After visiting a grave in Taki-no, I headed south to Kiyota to try out this popular restaurant that I had been curious about. It opened at 11:00 and I was lucky to be the first customer, with 4 groups following after. I purchased the maguro tonkotsu miso ramen for 920 yen from the ticket machine. The owner, who seemed to be running the place alone, handled everything efficiently. The ramen was served piping hot in about 15 minutes. The miso and lard flavored soup was strong, but the taste of tuna came through in the aftertaste. The tuna had a mild flavor, which may be a hit or miss for some, but I found it to be quite enjoyable. The thick curly noodles were topped with cabbage under the green onions, and there was plenty of ground meat in the bowl, making it a satisfying meal. The balance of tuna, lard, and tonkotsu was spot on. The restaurant was spacious and clean, and most of the other customers seemed to prefer the tsukemen. I might try the soy sauce ramen next time. Thank you for the meal! ❤️

Tuna pork bone miso ramen has a rich and deep flavor, yet it has a refreshing aftertaste. The soup is thick with a hint of pork fat, which is delicious. The medium-thick curly noodles are chewy, and the pork slices are meaty and tasty. The cabbage adds a nice touch to the dish. The tartar pork bowl is delicious with a tangy flavor that complements the rich pork slices. The tuna pork bone tsukemen in soy sauce flavor is salty and has a strong tuna aroma. The thick noodles are short and easy to eat. It's packed with plenty of ingredients and has a substantial volume. The atmosphere of the restaurant is also great.

One day for lunch, I tried out a recommended restaurant where I was taken by someone else. I decided to try the shoyu ramen. I have a habit of always adding extra chashu... I should stop that. I actually prefer the shoyu broth over miso, as it had a strong tuna flavor that I liked! Thank you for the meal! (＾人＾)

A very unique bowl of ramen. I may just not be familiar with it, but this is the first time I've had ramen like this. Located on the second floor of a roadside office building, it doesn't seem like there would be a restaurant there at first glance. Inside, the shop was surprisingly spacious. You buy a meal ticket from the ticket machine at the entrance, and although I wasn't sure at first, I decided to order the tuna soy sauce ramen while my companion ordered the tuna dipping noodles. The soup is based on pork bone with plenty of tuna essence. While fish powder is common, it's been a while since I could actually taste the fish bones like this, since Araton. Furthermore, being tuna, it adds a purity to it. The dipping noodles had an even stronger tuna flavor, with the tuna oil sensation multiplied several times over. The characteristics were striking, but at this point, it felt like personal preference would come into play. For better or for worse, it's been a while since I've encountered such a unique bowl of ramen. I found out while eating that the meal was eligible for the Hokkaido Gas Gourmet Ticket. Even though I had already started eating, I asked and they were able to process it towards the meal cost. The service at that moment was really good.

I couldn't find where to park my car so I couldn't come to this shop, but the back of this building is for contract holders, the front has facilities and a golf shop, and the side is also for contract holders... On this day, the stairs in front of the shop were empty, so I was able to go up and reach the shop. I parked my car, climbed the stairs, and arrived at the shop. The spacious interior was empty except for one customer. There was a ticket machine as soon as I entered, so I ordered there, handed the ticket to the counter, and waited. I ordered the "Tuna Pork Miso Ramen (900 yen)" and waited for it. After about 10 minutes, I received the ramen over the counter and took some photos before digging in. The ramen had a nice presentation with three-dimensional spring onions, lotus root chips, a large slice of chashu, minced meat, and a glimpse of bamboo shoots. The hot soup was quite oily, with a subtle miso flavor mixed with what seemed to be tuna and pork bone broth, and the floating back fat added richness. The medium-thick curly noodles had a chewy texture that coated well with the soup. The bamboo shoots were slightly sweet, the chashu had a firm texture and a slightly gamey smell, and the minced meat and cabbage hidden underneath enhanced the overall flavor. Personally, I wished for a bit more punch in the flavor, as the richness was a bit overwhelming. Well, taste is subjective after all. Thank you for the meal.

Tuna and pork bone spicy tsukemen (950 yen). So far, I have tried miso and soy sauce ramen. The soy sauce ramen directly conveys the taste of fish. The miso ramen emulsifies the oil to bring out the flavor. I was thinking about trying salt next, wondering if it would enhance the fisherman's pot flavor even more. Oh, but wait, there's no salt ramen... Despite these thoughts, I ended up choosing the miso-flavored spicy tsukemen. Miso was delicious. It was tasty. The dish had plenty of cabbage and a hint of spicy miso. And the extra soup on the side was a delightful bonus. It contained enoki and shimeji mushrooms. I wanted to order extra rice, mix it in, and turn it into ochazuke, but I resisted the urge. I quickly finished the meal. It was delicious, but I still prefer ramen. The reason is simple. The dipping sauce gets cold. Is there no way to keep it hot until you finish the meal? If allowed, I would bring a heating device or a magnetic stirrer. Is it considered taboo to eat tsukemen this way? Anyway, next time I will try the salt tsukemen. Can they make salt ramen? Thank you for the meal.

Located on the second floor of a building near Mabune on Hitsuji-ga-oka Street. Be careful as there is limited parking. A rare ramen made with tuna broth. The soup has a slight foam, and after a few sips, you can feel the richness of the tuna. The noodles are medium-thick and curly, with delicious ground meat in Sapporo miso ramen.

After finishing two sets of golf lessons, I decided to try out Renkai, a tuna-based tonkotsu ramen shop, before 2 pm. I ordered their most popular dish, the tsukemen in a large portion. The tuna flavor was really strong and delicious, much better than I expected.

This was my first time trying tsukemen. I chose the large portion, which is 200g of noodles before cooking and 300g after. I ordered the maguro tonkotsu shoyu tsukemen for 870 yen and added the large portion for 120 yen at the ticket machine, then sat at an empty counter. I waited for over 10 minutes until the dish was served. They said it takes about 9 minutes to cook the thick noodles. The presentation looked good. Now, time to eat! The thick noodles were amazing! They were firm and had been rinsed in cold water. It's a bit too cold for winter though. The dipping sauce was too salty for my taste. I managed to finish it and then tried the soup at the end, which I should have added a bit to my noodles from the beginning. I'll remember to do that next time. It was delicious though!

After having dessert, let's head over to "Renkai"! When driving towards Kiyota, I passed by the shop before, but this will be my first visit. I arrived late because I lingered too long at the café and there was only one parking space available. The parking lot is shared with other tenants in the same building, so it's a matter of luck whether you can find a spot or not. In this season, it's understandable if it's difficult to park due to the snow. There were many customers already inside, and more were coming in behind me. I ordered the "Maguro Tonkotsu Shoyu Tsukemen (¥870)", "Extra Char Siu (¥70)" with a donation, and got a free special seasoned egg with a coupon from Jalan. It had been two years since I last had tsukemen. My first experience with tsukemen was at Yamamotoya, so my second time trying tsukemen was at Renkai on this day. The tsukemen soup contained ingredients like green onions, char siu, boiled cabbage, and lotus root chips. Even though there were no toppings on the noodles, there was a half-seasoned egg on top, which was a nice surprise! The complimentary seasoned egg was a whole piece! Let's try the noodles without dipping them in the soup first! The noodles were custom-made to be extra thick, and they indeed had a considerable thickness to them! It's hard to convey through photos, but they had a chewy and smooth texture with a silky smoothness when you slurp them. The noodles had a natural and gentle wheat flavor, not tasteless at all. They differed from the typical medium-thick egg noodles commonly used and had their own unique strengths, making them delicious. The noodles paired well with the soup, enhancing the slurping experience and expanding the deliciousness! The tuna flavor was noticeable, although not as strong as I had expected. It had a taste closer to anchovy or seafood rather than the typical soy sauce or pork bone soup, which was interesting. The combination of pork bone and tuna flavors blended nicely, creating a rich and satisfying taste! The soup had a slight tanginess at first, but it mellowed out as the noodles soaked it up, so no need to worry! I enjoy both light and rich flavors, so I was tempted to finish the soup right away, but I resisted until the end (laughs). The char siu was moist yet maintained a good balance of tenderness and chewiness, making it enjoyable even for those who don't like overly fatty cuts! The way the cabbage was thinly sliced was truly artful! It had a sweet taste and seemed almost too good to be used as a topping for tsukemen... I mean that as a compliment! It had a crunchy texture with a crispness that didn't have a strong vegetable taste, which I think enhanced the flavor of the tsukemen. The soft-boiled seasoned egg, split in half from the beginning, had a salty and rich taste that was delicious on its own or when dipped in the soup! After finishing the noodles, it was time for the finishing touch: the soup refills! The soup was mixed with Japanese dashi and added enoki and other mushrooms, transforming into a gentle flavor reminiscent of a clear soup! The Japanese dashi flavor stood out, while the seafood element, in this case, the tuna, also shined through, which was amazing! It was rich at first, but gradually became lighter, warming both the body and soul... I added the leftover seasoned egg and char siu to the soup and finished every last drop! I enjoyed both the sea and the mountains in just 30 minutes! My stomach was a bit full from having dessert first, but I was completely satisfied with the lunch until the end! Next time, I'll indulge in their ramen! Thank you for the meal.

I wonder how many years it has been since we last visited Renkai to fulfill our daughter's tsukemen request and our couple's ramen request (lol). This time, we tried the Maguro Tonkotsu Pirikara Ramen for the first time. The tuna flavor was not very strong, perhaps due to the miso, but the spiciness was just right, even better than regular miso ramen. I remember the noodles being different from before, but maybe it's just my imagination. Overall, we were satisfied. Thank you for the meal!

Tuna pork bone spicy tsukemen with extra noodles (+100 yen) and double spiciness (+50 yen). It's been a while since I visited Renkai in the neighborhood. I should have gone for double spiciness from the beginning because it wasn't really spicy at all. Ended up adding some ichimi togarashi. The noodles were satisfying and delicious! The mushrooms in the soup were the best.

Visited Renkai with my family in June. Saw a spicy food feature in the monthly magazine I always read, so we came to try it out. Ordered the limited edition maguro pork bone curry tsukemen with ajitama topping. This item is only available until August 10th. Used a coupon for the ajitama topping. It arrived in about 15 minutes. Let's dig in... The curry perfectly complements the original sweetness of the tsukemen, creating an exquisite taste. The base of the regular tsukemen remains intact, making it very delicious. The spiciness is within a manageable range, so I highly recommend it! Since the base is the same, this limited-time item is a must-try! Thank you for the meal. Piroyukin's super spicy level 2. The heat is mild, but the numbing sensation from the Sichuan pepper is great.

I had only been to the Hiragishi branch before, so this was my first visit to the Kiyota main store. The spicy miso ramen soup was rich and flavorful. The tuna broth was excellent. The light cabbage, green onions, and bean sprouts were fantastic. The soup was so good that I wanted to drink every last drop. I really want to put the soup in a thermos and take it home. I recommend it to anyone who loves spicy miso and seafood flavors.

This is the first stop on the Hokkaido ramen tour, "Hasumi." The shop is not as highly rated on Tabelog compared to other top-rated shops in Sapporo, but I received a recommendation from a fellow reviewer to try it out. The shop is a bit hard to reach without a car, but you can take a bus from Ooyachi Station to Mae 3-jo 2-chome and it's not far from there. I arrived at the shop in light rain, and I was the first customer waiting for it to open. The shop is located on the second floor of a commercial building, and the entrance is indoors, making it convenient to wait inside. The owner came out silently with a sign saying "open," and I entered the shop. The staff greeted me warmly, and I ordered their specialty, the "tuna pork bone spicy miso ramen" with ajitama. The shop has a spacious interior with comfortable seating. The ramen had a rich and flavorful miso broth with a hint of spiciness that was very appetizing. The noodles were firm with a good chew, and the toppings, including the flavorful ajitama and tender pork slices, were delicious. Overall, the ramen was satisfying and easy to slurp up the tasty miso broth. I finished every last drop and left the shop feeling satisfied. Next stop, here I come!

On this day off, I visited this place after a long time and tried the tuna pork bone miso ramen that I hadn't had before. The soup had a subtle tuna and seafood flavor, with the miso standing out. The medium-thick curly noodles from Sagamiya were firm and left a good impression. The thick chashu had a satisfying texture. Next time, I plan to try either the soy sauce ramen or the tsukemen, which are my favorites.

Due to drinking too much the day before in October 2021, I am in ramen mode from the morning. This shop is located on the 2nd floor of a building along Yagahill Street. It's been a long time since I last visited. I had the tuna pork bone soy sauce ramen. The soup is hot, rich but not heavy, and delicious. The aftertaste is filled with tuna flavor. The noodles are just to my liking!

Today I visited Rengei Ramen. The restaurant is located on the second floor of a building, so you can park in the parking lot below, but it depends on luck. Inside the restaurant, there are counter seats and box seats, making it suitable for families with small children. As for ordering, you buy a food ticket, but since there are no pictures, I chose the most popular option, the Tuna Pork Miso Ramen. The taste was unique, with a hint of tuna flavor at first, but the richness of the broth became overwhelming as I ate more. Unfortunately, it wasn't to my liking.

I went to Menya Renkai Honten! Tried the maguro (tuna) soup that I've been curious about for a while! We ordered tsukemen and ramen to share. The recommended dish is the tsukemen! Thank you for the meal!

When it first opened, the soup was fishy and not very tasty, but about 7 years ago when I tried it again, the taste had changed and it became a really delicious soup. Since then, I have been using it frequently. In the past, there were staff members who were very friendly and even gave us extra toppings like chashu, but now the staff has changed a couple of times. However, the ramen they make is still delicious as ever.