Visit date: Sunday, March 13, 2022, at 11:30 a.m. This is the shop of the owner who trained for 3 and a half years at the famous Tokyo restaurant "Japanese Soba Noodles Tsuta". Tsuta is an amazing restaurant that became the first ramen shop in the world to receive one Michelin star. Kazuya, the owner who honed his skills at Tsuta, opened his own shop in his hometown of Hakodate. The name "One Eight" comes from the owner's lucky number. It is quite far from the nearest Goryokaku Station, so I took a local bus to get there. It's in a somewhat inconspicuous location that is difficult to reach without a car, so it may be a bit challenging for tourists. Get off at Showa Elementary School on the Hakodate bus and it's a 3-minute walk. It seems like they used to open at 11 a.m., but now the official opening time has changed to 11:30 a.m. The exterior is simple, and when I arrived 5 minutes before the opening time, it was already full... It seems like many customers mistakenly thought it opened at 11 a.m. and arrived early. After waiting for about 10 minutes with excitement, I finally entered the shop. First, you purchase a meal ticket from the ticket machine. Choose from Shoyu Soba, Niboshi Soba, or Salt Soba, and decide whether to add seasoned egg or chashu. They offer extra-large portions and additional toppings. There were no rice dishes available on this day. - Seasoned Egg Salt Soba ¥1050 - Roasted Tomato ¥250 Total ¥1300 I purchased the above items and was guided to a small raised seating area by myself. The chic interior has a counter with 8 seats, and two tables in the raised seating area, making it compact. Just like the image of ramen, the atmosphere is clean and stylish. Since it is an open kitchen, you can see the meticulous cooking process! During the draining of the noodles, he uses both hands to put noodles into two bowls at the same time. He meticulously arranges the ingredients. You can catch a glimpse of the thorough and efficient cooking skills he learned at Tsuta. And the owner with long hair is very handsome. ('∇') - Seasoned Egg Salt Soba with Roasted Tomato. When you think of Hakodate, you think of salt ramen, so I was looking forward to what kind of salt ramen One Eight would serve. It was impressive from the appearance, shining brightly with a powerful aura! The clear soup with chicken oil floating on top has a mild and deep saltiness when you take a sip. You can also taste the umami of seafood. What was shocking was the homemade thin noodles that were white and smooth. They have a firm texture, and the noodles are longer, which is characteristic. Be sure to slurp the noodles without biting them halfway through. The smooth texture goes well with the soup! The default toppings are Kujyo negi, menma, and chashu. For extra toppings, the seasoned egg is a must, and the rare roasted tomato is also recommended. The seasoned egg is made from the rare eggs of Aomori's high-quality local chicken, Aomori Shamorock. The pale yellow yolk is creamy and incredibly delicious. Summary: Hakodate is known for its light and refreshing salt ramen, and this shop is at the top level in Hokkaido for its light and clear ramen. They aim to create ramen that satisfies not only Japanese people but also foreigners, inheriting Tsuta's philosophy while pursuing their own unique evolution. After finishing the meal, the owner's heartfelt gratitude in the polite farewell was impressive. PayPay payment is not accepted. Instagram @moritapan7

I arrived 10 minutes before the usual opening time. There were two customers in front of me, and two more groups lined up behind me before the store opened. I chose my order at the ticket machine and sat at the counter. The interior of the store was extremely clean, unlike any ramen shop I've seen before! The service was also amazing. The owner was very sharp and good-looking. I was fascinated by how he drained the noodles! The ramen itself was beautiful too. The chashu was rare, so it can become tough as time passes, better to eat it sooner. The egg was perfectly half-cooked. The balance between the soup and noodles was excellent. Personally, I prefer the shoyu flavor over the niboshi, but both were delicious. I would love to visit this place again when I'm in Hakodate. I added tomatoes as recommended, and surprisingly, it went well with the ramen! It's not necessary, but it's a nice addition! It changes the taste of the ramen, but I really like it!

In Hakodate, for lunch, we went to "RAMEN ROOM 18". The owner trained at the popular Tokyo ramen shop "Japanese soba noodles 蔦", which has won one Michelin star. They use homemade noodles and do not use chemical seasonings, resulting in a simple finish. We arrived around 11 am, about a 17-minute walk from JR Goryokaku Station. There is parking space for 8 cars. Just before opening, there was a line of about 10 people, and they opened at 11:30 am. We bought our tickets at the ticket machine by the entrance. The menu includes soy sauce, dried fish, salt, and mixed soba flavor with flavored egg soy sauce ramen. We ordered the soy sauce ramen. There are 8 counter seats and 2 table seats. We sat at the counter and waited for our ramen. In about 5 minutes, the ramen arrived. The soup is a triple soup made from chicken, seafood, and bonito, giving it a deep and elegant flavor. The Hokkaido wheat-based homemade straight thin noodles are smooth and chewy, with a nice wheat flavor. The toppings include two types of chashu, menma, kujyo negi, and flavored egg. The quality of the ingredients is evident in the delicious toppings. Of course, we finished every drop of the soup. It was a delicious meal!

I visited the ramen shop "RAMEN ROOM 18" located in Hakodate City. It opened in July 2020 and is about a 15-minute walk from Goryokaku Station on the JR Hakodate Main Line. It is located in a residential area off Kirihana Street. The exterior is simple and stylish, and upon entering through the curtain, the interior is bright and chic. In addition to counter seats, there are also table seats on a raised platform. The kitchen was sparkling clean. The owner, Ichihachi, is from Hakodate and trained for 3 and a half years at a famous restaurant that earned one Michelin star in Tokyo. He worked 18 hours a day at his training place, condensing 2 years' worth of experience. He wears a crisp white coat and has a well-groomed hairstyle, resembling an Italian chef. The number 18 in the restaurant's name comes from his birthday, which he considers his lucky number. RAMEN ROOM 18 does not use chemical seasonings. They obtain hard-to-find Hichinoko chicken through a special route and use it entirely for the broth. They also pay attention to the water used in order to create a good broth. The noodles are made in-house at the shop's noodle-making facility and are constantly being researched and provided. The menu I tried today was: - Flavored egg soy sauce ramen Served in a white bowl, the presentation with Kujo green onions was very beautiful. The soup was simple and had a deep flavor without any cloudiness. The noodles were straight and thin, made with smooth Japanese wheat for a good texture. The chashu consisted of two types of thinly sliced pork loin cooked at low temperature. They were tender and complemented the soup well. Ichihachi and his charming wife made the atmosphere cozy and welcoming. I look forward to revisiting the ever-evolving RAMEN ROOM 18 next time. Thank you for the meal.

A shop opened by someone who trained at a very famous shop in Tokyo, now independent in Hakodate. They also have a dried fish broth, but I recommend the chashu, flavored egg, soy sauce ramen. The careful preparation results in a beautiful dish! This looks promising. Let's start with the soup. Is it Sano-style? Shimazaki-style? It's a classic Chinese ramen, right? In the capital region, there is a high chance of encountering this type of ramen. The locals in Hakodate must be happy to experience the cutting-edge authentic ramen. While there are many dishonest business people who mimic popular trends from the city and deceive people in the countryside, this place is different. Hakodate has many affordable and delicious ramen options, so it may be tough, but keep up the good work!

For lunch on the first day of my trip to Hokkaido, I visited this place after "Uni Murakami". It is a ramen shop where the chef, who earned a Michelin one-star at "Tsuta" in Sugamo, is from. I arrived at 1:30 PM and purchased my meal from the ticket machine. The handsome owner managed everything by himself and greeted me with a smile, providing excellent customer service. - Ajitama Shoyu Soba: The broth is rich with a sharp soy sauce flavor in a light style. The house-made medium-thin straight noodles have a perfect texture and smoothness. The seasoned egg is made from a light-colored chicken egg, perfectly runny. The pork loin chashu is thinly sliced, slightly toughened by the heat of the broth. The toppings include menma and green onions, keeping it simple. - Ajitama Niboshi Soba: The noodles and toppings are the same as the Shoyu version. The broth, made from extracting only the umami of dried sardines, is deep and rich without any bitterness or fishiness. Oh, it was delicious! This ramen is of a level that can easily compete with those from the top 100 ramen shops. Thank you for the meal!

It's been a while since my last visit. There were 2 customers ahead of me around 1 PM. I ordered the boiled anchovy ramen. It arrived in 7-8 minutes, beautifully presented as always. First, I tried the soup... The aroma of the boiled anchovies gently stimulates the nostrils, while the sharp soy sauce base entices the next bite. The noodles are homemade with a smooth texture, though personally, I found them a bit lacking in firmness. They do a good job of soaking up the soup. As I continued eating, I felt that the broth had become a bit saltier than before, making it a bit too salty to finish. I hope this restaurant continues to strive for a more urban, avant-garde approach without turning into a typical Hakodate-style shop.

Trained in the traditional way of ramen making, this restaurant in Hakodate offers a unique "trendy soy sauce ramen" that is not commonly found in Hokkaido. The soup is made with ingredients like Hichinoko chicken and Nagoya Cochin, resulting in a mild yet flavorful broth. Personally, I prefer a bit more sharpness in the flavor. The noodles are smooth and reminiscent of those from Iida Shouten, which I really enjoy. Overall, it is a well-made ramen. Despite being located in an area where tourists rarely visit, the restaurant attracts a steady stream of local customers even on a busy Saturday during Obon season. This is a scene you wouldn't see in a big city. Taking into account the lack of lines and the quality of the food, this restaurant is definitely worth a visit.

I increased the price of Soy Sauce Soba with Chashu and Flavored Egg to 1,300 yen. The interior of the restaurant was beautiful and the tables were very clean. The soy sauce used is a blend of three types from Hokkaido, Wakayama, and Hyogo. The noodles were homemade, flat and thin straight noodles. The chashu included both pork and chicken. They do not use any artificial seasonings, so the soy sauce flavor is strong, but it was very delicious.

It's a popular shop, I'm waiting in line in the light rain. The owner seems to be working alone, so it might take some time. There are no waiting seats inside the shop. Water seems to be self-service, but there was no specific explanation. I ordered the Ajitama Shoyu Soba for 1,050 yen. The seating is at a 4-person table. I arrived at the shop at 1:00, got seated at 1:30, and received my bowl at 1:43. By 1:45, the shop had closed due to being sold out. They use Kujyo green onions. The noodles seem to be homemade, thin and flat, cooked soft. I prefer them a bit firmer. The chashu pork seems to be cooked at low temperature. The menma bamboo shoots are thick and crunchy. The soup is strong in Japanese broth flavor, with a slightly thick soy sauce. The owner takes away the used dishes to the washing area. The dishes keep piling up. I wonder how many sets there are.

One-man operation? Although it takes time for the food to be served, the surprising deliciousness surpasses that. From the reviews, you can tell that the owner trained at a thriving restaurant. A place where you definitely want to try other flavors as well. I thought it was the best in Hakodate.

I tried the shoyu ramen and dried sardine soba at ramen room18, a ramen shop run by someone who worked at Tokyo Tsuta for 3 and a half years in Hakodate. The noodles were excellent! I personally prefer a bit more richness in the soup, but it was delicious!

When I returned to Hakodate, the noodles had changed. From hand-kneaded curly noodles to straight noodles. It's a slightly flat straight noodle. It's like Inaniwa udon. The new noodles have egg in them. The restaurant is often closed on Mondays (according to Onikuma).

I visited this restaurant in Hakodate based on a friend's recommendation. The owner trained at Japanese Soba Noodles Tsuta before opening his own place in the local area. The restaurant is a short drive from Goryokaku, and it is best to go by car. The interior has a counter and table seats, and since the owner runs the place alone, it may take some time, but you can enjoy watching the open kitchen while waiting! Today, I tried the Chuka Soba and Shoyu Soba for 900 yen each. The bowl that arrived was simple and beautiful! The soup had a gentle soy sauce flavor with a nice richness and aroma, and it was so delicious that I couldn't stop slurping it up. The noodles were thin and smooth, just the way I like them, perfectly balanced with the soup and cooked just right. The toppings were char siu, kujo negi, and menma, simple but lovely. Compared to Tsuta's complex flavors, this ramen was simple yet had depth, making it a ramen that I really liked. The location and operating hours may make it a bit challenging to visit, but I hope to come back someday. I discovered a restaurant with great potential and I'm excited to see how it grows!

It seems that you are from Tsuta. Hakodate is known for its salt culture. I believe that simplicity is best when it comes to chicken soy sauce, so I like this visual. The soy sauce soba looks just like soba at first sight. The thin homemade noodles have the same color as soba. The slight scent of bonito flakes and green onions also resemble soba. The noodles go well with the soup. The soup has an exquisite taste. It's a soup that attracts customers. The blend of noodles using several types of flour such as Nisshin Seifun and Yokoyama Seifun is also good. The only downside may be the location that makes it difficult for visitors from other prefectures to visit and the price range that locals may find expensive. For those who want to try delicious chicken soy sauce in Hakodate, this restaurant is highly recommended.

I tried the refreshing ramen. It has a unique taste that is not commonly found in Hakodate. It seems like they really value their ingredients! The chashu is delicious. In Hakodate, there are many rich ramen dishes made with seafood, but this ramen has a light and gentle flavor. It was fortunate that I was able to go since it was closed on the days I tried before.✌︎

I was looking forward to this place♪ There were a lot of customers inside. I ordered a bowl of rich soy sauce flavored ramen with chashu and seasoned egg, and a bowl of rich dried fish flavored ramen with chashu and seasoned egg, both around 1250 yen each. As I took the first sip of the soup... (It's lukewarm) Well, what can you do...? The presentation was meticulous and seemed time-consuming, and the low-temperature cooked chashu couldn't be put into the piping hot soup. The noodles also couldn't be put into the hot soup, (they get soggy right away) and the generous amount of green onions was ice cold. Is this the correct temperature for the soup...? Even for a capybara with a sensitive tongue, it was like, "It was lukewarm, huh..." For those of us raised on piping hot miso ramen, the temperature was a bit tough. Thank you for the meal.

I was planning to visit a ramen shop nearby, but it was unexpectedly under renovation. So, I decided to revisit this shop that I went to a couple of weeks ago. I ordered the Shoyu Soba from the ticket machine with the big buttons. Luckily, the place was not crowded, which was a relief because if it were in Tokyo, there would definitely be a long wait. I almost had the whole place to myself again, which made me feel special as if they were making the ramen just for me. After waiting for about 5 minutes, the beautifully presented ramen arrived. Let's dig in! The soup was flavorful with just the right amount of dried fish flavor, and the curly noodles were a perfect match. Once I started eating, I couldn't stop. The green onions were delicious too. The chashu pork had about 3 or 4 different types, and although I ate them all quickly, they were all top-notch quality, making me think that there are no other shops in Hokkaido or even in the whole region that pay such attention to detail. And of course, the shop owner who trained at that famous shop. There's no way the ramen could be bad. For those who think the prices are high for ramen, you should try it first before judging. This is a chance to visit when it's not crowded!

A young man from Tsuta is trying to liven up his hometown Hakodate by preparing high-quality ramen from the morning. Currently, he offers three types: salt, soy sauce, and dried fish. Chicken oil is not available at the moment. His favorite is the dried fish soba with extra green onions. The dried fish noodles are hand-kneaded and twisted. Recommended for those who reserve tempura for the evening. (Currently open for lunch only)

High-quality ramen in Hakodate! I was recommended by a respected person in Hakodate to visit this place. Upon entering the restaurant, I was greeted by the excellent service of the owner's elementary school daughter. The kitchen is also very clean and well-maintained. The owner has a stylish atmosphere that you wouldn't expect from a ramen shop. I already liked it just from that. There are 6 counter seats, table seats, and 2 raised tatami mat seats. I ordered soy sauce ramen, salt ramen, and dried fish ramen. Each soup was clear and the different types of noodles were wonderful. It was very delicious!

I ordered the dried fish ramen. It has a natural taste without the artificial flavor of chemical seasonings, allowing you to enjoy the original flavor of the ingredients. You can also enjoy various parts of the chashu. It's one of the top 3 most delicious ramen I've ever had, with each soup offering a unique and different taste of noodles. The manager is also a refreshing handsome man, enhancing the deliciousness!