This shop is located in Higashi-ku, Sapporo City. I finally visited after not being able to visit for a while due to my lifestyle. I visited at 5pm and was the first customer. I ordered the rich soy sauce ramen. I was served in 10 minutes. It has thick noodles and a rich soup with a complex flavor of dried fish and meat... and something else? Anyway, it has a complex umami taste. The chashu is big and the menma is thick and delicious. I will visit again.

Today, I visited the area around Shinmichi Higashi Station on the Toho Line. It's pretty much... well, not really within my usual range of activities. I think I went to Yamoka and Tokuju a few years ago? I walked towards the south side, not towards Sapporo Shinmichi, after exiting from exit 5 of the station. I turned right, then turned right again before the Aeon Motomachi store, and walked for about two blocks until the second traffic light. It seemed like they had a unique town planning here, so I walked quite a bit. When I arrived in front of the store, it was past the opening time of 11 o'clock, but the curtain wasn't out and there was a sign saying "Closed today." It's common for small stores, though. I waited a bit, thinking of going to the Aeon food court if it didn't open, but the owner came out to prepare for opening. I bought a ticket for the "Rich Soy Sauce Ramen for 950 yen," their popular No. 1 menu item, and "Rice for 100 yen." It's a unique flavor made with red wine and squid ink, which you can only taste here. The owner seemed to really like cats, with a curtain saying "Nyandaka Happiness Once in a Lifetime" with a photo of a cat... The ramen arrived in about 6 minutes. It had chashu, thick menma, cabbage, white and green onions, nori, and finely chopped onions. The soup was packed with richness and umami from the blend of red wine and squid ink soy sauce. The homemade medium-thick curly noodles had a good chewy texture. The chashu was tender and had a strong soy sauce flavor. As I was eating, for some reason, the owner lowered the curtain and partially closed the shutter. When I looked back later, there was a sign saying "Currently preparing." And when I finished eating and was walking away, I heard the shutter being fully closed from behind. I wonder what happened? Maybe the ramen I ate wasn't up to the owner's standards, so they closed to redo it? It was a truly mysterious experience. Well, thank you for the meal.

Katsuo and mushroom mixed noodles (limited time from 9/1 to 9/15)~ I happened to come across this dish and really wanted to try it. The restaurant was closed yesterday, so I came today instead. I arrived during lunchtime and was prepared for a wait, as the parking lot was full and there were many customers. The restaurant was short-staffed, so I was informed that it would take some time. It took 40 minutes from when I arrived at the restaurant to when the dish was served. The staff worked very diligently, tasting the food carefully and presenting it nicely. Therefore, it takes time. If you are in a hurry, this may not be the best choice. Now, about the limited mixed noodles. It looked rich, and indeed it was, with a rich flavor from the special soy sauce and special bonito oil. The moderate spiciness from the minced meat added a nice kick to the dish, making it incredibly delicious! The noodles had a great chewiness and a fantastic flavor. There were plenty of mushrooms, cabbage, chopped green onions, and bonito flakes, all working together to create a delicious dish. Towards the end, I added some vinegar to make it milder. I would love to order this limited dish again when it becomes available. If this restaurant were closer, I would visit every week. I hope to come back soon!

In Higashi-ku, Sapporo, there is Ayame, located near the Shinmichi Higashi station on the Toho Line and close to Motomachi Aeon. I usually order the rich shoyu ramen at Ohana, but this time I tried the limited edition bonito and mushroom maze soba, available until September 15th. The dish had a strong flavor with spicy ground meat, mushrooms, cabbage, and thick noodles, but personally I found it a bit too salty compared to my usual favorite, the rich shoyu ramen. Overall, it was a satisfying meal. Thank you. Ayame, Kitaku, Higashi 13-1-20, Sapporo, Hokkaido. #Ayame #MotomachiAeon #ShinmichiHigashi #LimitedEdition #BonitoAndMushroomMazeSoba #RichShoyuRamen #HokkaidoGourmet #SapporoGourmet #MazeSoba #HokkaidoRamen #SapporoRamen.

Intensely flavorful ramen (950 yen). Last summer in hot Sapporo. Let's enjoy a bowl of richly flavored ramen. Most of the customers around me are having tsukemen (dipping noodles) (laughs). I imagined it would be a thick, seafood-pork bone broth with richness, aroma, and saltiness added, but surprisingly, it's light. There is no fishy smell, and it was delicious. The tsukemen that people around me are eating also looks delicious. I'll try it next time. Thank you for the meal.

I ordered the Rich Fish Broth Tsukemen (990 yen) with an Ajitama (100 yen), a topping of Melting Chashu (350 yen), and a Chashu Don (350 yen) for a total of 1,790 yen. I visited around 1:30 PM on a weekday and found the parking lot full, indicating the popularity of the place. I decided to go with the Tsukemen as I prefer this genre of ramen. There were many options, but I chose the Rich Fish Broth Tsukemen (990 yen) as it seemed to be the recommended one. Surprisingly, the order of Tsukemen on the ticket machine had changed from what I remembered. It turns out that the Rich Fish Broth Tsukemen is now a regular item and placed at the top of the list on the machine, which is great! I also added my favorite Ajitama (100 yen) and the intriguing Melting Chashu (350 yen) as toppings, along with a Chashu Don (350 yen). The food arrived promptly, and the Melting Chashu had a great impact with its size and thickness for only 350 yen. The soup contained Chashu, Menma, and cabbage. The soup was delicious, not too rich, and complemented the noodles well. The Chashu Don had ample Chashu on rice with just the right seasoning. After finishing the noodles, I requested soup wari, but I couldn't find any instructions on how to do it. I observed another customer doing it, so I followed suit. The soup wari was tasty, and I enjoyed it. The meal cost around 1,800 yen, but it was worth it. I look forward to trying their regular ramen next time, maybe the Rich Soy Sauce Ramen. Thank you for the meal.

Ayame-san. Limited time offer until 8/31, the spicy mapo tofu tsukemen with rich soup, topped with doubanjiang and sweet soy sauce, and silky tofu. The noodles are medium thick and chewy, deliciously spicy. Towards the end, the soup is finished with mushrooms, leaving a satisfying taste. It was incredibly delicious. I will definitely visit again.

Thick seafood dipping noodles I couldn't forget the shocking deliciousness from last time, so I wanted to revisit as soon as possible, but I couldn't go easily... Finally, I visited! It's hot, so I decided to have dipping noodles. I arrived early as the store had just opened, and I was seated quickly. It took about 10 minutes for the noodles to arrive. The homemade noodles and dipping sauce looked delicious. First, I tried the noodles without dipping them. The chewiness and the fragrance of wheat were great. Of course, dipping them in the sauce made them even more delicious. I personally love the sweetness of the broth. The large, thick slices of chashu were delicious, as well as the menma and other toppings. The homemade noodles and dipping sauce are truly one of a kind. The soup served on the side was also excellent. By the way, the side soup includes mushrooms. Ah, I want to revisit soon!

The interior of the shop was filled with pictures of cats, and the color scheme was pink, creating a cute atmosphere that was not visible from the outside. The ramen was classic and delicious! There were a variety of options, including seasonal limited-time menus, so you can enjoy it every time you visit! 🍜💕

The rich seafood dipping noodles cost 950 yen (with large size for an extra 100 yen and special size for an extra 190 yen). Although the most popular item seems to be the rich soy sauce ramen priced at 900 yen, I was in the mood for dipping noodles. I was tempted to get the large size, but ended up going with the regular size, which was still quite filling. I purchased a ticket for the regular soy sauce dipping noodles, but was able to change it to the rich seafood dipping noodles. It seems like they use homemade noodles, which were chewy and delicious. The soup was very rich and paired well with the noodles. There were three large pieces of menma, and the chashu was especially big and satisfying to eat. It was so delicious that I want to try the ramen next time. Other menu items that caught my attention are the rich soy sauce ramen for 900 yen, regular soy sauce dipping noodles for 950 yen, and a small bowl of rice for 50 yen.

Thick and flavorful shoyu ramen with seasoned egg at a nearby restaurant that caught my attention. I had high hopes for their homemade noodles. The shoyu ramen with added red wine and squid ink was an exciting and thrilling experience for me. When I took my first bite, I was surprised by the aroma of squid in the soup. The broth had a rich seafood flavor unlike anything I've tasted before. I could really taste the squid ink, but I think the red wine did a great job of balancing out any fishy smell. The soup was perfectly balanced. The homemade noodles, made from a blend of 8 different types of wheat flour, exceeded my expectations in terms of taste. They had a perfect combination of umami, chewiness, and flavor. The toppings were also excellent. From the white beard green onions and chopped onions to the cabbage, nori, and seasoned bamboo shoots, everything was delicious. Even though I usually don't like bamboo shoots, the ones here were incredibly tender and well-seasoned. The large chashu pork on top was also fantastic. It had the perfect balance of tenderness and thickness, with a meaty and satisfying taste. I've been to many delicious restaurants recently, but this one stands out for me. I can't wait to come back and try their tsukemen next time to fully appreciate their homemade noodles.

Ayame-san. I ordered the limited edition burdock udon tsukemen. The noodles were made from a blend of Kitamura from Kita Seimen and Kin Tou medium strength flour, giving them an udon-like texture. The dipping sauce was made with burdock and burdock oil, resulting in a rich and delicious flavor. I ended up finishing all the soup after mixing it in. It seems like you are constantly researching and challenging yourself. I look forward to trying the next dish, the shrimp salt thickened tsukemen. It was incredibly delicious. I will definitely visit again.

Thick and rich pork and seafood broth ramen for ¥900, with an additional seasoned egg for ¥100 and a small bowl of rice for ¥50, totaling ¥1,050. Delicious. I like the rich flavor of the broth, although it's a bit salty. The noodles are hand-made curly noodles. The chashu slices are thick and very large. They seem to be made from pork shoulder or tenderloin? Not something I would add extra toppings for. The seasoned egg is a nice addition, with a perfectly runny yolk. As expected, the rice goes well with the soup. I'm curious about trying their tsukemen.

Ramen preferences vary from person to person, so yeah~ it wasn't really my taste, so I didn't give it a rating on Tabelog (^^;) -------------------------------- I was driving around Sapporo for work and happened to spot a ramen flag on a side street! I thought, was there a ramen shop here? The clock showed 11:50 am... of course I had to go in~ The shop is called "Ayame." The parking lot was almost full... seems like a popular place. You order from a ticket machine. The atmosphere wasn't really conducive for taking photos, so I passed on that. I chose the popular rich soy sauce ramen for 850 yen. While waiting, I checked Tabelog... oh, I already had notes saved from around 2015! It's been so long that I don't remember it at all (lol). It was ready in less than 10 minutes. Let's dig in~ Visually... I would have preferred it without the minced raw onions. I don't really get why they use raw onions in ramen, kabo-cha (lol). The soup... ah! I really don't like this (^▽^;) It has a scent like fish bones, maybe saba or sanma... a bit sour too. The noodles are thick and curly... can't really tell if they go well with this soup just from the scent. I eat it and the chashu is a big, slightly thick and bouncy slice. Without smelling it, I quickly eat the noodles and finish. It was a ramen that I really didn't like, but the shop seemed almost full, so it must be popular. Ramen preferences really vary from person to person, huh~ I'll grab something from the nearby convenience store for a palate cleanser and eat it~

Near Tokushukai Hospital close to Shinmichihigashi Station, there is a somewhat understated ramen shop located in a residential area. However, I have repeated visits to this shop multiple times. It might be my favorite ramen right now. I highly recommend the rich soy sauce ramen. The rich soy sauce flavored with squid ink and wine is amazing. It is rich in flavor but not overwhelming, with a hint of squid ink aroma. The noodles have a nice chewy texture that complements the broth well. The chashu is incredibly large. Even if you have never been to Shinmichihigashi, I highly recommend this place.

Ayame-san. I ordered the extra spicy miso tsukemen in the menu. The noodles are homemade, made with a blend of 8 types of wheat, and come in three styles: tsukemen, light, and rich, with varying thickness. It was spicy but easy to eat, and delicious. The soup was so good that I ended up finishing it all with the soup refill. I enjoyed it very much and will definitely visit again.

If you were told to take a day off work and go try a new curry restaurant, but it was unexpectedly closed, you might end up at a ramen shop recommended by a food app. The reviewer tried a limited edition mushroom and trefoil soy sauce ramen, finding it rich in umami with a clear soy sauce flavor. They also tried the popular rich soy sauce ramen, which had a deep, flavorful broth that paired well with the thick noodles and added scallions. The reviewer found both bowls to be delicious and well-balanced, with the rich soy sauce ramen being the standout favorite.

I visited a ramen shop located near AEON Motomachi store in November 2022. They have a parking lot in front of the shop. I entered the shop and purchased a meal ticket from the vending machine. I ordered the rich soy sauce ramen with a side of small rice. The rich soy sauce they use includes red wine and squid ink, which was interesting. I tried the soup, which was a pork bone broth with a good aftertaste, smooth texture, and no strong flavors. The ingredients included leeks, stir-fried cabbage, and chopped onions, which added a nice touch. However, the soup was not hot enough, which was a bit disappointing. The noodles were homemade, straight, and slightly thick, making it a bit difficult to eat with chopsticks. It would have been nice to have disposable chopsticks available. The rice was fluffy and delicious.

One day, a friend asked a simple question: "Why don't ramen shops make their own noodles?" He pointed out that many soba shops make their own noodles, and sushi restaurants cook their own rice. However, ramen shops often use noodles made by other noodle companies. There are various reasons and backgrounds for why ramen shops use noodles made by noodle companies, but it is true that while many ramen shops focus on their soup, only a few actually make their own noodles. Today, we visited "Ayame" in Sapporo, a popular ramen shop known for its dedication to homemade noodles, for the first time in about 5 years. The shop is located in Higashi Ward, Sapporo, near Sapporo Higashi Tokushukai Hospital. They have a parking lot for 6 cars in front of the shop. We entered the shop around noon and ordered the "Shoyu Tsukemen" for 880 yen, with an additional "flavored egg" for 40 yen. The shop opened in 2014, and the owner, Mr. Hosokawa, trained at "Araton" and "Menjo Renkai" before opening his own shop. The shop is famous for its homemade noodles and dedication to quality. The noodles are made from a blend of about 7 types of specialty wheat sourced from flour manufacturers such as Kita Seifun and Nisshin Seifun. The noodles are thick, chewy, and have a brown color that reflects the wheat used. The dipping soup is a rich fish and pork bone broth flavored with red wine and soy sauce. The noodles are dipped in the soup and slurped up, creating a delicious combination of flavors and textures. The toppings include chopped green onions and pork chashu with a rich, meaty taste. The flavored egg was a nice addition, although it could have been a bit warmer. After finishing the noodles, we requested a soup refill, which is reheated before being served again. The soup refill had a slightly strong saltiness, but it was still enjoyable. Overall, the experience of enjoying the homemade noodles in the dipping soup was satisfying. The shop quickly filled up with more customers, showing its popularity in the local community. Next time, we plan to try the "Miso" ramen, a Sapporo-style dish at Ayame.

I had miso ramen. The atmosphere was pretty bad, maybe because I visited during the one-man operation in the evening. And even though there were no other customers, it took 30 minutes to get my food, oops. The miso ramen had a sour taste from the fermented miso. It was rich, salty, and spicy with a lot of ginger. The noodles were firm and the chashu was delicious. Maybe it was just me, but it didn't suit my taste at all and I only have regrets.

I visited around 2:20 pm on a regular day, but the owner was out and it took a while for the ramen to be served. It felt like a disappointing start for a first visit. I ordered soy sauce ramen from the ticket machine. The soup, as many have mentioned, is not too strong, but it goes well with the homemade noodles. The ingredients were all well-prepared and delicious. Thank you for the meal!