I had been curious about this restaurant for a while and wanted to try it out. My wife and I drove up to Kamikawa for a relaxing drive, which took about an hour. It was enjoyable to have a leisurely drive after a long time. This time, my wife was driving. We had a restaurant in mind, but we hadn't decided on what flavor to try. Let's check on Tabelog. It seems like salt flavor is recommended, but miso ramen is also said to be delicious. Hmm, a tough decision. Sharing information with my wife, we parked our car at the free parking space in front of Kamikawa Station and walked to the restaurant. We arrived around 12:30, and a few customers were leaving the restaurant. It seemed like regular customers had been coming in early. We entered the restaurant and sanitized our hands. The place was run by three people. They were clearing the table seats, so we had to wait for a bit. The table seats had partitions, making them like private rooms. There was space for four people, so my wife and I went in. They seemed to have thoroughly sanitized the place. We looked at the menu right away, but I already knew what I wanted. Salt chashu ramen for me and miso ramen for my wife. It took a bit of time for the food to be ready (about 20 minutes). During that time, I looked around the restaurant. On the right after entering the restaurant was a counter seat. They might have also served sushi before. On the left were a few private rooms. Behind the counter, there was a photo and autograph of the local player, Sara Takanashi. Truly a local touch. I liked that. The chef seemed to focus mainly on making ramen. There was a nice touch of dedication. More customers kept coming in later. It seemed like there were more orders for salt flavor, but there were also orders for soy sauce and miso. They provided a large pot of water on the table, which was good. Ramen and curry make you drink a lot of water. I was interested in the menu items, such as Chashu-men and Meippai Chashu. I wonder how amazing Meippai is... I feel like I want to order it next time. Here comes the salt chashu noodles!!! Oh. The chashu seemed to be made of pork belly. But it didn't seem too fatty. There were an unusually large number of pieces of chashu. I forgot to count, but I could see at least 9 pieces in the photo. The salt soup was a bit cloudy. The green and white parts of the leeks were plentiful, which I liked. First, the soup. Ohhhh. Is it pork bone-based...? And then a flavor of seafood that seemed to be grilled over charcoal followed. Hmm. An amazing taste. I was surprised. It was a flavor I had never tasted before in my life. I couldn't help but slurp it down multiple times. First, the soup was finished, and next was the noodles. The noodles were smooth. The color was similar to Asahikawa ramen, but completely different. It was a bit soft, so if you like it firm, you might want to ask when ordering, but I was fine with this. It goes perfectly with salt ramen. Next was the chashu. It was thick and had a good chew. It wasn't overly tender and was very delicious. I have never felt like I had finished eating chashu in chashu-men before!! But in this restaurant, I felt like, "I ate a lot, but there's still chashu left!!" and my excitement went up!! The unique flavor of salt ramen is addictive, and the solidness of the chashu is also addictive. For health reasons, I usually leave some soup and noodles, but I ended up finishing it all after a long time. We paid and left. Actually, I had been visiting Kamikawa for business every week for about 20 years. The town has become much cleaner since then. It was a pleasant drive and ramen journey. I want to visit again soon. Next time, I definitely want to try soy sauce ramen... I want to challenge the Meippai Chashu. I hope this great restaurant continues for a long time. I will definitely visit again! Thank you for the meal!

On the way back from Tokachi, around 7 pm, I stopped by Kiyoshi Shokudo near Kamikawa Station. It seems that this restaurant is frequented by the famous Sara Takanashi. They have a wide variety of ramen on the menu, as well as other noodle dishes, rice dishes, and izakaya menu items. This time, I had soy sauce ramen. The soup here is tasty without any strong flavors, and the noodles are likely the same as those used in other shops in Kamikawa. The chashu pork was delicious too. It's a ramen that makes you want to come back for more. Thank you for the meal.

Vegetable ramen (salt) with tonkotsu soup and white curly noodles is lukewarm. Topped with Chinese cabbage and bean sprouts, it's a bit meager. It seems that Kamikawa is a ramen town... based on the tourism department? Chamber of Commerce? Not sure. I wish there was a bit more creativity. If you're a fan of Sara Takanashi, maybe they could add some "Takanashi" (Chinese mustard greens) or some crazy spices? Nothing comes to mind for someone like me though.

I went to Kamikawa for work. Before starting my job, I had dinner at Kiyoshi Shokudo. I had miso ramen. It wasn't too strong in flavor, but had a gentle taste that made it easy to eat. The pork slices had a strong presence and were delicious. I enjoyed it. Thank you for the meal!

The weather is nice today, so I took a one-hour drive from my hometown to Kamikawa Town to have ramen! I saw this place on TV before! Satara Takashi was eating the ramen so deliciously, I want to try it too. I remember Satara-san was eating the miso without vegetables, but when I checked on Tabelog, the salt ramen looked delicious, so I ordered the salt ramen for 750 yen. First, I took a sip of the soup. Mmm, delicious! The snow-white tonkotsu shiratama soup has a simple yet very mellow taste, with a gentle sweetness of tonkotsu. It's so comforting. The noodles are soft, similar to Asahikawa noodles, a low-water, medium-thick noodle. It's a gentle noodle that goes well with the soup. Delicious! The toppings are green onions, menma, chashu, with a simple composition. The chashu is well-flavored meat, adding a nice accent to the mellow ramen. It was a delicious salt ramen with a lingering mellow soup! Next time, I want to try the miso that Satara-san was eating! After heating up with the delicious ramen, I cooled down at the Ice Pavilion at minus 41 degrees Celsius!

"Pork Salt Ramen? In the ramen town of Kamikawa-cho, the hometown of ski jumper Sara Takanashi. The shop displays photos of Sara Takanashi, and the ramen is reminiscent of Santoka with its creamy salt ramen which is quite delicious! The salt ramen with chashu costs 950 yen. The chashu is thickly sliced and very satisfying to eat. It's not too salty, and the flavor is just right even if you eat a lot. I would like to challenge the miso ramen next."

During a trip in Hokkaido, I accidentally landed in Kamikawa. With only about an hour and a half to spare, I decided to try out one of the ramen shops in the area known for their delicious ramen, Kiyoshi Shokudo. I was pleasantly surprised. The ramen had a complex and unique flavor that I had never tasted before. The atmosphere inside the restaurant was also charming, which added to the experience. I'm not sure when I'll have the chance to visit again, but if I'm ever near Kamikawa, I would love to have this ramen again.

At the usual restaurant in Kamikawa-cho. I ordered miso chashu ramen. I actually prefer the salt flavor, but I chose miso this time because it has vegetables in it and I wanted to eat some vegetables. However, when I looked at the menu closely, I noticed that the salt and soy sauce ramen have an option for vegetable ramen for an extra 100 yen. The miso ramen without vegetables is also available for 100 yen less, and I realized that there is actually no price difference based on the flavor. By the way, this restaurant offers a menu called "Chashu Meippai," but even the regular chashu ramen has plenty of chashu in it. The chashu has a firm texture, so if you go for "Meippai," it might be a bit tough on your jaw. In other words, the regular chashu ramen might be enough. But it's worth trying "Meippai" at least once. And one more thing, the appearance and taste of the salt and miso soup are almost indistinguishable.

A person parked their car in front of a house in the neighborhood and got scolded. It was really crowded, maybe because of the autumn leaves season or because it's always busy at that shop, I'm not sure. Lately, I've only been having soy sauce and salt ramen, so this time I decided to go for miso. I had to wait for quite a while. I ordered the vegetable miso ramen. It was lukewarm. I was surprised that there are shops that serve ramen this lukewarm. They boil a lot of noodles at once, so it takes time to process. The noodles were soft and completely overcooked. The flavor was mild, almost like the miso was diluted. There were a lot of onions and bean sprouts, almost the same amount. I thought it was more like miso soup than ramen. The chashu was salty and tough. The soup, toppings, and noodles were all not delicious. I rarely leave food, but I left some this time. It was a memorable bowl of ramen.

Today I went to a restaurant in Kamikawa that looks like a sushi place. I sat at the counter, and in front of me was a display case with only chopsticks inside. I ordered the shio ramen. It arrived in about 7 minutes and the soup was delicious! It had a slight cloudiness, but it wasn't too rich. It was light yet flavorful. I'm not sure if it was made with clam or some other kind of broth, as my palate isn't very refined. It didn't taste salty, but rather the umami brought out the saltiness. The seasoned bamboo shoots were medium in thickness and tender. The chashu had a good chew to it, well-seasoned, and slightly gamey. It reminded me of the chashu at old-school ramen shops. There were two thick slices and some thinly sliced pieces. The noodles were not Asahikawa-style. They were medium-thin curly noodles with a higher water content, cooked to a softer texture. They were quite white in color. I should have asked for them to be cooked firmer as I didn't like the noodles, but the delicious soup made up for it.

Miso Chashu Ramen has vegetables so it's healthy. The third to fifth pictures are from when I ate Salt Ramen at the same restaurant before. It was loaded with chashu. Salt and miso. Chashu and loaded with chashu. The appearance is almost the same haha. Even regular Chashu Ramen comes with plenty of chashu. In the town of Ramen, Kamikawa-cho, known for having the best ramen in Japan.

Miso Ramen 850 yen Today's lunch was at Kiyoshi Shokudo. Since I came to Kamikawa-cho, I decided to have ramen. The menu was simple with soy sauce ramen, salt ramen, and miso ramen. I like that it's not too complicated. I ordered the miso ramen. There were no other customers before or after me. Maybe because it was past lunchtime. It was served in about 10 minutes. The presentation was simple with bamboo shoots, chashu, vegetables (onions, cabbage, bean sprouts), and a miso-based pork bone soup with a hint of seafood. The soup was a bit rich but balanced well with the vegetables.

I thought there would be customers at 1:30, but there were two groups before and one person after. It seemed like a pub at night. Following the reviews, I chose the salt ramen for 750 yen. It arrived in 7 to 8 minutes. The creamy tonkotsu-based soup mixes well with the noodles. The slightly thick chashu is especially delicious. The owner's cigarettes are placed inside the counter. After finishing making the ramen, the owner went out to smoke. There is no no-smoking sign in the store, but at least during the day, customers are expected to not smoke. I'll go to the next door again next time. Thank you for the meal.

I visited Kiyoshi Shokudo for the first time! The sign at the entrance caught my attention - "The town of Kamikawa, home to the best ramen in Japan." I wonder what that means? I'll look it up later. Anyway, I went inside and it was quite crowded. Almost full, with just one seat available at the counter. I decided on soy sauce ramen for 750 yen including tax. It was ready in about 10 minutes. The soup had a salty taste with a strong umami flavor, just the right richness. The noodles were mostly straight and quite soft - I prefer them a bit firmer. The chashu was delicious, almost like bacon, but the portion was a bit small. It's a good spot for a quick meal, although I had planned to try another place as well, the wait was too long so I gave up. Overall, it was a satisfying meal.

I had lunch at Kiyoshi Shokudo in Kamikawa Town and enjoyed a bowl of ramen. As I am on a business trip to Kitami, I drove back to my home in Kitahiroshima where my cute dog is waiting for me. On the way, I often stop for lunch in places like Engaru, Kamikawa, and Asahikawa. Asahikawa is a bit far from the city center after getting off the highway, so it takes time to find a place to eat. However, Kamikawa is convenient as I can reach my favorite ramen shop in less than 5 minutes after getting off the highway! Even when I cross Ishikari and take the local roads, it's very convenient to have a bowl of ramen for a quick meal before getting on the highway. The miso ramen with lots of vegetables and plenty of juicy char siu is my favorite. The slightly wavy noodles are soft, similar to white straight noodles. The gentle sauce and light double soup may not be everyone's favorite in Hokkaido where rich ramen is common, but I personally love it.

It is located in the shopping street in front of Kamikawa Station. There is also a public parking lot nearby, so it is easy to access by car. I ordered the Char Siu Ramen (salt). It had a refreshing taste, not too heavy despite its appearance. The soup was delicious and I never got tired of it. The noodles were straight and of medium thickness. The Char Siu was satisfying in both taste and portion. It had just the right amount of fat for me. The ramen as a whole was very filling. By the time I finished, I was feeling a bit full. Since Kamikawa is a place I often visit, I definitely want to come back to this restaurant in the future.

A leisurely trip to Hokkaido. I revisited Kiyoshi Shokudo, where I was impressed by the soy sauce vegetable ramen last year. It's 1:00 pm. The town is still quiet as ever. I parked my car at the free parking lot near Kamikawa Station and walked to the restaurant. There were no other customers inside. Since I enjoyed the soy sauce flavor last year, this time I ordered the miso ramen (which comes with vegetables by default). It was made by the landlady from start to finish. The miso broth was made with white miso base and had a clean appearance. The flavor was gentle, not too strong or oily. Just right. The vegetables, especially the sweet onions, were abundant just like last year. The noodles were firm and matched perfectly with the miso soup. A great balance. It was very delicious. The ashtray that I was concerned about last year due to the revised Health Promotion Law has been removed. This will surely add to the enjoyment of the meal. I'm already thinking about coming back next time to try the salt flavor. It was a wonderful taste that made me want to come back. Thank you for the meal. (^_-)-☆

In 2020, there are basically four routes between Asahikawa and Obihiro. The first is the Karikomi Pass route via Furano and Karikomi Pass. This route includes the use of National Route 237 and 38, as well as local roads like the Fumoto district route. National Route 237 can get a bit crowded, but it has many places to stop by. The second is the Mikuni Pass route via Kamikawa and Mikuni Pass. There isn't much between Sounkyo and Kunneppu. People living north of Asahikawa find this route faster. The third is the Tomuraushi route. This involves abandoning the car in Biei, crossing over Tomuraushi Mountain, and entering Shintoku. You will need to hitchhike at Tomuraushi Onsen. Lastly, there is the Takasu route where you borrow Dr. Takasu's helicopter. This route allows you to travel the shortest distance, but you must say "YES, Takasu Clinic!!" when you land. That being said, let's talk about "Kiyoshi Shokudo". On the way back from Obihiro, we stopped by for lunch using the Mikuni Pass route in Kamikawa. There are no special rules like singing "Zun Zun Zun Doko Kiyoshi" when entering this restaurant. If you add an extra "shi", it becomes "Kiyoshi Shisho, Kudo!!". The interior looks like a tavern, and I ordered the soy sauce ramen for 750 yen. It's actually a tonkotsu ramen with a light soy sauce that made me doubt at first if it was really soy sauce. The thin noodles complement the soup well, and although I didn't find it delicious at first, as I continued to sip the soup, I realized it was actually a very refined soup, and I couldn't stop eating. The soup is definitely enhanced by the salt content. The chewy chashu makes you want to eat it with rice as a side dish. The menma is also tasty. When you visit here, try the salt ramen and you'll be pleasantly surprised. You'll definitely be fooled into thinking it's soy sauce, so give it a try with a smile!

I think there are several ramen shops in Kamikawa-cho, but one popular shop near Kamikawa Station that I have visited several times is featured here for the first time. When you look at the menu, it includes noodles, rice dishes, and izakaya items, but I believe the ramen is the most popular here. I tried the miso chashu ramen, and it was delicious with plenty of chashu slices. You can enjoy a tasty bowl of ramen here.

I came to eat ramen in Kamikawa-cho, where Sara Takanashi grew up (^o^) Since there is no parking lot, I parked at the free parking lot in front of the station and walked along a narrow path to the restaurant, which took about 1 minute. I ordered the Shio Chashu Ramen for 950 yen! My colleague ordered the Shoyu Vegetable Ramen for 850 yen. We arrived a little after 11:50 am and the restaurant was almost full. We were seated at a partitioned table. The interior of the restaurant is filled with Sara Takanashi's presence (^o^) The cold water placed on the table is delicious. After a short wait, our ramen was ready. The soup of the Shio Chashu Ramen is a light tonkotsu soup, with a generous serving of thickly sliced chashu. The soup has a subtle flavor of roasted lard, but it is not overpowering! The more you drink it, the more addictive it becomes, a very delicious soup. It tastes even better when combined with the chashu. The noodles are white, slightly thick straight noodles. They have a chewy texture and are delicious. It's no wonder Sara Takanashi loves this place. I will definitely visit again if I have the chance. Thank you for the meal.

On this day, I took the first morning flight to Asahikawa and headed to the Taisetsu Kogen Sanso by rental car. However, in Asahikawa, most of the restaurants for brunch do not open until after 11:00 am, so I decided to skip it this time. I arrived in Kamikawa just before 11:00 am, so I stopped by for a break to have Kamikawa Ramen. The restaurant was called Kiyoshi this time, whereas two weeks ago it was Asahi Shokudo. As soon as it turned 11:00 am, I saw the curtain being hung and the sign flipped from "preparing" to "open for business," so I entered. The interior of the restaurant had the atmosphere of a small Showa-era drinking establishment, with a main counter on the right and individual table seats on the left. There was also a grill in the corner on the right side of the counter, so I assume they operate as a bar in the evening as well. Towards the back, there was a small private room for reservations. Initially, I planned to order a simple soy sauce ramen, but when I looked at the menu, I discovered a Stamina Ramen topped with my favorite ingredient, Kitopiro (mountain vegetable garlic). Although it was priced at 1,400 yen, I was intrigued and as a food blogger, I felt compelled to try it. I asked if it was possible to add chashu to the Stamina Ramen, and they confirmed that it was possible for an additional 200 yen. When the ramen was served, the noodles were topped with Kitopiro on the right, finely chopped green onions in the center, and chashu covering the rest. The soup appeared to be miso-based, but it was actually soy sauce-flavored. Upon tasting the soup, I felt a pleasant umami and a silky texture from the pork bones. There was no unpleasant smell or heaviness, just the deliciousness of high-quality pork. The soup was not overly salty, allowing me to enjoy it without worries. The noodles were the low-water content, thin curly type commonly used in Asahikawa, with a slightly whitish color. The old-fashioned draining technique with a flat strainer was used to transfer the noodles to the bowl. The mild soy sauce soup complemented the flavor of the noodles without overpowering it. Kitopiro is a fairly common mountain vegetable in Hokkaido, usually cooked in a sweet and savory manner, which is a bit disappointing. However, here they pickled Kitopiro lightly like kimchi, eliminating the sweetness and adding a mild acidity that enhanced the garlic flavor of Kitopiro. The texture was not too soft but had a crispness to it, and it absorbed the seasoning well. Eating the noodles with Kitopiro increased my appetite, and I found myself slurping more noodles (laughs). When combined with chashu, the deliciousness of the chashu was further enhanced. The chashu had a perfect balance of sweetness and saltiness, and the Kitopiro kimchi pickles added a tangy and spicy flavor that complemented each other. The chashu was even more to my liking than the one I had at Asahi Shokudo recently, with just the right amount of fat and a good ratio of lean meat. I was surprised to find that there was a generous amount of chashu, not only visible on top of the bowl but also hidden underneath. Perhaps they piled up the chashu generously to make it a stamina dish, adding extra chashu on top of the regular serving, totaling more than 15 slices of various sizes. There were slight differences in texture, with some being firmer and others having a normal chewiness. I was almost overwhelmed by the amount of chashu, but the lean and fatty meat had no off-putting qualities, and the seasoning with soy sauce was excellent, allowing me to finish every piece without leaving any behind. If it had the sweetness and heaviness that I remembered from Asahi, I would have definitely given up halfway. The menma was of the thin type, slightly soft and seasoned normally. The green onions were vibrant and flavorful, which was great! Some people or restaurants may say that green onions are unnecessary in ramen, but that misses the essence. High-quality ingredients like green onions add richness to the dish.