The menu was extensive, offering a range from light to rich dishes, so I had a hard time deciding what to order. However, I ultimately chose the "Chicken and Japanese broth rich Chinese noodles with chicken white soy sauce," which was labeled as the "most popular menu" next to the ticket machine. Despite purposely arriving after 1 pm to avoid the crowds, there was still a full house with a waitlist of 4 people. It took about 10 minutes to be seated, and my order arrived within a few minutes of handing over my ticket. The soup... "Wow! Delicious! Seriously amazing!" It was described as "rich," but it wasn't overly thick or heavy. The flavors of chicken and Japanese broth were distinct yet not overpowering, leaving a refreshing aftertaste. Even though it was labeled as "light," I personally found it to be more on the "rich" side, but it was still incredibly tasty. The menu mentioned that some might find it "thin," but I believe it's still delicious. They use no umami seasoning or additives, and their homemade noodles are a testament to their dedication to quality. The straight noodles were smooth and easy to slurp. The chashu consisted of one piece of chicken and one piece of pork, with the chicken being particularly juicy and flavorful. Every aspect of the dish was delicious, and I was thoroughly impressed. While I initially struggled with the extensive menu options, I realized that at this restaurant, it's more about trying what catches your eye because it's bound to be delicious. I will definitely be coming back!

Chicken broth soy sauce ramen: 900 yen I aimed to arrive before the opening time as I thought it would be a popular restaurant with high ratings on Tabelog, and as expected, there were many people waiting. I just managed to get a seat. First, I purchased a meal ticket from the machine and then waited. It was too hot. The air conditioning was not working well, and fans were placed at each table to help cope with the heat while waiting for the food to arrive. The noodles were thin, and the soup was thick and rich. It was so delicious that I thought about ordering an extra serving for 100 yen or a half serving for 50 yen, but it was too hot, so I decided to leave. I would like to come back when it's cooler. Other menu items that caught my attention were: Whole Chicken Shoyu Ramen: 900 yen Mini Char Siu Rice Bowl: 200 yen Extra Noodles: 50 yen

Last night, while browsing through reviews on Tabelog, I came across a ramen shop that caught my attention. The pork looked so delicious that I decided to arrive at the opening time with more than 10 minutes to spare. I arrived at the store around 10:40 am, and there was already one group of customers waiting in line. I was concerned about the parking lot, but there were 8 spaces available, even though the store information indicated only 6. By the time it was almost 11 am, the parking lot was full, and there were already people lining up outside the store. The store opened around 11 am, and they had a cash-only ticket machine, but they also accepted PayPay. I asked the owner if PayPay was accepted, and they confirmed that it was. After placing my order for "Maru Chicken Shoyu Ramen" and a mini chashu rice, totaling ¥1100, I was informed to wait for my order. I also got a free boiled egg by adding the store on LINE. After about 10 minutes of waiting, my order was ready, and it arrived before the other customers who had ordered cold ramen. The pork was indeed rare, but surprisingly thin. The clear shoyu soup was delicious, with a perfect amount of saltiness. The mini chashu rice was tiny, as indicated, and the chashu used was simmered pork, not the rare chashu I was hoping for. The soup was rich and flavorful, and it paired well with the noodles. The chicken chashu had a thicker cut compared to the pork. As I finished my meal, I found the simmered pork in the mini chashu rice slightly dry, but the soup was so good that I ended up finishing it all. In the end, it was a delicious meal.

I had the Maru Chicken Shoyu Ramen. It's the basic ramen here, with a strong Japanese dashi flavor, especially from the bonito. It tastes delicious and light, with straight noodles that have a nice chewy texture. The chashu comes in chicken and pork, both are tender and tasty, but I prefer the pork for its natural sweetness. The chashu bowl with seared meat was a bit too fatty for me, I think plain white rice would be a better fit with this ramen. Thank you for the meal!

At Kamejin, I tried miso ramen for the first time and went with the spicy miso option. I had the image of a Chinese-style ramen in mind, so I was curious about how it would taste. As I ate, I found myself getting addicted to the rich flavor and the way the soup intertwined with the curly noodles. The combination was truly genius. I'm already thinking about what to order next time I come. Thank you for the delicious meal!

I had the Marugidori Shio (Salt) Ramen at Menya Kijin in Higashi-ku, Sapporo. The soup, made without any chemical seasonings, was refreshing yet flavorful. It was a satisfying departure from the typical Sapporo miso ramen. The mini chashu rice also had a generous portion.

◼️Menya Kujin Aspara no Cream Shirodashi - ¥1,250 Extra Chashu (2 pieces) - ¥300 Flavored Egg - ¥120 I'm so sorry, this ramen was incredibly delicious ❤️ I apologize for this delayed post of a limited edition ramen. I always see @_taka_0611 posting about ramen with lots of chashu, so I went based on their recommendation. Thank you as always ❤️❤️❤️ After having the worst ramen at the Ramen Show, my friend B suggested we go for ramen the next day. Two days in a row of ramen, really?! But of course, we went. We visited after work at 7:20 PM on a weekday. There was parking available and no line. We were seated as soon as the table was ready, but there was a line forming behind us. The ramen arrived and it looked so cute and smelled amazing. The soup was made with cream, which gave it a rich flavor. Squeezing lemon into the soup made it even more delicious. The chashu came in three varieties, but the pink one was the best. The asparagus and flavored egg were also tasty, but I was so focused on the soup that I couldn't get enough of it. I finished the entire bowl easily, but I really wanted to have a second one. I resisted because I don't want to develop diabetes and have to give up drinking. This ramen was my favorite that I've had in 2023. I even sent a picture to my ramen Instagram friends to show off. I had this ramen on May 18th, over a month ago, but just thinking about it makes me want to have it again. It was so delicious. I'm sorry for the delayed post, but it was worth it. Thank you for the meal ❤️.

I ordered miso ramen for the first time. It wasn't bad, but personally I prefer soy sauce ramen. I think the menma would be even better if it was warm, but it was thick and had a satisfying texture. It seemed like there was a triple soup of dashi, shoyu, and shio written on the menu, but it's good that they don't use artificial seasonings, so my tongue doesn't tingle after eating.

The chicken broth soy sauce ramen with extra noodles at this highly rated restaurant is excellent. The soup is rich, clear, and flavorful with a strong dashi taste. The addition of chopped green onions is a nice touch. Even though I usually don't order extra noodles, I decided to take on the challenge due to the high expectations, and it was definitely the right choice. The chashu pork is delicious, especially the chicken chashu with its chewy texture. The homemade noodles, made with 80% Hokkaido wheat and 20% semolina flour, have a nice firmness reminiscent of pasta. The thin straight noodles are coated in a flavorful broth, enhancing their taste. Overall, this restaurant is of a very high standard.

Menya Kujin Maruten Shoyu Ramen for 830 yen. If you add me on Line, you'll get a free boiled egg! The soup has a light flavor with hints of chicken and seafood. The noodles are thin and straight. The chashu is a mix of chicken and pork, both tender and delicious. The menma has a unique half-cut shape. The complimentary boiled egg is soft-boiled and perfect for egg lovers. This ramen is light enough to enjoy even in the morning, and the soup is so good you'll want to drink it all! It's a delicious option for those who prefer lighter ramen. #ramen #SapporoRamen #MenyaKujin #SapporoGourmet #SapporoLunch #TaiheiGourmet #KitaWardGourmet

After a long time, I went to my favorite ramen restaurant, Kamejin, for their Chinese-style ramen. The soup used to be clear, right? The Marugidori Shoyu ramen still looks beautiful from the visual, and the clear soup with chicken broth is delicious. The thin noodles spread the umami flavor in the refreshing soup, making it easy to eat with chopsticks. The bamboo shoots on top complete the dish. I finished off with a small bowl of rice, adding yuzu pepper to the soup before slurping it all up. Thank you for the delicious meal.

Marinated Chicken Ramen with Soy Sauce for 830 yen. Additional Flavored Egg for 100 yen. Extra 2 slices of Char Siu for 200 yen. Lunch special: Mini Char Siu Rice for 200 yen. Total: 1,330 yen. This was delicious. The soy sauce soup was very gentle and flavorful. It seemed to have a good dashi stock base. I love soy sauce ramen, and the original Char Siu that came with it was the best, so maybe I didn't need to add extra Char Siu. But they offer different kinds of Char Siu, which is also good. The thin noodles had a firm texture and paired well with the soup. The flavored egg was perfectly runny. The Char Siu bowl had just the right size of Char Siu pieces. The seasoning was slightly sweet, with a delicious soy sauce flavor. However, I'm not a big fan of using a burner to sear the Char Siu. I will definitely come back to try the salt ramen.

I had miso ramen. The soup, made without artificial seasoning, was hot and the flavor of miso became more delicious as I drank it. The homemade medium-thick flat noodles had an interesting taste and texture, which gradually became addictive. The crunchy bean sprouts, tender chashu, fresh onions, and bamboo shoots also had a good texture and taste. The attention to detail was evident, and the service was also very good. The atmosphere was also very pleasant.

It's already a famous restaurant, isn't it! I'm not here to give a lecture. I have visited a few times since the opening. The soup is amazing! I decided on the chicken salt ramen. Everything from the noodles to the toppings is perfect. It hasn't changed much, but it may have evolved a bit. The chopped onions are a nice touch. You can taste the chicken broth and a hint of bonito broth. I'll definitely be back! I devoured the bowl!

I visited "Menya Kujin" on October 6th, it was my second visit. I don't have a record of my previous visit, but it was probably about 10 years ago. I went for dinner at 7:00 pm alone. As I entered, I saw a red half curtain with the words "Homemade noodles without chemical seasonings" written on it. To the right of the entrance was a ticket machine. I only had a 1000 yen bill, but the machine only accepted smaller bills. I asked the staff for change and they opened the machine to give me the necessary change. There were 3 groups of customers ahead of me, with a total of 5 people. The seating consisted of a counter with an L-shaped layout and a table in the back. I decided to order the Maru Tori Shoyu Ramen (straight noodles) for 830 yen. The broth was made from extracting flavors from chicken, but it was unclear if they used chicken organs. The ramen came with toppings such as seaweed, bamboo shoots, and green onions, as well as 3 slices of chashu (2 pork and 1 chicken). The noodles were thin and straight, probably made with low water content. They offered options for extra noodles or rice toppings for an additional cost. Overall, I enjoyed the meal and would like to try a richer flavor with extra rice and green onions next time.

One weekend, when the lunch plans fell through due to timing, I decided to go to a well-known ramen shop in Higashi-ku, Kitaku 47jo Higashi 8chome. Luckily, there was a seat available when I arrived. I ordered the "Chicken White Broth Shoyu Tsukemen (850 yen)" from the ticket machine, which caught my eye as a limited edition item. The noodles were thick, white, flat curly noodles, providing a satisfying chewy texture. The dipping sauce was a gentle yet flavorful chicken white broth with a hint of soy sauce, giving it a unique and delicate taste. The toppings included green onions, a large, tender slice of chashu pork, a little bit of onion, and delicious bamboo shoots on the side. I enjoyed sprinkling fish powder on the seaweed to add a different flavor. Overall, it was a delicious and satisfying tsukemen experience. The restaurant quickly filled up with customers after I sat down, so I considered myself lucky to have gotten a seat without a long wait. Thank you for the meal.

This is chicken white meat salt ramen. It was just before noon on a weekday, so I was able to sit down right away. In ramen shops with light soup, I often choose salt ramen. I'm not a big fan of anything other than curly noodles, but the smooth straight noodles here were chewy and matched the soup perfectly, and they were delicious. The soup was a well-crafted light flavor, and I finished it all. Even elderly people would be pleased with it! It would be nice if they also had a rice porridge cooked in this soup. It came to 830 yen.

I finally went to Kamejin that I had been curious about - tried their popular Chicken Shoyu Ramen. It was light yet flavorful with a hint of chicken sweetness and a slight dashi taste, delicious! The thin noodles were firm and paired well with the rich soup. The chashu came in two types, chicken breast and pork, and at 780 yen for two slices, it was a great deal. It felt similar to Chasuke in terms of value. The staff were also very friendly. Thank you for the meal!

Today, the restaurant I wanted to go to was closed, so I quickly searched the area before becoming a lunch refugee, and ended up having ramen for lunch again. This place was unknown to me. When I arrived at the restaurant, the place was already full. I bought a ticket at the machine for a straight noodle chicken ramen with soy sauce and was given a buzzer. I was told to wait outside. After about 10 minutes, the buzzer went off and I was seated inside. I finally sat down (and my body suddenly felt cold...) After about 5 minutes, the ramen was brought to me. Just like the ramen shop Sugi Mura from yesterday, the soy sauce ramen looked delicious. When I lifted the pork loin chashu, I saw the beautifully arranged thin noodles that I love. This may be the first time I've seen noodles so neatly arranged like this, aside from in photos. The thin noodles had a good texture and were ideal. Surprisingly, the soup had a subtle soy sauce scent, with a predominant seafood aroma. The topping was green onions, which was unexpected. I think regular onions would have been a better fit for this soup. Nevertheless, the ramen was quite well done.

"Menya Kijin-san. Limited spring special: Asparagus cream shio (salt) ramen with melty cheese topping for an extra 150 yen. The butter-sautéed asparagus is delicious, and when paired with the cheese topping, it feels like eating Italian food. Very delicious, I will definitely come back again."

The other day, I had some delicious asparagus tempura at the Sorachi Service Area in Shimukappu, and it was so good that I decided to look for a ramen dish with asparagus. I found one at the popular restaurant "Menya Kamejin" in Higashi-ku, Sapporo. They offer a seasonal limited menu of asparagus shirotan ramen, which I visited on a warm day in May. The restaurant, established in 2010, is known for its natural ingredients and homemade noodles. The menu consists mainly of a light chicken and dashi broth "Maru Tori Chuka Soba" and a rich "Chicken Shiro Tan" ramen. The most popular is the "Chicken Shiro Tan Shoyu" ramen. In addition to these, they offer various seasonal limited menus. This time, I ordered the seasonal limited "Asparagus Cream Shiro Tan" ramen for 1,000 yen. The creamy soup with green asparagus, lettuce, lemon, and rare chashu had a colorful and elegant presentation. The homemade straight noodles had a firm texture that paired well with the Western-style soup. The rare chashu was tender and flavorful, and the butter-sautéed asparagus was sweet and crunchy. The addition of lettuce, basil, and black pepper enhanced the Western flavor. Squeezing lemon into the soup added a refreshing acidity. The diced onions in the soup provided a refreshing contrast. I finished every drop of the soup, enjoying the spring flavors of the asparagus. It felt like eating a Western-style soup pasta or carbonara. I look forward to trying their default "Chicken Shiro Tan Shoyu" or another seasonal limited menu next time. The ramen with asparagus, a representative spring ingredient of Hokkaido, was truly delicious.