Now, Mr. Mikawa, who is currently operating a shop at Tokyo Ramen Street. I wanted to eat it in Furano, so I visited ♬ Special Stone-milled Chinese Soba 1300 yen Pilgrim Garlic Rice 400 yen ① Stone-milled Chinese Soba ・Soup The soup is made with a combination of animal and seafood ingredients. It gives an impression of having a slight seafood taste. The well-balanced soup has a sophisticated taste that doesn't seem like it's made without chemical seasonings, making it a place you'd want to visit when in Furano. ・Noodles The noodles also have their own unique characteristics, made with whole wheat flour. The rich flavor of wheat is quite prominent. Despite the appearance of whole wheat flour looking rough, the noodles are smooth and have a good texture. ・Toppings The chashu is made of chicken and pork. Both have a strong taste of the ingredients. It's nice that the taste comes from the ingredients themselves rather than the sauce. ② Pilgrim Garlic Rice A rare rice dish with pilgrim garlic! The aroma of garlic is strong, and it tastes delicious when mixed with a rich soy sauce-based sauce!! Recommended for those who: ✅ Want to eat noodles with a rich wheat flavor ✅ Like light ramen *Be sure to check the store information on the website or SNS before visiting. *Menu items are subject to change.

Visited this restaurant as the last stop on my Furano trip. Arrived around 2:30 PM and it was full! I decided to go with their signature dish, the Stone-milled Chinese Soba. First, the noodles!! As the name suggests, the noodles had a strong wheat flavor and a great chewy texture. Delicious! The soup was a light soy sauce base without any artificial seasonings, making it easy to drink. Another unique feature was the inclusion of mountain vegetables. The owner mentioned they use fresh vegetables from Furano, and even though I usually don't like bitter vegetables, I could enjoy them in this dish without any bitterness. I also ordered an extra serving of roasted noodles, which had a surprising black color. The taste was even more aromatic and delicious. Thank you for the meal! (*^^*)

We happened to find this place when we visited Furano on a Saturday afternoon. The restaurant was packed with many customers, and it was full when we entered. When we looked at the menu, we saw that the stone-ground Chinese noodles were the most popular, so we ordered that. I'm not sure if it's because of the stone grinding, but the noodles had a unique texture and tasted delicious with the light soy sauce soup. When we left the restaurant, there was a line forming outside.

After a long time, I visited Furano. The soba shop I always used to go to was closed for a long time due to the owner's health condition, so I asked for a recommended shop at a local melon store and visited here. This place is known for its stone-ground Chinese soba! They topped the noodles with huge freshly picked asparagus, which had a good texture, and the soup was rich but not too salty, which was great. Additionally, I ordered the recommended black noodles as an extra serving. The coffee beans used were said to be roasted deeply, and it was also delicious! It was said by the locals that the revival of the soba shop I used to frequent is unfortunately difficult. The master of Koko Tomikawa was cheerful and talkative, and I had a great time. I will definitely visit again when I come to Rokugo!

On the first day of my early summer trip to Hokkaido, I had lunch at "Tomikawa," a ramen shop in Furano that I always visit. The flavor is always unique and you can't find it in Kansai or Kanto. The miso soup has a rich aroma and the homemade noodles are delicious. My wife enjoyed the salt ramen. Thank you for the wonderful meal. #Ramen #Tomikawa #FuranoTomikawa #FuranoGourmet #MisoRamen #SaltRamen #JapaneseNoodle #JapaneseRamen #Hokkaido_Lovers

I tried the most popular stone-milled Chinese noodles made from Furano wheat, ground three times in a stone mill. It was delicious and light, and I was happy that no chemical seasonings were used. They have raised seating, making it easy for parents with babies to dine. Last order is at 3 pm, so be careful!

I had stone-milled Chinese noodles and roasted wheat salted Chinese noodles. The noodles are really delicious. The stone mill brings out the maximum aroma of the wheat. The roasted black noodles have a fragrant taste. The homemade asparagus topping was juicy and amazing. I will definitely revisit when I come back to Hokkaido.

Furano Station and the city center are quite far away, making access almost impossible without a car. In order to support local production and consumption, they use a mountain vegetable called itadori instead of menma in their ramen. The menma is most likely not domestically produced, so they use itadori as a substitute. Other toppings include mitsuba, mizuna, early red, pork and chicken chashu, and locally sourced chicken eggs. The broth has a gentle animal-based flavor with powdered seafood sprinkled on top, and it is finished without any chemical seasonings. They use whole grain flour and stone-ground wheat, which gives the ramen a distinctive aroma. However, the balance of flavors seems to be lacking, and the ramen comes across as more focused on local production and consumption and avoiding chemical seasonings rather than being delicious. It leaves the impression of whether the concept came first or the deliciousness of the ramen. It is possible to have both, but overall, this ramen lacks cohesion.

I happened to come across a high-rated review of Tomikawa online, so I decided to visit. When I arrived, I saw a sign at the entrance advertising asparagus for 200 yen, with a note saying it was something incredible. I ordered ramen for 950 yen and added asparagus to my order. The restaurant was clean and gave off a vibe of being a really good ramen shop. When the ramen arrived, I was surprised by the size of the asparagus - it was huge! And when I tasted it, it was sweet and very tender, incredibly delicious. The ramen was also very tasty. I heard they have a pop-up shop at Tokyo Station until the end of August, so I definitely want to visit there too.

I visited during Golden Week in May. This is my fourth visit and I think it has the best ramen. This time, I ordered gyoza for the first time and it was also the best gyoza. If I have the chance, I would love to visit again. Thank you very much.

The special stone-ground Chinese soba for ¥1300 at the Hokkaido Product Fair was expensive. When I arrived on Friday, April 28th at 10 am, there was no line probably because it was the last weekday. I used a LINE coupon to get a large serving. The homemade noodles ground in a stone mortar are unique, but everything else is average. It's a refreshing type of ramen with a soup that doesn't stand out much. The egg was not flavorful and was only half-cooked. The chashu had three varieties, with the pork belly being greasy and the chicken being light. The mitsuba was a nice accent.

Furano is a popular tourist destination in Hokkaido, but I had trouble finding a place to eat. I ended up in Fumoto, where you can find famous restaurants like Kurobe Goro, Jun, and Hotaru. Despite being a tourist hotspot, these restaurants are often invited to department store events. I ordered stone-ground Chinese soba noodles. They use high-quality wheat and don't use any chemical seasonings. But what really matters is the taste!

First, take a sip of the soup. It has a wonderfully smooth and flavorful taste! Could this be the proof of no artificial seasoning? There seems to be a generous amount of lard, but it only adds to the smoothness. The noodles are black like Otoimiko soba. I didn't know roasted noodles could look like this! They have a delicious wheat flavor. The chashu had three types: two smoked, one pork loin, and one chicken. The chicken was cooked in chicken oil to keep it moist. They were all delicious! The standout for me was the red onions. The crunchy texture and sweet flavor paired perfectly with the salty soup and noodles. I was really impressed by the power of Furano vegetables. In the summer, they use "soft white onions" from Furano. Overall, each ingredient shines while maintaining a perfect balance. The price is high, but it's definitely worth it. I heard that some people from Honshu come just for this bowl of ramen, even on a day trip by plane. But after trying it, I can understand why. This is delicious ramen!

A ramen shop that was also featured in the Michelin Guide! It's a popular place normally, but after being on TV, there was a line in front of the shop just two days later...(^_^;) However, I really wanted to try their black homemade noodles! Luckily, we didn't have to wait too long to get in. The noodles vary depending on the flavor. I had the most popular soy sauce, while my husband had the salt flavor. The elaborate homemade noodles were delicious! The soup, made without any artificial seasonings, was so tasty that I wanted to drink it all up. It's quite a journey to come to Furano, so next time, I want to try it at the shop in Chitose Airport (^ー^)

This is a famous ramen shop in Furano. I visited the branch in Morikyo, but there is also a shop in the center of Furano that is part of the same chain. I ordered the Stone Mill Chinese Soba with Garlic Roast Pork (1250 yen). The stone mill noodles looked different and had a unique texture, almost like soba noodles, which made it feel a bit different from traditional ramen. The soup had a strong seafood flavor, and I noticed a fair amount of oil floating on top after finishing the meal. The topping of simmered mountain vegetables (fuki) added an interesting flavor. One of the highlights of this chain is the three types of chashu you can enjoy. I was surprised by how each slice had a different taste. The chashu varieties included a rich and fatty one, a light and refreshing one, and a fragrant and smoky one. With such a variety of chashu toppings, the addition of Garlic Roast Pork (which was like garlic-flavored braised pork) may have been unnecessary. It was delicious, but... I think they could expand the parking lot considering the local area. The parking lot was small, and I had to move my car during the meal. Also, the owner spoke informally to customers, and made rude remarks to staff when customers asked questions, which made it difficult to focus on the meal and was disappointing.

(Pacific Sogo Department Store 19th Spring Hokkaido Fair) My child was still eating when I ordered the ramen for 950 yen (limited to 100 servings each day). I arrived 10 minutes after opening and was drawn in by the limited 100 servings, so I ordered the ramen with a long name. There was no line outside, but there were 11 customers ahead of me. The 6 counter seats were full, and there were 4 tables for 4 people each, with a family of 4 and a solo diner already seated, so I reluctantly sat at a table. Gradually, more customers arrived, and a family of 3 ended up sharing my table, creating an awkward atmosphere while eating. The ramen was served in about 5 minutes. Fortunately, some seats opened up at the counter, so I moved there. The ramen had a lot of oil floating on top, like a chachamen. The toppings included half a seasoned egg, 1 slice of chashu, 2 pieces of menma, watercress, and green onions. There was ginger on top of the chashu. The soup was ginger soy flavored, but not too strong. The noodles were medium-thin with whole wheat flour and a slight wave. Overall, the balance was good, but the cost performance was not great.

This is a famous restaurant that also has a branch at Chitose Airport. The main store is located in Furusato, a popular ramen shop in Hokkaido. There is a parking space in front of the restaurant. Due to the winter season and possibly the pandemic, there were fewer tourists, so I decided to try their signature dish, Stone Mill Chinese Soba for 900 yen. I was not familiar with the term "Stone Mill," but I believe it refers to milling wheat. The ramen had a unique and distinctive taste, with both the noodles and soup standing out. The soup was a strong black soy sauce base with onions instead of green onions. The meat included pork and possibly chicken. The restaurant's strong emphasis on originality and uniqueness made it stand out, although I couldn't remember a similar place. Overall, it felt different from the airport branch and had its own unique charm, different from the atmosphere of Furusato.

Today's lunchtime was at "Tomikawa" in Furano City, the setting of the drama "From the Northern Country". As soon as you enter the entrance, there was a recommended board for the day, so I decided to try the "Shrimp White Broth" from there. Although they don't offer extra-large portions, they do allow for extra noodles, and you can choose from 5 different types of noodles. I wonder if it's just me who thinks it's nice to be able to choose from the first bowl. There seem to be about five different types of white broth series. Each one seems to change the flavor like a sprinkle. With five types of noodles available for extra servings, you can enjoy various combinations. I tried it, but I still think white broth tastes better when eaten as white broth. Thank you for the meal today.

This is the number one ramen shop in Furano on Tabelog. It seems to be listed in the Michelin Bib Gourmand as well, and the ramen here is truly outstanding. The shop focuses on using local ingredients from Furano, including flour that is ground three times in a stone mill. As a result, the ramen has a slightly soba-like color and aroma compared to regular ramen. I tried the stone-milled soy sauce ramen this time. First, I tried the soup, and it was delicious! It was a taste I had never experienced before, but it was dramatically delicious! The soup is slightly sweet but also has a hint of saltiness. The noodles, although different in aroma from what I'm used to, were incredibly tasty! The three different types of chashu were also delicious! I ended up finishing every last drop of soup and every last bite of noodles! This ramen shop in the foothills of Furano was packed with customers. Truly impressive!

Stone-ground Chinese soba noodles for 900 yen. This popular restaurant from the foot of the northern country is quite far from the city center. Both the noodles and the soup have a unique taste that sets them apart. The soup, in particular, has a distinctive flavor that may divide opinions. It's impressive that this place has maintained its popularity for many years.