[Hokkaido Ramen Expedition 2022 at Shin Da Tsuke Men] In May 2020, a shop called "Menya Shin Da" opened in Hakodate City. The chef, who trained at "Menya Ebisu" and "Ramen Ichibanboshi" in Sendai, opened this shop with their specialty being tsukemen without any chemical seasonings. When I arrived at the shop around 9:40 AM, there were already 6 people waiting in line. Those who lined up before 10 AM could participate in a lottery, but unfortunately, I did not win. I purchased the signature dish "Shin Da Tsukemen" for 990 yen from the ticket machine. The interior of the shop has a stylish counter and tables. The tsukemen arrived, featuring thick straight noodles with a satisfying chewy texture and a delicious aroma. The dipping soup is a thick fish and pork bone broth, with a rich pork bone base complemented by the fragrance of seafood. The soup has a good thickness without being too heavy, and it is finished without any chemical seasonings. It is a satisfying and delicious tsukemen with a classic taste. The toppings include rare chashu and menma. I didn't encounter many rich fish and pork bone broths during my ramen journey in Hokkaido, so it was great to be able to taste it in Hakodate. It seems to be quite popular, and I hope it will become a beloved shop in this area in the future. Thank you for the meal.

I was really looking forward to my first visit to this restaurant, and it did not disappoint. The seafood-based soup and chewy noodles were a perfect combination. I enjoyed thinking about how to eat the noodles with the toppings. The portion was generous, and I liked that I could still enjoy the soup after finishing the noodles. I will definitely go back. I went around 2 pm on a holiday and was able to get in smoothly.

"There's a really delicious tsukemen restaurant that my friend brought me to! We had to wait in line inside and outside the shop. After a while, we entered the shop and bought food tickets from the machine. Recently, it's been hard to find eggs in Sapporo (and also in Hakodate), so I got the one with a seasoned boiled egg. While waiting in line, I handed over the food ticket, so it didn't take long from sitting down to the food arriving. It was incredibly delicious! The rich and creamy seafood broth coated the thick noodles, making it so delicious! You can see why there's always a line. After finishing the noodles, they gave us a dipping soup and seaweed to add, making it even more delicious! It was a taste that becomes addictive."

Certainly, it is delicious, but it is at a normal level for a tsukemen restaurant that is common in the Kanto region. I think it is rare in Hakodate. It is a type that is often found in Tokyo. Although I understand that it should not be compared to the true master of the tsukemen world, Matudo Tomita, and his masterpieces like Yamanashi Uezu, when eating it, you can feel the difference in quality in the latter half. It can get a bit boring. However, it is one of the top tsukemen restaurants in Hakodate. I am genuinely happy to be able to enjoy this kind of flavor in Hakodate.

Is this also due to the soaring prices? This is my first visit. I had heard that if you want to eat tsukemen in Hakodate, you should go to this place, but I had never visited before because there was always a long line. Fortunately, there was no line outside this time, so I was able to go in. I usually like Rokurinsha and Tsukemen Shin when it comes to tsukemen, but I was curious to try this highly rated place. The standard tsukemen was 990 yen. I remember that it used to be around 890 yen in previous reviews. A bowl of ramen for almost 1000 yen, and with an extra egg and large size tsukemen for over 1200 yen seems expensive, even for Tokyo, but considering the situation in Ukraine, I convinced myself that it's understandable. When the bowl arrived, it looked beautiful. The menu said to try the noodles first, so I took a sip. Hmm, it's definitely better when dipped in the broth. I don't understand the point of eating just the noodles. The broth is similar to Tsukemen Shin and Rokurinsha. It's reminiscent of the flavors that were popular during the tsukemen boom. The chashu is pink from low-temperature cooking. It's decent when eaten on its own. But in the overall bowl, it lacks presence. The chashu is on the lighter side, so its texture is good, but it almost disappears in the strong flavor of the dipping sauce. Overall, it's tasty. Maybe my expectations were too high. Perhaps the people in Hakodate hadn't tried this type of tsukemen before, which is why there was a long line. In conclusion, it's up to you to go try it and evaluate it for yourself.

"Hakodate" and "tsukemen" were searched, and the shop we visited this time is one of our top 1 or 2 favorite ramen shops at home. Upon entering, we found that it operates on a ticket purchasing system. There were two male staff members who were efficient and quick. Here is a summary of the food: - Noodles: The thick noodles had a unique aroma and were easy to eat. They were slightly long, making it difficult to grab a mouthful with chopsticks. - Soup: The tsukemen had a strong seafood flavor, complemented well by yuzu and green onions. It was rich but not too heavy, with a refreshing aftertaste. They also accommodated a request to omit yuzu, and were generous in offering alternative toppings. Many customers ordered extra soup on the side, and pouring it into the soup bowl was a popular choice. I tried it as well and found it delicious, despite initially thinking it was a bit light. It was surprisingly tasty without any fishy bitterness. It's no wonder this place is so popular. It's a shame it's not closer to home... I hope to enjoy it again someday. Thank you for the meal!

I regret not realizing until now, after three years of being transferred, that there is a restaurant in Hakodate that Hokkaido residents who have expanded their range of activities now must absolutely visit. When feeling tired during the busy season, the best remedy for the exhausted body is not Red Bull or Monster, but ramen. Even when tired or sleepy, just hearing the word "ramen" wakes me up and unconsciously leads me to the restaurant. This is the ideal behavior of a ramen enthusiast, and by leaving a solid review after eating, we can share the charm of the restaurant. That is the mission of a food blogger. Now, let's get to the main point. This restaurant is located along the national highway running north and south along the coast. When you see a sign that says "Shinuchi" and feel the sea breeze while driving with the window slightly open, you may forget about the oncoming cars and almost make a right turn out of excitement. I can't die without eating ramen. Regaining my composure, I park in the gravel parking lot. As I peek inside, I see several people waiting behind the counter seats. I purchase my meal ticket and order the classic tsukemen, with the usual extra-large portion, and something called "nikumeshi." At that moment, a few people sitting on the bench are guided to their seats, reducing the wait time to zero. After about 5 minutes, I am guided to a table. The boys next to me seem to be already eating, but I want to maximize my excitement, so I avoid looking at the ramen until I sit down. I consider it a kind of spoiler. A few minutes later, the noodles arrive. I initially thought the soup would come later, but there were clear instructions on the table on how to eat, suggesting to first try the noodles as they are. Following the instructions, I take a bite of the noodles as they are. Despite some resistance, the aroma spreads well, and the thick noodles with a good chew can be felt throughout the mouth. As soon as I take a bite, the soup arrives. I had a hunch, but reviews on food websites are not reliable in this region. I am convinced that this place is undoubtedly a top ramen shop. The slightly sweet soup with yuzu and the finish that rivals top tsukemen shops in Tokyo and Chiba is truly impressive. The option to add black pepper for flavor variation is also appealing. The side dish of "nikumeshi" features fragrant, tender chashu, green onions, and wasabi as accents. The taste is so good that I can't help but think this dish alone could make the restaurant prosper. Both dishes are devoured in no time. The soup wari (diluted soup) is also excellent. Whether you call it "soup wari" or "wari soup," I may never know the correct term, but being able to switch roles and have the soup become the main focus at the end is satisfying. Unlike ramen, the bowl for tsukemen becomes completely flat, which is a pleasant feeling. Without a doubt, this restaurant is among the top ramen shops. It is leading the ramen scene in Hakodate and may turn Hakodate into a fierce battleground for ramen in the future. I can't help but imagine such a bright future based on the taste. I will definitely visit again. And I will continue to write lengthy reviews, with 80% of the content being irrelevant.

The tsukemen at this restaurant, run by two masters, is exceptional even though I don't eat it often. The noodles are made with whole wheat flour, thick and chewy. The soup is rich with a strong fish powder flavor. It seems to be a combination of pork bone and seafood broth. The thick noodles pair perfectly with the soup, and the refreshing scent of yuzu adds a nice touch. It's like a fusion of Chinese and Japanese ramen. You can finish every last drop of soup with the dipping sauce. Delicious... a delicate yet rich flavor that becomes addictive. I will definitely come back again.

I tried the standard tsukemen at this restaurant. The rich soup, based on fish broth and soy sauce, paired with the slightly chewy wheat noodles makes for a delicious combination. The hint of yuzu adds to the flavor, making it easy to eat and hard to put down. This is one of the best tsukemen in Hakodate. It's not easy to find a good ramen shop in Hakodate, but I'm glad I found this delicious tsukemen shop.

I visited a popular tsukemen restaurant that recently opened. I went early on the weekend, but still had to wait. I tried the "zensai tsukemen" which had a strong yuzu flavor in the dipping sauce, thick and chewy noodles. I added a little black pepper for extra flavor and finished it all. The noodles were quite filling, so it might be a bit much for women.

This time, I visited a renowned ramen shop in Hakodate. It is said to be the only place in Hakodate where you can enjoy authentic tsukemen, and I was excited to try it. I heard that they close when they run out of soup, so I arrived before the opening time and waited. At 10:30, the shop finally opened, and I was quickly seated after purchasing a meal ticket. While waiting, I looked around and found out that they were holding a lottery at the opening, so I asked the staff about it. They told me that it was only for the people lining up in front of the shop when they put up the curtain... even though I had been there before the opening. It was a bit harsh for a first-timer, and I think a bit more explanation would be helpful. Eventually, the noodles arrived with just one slice of chashu, menma, and seaweed as toppings. The noodles looked shiny and delicious! I tried the noodles alone to see if they had a good texture, but they were quite hard and difficult to pick up. However, they had a nice aroma and tasted delicious! When I dipped them in the soup and ate them, it was also delicious! However, the soup was a bit lukewarm, so it quickly cooled down. I think they need to make some improvements, like serving the soup in two portions. At 890 yen, it is quite expensive, so I hope they put in a bit more effort to make the experience enjoyable until the end. I also received a soup refill, and it was a satisfying meal.

I went to "Menya Shindate" on this day. When I entered at 11 o'clock, there were 10 customers in front of me and 6 customers behind me. The interior of the restaurant had an L-shaped counter and table seats. Upon entering, I was encouraged to buy a food ticket, so I checked the menu and chose the "Zenbu-nose" option. I handed the food ticket to the staff and sat on the bench to wait for my turn. Following the recommended way of eating, I started by trying the noodles only... The noodles, rinsed in cold water, had a firm texture. The dipping soup had a rich flavor. In the second half, I was instructed to sprinkle black pepper on the noodles for a change in taste, but personally I prefer it without the black pepper. At the end, I was told to add the soup to the dipping sauce and drink it! I followed the instructions and when I added the soup, there was seaweed attached to it, which made me happy. I also finished the "flavored egg" that I saved until the end by dipping it in water! The customer service at the restaurant was polite, and most importantly, the food was delicious, so I have decided to revisit the restaurant in the future!

Second visit. Just like last time, I had the signature dipping soba noodles. The aroma of the dried fish broth coming from the dipping sauce. The firm whole wheat noodles with a strong texture. The aroma of the noodles. The beautiful presentation of the toppings. This is truly a bowl from a popular high-level restaurant! I finished it in no time!

It was a journey to Hakodate via Itami and New Chitose this time. Most of the ANA short-haul flights have propellers. When I looked at the night view from the mountaintop, I thought it was a higher mountain, but it feels relatively low from the sky. At Menya Shindate in Hakodate City, about 20 minutes by rental car from Hakodate Airport. There were about 12-13 people waiting inside and outside the restaurant around 12 o'clock on Saturday! The popularity is as rumored. Since I only had about 3 hours in Hakodate today, I wanted to eat quickly (laughs). The opening hours are from 11:00 until the soup runs out. Closed on Tuesdays and the 1st and 3rd Wednesdays (if the soup is not good). While waiting in line, you buy a meal ticket first and the staff will come to collect it. So, I was invited into the restaurant to the meal ticket machine. The menu is only tsukemen. It's straightforward. There are also limited noodles, but they are also tsukemen. The young owner trained at a popular shop in Sendai and opened this shop in Hakodate. The opening was on May 13, 2020. I handed over the ticket and waited in the restaurant for about 20 minutes. On the table, there was Ichimi and black pepper. The Ajitama Shindate Tsukemen for 990 yen comes with a large sheet of seaweed, menma, rare chashu with pepper, ajitama, and vegetables. The taste of the thinly sliced chashu is mild, perhaps calculated with the dipping sauce in mind. The menma has a fairly strong flavor with a hint of dashi, and a smooth and soft texture. The pork bone seafood broth is full of umami, a classic dipping sauce. It has a slightly prominent sweetness, but a well-balanced flavor. Above all, the oil content is quite low, which is appealing. It seems easy to accept for older people and women who are used to salt ramen. The noodles are made with local Hakodate Deguchi noodles. They have a square shape and a distinctive texture with a sharp edge when you bite into them, while not having an overpowering flavor despite containing whole wheat flour. The thick noodles are more voluminous than they appear in the photos, and they are quite filling. The Ajitama is well-seasoned, but again, it seems to be designed with the dipping sauce in mind. The dipping sauce, which extracts the umami flavor well, is likely to quickly become popular in Hakodate's salt ramen culture. Be sure to try it for yourself!

Visit just before 3pm in the afternoon. The parking lot is usually full, but luckily it was empty on this day, so it was my first visit! I ordered the regular tsukemen, thinking the one at the front of the ticket machine would be the best. The boiling time felt slightly long since it was tsukemen. It arrived in about 12-13 minutes! The presentation was very meticulous and beautiful! First, I tried the noodles as they were. The whole wheat noodles had a strong wheat aroma and sweetness, making them excellent. However, they were a bit too hard to pick up with chopsticks. Now, let's try dipping them in the soup. Oh my, this soup is amazing! It has a strong aroma of dried fish and a rich, sweet broth. The noodles and soup go together perfectly! The taste was definitely worth the long lines!

A popular shop where a person who trained in Sendai opened a new shop on 5/13, specializing in "tsukemen" noodles! The shop quickly became a hot topic in Hakodate, where the "tsukemen culture" is not yet established, with lines forming daily. They opened at 11 am from 8/29 onwards and switched to continuous operation until sold out. The shop, which previously only offered evening service with "Shin-uchi ramen," now only serves "Shin-uchi tsukemen" and "limited edition tsukemen." Arriving around noon, I was 9th in line outside. I decided to order the "all-in" option after seeing pictures of it. The long-awaited bowl was a rich pork and seafood-based "classic-style tsukemen," with a thick and flavorful dipping sauce that perfectly coated the custom-made thick noodles. The highlight of tsukemen, the enjoyment of dipping noodles, was truly delicious. The slightly sweet dipping sauce with a hint of black pepper was excellent, and the low-temperature cooked chashu and soft-boiled seasoned egg were incredibly tasty. I also enjoyed mixing the soup into the noodles, leaving me full and satisfied. I look forward to seeing the new shop's future success!

Today, I had the limited edition ramen at Menya Sanda. It was the "Salt Koji Roast Shrimp Tsukemen" with extra green onions and no bamboo shoots, costing ¥1,000. The noodles were the same as usual, and the soup seemed to have the usual base with added salt koji and shrimp broth. It was absolutely delicious.

Hakodate? Nanae Hama? There is a ramen shop. They serve tsukemen during the day and ramen at night. The tsukemen is my favorite in Hakodate. The noodles are thick and firm, giving a satisfying texture. I would like to try the ramen next time. One of my favorite ramen shops in Hakodate.

A new restaurant opened near the Hong Kong Stock Exchange and it was always crowded. Even when I went at the start of the evening hours, I couldn't get in on the first round and had to wait in line. The restaurant was very clean and had a ticket machine for ordering. The service was excellent. For the first round, we ordered the "Master Tsukemen" for 1080 yen with an additional yuzu for 150 yen. The chashu was served on a separate plate and sliced right in front of us. The noodles, made with whole wheat, were chewy and delicious even without any toppings. The dipping sauce was rich and thick, but not overpowering, and very tasty. The yuzu topping was unnecessary as there was already enough flavor in the dish. On another visit, we tried the "Master Ramen" for 880 yen, which came with thick menma and chashu. The presentation was meticulous and the dish was very filling. The dipping sauce was also delicious and had a nice balance of flavors. We returned on another day to try the "All-In Master Ramen" for 1050 yen, which included an extra plate of chashu. The miso broth was made with a blend of several types of miso and chicken broth. Although it was supposed to have a hint of sansho pepper oil, I didn't notice it much. The seaweed used was of good quality. Both the tsukemen and ramen were equally appealing. The young owner was attentive and the restaurant was well-maintained. Luckily, we were able to enter without waiting in line during the evening hours and enjoyed our meal leisurely. It was indeed delicious. We also ordered the extra soup at the end, which came with seaweed added to it. We finished every last drop.

The broth is rich and a bit pricey, but it's worth it because it's so delicious. They also provide instructions on how to eat it, which adds to the enjoyment. I would definitely come back again.

I live near Hakodate and have been to this place many times already. The tsukemen here is delicious - the noodles, soup, chashu, egg, everything! When you come to Hakodate, you should definitely give it a try! ☺️🍜