Sapporo, Hokkaido, Japan｜Menyakochokuko Atsubetsuten

1) Miso (soybean paste) ramen made by an Italian chef is recommended first. The triple soup of pork, chicken, and seafood is exquisitely blended with 15 kinds of natural ingredients and well-aged Hokkaido soybean paste (red soybean paste and white soybean paste) to create a deep umami flavor. 2) In addition to the three typical flavors of soybean paste, soy sauce, and salt, we also recommend the unique 'Kimchi Nikomi Ramen'. You can enjoy a smoother taste by loosening the egg yolk while eating.

It's a very quiet shop with a calm atmosphere. There is also a wood stove inside, which is very quaint.

My favorite is soy sauce ramen.