When it gets hot, the symptoms worsen, it is a designated rare disease by the government. There is no cure for my rare disease yet. "Blood products" are administered for 5 consecutive days to temporarily improve symptoms. Last year, I was hospitalized 5 times for rare disease treatment. I was hospitalized for the third time this year on June 12th, but was discharged 15 days ago. Your supportive comments are always a source of encouragement during my hospital stays. I am truly grateful. Moving forward, thank you for your continued support. In August 2022, I was discharged for the third time this year. Due to poor health, comments and replies are delayed. I will catch up and reply as soon as I feel better. For now, I plan to focus on reviewing past posts that have not been reviewed. Visits will be limited based on my health condition. The birthplace of Teshikaga Ramen is in the Nijuhatchiken area of ​​Sapporo, but the main shop is now located in Hakkaido. The Sapporo Teine shop was opened in 2008. This is essentially the birthplace of Sapporo-originated Teshikaga Ramen. I visited for lunch with my usual companion after a long time. The shop is located on Route 5 in the Inaho area of ​​Teine-ku, Sapporo. Please check the exact location on Tabelog. We ordered the "Large Shrimp Miso Ramen with 3 Large Shrimps for 1380 yen" which is the signature dish of Sapporo Teine shop. During lunchtime on a weekday, we received "Wasabi Rice" or "Small Rice" as a service. We both chose "Wasabi Rice". After a 7-minute wait, our "Large Shrimp Miso Ramen with 3 Large Shrimps" and "Wasabi Rice" arrived. Although the menu says "Large Shrimp with 3 Large Shrimps", the "3 Large Shrimps are served separately sautéed in garlic butter" ♪ The remaining shrimp-flavored butter on the plate was added to the ramen, making it delicious as a shrimp butter ramen. ■ Large Shrimp Miso Ramen Noodles: Teshikaga Ramen's noodles made from 100% Hokkaido wheat, produced by Sagamiya. A medium-thick, curly noodle that is the standard Sapporo noodle. Soup: Double soup of seafood and pork bone white soup. It has a nice shrimp flavor. Adding garlic tightens the taste Ingredients: 3 large shrimps served separately sautéed in garlic butter. It has a good flavor that matches the ramen. Plenty of butter, and the remaining butter is added to the ramen soup. Shrimp wonton, shrimp powder, diced chashu, half-seasoned egg, chopped purple onion, chopped green onion Price: 1380 yen (tax included) ■ Wasabi Rice Rice topped with ground wasabi seasoned with soy sauce and sprinkled with chopped seaweed. The "Large Shrimp Miso Ramen with 3 Large Shrimps" is delicious with a rich flavor. It is a luxurious ramen with plenty of shrimp. The "3 large shrimps sautéed in garlic butter" are nice. Adding the remaining "shrimp-flavored garlic butter" to the ramen soup significantly enhances the taste. It is a very delicious ramen that ramen lovers and shrimp lovers will not be able to resist. It feels like a significant upgrade from the "Limited to 20 servings a day, Shrimp Salt Ramen" I had at the Hakkaido shop before. The "Wasabi Rice" served as a weekday lunch service goes very well with it. It serves as a good palate cleanser. I would like to order the same thing again for lunch next time. It was delicious, thank you.

After a long time, I visited the Shisappu Handmade Tenjin store during lunchtime and it was full. Luckily, I managed to find a seat at the counter. I ordered the usual menu, which was the seafood shoyu ramen with mountain wasabi and rice. It arrived in about 5 minutes and had the same delicious taste as always. The bamboo shoots were crunchy and seasoned perfectly. The noodles were smooth and the pork slices were flavorful, with even the fatty parts tasting great. The seasoned egg was soft and creamy, making it the best. I will definitely visit again.

It's a little before lunchtime, but I just finished work, so let's have lunch. There was a ramen shop nearby called Shikaoi Ramen. The Shikaoi Shoyu Ramen for 900 yen was delicious, but I don't really like the pork bone smell, so it bothered me a bit. The 3 gyoza for 350 yen were large, full of garlic, and spicy. They were delicious. The cheerful and friendly staff made me feel relieved. Thank you for the meal.

After a long time, I visited Shakotan in Hokkaido during the sea urchin season. On the way, I stopped for lunch in Teine, Sapporo, at the Abashiri Ramen restaurant. I had enjoyed it before at the Kitahiroshima branch, so I decided to try it here this time. The main branch is located in the nature-filled town of Abashiri in eastern Hokkaido. The exterior has a charming appearance, with a large red lantern at the entrance making a strong impression. The name of the restaurant is also written in hiragana as "teshikaga". Inside, the decor is woody, and we were seated at a table. I had planned to order my favorite "Seafood Shoyu" ramen. However, the menu with pictures featured a "Shrimp Ramen", and there were several flags outside advertising it. Intrigued by the 9-year development process mentioned, as a shrimp lover, I changed my mind. I ordered the Shrimp Ramen with 3 large shrimp on top, which costs 1500 yen. I also got some dumplings for 350 yen and a complimentary wasabi rice. The regular shrimp ramen is 1000 yen, but this one comes with 3 large shrimp on the side. The shrimp were served separately and had a garlic butter aroma. They were a perfect topping for the shrimp ramen. The soup had a brick-red color, a combination of rich white broth and shrimp flavor. I could distinctly taste the shrimp flavor, and while I could choose between miso and salt, the salt option felt more direct in bringing out the shrimp taste. I was happy to find shrimp wontons in the bowl as well. The noodles were the usual medium-thick, curly type. The wasabi rice complemented the rich shrimp ramen nicely. Overall, it was a satisfying meal. Thank you for the delicious food.

We ordered fish extract soy sauce, old-fashioned "salt", and hot water salt with a coupon and got dumplings. It had been a while since I had ramen, and I usually prefer miso, but this time I chose hot water salt. My son loves the fish extract soy sauce here. We enjoyed our meal.

I had lunch at the Teishikaruto Ramen restaurant. I probably won't go all the way to Teishikaruto town, so I enjoyed the feeling of the main store at the Teine store. The owner is ambitious, with many branches. The restaurant is popular. Lately, they seem to be focusing on shrimp ramen. Maybe shrimp is cheap to source. I ordered the Fish Broth Soy Sauce ramen. They seem to use a special adjustment wheat for Teishikaruto ramen. You can feel the founder's commitment. The noodles are chewy. The soup has a unique soy sauce flavor. It uses a lot of fish powder, giving it depth of flavor. The bowl has a unique shape, but are they not improving the portion size for profitability? Can't you point that out... Thank you for the meal.

I had my first ramen of the new year here, with fish broth soy sauce chashu and seasoned egg toppings. I had been craving fish broth soy sauce ramen for a few days now. I felt like this ramen from Ramen Yokocho was lighter than usual, but maybe that was just me. It seemed a bit more watery. However, the flavor and the way the soup clung to the noodles was unique to this ramen. It's a ramen I want to eat regularly. Noodles: Sagamiya Seimen

I visited a ramen shop along Line 5 on August 5, 2022. There are many restaurants in this area, but many were closed around 3 pm. This shop was attractive as it was open without a break. The interior was clean and beautiful. I looked at the menu and ordered the Black Ma Oil Pork White Broth Salt Ramen. The soup was served hot in about 5 minutes. When I tasted the soup, it was rich pork bone broth and very salty! The noodles were straight and had a good texture, but the soup was too salty that I even considered ordering rice halfway through.

I had the Tokachigawa miso ramen. The miso flavor and richness of the soup are delicious. The stir-fried bean sprouts and cabbage, along with the curly noodles, are tasty when mixed with the soup. The chashu is on the smaller side. The original spice on the table adds a spicy kick, making it even more delicious. The bright and lively atmosphere of the restaurant is great.

I visited the restaurant at lunchtime and ordered the usual seafood soy sauce ramen and the lunch special of mountain wasabi rice. The soup was delicious as always, the noodles were smooth and just the way I like them. The chashu was not too thick or too thin, just right. The mountain wasabi rice had a strong kick to it, so be careful not to choke if you eat it too fast! The portion of noodles was a bit small, but when eaten with the rice, it was satisfying enough. I finished my meal in no time. Thank you for the meal!

I feel like relieving stress with spiciness today. So I decided to visit based on everyone's reviews. Lately, there are many places that claim to be super spicy but end up not being that spicy, so I was curious to see. I went around 2pm on Saturday, and as expected, it was a popular spot, completely full. There were many tempting options on the menu, but I stuck to my original plan and ordered the Red Dragon. I hesitated on the level of spiciness, but in the end, I went with level 10. It only took five minutes for the dish to arrive. Even at level 10, the staff making it were coughing...haha. When I tried it, it was so spicy! Just incredibly spicy. But since I didn't slurp, I didn't cough. The noodles had a strong wheat flavor, which was a nice contrast to the spiciness. The green onions as a topping were refreshing. But overall, it was so spicy that I was sweating from my eyelids... (⌒-⌒; ) It was a good way to relieve stress with spiciness, but I feel like this place would have delicious dishes even without the extreme spiciness. Next time, I want to try something normal or maybe go for the Red Dragon but with less spiciness. Thank you for the meal! ^_^

I have been to Hassamu-ten and Ramen Yokocho in Teshikaga, but this was my first time at Teine! I ordered the Red Dragon with a spice level of 7, and I got the lunchtime special of wasabi rice! The Dragon was a tough opponent!! Maybe 7 was my limit? I think if it was 8, I wouldn't have been able to taste it... I was originally thinking of going for a spice level of 10, so I'm glad I asked the staff. I realized that I like spicy food, but not that spicy. The maximum level of 15 was delicious. Whew!

On January 10, 2022, I had some business in Ishikari and went to the Shikotsu Ramen Teine branch for lunch. It had been a month since I last ate spicy food at a restaurant. I decided to try the menu that Lulu-sama from MyRebi had previously challenged. I ordered the Red Dragon level 15 spicy ramen. There is also a branch at the Kitahiroshima Outlet food court, where I had tried the same dish before, but the Teine branch allows you to go up to level 15 spiciness, so I naturally chose the maximum level. The dish arrived in about 10 minutes. The aroma of spiciness was strong. When I took a sip of the soup, the spiciness and minced meat made me choke. It was even spicier than I had expected! It's a good dish to restore my weakened tolerance to spiciness. I purposely drank some water to check the level of spiciness. It was definitely intense. The dish also had chopped green peppers and pickled radish on the bottom. The miso spiciness was maintained well and it was satisfyingly spicy. It's great that you can choose the level of spiciness for free. I enjoyed every bit of the soup and finished it all. Thank you for the meal. Within the next six months, I plan to challenge the Hell Spicy Ramen at Ichino, the level 37 spiciness at Muroran Colombo, seek revenge at Asahikawa Tomoichi, and try the Flaming Fire Ramen at Shanti. These dishes are all of high difficulty, and I'm not confident, but I will give it my best shot. Piroyukin's Spiciness Level (on a scale of 15): Level 10 - The chopped chili peppers, minced meat, and spiciness of the soup make you choke. The intensity is strong, so I recommend this for those who are really into super spicy food. For others, starting from level 5 spiciness might be more suitable.

I visited the restaurant at the request of my companion to try the Shibecha Ramen for the first time. We were given a buzzer and menu to wait in the car as there were 3 groups ahead of us. After about 20 minutes, we were called inside. The oval-shaped counter had 8 seats, and we were seated there. I ordered the Shio Ramen while my companion ordered the Shibecha Shoyu Ramen with extra Char Siu topping. The ramen was served about 20 minutes after ordering. The milky white soup with seafood flavors was surprisingly light yet flavorful. The slightly firm medium-thick curly noodles were to my liking. The large Char Siu had a nice sear and was satisfying to eat. My companion actually preferred the original Char Siu that came with the ramen over the additional one they ordered. Many people seemed to be ordering the Red Dragon, a spicy miso ramen, which might be a recommended dish here. If given the chance, I would like to visit again. Thank you for the meal.

In the past, "Miso" for 830 yen. Flat noodles in a sweet soup. Very strong fishy taste... got tired of it. In the menu photo, the black topping looked like wood ear mushrooms, but when it came out, it was thick wakame seaweed? Overall, it was a ramen that I couldn't really like. I also ordered the 300 yen fried rice, but it was too oily and couldn't be eaten when it cooled down. It's been about 10 years since I last came, and the restaurant has become bigger and cleaner! Is "Red Dragon" still the only choice here?

On a certain weekday, after finding out that four consecutive restaurants I had planned to visit were closed, I decided to visit a ramen shop in Inaho 2-jo, Teine-ku, which I was confident would be open. The parking lot in front of the shop seemed to have enough space for parking. The interior of the shop was not very spacious, with a U-shaped counter and three table seats. Japanese pop music was playing in the background. From the menu, I would usually go for the Black Ma-Yu Tonkotsu Shio ramen, but this time I decided to try the "Red Dragon" (880 yen) with the lowest level of spiciness, and I chose the "Wasabi Rice" from the lunch service. After a while, my order arrived. The bowl was smaller in diameter but deeper than average. The noodles were yellow, medium-thin curly noodles with a chewy texture. The slightly oily, red soup had just the right amount of spiciness, as expected from level 1, with a pleasant lingering taste of various chili peppers. The miso used in the soup was reassuringly familiar to Hokkaido residents. The toppings included bean sprouts, onions, green onions, seasoned bamboo shoots, seaweed, a half-boiled egg with seasoned minced meat at the bottom, and a soft, well-marbled chashu. The lunch service's wasabi rice had a decent level of spiciness from the soy sauce-pickled wasabi and chopped seaweed. It reminded me of the outlet in Kitahiroshima, and it was clear that the shop was dedicated to its craft. Thank you for the meal.

Disciple-kutsu miso (spicy) 850 yen. The taste and appearance of this spicy meat miso are impressive. Be sure to add it as a topping. The balance of sweetness and spiciness is good, and the texture of the cabbage is nice. It's worth trying. Next time, I'll go for the highly recommended Red Dragon.

I have been coming here since I lived in the local area. I love the hot salt ramen, the broth and noodles are delicious, and the chashu and extra-long menma are also tasty! Ramen is a food that can vary a lot depending on personal preference, but I really love the noodles here in Hokkaido.

Popular ramen shop "Abashiri" Sapporo Teine branch. This was my first visit to the Teine branch, but I already knew about "Abashiri" (^^;) [Seafood Shoyu Ramen] 850 yen "A special soy sauce broth made by simmering a variety of seafood, including scallops from Okhotsk, plenty of vegetables, and straining it. The soy sauce broth is made possible by Hokkaido ingredients. Limited to Teine and Hassamu branches. [Mini Fried Rice] 300 yen "Egg, chashu, and green onions cooked in a special soy sauce sauce. It is a delicious dish. Enjoy it as a set with your favorite ramen." I had the limited edition dipping ramen at the Abashiri Hassamu branch the other day, but I still prefer the hot soy sauce ramen at Abashiri.

It's been about 10 years since I last visited Shikaoi in eastern Hokkaido, and now there are so many places in Shikaoi! Back then, I tried the signature dish, Shikaoi soy sauce ramen, and it was delicious. This time, I tried the limited edition black ma-yu salt ramen at the Teine store. It was really tasty! The thin noodles were similar to Kyushu tonkotsu ramen, but slightly softer, giving them a perfect texture. The unbalanced feeling of the firm chashu on top of the noodles was really nice. The saltiness of the broth, which brought out the sweetness of the tonkotsu, combined with the richness of the black ma-yu oil, really whetted my appetite, and I was able to finish it all without getting tired of it. I really enjoyed the saltiness of this ramen!

There is a shop of the same chain near my workplace, but I often use this Teine shop because I like the atmosphere here. I usually go for the Shimukappu miso, but this time I ordered the original menu of pork white broth noodles and mini fried rice. Each table had disinfectant, and I was impressed by the thorough infection control measures. The noodles arrived in a few minutes after ordering, and they were straight noodles of medium thickness with just the right firmness, making them smooth and easy to eat. The pork white broth soup was slightly richer than chicken white broth, and the black garlic oil added a nice touch. The only disappointing thing was the fried rice, which was oilier than usual and the meat in it was overly salty. That was the only thing that bothered me.