It's been a while since I visited during lunchtime, and it was a rare experience to be the third person waiting in line. I generally don't mind waiting in line to eat, but I figured it wouldn't take too long with only two customers ahead of me, so I bought my meal ticket. April 25, 2023, Tuesday, 12:37 PM - I added garlic and spice to my ramen and immediately started eating the noodles. 12:39 PM - Finished eating the noodles, 2 minutes after the food was served. 12:42 PM - Finished all the toppings and broth, 5 minutes after the food was served. I always enjoy eating the noodles before they get soggy and used a traditional eating style without a ladle. As someone born and raised in Asahikawa, I only prefer the low hydration noodles unique to Asahikawa ramen. I had a traumatic experience with Sapporo ramen noodles that were like rubber bands when I tried them in first grade, so I stick to delicious noodles. The broth is just a side note for me, and I don't put much weight on it. I never understood the trend of starting with the soup, as introduced by Masahiro Yamamoto on TV, and found it foolish. Delicious noodles (Asahikawa style) start to stretch the moment they are served, and I find it wasteful to delay eating by focusing on the soup first. I never felt the need to show off my ramen eating skills or claim to be an expert. It's unsettling to see people blindly following media trends and imitating others. I find it incomprehensible when people eat ramen with chopsticks in one hand and a ladle in the other, similar to using a knife and fork for Western cuisine. I find it strange that some people don't hold the ramen bowl while eating, as I was taught to eat with a straight back and avoid dog-like eating habits. I believe that the traditional Japanese way of eating is a beautiful and respectful way of dining, ingrained in our culture. I have never seen anyone else eat ramen the way I do, with my face close to the bowl, and I find it distasteful to eat like a dog or cat.

On the second day in Hokkaido, we visited for lunch. It was 12 o'clock on a weekday, and the place was packed with us, with a waiting line forming afterwards. The owner carefully made 3-4 bowls at a time. The noodles were kneaded before boiling, and the soup was tasted for seasoning, raising our expectations. When the ramen arrived, the verdict was... delicious! It had been a while since I finished the soup completely. The pork and seafood broth had a good balance, complemented by a strong seasoning. I'm not a big fan of pork and seafood broth, thinking they all taste the same, but balance is important. The noodles were the classic low hydration thin noodles, giving that distinctive Asahikawa ramen feeling. The exterior of the shop looked new, but the interior had a cozy, vintage charm. I left completely satisfied after enjoying the delicious Asahikawa ramen.

Yesterday I went to Fukuya, so today I went to Nanashi. Fukuya was opened by the previous owner of Nanashi, so in a way, they are like sister stores. The meticulous work of the owner can be seen as he carefully tastes each bowl before serving it. The visual impact of the chashu that fills about 80% of the bowl is amazing. The soup is incredibly gentle, a mild double soup of seafood and pork bone. The noodles are the classic Asahikawa style, low hydration thin straight noodles. The chashu is very thin but melts in your mouth with a strong presence. It is incredibly delicious! This is authentic Asahikawa ramen that you can enjoy in Sapporo. A precious shop, in my opinion. By the way, about 40 years ago during their time in Asahikawa before relocating, it seems that even Koji Tamaki used to come here. Noodles: Katō Ramen

I lined up before the store opened. The smell was promising. The ramen had thin noodles, which I like. I was surprised by how delicious the chashu and menma were. It's hard to find a place where the chashu matches well, but here they were very tasty. It was the most delicious ramen I've ever had. No photos allowed inside the store.

The restaurant had high ratings, and when I visited around 7 pm on a weekday, there were two customers already there and two more arrived later. Everyone ordered miso ramen, but I decided to go with soy sauce ramen with extra bamboo shoots and green onions. It took about 7 minutes for the ramen to be served, which felt a bit slow considering the thin noodles. I tried the soup, but it tasted a bit bland, making me wonder why this place had such high ratings. I decided to try the bamboo shoots and chashu separately, and the chashu was indeed delicious. However, the rest of the dish was just average. I ended up adding a lot of garlic to enhance the flavor.

I chose to try the miso ramen at Asahikawa Ramen, despite being torn between that and the soy sauce ramen. The hot and rich miso soup had a deep umami flavor and was quite delicious. The medium-thin curly noodles unique to Asahikawa had a satisfying firmness. The chashu was large but thinly sliced, yet still flavorful and meaty.

More than 10 years ago, I visited this place once and didn't remember the taste at all, so I decided to go back to see what it was like. It wasn't a long wait, but the restaurant was always full with people coming in and out. I ordered a soy sauce ramen with chashu for 1030 yen at the ticket machine. It arrived in less than 10 minutes. The soup was a bit rich soy sauce flavor, reminiscent of the Asahikawa ramen I had before. The noodles were the curly type unique to Hokkaido. Well, in the winter in Hokkaido, it's definitely good to have rich ramen with curly noodles. It was delicious. There was plenty of chashu included. I felt like the noodles were a bit on the smaller side, but they offer a larger portion for those who want to eat more.

Roasted pork ramen for 1,030 yen. Hmm, I realized today that I probably don't like Asahikawa ramen. The flavor seems blurred and I can't appreciate its goodness. Katou Ramen Teine and Asahikawa Ramen Murayama were delicious though... If you like Asahikawa ramen, you'll probably enjoy this place too. The roasted pork is thin, tender, and large, which I like.

Soy sauce ramen with extra green onions for 780 yen plus 100 yen. Asahikawa ramen is delicious, isn't it? I like the thin slices of pork and the yellow straight noodles. The soup is so good, I could drink it all. The parking lot is at the First Parking Lot across from Rakkyo. You can get a one-hour parking voucher, so it might be smart to show your parking ticket when you hand over your meal ticket! I will come again.

On the final day of the Obon holiday, it was pouring rain since the morning. Today is relatively cool. I had warm ramen for the first time in a while, and even though I didn't sweat much, it was delicious. I had Asahikawa ramen at Kato Ramen. The shoyu ramen was amazing, and the chashu melted in my mouth. It was the best.

It's lunchtime in Sapporo. I was thinking about trying "Katou Ramen" in Teine, but then I had a sudden idea - "Nanashi". The soy sauce ramen costs 780 yen and has a wonderful aroma. The soup and noodles blend perfectly together. The noodles are from Asahikawa Katou Seimen. The chashu is thinly sliced by a machine, but it's delicious with no artificial feel to it. It's been a while since I last visited, and I'm glad they weren't closed today. The counter table is spacious, but the counter overhangs a bit, giving a slightly cramped feeling. "Katou Ramen", "Marutaka", and now "Nanashi" - these are my top three choices for Asahikawa ramen in Sapporo. There are other Asahikawa ramen places, but there's just something about the passion of the chefs that comes through. I'll definitely be back.

Asahikawa ramen, but lighter than eating it in its hometown. Probably my favorite ramen. I've never left any soup behind from this place's ramen. This time I got extra green onions. I always order it with soy sauce and firm noodles. The distance to the parking lot in the shopping street leaves a good aftertaste. Walking back, I'm already thinking, "I want to eat it again!"

This is my first anonymous post, but it's about my 5th visit here. This time, I had soy sauce ramen with extra green onions. I was wondering if Asahikawa ramen was like this - but anyway, it was delicious. The noodles were also good. However, I can't help but wonder why the soup is always lukewarm. Even though Asahikawa is cold, why can't they serve hot ramen? I have a personal policy that ramen should be hot no matter how good it tastes, so even though the flavor was good, I rated it lower.

98th bowl in 2021, 12/25 around 1:30pm - Soy sauce chashu ramen. I arrived slightly off-peak for lunch but the place was full so I had to wait a bit. It looked like miso ramen but I went with soy sauce since it's Asahikawa ramen. The chashu was sliced with a machine (*^^*). The kitchen was very clean. The broth seemed a bit light? The noodles were thin, maybe that's why they seemed stretchy? Personally, it wasn't my preference. The chashu, however, was delicious. The lady next to me finished her soup completely, maybe it was salt-based? If I go again, I'll try miso or salt. Thank you for the meal! (っ˘ڡ˘ς)

Finally entered the restaurant feeling a little tipsy. During the day, there was a long line, but after 8 pm, there were only a few customers inside. The nostalgic interior had a long counter as the main seating area, with numerous signed color papers and local sweets displayed on the walls. Purchased a ticket from the machine and sat down. Ordered the Soy Sauce Ramen for 700 yen. The sound of the TV entered my ears, but my gaze was fixed on the steam rising in front of the owner. From purchasing the ticket to the arrival of the bowl, everything was very smooth. When I touched the bowl... it was hot. The milky white soup was really beautiful. You could clearly taste the pork bone and dried fish, but the transparent aroma was not overpowering. Maybe it was the sweetness and umami of the vegetables. It was a refreshing style, well-balanced. The noodles, made by the original Asahikawa Kato Seimen, were thin, slightly curly, and straight. The firm texture and perfect cooking of the noodles made it a great match for the soup. The toppings included chashu, bamboo shoots, and green onions. The chashu did an excellent job, thinly sliced, melting nicely, creating a wonderful harmony with the soup and noodles. The crunchy texture of the bamboo shoots was a nice accent. I thought I'd like to try it without green onions... I'd like to eat it without drinking alcohol... and before I knew it, I had finished the soup. Even in Asahikawa City, Asahikawa Ramen comes in various styles. But that's the case in all 47 prefectures, I suppose. It's not just about trends or popularity. Neapolitan isn't Italian cuisine, and curry rice isn't Indian cuisine. It's not an exaggeration to say that. I felt that this ramen was neither an evolution nor a traditional style. Just... delicious. Thank you for the meal.

After leaving the neighboring kushikatsu restaurant, I arrived at a ramen shop. This is my third visit, but my first review. It feels like it's been over 10 years since my last visit (゜o゜) Due to COVID and dieting, I've been avoiding ramen, but I walked quite a bit today so I'll allow myself this treat. - Shoyu Ramen 700 yen It's Asahikawa ramen with Katou Ramen's straight thin noodles. The pork bone, seafood, and dried fish flavors are slightly strong. It's a bit different from the well-balanced "Nanashi" ramen I had in mind, but it's still delicious. I don't remember the dried fish being this prominent before... Maybe my memory is off, or they've evolved (laughs). I like Asahikawa ramen, so I'd like to visit again. Thank you for the meal (^o^)

Asari Ramen for 700 yen. Today's lunch was at Asari Ramen, a familiar ramen shop. I chose the shoyu ramen at the ticket machine. It took about 10 minutes for the order to arrive. The noodles were thin and straight. The presentation was simple and the taste was a bit bland. It felt a bit unsatisfying. I don't remember the taste from my last visit, but this one wasn't really to my liking.

The regular ramen costs 700 yen. On this day, Araton was unexpectedly closed. This Asahikawa ramen shop in Kotoni has been around for a long time. The seasoning is quite strong and on the salty side. It's good for a meal after drinking, but a bit harsh when sober. It was a Saturday afternoon, but it was not crowded as usual. It seems like they have a parking lot.

Wandering rookie curry mania / rookie ramen mania, a solo middle-aged man. This is a memo-like review by a middle-aged man. If you want concise information about the restaurant and food, please move on to other people's reviews. It's a series that was not on "Tabelog" before. It's been a while since the last one. The last day of the 3-day weekend. In Sapporo, the forecast was for rain in the evening, but it started raining in the early afternoon. The temperature was 25°C on this day, finally a temperature that feels like Hokkaido. It's rainy, but the humidity is still high. So, let's go to a nearby restaurant that is still considered "unvisited." I visited this restaurant a few months ago, the one coin ramen shop run by the former owner (current owner's father) in Nijuhichiken, Nishi-ku, "Showa Ramen Fukuya." The price of 500 yen including tax is still the same. I'm impressed. However, after 6 years, I've noticed that my taste and preferences have changed from my younger days of "intense flavor preference" to "slightly light flavor preference" and "appreciating the broth." So, I felt like "Did they change to a lighter flavor?" when I tasted it after 6 years. I had the same impression at a Asahikawa ramen shop in Teine-ku around the same time. I can't confirm the truth of these comments, but I saw that at the Teine-ku shop, they said they "changed to a lighter taste to suit the people in Sapporo"... Even though the shops are different, could it be that the "trend is the same?" (The shop in Chuo-ku didn't change) So, I have to check the "original shop" as well. The location is Ichijo 1-chome, Konoe, Nishi-ku. It's near JR Konoe Station. It faces Konoe Hondori (Konoe/Sakaemachi Street), and the corner next to it is "Sumibino." I entered around 1:20 p.m. Huh? I tried to come a little later, but it's crowded! The waiting area is full! I have to wait outside in the light rain. I didn't even wait 5 minutes before the previous customer left, so I went inside. There are still 2 groups of waiting customers. I choose my menu at the ticket machine while waiting. Oh! The standard menu hasn't changed in price for 6-7 years! Great. I ordered the Shoyu Ramen, which is 700 yen including tax. I waited for about 10 minutes, handed the ticket to the staff, and was guided to the counter seat. Then, after about 10 minutes, the ramen was served. I ordered the standard Shoyu Ramen, but it was a bit disappointing that the customer who arrived after me was served first. Well, let's take a spoonful of the soup. Hmm! This is it, Asahikawa ramen! Hmm, it's a bit strong (salty). Oh, Fukuya didn't follow the trend of making it lighter like Kagura Ramen. But well, the taste of Asahikawa Shoyu hasn't changed. That's good. The noodles are the usual low-water noodles. It didn't have the smell of ammonia. That's good. The firm texture is nice. The chashu is thin and slightly large in size, with two pieces. It's quite tasty. When it's chashu ramen, they usually line up 5-6 pieces along the edge of the bowl. As I eat more, the "saltiness" becomes stronger. Maybe my taste buds have weakened, or I've gotten too used to lighter flavors. Hmm. I think it's delicious Asahikawa ramen, but I couldn't finish the soup.

Soy sauce ramen for ¥700. I arrived right at the opening time of 11:30 and it was almost full! Even though it was a weekday! The soup was rich and the noodles were straight. The thinly sliced chashu was carefully made, and even though I'm not a fan of meat, I enjoyed it! On the table, there was soy sauce for dipping, grated garlic, salt, pepper, chili oil, and chili peppers. It's such a delicious ramen, but they still allow you to customize the flavor - how thoughtful! There were lots of celebrity signatures all around!

I happened to come across this restaurant while looking for a place to have a drink. I thought it was a Sapporo ramen shop, but lately there have been many disappointments with ramen shops in Sapporo. I decided to give it a try. When you think of Asahikawa, you think of soy sauce ramen. However, when I lived in Asahikawa, I mostly ate miso ramen. I have lived in Asahikawa for 15 years since I started working there, so I feel like I know the taste of ramen pretty well. Therefore, I ordered the classic soy sauce ramen with extra green onions for 800 yen. It was cheap. The bowl arrived in about 5 minutes. The bowl was small and there were few green onions, but the soup was delicious. The murky soup with a unique tonkotsu and fish flavor brought back nostalgic memories. Despite its appearance, it was piping hot. The saltiness was just right, making it easy to drink. The thin straight noodles were easy to eat and very satisfying. The thinly sliced chashu was tender and well-seasoned, even for someone who doesn't usually like chashu. The menma was a perfect balance to cleanse the palate. I thought there were few green onions, but the balance was just right. Some places put too many green onions, making it difficult to taste the soup. The amount of soup was just right to finish. I ended up drinking a lot of water after I got home, but it was worth it. This dish is a masterpiece with every aspect carefully considered. Even though they provided pepper and garlic for flavor adjustments, I found them unnecessary. I definitely want to come back soon.