bone soup Sesame oil Burnt salt and Chinese noodles Deep seafood soy sauce broth Slurping down the thin noodles coated in soup… Sip the soup repeatedly with a spoon… Leave the shop completely satisfied! Continuing to make chicken oil even during business hours Placing char siu pork
on the finished ramen Green onions Backfat Shoyu Ramen Three types of ramen are complete Four men
Each enjoy their preferred ramen 12:10 4 customers arrive
Seated at table Koge Shio
Topped with a seasoned egg These two also
ordered Koge Shio (seasoned egg) The cloudy pork white soup is
made using pork heads with no unpleasant odor For over 20 years, seeking delicious ramen
The owner continues to change ingredients and methods daily He deftly adds the toppings Seasoned egg Burnt salt The savory aroma of garlic
fills the entire table… Unable to resist, I take a sip of the soup Bite into the sauce-soaked seasoned egg Six people, three men and three women
Seated at the raised tatami area and the counter Charred salt
Ordering char siu topping Topping char siu
Grilled to a crisp I used to be a long-haul truck driver
back in the day I really loved Kyushu ramen That “koge shio” thing Back then You could only get it in places like Fukuoka or Kurume We weren’t supposed to be doing maryu
back then. When the shop was slow
in the early days, About two years after opening, I think. I thought it might be tasty
if I added some garlic oil. I remembered the one I ate in Kyushu. I made it, and it was delicious. Then it just boomed in Hokkaido, right?
It really took off. And that’s how it started getting lines. Hokkaido has a lot of places serving ma-yu oil these days, right? The burnt salt made by the owner, who pursues ultimate flavor,
is a masterpiece that becomes addictive once you try it. The pitch-black soup
draws gasps of surprise After taking a sip of the soup… Wow, amazing! Lunchtime
The shop is packed. 12:45 Making fried rice Add seasonings and stir-fry until fragrant Top with char siu pork and shrimp Foreign tourist customers
Enjoying fried rice and burnt salt Two customers (male and female) enter the restaurant Chinese, heavily charred Chicken oil Fish powder Pouring soy sauce soup Chinese-style noodles, extra-large portion with burnt salt, ready Excuse me
Here’s your extra-large portion with extra salt A customer visiting from Asahikawa City This is my first time
This person has been here several times Staff) Any menu recommendations? The first time I tried it I had the tantanmen noodles and it was incredibly delicious. I usually eat spicy miso and such
all the time, but I’d never tried a variation like this before and I thought it was incredibly delicious. An order for tantanmen comes in. Sesame soup. Chili oil. Sprinkling spices, Sichuan pepper Tantanmen Next, foreign tourists
enter the shop Preparing pork rice bowls Kamifurano pork loin Adding more rice on top Coat thoroughly with sauce and place on top Pork Bowl Back Fat Miso Ramen Excuse me
Miso, please Customers visiting from Korea
on a ski trip Delicious! 13:58 Chili Tomato Ramen Burnt Salt Chinese Ramen Japanese ramen is hugely popular with foreigners too 14:13 Making fried rice Fried rice With soup Carefully prepped
Plump, juicy shrimp Chashu pork with incredible chew Moist fried rice with simple seasoning made with egg and green onion
is irresistible… Each grain of rice stands out
A masterpiece fried rice bursting with umami Set soup The gently seasoned soup
offers a comforting flavor that pairs perfectly with the fried rice. Thank you for the meal! Staff) Are you planning to take over the shop someday? Having come this far, I suppose I will. Interacting with people is really fun I get along really well
with the folks at the noodle factory. My grandma runs a diner too. I have a younger sister, She’s still in high school, and she said she wants to take over the business. So there are three siblings, and the two younger ones… My younger brother is currently
working as a chef in Nikko, so everyone is while maintaining the flavors so that local customers so they’ll recognize us
that’s the feeling We’re trying our best
but it’s tough Staff) Thank you for today!
Shop Owner) Thank you! A huge struggle in Furano, Hokkaido!
Transitioning from driver to ramen shop owner The owner’s passion has been passed down to his family
and they’ll keep making their signature bowls! Must try when you come to Sapporo!
Genghis Khan Miso Ramen Foreign brothers are also very satisfied! The flavor is very rich It was slightly spicy and delicious It’s incredibly rich and delicious. The ramen chef handling a full house! The garlic aroma really comes through. It’s incredibly delicious. Main Story Sapporo City, Hokkaido
5-minute walk from Susukino Station Established 68 Years Ago
Ramen Horyu Main Store Open from 5:00 PM, but
preparation begins at 8:00 AM Store Manager, Mr. Fujii
After working in the hotel industry, he entered the ramen world Making the soup takes time
So inevitably, that’s where the time goes Today it’s 20 kilograms. Pork bone It’s been 10 years since I came here.
This year marks 10 years. I like seeing the customers’ faces. Parboil it. Simmer the backbone slowly
for a long time Don’t cloud it
Finish with a clear broth The spine, parboiled This is the soup that’s been simmering since yesterday We make three types of soup: salt, soy sauce, and miso ramen As for Susukino, tourists and local customers
come for ramen to finish off their night Foreigners come too We offer halal-certified ramen I believe we’re one of the few in Sapporo I think the fact that quite a few Muslims come
is a strength. Thawing chicken bones Chop the green onions Hōryū operates chains in Hokkaido, Honshu,
and Shikoku. Onion (Recommended) Genghis Khan Spicy Miso Ramen
Genghis Khan Miso Ramen After all, Genghis Khan is
Hokkaido’s soul food, you see. Muslim customers
can’t eat pork, we use lamb meat
and serve it to the general public as well. It’s increased significantly. Muslims, like from Singapore or
Malaysia, Indonesia, and places like that
are coming here. It’s definitely because direct flights have increased, and Since you’ve made the trip all the way to Sapporo, Hokkaido, I made this ramen hoping you’d try it. The seasoning for the menma Chashu pork Stamping the boiled egg Wood ear mushrooms Until around 4:00 PM
The painstaking preparation of the soup continues 16:02 Prepared chashu pork Slicing the chashu pork Testing the soup flavor Carefully tasting Next, checking the flavor of the spicy miso soup Never skipping daily taste checks During busy times, we serve over 100 bowls. Preparations for opening are complete. Counter seats and table seats
28 seats total. Clean & Delicious Miso Ramen 950 yen
Genghis Khan Spicy Miso Ramen 1350 yen / Spicy Miso Ramen 1050 yen Sapporo Old-Style Soy Sauce 950 yen / Salt Ramen 950 yen Genghis Khan Miso Ramen 1250 yen Little Spicy Gyoza 450 yen Table Condiments
Chili powder, pepper, vinegar, chili oil, soy sauce Photos of famous people who have visited the restaurant are displayed
Mr. Shigeo Nagashima Numerous photos of famous people are displayed
Ken Shimura Numerous photos of famous people are displayed
Toshiyuki Nishida Opens at 5:00 PM Customers enter as soon as it opens Customers enter the shop Homemade noodles with a pleasant texture and satisfying bite Delicious Miso Ramen Hokkaido’s famous miso ramen is delicious! Second group of customers
Ordered Genghis Khan miso and spicy miso ramen To preserve the flavor
Melted into the soup with perfect heat control Horyu’s unique miso is the key Add the vegetables. Spicy miso ramen. Stir-fry Genghis Khan (lamb) Genghis Khan Genghis Khan Miso Ramen and Spicy Miso Ramen Thank you for waiting
Here is the Genghis Khan Miso Ramen And here is the Genghis Khan
Spicy Miso Ramen. Packed with the flavors of Hokkaido
The combination of Genghis Khan and miso ramen originated at Horyu. Rich and mellow flavor
Spicy Miso Ramen Wood ear mushrooms Miso and Genghis Khan
The juicy umami flavor is insane… Little Spicy Gyoza
Generously filled for a satisfying bite Staff) How often do you come to Hōryū? This is my first time. How was the ramen you had today? I ordered the spicy miso ramen, The flavor was really rich and it had a nice hint of spice. It was delicious. Making ramen one after another “Hot ramen is life” is his motto Soup, sauce, lard, seasonings
All cooked instantly with high heat Sizzling hot Hokkaido ramen is delicious!! Made with Hokkaido Governor’s Award-winning Kura Miso Ordering Salt Ramen The salt-based broth, painstakingly crafted by artisans, is exquisite Especially on hot days
Hot ramen is irresistible… Thank you Genghis Khan Miso Ramen Spicy Genghis Khan Miso Ramen Gyoza are flying off the shelves too! A customer from Fukui Prefecture Orders soy sauce ramen and salt ramen Beer goes great with it too! Staff) How’s the flavor? Tastes a bit sweet, maybe But it’s tasty, though Top with bamboo shoots and green onions. Top with wood ear mushrooms. Little Spicy Dumplings – Exclusive to the Main Store The garlic really packs a punch. I like it and it’s delicious. The garlic is strong! It’s very rich and delicious. Thank you. Two women leave the restaurant. 20:02 Ordered Genghis Khan Spicy Miso Ramen Genghis Khan Spicy Miso Ramen Sweet and spicy miso with Genghis Khan
A flavor bomb unique to Hokkaido explodes in your mouth Genghis Khan with an irresistible unique flavor Garlic packs a punch
creating a deeply addictive flavor Foreign customers visit the shop Tasting each bowl
to serve the ultimate bowl Genghis Khan Spicy Miso Ramen
Regular size with egg topping Regular size
Egg topping Big size
Double egg topping Foreign customers relishing Hokkaido ramen What a great appetite! They’re completely hooked on Horyu’s ramen… The shop is packed. Thank you. 21:34 Welcome As the night deepens
More customers arrive The Genghis Khan ramen is irresistible! Plenty of appetizers too Ramen is made one after another without pause Sapporo Old-Style Soy Sauce Ramen Serving Skillfully preparing the clean and delicious miso ramen Today I ordered miso ramen topped with corn
and menma. Flavorful The garlic aroma really comes through It’s absolutely delicious Enjoying ramen to the fullest! The fun times spent in the entertainment district
Were capped off with ramen, keeping the place bustling For a satisfying meal in Sapporo’s Susukino, head to Horyu Sohonten! Boiled eggs are free,
so please use the eggshell container to enjoy them. Our popular free boiled egg service! The defining characteristic of our Sapporo ramen is is a rich flavor with a
clean aftertaste. and I think many customers find it easy to eat. I find myself craving it regularly. I really do like the miso here. It’s mellow. It’s always delicious no matter when I come. It’s delicious! Super tasty! Rich but not heavy, a truly superb bowl! It’s incredibly delicious Miso Ramen It’s delicious! Fried rice with a punch of garlic Light yet full of umami! Salt ramen! Up to 300 customers a day!
Up close with Sapporo’s famous miso ramen shop 13-minute walk from Makomanai Station on the Sapporo Municipal Subway Makomanai Kashiwaoka, Minami-ku, Sapporo
Along Makomanai-dori (National Route 453) Established in 1997
Shirakaba Sanso Main Store A renowned Sapporo miso ramen shop representing Hokkaido
Shirakaba Sanso (Shirakaba Sanso) A location rich in nature, with the Makomanai River flowing nearby 8:30
The owner arrives for work The warm, wood-toned interior A tidy kitchen Preparing the ramen soup base
Preparing the pork bones Shirakaba Sanso’s ramen is pork bone-based
No chicken is used; it’s finished with pork alone Simmered for 8 hours to extract the umami Our chairman quit his corporate job and decided he wanted to start a ramen shop. He started by renovating a small coffee shop near Minami-Higashi Station. That cafe was called Shirakaba Sanso. We thought that name was nice, so we just kept it. Staff) So roughly
how many years ago was that? 1997 Staff) How many stores
are there now? Seven stores. Sapporo, New Chitose Airport
And also in Yokohama Back fat Pouring the soup simmered with pork bones Staff) Is this the soup we’ll be using today?
Owner) Yes, that’s right. Staff) How many hours did you simmer it for? 8 hours. We make it every day. Stir-fry the bamboo shoots in sesame oil Ramen soup Granulated sugar Pepper Place on tray to cool Bamboo shoot preparation complete Boiled egg preparation Boiled eggs are provided free of charge
Today’s preparation quantity is 600 pieces Staff) How many minutes do you boil the eggs? Owner) It varies depending on the weather,
but right now it’s 8 minutes and 20 seconds. Staff) When did you start offering the free eggs? Our founder, the current chairman, was when putting eggs or flavored eggs in ramen became really popular. we decided to serve eggs too We started serving them to customers for free. While peeling the shells and such,
conversations would start up, and… Preparing the back fat Our back fat is distinctive We don’t make it by simmering it The preparation of the back fat itself We have it specially ordered from the butcher. Rather than being melt-in-your-mouth tender, it still had a bit of bite to it. Fluffy back fat
is our specialty. Lightly stir-fry it
and the back fat is ready. Cooking the rice We use Hokkaido-grown “Yumepirika” rice The rice is cooked. Lightly fluff it and preparation is complete. Preparing ginger Finished mincing ginger Garlic Preparing ground meat for the soup Add plenty of the ginger and garlic
prepared earlier Stir thoroughly Divide into small portions in bags Preparation of ground meat complete Prepare the topping ingredients Wood ear mushrooms, menma, green onions
char siu pork, nori seaweed, daikon sprouts The defining characteristic of our Sapporo ramen is Miso ramen has this image of being oily and
rich, but ours is rich yet
leaves a clean aftertaste creating a flavor profile I think many customers find it easy to eat. The noodles cling well to the soup.
We use medium-thick curly noodles. We make a tasting ramen to share the plating and other details across all stores. Pour the salt-based soup into the bowl. Add the drained noodles to the soup and let them absorb the flavor. Green onions, bamboo shoots. Wood ear mushrooms, daikon sprouts Roasted pork Nori seaweed The rich, deep flavor of pork bone broth is exquisite!
Salt Ramen Tasting ramen used for morning meetings at all locations Sweeping Mopping every nook and cranny Lower chairs Wipe down tables Thoroughly wipe underneath condiments and other items Prepare boiled eggs
for complimentary service Place boiled eggs at each table Perfect as a snack while waiting for ramen,
or dip in the soup for a flavored egg experience! Prepare cold water. Seating Capacity
24 table seats, about 6 counter seats. Miso Ramen 980 yen
Spicy Miso Ramen 1060 yen Extra Noodles 120 yen
Rice 150 yen Weekday-only lunch set
Your choice of ramen + one side dish for an extra 250 yen Complimentary Ramen
Free for preschoolers only Takeout Only Pork Buns 330 yen Triangle-Shaped Fried Rice Noodles with Soup 700 yen
Half Size 350 yen Handmade Gyoza (4 pieces) 400 yen
Handmade Shumai (3 pieces) 390 yen Diluting soup available if flavor is too strong Purchase using meal tickets Table condiments
Pepper, sesame seeds, salt, chili oil, chili powder, garlic Business hours
11:00 AM – 9:00 PM Parking Information Parking
11 spaces available on premises Erecting the banner flag Opens at 11:00 Right after opening
Customers come in one after another Two people (male and female) sit down and immediately
Peel a boiled egg… Before the ramen arrives
They take a bite 5 customers enter Took their meal tickets
Confirmed the spiciness level of the spicy miso This woman too
Waits for her ramen with a boiled egg as a starter… Bean sprouts Onion Carrot Garlic chives Cutting char siu pork Making miso ramen Fry back fat and ground meat Miso made from a unique blend of Hokkaido white miso, koji miso,
garlic, seasonings, etc. Spices Pouring the ramen soup The stir-fried bean sprouts made earlier Miso soup complete Pour soup into bowl Boil the noodles Add the boiled noodles
to the soup and let them soak Top with stir-fried bean sprouts Green onions, wood ear mushrooms, bamboo shoots
Top with char siu pork, daikon sprouts, nori, and other toppings Chashu noodles
Top with sliced and diced char siu pork Miso chashu noodles Shoyu Ramen Salt Ramen Spicy Miso Chashu Noodles Fried Rice Fried Rice (Half Portion) is ready The man who ordered the Spicy Miso Ramen
Savors the ramen with its piquant spiciness He devours the noodles in no time… Then gobbles down the fried rice Making Miso Ramen Stir-fry bean sprouts Boil noodles Place soup and noodles in bowl
Let noodles settle Place stir-fried bean sprouts on top of noodles Green onions, daikon sprouts Wood ear mushrooms, bamboo shoots, char siu pork, nori seaweed Miso ramen complete Two customers (male and female) enter the shop Boiled eggs are complimentary
Please use the egg cup provided Making miso ramen Here’s your miso ramen. Miso Ramen 980 yen A rich, punchy soup where the fat and miso have thoroughly blended…
Take a sip… The soup clings to the curly noodles
and with every slurp, the delicious aroma of miso fills the air! Staff) Do you come to the shop often? I usually go to the Teine branch. Today I stopped by on my way back to Tomakomai. I was hungry, so I stopped by the main store. Staff) How is the miso ramen flavor? Pretty good. The flavor seems quite rich. It’s incredibly delicious. I like that it has wood ear mushrooms in it. Left the shop completely satisfied. Miso Ramen (Large Portion) Complimentary service ramen
offered for children Salt Ramen For those who like it spicy We have aprons available
Would you like to use one? Six people with children
Enjoying four different flavors of ra~men There’s also a free service It said they had kids’ chairs,
so I thought it might be okay to bring kids. Free kids’ ramen and chairs
Services that make it easy to visit with children are appreciated All the children
Enjoyed the ramen and left the restaurant! Five male students with big appetites
visit the restaurant Yes, double miso. That’ll be miso ramen. Soy sauce ramen. A group of five guys with huge appetites
Enjoying rich ramen… It’s delicious! Super tasty! Top the ramen with a free boiled egg
and arrange it like a flavored egg! Eat well and work hard at sports! Customers waiting at the entrance The parking lot is packed with cars Shio Ramen Three customers, a man and two women, who have visited several times
Ordered Shio and Shoyu Ramen Staff) How’s the taste?
Man) It’s delicious! 12:05 The line at the entrance never stops! Stirring the ramen soup
simmered since morning Welcome! The rich aroma of miso wafting from the kitchen through the glass
stirs up an appetite… Spicy Miso Ramen Refilling the stir-fried bean sprouts for the soup Skillfully plating the dish Spicy Miso Ramen Green onion miso Miso topping Slightly spicy miso Miso Ramen The popular menu item “Miso Ramen”
The order rush just won’t stop! These two gentlemen are also
enjoying their Miso Ramen Staff) Do you come to the shop often? About once a month with my family. All-you-can-eat eggs My kids really like eggs. It’s delicious as always. The shop is packed. Steamed buns are being sold next to the entrance. The owner and staff continuously prepare
ramen orders as they come in one after another. Spicy Miso Ramen
Choose from mild, medium, or extra spicy. Fried Rice (Half Portion) Two women visiting for the first time
Order miso ramen and fried rice Staff) Why did you choose this restaurant?
997 Staff) How is the miso ramen?
Is the flavor to your liking? It’s delicious. Salt ramen, miso ramen (firm noodles) Miso ramen, spicy miso
(Large Portion) 12:57 Staff) What brought you to our shop today? Because I wanted some delicious ramen. I love it, but I haven’t been able to come lately. I get cravings for it regularly. I really do like the miso here. It’s mellow. It was reliably delicious. It’s always delicious no matter when you come. The two of them thoroughly enjoyed the addictively rich miso ramen.
They left the shop with a refreshing ride on their motorbike! Fried rice 14:25 Miso Ramen
Ordering handmade gyoza Handmade Gyoza Thank you for waiting
Here are your gyoza and miso soup Please be careful, they’re hot Miso Ramen 980 yen Our uniquely blended miso soup base
is rich yet refreshing, made from pork bones. The curly noodles blend perfectly with the soup.
Slurping them together with bean sprouts and floating fat is exquisite… The generously piled toppings
complement the rich broth. The complimentary boiled egg is a welcome treat
and pairs perfectly with the soup! Handmade gyoza: 400 yen The crispy,
aromatic charred surface is irresistible. Enjoy them with the sauce. The slightly thicker dough is deliciously chewy! On the day of our visit,
190 bowls had been served by 3:45 PM! Shirakaba Sanso’s Miso Ramen
If you come to Hokkaido, you absolutely must try it!

0:00　らーめん四代目いちまる 八軒店
住所　北海道札幌市西区八軒６条東５丁目７−１１

29:58　らぁめん支那虎
住所　北海道富良野市幸町１２−６

51:29　ラーメン寶龍総本店
住所　北海道札幌市中央区南６条西３丁目

1:13:04　白樺山荘 本店
住所　北海道札幌市南区真駒内柏丘３丁目１−４０

うどんそば 北海道 Udonsoba
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