"Amewa, Yasashiku" is a super popular restaurant, but luckily I was able to get in without waiting in line as usual. I ordered the spicy miso ramen, as always. When I looked at the ticket machine, I noticed that the price had gone up and reached the 1,000 yen mark. Well, that's just how things are in this day and age, I guess. I ordered the "White Liver Fish Broth (Spicy Miso) @ 1,000 yen" and it was served promptly in about 5 minutes. The visual presentation was the same as always and it looked delicious. The soup had a rich Japanese flavor with a strong dashi base. It was tasty on its own, but when I dissolved the white liver paste into it, the richness and umami flavors became even more intense, creating a different taste experience. It has a unique flavor that I really enjoy. The noodles were medium-thin and straight, cooked perfectly to a firm texture that balanced well with the soup. The toppings consisted of flavorful chashu pork and fried burdock root, keeping the composition simple. The chashu was meaty and delicious, while the burdock root had a rustic flavor that I enjoyed. The taste was consistent and stable, just like before, with no surprises. I enjoyed the hot ramen until the last bite and finished it all. I've only been eating the spicy miso ramen for the past few years, but next time, I might try something different like the "Sapporo spicy miso" for a change. Another delicious meal at "Amewa, Yasashiku"!

The soup itself was light yet deep in flavor and very delicious. When the white liver paste was melted into it, it gradually became rich and even more flavorful, reaching its peak. There was no liver smell at all, just a delicious transformation. I could slightly taste the liver flavor more with the salt than with the miso. However, both were equally excellent. The seasoned egg was flavorful and the chashu was tender and juicy, complemented perfectly by the burdock tempura. I felt that this unique ramen had a taste that couldn't be compared to any other.

In Hokkaido, this is a well-known restaurant. I had heard about it in the media for a long time, but I had avoided visiting because I had a negative impression of trying too hard to be unique or unconventional. However, a friend strongly recommended it, so I decided to go with them. I ordered the recommended White Liver Dried Miso ramen. Despite my initial reservations, I found the soup to be surprisingly delicious, with a subtle flavor of dried fish. As I continued eating, I dissolved the white liver paste and found it to be a well-thought-out addition. The combination of the medium-thick noodles and the paste was great. What impressed me the most were the supporting ingredients like shiso leaves and burdock root. Each ingredient, including the white liver, had its own unique taste, but they harmonized well in the bowl, balancing each other's flavors. While it may not be outstandingly delicious, the unique taste of this ramen is addictive. I was amazed by the creativity of the chef who dared to add chicken liver paste to ramen.

I had a bowl of ramen with white liver and dried miso, as well as a bowl of chashu mayo don. The soup with a hint of dried fish is delicious. Mixing in the liver paste adds a unique and tasty flavor. The medium-thick straight noodles are perfectly coated in the soup, making them tasty. The chashu is also tender and delicious. The dish includes interesting ingredients like burdock tempura and shiso, as well as liver which may be a divisive ingredient. The chashu mayo don is also generous in portion, with plenty of chashu mayo, green onions, and firm bonito flakes, showing attention to detail. The quiet atmosphere in the restaurant is also pleasant.

This is a well-known ramen shop in Shiraishi-ku. The soup broth is made with dried sardines, shiitake mushrooms, and kelp. There is no animal-based broth like chicken or pork bones. What's unique is that they melt "white liver paste" into the soup, creating a rich new flavor. The interior of the shop looks more like a bar or cafe than a ramen shop, making it a stylish and date-friendly place. The "Shiraishi Kanzarashi Miso" arrived about 8 minutes after ordering. The toppings include chashu and seasoned egg, but also burdock tempura and a spherical white liver. The green onions on top turned out to be shiso leaves. The soup is a blend of kelp, shiitake mushrooms, and dried sardines, offering a refined and gentle flavor. The noodles are medium-thick straight noodles with a slight grainy texture, providing a satisfying chewiness. Details about the toppings and the shop can be found here: https://webdesign-gourmet.com/hokkaido-53

This ramen shop is my first visit and it was amazing! The liver was delicious, the burdock tempura was crispy and tasty, and the chashu was perfect. The burdock added a nice crunchy accent. The liver was tasty on its own and also went well with the soup. I chose the salt flavor, but when it all melted, the liver flavor became a bit strong. The noodles were thin, which was just right for this stylish soup. Thank you for the delicious meal!

I only write reviews when I feel like it, but actually, I've been to this place about 50 times during the daytime. This was my first time going at night! It's different from during the day because you can easily find parking and get in smoothly without waiting. I recommend going at night. It may be late, but... I usually only order noodles, but this time I also got a Chashu bowl. I'm full now.

I ordered miso soup. It was a light soup with a flavor similar to soy sauce, thanks to the bonito broth. When you dissolve the liver paste, the soup gradually becomes richer, allowing you to enjoy the change in flavor. The chashu and burdock root toppings were also very delicious.

I had the White Liver Boiled Dried Miso Ramen with Chashu and Flavored Egg. It's a unique bowl of ramen that you can only find here. The burdock tempura was sweet and delicious. Mixing in the liver paste to change the flavor of the soup was also tasty. Personally, I'm not a big fan of shiso, but it added a refreshing touch to the liver soup. Next time, I'll try the Sapporo Miso ramen.

It was my first visit to the ramen shop in Hakuishi Ward, known for being the most delicious. I was surprised by the ramen toppings such as burdock tempura and large shiso leaves. The soup is finished by dissolving white liver paste in the "shirakawa niboshi" broth. I am curious about the second shop with scallop broth. Thank you for the meal.

This ramen was one of my favorites among all the ramen I've tried. I was able to drink every last drop of the broth. As I melted the white liver fish paste miso while eating, the taste changed and remained delicious until the very end. Overall, it was rich but the shiso leaves added a refreshing touch. The tempura of burdock was also exquisite, everything was well-balanced!!! I definitely want to visit No. 2 as well!

White Liver Boiled Dried Miso: 1,000 yen I've been wanting to go for a while and finally made it. I selected the recommended menu from the ticket machine. The appearance is impressive, and the soup has a strong dried fish flavor. The fried burdock is a nice accent. The large chashu has good flavor and portion. In the middle, there is what looks like minced liver, which I'm not a fan of, but I thought I could handle it, and it turned out to be a bit strong. In the end, I avoided it a bit while eating, but overall, I think it was delicious. Other menu items that caught my eye: - Light Salt: 950 yen - Light Soy Sauce: 950 yen

Opened in 2014, this popular ramen shop known as "Ameya" is loved by many. Their signature dish is the "Shirokimo Niboshi," where you can choose from miso, spicy miso, salt, or soy sauce flavors. I arrived at 6 PM during heavy rain and was the first customer. The interior of the shop has a chic atmosphere, and the logo design is very stylish. The manager, who I assume is the owner, is incredibly handsome. [Order] - Shirokimo Niboshi (Miso) - ¥1000 After ordering, the unique bowl of ramen arrived in about 5 minutes. The white liver paste of chicken sits in the center, with a sticky seaweed resembling jelly, tempura burdock, and large basil leaves as accents. The fish-based soup becomes remarkably creamy when you dissolve the white liver, enhancing the richness. The noodles are medium-thick and straight, from Kobayashi Seimen. The chashu pork was tender and melted in my mouth. Overall, it was a delightful experience. Check out my Instagram @moritapan7 for a video review too!

I had the white liver dried fish miso ramen at "Amewa, Yasashiku" in Kikusui Motomachi, Higashi-ku, Sapporo City. The ramen allows you to enjoy flavor changes by melting liver paste. It was truly an excellent dish that deserves high praise. I definitely want to visit to try the No.2 option where you can taste Hokkaido scallop paste.

It was located in quite a remote area and I had to visit by bus. Despite that, I really wanted to try the white liver ramen. It wasn't crowded, probably due to the location. The White Liver Miso Ramen cost 1,000 yen, but it was absolutely delicious. The soup itself was already tasty, but when I mixed in the white liver, it became even more flavorful. I finished the soup completely. I really hope they open a branch in Tokyo.

The event ended in the morning, so for lunch, I went to a place called "Amewa Yasashiku" for ramen. I ordered the Sapporo Spicy Miso ramen, which came with a large slice of chashu, gobo tempura, negi, and ginger as toppings. The soup had a burnt bonito aroma and the spiciness gradually increased as I ate. The chashu was tender, and the gobo tempura was delicious. The noodles were thin but there was a good amount. The restaurant had a unique and filling ramen that left me satisfied. The place was a bit slow in terms of turnover, but overall it was a great dining experience.

This was my first visit to this place. There are 2 parking spaces in front of the store and 5 others. There are 7 counter seats and 4 tables for 2. I ordered the Light Spicy Soy Sauce Ramen for 950 yen, as I had previously tried the White Miso Ramen at another store. The toppings included chashu, burdock tempura, seaweed, perilla, green onions, and chopped seaweed. The chashu was very tender. There was no menma, but burdock tempura instead. The noodles were medium thickness and straight, with a firm texture. The hot soup had just the right amount of spiciness, not too strong. The bowl was on the smaller side, so the soup portion was a bit small.

After a long time, I drove to Sapporo in my car. I got off the Doto Expressway in Sapporo and saw familiar shops left and right. I had the meat fried rice at Ramen Taisho and lunch at Marufuku Sushi, among other things. The parking lot in front of the "Ame wa Yasashiku" shop was empty, so I parked there without hesitation! The ticket machine had changed, defaulting to 1,000 yen, but the taste of the ramen was still delicious as ever!

In mid-June 2023 (Wednesday), I had lunch at a ramen restaurant in Sapporo, near Sapporo Interchange. It's a bit hard to reach without a car. I saw this place on TV and decided to try it out. I arrived around 11:10 am and joined a line of 3 people per group. The line didn't grow until the opening time, but more customers arrived while I was eating, and by the time I finished, there was a group waiting. Despite being a bit out of the way and not easily accessible, this place seems to be quite popular. I ordered the "Shiokara Niboshi (miso)" ramen from the ticket machine. The ramen arrived with a lump of liver paste on top, which was interesting. The soup had a mild flavor with a hint of miso and was not too oily. It had a gentle taste despite being based on niboshi (dried sardine). Mixing in the liver paste added depth and richness to the soup. The noodles were thin and firm, which I enjoyed. The toppings included tender chashu pork, fried burdock, green onions, chopped seaweed, and liver paste. The combination of the toppings with the light miso soup was delicious. Overall, it was a tasty miso ramen that was different from the typical Hokkaido style. Although it's not easy to get to, I would love to visit this place again.

The other day, I missed out on it at Umesaka, but I got to try it without delay. The scallops were melted in a white chicken soup, quite elegant, don't you think? Fried burdock, tea, breast with white leeks and green herbs, melted scallops, the taste changed joyfully, and it was nice to have a light and subtle flavor.

I had a job in Hokkaido and was taken to this restaurant by a colleague. We arrived in the late morning so we were able to get in without waiting. The ramen had a very distinctive taste but was very delicious. I would like to go back many times and try different dishes.